Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Profile Information

  • Location
    Sanibel, FL

Recent Profile Visitors

2,793 profile views
  1. I was thinking the chocolate tahini sounded interesting.
  2. Thanks for taking the time to share AGAIN, Shelby. It's always a pleasure.
  3. The biggest take away from gullet for me is the energy for trying something new or even to do the same old thing again with added enthusiasm. I started hanging out here during the time when I owned a restaurant and couldn't sleep at night for obvious reasons. It was comforting to realize that obsessing about little culinary things was normal for a bunch of other people. Fast forward to the present where I've retired from commercial kitchens but still derive almost daily motivation to cook for me and ms catdaddy. I especially like the mini-blogs and food diaries from all over the world.....not to mention my Anova, Darto pans, and insta-pen.
  4. Gotta say..That jelly sounds great! I am a firm believer that jam/jelly is a basic food group and wild fruits make the best.
  5. Alright! Our intrepid Canadianas are at it again. French fries dipped in miso, embedded fish hooks, and a new kitchen. What could go wrong.
  6. I'd like to add my thanks for the in depth reporting in your blog, Panaderia. It's content like this that makes egullet so unique and enjoyable. 😀😀 I wonder how the climate changes are effecting your seafoods?
  7. Walmart has 10lb. bags of chicken leg&thigh quarters for less than $6. I cut them up a little, bring em to a boil then dump it out and rinse. This gets rid of some blood as well as some nasties that might be on the surface. Then I make my stock. The parts are always off brand but I've never had a problem with spoilage.
  8. I think I remember that they don't have any eggs in them.
  9. Grace Young is a great educator. Sounds like she gave you good advice about how to vary her recipes for high btu cooking. The best thing I learned from her was the need for careful balancing of flavors and textures for success. Dishes often come out ok when you leave out an ingredient or vary a technique. But if you follow her well developed recipes to the letter the result is often sublime. The Chinese pantry is full of overpowering uber-umami things but in the right amounts it's wonderful. I cook on a butane stove and have taken to using velveting a lot. I can cook 24oz of chicken and a big pile of veg in a 14" wok great results.
  10. Can you tell us about the 2 different fish sauces? Like brands and etc.?
  11. It's all about the timing. Food doesn't stay in the wok long. Your mis en place needs to be on point. A pro wok range setup always has a full pot of simmering stock going. Hard veg, like broccoli, are dipped into the stock for maybe 45 sec to get the cooking started before they hit the wok.
  12. Don't forget that you can always vary the heat during cooking...it doesn't have to stay turned up to 10.
  13. Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market? Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
  • Create New...