sabg
-
Posts
445 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by sabg
-
-
i am making mozzarella for the second time (1st awful) the rennet i bot was from the supermarket .... when i read recipe they say use 1/2 ...do you think there are different size tablets ? trying to account for why it didn't seem to come together..looked more like ricotta and i more than doubled the heating and resting time
-
You can combine chocolates to taste but do a little taste-testing of your own before writing darker chocolates off as "dirt". There is a wide range of quality out there as well as a wide range of opinions. Dirt, to a farmer, is a good thing.
i love dark chocolate and like the taste but the cake reviews have not been great...the choc i i have priced is high and i don't want to make a mistake
-
i am not a baker or v familiar with chocolates...in the recipes i have been reading they say biitersweet OR semi...when i read the reviews it seems a lot say bittersweet tastes like dirt and semi is too sweet...can you mix and a hald n half with a good result
-
what a conincidence...i just got mark bitmans book (vegetarian)for the holiday and was reading all about making crackers last night...they don't seem at all difficult (sure) i am going to try over the long weekend and if i can figure out how to post pics i will certainly include them....it's a great book
-
Before you drop $100 or two on oils, see if there is a merchant in the area who hosts olive oil tastings.
In Seattle, ChefShop's warehouse does, as do a few stores at the Pike Place market, a couple of cookware type stores, and a local market chain. Of course, they hope you will buy from them, but there is no requirement to do so - you can take your knowledge to purchase competitively, if you can find the same products elsewhere.
Not knowing where you are located, this might not be an option for you.
i am in boca raton florida...i think i will call my local whole foods..maybe they could set something up...what a great idea...THANKS
-
i have never frozen slices....i use a non stick pan after a couple "too hot" issues with a cast iron...for some unexplainable reason, it worked much better for me...seared brown, no burning ...then i fried bread in the foie gra drippings and ate it with pear slices..heavenly
-
I want to learn about olive oil...I see recipes for fruity but don't see the decription on any labels in the stores i frequent..is it a specail olive or a different process...anybody know of a book that can help...i will purchase some different oils and do a taste test but need some advice where to start
-
there is v good indian at PUNJAB on federal hwy in boca raton...dont be put off by the fact it is in front of a motel painted hot pink...renzo on federal hwy also has terrific seafood salad and great veal,(they also have a pizz rest across the street0 fah for asian (bento lunch 10.00) also on federal hwy is a great bargain..i have lived here v long but you are looking for something special i can scout it out for you
i am trying a new thai place in manalapan tonight..i'll let you know how it goes
susan
-
i am fairly new to boca from nj and have not found much i love...but a couple are punjab for indian on federal hwy in boca..fah for sushi on federal also...renzo (the restaurant not pizza) for the best cold seafood salad...their pizz place is goood also...
-
i want to make choc covered strawberries...i thought i had to do somehting other than just melt the choc and dip?? do i have to do something special to the choc to make it shiny??
-
is there a way to make latkes and have them really good the next day...i always make them when guests are here and just cant do it this year for so many..are there any tricks or secrets? i have bot them from places that have been highly recommended and they are never v good
-
thanks for the info...i am going to get on this tomorrow...i gues it could also be a goat or cow...i just happened to see the sheep first...i hope you post pics of your head before and afterI can't believe I caught your post. A few days ago, I was chatting with a few chef friends who told me they wanted to get a calf head, but were having no luck; however, I cracked the code. Here's the deal.If you go to EatWild.com (great site by the way with information about 100% grass fed local beef/meat), you can look in their directory to find local meat sources.
I started calling places and I found someone who raises calf for slaughter and I asked if I could buy a head. We've coordinated the schedule (i.e. they know when they're slaughtering next and you need to get the head very 'fresh' from the processor). Tentatively, I'm getting the head 9/25 and I can't wait to see my chef friend's face when I show up with the head!
I'd suggest you try a similar route and see how it goes. Let me know if you have any luck and I'd love to learn more about what you end up doing with it. On this end, I know he wants the head with the brain, cheeks and tongue in tact, but I don't know the details of where he's going from there.
-Mark-
-
i was watching anthony bourdain ohhh and ahhh over sheep head and know it is a xmas timecelebration food for some....i called 2 butchers in my area, boca raton florida, and was told by one they are illegal in the us (i dont believe it) and the othere asked why i would want one ( i hung up) i have been looking at cuban, kosker butchers and have had no luck...does anyone have butcher/slaughterhouse name?? i would go to miami to get it
-
i am going to try the setai...stopped by once and for 53.00 had a martini and 6 oysters ...for 35 seems like almost free
-
we are driving up the area this evening and i know nothing about the area. i would like to have either a really nice upscale dinner or something with great raw bar on the water...any suggesitons would be great, thanks, susan
-
i love the idea of shrimp paste...what else do use it for?
