dockhl
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Posts posted by dockhl
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Steve~
welcome. Maybe we DO need to hear how you make your caramel sauce (nuoc mau)?
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I second this ! Last night I did a 5 lb prime rib, dry aged for 5 days and frozen. Took 3 1/2 hours and was crusty brown, uniformly pink.............
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somewhere here I found the suggestion to cut the tendons on your drumsticks before cooking. What a difference! I used to hate the little buggers and now they are one of my favorite tender little morsels.
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OK, for New Year's I am going to try to cook another rib roast. This one is 5 lbs, and was dry aged for 5 days before being frozen. Luckily it doesn't matter too much how accurately I can predict when it will be done but it'd sure be nice to have SOME idea. Since my 3 1/2 pounder took 3 hours, I am thinking this will take 3 1/2-4 ? I wonder if the aging will affect it?
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this year..........new boyfriend *blush* so..............
early...........
gravlax and tomato burgundy soup .......champagne
significantly later........
prime rib
mashed potatoes
Brussels sprouts with browned butter and hazelnuts
Chateau Margene 2004 Cabernet Sauvignon
(Don't want him to be uncomfortably full.............
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Acck. My ex-husband used to do this to me. he thought he was a great cook, and would make me an omelet with no salt in a dry frying pan............healthy, he would say, in a a sanctimonious tone................bleh.
One more reason for ex...............
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I was puzzled by this for a couple of reasons. For starts, hadn't any of them ever SEEN that book before? They all looked so surprised. Geez.
And then, it appeared (to me) that many of them thought their job was to duplicate the recipe, not make ther own take on it. Can you imagine if that had been the end result (if they'd not thrown in the soup thing) ?? Tom would have gone through the ROOF !!!
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Beautiful pictorial, Lonnj, and gorgeous looking food! Welcome, we look forward to more lovely posts
Kathy
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OK, here is where I got mine
I've only used it a couple times and may need to get the book on cooking with it 'cause it IS different. However, I have liked it for breading chicken and shrimp. I've not made a sweet with it yet, but most of the recipes I find for it ARE for sweets. For example:
http://www.tropicaltraditions.com/organic_coconut_flour.htm
It has a light but unmistakable coconut fragrance and taste (which I love!) Not at all sweet. It is low carb and gluten free so I'd like to learn much more about working with it.
Kathy
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a joconde works well and here's a link to a recipe here on eGullet that would probably work great. you could probably even substitute the almond meal with unsweetened dessicated coconut (maybe grind smaller in a blender?) to get your coconut flavored joconde.
Might also use coconut flour...........
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OK, let's keep looking; now I am intrigued! I wish I had tasted some........... (don't like anise, need to find a substitute.......)
Thanks for the quick trial, guys !
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Trader Joe's has prepared refrigerated pizza dough...............
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Do you think the anise liqueur is essential? I'll get some if I need to but I hate it.......
Kathy
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Thanks, Rob ! I look forward to the results. Are they a little sweet?
K
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No but they sound pretty easy and LOOK delicious! Jump in and tell me how close they are to what you are looking for......
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I'm tired of paying $1 crisp for something that probably costs 5 cents! Can someone tell me how to make these? Thanks.
How does this look?
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Rice Cooker Mac and Cheese. Easy and quick just let the rice cooker do it's thing with the macaroni, chicken broth, and cream then toss a bunch of shredded cheese on top and hit the cook button again and bam easy delicious dinner.
Big Dan~
You throw the cooked pasta in, right?Or does it cook in the rice cooker? Sounds so easy !
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Does anyone have Holly Moore's Snert recipe? I cut it out of the City Paper about 15 years ago. and now can't find my copy.
Don't have the recipe but the reference is here
http://forums.egullet.org/index.php?showto...ndpost&p=611232
Post it when you get it?
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Do you think it took longer because of the bones? Have you done a bone-in roast before?
Pam~
I've only done boneless tritips, about 2 1/2-3 lbs in the past. this was AMAZING, tho. I'd love to have some guidance on how to predict how long it will take.
K
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OMG, this was the best yet !
2 rib roast, 3.36 lbs., frozen solid. Rinsed, seasoned and seared, plunked in a 325' oven uncovered at 5:20. Checked 1 hour later, the core was still frozen.
Checked again at 7:45, the center measured 127'. Kept it in for a few more minutes, took out and rested until 8:05. 134'.................perfectly pink, incredibly tender, juicy but not much spilling out. Oh man....................
So this one took almost three hours, for some reason, but SO worth it!
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how about:
Sophia's Layered Salad
Fresh Spinach broken into pieces
salt, pepper, sugar
1/2 # crumbled fried bacon (optional-not!)
4 to 6 chopped hard boiled eggs
chopped lettuce
Thawed uncooked peas
sliced sweet onion
mayonaisse-Hellman's of course
Coat top with mayonaisse like frosting.
Top with either cherry tomatoes or strips of cheese
Refrigerate for several hours
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I have a rib roast in the freezer that I need to use. 3 1/3 lbs, bone in. I'm thinking of doing this with it today, maybe searing the outside in a pan before popping in a 325' oven, for.........2 hrs? Any thoughts?
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Very cool ! Let us know how your wine turns out. What fun !
We visited Grey Wolf, Turley, Lone Madrone, Villacanna, Wild Coyote, MItchella, Firestone, Vina Robles, Eagle Castle, Castoro Cellars, lots of cool places.
Quite a range of styles there; what did you like best? BTW, how was the La Quinta?
kathy
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Apparently it made an impression !
Vietnamese Kho Dishes
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
Thank you !
Kathy (who doesn't know what a meth lab smells like but will improvise...........)