crimsonfancy’s Profile
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Cook the Book: Molto Batali
Family is my favorite crowd to cook for.
Cook the Book: 'The Family Meal'
Pastas, rice dishes, stews, meatballs, big salads, beans
Bake the Book: 'Plum Gorgeous'
Apricot tart with ricotta and honey.
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Recent Favorites
In a Pickle: Pickled Red Tomatoes
Posted by Marisa McClellan, August 30, 2011 at 9:00 AM
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Recent Quizzes
crimsonfancy got 50% correct on Quiz: How Much Do You Know About Sushi?
Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM
crimsonfancy got 60% correct on How Much Do You Know About Hot Dogs?
Quiz posted by Katie Quinn, May 3, 2010 at 6:30 PM
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Recent Comments
Super Bowl Giveaway: 10-Pound Box of Pat LaFrieda Sliders
Due to the Saints not making the Championship this year, I'll be at work...providing great fun for hungry guests. Saints as a contender would have been my way out.
I'll be rooting for Eli to represent!
Cook the Book: Molto Batali
Family is my favorite crowd to cook for.
Cook the Book: 'The Family Meal'
Pastas, rice dishes, stews, meatballs, big salads, beans
Bake the Book: 'Plum Gorgeous'
Apricot tart with ricotta and honey.
Cook the Book: 'The Big New York Sandwich Book'
Mexican chorizo, scrambled egg, roasted poblano, avocado, Asadero...pressed
Cook the Book: 'Super Natural Every Day'
love the idea of that potato salad!
Anyone Else Obsessed with Marcona Almonds?
We like to dust em with pimentón and fine salt. Briefly toast in the oven and serve in salads or just as a snack with cheese and fruit.
Cook the Book: 'The Book of New Israeli Food'
We love to try all Mid East restaurants in an around New Orleans as often as possible. I like that this book looks so beautiful and would certainly inspire new products for our home pantry.
Cook the Book: 'Tender: A Cook and His Vegetable Patch'
Here's ours!:
http://www.facebook.com/pages/Family-Vertical-Agriculture-Project/115003945201487
Vertical gardening in HESCO containers used in assistance of flood prevention in South Louisiana!
Drink the Book: 'Jelly Shot Test Kitchen'
Rum, Mango nectar, Coconut water, Lime juice....layered!
Seriously Asian: Thai Curries, Part One: Lobster in Yellow Curry Sauce
You make very nice food. I've browsed the comments after I made my previous post. Very good to read simple and complex so perfectly executed.
I hope you keep it coming.
Seriously Asian: Thai Curries, Part One: Lobster in Yellow Curry Sauce
Excellent work!...Wonderful article...Thanks for the good stuff, Chichi Wang!
Cook the Book: 'What We Eat When We Eat Alone'
Simple soup of chorizo, chickpeas and mustard greens garnished with some pickled onions a friend gave me. A couple slices of dense bread laden with good olive oil for dunking. This soup makes me so happy.
"...and the chicken tastes like wood."
I would suggest brining. Maintains moisture and seasons the breast well. Experiment with various components including cider, honey, herbs, spices, citrus. Allow the breast to dry and develop a pellicle. Butter or olive oil, hot skillet or charcoal, don't overcook. Easy and inexpensive with quick prep time.
America's Heroes, Grinders, Subs, and More
Dressed poboys do not typically include mustard or onions. The lettuce must be shredded and in my opinion, soft butter on the bread prior to mayo. One famous bread producer is Leidenheimer bakery.
What was the best thing you ate at last night's superbowl?
Crawfish, jambalaya, Abita Beer, and king cake
Sauces: All I want is a good remoulade recipe
I'll give you the exact recipe that I use in my restaurant in South Louisiana. It is a variation on Jasper White's Summer Shack recipe. Our guests love it! Scale it down or you'll have remoulade sauce for weeks!
1 gal mayo
1 cup Dijon
10 oz. tom paste
5 oz. lemon juice
5 oz. worchestershire
5 oz. sugar
6 T old bay
1 c shallot, minced
4 c minced dill pickle
4 c green onion, minced
1 c parsley, minced
1 T cayenne
¼ c kosher salt
2 T black pepper
-Blend it all...we use an immersion mixer...
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Recent Posts
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Recent Favorites
In a Pickle: Pickled Red Tomatoes
Posted by Marisa McClellan, August 30, 2011 at 9:00 AM
Scott's Pizza Chronicles: San Marzano Fact vs Fiction
Posted by ScottWiener, August 26, 2011 at 9:00 AM
Bread Baking: Pepper and Jack Beer Bread
Posted by dbcurrie, August 23, 2011 at 4:45 PM
Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter
Posted by Caroline Russock, August 24, 2011 at 11:45 AM
Sunday Brunch: Beer Bread with Onions
Posted by Sydney Oland, July 16, 2011 at 11:00 AM
Cook the Book: 'The Big New York Sandwich Book'
Posted by Caroline Russock, July 18, 2011 at 12:45 PM
Grilling: Smoked Pork Belly Marinated in Char Siu Sauce
Posted by Joshua Bousel, July 8, 2011 at 1:00 PM
Video: Behind the Scenes at Arirang Kimchi
Posted by Erin Zimmer, June 22, 2011 at 12:45 PM
The Best Surface for Baking Pizza, Part 12: All-Clad Soapstone
Posted by dbcurrie, June 7, 2011 at 9:30 AM
Anyone Else Obsessed with Marcona Almonds?
Posted by Lee Zalben, June 1, 2011 at 2:15 PM
Snapshots from Paris: Salads at Le Relais Gascon
Posted by Carey Jones, April 11, 2011 at 5:15 PM
Spice Hunting: Chewy Drinks with Basil Seed
Posted by Max Falkowitz, April 14, 2011 at 9:00 AM
Cook the Book: Fried Stuffed Olives
Posted by Caroline Russock, August 11, 2010 at 1:30 PM
Cheese Sauce for Cheese Fries and Nachos
Posted by J. Kenji López-Alt, September 17, 2010 at 10:45 AM
The Serious Eats Guide to Food Photography
Posted by J. Kenji López-Alt, April 25, 2011 at 9:00 AM
Snapshots from Europe: Solæg, or Pickled Eggs
Posted by Steen Bjørn Hanssen, April 25, 2011 at 11:00 AM
Cook the Book: Chicken Kara-age, AKA Japanese Fried Chicken
Posted by Caroline Russock, February 15, 2011 at 12:30 PM
The Food Lab: All-American Eggplant Parmesan
Posted by J. Kenji López-Alt, February 4, 2011 at 8:00 AM
Cook the Book: Homemade Sriracha
Posted by Caroline Russock, February 4, 2011 at 12:30 PM
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Polls
crimsonfancy hasn't answered any polls yet.
Quizzes
crimsonfancy got 50% correct on Quiz: How Much Do You Know About Sushi?
Quiz posted by Joan Fang, June 21, 2010 at 7:30 PM
crimsonfancy got 60% correct on How Much Do You Know About Hot Dogs?
Quiz posted by Katie Quinn, May 3, 2010 at 6:30 PM
Due to the Saints not making the Championship this year, I'll be at work...providing great fun for hungry guests. Saints as a contender would have been my way out.
I'll be rooting for Eli to represent!