I can't find who said or where I read (on SE) to garnish food with fried sage leaves, so this is a general THANKS for the advice. I made my usual beef stew tonight but braised the beef with sweet paprika, fresh sage, and red wine instead (the flavor of the meat was to die for). Then, on a whim, I fried a couple dozen fresh sage leaves in 1/2T olive oil and a sprinkle of salt to finish. I ate a few before they even made it to the stew! Sooo good! I will be doing this again... (the residual oil is delicious too)
Now that I live back out here in Washington State, my family frequently brings me whole salmon. I really need to buy a good fillet knife and learn how to prep a whole fish. It's not very pretty right now. What's a good way to learn how to do this (fillet, etc.)...
I recently read an article (I hope it wasn't here) about ingredients that never go bad. I can't find it now but remember salt was one of the few items on the list - and I think corn syrup. I ask because I have a jar of cream of tartar I probably got as a wedding gift some 23 years ago. I can't find any information about how long it lasts. And, I think dried legumes last forever too. What other items in your pantry have infinite expiration dates?
I was in the gas station today and saw a jar of bright red pickled "Hot Mama" sausages on the counter. I can't BELIEVE I used to eat those...
What did you eat in your younger/dumber days that absolutely appalls you now?
I suppose I am the last one to "find" aioli and imagine the uses are endless. What do you use it for and what is your favorite flavor? (I'm making breaded chicken topped with a lemon/taragon blend tonight)
I had the most delicious posole served with lime wedges, fresh oregano, cilantro and thinly sliced onions and jalapeños every Sunday morning at the Old Town Mexican Cafe Restaurant in San Diego and would love to make some myself. I don't know where to find a good, authentic recipe though. After beating my head against the wall, I decided to ask here. Help!
Do you cook with it? How?
And, along those lines...how do you use Herbes de Provence (with or without lavender)?
To segue off the dutch oven conversation...In the world of stainless steel, non-stick and aluminum...who prefers to use a plain old cast iron skillet and for what?
I have to give a shout-out for my ancient 11.5" cast iron skillet handed down to me from my grandmother (have her 8" and a little 5" too but don't use them often). It has to be at least 80 years old and still is my go to for many things (like last night's Bifteck Sautee Marchand de Vins).
I know it was already discussed a bit here...(good article, by the way) http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html
I've often heard cooks/chefs either regularly cut or burn themselves when cooking. I'm wondering which you are...
Despite the fact I cut off the tip of my right hand middle finger with my Japanese Benriner Mandolin (OWIE!), I appear to burn myself more often than not (although I have little sensitivity in my fingertips anymore - it freaks my daughter out when I touch or turn over super hot stuff while cooking)
Cinnamon (Cinnamomum verum) or cassia (Cinnamomum aromaticu)...does it matter to you and why? (Much otc "cinnamon" is actually cassia - or so I've heard)
I have never understood the charm of crockpot cooking. I've never used one and had the dish turn out to be even satisfactory. I have tried countless times and countless recipes but always end up disappointed by the flavor. I feel crockpots cook the life out of whatever I put in them. Does anyone else feel this way?
Last night I experimented with cinnamon on my broiled pork chops and it was delicious! I can't believe I lived this long without using cinnamon in savory cooking. I combined 2T oil (I used canola but am sure olive would work too), 2t kosher salt, 2t fresh ground black pepper, 1t garlic powder and 1t cinnamon and rubbed it on five bone-in pork chops and let sit for an hour before broiling.
My question is...What other dishes to you sneak cinnamon into (aside from baking).
I was making a balsamic vinaigrette last night to put on my steamed broccoli and thought to grab my aerolatte milk frother instead of partaking in the tedious process of continuously whisking while slowly drizzling the olive oil. It worked like a CHAMP and my emulsion was complete (and stayed combined) in mere seconds. Not only does it make wicked good frothed milk, but it also makes a mean vinaigrette!
I know there are a bunch of great ones out there. The movie does not have to be food themed necessarily but perhaps has a strong epicurean element. I've seen list after list and think I've watched most of the good ones (less Tampopo and Big Night which I've heard are delicious to watch) but am looking for suggestions. PS - As much as I love the eye candy that is Willy Wonka and the Chocolate Factory, I - for some reason - can't think of it as a food movie...PPS - My favorites are Eat Drink Man Woman and Babette's Feast...and I love to watch Paul slice garlic in Goodfellas
Which one would it be?
I love food and I love to write...thus, I love to write about food. I've tried the blog thing for about a year to satiate my desire to write about food but apparently don't know how to get anyone to read it but a few loyal friends and family (yes, yes, I have/had visions of Julia & Julia dancing in my head). Since food blogs are a dime a baker's dozen, why should I keep writing? My love of reading my own writing is not quite enough anymore (Does that sound vain? I don't mean to be.) If I, in my own little mind, think I have something important to say, how can I better share it with the world - or at least a tiny corner of it?
Stupefied in Seattle (close enough, anyway)
I can never make up my mind between savory and sweet, particularly before noon. Pancakes? Eggs? Waffles? Bagel and lox? I just don't know. Once in a while I strike gold and find a Monte Cristo and all my troubles and uncertainties are resolved: filled with ham or turkey and cheese, fried à la French toast, served with red currant jelly (though I like to drown mine in maple syrup if it's handy, too). The best of both flavor worlds.
No outdoor space? No green thumb? Not much sunshine? No problem. You can still easily grow your own bean sprouts. The process feels more like food prepping than gardening, which I think is key to not screwing it up either. All you need are beans, a jar, some cheesecloth, a rubber band, and water.
I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.
Japanese Cheesecake - the velvety smooth, creamy, as well as the fluffy texture makes it stand out the crowd....