Hi everyone! This year I made a promise to branch out and explore spices never tasted before...ahhh juniper berries. Does anyone have a tested recipe I could try my new delicious treat on?
Hi everyone! This year I made a promise to branch out and explore spices never tasted before...ahhh juniper berries. Does anyone have a tested recipe I could try my new delicious treat on?
There's no way to do this in email with a "stop watching this thread" like is common in phpBB. Even in the user control under "Track", an unsubscribe button would be nice. Anything?
On a bit of a roll. Yesterday I baked a lb. of bacon in the oven and strained and reserved the fat. I then shredded a rotisserie chicken, reserving skin and bones.
I chopped up a bunch of veggies for a mirepoix then made mashed potatoes, cooked egg noodles in broth, added slivered chicken served over potatoes and a slice of cranberry sauce (canned) . I think it needed more flavouring.
There is another forum that I occasionally look at and I keep seeing opinion/fact offered that just doesn't add up to me. Inmost of the chef knife discussions all recommendation immediately is focused on Japanese products... except Shun, which is despised. The constant comment is that these Japanese knives offer "more bang for the buck", are better cutting tools, and are what chefs today are using -- a French profiled chef knife versus the German profile.
Hey all!
I just wanted to say hello and that I'm grateful for the site. I'm a novice cook (not professional in any way) who is trying to improve what I cook at home and the information here has been very valuable. As someone who's generally more interested in the "why" rather than the "what" of cooking, I've learned a lot so far from these resources.
Also, I don't live very far from Truckee either so it's tempting to make a trip out some time to taste Chef Jacob's food. :)
Let me get this out of the way first, what do you do with purple cabbage? i know you can make slaw with it, i've had it pickled, i guess i could do that, but any other nice suggestions of ways I haven't had it before?
This traditional Basque salt cod or fresh cod dish hails from the Santurce, Bilbao and Encartaciones region of Pais Vasco on the Iberian Peninsula. Cod is the star fish in this region and Portugal since time memorial and of the Bizkaia province and in the modernist vanguard city of Bilbao, where Canadian Architect Frank Gehry´s Guggenheim Museum was built just under a decade ago.
Potage Parmentier is a common creamed soup in western Switzerland and throughout France. There are as many variations as there are the people preparing the creamed soup. Here is my maternal family´s recipe ...
POTAGE PARMENTIER ( 4 servings )
1/4 stick French style butter at room temperature
2 large leeks ( pale green and white parts only ), very finely sliced ( about 2 3/4 - 3 cups )
1 large Russet potato, peeled and sliced thinly
15 ounces of either homemade vegetable stock or chicken stock
1/2 tsp. dry tarragon herb
I love top shelf produce so heres an answer for you in socal. If you didn't know its a early Xmas gift, lol. See ya there http://www.travelconsumer.com/articles/laproducemkt.htm