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Posts posted by phifly04

  1. I'm looking for some interesting New England-y items to put on the menu. My spouse and roommate are both natives of Massachusetts and lifelong Patriots fans, so we're having some friends over to see the game (Pats fans only!). I'll certainly make turkey chili and some kind of wings. I like the lobster roll idea but I'm too poor to execute it, and we had clam chowda last year. If I can't think of anything else we'll end up with Dunkin Donuts munchkins, so help me out here folks. :rolleyes:

    Yankee pot roast would work well for the New England crowd

  2. i am not a fan of turmeric it has a very "metallic" taste that i find nasty.

    Especially when it is the main ingredient in pre-mixed curry powders,it really must be doctored up-I use sweet corn to off-set the metallic taste

  3. I've been consistently disappointed at the food and atmosphere at Vesuvio; the review is dead-on.

    I must admit that when the owner and his exec cant agree on what it is they want to represent to the public=problems,I know first hand Mark is commited to his craft and passionate about food and how it,s perceived.You dont become Chef de cuisine at an establishment like Pasion without these traits,im wondering what lie,s beneath?

  4. I got this recipe from a childhood friend who,s mother was from the village of Nuit,s St. George and was a member of the Philadelphia Orchestra

    Boeuf Bouguigonne

    4 oz. slab bacon

    2 1/2 lb. beef chuck,cut into 2 inch cubes


    clarified butter

    2 cup,s mirepoix,large dice

    2 tsp. minced garlic

    3 tbl. brandy

    2 cups red burgundy wine

    4 cups beef stock

    small bouquet garni

    8 lg. button mushrooms

    8 boiling onions,peeled and Xed

    12 tourneed carrots(approximate in size to other veggies)


    1. remove rind from bacon and cut into lardons(1/2X1/2 X1)Saute bacon until crisp and fat is rendered,reserve lardons,strain fat through cheese cloth

    2.Add bacon fat to a soup pot and Dredge meat in flour,brown well,remove meat

    3.add mirepoix to fat,saute till lightly browned add garlic and 5 tbl. flour,saute to make a blond roux

    4.re-add meat,flambe brandy and add to meat

    5.add wine ,stock and bouquet,simmer for approx. 1 hour

    6.saute quartered mushroom in clarified butter till golden,reserve

    7. remove bouquet,strain sauce,adjust thickness and season with salt and black pepper

    8.return meat and carrots and onions,simmer 15 minutes,add mushrooms and lardons,simmer 5 minutes and serve

    note*i serve mine over buttered egg noodles and finish with parsley

    Dave s

  5. Fantastic!!!the dough(in above thread) came out beautifully and i made a reduction sauce out of the char siu marinade to drizzle over the bao.i steamed them for 10 minutes.i,ll tell you this is my first experience with char siu bao and i am very pleased with the effort.Im gonna take my camera film to get developed and hopefully post some pics by wednesday.I also saved some cubed pork to make fried rice for dinner.A great experience for sure,thanks to all who posted and particapated-looking forward to the next challenge

    Dave s

  6. I am going to start roasting the pork,This is where i am going to break with tradition and roast my pork using the low and slow method.250f for 4 hours,then blasted at 500f the final 15 minutes,my dough ecipe is from the Philadelphia Inquirer

    1 1/2 tsp. dry yeast

    2 tbl. sugar

    1 1/2 cups warm water(110F)

    2 1/2 cups a.p flour

    1 1/2 cups cake flou

    1 tsp. salt

    happy pics to follow :huh:

  7. OK,just returned from the store with ingredients for Char siui,ll be making mine from a recipe off the net.The following ingredients will be in my marinade(very limited choices out here in bumfuck)

    5 tbl light soy sauce

    3tbl. dark soy sauce

    5tbl. honey(in lieu of maltose)

    4 tbl.table sugar

    4 tbl.rice wine vinegar

    4 tbl. hoisin sauce

    4 cloves garlic

    red food color

    in a sauce pan cook all ingredients(minus red food color)

    for just 2 minutes,let cool

    i chose a rib end boneless loin(nicely fatted)which i will cut into strips and marinade for 24 hours.

    i purchased a disposable camera to take some pics,im guessing i can get these processed into a cd for downloading??someone pm me

    To the kitchen!!!!! :blink:

    edited to add a knuckle of ginger and 4 green onions also

  8. I dont know if you can say that carnaroli is cooked more by italians, and if so, i would love to see the source of that info  :raz:

    Arborio rice from what I know is what a lot of italians use, many friends, here, and in italy, and from my experience, is easier to attain than the forementioned.

    Risotto is the kind of dish you can experiment with...

    Believe it or not, Beet Risotto is one of the best ones that I have made...you need to basically make a beet soup, with roasted beets, but make sure that its not thick...then you can add some wood oven roasted, or oven roasted beats at the end for the fresh kick...If you can get your hands on some Truffle Pecorino, that cheese goes amazingly well with the beat risotto...

    I only wish that I could get heirloom beets up in Toronto...seems I can only get my hands on plain old red ones...oh well, maybe grow some this summer!

    Artichoke risotto coming up, stay tuned!




    Although not my initial source of information,this will substantiate my claim that carnaroli is the preferred rice for risotto


  9. Gayot.com has some interesting bits of information on Nouvelle Cuisine.


    Very interesting read,still digesting the ramifications.Im still dying to know the answer to the original post,i myself have invested about 2 hours of my time searching my books,the internet with nary a trace.Im so googleized i,ve tried fernand point in japan,fernandpoint1930,s,and many more combos and have come up with diddily squat.But i have learned some good information on the journey,so not a total loss

    Dave s :wacko:

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