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chardan

participating member
  • Content Count

    78
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  • Website URL
    http://jesseandmaia.smugmug.com

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  • Location
    Southern Oregon / Rogue Valley
  1. I'm happy that Oregon beer is being consumed as far away as Florida! If you like beer, it's a good time to be living in Oregon. I know crazy people here: they grow their own hops and malt their own grains. Yes, they're nuts. No, I'm not that crazy... but, I sure enjoy the result. In a world of ever-increasing machination, under permanent threat of bald blandness, where everything being "good enough for everyone" is the party line, I'm so thankful that crazy, irresponsible people are doing their own thing-- and showing others that not everything has to be the way it is. _Jesse Williamson ;-};
  2. chardan

    The Perfect Burger

    Hi, Julianne! I've tried it and it works really well on the grill! Or, at least, people oooh and ah. ;-P Have fun. (Note: Too much extra fat can make the burgers crumbly; you'll find the amount you like.)
  3. chardan

    Michael Ruhlman's Ratio

    Late, and relevant or not, I must weigh in. "Ratio" contains the only explanation of baking that I've ever responded to. I've baked stuff, sure: usually in abject fear of what I was trying to make, /hoping/ that it would work, crossing my fingers: I knew better, but didn't know how to get better. I am never going to be a perfect baker, but something that turns mysticism into understanding is always welcome by me. Micheal Ruhlman's book has done this for me. WOW! Thanks for waking me up.
  4. chardan

    best toasted/grilled sandwiches

    I've been playing with grilled cheese sandwiches lately, and I got to thinking "Hey! Nobody said that grilled cheese sandwiches had to be vegetarian!". So, I've been using duck or goose fat instead of butter: Major win. Renders the bread just amazingly crispy on the outside, without getting greasy. I'm still playing with the cheese, but lately I've been fixated on raclette with a paper-thin layer of Dijon and a little salt and pepper. (Dang, now I'm hungry!!) _ Jesse Williamson ;-};
  5. chardan

    Eugene Oregon

    If soup's sounding good, at 1500 and Pearl, you'll find Toshi's Ramen. _Jesse Williamson ;-};
  6. Hi, folks! I'm visiting Aspen next week for a conference, and was wondering if I could get a recommendation or two. I've never been there before, and would appreciate suggestions for a nice dinner place as well as where to find a good burger. Thanks!! _Jesse Williamson ;-};
  7. Ransom Spirits makes some very tasty grappa. Unfortunately, the OLCC (Oregon Liquor Control Commission) does not make it terribly easy to do all things liquor here, so although there are more and more coming, there aren't too many distilleries that I know of and you can't legally operate one in your home. _ Jesse Williamson ;-};
  8. I love to make hot sauce! I usually let it rest up in the refrigerator until late Fall or early Winter-- most sauces seem to (like mustard) benefit from a snooze. My favorite so far was inspired by Marie Sharps-- habaneros, key lime juice, salt, carrots. It was pretty good.
  9. chardan

    Kitchen Pirate

    Hi! Has anyone seen "Kitchen Pirate"? I've been enjoying it! Examples: http://www.youtube.com/watch?v=3jgQ3ZY7yRw http://www.youtube.com/watch?v=UcC_lSoU4iw I am sure that you'll find more from the YouTube links. Here is what as far as I know is their website. Fun! http://www.kitchenpirate.com/ -J.
  10. chardan

    Chicken fingers that don't suck

    No special reason to fry twice other than that it provides a stopping point if you wanted to stash some. If you undercook a little they won't get too dried out in the second step. And, I 'll try adding some mustard next time!
  11. chardan

    Chicken fingers that don't suck

    I have been making turkey nuggets lately, since turkey breast often goes on sale. I slice into smallish pieces, pound them flat, and then pan-fry them. After that, when cool enough to handle (or, I suspect you could freeze them at that point): dip in egg, roll in panko seasoned with cayenne pepper, salt, and blcak pepper. Then fry in an inch of so of a mixture of peanut and toasted sesame oil cut with vegetable oil until pleasingly brown. Pretty happy with that so far. I think that the turkey, in addition to being cheaper than chicken breast, has more flavor.
  12. chardan

    The five essential hot sauces

    Great suggestions above! My own 5 (for the moment, anyhow!): * Tabasco (perhaps the perfect vinegar-and-pepper sauce?); * Marie Sharp's Firey Hot Sauce (my favorite hot sauce ever, period-- beyond addictive); * Dave's Insanity Sauce (heat); * Siracha (essential deliciousness); * Pickapeppa (no, not hot... but good); Honorable mention to Tabasco Chipotle, Susie's Hot Sauce, the garlic-and-chile past you get in big jars (can't remember the name right now-- but it's great stuff :>), and to non-bottled things like homemade Nuc Cham, habanero sauce, handmade curry, paprika and drippings, etc.. _ Jesse Williamson ;-};
  13. chardan

    Food Movies: The Topic

    Oooh! Good stuff! "Big Night", "Tampopo", "Babette's Feast", "The Dinner Game", "Delicatessen", etc. (sorry if I missed a few!!) all get two big-toes up from me. Since cannibalism has come up, nobody's mentioned "Parents" yet... hehehe. -J.
  14. I very much enjoyed the Pacific Northwest episode. He can't do everything in one show, and I think that overall he did we Oregon/Washington folks proud. Hopefully, he'll do another one some time. :> _Jesse Williamson ;-}; (P.S.-- I want my bacon-maple doughnut, too...)
  15. chardan

    Stuff to Put on Steak at Home

    I keep a stash of various compound butters in the freezer. A great way to enjoy a tasty steak after a busy work day.
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