kristin_71
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Posts posted by kristin_71
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I made a fantastic recipe out of the October Food and Wine yesterday that involved making a broth of sorts out of fresh grated horseradish root. After peeling and grating the root, I took my colander, lined it with a coffee filter, put the grated horseradish in and poured the hot water over it. Anyways the dish came out really well (there was poached fish and some veggies mixed with dijon mustard.) but I have the grated horseradish leftover and I do not want to throw it out. So does anyone have a recipe for horseradish. I tried looking on the jar of some pure horseradish that we have around here but it wasn't that helpful because it mentioned something about an articfical flavoring or something ( can't remember right at the moment.)
BTW, note to anyone ever using horseradish, becareful when grating it. It is like a strong onion. Your eyes will water and your sinuses will become alot clearer!
Thanks in advance!
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I am planning on braising a lamb shoulder this week in a shiraz and keeping my fingers crossed that there will be some leftovers. On some bread with red onion maybe.......
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Made a bacon, egg, tomato, onion and letuce sandwich last night for dinner. Fried up the egg in plenty of butter and made sure the bacon was nice and chewy. Damn good eattin'.
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I tend to be a bit freakish and enjoy good jazz, especially when I am cooking. Chris Botti is a favorite. I have a couple of his albums on my ipod to listen to whenever but they are nice for cooking and dinner. He plays trumpet ala Wynton Marsalis but it is different. Very sexy and very nice when entertaining.
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As I said in the other thread, another case of too much government interference. Not everyone has obesity issues, but this is, potentially going to be shoved down everyone's throat because of one particular segment of the population. Obviously there are those who think that because a few cannot control their eatting habits, well all of us must not be able too.
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If they are the premier supplier for many items french, european, hard-to-get and all parts duck as you say above, they will perhaps not go out of business, no?They just need to charge a bit more for the other duck parts, to make up the lost foie revenue. Any idea what % of the company's profit is due to foie sales, vs all the other products together?
The California law, which also bans production and sale, includes every part of any bird raised for foie gras. I assume it's the model for the NJ law (as it has served as a model for the other bills that have popped up around the country--Washington's another example). Legs, breasts, beaks, whatever. I don't know how much of Ariane's inventory comes from foie gras products other than the livers.
How can they ban duck! It is a staple in French Cuisine! Love to see the Health Department in California( or hell even in NY) try to fine someone like Thomas Keller for using duck on his menu. Good freaking luck!
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Freakin Food Nazi's strike again!
Tony,
what are some of your chef friend's saying? I imagine at this point it is wait and see but will we see acts of defiance over this if it happens like in Chicago?
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I believe he has a culinary degree although from where escapes me at the moment. I had the exact same thought though, about selling out. I turned to my dad and said 'well I guess this is the ultimate in branding isn't it?' I was begining to like his shows a bit too. Hope to God he doesn't go and become extremely overexposed like Rachel Ray.
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Has everyone now seen Tyler Florence's comercials for Applebees?
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It is all rather subjective isn't it? Certain restaurants are going to make it because they are considered old standbys which are loved by the dining public, like Le Bernardin. Alinea has done nothing but get rave reviews since it opened, so it is no surprise that it is on there, but to enter the list at #1 is really something.
Personally I would not ever eat in a Wolfgang Puck restaurant again. Ate in a California Pizza Kitchen when it first came was in Columbus and it did nothing for me.
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Anything cooked by that asshole Bobby Flay.
ouch! Have to agree though (about the food) his food does not do a whole lot for me either. Doesn't seem to interesting.
liver and onions.
cream herring this is a cultural thing we have in my family only at Christmas, still I cannot eat it. Smells awful.The texture is difficult to get past.
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What were the recipes like? I haven't seen her new book so I have nothing to base an opinion on, just the article.
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So I can pull the bulb now? I just planted it this year. Anyone know if I can freeze the leaves to use during the winter? I think I will pull the stalks out and use them for stock. That is a great idea! I appreciate all your ideas. This was my first year with fennel and I just love it.
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What was the point? Is she trying to be funny? Cause she ain't. Why did the Times even waste any space with this drivel?
