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agalarneau

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  1. agalarneau
    I did falafel with a 2:1 ratio of chickpeas to favas, which I peeled after they soaked. 1 t of baking powder to 3 c soaked bean mixture. The best addition was subbing cilantro leaf plus stem for the parsley and doubling the cumin (to 2T). Happy eaters.
  2. agalarneau
    Wow. Just, wow. And thank you. I have to go cook some rice and wait so I can make garlic rice ...
  3. agalarneau
    Is it important to peel the fava beans after you soak them? In the pictures above, the favas have been peeled, it seems.
  4. agalarneau

    Roasting a Chicken

    agalarneau replied to a topic in Cooking

    My kids like the skin when the chicken's roasted on our Weber. Like this: It's seasoned with a curry dry rub and perched on a beverage can. Here's how it goes: http://buffalobuffet.wordpress.com/2007/02...sitting-pretty/
  5. agalarneau
    Calabresella Importers has Greek stuff. Call them to see if they have what you want. 1386 Buffalo Road, Rochester. 585-235-7860
  6. agalarneau
    Duff's is the one. http://buffalobuffet.wordpress.com/2007/02...memory-part-ii/
  7. agalarneau
    That sounds kind of like a mini-Iron Chef round. Without the Iron Chef. You know what I mean?
  8. agalarneau
    What do you think of Nguyen's cookbook? How does it differ from other Viet cookbooks, if you have used others?
  9. agalarneau
    ChefCrash, is that pickled turnip in your picture (the pinkish stuff). Do you have a recipe for that? What makes it pink?
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