was at goodwill today and I found the book "Mastering Simplicity: A Life in the Kitchen" by Christian Delouvrier. I opened it up to find out that it is signed by the great chef. I paid $1.75. Awsome!!
I am looking for a great recipe for beans and rice (black)
I want to try to replicate a version I had that was like a sauce but not soupy. ANy tips or tricks?
I'm curious. Does anyone not look at the ingredient labels. I know I do. I try to stay away from any hydrogonated oils, simple sugars, and refined flour. Everyone else I know also does this.
Is there anyone out there who eats whatever they want, whenever they want?
I hear it taste like a lighter lamb. I may try some because my butcher has it on sale for 2.99lb
I was thinking of trying it out. Any tips?
I know that for the most part, most meat should be cooked to medium rare. However, is there a way to cook meat to a well done and still keep some flavor?
I am looking for tips on lentil soup. I've looked at a few recipes and seen everything from paprika,cumin,vinegar,yogurt,cilantro and anything in between. I wanna know if any of you think you make a killer lentil soup - if so, can you share your "secret"
I've been looking at many recipes and they all look similar. I want to know if you think it would be okay if I add a small amount of soy, fish sauce, garlic to the rice noodles. I'm just curious because it seem like nobody does this and I'm wondering why?
What do you'll think of the new show? I have not seen it yet, but I have 2 DVR'd and plan on watching them soom. Glad to see him back though!
So far I've read a few tips.......
Salt pork instead of bacon
finish with 2 tsp red wine vinegar
Any other tips or advice. I plan on making a pot tommorow
I was at whole foods yesturday and saw Kombucha for 2/$5. I've been wanting to try it for awhile now. So I bought one to try. How in the world can anyone stomach this? LOL! I know it is good for you but I think I rather not be healthy! It tasted like vinegar and Fritos. My question is, does anyone here drink this stuff regularly?
I bought a nice 2lb organic Lamb Shank and I plan to braise it tommorow. I don't usually work with lamb so I wanna see if there are any tips out there?
I plan to braise it in Cabernet Sauvignon, however I read that many people prefer a stock to wine; Whats your take?
My nephew is looking into going to culinary school soon. However, he is getting mixed responses from everyone. Some are telling him to get first hand experience and others are telling him school is the way to go. Now, I have never gone to culinary school so I don't know what to tell him. I would say that experience is a plus but just like college in the business world, thats what companies look for. Anyone want to share thoughts?
Also, if anyone has actually been to a culinary school he has a few questions. 1. What age are most of the students (he's 20 and don't really want to be in a room full of 45 yr olds) 2. What skills (if any) do you need before you attend?
I may have a chance to go next week. I've seen good and bad reviews. I am just looking for any reviews from people familiar with it
Whenever I make homemade chicken stock, it is good but a little subtle. I usually add store bought chicken base to it? That usually gives it more of a chicken "punch" but I'm wondering if that is a waste of homemade stock b/c I taste alot more of the artificil base than the stock. Any opinions/suggestions
I love fried calamari but it seems that whenever I order it, I get the rings (squid body) but never get the tenticles (my favorite). I realize that there is only 1 possible tenticle per squid but I seem to be not even getting a few. Does anyone know where (near Chicago) I can get some good tenticle calamari?
Ideally, I do not like to make my food strictly from a recipe and if I do, I'll defiantly put a different spin on it. However, I do like to look at recipes for inspiration and techniques. While looking for a good soup recipe, I went to numerous websites and search engines to look for a recipe that is "out of the ordinary". Through my exploration, I noticed that 99% of recipe websites fall into 3 categories (Quick & Easy, Healthy, Cheap Eats). It kind of bugs me. I understand that if someone has worked a full day and is tired when the get home, the don't want to make a 10 hr Bolognese sauce, but these websites are getting out of hand. ( A soup recipe literally was opening a can of broth, a can of kidney beans, and bags of frozen veg). My question is, which websites (If any) have real recipes where you actually have to cook 99% of the items. It may not be quick. It may not be healthy, and may not be cheap but that is not what I'm looking for.
I've seen this 100% corn pasta in the grocery stores for awhile now. I've always been intrigued because I've always loved pasta and corn and do not like the taste of whole wheat pasta (too grainy). I've never tried it because it's usually upwards of $5 per pound and I just can't get myself to pay that price. Well, that brings us to today ; I was at the store and they had it marked down to $1.20 lb. I thought, "what the heck" and bought a box. I just got done eating it and I was very very surprised. It is actually really good. There are a few things I must share though. The box called for 8-9 minutes (It took 13 minutes). This is a pasta for someone who likes there pasta al dente (like me!). The weird thing too is, I was expecting a "sweet" corn taste. That is non existent. Now, I'm not sure if it was the brand I had or if it is all of them, but if I didn't know it was corn, I wouldn't have guessed it.
All in all - It was very good! A better alternative to whole wheat pasta.
Has anyone else tried it and what do ya'll think about it?
There are many different ways to do it. I am going to make one on saturday but I've seen different methods such as (my methods are in "( )".........
type of meat ( I'm using pork butt)
brine or not (I'm not)
rub (Salt, Pepper, Brown Sugar, Cayenne, Papika)
Time and temp (6-8 at 225)
Sauce (sweet vinegar based)
What are your secrets or methods?
I know some people make stock with leftovers (which is a great way to not waste) but I wanna know what is your ideal stock.
I like mine simple.....
onion (skin on)
garlic (skin on)
I was at arget today to pick up some K-Cups (would also like to know some of your guys favorites) and saw Giada's new line of food and cookware. She had it all - from dutch ovens to casseroles to knifes. Food wise, she had oils,coffees,tapenades. All-in-all it all was resonable prise wise and looked like pretty good quality. Has anyone seen/bought anything from her? Thoughts??
a food cart.
I have worked in many restaurant/grills and of recently been asked if I would like to buy a food cart. The menu would be gourmet and artisanal grilled cheese sandwiches. I just would like to know how many of you would eat a grilled cheese for lunch? Tanks for the input and i'll kept you all updated!
For those of you who have tried both; which one is better?
There has to be a secret because it is impossible to make perfect chewy, moist brownies! Seriously though, what am I doing wrong? I cook more than I bake but I should be able to follow a recipe; any good advice or recipes?
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