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    NYC, regardless of present location
  1. tug

    Dinner 2015 (Part 3)

    No picture. Last night I found myself with some linguini, a can of Cento sardines in olive oil, some parsley and a lemon... So I made the pasta al dente, zested and juiced the lemon in to a bowl and added chopped parsley. Placed the sardines on the pasta, then added a few generous glugs of evoo and for crunch, some croutons from a packet. It was delicious!
  2. tug

    Food Funnies

    We came across this hilarious video today
  3. How funny. This show, The Great British Bake Off, as its known in the UK has completed its 5th highly successful series. It tickles me that its been sold to PBS and with a different name. http://en.wikipedia.org/wiki/The_Great_British_Bake_Off
  4. tug

    Breakfast! 2014

    Yesterday's delight. Wish I had more avocado today...
  5. The plastic wrap seems to be doing the trick. I'm not sure what to do with this porky goodness once I hit hour 36 LOL. There's more than one portion in the two bags I have in the pot. What's the best thing to do?
  6. I'm using a huge stainless steel pot. A couple of sheets of plastic wrap seems to have curbed the water loss.
  7. My darling husband surprised me with a Sansaire for Christmas! The inaugural dish will be pork belly, which is happily bathing in hour 10 of 36 at 70°C. We're having some evaporation issues at the moment. I'm concerned about the water level dipping too low over night. I covered the pot with a layer of Saran Wrap as a test. Anyone have any other suggestions or tips? Thanks!
  8. You say "American chinese take outs". Where in America are you referring to? It is entirely possible that the cooks in the take out you frequent are from a specific area in China and would therefore normally use cut/preparation of pork in the dishes you're talking about. Or they could simply have used pork roasted with minimal seasoning for stir fries and then apply a sticky sweet bbq-style sauce to char siu when reheating for your order.
  9. I stir fried tofu and eggplant in my own variation of a gojuchang sauce. It was very spicy and very yummy.
  10. tug

    Dinner! 2014 (Part 4)

    Its a great book!
  11. tug

    Dinner! 2014 (Part 3)

    liuzhou Happy [belated] Bloomsday!
  12. delurking to quote your post as an uproarious endorsement of my exact sentiments.
  13. tug

    Cooking with beer

    You could also try "beer can chicken". I'm not sure how much beer flavor actually imparts during roasting though.
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