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pacman1978

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Everything posted by pacman1978

  1. Out of interest in the US is pork belly uncommon? Just here in England you can buy it at any butchers/supermarket normally. Loving this thread and looking forward to buying the book shortly!
  2. Like most use by dates etc I think you can suitably work out if there is a food risk purely by sniffing. Whether they has been degradation in the quality is much more difficult to identify without actually cooking it them and trying
  3. pacman1978

    Bok Choy

    I normally just prepare them as a side with soy sauce, shaoxing rice wine and a splash of sesame oil at the end. I used to use them in stir frys but found that they could sometimes release too much water which made the sauce rather bland and so started doing them seperately. Lovely veg though along with pak choy as well!
  4. I plan on doing a starter of pigeon breast with a warm salad consisting of bacon, mushrooms and walnuts tossed with spinach with red wine vinaigrette. Will get some pics and upload them - this thread is making me think more about how to make it look better as well instead of just a pile..
  5. I am a Brit but the best chain burger I've had in the states is definitely five guys.
  6. No matter what I am braising I would not consider anything less than 3 hours and that would be at around 175 C. In my opinion braising is the amongst one of the simplest ways of cooking as it allows you to get on with other stuff. I particularly like making a jus out of the cooking liquor at the end as well!
  7. You are assuming that they have done the cutting themself which is pretty unlikely. So someone just gets told chop 2 onions, 3 carrots and a green pepper and he will use what he wants. Bear in mind in a restaurant you don't chop per order but a quantity in advance and then use the required amount...
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