Quote:
Originally Posted by Hot Like Wasabi
So I made it again and took a pic. You can't see the Orzo but it looks like rice but just a little bigger. They say it is actually pasta and thats where it's located at the grocery store.
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Quote:
Originally Posted by Hot Like Wasabi
So I made it again and took a pic. You can't see the Orzo but it looks like rice but just a little bigger. They say it is actually pasta and thats where it's located at the grocery store.
I tried something really quick and easy for dinner last night after work. I threw the usual cup of rice and 2 cups water in the rice cooker. I then added some cumin, juice from a lime, garlic powder, olive oil, salt, pepper, a few chopped roasted jalapenos from last week, and a can of drained blackeye peas. It turned out really good considering it only took a few minutes of effort, and about 15 minutes to cook.
I'm gonna' start looking for a new job. I went to a kitchen store today and spoke to their resident chef (they have a full kitchen they do classes in) for about an hour and a half. We started out talking about knives (I'm looking to get a few nice ones) and ended up talking about the industry until they were starting to close. He recommended a few restaurants to go see and told me to use him as a reference. One is a satellite of Soby's (Soby's is a BIG DEAL here) and would put me at the top of the SC cooking world if I can get a gig there. Who knows? For whatever reason he liked me, felt like I had a lot of potential and that I should get the fuck out of the chain game as soon as possible.
Which kind of works out since I've been pondering leaving for a few months now.
It kinda sounds like spanish rice. Kinda.Quote:
Originally Posted by Tones
Do it. After working in a professional kitchen ... the chain game sucks ass.Quote:
Originally Posted by icarusfall
I have a 3 pound turkey breast roast that I bought the other day. It's thawing in the fridge right now, and it's going to be dinner tomorrow. I've never cooked one of these before; I was just attracted to the $1.29/lb of boneless meat. What should I do with it?
Maybe throw it in a crockpot with some spices? It would be nice and tender, I do it with pork roasts all the time.Quote:
Originally Posted by Tones
I don't have a crock pot. One recipe I found said to stuff it with sausage... I found some ground Italian sausage for a decent price today; maybe I'll work with that. I'm considering grilling it, but will see how possible that really is later on.
Today I buy the Shun Classic offset Bread Knife.
Tonight I'm making cheddar biscuits, mashed potatoes with goats milk gouda, and pork loin. Not sure about the spice for the loin yet but I'll think of something delicious. Maybe an apple compote glaze thing.
Yesterday I tried the Smart Sausage vegetarian Italian sausage and holy shit it was GOOD.
That is not a post about how awesome my new knife is.