I want some of that rabbit (hare?) cappuccino.tifosi77 wrote:Absolutely brilliant episode..... favorite part was José Andrés asking the fisherman to double check seasoning for him. Great stuff.
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
so my 6 year old cousin lives in state college and has been begging me to come over for dinner the past week. went over tonight and she made the menu, and helped her mom cook it.
Fancy grilled cheese:
Sour Dough bread
Mild Cheddar cheese
Smoked turkey
Tomato
To go along with Rachel Ray's tomato soup recipe.
it was quite an enjoyable evening.
Fancy grilled cheese:
Sour Dough bread
Mild Cheddar cheese
Smoked turkey
Tomato
To go along with Rachel Ray's tomato soup recipe.
it was quite an enjoyable evening.
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Re: Where my fellow cooks at???
C2i are you up at state right now I take it ?
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Re: Where my fellow cooks at???
yup, moved here at the beginning of june. just started my orientation and TA training this week.
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Re: Where my fellow cooks at???
Are you local somewhere or in an apt complex?
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Re: Where my fellow cooks at???
Briarwood FTW.
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Re: Where my fellow cooks at???
Hate him or love him, Bourdain is on the Colbert Report tonight.
(Personally, I think his show is among the best on TV.....but he's a terrible judge on Top Chef.)
(Personally, I think his show is among the best on TV.....but he's a terrible judge on Top Chef.)
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Re: Where my fellow cooks at???
Eh, I think he's okay on TC. But I agree that No Reservations is one of the best shows on TV. Great, great show.
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Re: Where my fellow cooks at???
I think he's a lot better at commenting on sublime food, than what gets served on that program.
Not a big deal, but he seems out of place there.
Not a big deal, but he seems out of place there.
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Re: Where my fellow cooks at???
From the not really cooking department:
Homemade (fried) corn tortilla chips are a real treat.
Homemade (fried) corn tortilla chips are a real treat.
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Re: Where my fellow cooks at???
My homemade bread and marinara recipes (yup...made them up as i went) with Alton Brown's beef/pork/lamb meatballs recipe. this was delicious.
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Re: Where my fellow cooks at???
Looks bomb Count
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Re: Where my fellow cooks at???
OMG this place in Uniontown Mall called "The Grotto" has the best bread I've ever had. I want their recipe.
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Re: Where my fellow cooks at???
From the **** that prefab department:
I wanted to make a more homemade feeling ragu and here is what I came up with:
Sauteed onions, garlic and green peppers
5 links of Italian sausage sliced in half and fried in olive oil.
1/2 of that went into the food processor with some beef stock
Threw the pureed sausage in with the onions, etc, plus
32 oz can of crushed tomatoes
kalamata olives
finely diced pepperoncini
the rest of the italian sausage, diced
various herbs
salt
pepper
more olive oilo
cup or so of red wine
I'm going to wait another hour or so to officially have it, but quite good so far.
(The pureed sausage and stock give a wonderful depth of flavor.)
I wanted to make a more homemade feeling ragu and here is what I came up with:
Sauteed onions, garlic and green peppers
5 links of Italian sausage sliced in half and fried in olive oil.
1/2 of that went into the food processor with some beef stock
Threw the pureed sausage in with the onions, etc, plus
32 oz can of crushed tomatoes
kalamata olives
finely diced pepperoncini
the rest of the italian sausage, diced
various herbs
salt
pepper
more olive oilo
cup or so of red wine
I'm going to wait another hour or so to officially have it, but quite good so far.
(The pureed sausage and stock give a wonderful depth of flavor.)
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Re: Where my fellow cooks at???
Sounds great, columbia - all you need now is some homemade pasta and a fresh baked spacatto loaf.
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Re: Where my fellow cooks at???
One step at a time.
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Re: Where my fellow cooks at???
Just learned today that both Ferran Adrià and Heston Blumenthal are releasing home cooking cookbooks later this year.
I actually giggled.
I actually giggled.
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Re: Where my fellow cooks at???
Then you'll enjoy this for sure:tifosi77 wrote:Just learned today that both Ferran Adrià and Heston Blumenthal are releasing home cooking cookbooks later this year.
I actually giggled.
A dramatic reading of Gwyneth Paltrows cookbook.
[youtube][/youtube]
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Re: Where my fellow cooks at???
I.... ate.... miso soup..... every day for breakfast...... and sometimes with dinner, as well......
