radtek
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Posts posted by radtek
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The American sauce... Ranch!
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I finally opened my latest issue of Cooks Illustrated. Features knife sharpeners. But not the EdgePro....
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Funny, I'm a tea-guy in winter and a coffee drinker in warmer months.
Earl Grey with lemon and sugar or Lipton loose black tea (orange pekoe)...
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I'd have to say "the tortilla" but perhaps not hyper-regional in the sense that they are so ubiquitous.
Pan Dulce in it's many varieties- I'm partial to ginger pigs (Marranitos) and pan de anis.
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I like doing this with radicchio. Except I cut as if to quarter, but not all the way and spread the head out like a flower, cut side down in a pan with a weight to initially press it. In this case I use a preheated saucepan as a weight.
Must say that red cabbage looks tasty.
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Looks like you had the place to yourselves.
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Real quick sear. Rub with a bit of oil first.
But he pounds them in the episode. I might have butterflied the 4 pieces. Looked tasty- made me hungry.
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Man that is inspirational!
You gotta do a short but heavy smoke pre-SV on the next one!
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Interesting? Not really. For pseudoscience. Recently as in the last couple years, IIRC the low cal longevity "lifestyle" has been found to be less effective as previously touted. Re-programming the body...? What a way to discredit the article. So with a grain of salt...
We (our bodies) simply wear out due to extraneous factors, radiation being significant in my professional opinion. So "damaged cells" are a result of our environment actually. Of which a part is the food we eat.
Be more worried about cholesterol and a sedentary lifestyle.
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I refused to join anything else related to ATK after being bum-rushed by their email advertising campaign.
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I get the magazine. Oftentimes it seems their hacks are really not necessary but I often find inspiration from their equipment tests and the occasional recipe. Mr Kimball's foreword never really seems relevant to the the particular issue it's in but more of an issue of ego...
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One professional cook told me the base for ice cream and cheese cake are the same- creme anglaise.
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Maybe they are just trying to appeal to their customer base. Or perceived customer base. Look-yo. Where are my extra sunflower seeds on my So Ambitious? Yo.
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Potatoesque-ish.
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Very little protein in that menu. It's there in beans and seeds and whatnot but no tofu? All the Vegans I knew in the 90's (Austin) looked decidedly unhealthy with a grey pallor. I actually prefer vegetarian and was one for years...
Prices looked decent, but I'd like to see what the portions looked like.
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Whats wrong with a simple bologna/tuna/ham/turkey sandwich, a bag of chips and an apple or orange and a carton of milk? Sack lunches available for a dollar but no hot food. I don't think we should be putting that much effort into feeding kids whose parents ought to be packing an appropriate lunch for them anyway.
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Those steaks look like select grade with a stint in the feedlot for fattening, Thick bands of fat but little marbling. Low quality.
I never buy meat sight unseen. Especially steaks. Too late now but I'd have returned the meat, especially what you paid for them.
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I don't drain or rinse sauerkraut either. Canned, jarred or bagged. I like it Bavarian style...
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Thanks! I was fairly sure they were salted. Does do a quick brine first.
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50/50 sugar and salt. IIRC a good place to start is 0.6% by weight from the Marianski Bros.
Almost always brine chicken and pork.
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I thought it was an area code play, but NM seemed a little odd based on the history.
Got it now though. Hatch chiles? And I still want.
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I looked online and there isn't much about the actual "curing process" but mostly about a spaghetti recipe.
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I make crackers but this is really interesting. The freezing is for cutting. I roll mine out so this is a toast-like cracker- which is appealing.
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212 vs 505... Club sandwich. I don't see the connection? But it sounds good so I want some!
Favorite regional and local breads
in Food Traditions & Culture
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IMO no. A sandwich isn't considered to be "bread" for example. Bread is just an ingredient in pizza's case.
But I get your point!