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Cook the Book: 'Dishing Up Vermont'
There is nothing like the "sugar and snow" custom in Vermont that takes place during the sugaring (maple syrup) season when folks get together after a fresh spring snow, and pour hot fresh Maple syrup over the snow making a chewy maple snack that acts as a perfect foil for the various pickles that everyone brings from there pantry's. Got to try this before you die!
Anthony Bourdain drunk on latest episode!?!?
Wish I could have joined him!
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Recent Comments | Response to Comments
Cook the Book: 'Dishing Up Vermont'
There is nothing like the "sugar and snow" custom in Vermont that takes place during the sugaring (maple syrup) season when folks get together after a fresh spring snow, and pour hot fresh Maple syrup over the snow making a chewy maple snack that acts as a perfect foil for the various pickles that everyone brings from there pantry's. Got to try this before you die!
Anthony Bourdain drunk on latest episode!?!?
Wish I could have joined him!
Cook the Book: ''Wichcraft'
I got to say, and I'm not sucking up, that Tom's open faced duck prosciutto and duck egg salad sandwich was one of the most memorable things I ate on a recent eating trip I was on in NYC.
Rare Chicken
Having eaten it on many occasions in Japan, I'm neither an advocate or in opposition. I have alway's seen it prepared in the same manner. First, only the" tenderloin " from the Breast was used. After removing it from the breast and removing the strip of sinue,the chef would sanitize the work surfaces. After the meat was placed on a small cutting board . Placing the board over a sink the chef poured boiling water ever so briefly over both sides of the meat and then immediately plunged the piece into an ice water bath.This technique is used in some fish sashimi preparations as well. While ,I don't crave find myself craving chicken sashimi, I did feel safe as safe eating it as I do most things.
If Obama and McCain were food... What food would they be?
Obama, New American Cusine. McCain S.O.S.
Bought a Beef Heart... What do I do?
I've herd of folks taking it to a restaurant and asking the chef to prepare it. That's where the phrase" Eat your heart out "is derived from.
Has anyone developed an alternative for "cream of --- " soups?
Here's a very simple and quick alternative. The Bisque. For every gallon of liquid in your recipe add 1 cup of uncooked rice. When the rice is cooked, puree the soup and pass through a strainer. Then garnish with reserved Veg. of the themed soup ;IE Florettes, diced tomato,sliced mushroom etc...You'll find a very similar apperance and mouth feel.
Weekend Book Giveaway: 'Around the World in 80 Dinners'
Rome- pajata Shanghai- soup dumplings Alba- Truffles morning ,noon and night
In Design: A Kitchen Renovation III
Looks great, needs a free standing butcher Block Table.
Ed Levine's Serious Diet, Week 4: The Gauntlet
Ed, I like you faced these challenges last year and as a chef it has not been easy. I have however been able to loose 70 pounds in a year. First, I cut all sugar and as many carbs as possible. Second and most importantly, I wake up 3 hours earlier 5 days a week and work out at the gym. No one can believe I'm doing it ( at 50) . I feel so much better and find that now I still taste everything,just not by the plateful! I'm pulling for you.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Curtis' Barbecue in Putney, VT
Seriously Delicious Giveaway: Zingerman's Gift Certificate
I just sent my mom some of their Spanish cheeses and she was thrilled.
Cook the Book: Pan-Roasted Mushrooms
Same way I cook them ,but no garlic or tarragon.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
Chinese mustard and cucumber
Seriously Delicious Holiday Giveaway: A Year of Chocolate
The Darker the better and with a shot of whole milk chaser.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Porterhouse for two
Cook the Book: Vegetarian Suppers
Fettuccine, a little butter, parm.....and shaved white truffles.
Cook the Book: 'Dolce Italiano, Desserts From the Babbo Kitchen'
A shot of the oldest balsamic I can find.
Cook the Book: 'Beyond Nose to Tail' Contest
Bulls foot soup and ice cold hieneken at 2pm , roadside in St. martin
Morimoto's Cookbook Can Be Yours This Weekend
Morimoto and Sakai . For some reason I can't put into words The new Iron Chef show just isn't the same show. It's good ,but it's lacking the Asian touch and is too rooted in New York.
Excluding: NYC, SF, Paris, Chicago, Tokyo...favorite food city?
OSAKA.....OSAKA....OSAKA . Any questions?
What do you use maple syrup for?
Ciao. Thought I'd report back after 2 experiments:
1) A Sazerac with maple syrup instead of simple syrup. Oh yeah!!! Gave the drink more complexity and a more subtle roundness. Could be a new favorite. We cut the maple syrup back by 1/2 and then brought it up to the full measure (same qty as you would use of simple syrup) because the maple was not that cloyingly sweet as we had expected. Truly excellent.
2) A maple/bourbon glazed roasted quail. The glaze was the syrup, a shot of bourbon, a chili pepper, Viet Namese cinnamon (very fragrant), cloves, nutmeg and grains of paradise. Outstanding! Finger licking divine.
And yes, we sipped some straight. It is like a cordial.
AND I got a whole lesson on the Grade A/B thing and they agree with everything you've said Lemonfair.
Thanks!
