robie
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Posts posted by robie
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Many thanks for all of the ideas. I went with a red-wine sauce recipe I found on the NYT website. It was delicious.
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It is just my wife and me for Christmas (thanks Covid). I'm doing pan-roasted duck breasts (thanks D'Artagnan). My wife does not like the usual sweet (port-based), fruity (cherry, berry, orange) sauces used in Western cuisine. The rest of the menu is western so I'm not looking for anything asian. Any suggestions for a good sauce under that constraint?
Thank you!
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On 11/2/2018 at 10:44 AM, mm84321 said:
Pierogi , borsch in a cup
mm84321, is that restaurant food or home-made? We had the best borscht ever in Krakow. I've been trying to recreate it but no joy. It looked just like that though.
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On 7/29/2018 at 11:25 AM, blue_dolphin said:
This started out as some new potatoes dressed with tonnato and lemon, as suggested by Joshua McFadden in Six Seasons. Then I threw some green and yellow wax beans into the pot when the potatoes were just about cooked, cut up some red bell pepper and small tomatoes for color, added some flaked, oil-packed tuna, a few capers and an egg and it became lunch.
That looks good!
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20 minutes ago, BonVivant said:
^^ No cut of meat is more photogenic than pork belly!
I'd forgo all other meats but let me have my pork belly!
I don't eat a lot of meat but when I do it's usually pork belly or some kind of Speck!
It used to cost more than most meat even back in the (late) Middle Ages!
And whilst I'm around, this was my recent dinner. Prussian veal meatballs.
Bon Vivant, is that a verson of Koenigsberger Klopse? The meatballs look bigger than I'm used to.
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By "egg-only method" I mean the standard preparations of eggs (scrambled hard, soft, medium, poached, over-easy, sunny side up, shirred, etc.). I do not mean egg-containing dishes like frittata, tortilla, quiche, souffle etc.
My favorite is over-easy soft. My least favorite is scrambled hard/dry.
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Spam musubi
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Isn't this just a variation of pot roast?
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I ran across this story in the BBC. It's impossible for me to believe that Adria and Robuchon are wrong but her paella sounds a little bit too simple and one note for my taste. Has anyone ever had Josefa Navarro's paella?
http://www.bbc.com/travel/story/20160510-the-humblest-paella-beloved-by-chefs
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18 hours ago, rarerollingobject said:
Breakfast of champions*!
(*champions with sore throats.)
RRO, I guess I could figger this out via Google but your post made me wonder. Is the Australian cold and flu season May through October or something "upside-down" to what we experience in the Northern Hemisphere?
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Thanks all. It looks like I have many options. I'm thinking about throwing some toasted pistachios on there too.
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Thanks all. I remove the beet chunks after 48 hours. Everything looks fine. I will give everything a test prior to exposing others.
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I make a cocktail called a Bolshevik. It has 3 components.
1. Beet vodka (soak peeled raw beets in vodka x 48 hours, drain, store in refrigerator)
2. Basil simple syrup (cook a lot of basil in water, remove, add an equal amount of sugar, boil x 5 minutes, store in fridge)
3. Lemon juice (done fresh).
I have some beet vodka and basil simple syrup left over from about 2 months ago. It has been continuously refrigerated and I was careful with cleanliness when making them. Do you think they're still safe to consume?
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I might look for some bakeries in the Atlanta area but I'm planning to make a cream cheese ice cream with rhubarb compote later this month (assuming rhubarb ever arrives). I need some kind of textural contrast and our oven is acting sketchy now and I don't trust it.
What is your favorite store bought, fairly plain cookie?
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The SE recipe was a success. It was a little bit greasy but I have only myself to blame because I got impatient waiting for the oil to get to 375. It is very crisp and the flavor is good. It's a keeper for me.
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Hi btbyrd. I portioned and froze the fish the day of purchase (the day it smelled). The bottom line is that it defrosted in the fridge. I did the lemon/water soak and scrub and it still smells. Trash.
I bought some chicken tenderloins at Kroger and am defrosting some Trader Joes sole. The chicken is fine. I will make sure the sole is OK, then fry away.
Thanks all!
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Thank you btbyrd. I have always appreciated your posts. I will go 50:50 like SE recommends unless you think otherwise.
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Hi,
I'm doing fish and chips tonight (chicken tenders for backup if fish smell not remediable). The Serious Eats recipe says 1 c flour, 1 c cornstarch, 1 egg, 12 oz beer.
What would happen if I used 2 c cornstarch and no flour?
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22 hours ago, rotuts said:
Its between Lunch and Dinner so Im posting here. no real reason.
I had a slight disappointment with the CSB for my last CSB Turkey Breast ( skinless, tendon less ) w bacon on the top. 300 steam-bake for 30 min
ended up at 160 thermapen'd which is not the usual 140 Ive been accustomed to by this method. If you follow SV 160 has expressed some Jus so it can be a bit dry.
this is of course my fault not the CSB';s that's my story .
What to do with the 1 1/2 TB's I still have ? there are standard here after all !
French Dip came up recently here, something I learned about over a summer I worked at a large cafeteria where I grew up
Lightning Flashed ( some where I think ) : what about a Turkey BLT Dip ?
I sliced the Turkey thin, the bacon was not fresh and sizing and crispy, but from the top of the Turks. sliced the tomato, some Window Green onion tops, and
some cucumbers said to be 1/2 sour from batempke. they are cucumbers :
mise :
toasted the sour dough bread. mayo etc
made the Dip ( home assisted starting with Minors low salt turkey base, frozen ) plenty of Bell's etc to make it my own
I must say it worked out much better than I thought! in spite of no 1/2 sours. Cirispy bread etc turkey much better thin nice dip
a winner for me !
Sadly, no ultra crispy Tot's were made as I didn't have any.
That looks zer gut rotus.
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I'm taking the cod out of the freezer with the plan of fish and chips tomorrow. Wish me luck!
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Thank you puffin3. That is very informative. I don't think the fish is bad or really even "old." I have smelled the fishy smell before and the fish has been good when cooked. This just seemed a little stronger so I thought I'd ask.
I will do the water/lemon quick bath and probably cook in a more flavorful way like curry or cioppino or something like that. I'm considering fish and chips too but I hate deep frying.
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About a week ago, I bought some cod fillet at Costco. It had been packed the day before and IIRC, the sell by date was for 3 days later. When I opened the package to portion and freeze the cod (I didn't cook any just then), it smelled fishy. It had not been a hot day during transport and I have a fair amount of confidence in Costco's freshness. I have also smelled somewhat fishy fish that has been just fine once cooked. I do feel confident that that fish is safe to eat (firm texture, not slimy, no evidence of past its prime except smell).
I plan to defrost, rinse, and re-do the sniff test. If still OK, I'm thinking about doing in a cioppino to mitigate the smell. Any other ideas?
EDIT: If it still stinks after defrost and rinsing, I will toss it and have a little less confidence in Costco fish.
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6 hours ago, Anna N said:
Twice baked potato (cheese, green onions, butter) topped with egg and returned to the oven until the egg was cooked.
Yum.
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Beating eggs the day before for fluffier omelettes?
in Cooking
Posted
https://www.seriouseats.com/does-pre-salting-eggs-make-them-tough