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catdaddy

society donor
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  • Location
    Sanibel, FL

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  1. I'll chime in here to say I love to read about your daily travels and travails in the camper and in the kitchen. I cooked professionally for many years and still get lots of joy doing it at home. Mrs catdaddy and I are planning to go on the road in the near future so posts about rv life are doubley interesting. I guess the most valuable posts are the ones discussing mistakes or unfortunate turns of fate and how you deal with them. So please carry on there's lots of folks interested. And thanks.
  2. This sounds delicious. Care to share your recipe?
  3. I would add to the above that various editions of the JOY OF COOKING include some great recipes (and even some technique description) for specific dishes.
  4. My experience with the green ones is that the flavor is overwhelmingly piney and the numbing factor is high. The piney flavor reminds me of retsina.
  5. Maybe a couple anchovies when you sweat the garlic or even a little MSG.
  6. Grace Young has written wonderful cookbooks describing how to stir fry at home with typical equipment. In general she advises using a flat bottom high carbon steel wok. After that it's about limiting the amount of food that goes in a one time and technique. Stirring at the right time and leaving to sear at the right time. Also learning velveting is handy.
  7. Please let me know if I'm interpreting wrong.....Although almonds, and other tree nuts, use a lot of water there are few crops as nutritiously dense and economically significant. So you get lots of bang for your buck with almonds.
  8. Costco sells organic shelled pine nuts under their Kirkland label.
  9. Do the oats have to be cooked at all before flocking?
  10. My dad always used to tell us to not stop eating till it was gone. Can't burn if you're still in the act of eating. It will still be hot after though.....
  11. I was thinking the chocolate tahini sounded interesting.
  12. Thanks for taking the time to share AGAIN, Shelby. It's always a pleasure.
  13. 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 wo
  14. 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.
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