demiglace
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Posts posted by demiglace
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45 minutes ago, JoNorvelleWalker said:
The Deadly Dinner Party has a chapter on Teflon respiratory illness. The book is a good read whether you like garlic or not. A very good read. Without spoiling too much of the plot, workers at a plant where Teflon was an industrial reagent were getting sick. Yes, it was the Teflon! Like many things in life Teflon is inert till it is heated hot enough. Temperatures unlikely to be achieved in cooking and much higher than the plant was using for its process.
All the employees who succumbed were smokers. Epidemiologically Teflon residue on your hands for smoke breaks is a very bad idea.
Thanks for the recommendation!
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Anyone worried about the Teflon flu? Maybe it's a non-issue now.
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From Edwards website,
NOTE: Because these country hams are produced in a separate facility from ours, which burned in the January 2016 fire,returning customers may experience a different and milder flavor profile than what they're used to with this ham. However, we still honor our 100% Satisfaction Guarantee. Thank you for your consideration as the recovery process continues.
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18 hours ago, Smithy said:
Ah! One of the benefits of topics like this is that it jogs the memory. My other favorite homemade pasta sauce, which I can make almost without thinking right around the pasta, is Alfredo.
Now I know that the proper way to make Pasta Alfredo has been discussed in these forums - with the requisite strongly expressed opinions that "this is the ONLY way to do it". I'm not interested in that discussion. The way I learned it was from the wonderful Lynne Rosetto Kasper, who stated in an episode of her show, The Splendid Table, that "the sexy Roman way is..." and went on to describe making the sauce around the pasta. For 1 pound of cooked, drained pasta you melt a stick (1/4 lb) of butter in the pan and add the pasta. Stir in a cup of cream. Then start throwing in handfuls of shredded parmesan, tossing and stirring the pasta, until it achieves the properly thickened consistency. Season and serve. Here's her writeup of the method, although it doesn't list quantities as she did over the air.
I have used that method as the basis for many a pasta dish, by the simple addition of (here are a few examples) sauteed onions, peppers, garlic, asparagus, smoked salmon, shrimp, or chicken. I have saved the pasta water and used it to lengthen the sauce and (sometimes) cut back on the cream slightly. I generally use half-and-half. If someone's interested I'll do a photo series of such a dish. It has been my go-to method since I heard her describe it on her show. And I don't care if she was wrong about its being the "sexy, Roman way" to make Pasta Alfredo; this method is sexy enough for me.
I'd like to see it.
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3 hours ago, Kim Shook said:
With an excess of grapes, you might like this.
I think y'all are right. Love Potion (isn't that the dumbest name?) it is, I think. I might pass a bowl of the bleu cheese separately, though. Mr. Kim's family is picky.
One more to put in the mix: Fig and Arugula. I have some TJ's frozen figs and wonder if they wouldn't work for this recipe. What say?
I like the fig one. With all that you have going on, I suggest you do the easiest for you. I love the photos you post of your basic salad. I'd just add on from that. I know whatever you take will taste awesome and be appreciated.
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22 minutes ago, Anna N said:
The instructions are to add 2 tablespoons of the granules to 1 cup of boiling water. So no matter how you look at it it has a high sodium content. A quarter cup of the gravy would still contain 280 mg of salt. And I accept that is it is a concern to some but gravy is a treat for me. It’s not something I eat every day or even every week.
The manager of the British store I went to years ago seemed perturbed that I was still using powdered Bisto. She said she makes gravy in the roasting pan and just before it's done she shakes some granules in the gravy, stirs it up and it's done. I bought a can of the granules but went back to powder.
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On 3/14/2018 at 12:23 PM, Anna N said:
TaDa. Found in my local Longos in Oakville. Although it does not seem to say so anywhere on the label, shaking it suggests granules rather than powder. Again no mention of beef/chicken/turkey so I’m assuming it’s a generic gravy flavour?
You assume correctly. Let us know how you like it.
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Relax, enjoy your tutove.
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22 minutes ago, Mmmpomps said:1 hour ago, Mmmpomps said:
I wonder if this is the same as the granules? .....
No, the powder comes in boxes. http://www.bisto.co.uk/ There are new to me products. I've seen canned Bisto gravy as well.
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4 hours ago, chromedome said:
Pretty sure I've seen it at Superstore. I'll be there this morning to teach a class, so I'll have a look.
Our local grocery stores only seem to carry the powdered Bisto, not the granules. Let us know what you find.
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I grew up with Bisto too. The British stores around here sell it.
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Just down the street from me is Un Pho get a bowl.
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Looking forward to spending the weekend with you. I would have bought all the watermelon. That colour!!!
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4 hours ago, Anna N said:
Shrewsbury Biscuits. They are a shortbready cookie with currants. Probably too plain to amuse my usual audience. In a pique of nostalgia I decided to do a little digging into my British past and see if I could re-create or more truthfully re-invent something of my childhood since I don’t remember anything about most of the sweets that I have come across.
Well, they would totally amuse me!
They are now on my to-bake list. Thank you Anna N
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I bought it once. I figured fried would be best but I couldn't get past the smell of it in the tin. Au revoir!
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That sounds really good!
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Oops sorry, my mistake.
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Dang Ann_T another stellar breakfast. The Ivy was in the Sylvia Hotel, wasn't it? Wonderful place.
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Thank you Tropicalsenior
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3 minutes ago, Tropicalsenior said:
@HungryChris Thank you. I'm going to post my recipe in Recipe Gullet. I do have some Tender Quick. Do you have any idea what proportions of change I should make in my recipe?
The answer to any question about sharing recipes is always YES.
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8 hours ago, Ann_T said:
Liuzhou, I like your father's quote.
Small presalted prime rib that didn't get cooked for dinner last night so it was roasted this morning
for breakfast.
Wow, what a breakfast. I love it! Stirling silver?
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9 hours ago, Anna N said:
I am posting this here (it already appears on the breakfast thread) Because it was first cooked in the instant pot before it was carefully broiled.
But also because nobody’s curiosity was peaked by the object directly in front of the pork. That is a hunk of brass wrapped in foil. There is one on the other side of the pork. It was the only thing I could come up with that would allow me to keep pork steady as I turned it to broil all of the curved sides. Worked like a charm made the pan extremely heavy to lift.
I never got past the crackling! Drool worthy.
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12 hours ago, Jim D. said:
All it requires is a trip to a slightly expensive restaurant in Las Vegas or, in the case of the some of the techniques I recognized, to Savour school in Australia!
Well if that's all...
Dinner 2018
in Cooking
Posted
I've never heard of them before.