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BACK TO BASICS: Scrambled Eggs

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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.

Jelly Shots

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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.

Potato Pancakes

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  So, here's the thing:  I love all things potato, but I cannot make potato pancakes from left over mashed.  My mom and mother-in-law both use the same technique.  They beat an egg into the leftover mashed, add enough milk or cream to make a batter the consistency of pancake batter (well a little thicker) then they pan fry these yummies until they form little bubbles on top, they flip them and brown the other side.  

Salts, and their applications

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I was watching the Cooking Channel the other day (I know, I know... but I was bored) and noticed one of those TV celeb-chefs salting their pasta water with what looked like Maldon Salt.

My scheme is as follows:

Kosher salt (Morton) for general cooking usage.
Regular salt (preferably not iodized) for spaghetti and potato (as well as other veg) boiling water.
Maldon salt for finishing raw tomato and other salads.
Himalayan pink salt for cluttering the counter with a salt container I never use.

Dobos Torte

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Good Day,
I am in search of a recipe for Dobos Torte as close to the original as possible. If anyone can help me with this it would be greatly appreciated.

Hungarian Noodles & Cabbage (for Nina)

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       HUNGARIAN NOODLES AND CABBAGE
       4 servings

       2 c  Cabbage, green; sliced
       2 tb Corn oil
       1 c  Onions; sliced & halved
       2 ts Garlic; minced
     3/4 ts Sea salt
     3/4 ts Black pepper
   1 1/2 tb Paprika; preferably
            -Hungarian
       2 c  Noodles; cooked of your
            -choice - whole wheat, udon,
            -jerusalem artichoke or
            -other type
            Parsley, fresh;chopped

The Induction Stove

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  As some of you know, my husband and I moved into a neighborhood where there is no available gas line.  The result is that I have to cook with electric.  Having done that in the past, I really didn't want to go back to it, so we purchased an induction stove.  The way that it works is that an electric current moves over a copper coil which creates a magnetic field.  This field does not heat up, instead  a pan containing some iron that comes into contact with the magnetic field is what heats.  You can turn on a cooktop zone and put your hand on it and nothing happens!  It's a great way to sh

Maybe a little off topic but: Infused Tequila Ideas

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I am in charge of making infused tequilas at my bar, and I'm looking to make some fall/winter specific infusions.  So I was wondering what execellent flavor profiles the Stella community could come up with.

>>. Herb Oils. <<

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I have found myself, through the years, encountering great difficulty generating a deep color in my herb oils. I recently enjoyed a fabulous soup in NYC that incorporated the most intensely colored cilantro oil I have ever seen. A bright green that contrasted beautifully, yet had a dark depth that left you feeling as if you re staring intone abyss. Stunning. I have always blanched the leaves of said herb, shocked, drained & wrung out water in a towel... from here, I reckon, is where my method is faulted. I have experimented w/ three methods of mastication... none to satisfaction.

Recipe Reproduction

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Hey everyone, hey Jacob!

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