Late last fall I picked up 5 female and 1 male Coturnix quails just to see what they were like. They seemed a more useable size for a one person meal. It was too late in the year to incubate any eggs but they did lay an egg a day all winter. Now that spring is here I am getting 3 or 4 eggs a day. I am flush in quail eggs.
The eggs are more yolk than white and are very tasty hard boiled. One can fry them too, but they are quite small. Some folks make deviled eggs out of them too, but that seems more like torture.
My Favorite Food Rants on Stella…
- “If you break a culinary rule, first learn the rule”… (SCS 02-13:49). Jacob doesn’t specifically say these exact words, however. Somewhere in the podcast series, he actually does. Where?
- White pepper rant… (SCS 05-42:19)
- Salt is a seasoning... pepper is a flavoring... (SCS 05-43:01)
- Sear to lock in the juices... No, no, no, no, no!... (SCS 06-28:50) (Background: Harold McGee: On Food and Cooking, Location 4395 of 27601 in Kindle version, The Searing Question segment)
I love fava beans, and cannot find them! I've been to Fresh Market (an upscale market), and Wholefoods. Lo and behold, as I was wandering through my favorite Asian supermarket, there they were in the frozen foods. Unfortunately I still haven't found fresh favas, but this isn't a bad substitute. Just thought that I'd post this in case you're in the same boat.
I really enjoyed this video. Shows a true craftsman at work in a professional bread bakery (boulangerie) and loving it! Thought ya'll might enjoy it too.
http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-t...
Food's Biggest Scam: The Great Kobe Beef Lie
Think you’ve tasted the famous Japanese Kobe beef?
Think again.
I've seen a few recipes for portobello burgers using marinades and I have also used them myself in the past with mixed results. My thought with using a marinade, especially an oil or vinegar based marinade is wont it either get spongy or filled with oil and/or wouldn't vinegar just destroy the mushroom? Without any fat to break down, isn't the oil just getting absorbed? What is the angle to take with these? Steven raicheln in the grill bible has a marinade which he says for up to 3 hours. Times, elements and guidelines? Anyone?
Hey all,
I'm doing braised short ribs this week as a special and looking for advice on what to serve with it. Some ideas I had were roasted carrots and parsnips (maybe even a puree), roasted pearl onions and the all mighty versatile herb fingerling potatos. I'm ordering all the product tonight and still can't decide what to order meaning any quick feedback is greatly appreciated, haha.
-Mike
I wanted my first foray into sausage to be a chicken sausage. I had some ideas for it, but I was wondering, what do you get to grind up? Do you just go in with a whole thing of legs and skin? I'd also imagine that you don't use much of the breast, because of the very low fat content. These will probably be bulk sausage, but i am going to vacuum them. From what I've researched, the only real benefit to skins is that it marries the flavors more, which vacuum packing would accomplish. Any information is appreciated.
Well it's been a while and I've really missed being here and spending quality time in the kitchen. We decided to move MUCH closer to work so I now have a 5 minute drive vs. the 1hr 20min (each way) I was doing. Our new place has a much bigger kitchen and I broke it in tonight with Chicken & Shrimp Stir Fry with Coconut Turmeric Rice.
I'm looking forward to getting back info some great discussions with everyone!
Cheers,
Lance
I took my first shot at Beurre Blanc tonight. I made pan roasted Sea Bass with beurre blanc, rice pilaff and sauteed green beans with balsamic vinaigrette. Everything was very tasty, but the beurre blanc didn't emulsify. I reduced the wine down to next to nothing, melted in pads of butter, etc but it never came together. In this process what acts as the emulsifier, and what is the rule of thumb ratio for wine and butter?
Apparently emulsification is going to be my arch enemy in the kitchen, I still haven't gotten an aoli to emulsify.