Obese-Wan Kenobi

You can make Philly Cheese steaks. Yum!

Well, here's a report: It turned out so well. It was a potluck party and it was the first dish that was finished in 60 minutes! I carved it up from the frig. And reheated it with fat trimmings from my rib roast and bacon. Served it with hot gravy. The crowd loved it! Thanks! Phew!...

Thanks for the suggestions! I think I will go ahead and carve it up before reheating so I doesn't spend to much time in the oven. Wish me luck. Best regards.

Hi, These holidays, we had so much food I didn't know what to do. Then the kicker, a whole turkey as a gift! I should be grateful and I am, but I don't know what to do with it. It's been in the fridge since Jan 4, it's cooked. I plan to serve it Jan 11. How do you suggest I prepare/reheat it without it being dry as paper and/or as hard as a rock? Best regards and Happy New Year!

There it is! That's what makes sense I couldn't tell where the smoke was coming from because it was all over the dish. Now I understand. Thanks very much. But that's some rare katsuo bushi. I've never encountered one with such strong smoke flavor. Best regards.

I had lunch at Michiba`s restaurant at the Ginza yesterday. Great meal from the Iron Chef! What struck me the most though was his last course in which I was asked, either rice or udon. I ordered the udon. I smelled smoke from the dish, not wood smoke but Japanese charcoal smoke. It smelled good. But I was confused. So I took a bunch of noodles and put it to my nose and smelled the vapors, smelled like the same smoke. Tasted it and it tasted like the same smoke I smelled. Tasted the soup and it tasted like the smoke. This udon was smoked! And it was so delicious! How did he do that? Regards!

Thanks! Your inputs worked I got them fluffy and stuck together like a pancake. Cheers!

What works for me is to bake the catfish quite dry, fluff it up with a fork, heat oil till shimmering and scatter the fish fluff with my hand horizontally across the pan of oil and then scatter another handful crossways across the first handful, sort of forming a large X in the pan. Then gently using a wooden spoon, 'herd' the frying pieces together into a clump in the centre of the frying oil and if you do this gently enough, and fast enough, it binds. Something about the collagen in the fish flesh coming out. ← Great! I undercook the catfish, hence it's moist. Dry, plus mash. I will try these methods and let you know. Thanks for the help!

What's your fluffing technique? My dad used to use a fork to fluff it up (you're cooking the fish first, right?). Also, my friend told me that frozen catfish won't fluff as well as fresh catfish. ←

What is technique to get the catfish flakes to fluff up and bind together? That seems to be the hardest part of this recipe. When I make it it does not bind and is not fluffy. Thanks in advance!

Vadouvan, alanamoana, petite tête de chou, Yes. That's what made sense. Use the cheese, not the rinds. But like that recipe at Epicurious of petit's, it calls for rinds. And many others. Strange why that would be published. It made me think that the rinds had some sort of concentrated flavor. Oh, well, now I know. Thanks for the feedback!

Hi, Have any here tried to make parmesan broth using the rinds off a Reggiano wheel? I've read it many times in various sources and have tried it at home. It's not very good. It tastes like chemicals and well, waxy. Maybe I'm doing something wrong? I just boil water and drop a few rinds in. Thanks!

Thanks! Mmmm... that seems difficult at home Regards!

Hi, Could anyone point me to an illustrated tutorial on removing the chine bone from a rib roast? I've searched and haven't found. Your help will be truly appreciated Thanks in advance!

Wolf ranges are very nice.

The technique I've seen is to dip your fingers in some batter and flick it onto the tempura as it is frying and floating in the oil. That way you get "strands" extending from the tempura. ← Easier way is to dip the chopsticks you are cooking with in the batter and pat it through the length of the prawn or around the vegetable for this effect. Also, so the prawn doesn't curl, after de-veining lengthwise, make horizontal cuts across the back. Then gently press down to flatten before dipping in the batter. For batter, I use cake flour mixed with cold water and an egg yolk. And for dipping sauce; instead of the traditional sauce (shoyu, mirin, sake, etc.) try it with lemon juice or yuzu juice mixed with a little salt for something different. Thanks and Regards!

Cheers Meez! :beer:

Thanks LI! Hi Othafa9, Would you share the recipe and technique? Thanks! Merry Christmas

Wonderful! Thank you

Hello, I will be a lucky recipient of 10kg. of bone marrow this Christmas I'd like to serve it on Christmas Eve but unfortunately, I have never cooked this ingredient before and I have no idea how to prepare it. Can I ask for some tips from any EGulleters out here? Thank you and Merry Christmas!

Hello, Has anyone figured out the banana donuts of Fix? It'd be great to make at home Regards!

Thank you both! I think next time I will just make my own seeds from market bought Padrones. Regards.

Episure, Thank you for the advise. I will try that next time. I can't remember the weight of the Lechal, but I would guess 3-4 kg. jrobin, It's no problem that close to the house. That is what the insulation is for. The heat stays within the confines of the pot and escapes only through the top hole. It gets hot around it, but it doesn't pass the hollow block housing. Do you notice that gas tank next to it? No problem as well. Namaste.

Hello Mr. Andres, I'm an avid gardener and eater, and I absolutely love Pimientos de Padron. I live in Southeast Asia and I have been able to grow them in my garden. I bought seeds in Madrid when I visited in 2002. They were excelent, just like at "El Abuelo." Well, I was back last 2005 and again bought seeds from the same source (a big home store), same packaging, same brand. This time though, they were all incredibly spicy! Unbelievably spicy. Inedible. About as spicy as a Habanero pepper. I know that one gets a spicy one every now and then, but all 70 plants produced spicy fruit. Why is that? How can I tell, from the packaging of the seeds, if they are the spicy variety or the normal variety? Or is it the same as ordering from a restaurant; Russian Roullette? Thank you and more power! Cheers!

Thanks Gabriel, You can do one too! It's worth the effort I love using it! It's a great family/party centerpiece. Nice topic of conversation. Fast food. It takes about one and a half hours to get to temperature though. But a whole chicken cooks in 15 mins. I've made ground beef and lamb sheesh kebab (the one you have to mold on the skewer), Tandoori chicken, Malai Chicken tikka, Tuna tandoori, Cambodian meatballs, whole garlic chicken on the spit, cochinillo on the spit, lechal on the spit. Yes, I haven't stuck my hand in there. I tried but I can't last for more than 2 seconds. My arm hairs get burnt and it's way too hot. Even taking that picture was uncomfortable. I'll look for some full length heatproof gloves -- good idea! Regards!