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From Recipes

The Hamburger Fatty Melt

I want some Louis dressing, pickles, and bacon added to this. Roll up your sleeves cause the juice is going to run down your arms. This has so many possibilities. It's a thing of beauty.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Tomatoes... In so many ways. But since everyone seems to be leaning to fall... Tomatoes. In the fall when the weather is getting colder and I have all those green tomatoes about to succumb to a killing frost, this is the recipe. Thick slices of green tomato placed in a baking dish, sprinkled with kosher salt and coarse pepper. Crumble feta cheese over the tomatoes and then drizzle with olive oil and a little lemon juice. A fresh herb like basil or marjoram or both makes it that much better.
Preheat the broiler.
Cook under the broiler for 5 minutes or so, till the cheese is melting but the tomatoes are still firm. This is a great companion for lamb, by the way.

From Serious Eats

NectarineGate: Zuni Cafe's $8 Nectarine Dessert Is Actually $4.50

Thought you might want to know Blossum Bluff is an orchard in Parlier, CA...

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From Recipes

The Hamburger Fatty Melt

I want some Louis dressing, pickles, and bacon added to this. Roll up your sleeves cause the juice is going to run down your arms. This has so many possibilities. It's a thing of beauty.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Tomatoes... In so many ways. But since everyone seems to be leaning to fall... Tomatoes. In the fall when the weather is getting colder and I have all those green tomatoes about to succumb to a killing frost, this is the recipe. Thick slices of green tomato placed in a baking dish, sprinkled with kosher salt and coarse pepper. Crumble feta cheese over the tomatoes and then drizzle with olive oil and a little lemon juice. A fresh herb like basil or marjoram or both makes it that much better.
Preheat the broiler.
Cook under the broiler for 5 minutes or so, till the cheese is melting but the tomatoes are still firm. This is a great companion for lamb, by the way.

From Serious Eats

NectarineGate: Zuni Cafe's $8 Nectarine Dessert Is Actually $4.50

Thought you might want to know Blossum Bluff is an orchard in Parlier, CA...

From Photograzing

How to make the best scrambled eggs...the right way!

These do look great.
The best scrambled eggs I've made are in the style of Escoffier. You must not have a fear of butter however. And the eggs may not sit for any period of time when done.
For two: Throughly whisk 5 eggs (no whites showing through). Melt 1 TBS. of butter over medium low heat. Add all the eggs and immediately begin stirring the eggs with a fork to make very small curds. When the eggs are just beginning to set, but are still very creamy, add one TBS of (room temperature) butter and whisk in. The eggs should still have a very wet appearance. Get them on to warm plates, sprinkle a pinch of kosher salt and cracked black pepper over them and serve immediately. Delicious!
When dining out, one trick that works at some breakfast joints is to ask for "Eggs scrambled soft". There are lots of short order chefs who will accomodate your good taste!

From Talk

"Approach love and cooking with reckless abandon....."

Cheers!
I think it may be a twist on this:
"Cooking is like love...
It should be entered into with abandon or not at all." Harriet Van Horne

From Serious Eats

Why Don't Recipes Include Salt Amounts?

In Maine we have an old adage that Lobster should be cooked in water that is as salty as the sea. In fact, when we're down on the beach, the water that fills the pots is indeed from the Atlantic itself. I learned when I moved to Oregon that the same holds true for Crab.
When I lived in Brooklyn way back when, I had the luxury of being invited at least once a week to join her quite large family for dinner. Pasta was always served. She explained to me one night that the reason her pasta was so good was that the water she boiled it in was as salty as the mediterranean.
But for other dishes, I have to agree with the majority that taste as you go works best. That said, everything benefits from some salt prior to service. It helps to bring out all the natural flavors.

From Recipes

Sichuan Eggplant

This looks like a fantastic recipe. I have several Japanese eggplants growing in my garden this year as always. This will be the fate of the first few we harvest! I think this would be a great side dish for grilled lamb done up with some asian spices/herbs. Eggplant and Lamg are a perfect pair.

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About MrMouse

Website: http://themrmouse.com/

Location: McMinnville Oregon - Oregon's Wine Country Hub

About: Foodie Guy. Lover of all things New York, San Francisco, New England and Hong Kong. Will try just about anything once. The only food I ever turned down was sauteed pigs fallopian tubes and uterus in Hong Kong. The smell was hideous...

Favorite foods: Seafood, Fungus-Truffles, Mushrooms - Oysters - Clams - Lamb - Eggplant - Artichokes - Asparagus - Fresh Herbs! - and last but not least, the first and subsequent summer tomatoes from my garden.

Last bite on earth: Tough one... Sliced tomatoes on homemade white bread, slathered with Mayo (homemade or Hellmans/Best Foods) with Kosher salt and cracked black pepper. No - wait - 2 lobsters, corn on the cob and sliced summer tomatoes from my folks house in Maine.