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Everything posted by TicTac
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Well they are sweet! Especially when cooked to a point where they get crispy. But they are fantastic. My BIL does them every year at Christmas glazed with honey and baked till caramelized.
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Acid - needs some lime (preferably) and avoid contact with air - a direct contact application of cling wrap will help in this effort.
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I am sure they are more cost effective now than when I put them in 5 years ago. I have a number of recessed LEDS in the ceiling that are perhaps 6-8 inches in front of the cupboards which give me the counter lighting I need. Perhaps that's why I don't use the under cabinets.
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Not sure why we don't - perhaps it's because we have so many (quite well placed, in retrospect) recessed lights which negates the need.
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Great call on the Wolf - I have been very happy with ours. I splurged a bit (in the realm of $900 at the time) on LED counter lighting, and I can count on both hands the number of times I have actually used them.
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I was expecting to see Israel as the source of your Hagafen Riesling. Though it was drank on the appropriate day....Shomer Shabbis, as the Big Lebow's would say (perhaps with an additional expletive... )
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I found that the pumpkin seeds this year the hulls were especially thin, which I enjoy - interestingly enough the various squash seeds I roasted were much thicker.
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I like eating the shells, so we add some olive oil when roasting, comes out a bit less brown than pic #2 - excellent (and healthy) snack.
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Risotto is one thing I can say I have dialed in over the last 25 years. I would suggest saving the butter/cheese for the end (after the heat is off) and ensuring that not long after you add the last ladle of liquid, you also remove it from the heat, stir - and let rest for a few minutes, covered. You should be able to spread the risotto over a flat plate and see moisture/sauce binding it all. It should not however, be soupy.
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Those dry, untidy, folded up bits - are the best! They are crispy and add fantastic textural contrast to a lasagna!
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Not planning on buying any books so this is helpful. Thanks. I am assuming the meat is all ground - equal portions? Is the paste added to the meat? Cheers.
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Hate is a pretty strong word. I remember a little pop-up mexican place in a market downtown that did 'to order' guac, and he would often allow you to interact and select what you did or did not prefer. Or just let him handle the details! Might be an interesting concept.
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Would like to hear about the Bugialli's lasagna al forno recipe - please!
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Really enjoyed this. Thank you!
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I love Grouper. I have fond memories of going to the Bahamas in my youth, and hitting up a little shack and the lady made the most unreal 'grouper fingers' (just big pieces of fried grouper) and conch salad & coleslaw. Mmmmm. It's unreal how (least for me) food can create such a vivid memory - I still remember nearly every meal I had in travels 20 years ago!
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^^ That does sound good! Just made a baguette with Quebec fresh churned butter, mortadella, prosciutto cotto, pickled onions - with a side of balsamic/coriander beet salad.
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Still tasty! I made (one of my favourite's) a Balsamic caramelized onion pizza with rosemary and Danish Blue last week.
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That is a Smorgas any bord would be happy to have! St. Agur by the looks?
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Or a Meatball Scone
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Why would anyone want sugar in their peanut butter? In fact, I only want pure PB! Just get Krap, er I mean Kraft if you want sugar.
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Perhaps it is just me, but the idea of bananas in a savory application, especially with meat, kind of scares me! (I love them au natural, but sadly I seem to have developed an allergy to them - throat swelling, etc etc - oddly enough, in my early 30's) Those potato dumplings on the other hand, look fantastic and would love to hear more!
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I often refrain from contributing to this thread as I simply neglect (not due to desire, but rather 3 hungry kids!) to take any pics... But I will follow Scuba's lead and share the following tasty meal; Indian tofu and zuccini patties with a coconut cilantro chutney and seared red cabbage.
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Beautiful meals everyone. Honey Garlic chicken sounds right up my alley - would love to hear more about the recipe!
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Fair enough - I am simply curious to see whether it is as economical as purchasing from say, the organic farm where I get all those green goodies from.