Food thread
- Thread starter essguy_
- Start date
Great video. Makes me want to try too - I got a gnocchi board as a stocking gift a couple years ago but have never used it. Never thought of just using a fork... LOL!
Missy, a general rule about making gnocci you should know. It always better to use not enough flour than too much. You can always adjust the desired firmness, if you use too much you'll get constipated.
Is this Portuguese and does it matter?
Is this Portuguese and does it matter?
Never tried making beef Wellington.
The two schleppers certainly have a love hate relationship.
The two schleppers certainly have a love hate relationship.
Waiting for your opening date....…...............................LionFUDGEॐsauce;6284634 said:not much about Indian food here, but I love it and am opening up an India Spicy Hott Flavoursome smokehouse Hutt vegan, veg and carnivore friendly.
freshly smoked meats veg, and Indian cheeses over Indian style Fire and Marinade......it will feature exotic juice bar, and India NoodlesPasta station as well as fresh fire baked Naan and Roti
lane::whoo::tea:
:biggrin1:
On second thought I'll take pie in the sky for 400 Alex.
I think it's coming back to the shelves but the shortage has pushed prices a lot higher. I've been eating kale salads (daughters are pushing me to eat healthy.. LOL!) I'm normally not a big fan of kale but I actually like kale with a Caesar-like dressing. Here's a recipe from the former Chef of Montecito (love this restaurant) that's posted online:
https://www.foodnetwork.ca/recipe/kale-salad-with-anchovy-vinaigrette-and-pecorino/15221/
It doesn't get good online ratings - but if you like Kale and a more lemony caesar-like dressing - it's fantastic. Use a good pecorino cheese - lots. I add slivered almonds to it sometimes. Everybody who has had this salad has loved it. (I think the bad ratings are from people who simply don't like kale.) I tried a variation based upon another great restaurant (Enoteca Sociale) who used to have a salad with a butter dressing. So I tried tossing the kale with some Ghee before adding the dressing. Really good but not as healthy...
There was a Sri Lankan Buffett I used to frequent when I was still working. Their food was very tasty and ingenious at the same time, I used to have the lamb curry with the creamed spinach. The coolness of the spinach erased the onrush of heat from the curry. The best food to have beer with.
My favorite Indian dish.
My favorite Indian dish.
They're big ,you need to have lots of counter space. The good thing about them is that they can liquify a whole fruit or vegetable and drink them. But know lots of blenders on the market with big horse power.
La Favorita.
Would you allow lovely Jessie to feed you durian? It tastes like lychee fruit, caramel and ripe Gorgonzola.
Would you allow lovely Jessie to feed you durian? It tastes like lychee fruit, caramel and ripe Gorgonzola.
Insidious Von posted a video about Uni in the "Stinky Pussy" thread. Didn't want to hijack that thread so here is a video showing the more traditional way of preparing and serving Uni - in the shell. In Toronto - you can get live Uni to take home at Taro Fish market on Sheppard Ave (across from the Canadian Tire) and If you want - they will prepare it for you exactly like in this video. Uni is becoming quite popular, not just at Japanese restaurants - so you can get it at more and more places (usually sold in a flat containing maybe a dozen or so pieces. Eg: Galleria Supermarket usually has Uni in stock and places like Diana's Seafood on Lawrence also usually carry. By coincidence, I just bought a couple flats because my eldest daughter loves Uni too - so we're going to have some tonight as a part of our Christmas Eve food fest. Galleria had them on special this week so a flat was about $15 which is a good price. Very good too (I already tried some!).
Missy a good tagine will run you $200.00 but it will pay for itself on your groceries bill. You can cook just about anything with one, it retains the heat cutting down on gas or electrical usage. Now on to the topic.
Being a common schlepper in the kitchen I'm surprised that even top chefs make howling errors. I watched two episodes of Beat Bobby Flay and it happened twice.
On one occasion the secret ingredient was uni (yum). One of the chefs made a poached uni with mushrooms crostini. Delicious one would think - except that he put garlic in the dish?! Whaaaat, garlic cancels out the flavour of the uni and vica versa the uni amplifies the flavour of the garlic. You could see Voltaggio and Samuelson's eyes water as they tasted it. He lost.
This one is even worse. Iron Chef Jose Garces challenged Iron Chef Flay to a seafood paella battle. Garces had it going on, he couldn't use a paella platter to make the dish so he went with two cast iron skillets, very smart. He appeared to be cruising to an easy victory then he put squid ink into his paella.
Let that sink in, a Spanish Chef put squid ink into a paella WTF!
Squid ink is a lubricant, no chance for a soccarat (crusty rice) layer to develop turning his paella into a sloppy mess. The judges didn't even touch the rice. He lost...a Spaniard losing to an Irishman in a paella competition.
I love paella, especially the farmaioli version with rabbit and cherizo. Goood eatin.
Being a common schlepper in the kitchen I'm surprised that even top chefs make howling errors. I watched two episodes of Beat Bobby Flay and it happened twice.
On one occasion the secret ingredient was uni (yum). One of the chefs made a poached uni with mushrooms crostini. Delicious one would think - except that he put garlic in the dish?! Whaaaat, garlic cancels out the flavour of the uni and vica versa the uni amplifies the flavour of the garlic. You could see Voltaggio and Samuelson's eyes water as they tasted it. He lost.
This one is even worse. Iron Chef Jose Garces challenged Iron Chef Flay to a seafood paella battle. Garces had it going on, he couldn't use a paella platter to make the dish so he went with two cast iron skillets, very smart. He appeared to be cruising to an easy victory then he put squid ink into his paella.
Let that sink in, a Spanish Chef put squid ink into a paella WTF!
Squid ink is a lubricant, no chance for a soccarat (crusty rice) layer to develop turning his paella into a sloppy mess. The judges didn't even touch the rice. He lost...a Spaniard losing to an Irishman in a paella competition.
I love paella, especially the farmaioli version with rabbit and cherizo. Goood eatin.
I had squid ink pasta once - what a mess! My mouth was all black, lol.
I had paella a few times in Barcelona. I was there about 10 years ago and you could get the Sangria and Paellla specials for two for about 14 Euros. If that chef wanted to incorporate squid ink for the black colour, I think it would have been smarter to just put it with one of the ingredients like maybe the shrimp?
Similar threads
