Is there anything, here, that clearly spells out what each podcast category is?
For example, because of the posting of an earlier podcast, I know that TCD means "The Complete Dish," but that category is nowhere to be found in the lists of podcasts.
Similarly, HCC is "House-Cured Charcuterie," but the top-of-the-page menu of podcasts isn't wide enough to show the "HCC," and is cut off after the dash.
I was just curious as to how I go about changing my password on here? Couldn't find it when I did a quick scan, thanks.
I just stumbled over this and thought this was a simply amazing idea. I'm going to run it by the chef and see if we can play with this as an amuse to offer customers and if it works have them add it to the menu
http://jelly-shot-test-kitchen.blogspot.com/
While not all that innovative or new it is still something that I haven't seen any place as yet.
This book is simply amazing and I loved it. I had always hated chemistry etc... until I got into cooking and beer making; but this book is off the charts for science and is not boring at all. I could re-read (and have) this book over and over again. I also recommend the sequel What Einstien told his cook 2.
So I have a set of shun knives. Its been about a year and a half and they seem to be to the point they need to be resharpened. I don't have a stone set to do it myself and someone told me that shun will sharpen their knives for free if you send them in. I would prefer to not spend the money on a stone set right now. So question is can I send it to shun? can I take it to a local sharpener (or would they not know what they were dealing with?) my wife is a stylist and has a guy who does her scissors and he claims to do knives. Suggestions?
I thought it would be fun to create the first thread in what I hope will be a series of interesting discussions. The challenge for all of you - pick a snack or very simply prepared and common food and describe your method for cooking it well and to the liking of your personal tastes. As I cook more and more I learn that sometimes it is not the complexity of the ingredients in a dish, simply the cooking method that makes something truly special, and even the most simple foods can be turned into something amazing.
Although I've had different types of juicers, I've never had what they call a "juice extractor." Lately, I've really been "jonesing" for some V8, but it is terribly expensive here and the similar, regional products, though good and much less costly, have way too much salt for me to get them very often. Thus, I've done some Googling and have found a few copycat recipes that could be worth trying.
I'm hosting a dinner party for 12 and looking for menu ideas. My plan is to grill seafood, potatoes, corn,etc and serve it on platters in the backyard. Any ideas from what to put on the grill to what appetizers to serve to interesting drinks or deserts would be appreciated.
Mandoline?
Microplane?
Food Processor?
I just can't decide which is my favorite, what is yours?