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  1. Parmhero

    Dinner! 2011

    Mr. Mo's Mighty Mind Blow Gyro
  2. Parmhero

    Eggs Enough and Time

    Soft Boiled Eggs
  3. Parmhero

    Dinner! 2011

    ...and Dessert, Vanilla Gelato with Peaches, Cherries, Blueberries
  4. Parmhero

    Dinner! 2011

    Mega Pizza Burger, The Perfect TV Dinner
  5. Scrambled Eggs with Cheddar, Onions, Fried Salami, Rye Toast
  6. Parmhero

    Dinner! 2011

    Mega Bacon Burger, Deluxe
  7. Percy, Truffled Lobster Soft Scrambled Eggs, mmm… very posh … Re: Soft Boiled Egg Cooking Technique My soft boiled egg technique is simple, and uses no special equipment. Put eggs into a small pot, cover with cold water, and bring to a boil. After boiling begins, wait about 30 seconds to one minute (depending on the size of the egg) and remove the eggs with a slotted spoon. I run the eggs under cold water briefly, which stops the cooking process and allows you to handle them easier. You could also use a mitten, pot holder, etc. The removal of the egg from the shell requires some finesse. Gently tap the egg all around near the small end and carefully remove the top. Into the lower portion that contains the yolk, slip a teaspoon between the egg and the shell and swirl the spoon around the inner rim of the shell, separating the egg from the shell, then dislodge the egg and gently slide it into a bowl with one motion. Voila! With experience, you learn to gauge when the eggs are cooked just right, and you can either leave them in the boiling water until perfectly cooked, or remove them from the pot and, rather than running them under cold water, let them sit on the counter for a bit to harden further before opening and removing.
  8. Parmhero

    Dinner! 2011

    Mega Burger Evolution For Kim Shook.... "Parmhero – how did you cook your megaburgers? I love that crunchy crustiness that seems to go all around the burger!"--Kim Shook A: Flame broiled over charcoal (Weber kettle) Shelby: O yeah! rarerollingobject: You betcha!
  9. Parmhero

    Dinner! 2011

    Mega Burger
  10. There are a number of Italian pastry and coffee shops in the North Beach section of San Francisco that have good cannolis, etc. It's not exotic fare...although you might see some interesting riccota cakes or other concoctions... I love this part of town and these cafes pastry shops...always go there... If you've never been to Cafe Sport, it's a cool restaurant in North Beach...big plattters of pasta, eggplant, prawns, with lots of garlic, olive oil, melted cheese, pesto...
  11. Tartine Bakery in the Mission District....Elizabeth Pruitt owner
  12. Parmhero

    Dinner! 2008

    I’m sorry….what made me chuckle was not due to any mistake on your part….your work is admirable… my comment was a personal reflection… a high-brow, low-brow juxtaposition…. how the fanciness of the components and the preciousness inherent in the descriptive phrasing appears, by contrast, to a down-home sensibility…for example, a hillbilly of simple means and tastes in the U.S. would call it highfalutin-ness… …nothing you did wrong… I guess it’s a commentary on the heightened direction food and food description has taken...menus and food descriptions often make me laugh…even when I admire and enjoy the food… I think your dessert is beautiful and the craftsmanship excellent…thanks for the details on the white chocolate element….
  13. Parmhero

    Dinner! 2008

    That’s a gorgeous ensemble, legourmet…elegant and tastefully conceived and executed… very fine details and flourishes…the piping of the mashed potatoes…the black and white dessert motif…..a nice progression…and all four dishes are attractive and tasty looking …I must say though, I had to chuckle at the phrase “Gianduja-creme on coconut cookie with ivoire-praline icecreme and mango-maracuja foam”.…also, the protrusion on the coconut cookie…which seems to suggest a stalagmite or cactus….what is that made of?
  14. Nice...special birthday touch....kicked up a notch....happy birthday, sickchangeup...