Ashen

Steve.. I follow this thread for the same reason. The mix of different meals is very inspiring,and very in keeping with the idea in the original post that started the thread way back when. ( well before my time here but I have gone back and flipped though most of the entire DInner thread/s at one point or other) At the end of the day my personal taste is what it is and I gravitate to less invovled , well prepared dishes. I am often in wonder at the plating of some of the more artistic efforts on the thread, but it is almost always the simpler dishes that make me want to eat them. I think it is important to express that view once in awhile on the thread , in case there are people who are too intimitaded to post pictures of their food here because they feel they can't compete with the more artistic presentations. Knowing that at least one person is actually more interested in that sort of thing might inspire them.

the last I had hear on the subject. Kobe trademark is not legally recognized in the USA. Similar to how protected origin status for many foods is not honoured in North america. many California wineries claim to produce champagne or kraft uses the word Parmesan on their green cans of sawdust , or how just about every cheesemaker in NA has a line of feta .

A copy cat style KFC recipe that My wife and I only have once or twice a year. It is actually much better than anything that I have ever gotten from a bucket from the Colonel. The salt and msg load is pretty staggering on top of the fried aspect , so we limit it to a rare treat

happy aniversary Ann My wife and I have a while to go to reach that mark but I have no doubt it will come .. great looking plate btw .. Of course I always tend to drool over the photos you post .. lol.. All the extremely artfully composed plates that are on here are very interesting and beautiful in there own way but generally it is the simple beauty of meals like this that make me hungry. For example, the greek plate you posted a few weeks back made me want to lick my computer monitor. lol

My wife and I went out for our anniversary to the charcoal steak house in Kitchener , Ont. my wife had the conestogo smoked side ribs , seasonal veg, sweet potato fries..also comes with an apple marmalade that I would love to be able to duplicate . I ususally get it with the grilled pigtail app . melonberry martini dessert creme brulee i had the 40 day dry aged ribeye and baked potato with seasonal veg . glass of chianti then switched to a beaujolais dessert , flourless chocolate cake with sorbet and an espresso.

Nickel Brook Saison.. I picked up a growler from the brewery in burlington on the weekend. Very nice brew, warm fermented , naturally carbonated, decent level of hops that have a pronounced citrus note. Good belgian style summer beer

a few finds last week. picked these up at a thrift shop ceramic ginger grater .75 ¢ Grapefruit knife .10 ¢ My wife picked this up on a local online auction site Wireless BBQ thermo Oregon Scientific $5 still in the package.

Paulaner Hefe-Weizen Good summer brew.

If I really am jonesing for a great cup I hit the local roastery about 1/2 km away from my house . They roast everyday and pull great shots on an elektra At home I have a french press and a regular keurig that has been convenient and consistent for a quick cup on the way out the door . I had been using the attachement cup that let me use grounds from the local roastery, because I hadn't found a regular K-cup that I liked. I have now found a product from President's Choice, a pod [ not plastic cup but a soft filter bottom } PC West Coast Dark that fits regular keurig machines and tastes stronger and fresher than any k-cup I have tried. The pods come in a mylar bag with the standard CO2 offgassing valve because they are filter bottomed. As far as maintenance goes, I havn't had many issues. it pays to run descaling cycles with vinegar every month or two otherwise it might start to run a bit funky even before it automatically asks to be descaled.

I was clicking thru pages on tastespotting and the image of Buttermilk Biscuits in a cast iron pan jumped out at me, and I knew immediately it had to be from your blog page

AnnT -- thanks for the kind words.. the bread and yorkshires in you last couple posts look crazy good btw. The boning out technique was a bit of a revelation. It was eyeopening to find out I have been snapping the chicken thigh joint the wrong way for years. JP's tip pops it so easily and cleanly and only a small swipe of the knife to free the tendons.

After watching a video of Jacque pepin deboning a chicken about 5 times recently , having posted a link to it on this thread British Chefs Online cooking course & recipes . I really wanted to try out the technique . That left me with the problem of what to do with a boned out whole chicken. so I stuffed it with mushroom, bacon, swiss cheese, cubed bread and herbs. tied it up more a less to look like a regular chicken.. ( i really need to buy a trussing needle) .. It took about an hour and a half cooked indirect on a med hot weber charcoal kettle. accompanied by sweet corn on the cob.

