[Fresh/Stuffed Pasta & Gnocchi--Cook-Off 13]

That's kind of a french method. Pepin does the same thing then pipe into boiling water.

Keller has a recipe for gnocchi that uses pate choux instead of potato

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[Jeff Burgers]

Jeff Burgers

• 1 lb button mushrooms sliced.
  
• 1 large onion finely diced.
  
• 4 T unsalted butter
  
• 1 c red wine.
  
• 1/2 lb blue cheese
  
• 1 lb lean (90-95%) ground beef
  

1. brown button mushrooms in 2 tbl spoons butter

2. brown chopped onion

3. combine onion and mushrooms in saute pan pour in 1 cup red wine. Reduce until almost dry. Let cool.

4. Mix ground beef with onion/mushrooms, make 4 patties and chill for 1/2 hour.

5. saute patties to desired doness, surve on buns with crumbled blue cheese and dijion mustard.

Keywords: Beef, Main Dish, Beans

( RG1398 )

[Quail Recipes and Cooking Advice]

A couple of things, one don't be suprised if they're not fully dressed once you've got them defrosted. Two I've deep fried them whole and they taste wonderfull that way.

[Absurdly, stupidly basic cooking questions (Part 1)]

What is the point of olive oil bottles with the spout -- wouldn't that allow air to get into the bottle and hasten the oil's spoilage?

Also, what does mean exactly to "brown" meat?  It seems like by the time the meat is sufficiently brown to me, it's already cooked.

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I'd love to answer the second one. Browning meat is caused by the interaction of amino acids and heat. It's called the malliard reaction after the french scientist who first described it. It's similar to but not the same as carmelization which is the interaction of sugars and heat. The malliard reaction does not require high heat (as in the case of reducing stocks) but a lot cooking methods that call for browning require it be done quickly with minimal heat ingress from the surface and finish cooking to the requisite doneness through some other means (Braise for stews, dry oven for steaks). The malliard reaction is generates hundreds of flavor compounds and is a big part of the artificial flavor industry. The complexity of the flavors generated by the reaction is the reason for browning meat.

[Knife Sharpening good and reasonable?]

I think it's 5 bucks per knife.

How much do they charge at Eastern Market ?

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[Knife Sharpening good and reasonable?]

14 bucks to sharpen one knife seems kind of stiff, add the 15 bucks for the shipping kit and the first sharpening is 29 dollars.

http://www.mrleonardknifesharpener.com/

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[Knife Sharpening good and reasonable?]

I get mine done by the butcher in eastern market.

[Burgers/Meatloaf--Cook-Off 10]

Jeff Burgers

1lb button mushrooms sliced.

1 large onion finely diced.

4 tbl spoons unsalted butter

1 cup red wine.

1/2 lb blue cheese

1 lb lean (90-95%) ground beef

Procedure

1. brown button mushrooms in 2 tbl spoons butter

2. brown chopped onion

3. combine onion and mushrooms in saute pan pour in 1 cup red wine. Reduce until almost dry. Let cool.

4. Mix ground beef with onion/mushrooms, make 4 patties and chill for 1/2 hour.

5. saute patties to desired doness, surve on buns with crumbled blue cheese and dijion mustard.