I'd like to keep this to starch thickened sauces. Ranging from the French mother sauces to their offshoots, the US interpretations. I live quite a frugal life but I've always spent good money in restaurants. I've always felt it's worth the money. I've had some amazing experiences and thrown money down the drain too. I don't mind taking a risk on what may be a bad restaurant, it just makes me further appreciate the good ones.
Dear Chef JB,
While trying to post a new topic today, I am being directed to a new posting tool that no longer offers any formatting options and doesn't accept photos as the site did previously. After posting my new topic, I tried to "edit" it, but I still got directed to the same tool w/ no formatting options. Is there any way you know that I might access the old set of formatting tools while posting?
Many thanks,
TJ
Just thought I'd post a few pics of some pizzas we made last night on our BGE. Great project for any aspiring chefs in your house! My 10 year old future "Chopped" champion (his aspiration--not mine for him!) made all these, with just a little help here and there... Here's a plain 6 cheese pizza after only 5 minutes on the BGE. You can see my setup--I use a plate setter with feet down and a second pizza stone on top. Cooking temp for these is 600F.
Here are some things i've been noodling around with and wanted to strike up a conversation.
1. Freezing ravioli - I have a hard time with my fresh ravs, the classic problem of course being the doubled up corner dough, but also a lot of breakage from when i drop them. I usually freeze them on a sheet pan uncooked and don't thaw before i drop. I am at the recommended thickness for ravioli for my pasta roller
Some of you may have seen that I picked up a new cooking tool/toy a Kamado grill and I'm putting it through its paces. I've cooked some chicken, ribs and pork loins but am attempting the pinnacle of BBQ--Brisket. I'm not going to make myself out to be some world class BBQ chef. I'm not. But I have learned a few things along the way. So I'm going to walk you though, my way of doing it and lets see how it goes.
First the grill:
I've had olive oil in my cupboard but never used it.
I poured some over pan fried salmon and drizzled it over the side of biryani rice
It made a wonderful difference but I don't know why as it doesn't taste good on its own.
Is extra virgin olive oil healthy or unhealthy, should you limit what you use.
Anybody else drizzle extra virgin olive oil over fish and salads?
I wanted to start a fun thread for us mortals to showcase the things we've cooked. Please post what you've been up to in the kitchen. I'll start us off.
Some deviled eggs topped with house cured pancetta and some ribs I made last night on my new Kamado cooker
I need to take a break from gravy. I'm about to cry, not literally of coarse.
Mr. Wartface and Tennessee Jed (from Tennessee) have pointed out their preference for dry brining over wet brining.
I think it's kind of cool in theory because wet brining has its problems.
It could be a way of retaining moisture while still maintaining the purity of the meat in question.
Anybody care to chime in, please do
My Son, his Wife, my 2 grandkids and my Son's brother and father in law.
With the Fourth of July being tomorrow, I thought this would be an interesting discussion thread.
What to you, is American food?
And you don't have to be American to play along. In fact, I would love to hear from any of our community members who don't live in the US, how they and the people they know, view and perceive American food.
When posting your reply, please give us a general idea on where your from for context.