scubadoo97

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.

never tried them but you always run the risk of burning food on the grill when sugar is involved unless it's over indirect heat.

I add it to my lahama jeen (sp ?) for a little tartness

I do this too and use to do this most of the time before I got my EdgePro. Now with super sharp edges it's easy to make the horizontals with the onion flat on the board. One pass and it's to the root.

I have been doing both the horizontal cut usually three followed by the vertical. I lay my hand on top of the onion half as chezcherie demonstrated and have not had any close calls. The only thing I do differently is to cut stem and a little root end off since I don't like the little root hairs getting into my dice and peel the onion before cutting in half so it all comes off in one montion which does save some time.

Kind of a horse or cart question. I often wonder if it's the restaurants or the patrons that seems to not only accept this pedestrian crap but flock to it. Who's to blame

The same string problem seen on bags of Jasmine rice

Precisely, steaks are rarely one muscle and dissecting out one muscle would result in a lean long steak which is fine for a flank or tenderloin but no so with other muscles. The flank must be cut thin across the grain because it is not tender but the tenderloin can be cut into 1-2 inch steaks that are tender enough to be enjoyed. I don't think I would enjoy a tenderloin as much if sliced into very thin strips. You would lose that certain mouth feel of the larger piece of meat.

Same here. All the big box grocers don't use them. Items are scanned. I do take price labels off my wine but have held on to a few receipts just so I could remember what I paid for some bottles to see if it was worth the price paid.

I recently saw an article that listed the calories at chain restaurants like Fridays, Outback and many others and chain fast food like McDonalds and Wendys. The fast food calories looked very small but so were the portions by comparison. I too was surprised that the upscale restaurant meal wasn't higher in calories. Now would I rather eat torchon of foie gras or 2/3 of a Big Mac. mmmm? I know that when I go out for dinner at a restaurant that I can expect higher calories and fat. Ever take home part of your meal and look at it the next day. Yuck! No surprise there. I don't think restaurants should have to post their dietary values. Unlike a chain restaurant the menu of a restaurant may change often which would make it difficult to maintain this information accurately. What the public needs to be watchful of is restaurants and chains that advertise something as healthy or diet that isn't. When a salad which is advertised as healthy but contains more fat and calories than a double burger is where this information is helpful. Also fast food is eaten more often. Some people may eat 2 meals a day at a fast food joint.

When in Coral Gables a couple of months ago I found myself in a little Spanish Tapas, Deli restaurant called Xixon before noon and was eating stuffed baby squid in blank ink for breakfast and sopping the juice up with a nice crusty baguette.