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Posts posted by phifly04
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There is an excellent recipe for sesame burger buns on p.171 of the bread bible by beth hensperger
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Oyster stew with some good hard tack crackers-very simple flavors,but very,very good
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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.
Yankee pot roast would work well for the New England crowd
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It seems that no-one knows Mc Cormick Rum. Perhaps if I ask again, somebody remembers something about this product. So here it goes:
Can anybody give me information (even the slightest) about this Mc Cormick Rum?
http://www.rum.cz/galery/nam/us/mccormick/-i cannot tell a lie i googled
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Had a rather boring food day....so the most delicious thing would probably be my Americano from the Elysian Room (in Vancouver).
is this a sandwich?like a hoagie?
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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?
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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
flour
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)
Method------------------------------------------------------------
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
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I cant wait to see the finished dish together,Very inspiring that you are keeping it as true to the region it,s from,Dat,s a lot of work!!Im sure the end product will reward you though,Nice job so far.Looking forward to the rest of the pic,s
Dave s
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Are the results in?I have a tremendous amount of respect for any who would enter or participate in something this grand,with all eyes watching not to mention the hopes of a whole nation on you.thanks for posting the fantastic pics bleudauvergne
Dave s
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Well i had the bao with some reserved pork that i used to make pork fried rice.These wee sooo good,my recipe called for 2 lbs to make 16.did anyone else use the marinade as a sauce??
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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
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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
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Excellent job LMF,they look mighty,mighty good!!!
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Lebanon Bologna and american cheese on a kaiser with a Dr. Pepper.but im making potato salad and hot roast beef with provolone and horseradish with homemade gravy and chocolate chip cookies(which im Positive will be my best bite of the day)for the Iggles game
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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!!!!!
edited to add a knuckle of ginger and 4 green onions also
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http://paridss.usask.ca/specialcrop/commod.../tour/sage.html the most famous uses i think are as stated-poultry stuffing,sausage making and pasta
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Try pounding the breasts out to a uniform size before marinating which will allow greater penetration,also ty introducing a acid such as lemon,lime,wine-good luck
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Amazing stuff there schneich,Thanks a lot for sharing your experience with us all.im blown away with the potential of this
Dave s
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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
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!
Cheers,
-JJ
Although not my initial source of information,this will substantiate my claim that carnaroli is the preferred rice for risotto
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Gayot.com has some interesting bits of information on Nouvelle Cuisine.
http://www.gayot.com/restaurants/features/...llecuisine.html
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
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You might try looking under Fernand Point
Best Food Festivals?
in Food Traditions & Culture
Posted
Coast Day is pretty cool,and very educational as well
http://www.ocean.udel.edu/coastday/