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Cook the Book: 'Think Like a Chef'
frying in a nice thick copper pan, as i am too lazy and dont like to wait for a roast to be finished!
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Chocolate Guide: Downtown
what about Vosges? The Best!! on Spring Street between Wooster and Greene
Cook the Book: 'Think Like a Chef'
frying in a nice thick copper pan, as i am too lazy and dont like to wait for a roast to be finished!
Chocolate Guide: Downtown
just wondering if you've sampled the frango chocolates now available at macy's? they were the marshall field's house brand, and macy's started selling them when they acquired field's. they're inexpensive {macy's often discounts them as well} and pretty good, especially the classic frango mints. or maybe they just taste like my childhood.
Chocolate Guide: Downtown
Hey Ed, Yum...all my favs, very comprehensive list.
When you have a moment, check out my most recent Video...
www.recchiuti.com/trolley
Cheers,
Michael Recchiuti
Cook the Book: 'Think Like a Chef'
And we have our winners!
They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL
Someone from Serious Eats will be contacting you all shortly for shipping info.
Thanks to everyone who commented, and tune in again for next week's Cook the Book.
Cook the Book: 'Think Like a Chef'
sear roasting
Cook the Book: 'Think Like a Chef'
Roasting - particularly with vegetables
Cook the Book: 'Think Like a Chef'
Slow cooking beans in my clay pot.
Cook the Book: 'Think Like a Chef'
Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.
So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.
Cook the Book: 'Think Like a Chef'
Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...
Cook the Book: 'Think Like a Chef'
Roasing at high temps - the flavor profiles are intensified -the best!
Cook the Book: 'Think Like a Chef'
Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!
Cook the Book: 'Think Like a Chef'
When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.
Cook the Book: 'Think Like a Chef'
Barbecue-ing, the real thing, low and slow on a steel grill using indirect heat generated by hickory wood coals, preferably on a warm spring, summer or fall day at a 1) racetrack, b) picnic ground in the country or c) drive-in (as in theater) in that order.
Cook the Book: 'Think Like a Chef'
Wok stir fried, love that Wok hey
Cook the Book: 'Think Like a Chef'
Braising, absolutely.
Cook the Book: 'Think Like a Chef'
roasting this time of year, grilling in the summer
Cook the Book: 'Think Like a Chef'
hard to pick a favorite, but this time of year, braising for sure.
Cook the Book: 'Think Like a Chef'
Picking up the phone and placing my order.
what?
I KEED! I'm a braiser and a baker
Cook the Book: 'Think Like a Chef'
Grilling --- over charcoal and hickory.
Cook the Book: 'Think Like a Chef'
Braising - mais bien sur!
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what about Vosges? The Best!! on Spring Street between Wooster and Greene