Marlene
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Posts posted by Marlene
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Getting the shopping list going tonight. Anyone tweaking their menus?
Yes. Apparently we're having turkey instead of Prime Rib. another break with tradition.
Egad. And a sad one it is, too.
I know. I still have time to convince my husband though,that turkey is just wrong on Christmas for us. lol
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Getting the shopping list going tonight. Anyone tweaking their menus?
Yes. Apparently we're having turkey instead of Prime Rib. another break with tradition.
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I know Calgary is home to some pretty good beef. (My kind of place). What I need to know is, where are the really good butchers, and the really good grocery stores, (preferably in what quadrant too), and if there are good kitchen stores or gourmet food stores there?
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Ok, so the same we we do prime rib in the oven. As I learned from both of you! Direct or indirect? I was wondering about flare ups from the fat at that high temp.
Chose direct - I shall be cleaning the roasting pan until next week!
yes, that is a problem with that method. Even in the oven!
It's heavily coated in baking soda right now - did a bit of soda simmering last night. May have to dig out the can of Carbon-Off.
Barkeepers friend. if you need me to pick up some for you, I'll be in the city this afternoon and can easily do that.
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Ok, so the same we we do prime rib in the oven. As I learned from both of you! Direct or indirect? I was wondering about flare ups from the fat at that high temp.
Chose direct - I shall be cleaning the roasting pan until next week!
yes, that is a problem with that method. Even in the oven!
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Ok, so the same we we do prime rib in the oven. As I learned from both of you! Direct or indirect? I was wondering about flare ups from the fat at that high temp.
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Stunning Kerry. A little more detail on how you cooked it and how long and at what temp? Did you sear first?
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my friend is hosting a party. 2 of us are helping out. One hosting is in charge of the space. Another person is in charge of alcohol. And im in charge of food. Im going with a theme called mini this mini that. It will be a collection of small things. ie mini tacos mini burgers mini soups. if u have any other suggestions for things that i can minify id take them. thanks
mini tourtieres. Mini quiche. pizza bites, soup in shot glasses, a rich bell pepper soup would work very well. Mini popovers. I do an asian beef thing in wonton cups.
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We;ll be at the cottage over NYE and it will likely be just the two of us, so I'm thinking a fondue or raclette for us.
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But then I don' t use mine outside in cold temps either!
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Marlene, have you ever had the power cord issues I'm describing? ScoopKW is sounding pretty compelling, given what I already have....
No I haven't. I've never had a problem with this fryer and I've had it for what, 4 or 5 years now?
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I can experiment more with Thanksgiving than I can with Christmas dinner. Partly in memory of my mom and brother who wouldn't accept anything else, and partly because my husband and son demand it, we will have Prime rib, roasted potatoes, and yorkies. The veg can be played with.
Although this year, we'll be having Christmas dinner on Christmas Eve. (and thus, are new traditions born).
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Really? I still have mine and it's still going strong. I did recently buy a Krupps for the cottage, but haven't had a chance to use it yet.
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Just making Hollandaise is enough for me. Come to think of it, that's something I've only done once, and am not in a hurry to do again.
I swear by blender Hollandaise and Bearnaise. 15 seconds. It's done. Never ever ever breaks.
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Separating eggs. Peeling apples. Hate it. Rarely make apple desserts for that reason. Peeling potatoes. I use a paring knife which gives my husband and friends horrors for some reason. Which is fine. It just means I get to delegate the chore to them.
Dicing tomatoes.
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du buyer mandolines have an attachment that allow you to slice vertically creating longer thin sheets rather than round ones
And the shun mandoline lets you slice either way, long or round.
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Mine came with three, two standard and one full-extension rack. That has always seemed like one too many for me. I keep two in the oven at all times (one regular and the full-extension), moving them around as necessary. The third sits sad and alone in my pantry.
As for cleaning, I have yet to clean them (they've been in residence two years now). That doesn't mean they don't need it.
I also keep one rack in my pantry, and use one rack and the full extension glide. I clean my racks every time I clean my oven. And a little veg oil rubbed on the sides will help them glide smoothly again
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Looking forward to this one, Matt!
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Wait a minute - isn't Matt Kayahara into cocktails and molecular gastronomy? Yup -that's my final answer!
That was my first thought as well!
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I gnash my teeth with jealousy whenever I read this topic. I'm with you in spirit,Ladies.
You're always with me in spirit, Dark Lady.
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Am I reading that soup recipe correctly? Maple syrup?
As Kerry said, we thought it was a little strange. But she didn't mention being able to taste it in her soup, so I'm guessing miniscule amount.
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It was an honour and a pleasure to dine with the Ladies Who Lunch today. They rock. And I had so much fun! Plus I snagged the perfect Christmas gift for my hubby during one of our various store visits. That recipe on the wall? If you can read it, you might want to scale it down a touch. 8 lbs of tortillas? 2 gallons of veg stock? 6 gallons of chicken stock? !! But, Kerry says the soup was really good!
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It's my understanding that brines are mostly heated in order to dissolve the salt. all you have to do is make Keller's fried chicken once, to see just how much of the flavoured brine makes it into the chicken itself, and I'm not talking just the surface. You can taste the rosemary, lemon and bay in every single bite.
Marlene, I'm at work, haven't made that recipe and don't have Ad Hoc handy. Does he heat the brine?
he does, Chris and this is what it says:
Combine all ingredients in a large pot, cover and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and let cool completely, then chill before using.
So, not for very long.
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It's my understanding that brines are mostly heated in order to dissolve the salt. all you have to do is make Keller's fried chicken once, to see just how much of the flavoured brine makes it into the chicken itself, and I'm not talking just the surface. You can taste the rosemary, lemon and bay in every single bite.
Christmas 2010 Menus
in Cooking
Posted · Edited by Marlene (log)
It's my husband, which surprised me, because he is the ultimate beef carnivore. My mistake was in offering him a choice. And you can easily do creme caramel without a torch. In fact, I'm not sure I've ever used a torch for creme caramel. Make the caramel, put in the bottom of dish, let harden. Make custard, pour over top of caramel. Bake, Chill, unmold.
Lol, Dana. I could. But if I don't do Prime Rib for Christmas Day that is not Christmas Day this year, I'll do it for New Years' Day.