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- Past hour
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I'd get the red one for camouflage. Still it's hard to argue with the potatoes, anna or no.
- Today
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Another thumbs up for the Dijon - both the regular smooth mustard and the whole grain versions.
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Saute chicken thighs in olive oil , add a cubed red onion, 10 whole cloves of garlic, salt and pepper, poultry seasoning, hot chili powder and sumac. Add 1/2 cup of water...and 1/2ed spuds. Manual high 20 minutes, 10 minute natural pressure release. The broth is delicious! I found a pack of 12 chicken thighs, bone in for five dollars. This will make two dinners and a few lunches. The Man eats a lot
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I hope it lasts longer that the one for Searzall...
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Hi, Scott: I have a 1/2" steel cut to the size of my oven (minus 1" all the way around). I like it a lot, and it's not all that hard to move around. I generally agree with your enumerated points. However... my only issue with the 1/2" and the bake speed it allows is that the topping finish lags behind the crust bottom. Raising the rack to its highest possible position and switching to High Broil helps, but it's still always a tossup whether my 3 minute pie will be a black panther underneath before the toppings finish. This may be a weak broiler element, but even so, I can't be the only cook out here with that limitation. If I had it to do over again, I would split the difference and have a 3/8" sheet cut. For my oven, I think that would be striking a non-obsessive's balance. It might even afford a little extra room to load/unload.
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Started in tonight on Six Seasons. The butters and condiments alone are worth the price. Artichoke mayonnaise? Yes, please.
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Made @Anna N's oatmeal bulgur bread today. Very good warm from oven. Think it will be excellent as toast or in sandwiches.
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I got an opportunity to go to Simmzy's in Huntington Beach, CA. not to long ago. They have great Gourmet Burgers and unbelievable selection of Craft Beers. Check it out if you are a Burger Fan. Their location is phenomenal as well overlooking the ocean.
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Yep I can see the close relationship between asparagus and parsley. I'd be worried that the replacement for oxtail would be pig snout.
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I used to absolutely love Anthony.....not so much anymore. He had his time and his place in media, though, as did Guy.
- Yesterday
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I have the Sous Vide Supreme and it works very well. I still use it when I am doing a long cook. I also have a Joule and I use it most of the time now, especially for short cooks. It works extremely well, is quiet, comes up to temp very fast and doesn't take up much space. You need an app, but if you have an Amazon Echo or Dot, you can use voice commands to control it. I do that about half the time, the other half I use the app's convenient guides to set time and temp. I rarely turn it off with the app as you can do that with the button on top.
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The squeeze bottle must be regional. Around here I often see wait staff at diners refilling the glass bottles and that initial air gap plop on a full one is common.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
pastrygirl replied to a topic in Pastry & Baking
Another cake this morning - Disney Descendants theme for Babette, daughter of a chef colleague. -
Well, the generally accepted solution is to butcher the bird into parts and control the situation by having white meat on a separate sheet pan (and separate thermometers) from the dark. You don't get a picturesque whole carcass to carve at the table, but, you do get precise cooking of the meat.
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Oh, never thought of it that way. Interesting. Maybe Kim could do half the meat one way and the other half the other way and report back!
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Having a good day draining the freezer. Big dinner for six on Wednesday...a friend is going on a Mt Everest base camp trek. For that I have out an octopus, trotter spring rolls from Happy in the Kitchen, 4 lbs lamb shoulder chops, tomato purée & pancetta for Italian lamb stew, oxtail ravioli and frozen dried apricots for a dessert recipe. Lunch was some Jamaican patties and dinner tonight is lamb stew from Taste & Technique along with some cooked garden spinach.
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Cooking from "Sunday Suppers at Lucques" by Suzanne Goin
FrogPrincesse replied to a topic in Cooking
Pastel Vasco (Basque cake) made with an apple plum butter instead of blackberry compote. I used Plantation Barbados 5 years for the rum. I've only had it "as is" so far and it's delicious, full of flavor. This is still of my favorite and most used cookbooks! -
Instant pot polenta with sautéed left over pork and poblano pepper.
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just stand back a little when opening the door. initially I wanted to bend down an poke my nose right in there to take a look. not the best idea ! i think steam-cooking is very forgiving . hope you got or will get that crackling skin that steam-baking seems to generate !
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After a morning at the beach we went to the beach cabana for lunch. Pretty good caesar salads--one with wahoo one with shrimp We went back to the Ocean Club for dinner because lazy. Drinks Shrimp appetizer grilled asparagus old bay fries wahoo pink sunset
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Pear soup with ginger and chili pepper Everyone can see what the weather is like outside. I think the summer has forgotten that it should go on until 21st September. For two weeks - almost without pause - it has been raining and windy, and the temperature doesn't really enthuse. Maybe it should be this way to help pupils at the beginning of the school year. It is difficult to learn when it is sunny outside and the bike and ball are more appealing than books. Today I would like to propose an almost-autumn fiery soup with white vegetables and pears. The chili pepper and ginger give the soup an interesting flavour and warm us up on rainy afternoons. Ingredients (for 3 people) ¼ small celery root 10 cm piece of leek (white part) 2 parsley roots 2 cm piece of ginger 2 big pears 2 tablespoons of butter 1 onion 2 cloves of garlic vegetable stock salt and pepper half a chili pepper 1 tablespoon of nigella Dice the onion, Garlic and ginger and fry in the butter. Add the cubed celery, leek and parsley root and fry for a while. Don't brown the vegetables. Peel the pears and cube them. Add to the vegetables. Add the vegetable stock and boil until the vegetables are soft. Blend the soup. If necessary, add more vegetable stock to make the right consistency. Sprinkle with the nigella and finely chopped chili pepper. Enjoy your meal!
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Hebrew national knockwurst and egg sandwich. 70 degrees and sunny!
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And I shall avoid looking for them at all! I don't need any encouragement to acquire new addictions.
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Here are some pictures of Nigerian foods! I don't know much about Ethiopian foods, but they might be similar! Sorry for my late response and thanks for your interest!
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