Jump to content

dans

participating member
  • Content Count

    164
  • Joined

  • Last visited

Recent Profile Visitors

2,628 profile views
  1. I like to look at the presentations in Art Culinaire. The photography is great, the style is "current", and it makes me hungry.
  2. dans

    Online Nuts?

    Ditto. I use SLF for all my nut needs. Some dried fruits, too. I got some dates one year so my MIL could make date nut bread. She said they were too good and to next time, get them from the grocery store.
  3. dans

    Freezing your Anson Mills

    I've dealt with that plantation in Carolina for a while now. They happily take you order and quickly ship the product. However, the last shipment arrived destroyed and the plantation has been on radio silence ever time I have tried to contact them. Their phones go to voice mail. Email and web contacts go to the bit bucket. I've been wondering about other sources for rice. I see that Anson Mills Is pretty highly regarded. Geechee boys I just heard about. What other places have you dealt with and would you deal with them again? Thanks
  4. dans

    Frozen Pizza

    The pizza shop that I grew up on will indulge me by partially cooking and not cutting multiple pizzas. I take them home, wrap them well and pop them in the freezer. When I'm in the mood, I can cook them the rest of the way without worrying about overcooking.
  5. I've been using Shiso Soy for a while now. They are offering 25% off you order using the code EZAS
  6. Chilean Sea Bass is another name for Patagonian Tooth Fish. Escolar is sometimes called Butterfish or "White Tuna" and has been associated with some health issues in some people.
  7. My late wife's family has a branch outside of Seattle. We went out for a wedding and stopped at Pure Food Fish Market before jumping on the ferry. We picked up a whole salmon cut into steaks. When we got there, I removed the bones and tied them into rounds. I grilled them that night and people were saving the leftovers for lunch the next day. I've since ordered from them a couple of times. Excellent quality, fast delivery, but don't ask the price. As for supporting local. We have a farm stand nearby that has a seafood vendor (and others) come in on Saturday. Every time I stop there, they are sold out of everything. I guess I'll just continue to shop at the fishmonger a couple of town away.
  8. For you sous vide corned beefers, how do you cook the vegetables (potatoes, carrots, cabbage, etc.)? Inquiring minds want to know.
  9. I had an interesting hot sauce on a recent cruise to Mexico and Central America. We had gone to a market and had an assortment of tacos for lunch. There was three hot sauces on the table two of which were habanero based. One I liked much better than the other. When I asked about them, I was told that the one I liked a just habanero with the assumption that the other had more ingredients. I can't imagine there was only habanero peppers in there. I wish I had done more research and tried to find a source for the sauce but I suspect that it was made in-house.
  10. I typically use a sliced deli cheese. American or cheddar. Oh, and it has to be a dog with some pork in it. All beef host dogs just don't do it for me.
  11. Cheese, mustard (mostly yellow although sometimes Dijon), sometimes relish all on a grilled New England style hot dog roll.
  12. dans

    Superbowl food 2020

    My late wife's family used to do a Christmas get together. We always brought a roast beef of some sort (sometimes sirloin, sometimes tenderloin). We always made a green goddess dressing. Both were a big hit.
  13. dans

    Roasted mushrooms

    Serious Eats did a piece on roasting mushrooms a while back. They do it slightly differently Roasting Mushrooms
  14. I was having dinner with a friend tonight. We both lost our spouses recently and were discussing cooking and shopping. I have lots of experience cooking although it is difficult to get a meal prepped and cooked every night for myself. She has two boys that can do some cooking but they have difficulty getting a shopping list ready for any given recipe. I know there are recipe sites that will prepare a shopping list from a menu/recipe but my google-fu isn't working that well. Can anyone point me to some that I can refer her to. TIA
  15. This is one of my favorite ways to cook them. I saute the leaves in butter getting just a little brown on them. Then sprinkle some nutmeg on them. When they are done, I drizzle a few drops of lemon. Sometimes, when I'm feeling lazy, I shred them instead of cutting the leaves off.
×
×
  • Create New...