Jamon.Iberico
-
Posts
74 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Jamon.Iberico
-
-
Those stuffed morels look fantastic. Thanks for the report!
-
Maybe, but I doubt it. Lots of people don't like durian. It isn't like we're talking about a common food (ie. salt). It's hard to assume that people should generally be fond of durian. And I imagine that a large part of why people aren't generally enthusiastic about it is it's odor. It's largely cultural, too, I'm sure.
-
Stop the spoilers!
-
I'm lovin' it. I like it far better than Masterchef UK. It's like a mix of Top Chef and Masterchef UK in one. I am totally addicted.
It isn't airing in the US, no.
-
No, not Guinness! Way too assertive for mussels. Maybe if he were braising some short-ribs. I'll echo my support of Hoegaarden as a good choice.
-
Doesn't the acid in the kimchi curdle the cream? Eww. I just can't imagine how that could work, I'm sorry.
I was watching Masterchef Australia, and a contestant put sweet chili sauce with cream and the judges went apeshit. Blech!
-
Can't forget the classic 80's wonder-dish created by Pierre Troisgros:
-
"Are you eat ease with the evening thus far?"
Yep, I'm serious.
-
I can only comment based on my own personal experiences and those of my friends/colleagues.
I'm sorry that your experiences seem to differ. But I agree, the mistakes handed to you should not be happening at that level.
-
My opinion is that Scaramouche is currently the best venue in town. Considering price and quality of food being put out consistantly, I don't think anyone can touch them at the moment. Keith is kicking some ass in that kitchen.
-
Toss it in the pot with some frozen peas, chicken stock, etc. and make the best pea soup ever.
-
Don't forget Susur closing.
Toronto's dining scene is ... undergoing an overhaul. Restaurants are moving to cheaper, more rustic fare in response to the economy. The market for haute cuisine is shrinking, and the desire for cheap alternatives is exponentially growing (like everywhere else).
The positive is that we're getting places offering charcuterie tastings, braised dishes, offal dishes, ... you know, the cheaper, most delicious cuts. The settings are more casual and relaxed, with lots of sharing, laughing, and feeling at ease. I personally am happy with the change. I'd rather eat at JK Wine Bar than North44 any day.
-
I agree entirely with KeystoneNate. Considering that the Carolinas are famous for vinegar-based sauces with pork, it seems only natural to top a pulled pork sammy with a vinegar-based slaw. You don't see them seasoning/saucing their BBQ with fucking mayo, now do you? It just don't work.
-
It's one of, if not my very favourite food program!
-
Exactly. I own a chef's jacket because I've worked in professional kitchens.
I wouldn't toss on a firefighter's uniform to light a fire in my fireplace either. Both because I'd feel like a twat, and because I'd feel it was a sign of disrespect to the uniform.
-
Wearing a chef's jacket at home to me would seem... I dunno, arrogant or something. I own serveral from cooking in restaurants in the past (5+ years ago, before I began my career) as a line cook / garde manger cook, but I would never consider wearing one of them to cook behind my stove at home. I generally wear a navy blue, striped apron through, typical in Europe.
I'm sure if i were to toss on a chef's jacket, my family and friends would all throw things at me, and possibly punch me in various places.
No offence to anyone that DOES feel comfortable wearing one -- it just doesn't suit my personality.
I DO wear Crocs (also navy blue) in the kitchen at home though as a safety precaution. Boiling liquid on the feet doesn't tickle.
-
Now this is something I can watch. Thanks for the heads up!
-
Marco sure is intent on being on television. After the supreme failure of The Chopping Block, one would think he'd realize he wasn't built for television and go into hiding. Maybe even cook a dish or two, but probably just hide. That's how I'd prefer it.
-
O's near Denver, Colorado, definitely makes the cut as a must-visit. I was there last night and was very impressed:
But, "world's best"? Maybe Denver's best.
-
Thank you for the write-up. It's 7am, and I *NEED* pizza. More than that, I need THAT pizza. I'm gonna go put on my walking shoes. I've got a few thousand miles to cover.
-
Does anyone know why this show was cancelled? It seemed very quick - I set up to DVR it in the AM and it appeared in my guide, then went to watch it instead and it was gone!
I'm no expert, but I'd guess because it wasn't doing very well in the ratings. But again, I'm no expert. Or it could have been the theme music they didn't like. That might've done it.
-
Tangerine sections macerated for a couple hours in Bulleit bourbon, grade-B maple syrup, and bitters, and then carbonated overnight.
I can just imagine how that tastes and feels on my palate. What a lovely concept. I'm drooling over here! Great breakfast!
-
Gotcha! That sounds incredibly interesting... and rather necessary in today's culinary landscape. Good for you and good luck with finishing the project.
-
This was STUPENDOUS. It's probably the best version of Macaroni and Cheese I've ever had. And that is saying a lot, given my love for the dish.
Really good. Give it a whirl!
Barbeque Sauce
in Cooking
Posted
Root beer.
Coke is good too, but Root Beer adds more layers of flavour to a sauce.