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steverino

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Everything posted by steverino

  1. 22. Man, I'd better get with the program.
  2. recipes.alastra.com some good ethnic recipes, as well as "standard fare"
  3. My wife and I watched it last night, and enjoyed the hell out of it. I thought the characters were very colorfully written, and it was well shot. Thanks for the tip! Steve
  4. Dave - guessing: ROTFL - Rolling On The Floor Laughing? ROTFPWMP - Rolling On The Floor Practically Wetting My Pants?!?!?!?! Margaret? Maggie? Help?
  5. A combination of sweet butter and plain olive oil. I recently purchased the "imported pure olive oil" from TJ's and am quite happy with it.
  6. Rochelle- Just wanted to let you that I have thoroughly enjoyed all of your posts since day 1. Thank you for the time and commitment you've put into this. It's been interesting, insightful, and a very good view of the rigors and pressure of culinary education. I wish you the very best in your future endeavors, and sincerely hope you will continue to post during your externship, time permitting, of course. Steve
  7. steverino

    Chicken Soups

    6 Pack T Go - here's a quick recipe for avgolemeno - 6 cups chicken broth 1 1/2 cups white rice 1 egg 3 egg yolks juice of 2 lemons 1.heat broth, add rice and simmer for about 20 minutes, until rice is tender 2.combine egg and yolks in medium sized bowl, beat in lemon juice slowly 3.temper eggs by very slowly beating in 1 cup or so of stock 4.slowly beat tempered egg mixture back into pot 5. salt and pepper to taste, serve promptly. "Possible difficulty" elimination: add enough stock SLOWLY to egg/lemon to get close to stock temperature. DO NOT bring soup to boil, or you'll have scrambled eggs in your soup. I've made this soup with homemade stock, as well as canned broth (low sodium). I've also used bottled lemon juice (gasp!) in a pinch. While the results are better with homemade, you can pull this soup together in 30 -45 minutes with canned broth, and it still is quite delicious. As a matter of fact, I told my family I was making this this coming Monday (with stock I'll make on Sunday), and my 16 year-old informed his younger sister and brother that he would be "eating all of it, you better figure out what you'll be eating." Ahh, 16 year-old boys, they run the world. And eat enough that you'd think they could eat it, too.
  8. Although I own no other French method books, I can't imagine another having the depth and scope of "Complete Techniques". I am open to suggestions, however. For now, though, I'm with Jin.
  9. steverino

