scubadoo97

I have to admit that my first attempt has been my best. The wheat and the most recent wheat/rye did not rise as well and were too dense. I didn't add any sweeteners which are common in wheat and rye breads. I will go back to using the white flour and maybe some herbs for flavor.

I found duck easy and fun to work with. I worked with one for the first time a few weeks back. I bought a whole duck and used almost all of it. I carved the breasts off and pan roasted them in the method that has been described. The carcass and neck went to the freezer for stock. All the fat and skin was removed and rendered for making confit with the legs, thighs and wings. The skin became some very good cracklin. The liver was sauted to make a wonderful chopped liver. All in all I had a lot of fun with this duck and it was a great bang for the buck when used this way.

These are times to remember ones heritage and food is a big one for helping us do that. At our hoidays we are more likely to have hummus and stuffed squash and grape leaves. Some of these dishes are labor intensive and are not made a lot during the year but others I make year round. I have to admit that I really don't know what Jewish food is. Jews have picked up the cuisine of their native countries. Sure one can categorize foods like chicken soup and kugel as Jewish foods but they really are an expression of where the majority of American Jews are from.

I do veggie omelets or frittatas but sometimes I'll eat the brussel sprouts or string beans left over from the night before. A fine breakfast indeed.

I've recently started making this bread. First one turned out great with the addition of rosemary. 2nd one had rosemary, roasted garlic and olives. The 3rd one was half whole wheat. I want to try a rye bread using this method. My first attempt looked great. Just like most of the photos posted. Round, brown and crusty with nice big holes in the crumb.

That's been my take as well.

My wife read that dried herbs like mint, rosemary, bay leaf would drive them away. Save the herbs for your cooking, it does nothing for moths except may attract them

Could be Basa or Vietnamese farmed catfish. I remember growing up in Clearwater Florida and this little place near the bridge use to serve all you can eat fish. Way back then it was grouper which was not a popular fish at the time as everyone wanted snapper.

Even plastic containers will not keep them out. Before we did our kitchen remodel we had a very bad infestation. Tried all kinds of things but never really got rid of them. When emptying the cabinets prior to demolition I found that those little buggers had gotten under the lid of some of the rubbermaid containers and there were cocoons under the rims. I find myself going back to bad habits of storing food in my pantry that is not sealed in glass jars. I hate putting everything in the freezer. Dryer sheets?

myriadin that description of the salmon pie and over cooked asparagus with margarine and potatoes au gratin sent shivers down my spine.

A quick check yielded these two definitions. Bruschetta Definition: From the Italian word 'bruscare' meaning ‘to roast over coals‘. The thin slices of bread are usually grilled, rubbed with garlic, then drizzled with olive oil and served warm. Crostini Definition: This Italian word means ‘little toasts‘. The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood.

My typical corn relish starts with fresh ears of corn, red, green and some kind of hot peppers, onions and garlic. I like to blister the ear of corn on the stove top and then blacken the peppers. Sweat an onion, then add garlic, corn kernels, diced peppers which were seeded and skinned. Extra flavor enhancers in the form of chili powder, lime juice and or cilantro can be added in addition to salt and pepper.

Ain't that the truth

I have for many years considered sushi finger food and get weird looks from others when using my fingers. They give you the warm towel before you eat to clean your hands. Right? My father in law just can't get his hands dirty when he eats. Fried or bbq chicken are eaten with a knife and fork as well as pizza. My wife is a little better but not much.

I loved Michy's. I too had the sweetbreads. Just wish there was more of them. The ceviche was good but very basic. My wife had the grouper which she loved. We both thought the bread pudding was to die for. I found the food above par and the prices reasonable

Thanks! Here is the video that I watched. I followed the verbal recipe given in the video and listed my amounts above. Here is the link to the Egullet No-knead bread thread as well. Basic recipe is 3 cups flour, 1/4 tsp instant yeast, 1 1/4 tsp salt (2tsp salt is better IMO), 1 1/2 cups water. So simple even I could do it http://forums.egullet.org/index.php?showto...5345&hl=Noknead I have made two more. One with olives, roasted garlic and rosemary and another with half Harvest King AP flour and half whole wheat flour. Both came out good but they both felt much wetter when trying to turn out and fold. I could swear the dough didn't feel any wetter than my first attempt but I will cut back and look for a somewhat drier dough on my next attempt. I have some rye flour that I would like to use on the next try.

I remember when we had reservations at Mamas in Maui and waiting for our table. Of course there was a wait even with reservations, but I stood watching one of the many bartenders mixing Mai Tais one after another. She did around a dozen in around 2 mins at $12 each. I was astounded by the math of the number of bartenders doing the same thing generating that kind of cash every 2 mins and we weren't talking quality rum. Factor in the barware if you want. Those thick glass tumblers were filled mostly with ice. I'm in the wrong business.

As a "coffeegeek" and home roaster I don't like to use creamers of any sort since it covers up a lot of the unique flavors of each origin. I usually take my coffee black but I do feel that sugar can enhance flavors in the same way salt does to food. As an example I recently roasted some Ethiopian Sidamo. I had been enjoying it straight black but after a the addition of a little sugar the berry flavors were enormously evident. It became a blueberry bomb of flavors. Edited to add, Starbucks is in the milk business more than the coffee business and it takes a lot of milk to cover up a lot of sins in espresso preparation.

From some of the post here it seems chefs don't always cook elaborate meals at home. I would keep it simple and do what you are good at. A roast chicken done well is basic and classic but really I think they would be happy someone else was doing the cooking.

poaching in fat would be more like confit

I have never poached lobster but I remember an episode of Alton Brown's on poaching that suggested the poaching temperature be at the desired end temperature of the food being poached and that you could hold it forever at that temperature without overcooking.

My prep work for dinner last night included dicing up at least a half a dozen onions. I used ChefCrash's reverse method to make all the vertical cuts. I don't think I'll go back to the old way. Way better at getting the cuts closer to the root. I'm a convert.

Now you show me the video Yes and thanks!

I tried the vertical cuts the way ChefCrash described. Worked very well. I did horizontals one one half and omitted on the second half. Not a very noticeable difference

Please elaborate.