puree some peas in that ishtifosi77 wrote:tifosi77 wrote:Tonight - Seared scallops with corn velouté and roasted red pepper coulis, served with a salad of Granny Smith apples, Pt. Reyes bleu cheese, Marcona almonds and an apple cider vinaigrette....
I need to find a way to make the velouté lighter in color to create a bigger contrast on the plate.
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???
semi-related: joe bastianich is an a-holecolumbia wrote:Celeb Chef Lidia Bastianich Accused Of Enslaving An Italian Chef:
http://gothamist.com/2011/08/19/celebri ... ch_acc.php" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
I have an extremely difficult time believing anything asserted in that suit is accurate.....columbia wrote:Celeb Chef Lidia Bastianich Accused Of Enslaving An Italian Chef:
http://gothamist.com/2011/08/19/celebri ... ch_acc.php" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
I got some Thai green curry paste in the mail today, so tonight's dinner is going to be spicy.
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Re: Where my fellow cooks at???
Cut it with a little coconut milk and lime juice and soak some chicken in it for a couple hours.
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Re: Where my fellow cooks at???
I had a tofu craving, so it's soaking in the the curry/coconut milk mixture right now.
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Re: Where my fellow cooks at???
And yet, some attorney took the casetifosi77 wrote:I have an extremely difficult time believing anything asserted in that suit is accurate.....columbia wrote:Celeb Chef Lidia Bastianich Accused Of Enslaving An Italian Chef:
http://gothamist.com/2011/08/19/celebri ... ch_acc.php" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
That doesn't look so scary... How hot could it be?columbia wrote:
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Re: Where my fellow cooks at???
Straight from Thailand (via Queens).
I still have connections there.
I was warned that it is "Thai hot" and I'm already sweating from just mixing it up.
I still have connections there.
I was warned that it is "Thai hot" and I'm already sweating from just mixing it up.
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Re: Where my fellow cooks at???
We have a local Thai place we get delivery from a couple times a month that offers four levels of heat 1-4, with 4 being the hottest. First time we ordered the 4 wasn't that hot at all. Next time, I pointed this out and the woman on the phone (who also turned out to be the chef) laughed and said "Okay, I make it like I eat it".
I couldn't feel my face for 2 hours...........
I couldn't feel my face for 2 hours...........
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Re: Where my fellow cooks at???
I had a similar experience at an Indian restaurant in Cambridge, MA.
Being used to "PGH hot" for Indian food, I ordered a 10/10 on the heat scale.
That was not the smartest move, I can assure you.
Being used to "PGH hot" for Indian food, I ordered a 10/10 on the heat scale.
That was not the smartest move, I can assure you.
Last edited by columbia on Sat Aug 20, 2011 2:17 pm, edited 1 time in total.
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Re: Where my fellow cooks at???
Going to a poker game tonight and I volunteered to make Guacamole.
Headed off to the store to see if I can find some ripe avocado's.
Anyone have any good recipes?
Mines basically Mashed Avocado, Cilantro, Red onion, Garlic, salt, and a sprinkle of lime juice. (Maybe a touch of Cayenne Pepper for a slight kick)
T.i.A.
Headed off to the store to see if I can find some ripe avocado's.
Anyone have any good recipes?
Mines basically Mashed Avocado, Cilantro, Red onion, Garlic, salt, and a sprinkle of lime juice. (Maybe a touch of Cayenne Pepper for a slight kick)
T.i.A.
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Re: Where my fellow cooks at???
That sounds about right to me.
In a pinch, you can ripen them in the microwave:
http://www.ehow.com/how_5041118_ripen-a ... owave.html" onclick="window.open(this.href);return false;
Not ideal, but it works.
In a pinch, you can ripen them in the microwave:
http://www.ehow.com/how_5041118_ripen-a ... owave.html" onclick="window.open(this.href);return false;
Not ideal, but it works.
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Re: Where my fellow cooks at???
That would have saved my bacon last week... I must have hit up 20 stores/bodegas trying to find them at just the right stage.columbia wrote:That sounds about right to me.
In a pinch, you can ripen them in the microwave:
http://www.ehow.com/how_5041118_ripen-a ... owave.html" onclick="window.open(this.href);return false;
Not ideal, but it works.
Thanks.
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Re: Where my fellow cooks at???
I like to add roasted corn to my guac, and use Cholula hot sauce to give it some background action.
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Re: Where my fellow cooks at???
So how do you do that? Just buy some corn on the cobb and throw it on the grill without husks to roast it? Then strip the kernals off?tifosi77 wrote:I like to add roasted corn to my guac, and use Cholula hot sauce to give it some background action.
Do you use the Cholula AND cayenne... or just one or the other?
I forgot that I throw fresh dice tomato's (plum) straight out of the garden in it too.
Seems it should be corn or tomatos and not both though right?
Anyone else have any ideas?
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Re: Where my fellow cooks at???
If you are going to roast some corn, doing some jalapenos at the same time seems to make sense.
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Re: Where my fellow cooks at???
Got 'em fresh in the garden toocolumbia wrote:If you are going to roast some corn, doing some jalapenos at the same time seems to make sense.
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Re: Where my fellow cooks at???
Yeah, I was going to say, I always put fresh jalepeno in my guac.
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Re: Where my fellow cooks at???
Im going to cook a couple chicken breasts in the crock pot tonight and use them to make chic alfredo.
I'm a terrible cook
I'm a terrible cook
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Re: Where my fellow cooks at???
I used two cans of coconut milk to dilute it, yet...yowza.columbia wrote:
It wasn't an immediate burn, but I finished eating about 20 minutes ago and I'm still sweating.
The tofu took on an amazing, deep flavor that I can't really describe.
I'll have to take try some chicken the next time.
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Re: Where my fellow cooks at???
FWIW i made a ton of gauc at the CCF; cilantro, salt, pepper, onion, serano, and lime juice place into a mixing bowl and smash so all the ingredients are well smashed and flavors are mixed, then add the avo's, a bit more cilantro some salt and pepper and a little more lime juice, stir together then add in tomato.ExPatriatePen wrote:Got 'em fresh in the garden toocolumbia wrote:If you are going to roast some corn, doing some jalapenos at the same time seems to make sense.
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Re: Where my fellow cooks at???
The Gauc was the first dish to be destroyed tonight, and I made a ton of it.