Kobicook
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Posts posted by Kobicook
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Is there one ingredient that is fine for restaurant kitchens but should be avoided by home cooks -- either because it is too expensive to do it justice at home or because it requires techniques that are just not suited to home kitchens?
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What a great idea. I usually work Sundays but might be able to get the day off. Would certainly love to try.
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Pan-seared duck breasts with caramalized orange sauce
Black-eyed pea fritters
salad
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Excellent. I will have to stop in. Did they have boar?
Vengroff, I didn't ask about boar. Mike, the guy behind the counter said what they carry varies by day. Let me know if they do. Would love to play Astrix and try it.
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Marmite/Vegemite. Chocolate-covered cherries.
NOOOOOOOOO!!!!!
chocolate covered cherries come second only to yuke in my book!
Perhaps there's a distinction to be made between cherry cordials and mere chocolate covered cherries.
Kill 'em all.
YEAH! And add to that ANYTHNG with artificial cherry flavor. Canned spinach. Chocolate-and-mint anything. YUCK! Skim milk. Why bother? Puffy white bread that sticks to the roof of the mouth. Cooks who turn suid to rubber.
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As promised, we ventured out to Springfield to find the butcher. It IS the place Vengroff found.
Pretty cool. Good looking meats. They had some game. I bought 2 lbs. venison backstrap and a couple of duck breasts. I KNOW. Duck is not game! I haven't cooked the venison yet but plan to this weekend.
The guys that work there were very friendly and helpful. So get on out there people. We foodies must support our neighborhood shops so that all the world doesn't become a Safeway.
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Thanks, Vengroff. I will head there Friday. Can't wait.
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Avacados. I used to LOVE them but can't even handle a taste now. Possibly because the last time I tried them, they were supplied by the most vile person alive.
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Springfield Butcher has pheasant, duck, foie gras, quail, and maybe some other things.
Saycheese,
Where IS the Springfield Butcher? PLEASE share.
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I simmer my corned beef but always add extra pickling spice to it. Anyone else?
Jaymes, preferred mustards?
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Oh I so miss them from my days in Detroit. I used to work the night shift at The News and we'd send someone out at midnight to bring back the first batch. Mmmmmm!
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Sunday supper
Asparagus salad with Serrano ham, blue cheese and a sherry vinaigrette
Arrossejat de Fideus amb Llagosta -- a Catalan dish of sautéed pasta with lobster. YUM!
Finished with Ben & Jerry's Cheery Garcia frozen yougurt.
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Anna Maria. It serves tradional regional food.
Address:
Via Belle Arti, 17/a
Bologna 40126
Phone: 39 051266894
Call ahead and have the tortellini.
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Jinmyo,
Thanks. I didn't know. Can I delete part of it?
[see your original message above.]
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By Mark John
PARIS (Reuters) - The pronouncements of France?s mighty food guides have always been able to make or break a restaurant in this food-obsessed country.But the critics themselves faced criticism Tuesday after top chef Bernard Loiseau was found shot dead in an apparent suicide following the decision by the renowned GaultMillau guide to cut its rating for his flagship restaurant in Burgundy.
The latest Reuters account may be read here.
[As noted below, good jounalistic ethics and and our user agreement prohibit the reproduction of word published elsewhere in print or online. A link to the orignal source is always acceptable along with a synopsis or brief citation. This post has been shortened by a moderator and a link added. Kobicook, thanks for your concern. I've managed the partial deletion. I hope it's to your satisfaction. --Bux]
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Finally, my first topis post! Have been lurking forever.
Made a Norman Van Aken recipe for a salad with alligator meat, greens, vegetables and blue cheese. We had frozen gator tails from New Orleans. We've had gator before and liked it. But in the salad it was WAY TOO fishy. What should I have done? A friend said I should have soaked the meat in salt to draw the unpleasant taste out -- like you do with eggplant. Any other thoughts?
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Bloody mary soup. Spiked of course. Does wonders on a cold day.
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Definately milk or cream.
But once in a while I add finely diced onions, tomatoes and green chiles. Then just as they are about to be done, fold in some crisp homemade tortilla chips. The idea is to get some soft and some crispy chips in each bite. Topped with cilantro and may be some cheese, they are heaven.
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Whole Foods? Blech. Overpriced---way. Condescending hippyshit "Mission"
I am with you Maggiethecat. Just wish there was an equivalent to Caputo's in the D.C. area.
TJ's is the best for cheese and nuts. But the reason to visit: BRESAOLA!
Pizza Toppings: Simple/Elaborate, Traditional/Unusual
in Cooking
Posted
How about roasted eggplant or pablanos; spiced paneer; and spinach. They would be my first choices. But you can certainly go even more way out with toppings like garbanzo beans, potatoes and roasted corn (think bhutta).