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Everything posted by Marlene
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You smoke them a day in advance? how do you reheat for service?
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The Cooks Book and The Silver Spoon for possibly two of the best detailed technique books I've read.
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Interesting. I didn't see any reference to dry aging on Beef Connections, but I could easily have missed it. Cumbrae's ages their meat for 30 days. The prime rib I recently cooked was dry aged 7 weeks. I won't deny that Cumbrae's is expensive though, so I'll be interested in hearing about the quality of beef connections offerings.
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I was going to add my vote for Corelle too! I used it for years and it holds up great. I just got a set of Corelle Square plates that match my other white Corelle so I can mix and match it. I've have porcelain chipped within days.
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Although Molly doesn't really call for it, I always reduce the liquid in this particular recipe. You could add a tablespoon of butter and flour mixed together if you want to thicken it a bit more. I tend to serve rice with this and of course, baked beans are always a good side for pork braised or smoked! I'm also the one who uses pork stock, just because I tend to have some around usually!
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Looks interesting. The other thing you need to remember about Cumbrae's beef is that Cumbrae's dry ages their beef, which may account for some of the increase in price. I don't see that beef connections does. In any event, there isn't a drop off point close enough to me to try this for now.
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you could do them in muffin tins this way. Might be easier than making a divider and you can have individual servings too!
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3 days is an awfully long time to leave pork in a brine.
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I have This one plus I got all the various blades and attachements. The long pusher attachment is really handy for doing french fries and the rouet is great for spiral slicing. There's also an accessory pack which gives you even more blade options. I've been really really pleased with this one.
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Damned if I know. I also use Wusthof classics to cook with and I did occassionally toss them in the dishwasher. I never do that anymore, but for some reason, it never occured to me to treat the steak knives any differently than my other eating cutlery. I gave a friend a set of these steak knives a while back. I must ask her if she puts them in the dishwasher and if so, what the results have been.
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You put your regular cooking (chef's or santoku, boning, etc) knives in the dishwasher as well? ← Nope. But I do put the steak knives in and it's never been a problem.
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Darn near everything in my house goes in my dishwasher, including my seak knives. In over a year, there's been no decrease in their sharpness and I've never steeled them.
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Create your most desirable cheese plate:restaurant
Marlene replied to a topic in Food Traditions & Culture
For me, it's simply that I'm not fond of sweets I guess. I'll take a cheese course instead of dessert every time it's offered. Particularly, if I'm drinking or serving port after dinner. When I have guests, often I'll offer both a dessert and a cheese course. That's partly selfish on my part, since I'd rather have the cheese although I notice quite often, that guests will go for the cheese first. I think it's simply a matter of taste. -
My steak knives are Wusthofs. But then, I eat a lot of steak.
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Mine uses a bread machine, but it works really well. monkey bread Or there is this Yeast based recipe. or this one. Or This one Or This one
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I'm fairly partial to my Dacor duel fuel, but it is admittedly, an expensive range. For an average price range, I don't think you can go wrong with a KitchenAid. They are some of the nicest oven's/cooktops I've worked with over the last few years.
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I finally got around to making the quiche.
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I vaccum seal all my meats and I think they definately do last longer in the freezer. This enables me to buy more quantities, particularly when things are on sale. I didn't have one for the longest time, and now, I would not be without it. I have also taken to sealing my stocks in 2 cup bags and that works really well for freezing too.
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A little sour cream on top will help to cut the heat.
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I've just ordered a Miele La Perla for my new kitchen. Yes, I have a Miele now, and I'm not really happy with it. But it's about 12 years old. the new one has the upper cutlery tray, which is also split to allow you to put tall stemware in the top rack. the bottom is taller than mine and it looks like my sheet pans and stock pots will fit. The tines fold down in the new Miele, but they don't in my current one.
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We'll be in Vegas in a couple of weeks, and as always, the first reservation I make, (after hotel) is one for Delmonico's. It is always outstanding!
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Do you go to several different grocery stores? Yes, usually, I end up at Sobeys, Brunos and Whole Foods on the same day! Do you clip coupons? No. What do you usually buy at the grocery store? Mostly produce and staples. I buy meat mostly at the butcher. Do you tend to buy more meat or more produce? I buy a lot of meat but not at grocery stores, other than Whole Foods. Are you too ashamed to make purchases from the "reject bin?" I don't think I've ever bought anything from this. I do buy day old bread for breadcrumbs Do you make a list? I always make a list. It never matters. I usually forget something on it, and I end up with a bunch of stuff that was never on the list to begin with. How many refridgerators and pantries do you have for food storage? 2 Full fridges, with freezers.2 small fridges. One upright freezer and one small upright freezer that holds mostly stocks. Do you enjoy grocery shopping as much as I do? I do. In fact, I'll shop almost every day for whatever I'm making that night.
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Does it have to be an all potato dish? If not, something like a shepherd's or cottage pie would work. Could be made ahead and reheated. Or a potato puff or potatoes madelines. Both can be made ahead and baked off on site.
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I ate at Eleven Madison last Saturday night. While I don't think its of the same calibre of Alain Ducasse or Daniel, I was very favorably impressed. Granted, it was a private event and the menu was fixed for us, but the things we ate were the things that are on the menu. I actually really liked the bruleed foie gras. It wasn't overly sweet and the crunch made a really nice contrast.