Hi,
When I was growing up, our neighbors were from India. They gave my parents some chutney? I remember as being chutney but maybe something different. It was super sour and super hot. So much so that you couldn't eat it plain. Besides it was condiment and not something you eat it plain.
I don't know what it was but I've been wanting it ever since. We are talking like 40 years.
Hi all,
I recently went on a trip to South Korea for work, being the food junkie I am I was most excited about the exotic food I could try. While in Seoul I spent an afternoon in Kwangjang market, its huge street market where you can buy just about anything and its has all types of local street food. There are a few items that I tried that I cant identity, can anyone help me out?
What makes Great Buttermilk Biscuit's?
Answer = When the Fat is COLD and 50% Rendered Pig Lard and 50% Butter
When you work it as little and as fast as possible before it goes into the oven. You should still see little clumps of Fat throughout the mixture.
As we enter the middle of tomato season and my garden is loaded with them I figured I'd see what knowledge everyone has about them and if they have any tricks on removing skins.
I know Jacob blanches them to remove the skins. I've cut them in half and run them over a cheese grater to remove the flesh. I have also frozen them and when they defrost the skin comes right off. I know freezing them will tear the cell structure and release water but since I'm making Tomato Sauce I figured the loss of water wouldn't be a big deal since I'm cooking it out anyway.
We all know that a tender cut of beef is one that has been aged, but that is expensive to buy such a nice cut when you can tenderize your meats 20 minutes before cooking and get great results. Whatever your cut is get it cut into the portion size you will cook it as and place them all into a bowl and cover with cool tap water with 1 tsp. of baking soda and let sit for 20 minutes. This will raise the ph of the water and accelerate the process of breaking down the protein strands.
Crème fraîche. I know that it is made by letting raw cream or cultured pasteurized cream set at room temperature to let bacteria and enzymes do their work, but what is going on when I do this. What bacteria and enzymes are at work, what are they breaking down and what are they producing, and why is it safe to let itset at room temperature for more than 4 hours? I would really appreciate it if any know what is happening, just curious.
Thanks
Admittedly, I have a sweet tooth and as I rifled through the pantry looking for some black licorice I wondered about you foodies and chefs. What is your favorite candy? Or candy bar?
Black licorice is a fave of mine. It seems that people either love it or hate it. I have never met anyone who thinks it's just okay.
Besides good dark chocolate, my favorite bar candy is Mounds.
What about you?
Just an FYI for those who must become food safety certified and maintain that certification -
This week I completed the ServSafe Certification and my instructor let us know that as of January 1, 2014, any state-level food safety certifications will be replaced by ServSafe. He went on to explain that ServSafe will be the recognized food safety certification in the U.S., as it is in several other countries.
French restaurants: No place like home | The Economist:
http://www.economist.com/news/business/21580520-restaurateurs-may-be-for...
It’s not just here in the US... :)
Maybe Robert Irvine has a trip to France in the future? I’m sure that would go off well :)
If you're not doing it, you're not living.