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AzRaeL

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Posts posted by AzRaeL

  1. Some braising recipes can be adapted for Pressure Cooker, some can't.

    I tried making Guinness Beef Shanks in my pressure cooker.

    Dreadful! i had a thick layer of charred Something at the bottom and everything tasted... well... smoky. Ok...BURNT!

    What recipes can be adapted from the usual slow cooking method to Pressure Cooker?

    What is your favourite Pressure Cooker Recipe?

    Why pressure cooker?

    Fast fast fast!

  2. i use REAL cheese, fancy cheese, instead of Cheese Spread or Processed Cheese,

    is that extravagant?

    I use fresh milk which costs twice that of UHT milk, am i wasteful?

    I use Heinz Ketchup instead of some generic brand, maybe i'm fussy.

  3. Sea urchin. I've tried it twice in sushi form, and each time as I put it into my mouth, I break out in a cold sweat and the hairs stand up on the back of my neck. I suspect I'm working on an allergic reaction here.......I've never had this instinctual aversion response to anything else.

    how does one develop an allergy to food one hasn't eaten yet?

  4. that's not a cleaver, that's a vegetable knife

    Technically no - it's not a cleaver and is not used as such. We almost need a new name, for these "hybrid" cutting tools as "vegetable knife" doesn't quite ring true either. It was labelled "Asian knife" but I am sure that is just a marketing choice. I think it very interesting that knives in the West take certain forms and perform certain functions while those in the East adopt different forms and functions and then there's the fusion thing in knives as well as food! :biggrin:

    well oddly enough, the Asians don't call it an Asian knife when they use it.

    They call it a vegetable knife *LOL*

  5. Hoooboy! Let me see...

    Fishtanks so that i can have my seafood fresh. I'll just buy them live and pull them out of the tank when i need to eat them, just like in Chinese restaurants. (no the lobster is not the pet)

    Knives that never go blunt.

    Magic antiviral antibacterial counters for food prep.

    walk in freezer

    big assed Viking stove

    AGA oven

    Big assed glass door freezer

    industrial strength dish washer

    floor that can be flooded and drained for clean up.

    super duper lighting so that i can see what i'm doing.

    mega powerful ventillation duct so the air is clear

  6. I have one of those "jaws of jars" - a v-shaped serrated-toothed contraption that is screwed into the underside of one of my kitchen cabinets out of sight - all recalcitrant jar lids bow down in fear.

    i have that too but it tends to cut up the lids as well

  7. One thing I'll say for Kyocera: The ceramic peelers are excellent.

    but the paring knives are crap. I have one.

    it's very blunt from me trying to peel a burdock :)

    i want a knife i can thrash within reason, not a ultrasharp good for little toy.

    Saying that, I really love my Global knives.

    When I help at other kitchens, yup, i Bring my Chef & Paring knife along too.

    Can't stand blunt stamped blades.

  8. Most expubidantly (that's yes).

    A perfect meal:

    i428.jpg

    Okay, I gotta know... What's on the sandwich?

    Cole slaw and hot sauce, of course. What else do you put on a barbecue sandwich? :raz:

    what the hell? Okra should be GREEN not BROWN

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