Bicycle Lee

I can only pick three? hehe uhh...I love a good Irish White Cheddar tete du moine is pretty good when it's fresh. there is this Spanish cheese that is covered in Ground cinnamon and scented with black truffles and white truffle oil...that isht is good...I can't remember the name though

you need pomme frites, mussels, nicoise salad, and cassoulet...in my opinion... I work at a French bistro right now...it's alright, but they try to dress up the food too much. I swear almost every dish is plated with a ring mold...where's the imagination?!

the last time I made egg nog I used bourbon AND rum...and they both came in plastic bottles...hehe...but then again, I also ended drinking WAY too much of it and returning it to the earth from whence it came...

if you have the time and the ingredients you don't need gelatin or starch... And adding wine first not only helps get the goods off the pan, but the goods in the pan help to mellow out the acidity in the wine...James Peterson suggests adding hunks of meat (whichever one matches your stock) if your sauce is too acidic. Reduce the wine until it starts to thicken, add quite a bit of stock and reduce that until it is as thick as you want. Of course, you'll have to start with a lot of stock, but the end result is great when you have a nice nape' sauce that required no gelatin, starch, milk, roux, or other thickeners except the natural gelatin present in the stock...

this is what I do: cook off some bacon, remove the bacon but leave the fat...sautee some diced onions in the lard and then add the collards...when they begin to wilt I add some chicken stock and let them steam a little...then to finish I crumble the bacon into them...

Bean soup can take more salt than you think...I always start with a good stock, ham, onions, garlic and some fresh basil. I add a little more stock than is needed and reduce and crumble in stale (or dried out) sourdough bread.

one thing my mother always does: if we go out for someone's birthday she makes subtle allusions to the fact that it is a birthday celebration. I can't stand it...

farrow (sp?) soup.... white bean and ham

I wouldn't think that you would HAVE to reconstitute them...I mean, those box blueberry muffins have dried berries... It depends on what you want them to be like after baking...

ooooh, I'm going to my favorite taco stand...Tacos El Paisa.... they have great cabeza and buche tacos

If it smells like shit, don't eat it... I think they usually do make it fresh, but if it seems rather "fishy" then don't try it...

well, LA-dee-DAH!

shit yeah that is a good deal.... one thing you gotta remember: morels almost ALWAYS have little worms in them...whenever I use them I halve them and clean them out. I would say that, in my experience, 85% of morels have at least one worm.

I hope neither team wins... maybe a severely isolated tornado within Yankee or Pro Players stadium....that would be sweet

How big are the Wow Bao? I am really digging on this idea....maybe open my own bao cart here in SLC

whenever I make Cuban pork, I marinate it in fresh squeezed oj and lime juice, plenty of garlic, cilantro and some chili powder...then when I cook it, I rest it on top of a bunch of julienned onions doused in the marinade. I bet those onions would make another great addition to that sandwich...

Oh, I'll be having a big bowl of disappointment with a tall glass of disgust... WORST WORLD SERIES EVER

cream chargers

I just made some of these as well...using J. Peterson's method....just immersing lemons in salt... the ones that had flesh showing turned tan, but the ones that remained submerged were yellow... I also segregated some and added rosemary sprigs into the salt with the lemons....but it was overpowered by the citrus...

if you cook down some plums with it you can make something either savory or sweet... like a savory plum marmalade for some duck....oooh that is nice... or plum compote for a torta de la nona....hmmmm

to make a soup out of cubes or cans is blasphemy in my opinion

nah, I mix russets and golds....it is nice to mix potatoes of different dry-matter percentages. I find the russets give a nice foundation for the sweetness of the golds... And as for recipes...I typically don't stray too much when making mashies...just whole milk, cream, a ton of butter and salt, and then a flavor....I made some with chevre the other night to replace the cream and they were awesome...so I'm sure that blue cheese would react similarly... If you are feeling saucy, white truffle oil or truffle butter is a surefire way to make some mashies that everyone will remember. And I tend to just use my hand masher....if you get it going nice and fast you get a great consistency that is not quite "rustic" but then again not quite box-like... eh?

an online class on foams?! What an age we live in.... I conceived a foamed item but do not know where to put it... a capsaicin meringue....pure heat.... Foam in the charger, then bake...I was thinking it would be great to crumble into a soup that could stand some picant, but reality may be the great barrier...

the sod has spoken....

werd uhh, I have a Liss and I cannot imagine that they differ too much from the iSi models... for making whipped cream I make sure that everything (the container and the cream) are very cold... and I also ALWAYS give it a try in the sink or my hand before I aim it at a confection.... all I do is pour in contents, charge, refrigerate, and shake a couple times.... other than that I don't know what your issue may be...