DaveFaris
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Posts posted by DaveFaris
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Hm. I've had pretty good luck with Bertucci's pasta. Never tried their pizza, though.
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I would think one of the hardest things about running a restaurant is calculating the end price of a meal. It certainly must be a very arcane art.
I always figured the prices were figured on what they could get away with instead of the actual price of the ingredients. &c.
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Southern deep fried chicken on Friday night. Smothered pork chops on Sunday. Details.
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Back on topic, I just watched the episode in question, and I'm thinking that it's ok to turn the grill on with the lid closed when you did as Alton did, and turned it on within a few moments from the time when you turned the valve of the propane tank. There wouldn't be enough time in the 10 seconds between when he opened the valve and when he ignited the first coil for the gas to build up and cause an explosion.
Of course, he didn't explicitly explain that, but he did tell the viewers to read, understand and follow the manual that came with the grill, so I'd say he covered all his bases.
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There's a restaurant/bar in a strip mall in suburban Cincinnati, Ohio, named The Deaf Goat
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Glaze for Ham steak
- 1/3 c maple syrup
- 1 T ketchup
- 1 T dijon mustard
Mix and marinate the steaks with a portion of the glaze at room temp for 30 minutes, or several hours in the fridge. Broil for 3 minutes on each side. Reglaze with the remaining mixture
Keywords: Sauce
( RG446 )
- 1/3 c maple syrup
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Made some delicious southern fried chicken using a recipe from Paula's Home Cooking on Food Network.
The recipe calls for you to dip the chicken parts into a mixture of eggs, water and an alarmingly large quantity of Texas Pete's Louisiana hot sauce (1 cup), but the end result is some very, very tasty and only mildly spicy fried chicken.
And even though it's a total pain to heat up the cauldron of molten peanut oil, I'm sure I'll be making this recipe again and again.
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I know I get pretty danged annoyed when they keep bringing those carts around while I'm trying to enjoy my dimsum.
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When I moved to an apartment without one, I chose to get a rotisserie instead of a microwave. I've decided that microwave ovens are good for reheating left-overs, conveniently heating up frozen foods (like Green Giant frozen veggies, esp.), and making popcorn.
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yes. it is australian themed, but aside from that, it has nothing to do with Australia. It's as australian as olive garden is italian. In other words, not at all.
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I make a donation to a needy organization.
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I've watched a couple episodes of this ... the chicken and the pizza ones ... I thought Tyler was acting a little obsequious when he proclaimed how truly great the english woman's chicken or the italian woman's pizza was. His enthusiasm seemed contrived and phony.
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I have Jason. Yummy.
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Well, first it has to be said that putting down TVP because it doesn't compare to real beef is as mistaken as putting down skim milk because it doesn't compare to whole milk. The health and other benefits of it should outweigh it's other inadaquacies.
I have a cookbook for all things TVP, and I've tried a few recipes. I admit that I haven't found a TVP recipe that's knocked my socks off.
As a carnivore, I think the best use of TVP is when you cut meat with it. A 50/50 mix of ground beef and TVP is half as loaded with fat, cholesterol, etc. as 100% beef.
TVP comes in different forms, including granules, flakes, and chunks up to 2 inches long. Whole Foods sells it by the pound in their bulk-foods section.
If you feel like experimenting, pick up some of the chunk or flaked TVP, and soak it in a flavorsome liquid for 5 or 10 minutes. (The cookbook I have uses the following quantities quite often -- 1 c. TVP flakes, 2 T ketchup, 1 c. hot water.) Then mix in with ground beef, and maybe make meatloaf or meatballs with it.
(Oh, and that retort packaging. I've had several indian vedgetable dishes packaged that way, and I thought they tasted fine.)
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I have to say, the extremely high snob factor of eGullet is a distinct turn-off lately. Being a gourmet is one thing, but it sometimes gets a little ridiculous around here.
TVP is low-fat, high in iron, protein, and fiber, zero cholesterol, and it costs half as much as a comparable amount of ground beef, and has zero chance of bacterial infection, like e-coli, etc.. It has the same mouthfeel as ground beef, and like tofu, it takes on the flavor of whatever you cook it with. What's not to like?
Granted, I doubt the people eating it are struggling over the decision about what sort of wine to serve with it.
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I'm sure no one here would ever stoop so low as to even look at these items, let alone purchase them in the store, but if you've ever enjoyed prepared tomato sauce with meat, chef boyardee products (esp. beefaroni), canned chili, pre-made beef burritos -- most every processed food purporting to have meat -- you've enjoyed tvp.
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Before you diss frozen pizzas, try a California Pizza Kitchen BBQ Chicken pizza. Granted, you'll probably need to take out a second mortgage to pay for it (something like $6 for a 12' pie), but that just adds to the cachet.