P.S. No pancakes or waffles in Italy...it's against the breakfast code which states that breakfast can be no more than a cappucino and a cornetto (cigarettes used to be required, they are now optional)
What do you use maple syrup for?
I do a lot with maple syrup - most recently crinkly, crunchy, chewy cookies.http://therunawayspoon.com/blog/2009/11/maple-spice-crinkles/
What do you use maple syrup for?
I make my own vanilla yogurt and sweeten it with maple syrup - 1/3 cup of maple syrup plus 1 tsp. vanilla extract per quart of yogurt.
I also use it as a glaze/sauce for a pork tenderloin - 1 cup maple syrup, 1/4 tsp. cinnamon, a generous pinch cayenne pepper, and a tiny pinch ground cloves. I heat that to a simmer, pour it over the top of the tenderloin, cover with foil, and bake at 325 to an internal temperature of 170. Several times, I turn the tenderloin to keep coating it with the syrup.
What do you use maple syrup for?
@Judith - just read the comment about grade B. I know it has a stronger flavor, but most of us Vermonters consider the "good stuff" to be grade A medium amber or grade A fancy, and the cost reflects the fact that there is less of the A grades, which come from the very earliest runs of sap.
But to be sure, if you have grade B you can use it in cooking and still have more of the maple flavor shine through.
What do you use maple syrup for?
If I only had a small amount I wouldn't use it in any way that disguised it's taste, which happens most of the time when it's used as an ingredient, instead of as a topping. I speak from experience since I usually have plenty around and do use it as an ingredient. I even make a little of my own, from a backyard maple tree. (Though this year I mostly froze the sap, which is what I like best and isn't available commercially).
Besides the pancakes, waffles, French toast, I agree with using as a topping on oatmeal.
Maple syrup has an incredible affinity for sausage, and for peanut butter. I put a thin layer of pb on my french toast before adding maple syrup.
If your friend brought you fancy, then sipping a couple of tablespoons as a cordial is the best way to savor the delicate flavor.
What do you use maple syrup for?
Trick question?
Pancakes, Waffles, French Toast.
What do you use maple syrup for?
In the summer when I make corn fritters, my family loves it as a topping. We also drizzle it in a puddle of corn grits.
What's your favorite food when drunk?
Days of college, days of youth, six parts gin to one part vermouth
http://www.collegehumor.com/video:1919716
What's your favorite food when drunk?
This must be the dumbest question I've ever seen on this site. Get serious.
What's your favorite food when drunk?
Actually ANYTHING with a Side of Hot Man is good... drunk or sober!
What's your favorite food when drunk?
Whataburger taquitos: bacon, egg & cheese (with picante) or a Philly cheesesteak. Depends on whether I am in Texas or NJ/PA at the time of said drunk.
What's your favorite food when drunk?
I don't get drunk anymore, but after a few drinks, if there is cold fried chicken left over, it's gone! Dave
What's your favorite food when drunk?
I don't know that it's actually considered food, but I can kill some Taco Bells after having a few "pops". Grease is GOOD!!! LOL!!!
What's your favorite food when drunk?
katerine, if i had the ingredients to make poutine at home, i would! i would have to drive to dysarts restaurant and, well, i would be drunk, *sigh* i wish they delivered.
What's your favorite food when drunk?
When I was in Korea, the food trucks with the spiciest dukbukki were the best...the raging heartburn the next day, not so much
What's your favorite food when drunk?
Cheese fries with feta dip from The Grill in Athens, GA (open 24 hours, and they don't mind my drunken revelry!) or animal style from an In N Out. Although I'm pretty sure everybody likes about anything from LaFonda dogs by the UGA library, in terms of nasty-ass street food. I'm nursing a gin and tonic right now, and getting absolutely ravenous reading your posts!
What's your favorite food when drunk?
oh and there's chili on there too :) numnum
What's your favorite food when drunk?
Has no one heard of a garbage plate? i think it originated around rochester, ny.. best drunk food. ever... basically its a giant plate with either two hamburger patties or chicken fingers, french fries or homefries, mac salad, bread and covered in chopped onions.. you have to drench it in ketchup, mustard, salt and pepper.. its amazing...
http://www.facebook.com/photo.php?pid=31625280&l=0b694a8f5b&id=8102742
What's your favorite food when drunk?
It's strange no one's mentioned Montreal's poutine. It's the best food for a hangover -- the starchy French fries topped with cheese curds will help you sleep like a baby. When the bars start closing in Montreal, restaurants serving poutine are absolutely packed!
What's your favorite food when drunk?
Doner kebap on a toasted baguette with loads of mayo and french fries.
And pad thai.
@GirlFromJetCity - couldn't agree with you more about the side of hot man.
What's your favorite food when drunk?
If someone said "wings" then I missed it.
WINGS! WINGS! WINGS!
What's your favorite food when drunk?
Dynamite Yaki from Go on St. Mark's in the East Village.
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About gwcafe
Website: http://www.gatewaycafe.com
Location: Lyons, Colorado
About: Owner / Chef
Favorite foods: Japanese,Thai,Italian,French and Spanish
Last bite on earth: White Truffle.
Breakfast,lunch and dinner