Reply With Quoteorly?
Here's a tip for you guys.
Making broth overnight has the possibility to be absolutely delicious (I know from experience) but apparently also has the possibility to create tons of noxious deadly smoke and ruining your best stock pot.
orly?
Hey-oh!
I really want to make my own broth, but I never get around to it.
Pontius is my Co-Pilate
I got the book What to Drink With What You Eat yesterday. It's by the same people that did the Flavor Bible and Culinary Artistry. ANother stellar reference book from them.
Boo, Hiss.
B Student
I made chicken with garlic and shallots in my new pan tonight. Will a cast iron pan make shallots caramelize more deliciously, or were they just good shallots. Because it was better than usual.
Destin < Razor in MvC3
And it begins...Originally Posted by Mr-K
Check out Mr. Businessman
He bought some wild, wild life
On the way to the stock exchange
He got some wild, wild life
THE VOID
So I've been invited to a eurovision party this weekend and we're all bringing euro finger food shit. The hosts are Serbian and Macodonian so it should have lots of rad food already. I'm doing Grilled lemon and garlic seasoned asparagus wrapped in prosciutto, but i'm also looking for something that will still be nice cold, maybe sweet. Any ideas?
Unico Power!
I made burgers using this technique:
http://thepauperedchef.com/2008/12/t...erfection.html
They came out very tasty, with crunchy seared bits and it wasn't dry at all. Topped them with muenster cheese and some mayo and ketchup. I might not make them any other way now.
About shallots, I HATE onions with a passion but for some reason I can eat the fuck out of some shallots. They make pretty much any savory dish taste better.
B Student
Shallots rule, but I have some sort of intolerance to them. I brought leftovers to work but I also packed Pepto-bismol and gas-x in my bag with it. It's not pretty.
What I'm getting at is that they make me fart. Just a downright horror show.
Hostages? **** em'
I made the greatest cheesesteak ever last week, taking some cues from the Bobby Flay vs. Tony Luke throwdown.
Thinly sliced ribeye. Broccoli Rabe, sauteed with Roasted Garlic & Olive Oil. Fried Onions.
Put it all on a fresh baked seeded italian roll, and topped it all with a Sharp Provolone cream sauce. God damn was it amazing.
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