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dockhl

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Posts posted by dockhl

    Cooking with "Cook's Illustrated"

    in Cooking

    Posted

    The only way we ever cook a roast anymore is by following their technique for Top Loin Roast.  It comes out perfectly cooked - which for our tastes is medium rare.  That is, it is medium rare all the way through, not grayish on the outside and gradually morphing into medium rare.  Absolutely beautiful.

    ElsieD~

    could you summarize that recipe for me? I cannot find it online.

    Thanks in advance, Kathy

    Cooking with "Cook's Illustrated"

    in Cooking

    Posted

    I really love their Crisp-Skin High-Roast Butterflied Chicken with Potatoes except that I smoke up the house when I make it. (I've been looking for a link to the recipe and cannot find it. If anyone needs it, PM me and I'll send it to you.......Chris, you probably have that one in your archives!)

    The potatoes, crisping up in the chicken fat, are just about the best thing you've ever tasted. It'd be even better in duck fat. I wonder if this recipe would work well with duck?

    eG foodblog: Kim Shook - Dreams of an Everyday Housewife

    in Food Traditions & Culture

    Posted

    And, ummmmm, err......Kim and Susan , granny chains are the way to go.  I have a pair of readers in my purse and one in my kitchen.  Both attached to granny chains.  Only way to keep track of 'em.  The ones in the purse make field trips to work, hence the need for the leash.

    pierogi, susan and kim~

    this is the eye doc speaking. Multifocal CONTACTS are the way to go ! No dropping your glasses in the soup and on the floor. No steaming up. :wink:

    Kim, I am loving your blog. I have a Jessica prolly about the same age (23). I think it was a good year for Jessicas. LOL.

    I hope you are feeling OK and not up all night. I look forward to reading more in the AM ! (Otis is counting on you :rolleyes: )

    Kathy

    Hell's Kitchen U.S. (2008)

    in Food Media & Arts

    Posted

    I told my wife last night while watching that these people must be actors.  There is no way normal people are that dang dumb and still bloviate in that manner.

    Doodad, I'm with you. I cannot imagine that any of this is real.

    Does anyone know what happened to past winners? Is there really a job waiting for them? Do they get to do it? (Does anyone have any idea why I care? :huh: I don't...)

    Top Chef Season 4

    in Food Media & Arts

    Posted

    A Chef could view the concept of presenting “soup” as the ultimate challenge-a test of their skills to prove the critics wrong that yes; in fact I can create a memorable dish out of what is often seen as mundane.

    I think this would be an excellent challenge, maybe a Quickfire. Maybe give them a limited number of ingredients? Or maybe let them have the sky as the limit? I'd like to see it. (I LOVE soup... :wub: )

    Dinner! 2008

    in Cooking

    Posted

    Fairway has any size lobster for 9.99

    Daniel~

    For ANY size? Not per pound? Geez.... :hmmm:

    5 spice+lime creme fraiche? Good combo?

    Chicken drumsticks with five-spice sauce

    Another 5 spice beauty. I love 5 spice.... :wub:

    California Gardening: What's up?

    in California: Cooking & Baking

    Posted

    This weekend at Costco I bought a two pack of that "Living Lettuce"...butter style. They are grown hydroponically and come with roots attached. So, @ $3.29 for both, I am thinking I'll eat one and try to grow one.Do you think it'll work? It has a nice root mass, and I figure if I keep it wet until it gets the little rootlets out there...??

    What do you think? (BTW, gave it a nice warm start this weekend !)

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