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Orbit

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  1. What's your favorite quick-to-make sauce? Mine is a faux port wine reduction. 2 cups port 2 TB butter 1 TB flour 1 minced shallot Dash of salt Make a roux and then sweat the shallot in it. Add the port and simmer until it thickens. Salt to taste.
  2. I ended up pan searing them in a cast iron skillet using ghee. Then they cooked briefly in a port wine reduction. They came out perfect by pure beginner's luck I think.
  3. Light breakfast at 8am; lunch at 11:30; I'm hungry for dinner at 5pm. I can't wait for dinner at 8.
  4. We don't have a sous vide or professional oven. What's the best way to do a filet mignon?
  5. The Soup Topic (2013–)

    Green Split Pea Mexican chicken caldo with cilantro and tortilla chips, & little rounds of corn cob Gazpacho
  6. I finally found out by looking carefully at some small print on the package, which Google Translate told me was Slovenian (!!) that the ratio is 2 cups liquid to 1 cup rice! The paella came out fine!
  7. The package doesn't have any cooking instructions. Does anyone know how much liquid per cup of rice?
  8. Do you know this sauce? (French)

    Thanks! I looked up the Mornay, and it does look right. I'm going to try this tonight!
  9. French Food Culture

    I think the problem is that the consumers quite literally don't know what they're missing because they have nothing to compare it to. It's so depressing to think this will most likely never change because there is no way to educate consumers.
  10. I just got back from Paris, where I had ricotta-stuffed ravioli in an amazing, subtle, thin white sauce with parsley that was amazing. It tasted like it had a slight amount of earthy, subtle cheese in it. The color was absolutely white, but it wasn't heavy or creamy. I would like to re-produce this at home--any ideas on what it was? Is this a standard sauce recipe in France for pasta? Any recipe suggestions?
  11. I just got back from two weeks in Paris, and while intellectually I knew the French breed vegetables for taste where Americans breed for size, color, and ship-ability, that two weeks really brought the extent of the difference home. While I was there I wasn't eating haute cuisine. I was eating in working class cafes and modest brasseries and there are so many things I wish I could change in US food culture. In the cafes, a wider choice of meats routinely appeared on the menu. For example, duck and lamb rarely appear on a US diner or "regular" restaurant menu, but they were always choices in the cafes/brasseries. My husband had the best Duck Magret of his life in an unassuming Montmartre cafe. The other revelation was the vegetables. Note to America: lettuce is not a texture; it has flavor! All of the vegetables-- even the out of season tomatoes-- had flavor. I looked forward to vegetables in a way I never did at home. Is there any way of achieving this in the US? Is it possible, or is the status quo too entrenched? A word about airline food: The food on the Delta flight out was horrendous, extremely salty, awful, inedible. The food on the Air France flight back actually tasted like food; a nicely sauced pasta and the veggies tasted fresh. This tells me that airline food doesn't have to be awful. So why is it so terrible? And although McDonald's exists in the heavily-touristed areas of Paris, fast food is actually pretty hard to find in Paris as a whole, which I think is a great thing. Is there any hope for the US food producing industries to change their ways, or will we always be stuck with the mediocre national food culture?
  12. What can I do with cod?

    I ended up putting them on the grill and basting them with dill butter. I need to remember to take pictures of it!
  13. What can I do with cod?

    I've got a couple of cod filets. What can I do with them? Ideas?
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