She did a PBS show with Mario Batali a couple years ago called "On the Road Again" where they (and two companions) did a driving tour of Spain. She made the whole trip without once eating jamón. Clearly, Gwyneth Paltrow is not to be trusted.
We occasionally get some pretty ott melodramatic emails from customers complaining about this and that, or responses to takedown notices from 'fans' who are infringing on our copyrights. Had one guy threaten to kill himself if we shut his website down. Anyway, the new winner is a guy who got kicked out of a card game tournament last year and punched two holes in the wall on the way out of the building. He took it upon himself - 9 months after the fact - to write us an email explanation and plea for reinstatement. It ran to just under 2,000 words and it was all one paragraph. The best part was that the email just.... ended..... no wrap up, no concluding remarks. Just a reference to the message his father left him with shortly before the tournament.......... "you will do well because you have the strength of your grandfathers with you".
So we might do a dramatic reading of that email for YouTube consumption in the near future.
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Re: Where my fellow cooks at???
From the ketchup thread.......
Here's the full recipe for his steak with blue-cheese-infused butter and mushroom ketchup
A demonstration of the mushroom ketchup recipe and technique:
[youtube][/youtube]
(the audio is out of sych for some reason)
Note that you have to start the ketchup recipe at least a day in advance of when you want to eat it. One batch of mushrooms will be pickling while another batch is having its liquid leeched out by a good salting. The good news is the pickled mushrooms keep for months in a sealed container, and the ketchup itself will stick around for a week or more.
The bleu cheese-infused butter is such a brilliant idea. It really floored me how much the butter took on the bleu cheese flavor. The recipe makes far more butter than you will need to finish the steak, but it keeps as long as regular butter and has many uses. I've used it to adorn a burger (which is largely the same application as the above), and also as my lipid of choice for sauteing greens like dandelions or mustard. Bleu cheese and apples are a combination that I recently came to love, so I think I might try this as a flavor base for a chunky applesauce/pork adornment sometime, or even as the sauteing fat for a steak in and of itself.
It's from Heston Blumenthal and the "In Search of Perfection" BBC series. I like to preach the good word of Blumenthal at every opportunity.Chefpatrick871 wrote:Can you post that mushroom ketchup recipe.
Here's the full recipe for his steak with blue-cheese-infused butter and mushroom ketchup
A demonstration of the mushroom ketchup recipe and technique:
[youtube][/youtube]
(the audio is out of sych for some reason)
Note that you have to start the ketchup recipe at least a day in advance of when you want to eat it. One batch of mushrooms will be pickling while another batch is having its liquid leeched out by a good salting. The good news is the pickled mushrooms keep for months in a sealed container, and the ketchup itself will stick around for a week or more.
The bleu cheese-infused butter is such a brilliant idea. It really floored me how much the butter took on the bleu cheese flavor. The recipe makes far more butter than you will need to finish the steak, but it keeps as long as regular butter and has many uses. I've used it to adorn a burger (which is largely the same application as the above), and also as my lipid of choice for sauteing greens like dandelions or mustard. Bleu cheese and apples are a combination that I recently came to love, so I think I might try this as a flavor base for a chunky applesauce/pork adornment sometime, or even as the sauteing fat for a steak in and of itself.
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Re: Where my fellow cooks at???
Nice, thank you, gonna start the mushroom ketchup tonight for a saturday night dinner. My only question is in the link he has a regular ketchup recipe along with the mushroom ketchup but no real mention of the use for the regular ketchup. *shrug* Ill post some pics of my finished product on saturday, can't wait sounds awesome!
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Re: Where my fellow cooks at???
Ok, first report, mushrooms "juicing", other mushrooms pickling, stilton butter is done, now I wait.
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Re: Where my fellow cooks at???
Yeah, just noticed that myself...... the recipe from the show doesn't use tomato ketchup, so not sure that that's all about.
Go in to your fridge tomorrow morning and lift one layer of the butter off the cheese and give it a whiff. I was absolutely amazed how much of the cheese aroma the butter took on in one night.
Go in to your fridge tomorrow morning and lift one layer of the butter off the cheese and give it a whiff. I was absolutely amazed how much of the cheese aroma the butter took on in one night.
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Re: Where my fellow cooks at???
Made the stuffed pork chop again, this time also made garlic mashed potatoes for a side. I also snapped a couple pics this time which I will post later.
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Re: Where my fellow cooks at???
Having a grad party for my GF tomorrow.. making burgers and dogs on the grill, also baked beans and parsley potatoes. horray for cooking all night. (shouldn't be too difficult. pan > foil > bake > table)