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  1. Shel_B

    Brûléed Mustard

    Thanks for checking. Do you know which chef made the mustard?
  2. Shel_B

    Brûléed Mustard

    I can't help you as I'm trying to find a recipe or technique for doing this. My experiments are just that, and I have not as yet reached any conclusions.
  3. Some useful and thought-provoking comments ... thanks!
  4. Shel_B

    Brûléed Mustard

    Thank you for taking the time to search. I found that information and tried to load the video on Amazon. I received a message that the video isn't available in my area. Your post led me to other ideas to explore. However, I did learn that the mustard used was a "spicy brown" variety. I've been playing with a couple of Dijons, and while my results were OK, using the spicy brown mustard is certainly worth a try. My initial experiments used Turbinado sugar, which I'll use with the spicy brown mustard, and I'll also try Demerara sugar which, it seems, is sometimes recommended for a brûlée. I also want to try toasting the sugar, something I've done with white sugar which gave good results in the simple desserts I made with it. My "experiments" consisted of mixing different percentages of sugar into the Dijon mustard..
  5. I've heard of brûléed mustard, and have searched online to learn more about it, but have come up with no recipes or techniques and very few references. Has anyone done this, or can I get a pointer to a recipe or technique? I'd like to know more about it. Thanks!
  6. I agree about the ragu. I've been playing around with some ideas and techniques over the last few months. Recently, I heard about sheets for lasagna. I'm looking into them. I believe ATK mentioned no boil noodles.
  7. Thanks. I'm familiar with Pasta Grammar and it was their recipe that motivated me in the direction of a Neapolitan lasagna. I was wondering how I'd do some test batches and your idea of making a small one sounds great. There are plenty of smaller Corningware dishes here that would lend themselves to your suggestion.
  8. Hi, guys ... I'm toying with the idea of making a Neapolitan-type lasagna for dinner with a few friends later in the year. I am saying type because it doesn't have to be completely traditional. I've never made this before and I want to allow some time to make one or two as a learning experience. What recipe ideas can you suggest? I don't necessarily need specific recipes, but one or two that have worked well might be useful. Tips, tricks, and techniques would be welcome.
  9. Shel_B

    Dinner 2024

    Fregola Pasta e Ceci with some nice Cherry Tomatoes
  10. My Dinner With Andre has always been a favorite, as has Diner (He ate the whole left side of the menu). White Palace has some memorable moments as well.
  11. Shel_B

    Lunch 2024

    Excellent, on all points!
  12. Shel_B

    Lunch 2024

    Italian-American Cowboy Beans for lunch ... a kicked-up, smokey Fagioli all’Uccelletto with pancetta affumicata and a mixture of chipotle meco and morita chilies.
  13. From a 2017 (approximately) Epicurious article: Epicurious Winning Method for Cooking Beans For the Epi Kitchen, the results were clear. Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth. To cook: Place 1 lb. dried pinto beans in a large, heavy pot. Cover with water about 2” above the top of the beans. Cover pot, bring to a boil, then remove from heat. Let rest for 1 hour. Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
  14. Thanks ... somehow I missed your post until now. I'll read the article tomorrow, before a little shopping jaunt.
  15. @weinooI took your advice and made a batch of chicken stock in the IP this morning and was very pleased with the results. Thanks for the suggestion.
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