    Boiled Beef

    Well, I'll bump this topic back up . . . Yesterday, after reading this thread, I became intrigued. As luck would have it, I had a 12oz. strip steak, closely trimmed, about an inch thick, sitting in my fridge waiting to be cooked. So, I figured, BOIL THAT BABY! Simply enough, I seasoned it with kosher salt and cracked pepper. Keep it simple for my "first time". Brought water to a boil, and placed the steak in a resealable, zipper-type heavy-duty plastic envelope. I skewered the bag at the height which would immerse the meat, without allowing it to touch the bottom of the pot. I lowered it into the boiling water, and let the skewer rest on top of the pot. I figured I would let it go 1 minute per oz. About 8 minutes in, I pulled it up and gave it a pinch. It felt about "rare", and I decided to cut the time back to 10 minutes. I pulled it out and cut in in half, to check the "temp". It was about medium rare. (A little overdone for me). I cut a thin slice, and tasted it. It was delicious! Very "beefy", tender, and surprisingly juicy! I typically like a dark, caramelized crust, so it was a bit foreign to have this plain gray exterior. I think the concept of searing after boiling has much merit, as does the addition of wet / dry seasoning before. All in all, a very fruitful endeavor! I will continue to experiment, and report the results. I also chopped up one of the last Brandywine tomatoes of the season as a side. Boilingly yours, Steve
  10. Jin - Agreed - A TRUE legend, an empire, a benchmark. It appears it was from the release of her and St. Pepin's book. (About a year ago?) Must get the book. As always, Julia was, well, Julia. Great! Steve
  11. Don't know if it's a rerun, but it looks current. . .
  12. Homemade roasted salsa. Pesto. Pretty much any "one pot wonder" - soups, cassoulets, chili, tomato sauce, stir fries, etc. My mom used to say this "lets the flavors marry".
  13. Thanks, all - Well, here's what happened- I cracked an egg, added about 1tsp of soy sauce to it. Ground some bread into breadcrumbs, and added sesame and kosher salt. Dredged the green tomatoes in the egg, then crumb combo, and sauteed them in canola oil, until lightly browned. I figured the sesame seeds would kind of "toast" themselves in the process. I literally had the tomatoes sliced and ready to go when I posted that question, and impatience won out, so, no "Gomasio". Anyway, they were "interesting". I think I probably should have used more oil, as the tomatoes were quite hard when browned. I will definately continue to experiment, as my garden is still full of the little green buggers. So, in frustration, I sliced up some "garden fresh" red romas (last of the season) used the same ingredients, and sauteed them in butter. These guys were phenomenal! Would have been great accompanied by a lightly dressed baby green salad, and a 2" thick slab of sirloin!!! PS - "Gomasio" is now written on the inside of the door of my spice cabinet. Thanks - Steve
  14. I can't remember the name of this, or the proportions, but I've got a hare-brained scheme involving this,other magickal ingredients, soy sauce, and green tomatoes . . . HELP! Thanks.
  15. I searched "fried green tomatoes" and "green tomatoes", and didn't come up with a whole lot . . . Well, I've got a nice little herd of green tomatoes on my counter(With more coming). I'm looking for ideas, and i know I've come to the right place ! Thanks, Steve
  16. Great post, Rochelle. (As always) It must have felt great to "pass on" some of your knowledge!
  17. Fat Guy - yes, I am a furniture designer / maker, with more emphasis of late on the design aspect. Woodworking is a labor of love, and like so many others, (cooking included) a difficult way to make a good living. Not to mention the harsh reality of a 100 degree shop, a sweaty body, and insane amounts of sawdust and shavings.
  18. Thanks, everyone! nightscotsman - thanks for the links - vinegar proves itself to be an amazing thing once again! "Not just fer cookin', but cleenin' too!" Steve
  19. Being a furniture maker, I have made several beautiful cutting boards - hard maple, but my question is, how do you E-Gullet people take care of them, keep them "sanitary" etc. I see many chefs on TV using them to prep chicken, beef, etc. What is your clean - up? Bleach? I currently use them primarily for veggies, and use "plastic" for meats- any suggestions? Thanx, Steve
  20. steverino

    Stock for soups

    Why in hell didn't my underline work?? Oh well, I'm a greenhorn, I'll figger it out.
  21. steverino

    Stock for soups

    Lookin' good FG !! In James Beard's American Cookery he speaks of a double chicken broth which involves adding a fresh bird to a "well made, strained chicken broth" Boil, simmer and strain. I've personally never done this, but it sounds delicious... His basic recipe for chicken broth includes necks, backs, gizzards, onion stuck with 2 cloves, etc. I've done this. It is wonderful. I don't want to open any copyright issues, so I'll leave it at that. Stock / Broth RULES!!!!!
  22. peanut butter and banana or apple sandwiches on whole wheat thermos of homemade soup with crusty french bread good cheese and good crackers, fresh fruit julienned turkey and swiss on lettuce (or other meats and cheeses, chopped egg, etc.), with dressing in small tupperware - my youngest enjoys salads for lunch - tricky part is keeping things from getting soggy. I separate as much as possible as he enjoys "building" it his way. Of course, with an eleven year old, that could change next week...
  23. steverino

    Hamburgers

    The intellectual and philosophical sparring on this website continues to blow my mind . . .
  24. Old timer in neighborhood makes amazing kielbasa. Mom is frying said kielbasa in pan. Steve walks in, immediately intoxicated by smell, and proceeds to remove end piece from pan with fork. I joyfully bit into it, and it sent a 4000 degree stream of juice directly into my right nostril, whereupon it then ran down down my upper lip area, continuing its flaming descent. Of course, i had kielbasa for dinner. I looked funny for 2 days. (Most would say I always did...)
  25. Rochelle - I'm new as a member, but not new as a faithful reader of your diary. As always, a great glimpse into your education. Thanks!
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