Jump to content

dans

participating member
  • Posts

    194
  • Joined

  • Last visited

Recent Profile Visitors

3,187 profile views
  1. I usually make Potatoes Au Gratin for family events but Cook's Country had a recipe for Lighthouse Inn Potatoes that looked interesting and easier to make. I've made it several times not but found them a little bland. I'd like to add a little more flavor to them. I was thinking about adding shallots, or maybe thyme. Have you made them? What did you think? Do you have any suggestions for adding flavor to them? TIA
  2. I hope I am reading you correctly on this. I have watched him on TV a lot and I always thought he was a very down-to-earth person. I enjoyed his shows and travels - and I loved that he rides a Harley
  3. Being cynical here but with a smaller size box that is all they could fit on it
  4. dans

    French Onion Soup

    Restaurants charge a few dollars more by using whatever alliums you have a lot of and call it N-onion soup. Yellow, sweet, scallion, scallion, etc. are all fair game. I use a combination of whatever I have on hand.
  5. dans

    Cooking for the sick

    I’ve had a lot of experience with cooking for and taking care of cancer patients. I will write something up when I get to a real keyboard.
  6. It's just what a friend called them when she served them.
  7. I have quite a collection of copper cookware. Mostly Dehillerin and Mauviel (maker of the former). The only pans I have in 1.5mm are the ones that can be used for serving. The 2.5mm are great all-purpose cooking vessels. I love using them. If you have the choice get bronze handles unless cast iron it the only option. I have no experience with the D5.
  8. WOW! I haven't run into anything that bad and I hope I never do.
  9. I finally got a russet without the brown at Idylwildr in Acton. I made a "double stuff" (Twice baked potato for those not in on the joke.)
  10. I can’t remember the last time I bought a russet potato to bake and actually ate it. I allays end up cutting it open and finding it brown in the middle. I’ve tried different stores and they are all the same. I’m at the point where I am going to swear off baked potato and twice baked. here is a picture of what I’m experiencing. I don’t recall setting this much of an issuer until recently.
  11. I have packages of both and the perciatelli has a larger hole.
  12. dans

    US Thanksgiving 2021

    This year will be a relatively quiet Thanksgiving. Instead of 25 to 30 people, it is just six (plus me). I'll be doing the usual, Turkey, Mashed potatoes, gravy, stuffing. I have to make a sweet potato casserole and Brussels Sprouts by popular demand. Pies and rolls will be from the local bakery. For wine, I've got a Cru Beaujolais, an Alsatian Gerwurtz, and backups of Zinfandel and white burgundy.
  13. The Wok Shop in San Francisco has a video on youtube about seasoning woks.
  14. It's a more appropriate posting than the the ones listing the contents of the RG monthly subscription contents. This is after all, in the cookbooks section.
  15. The bacon pasta looks delicious. Can you describe the dish a little more? The pasta looks like gemelli but I can't tell what the sauce(s) are. The cod looks perfectly cooked. If I only liked olives, I might be tempted.
×
×
  • Create New...