Although I don't think this was anywhere near her best writing (the Vogue article was a lot better and brought tears to my eyes) - I think she makes some good points. I am sick of restaurants that are more interested in trying to sell me fancy marked up too many times bottles of water (thanks but no thanks) instead of decent martinis - and the only reason I drink martinis is because it's almost impossible to find a restaurant - even a fancy one - that sells tonic in bottles for a gin and tonic instead of that stuff that comes out flat from a gun. Or heck - how about those fancy restaurants with the fancy water that don't even bother to get a liquor license?
Robyn
I just read an article in Food Arts maybe a month or so ago about Per Se's barman and how there are very few mixed drinks offered there for two reasons. 1. the bar is small and 2. It just doesn't go with what Per Se is trying to accomplish. I don't know that this is quite the norm but it could be a new trend.
Yea the wine lists are jacked up quite a bit from what they would normally cost you, but then again many of the wine lists in really good restaurants are not readily available through normal channels. To get these wines you have to get directly through the vineyards, and have them shipped to you etc, etc. hence the mark up.
As for restaurants without liquor licenses, that just seems to be a death sentence to me.
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I have two beautiful fennel plants in my garden and they are now huge. The plants have started to flower, and I figure the seeds will not be too far behind. I know to cut the flowers/seeds and put them into a bag to save the seeds. I need to know what to do with the leafy green though. Can it be cut and dried? Do I pull the bulb out now ( fennel is a biannual after all, so do I pull it now or wait until next year?) I don't want to let any of this beautiful plant go to waste and I just love the taste of it in food. Any suggestions would be greatly appreciated.
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What was the point? Is she trying to be funny? Cause she ain't. Why did the Times even waste any space with this drivel?
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Shiner Bock
Stella Artois
Newcastle Brown
Amstel
Molson
Labatt
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If you live in the South, ( I do not but have tried what they call a blonde ale) Shiner Bock makes various beers for the seasons. Lighter summer lager types for the summer and of course ales for the fall and winter. If you can find them do try them.
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My parents came back from Bryce and Zion only a few weeks ago. Did you try Polygmy (sp?) Porter?(its a beer btw) My dad did not bring any of it back but he did bring the carton it came in. You have to have a sense of humor about it I suppose ( many in Utah apparently did not when it came out.) Anyways, I hear it is really good.
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Not sure I want to keep the silver because of who bought it for us ( the mother in law) but for now why not.
If you like it, in my opinion you should keep it. After all, the silver doesn't know who bought it.
But should it continue to bring back unpleasant memories, I suggest you find another pattern you do like, and then go to Replacements.com, and sell the MIL silver, and buy the new pattern. In essence, you'd be 'trading.'
Now that is an interesting concept. hmmmm. Thanks for that bit of info. I had no idea.
My mom has offered to buy it from me if I want to get rid of it. I know what it cost and it is not cheap. I mean it is real sterling, kind of heavy, and beautiful. Since I have absolutely NO plans to get married again, I may keep all my stuff, at least for now cause once I am out of my parents house ( by middle to late next year I hope when school is finally done.) I will be on my own again, and it will no doubt be nice to have. But I may feel the need to get rid of it, so thanks for the info. I am still on the fence on this issue.
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Yea I have to agree about The Sopranos. They are like many ethnic families, their lives are centered around the food. That is something that is nice to see. Nobody mentioned Spanglish.
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Note to self: Go to market buy Olives, labne, and figs for breakfast. God I am hungry for it NOW at 6.30 in the evening!
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The waffle iron I got as a wedding present 10 years ago. Got rid of the husband, now i just need to get rid of the waffle iron too.
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Found out that if I type the notes and email them I get a $50 gift certificate for each class.
I already picked up Bouchon Cookbook which is just gorgeous. So once I have picked up French Laundry Cookbook which will be next week, I need suggestions as to what else I should get? I am not a professional, my skills are decent.(Jacques Pepin's book on technique has been suggested to me and I will pick it up, maybe this weekend.) Any suggestions would be appreciated.
Horseradish
in Cooking
Posted
Actually none of the flavor was lost. I tasted it and it was still really strong. Never thought about turning on the blower that is on our stove and cracking open some windows. This was my first time using fresh horseradish and I loved it! Next time I will remember some goggles or something.
I love the idea of making my own worcestershire sauce! What a great idea! All the ideas are great, now just gotta figure out which to do! Thanks so much! 