Good Afternoon,
With Valentine´s Day falling on a Thursday this year, does anybody have some special home gourmet dinner in mind ? A special intimate cozy restaurant for two ? Is anybody holding off and celebrating on Friday or Saturday night instead ?
Good question ... I am uncertain at this very moment ... However, I believe we may just have a lite bite at one of our local Taverns with a couple of rounds of wine, and hold off until Saturday evening to celebrate, as we both do have to get up quite early ...
There's no way to do this in email with a "stop watching this thread" like is common in phpBB. Even in the user control under "Track", an unsubscribe button would be nice. Anything?
Dear Chef and Crew,
I've been reading a few articles and having a few conversations with folks in the industry on this subject, and I was hoping to bring the conversation here. Where do you see restaurants going? A few factors the convos tend to consider: casualization (Momofuku, etc), Farm 2 Table/Localization, and those Post-Modernist culinary establishments ran by folks like Achatz, Blumenthal, and Adria?
I spent some time to-day and harvested my garden crop. I have chives, flat leaf parsley and rosemary washed and hanging upside down in the basement too dry.
I washed, dried and microwaved sage, curly parsley and basil and have them in labelled mason jars.
My peppers and tomatoes were a let down however a bumper crop of cherry tomatoes.
I recently downsized the garden area and may have cramped the tomatoes and peppers too close thus a low yield.
Tonight I made a meatloaf with onion soup mix, ketchup,water, italian bread crumbs and two beaten eggs @350* for 1.15 hrs.
Wow actually rested to 162 degrees. We had heated leftover scalloped potatoes and I had mixed vec. (carrot,cauliflower and brussel sprouts) steamed,came out perfect. When I drained and buttered the veg then plated, I salt and peppered the plates. End result was oversalted veg!!!! Other than that I was pleased with meatloaf. The veg was steamed in salted water, should that have been sufficient.
The attempt was a scalloped potato casserole,diced chicken breast done in chicken broth and minced garlic and a slab of canned jellied cranberry.
The casserole although cooked at 400* for 1.5 hrs. was slightly under.
The chicken breasts were overcooked but not rubbery.
I aced the canned cranberry slices.
I chedked the breasts with meat thermometer but didn't check if I was C or F....duh!!!!!
Everything was edible but I need too do better. I am very critical of myself because I see so many others doing things "perfectly"
I won't list the entire contents but we found three soups in baggies (medium bags).
Judy suggested I combine the three with about a cup and a half of corn.
Split pea w/ ham,cream of cauliflower and leek and cheese.
Wow !!! Talk about a velvety texture on the tongue. We will be having store bought
sourdough bread with this tonight.
I finally clarified a lb of butter and mixed with canola oil with mediocre results..
Next on the agenda is a casserole of scalloped potatoes and a creamy macaroni.
Only two of us so always have leftovers.
Can anyone tell me if the FCS podcasts are different than Stella? Do I need to listen and view them to or do you reccommend it.
Thanks, dave12345