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Doodad

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Everything posted by Doodad

  1. Brenda, are you certain you weren't born and bred in the South? That's a most beautifully tailored Southern Lady sort of comment. Knife-in-glove but kind, so kind. True, too. If she had said "bless her heart", the acme of southern woman insults, I would agree with you.
  2. Doodad

    Pequin Peppers

    I had not even thought about that. Thanks for the idea lperry!
  3. Doodad

    Pequin Peppers

    They are very fresh and surprisingly hot. I have never seen them before even in the good grocers.
  4. Doodad

    Tuna confit for me

    What temp and for how long folks? I am getting some conflicting answers. 140 for 6 hours?
  5. Doodad

    Pequin Peppers

    My friend Marina came by yesterday with pequin peppers out of her mother's garden in Mexico. Mom flew in yesterday. I have enough to make hot sauce and something else. Any ideas?
  6. I think it will be nice to have one here. I have never eaten at any of the restaurants in NYC, but have always had stellar experiences at Craftsteak in Vegas. ← Good to know thanks.
  7. As does Trois, at least they did several months ago when I ate there, among the best I've had anywhere, not just Atlanta. ← Their menu looks great. And TAP, the gastropub is right across the street! Sounds like a plan formulating around early dinner type of thing.
  8. Doodad

    Hot weather cooking

    Exactly. Outdoor grill with beer in hand. All the food on the grill, AC inside. 100 here in Atlanta too.
  9. True, that smart comment and the right guard bit were way out of line and should have been edited out. Was that really Madonna's brother or did I miss the joke?
  10. Doodad

    Tuna confit for me

    I can see where a jar makes some sense except getting it out. The pan I have is a small sauce pan with fluted sides so that I hope to use no more than a cup of oil. Definitely less than two. I just want a small app for Sunday dinner. I plan to cook Friday night. As far warming, should I remove from confit and just room temp or heat the whole pan again?
  11. Doodad

    Tuna confit for me

    Thanks everyone. I think I have a good pan and do plan on stovetop so I can watch and (hopefully) not ruin a good piece of fish. Any serving suggestions? This will be a small piece used as a second course after onion soup. I was thinking small pieces with tomato and cucumber.
  12. What do you all think of Craft coming to Buckhead? Anyone eat at the similar marketed restaurants in the chain ie not NY? Other subject: Where can we get well prepared foie in town that is not a terrine? New here and hope to learn tons from all of you.
  13. First post all, and glad to be here! I want to make tuna confit this weekend. I have never confited anything. I understand the process, but does anybody have tips and tricks? Especially in cooking afterward to get it warm again. Thanks in advance and nice to stop lurking.
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