Cooking and Dining
Cooking and Dining
I generate steam by putting a small cast iron pan on the bottom of the oven and then boiling water in the microwave. After putting the bread in the oven, I quickly dump the boiling water in the pan and shut the door. That way I get a big blast of steam.
Cooking and Dining
Guy over at ChefSteps just posted a thread about his new >>>Cuisinart CS0-300<<< countertop convection-steam combi-oven.
He says he hasn't bought bread in the store since he bought the oven and shared these photos.
He says he hasn't bought bread in the store since he bought the oven and shared these photos.
Cooking and Dining
Before it gets too hot, I want to make one more stew...so tonight it's lamb and artichoke.
Cooking and Dining
My Korean flat-mate and her Japanese friend were making fried rice one morning, so I asked how they make it.. They look at me and go "umm, you fry rice!"
ugh
ugh
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Cooking and Dining
An unfortunate last name for a chefChef Jacques Lamerde on Instagram. You're welcome.
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Cooking and Dining
Little less fancy than most items here, but I'm getting ready to fry some chicken thighs.
Mmmmm
Mmmmm
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Cooking and Dining
yes!!! a place in State College smokes thighs, then fries them just before serving to make the skin nice and crisp. They serve it with buffalo sauce for dipping. They are sooooo good.
Cooking and Dining
Smoked and fried?
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Cooking and Dining
they are by far my all time favorite thing in this entire town... so good.
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Cooking and Dining
Has anyone ever tried Ramen Bar in Squirrel Hill?
Cooking and Dining
I wasn't sure what (immediately) to do with the bag of dried mushrooms I bought at the Chinese grocery store. So I pulverized about five of them into an umami bomb powder for my stew. It's been in the oven for three hours, but the early taste tests indicate disgonnabegood.gif.
Cooking and Dining
I'm torn between digital or hardcover version of the Flavor Bible. I like the idea of being able to access it while at the store, but I also like having physical books when it comes to cookbook/food books.
Cooking and Dining
It's a parody site. Name very much intentional.An unfortunate last name for a chefChef Jacques Lamerde on Instagram. You're welcome.
Cooking and Dining
I like using dried mushrooms as the base for a dry rub.I wasn't sure what (immediately) to do with the bag of dried mushrooms I bought at the Chinese grocery store. So I pulverized about five of them into an umami bomb powder for my stew. It's been in the oven for three hours, but the early taste tests indicate disgonnabegood.gif.
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Cooking and Dining
derp. Hadn't actually checked it out and assumed it was just a chef I had not heard ofIt's a parody site. Name very much intentional.An unfortunate last name for a chefChef Jacques Lamerde on Instagram. You're welcome.
Cooking and Dining
Last night I made pecorino crusted chicken, a mushroom orzo concoction, and asparagus. It was quite good.
Cooking and Dining
Pork Tenderloin, Hazelnut Romesco, Warm Mustard Potato Salad
Learned a cool new trick. When making potato salad, most recipes will have you boil the spuds to cook. But I tried a different twist; parboiled, then into a 375 F oven with olive oil to roast before mixing with the other ingredients. Next level stuff, really good.
Learned a cool new trick. When making potato salad, most recipes will have you boil the spuds to cook. But I tried a different twist; parboiled, then into a 375 F oven with olive oil to roast before mixing with the other ingredients. Next level stuff, really good.
Cooking and Dining
My buddy has a $1200 chamber vac sealer. Lolmac needs one of those for that 1/2 cow he bought.
Cooking and Dining
Pardon the poor quality. I was too hungry to take another one.
Southern fried barramundi (Australian sea bass) and vinegar slaw made from brussels sprouts.
Southern fried barramundi (Australian sea bass) and vinegar slaw made from brussels sprouts.
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Cooking and Dining
Made asparagus and basil walnut pesto to put over spinach/cheese ravioli. Would be perfect with blackened chicken or shrimp...
Cooking and Dining
Basil walnut pesto.Made asparagus and basil walnut pesto to put over spinach/cheese ravioli.
OMG. Say no more.
I can't do asparagus. I'm allergic. But, God Almighty. That looks ... Nevermind. Someone come and wipe up the drool from my keyboard ...
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Cooking and Dining
is it only asparagus? something I dont' hear people being allergic to very often...
Cooking and Dining
Has tif been to any of the Basque restaurants in Bakersfield?
(Asking for a friend.)
(Asking for a friend.)
Cooking and Dining
I have not. Been to several in Basque Country, tho.Has tif been to any of the Basque restaurants in Bakersfield?
(Asking for a friend.)
They have a big festival every year, seems like it would be a fun thing to check out. But it's a little far for a day trip (from Mrs Tif's perspective) and I don't know if I'd be into it enough to do an overnight.
Cooking and Dining
>>>José Andrés's Beefsteak Explodes Onto the Fast-Casual Scene<<<
So there are some really high-end cheffy types getting in on the fast-casual scene. (Think Chipotle) Here in CA, Daniel Patterson (Coi Restaurant in SF, two Michelin stars) and Roy Choi (of the Kogi empire) have teamed up to form Loco'l, in an effort to bring high quality food into neighborhoods where those sort of dining options are thin on the ground. They had crowd funding effort that I threw a few dollars at a few months ago. I see this as a good thing and wish all similar ventures success.
So there are some really high-end cheffy types getting in on the fast-casual scene. (Think Chipotle) Here in CA, Daniel Patterson (Coi Restaurant in SF, two Michelin stars) and Roy Choi (of the Kogi empire) have teamed up to form Loco'l, in an effort to bring high quality food into neighborhoods where those sort of dining options are thin on the ground. They had crowd funding effort that I threw a few dollars at a few months ago. I see this as a good thing and wish all similar ventures success.
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