Cooking and Dining

Postby **Shyster** » Fri Mar 27, 2015 6:44 pm

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.

Postby **tifosi77** » Fri Mar 27, 2015 7:56 pm

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.

Postby **columbia** » Sat Mar 28, 2015 8:28 am

Before it gets too hot, I want to make one more stew...so tonight it's lamb and artichoke.

Postby **willeyeam** » Sat Mar 28, 2015 9:21 am

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

Postby **slappybrown** » Sat Mar 28, 2015 9:45 am

Chef Jacques Lamerde on Instagram. You're welcome.

An unfortunate last name for a chef

Postby **blackjack68** » Sat Mar 28, 2015 11:51 am

Little less fancy than most items here, but I'm getting ready to fry some chicken thighs.

Mmmmm

Postby **count2infinity** » Sat Mar 28, 2015 12:02 pm

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.

Postby **columbia** » Sat Mar 28, 2015 12:04 pm

Smoked and fried?

Postby **count2infinity** » Sat Mar 28, 2015 12:05 pm

they are by far my all time favorite thing in this entire town... so good.

Postby **FreeCandy44** » Sat Mar 28, 2015 1:57 pm

Has anyone ever tried Ramen Bar in Squirrel Hill?

Postby **columbia** » Sat Mar 28, 2015 2:03 pm

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.

Postby **Kraftster** » Sat Mar 28, 2015 2:46 pm

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.

Postby **tifosi77** » Sat Mar 28, 2015 3:25 pm

Chef Jacques Lamerde on Instagram. You're welcome.
An unfortunate last name for a chef

It's a parody site. Name very much intentional.

Postby **tifosi77** » Sat Mar 28, 2015 3:26 pm

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.

I like using dried mushrooms as the base for a dry rub.

Postby **slappybrown** » Sat Mar 28, 2015 3:40 pm

Chef Jacques Lamerde on Instagram. You're welcome.
An unfortunate last name for a chef
It's a parody site. Name very much intentional.

derp. Hadn't actually checked it out and assumed it was just a chef I had not heard of

Postby **Kraftster** » Sun Mar 29, 2015 10:46 am

Last night I made pecorino crusted chicken, a mushroom orzo concoction, and asparagus. It was quite good.

Postby **tifosi77** » Sun Mar 29, 2015 10:55 am

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.

Postby **mac5155** » Sun Mar 29, 2015 11:10 am

mac needs one of those for that 1/2 cow he bought.

My buddy has a $1200 chamber vac sealer. Lol

Postby **columbia** » Sun Mar 29, 2015 6:20 pm

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.

Postby **count2infinity** » Sun Mar 29, 2015 6:24 pm

Made asparagus and basil walnut pesto to put over spinach/cheese ravioli. Would be perfect with blackened chicken or shrimp...

Postby **redwill** » Sun Mar 29, 2015 6:42 pm

Made asparagus and basil walnut pesto to put over spinach/cheese ravioli.

Basil walnut pesto.

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 ...

Postby **count2infinity** » Sun Mar 29, 2015 10:41 pm

is it only asparagus? something I dont' hear people being allergic to very often...

Postby **columbia** » Mon Mar 30, 2015 9:25 am

Has tif been to any of the Basque restaurants in Bakersfield?
(Asking for a friend.)

Postby **tifosi77** » Mon Mar 30, 2015 1:06 pm

Has tif been to any of the Basque restaurants in Bakersfield?
(Asking for a friend.)

I have not. Been to several in Basque Country, tho.

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.

Postby **tifosi77** » Mon Mar 30, 2015 1:49 pm

>>>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.