And fancy Dijon ketchups? If I had a million dollars maybe.

panfried pork sirloin chop with onions , rice and green peas, tomato ,shallot,parsley salad. dessert... cinnamon rolls my wife baked this morn

On Canada.- if you aren't allowing desserts items like buttertarts, beavertails, Nanaimo bars then Kraft Dinnner has to be a serious contender.. With hotdogs for the gourmand palate as far as the consensus thing goes, I don't think it has to be unanimous as long as the recipe is considered representative of a country by a large number , inside or out . I am assuming this is just an enterainment app not a definitive reference app.

I think it is an interesting idea. when you say one for every country, what is your criterion to be included on your list. Are you using only United Nations voting members or are you including other sovereign states like vatican city ? There is also dependant territories to think about.. Puerto rico for instance has a distictive culture and cuisine but is an unincorporated territory of the USA , I am not even sure how to classify Palestine.

here are some basic grips for a boning knife depending on what you are using it for. if you count butcher grip and chef grip as the same thing. This is the basic grip that is most often recommended for high resistance cutting. So no,you would not use the finger on the back of the spine for things like cutting a carrot or potato. whether you use a butcher or chefs grip is strictly preference driven , for comfort and max stability in the individuals hand The grip with the blade facing down. last three fingers wrapped around handle, thumb on opposite side and finger on spine and is used for point control. It allows better control when using the point and first 2 or 3 cm to follow a seam in the meat or around a joint. Switching to a chef grip for cuts with more resistance. Another grip for a boning knife is to have the blade horizontal with the blade facing to the right ( for right handed users ) four fingers wrapped around the handle, the thumb with the tip from the first joint extended behind the spine. This is mostly used for skinning things. slide the blade between the flesh and skin, with your left hand pulling the skin towards you and your right hand gently moving the blade back and forth . the blade horizontal but the blade facing to the left( for right handed users) four fingers wrapped around the handle and the tip of thumb on the top flat side of blade. This isn't used often but it is a more solid grip for a plunge then rotational cut around a large bone for example. these grips are used as needed so you may be switching between them at any point while boning. Here is a video of Jacque pepin deboning a chicken where he uses the normal grip for higher resistance cuts and the finger on spine grip for point control as needed.. He is regarded by a large number of chefs to be a master of technique. http://www.travelchannel.com/video/the-art-of-deboning-a-chicken-11726

I would point out that there are at least three distinct grips for a boning knife depending on the application. While it might not be the acceptable grip for a chef knife the grip she is using on the boning knife is actually textbook for what she is using it for.

grilled lamb burger with a feta garlic spread and fresh tomato relish. homemade ceasar salad This is a catchup from last weeked. Spatchcocked chicken grilled on the Weber i I had cut through the center before remembering to take a picture so I pushed the two halfs together

the statement is basially how much of each is needed to get the same amount of a certain nutrient. 3 oz of beef gives the same amount of zinc as 40.5 oz of salmon. I personally think it is a silly way to break these things down.

I agree with Tri2cook.. I am ambivalent about any one person liking or not liking it.. I am more interested in what could be going on that sparks the same reaction to a such a diverse number of dishes. Does aggresively spiced food in general turn these people off? Would a spicy fennel sausage inspire the same reaction?

the blanket statement against all curriy dishes interests me too. the differences between a keralan fish curry , ethiopian wat or eritrean tsebhi, a jamacianchicken curry roti, or a british style chicken tikka masala are pretty vast , not to mention that there are also dry style curries with little to no sauce and all levels of heat from spice . some of these dishes with maybe the exception of onions have no ingredients in common. Could it be that the spicing in most curries tends to overpower the other ingredients? Not so much a dislike of a certain flavour but a dislike of a style of food [complex highly flavoured spice laid over base ingredients]. For those that are willing to keep experimenting on finding one you might like I would highly suggest making this Jenni's Rajma. http://forums.egullet.org/topic/140303-masala-masala-masala/#entry1836798

I embrace most food related things from my Italian heritage but I just can't do chickenheads and feet or tripe . My father and uncles would gather at one of their houses and have a feed heads and feet or tripe together occasionally when they were alive because no one else in their respective families would touch it.

What are chuck ribs? Chuck ribs are short ribs from the chuck primal.. specifically rib bones 1-5 although this rack only had four bones. It makes me wonder if the butcher sneaks bone 5 into a prime rib roast to get a bit more money for it.

that looks awesome.. is it just the point? I have to agree with you about foil. It can be a time saver but if I have the time I would rather just let it go without because it really does a bad number on the bark. . Middle ground is to foil early then finish without for the last hour or so.. Even then the bark just doesn't develop quite the same.