Does anyone use other ingredients besides mayonnaise or eggs as a binder for crab cakes?I'm not a fan of mayonnaise and love to hear what other people are using.
Thanks
-Scott
Scott,
I have used shrimp as a binder. Blend a few shrimp to a paste like consistency.
I suggested this to a Chef friend. She was aghast because that would increase their costs.
Tim
Chef Michel Richard in his new and utterly fascinating book "Happy in the Kitchen" does the same thing...and wraps the cakes with corn kernels using plastic wrap....oh then they are steamed and lastly pan fried. The result looks fantastic and sounds great. I have not tried it yet though since I got the book a couple of weeks ago only.
-
i was told to use yukon gold for latkes and now when i look at most of the recipes out there, i see mostly idaho russet,,,, i have a costco size bag but really want them to be good and crispy (also told to use crisco) am i on target ??
-
foy's "regular" restaurant i have been told is closed and he is going to focus on the steak house only...brandl is one of my favs and has also introdueced a comedy night i am going to try out the end of june...also restauarant .co has a disc coupon.
red bank had a v v good thai restaurant siam garden and my sis jsut called and recommeded bamboo leaf in bradley beach (i have not been)
-
how bout
poached salmon or gravlax
i love chix marbella from the silver palate and can be made ahead
i love the idea of a ham also...one of those spirals, v good and really no work
aspargus with a bit bousin on the end with a procuitto wrap...people love it and another make ahead
white bean salad, v tuscan and v inexpensive
Keep in mind that even if you confine yourself to traditional Italian dishes, it will have a "fusion" feel. Italian cuisine has a broad base of traditional dishes ranging from very simple to very complex, and they use a lot of flavors that you wouldn't expect given what most Italian restaurants serve.Try one of the (many) traditional Tuscan bean dishes? They're Italian, many of them will hold well for a buffet, beans *like*being prepared in advance...
Depending on how far in advance you're planning and your preferred style, a selection of Italian sausages would be really nice. They'd also work into a wide range of dishes.
IIRC there are traditional Italian fish soups. I'm not sure how well or poorly they'd hold, but it would be worth looking at since most fish soups I've had have held very well indeed.
Risotto can be par-cooked in advance, but it doesn't hold well and is ill-suited to a buffet. Risotto cakes would probably be a better choice if you're really fond of risotto.
Italians are supposed to make Really Great Ham, and ham is a buffet classic because it's yummy and holds well. Ham also finds a way into a lot of traditional dishes.
Many pasta dishes hold very well, others don't hold well at all. Lasagne, manicotti and things like that tend to hold better. Tortellini and ravioli can also hold well.
I'm not sure where you're located, but green salads hold well for buffets and depending on the preparation, work well with an Italian meal.
When you serve a buffet, people tend to eat very differently from a sit down meal. If you want the people eating to not load up on appetizers, you need to not bring them all out at once. If you don't mind them loading up on appetizers, it's better to focus on lighter ones like crudite platters and trays of crostini. If you don't have seating for 30, it's good to dodge tomato heavy dishes, soups and very juicy dishes. Spills can be a real problem. Expect that people will go very light on the "main" course if the buffet is laid out in the order you expect people to eat the meal in. If the appetizer dishes are mixed in with the main dishes, you probably won't have anyone devouring a plateful of appetizers *g*.
Emily
-
i am still laughing at this...i must be a total pig
I made some chicken/basil/tomato sausages. They are very yummy, but when one bursts on the grill...
Diana was reminded of the movie "Temors."
-
i am making matzoh ball soup with saffron and spinach matzoh balls from an epicurious recipe for passover...i will not havew time to make the stock with 18 lbs of wings...what would be the best store bot substitute, i will be adding saffron to the broth...anything good out there..thanks
-
my big le crueset pot got knocked over and BROKE...right to the core...looks like someone took a saw to it...its in one piece but sad looking and unusable...i am sick about it...took me year to shell out for it, i couldn't imagine a pot being worth that much but it is worth every penny...will they just give a new one???
-
i am going to sb also.....i have checked everywhere and found no deals...hotel prices are crazy
It's been several years since my last visit to South Beach but I'm headed back this Jan 25-29. Where should I absolutely eat and where should I absolutely not eat?Also, if anyone has any way for me to scam a sweet deal on a room at the Delano, Shore Club or like hotels, please feel free. I'd be indebted.
Gracias.
-
i am making fried rice and i ususally toast the rice in a bit of oil before i add the liquid and someone just told me not to do that but instead rinse it..any thoughts???thanks
Cheese and my Crock Pot
in Cooking
Posted
i making cheese this weekend...it sounds great and easier...can you tell me how you do it?
thanks much...my first attempt was awful