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phifly04

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Posts posted by phifly04

  1. Scott,Frank,Irwin,

    Yes i too have been in search of the elusive char siu,i also tried the one that frank linked to,and i find it maddening that i cant nail this down,I do beleive that the dark soy will work better in the end product--How long do you marinate?.Ialways do low and slow ,then blast for the finish--One more quesion that REALLY bugs me.Why is it so damn hard to duplicate Chinese? Thanks for posting this Scott123

    Dave s

  2. redfox...  i keep thinking i am going to write that cute tyler florence and ask him to food 911 me and making preserves!  (but id like to have a beautiful kitchen for him and his crew!)  ;)

    can anyone suggest some must-reads for learning how-to?

    lisa

    Better late then never

    Stocking Up-isbn-0-671-69395-6 pbk.-Very good "Starter" book

    Dave s

  3. I love tea sandwiches. I concur with all of the above but especially with watercress and butter. I love those things. They were the best part of Thursday Bridge when my mother hosted the "bridge queens" when I was growing up. The leftovers never lasted very long.

    Too funny! I was just about to post that this is definitely a girly girl, ladies only thread but had suspected their were a few men out there that had sureptitiously raided the leftover tea sandwiches in their youth and pined for the experience again! What I want to know is whether there are any men out there that have actually made tea sandwiches?

    No. No man has ever made one.

    How bout them Bears!!!lmao

    Dave s

  4. I kid you not ,i was shopping at the outlets in lowerslowerdelaware(my new home) at one of the discount bookstores and i came across a Scrapple cookbook from some guy outta Rosemont,Damn i shoulda bought it,it was only like 6 bucks or something

                                     Dave s

    Could it have been Country Scrapple: An American Tradition -- by William Woys Weaver? It's the classic text.

    Bingo!!!!! i,ll pick it up next time and make something and maybe chronicle it here

    Dave s

  5. 4.  Emeril- None that I can think of really 

    :blink: How about some:

    Pork fat RULES!

    Are yah with me?

    It's not rocket science!

    Oh yeah baby! (I see that was mentioned already..and it get my vote as well)

    Lets add some GARLIC...(has to emphasise that word, no matter what, so the audience can have their applause-fest...)

    And any of his wink-wink-nudge-nudge POOR sexual inuendos as he thinks they relate to his sausages, sauces, etc. :rolleyes: He probably has dozens of others but I stopped watching him years ago basically because of the above.

    ---

    Wolfgang Puck: "Ummmm" or "Yummm" after every addition of ingredient

    Ina Garten: The constant grunting of "Uh!! UH!!" "UH! This is going to be SOOO good...UH!!" after eveything blessed thing she does. Let's add her bleating, staccato laugh in there too. "EHH EHHH EHHH EHHH EHHH EHHH."

    Emeril-Now i dont know where you get your water but............ :wacko:

    Dave s

  6. KUDOS to Chef Ethan Stowell and his staff for winning an award for "Top 21 restaurants of 2004" . Union was the only restaurant that won an award from the Pacific Northwest-

    His food is exceptional, truly exceptional! Very restrained style of cooking, allowing diners to experience each unique flavor, and all coming together harmoniously on one plate.

    Food is seamless-

    who,s list is this??and who were the other 20 if you could provide a link or list that would be appreciated

    Thanks, Dave s

  7. Hi there, I am trying a new recipe and it's basically a potato foam. The recipe calls for a sheet of gelatin but I can't find it. Can I use an envelope of gelatin and if so how much equals one sheet?

    My 1997 Cook's Illustrated May/June says that you can use 3 1/2 sheets gelatin to one package powdered geletin (volume = 1 tbsp of powdered)

    Hey Lil Miss Foodie - A sheet of gelatine weighs about 7 grams, it's roughly the equivalent of a packet of knox.

    Alright now....who's going to be the tie breaker???  :wink:

    Thanks to both of you, I will start experimenting!

    4 sheets=1 envelope(1/4 oz.)powdered

          Dave s

  8. Having lived the majority of my life in the Burbs of Philadelphia i find our Relish tray eerily resembling

    Celery stuffed with cream cheese(dusted with paprika,come to think of it hell all potato,macaroni,cole slaw was also :wink: )

    green olives with pimiento

    black olives(pitted)

    Baby Gherkins

    bread and butter pickles

    Deviled Eggs(again with the damn paprika)

    Pickled eggs(left whole in vinegar,sliced onions,bbeet juice,very purple!)

    Cleaned Radish

    The Mixed Nut Bowl/Walnut had it,s own bowl with the crackers and picks)

    Beer and whiskey for the men

    Punch of some sort for the women

    Soda for the kids

    always had tomato juice too

    :smile: Dave s

  9. Okay - this is slightly off topic, but for those of you who don't have time to make homemade sausage but don't want to give up having any, my suggestion is

    Duramus Family, Booth Alabama - they don't sell to any big distributors that I know of but my family has been ordering them for years.  (My Dad remembered buying from them when he was a little boy and his father was stationed at a nearby air force base and happened to be going through about 15 years ago and rediscovered that they are still in business). 

    Second suggestion for those of you who are hunters is to find a game rendering place that will take your boar and turn it into sausage.  My cousin does this and there's nothing that compares.

    Do they have a website??TIA

    Dave s

  10. Only a couple months ago had a waiter who was double dipping on credit card tips by duping two sets of receipts,one for the customer and one to hand in to the manager with his own "figures"-did he really think people dont check there statements??,at anyrate The restaurant suffered immense embarrassment and the owner took care of it as quickly and quietly as possible,and did,nt press charges either!!dont know what if any long term ramifications are yet,we,ll see

    Dave s

  11. call me old fashioned my friends but i do love my turkey on Thanksgiving and it is and i suspect will always be made with all the traditional sides i.e. dressing,cranberry sauce,creamed onions,fresh asparagus,deviled eggs,pickled eggs,stuffed celery, and good pan gravy

    Dave s

  12. It,s the only website i know where i,ll click on a thread on Larb,and then follow this crazy path of sub-threads where 20 minutes later im freaking buying bonzai trees from some guy in Iowa,who knew a guy.....crazy.It,s also a very valuable and informative haven to learn all about the stuff i THOUGHT i already knew all about....Love it!!!!

    Dave s

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