lochaven
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Posts posted by lochaven
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Friday night lights back home and Fritos pie sold during the game. Thanks for the info.
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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.
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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.
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Gotta love dual ovens that are tall enough for more than a couple racks, that's really a beauty! One suggestion, I don't know how many oven racks came with your stove, but, you might want to check out the manufacturer's website and see if they sell more if you don't have one for every groove/slot. (hopefully, you have a place to store some while not in use.)
I'm set up so that my modest cheapo stove can have a rack in every slot, if I wish, and this way I can bake off seriously large quantities of cookies. I don't use them that often, but, when I do, they are very helpful in cutting my baking time way down and using less energy.
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.
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Yes it does have convection.
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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
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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.
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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.
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Ricardo Munoz interview on youtube. FYI it's in Spanish.
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My method is an alternative to society donors or using a bannoten. I say "Hurrah!" for diversity.
I'm 78 years old, have 2 part time jobs, work out at the gym 3 days a week, have a boyfriend, sail my 26' sailboat regularly, take care of my garden, cook almost all my own meals, rarely watch TV and am going to take a class on cheese-making next week. I will be making an apron tomorrow in my sewing machine. I also volunteer selling at the symphony shop every other week. I don't have a workshop in my garage to make a wooden device when a bread basket works fine for me. In-between times I do the family thing... (9 grandkids).
You would be one hard to keep up with. Congrats.
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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.
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liuzhou
.....and now I have.
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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.
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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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She's teaching Asian-Mexican Fusion???? Holy cow!! she is really branching out!
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Actually, my mother arrived first when she moved to Texas from Mexico in the 1940's at getting authentic home style mexican food.
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Sorry, but I wouldn't eat anything off Patti's Mexican table. IMH but very strong O.
I like the food shots on her website, but the cooking she does on the show hardly produce the same glamor shots. Have never cooked her recipes, but maybe it's time to try a couple.
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I work in Seattle and recently got hired on as a lead line cook at an upscale Mexican restaurant. I was hoping to get some pointers on either books to read or places to do research about modern Mexican cuisine.
Thanks!
Hi Tim:
As you see by the discussion above, mexican cookery (cuisine) is many things. However, could you elaborate on the mexican restaurant where you will be working (cost range, regular or high-end service). What kind/types of food do they currently offer? Your customer type? They may be used to something current and your direction should follow in the direction where you will still be selling your new dishes. I get excited over simple traditional dishes and new "modern" dishes, which really do not resemble anything I've eaten before.
Regarding what is more mexican, southwestern or yes, tex mex either are hardly Mexican. I'm from Texas and the closest I find in real Mexican food are moles, good enchiladas and a few other chile based dishes. Everything else falls under the Taco Bell column.
btw, I would follow ranchogordo's suggestions very closely.
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"I is what I is and I'm not changin."
Wow.
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We've been enjoying our cabin for over 10 years and now that I'm retired have been spending up to 2 or 3 weeks at a time. We had a propane tank installed for stove top cooking and works just fine and see no noticeable difference to electric stove tops.
The main reason we installed the propane was in case the electricity would go out for an extended period.
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The question was posed and I answered honestly. This is my food preference and my comment was solely on that.
OK, now I can run for cover.
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Sous-vide anything.
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Love the cup and saucers.....out of this world.
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Thank you for posting. We were there last September and had a great time as well. Surely know the, "wish I had a kitchen" and McD's bathroom feeling. I also felt that Mary Tyler Moore "thing" upon arriving in Paris from London, all though, did not at that very moment. Thank you for clarifying that feeling I had....
Chili – Cook-Off 15
in Cooking
Posted
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.