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lochaven

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About lochaven

  • Birthday 12/26/1956

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  1. Chili

    Goodness, haven't been in here in awhile and first thing I see is chili. Here's my recipe. This recipe is easy to multiply where I’ve made it for 50 servings. First time I followed the recipe exactly and it was a winner. You may want to do the same. Serves 6-8 1 tbsp. vegetable oil 2 lb. chili meat 4 cloves fresh garlic (peeled and chopped finely) 1 medium onion (chopped, medium) 1-15 oz. can Tomato Sauce 1 quart chicken broth ½ tsp. Salt 5 tbsp. vegetable oil 4 tbsp. flour 4 tbsp. chili powder
½ tsp. Ground cumin ½ tsp black pepper Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. Simmer one hour. Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat. Fry the flour, pepper, cumin, and chili powder for 5 minutes, then add this roux to the meat. Be careful not to burn the flour. Simmer over low heat for ½ hour. Serve in bowls with hot corn tortillas or saltines. I like it with Saltines.
  2. Friday night lights back home and Fritos pie sold during the game. Thanks for the info.
  3. Foie Gras: Recipes

    After a long whole-house renovation finally having a home gathering on Saturday for 40 fully catered. I am, however, making some canapés with the foie gras shown below of which I have two (will have to read up on how to freeze some of it for later). I've made the brioche which I will toast, cut in 4 triangles, and place a half moon of the Foie on each one. Then I wondered I needed to top these as I feel the creaminess and richness would require something. Some of the suggestions were small chop of green apple tossed in lemon juice with a little balsamic reduction. Another one was caramelized onions. And, yet another, was some small chop of macadamia. I'd like to keep it simple. After starting to worry about this I remembered egullet. The perfect place for such a question -- the ultimate "I could'av had a V-8 moment." Please, any suggestions would be appreciated.
  4. Also, someone asked about the cost. Well, let me put it this way. As this is probably our last house, we splurged to the tune of $9k. But hey, no kids and can't take it with you. Decided on the griddle as most of grilled meats are done outdoors. And there is nothing like a griddle for Sunday Breakfast, which we are big fans of. Pans never touch the griddle, only food.
  5. Apologize for the delay as somehow I missed your post last year and with all the renovations that finally ended in December finally able to get in here again. Although, I must confess, I've come for help from the Forum, but that's for a post a little later this evening. Thanks for the suggestion Lisa, the small oven only came with 1 and need to order 1 more. The large one came with 3 racks.
  6. It's been awhile since I've been here as I decided to finally downsize homes last Fall. Closed in January and renovations are still on going. Walls between dining, living, kitchen, and breakfast area are gone and 1 Ft beams are now in place as supports. It's been rather busy but have really enjoyed it. This has afforded me to design a kitchen from scratch. Most importantly the appliances were delivered last week and are to be installed this coming week. Wanted to share a pic of the stove. Still much work to go as the second phase of the house starts in early May. Enjoy. 48" Capital Precision Series -- 4 burner 24" griddle
  7. Popovers!

    Thanks for the recipe Shel_B. No big deal for me if the popover pan goes in the dishwasher. Mine goes in all the time and works fine after a good soak. My motto is, if stuff can handle a 400 degree oven and if it can't handle an occasional dishwasher run -- then, out it goes. No big deal.
  8. Cabinets liners

    I put in those contact grip ones in all my shelfs and they have worked great. No sticking or disintegration after 6 or 7 years. They are also easy to remove when you want to give the cabinet a good cleaning and just place them back in.
  9. Ricardo Munoz interview on youtube. FYI it's in Spanish. --http://www.youtube.com/watch?v=TPF96qYk8Yo--
  10. The Bread Topic (2009 – 2014)

    You would be one hard to keep up with. Congrats.
  11. I'm with heidih on this. There is a better cooking show of sortsi premiering tonight on it's last season -- Breaking Bad! Just kidding, but looking forward to it.
  12. OMG people. Just give the guy a recipe of what you think he is asking for. All this discussion is driving me nuts. If you can't come up with one, just move on.
  13. Tipping for Takeout and Delivery

    Nope. Never. It doesn't matter if it's the waiter, cashier, hostess, or owner who handles the order. It also doesn't matter if it's a high-end, low-end, or in-between-end restaurant. I call (or online) my order in, get in my car, drive over, walk in and pick it up. Rush back home, grab real flatware, a drink and a real napkin and sit down to eat. I then clean everything up, clear the table, trash everything, and wash the utensils. Tip???? Don't think so.
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