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what's with all the negativity? Don't you know, it's all about love?
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I got to thinking some more about what I wrote earlier in this thread. And I decided I was being unfair to Alice. While, true, she's very very lucky to live in one of the richest parts of the world in terms of produce and actual wealth, that's no reason for me to be snipey and jealous. I just need to move out there... on a recent trip to California, I was treated to the Farmer's Market in Monterey, and it made anything similar I've seen here on the east coast look like a joke.
And as for rarified living, well, heck. Martha Stewart is guilty of the same thing. At least Alice isn't as over-exposed as Martha, and retains some integrity. And even if it was a PBS puff-piece and fawning over a successful hippy-chick, I got the feeling Alice is honest, deep-down.
Being jealous of her is just bad form on my part.
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Anyone out there ever use TVP?
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The butchers at Whole Foods in Arlington seem like a nice bunch, and I would bet that if it can be gotten, they'd get it for you.
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I was very inspired when I was done watching this program. But then reality settled in as I thought more about it...
Alice Waters lives in an ideal world that most of us can only dream about. She has an army of dedicated farmers who cater to her wishes ... if the raspberry picked this morning isn't on the dinner plate tonight, it will be turned into a sauce tomorrow ...
How does that help me, who can't even get to a farmer's market this early in the season, and even if I could, it'd be a once-a-week sort of deal at best. My other alternatives would be grocery store outlets -- at best, Whole Foods and at worst, Shopper's Food Warehouse. Who knows how long it took to get from the field to the market to my table?
I realize she said, again and again, that it took her 30 years to get to the heavenly perch she rests on now, but how can any of us even dream of attaining such a state of food nirvana?
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Back when I was more of a happy camper than I am today, I found a pretty great cookbook written especially for hikers, campers and canoeists. The recipes were probably too hardcore for the casual or day hiker, but since every ounce counts to a back-country hiker, dried food was always better than whole foods.
One of the staple ingredients in some of their recipes was dried ground beef. It certainly will never be confused with a good strip steak, but it's lightweight and keeps practically forever on the shelf. I ended up relying on a batch I made some time before when I was holed up in my house in the great blizzard of '96 for a week.
In these times of stockpiling emergency rations, it might not be a bad idea to revisit the recipe. Or maybe it's just an interesting experiment in food preservation.
Basic Dried Ground Beef Mix
- 1 lb lean ground beef
- 2 cloves garlic, finely minced
- ½ c finely chopped onion
- ground pepper
- 1/4 t. rosemary
- 1 ½ packets instant beef boullion
- ¼ t. worcestershire sauce
- 2 T. flour
- 1 t salt
Brown the beef with the garlic and onion. Drain as much of the fat out of the pan as possible. (Its important to remove all of the fat, as the fat will go rancid over time.) Add the rest of the ingredients and cook over medium heat.
Spread the mixture in a thin layer onto a foil lined cookie sheet and dry in a 140° oven with the door propped open until the mixture is crumbly... about 6 hours. After drying, spread mix on paper towels to wick off whatever grease may remain. Put in a tightly sealed container or zip lock, and store in a cool, dry place, preferably in the fridge.
To reconstitute, add 1¾ cups water, bring to a boil, and simmer for 5 minutes.
Dried Tomato Sauce / Tomato Leather
- ½ onion finely chopped
- 2 cloves garlic, finely minced
- 2 T olive oil
- 2 6-ounce cans of tomato past
- 1 t salt
- pinch of sugar
- 2 t chopped parsley
- black pepper to taste
- small pinch of basil
- small pinch of oregano
Saute the onion and the garlic together in the oil until they are soft and golden. Add the rest of the ingredients and cook slowly for about 10 minutes. Spray a cookie sheet with a nonstick spray, and spread the mixture out in as thin a layer as possible, using 2 pans if necessary. Dry the sauce in an oven at 140° for about 6 hours with the door propped open. Do not overdry or the reconstituted sauce will taste burned. Roll the sauce up like a fruit leather and put it into a plastic bag.
To reconstitute, add triple the amount of water to the dried sauce, bring to a boil and simmer for 5 minutes. Makes about 1 cup of sauce, enough to feed 4-6 people with pasta.
- 1 lb lean ground beef
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Spend the $3.50 for pete's sake, and let us know!
aging beef
in Kitchen Consumer
Posted
Some of the best new york strip I ever grilled was some aged beef from Whole Foods Market (which I have a sneaking suspicion is just last week's new york strips that just didn't sell).
On the other hand, I've tried dry aging some prime rib the Alton way, and I have to say, while the meat was very tender, the fat tasted gamey and unpleasant.
So, at what point does a piece of beef stop being aged, and start being rotten?