For your entertainment:
Type: Posts; User: cnochef
For your entertainment:
No. I add a ladle of stock, shake the pan and let it simmer and absorb until almost all the liquid is gone from the pan, then repeat. All that stirring is unnecessary. I only stir at the end when...
Apart from the cookbooks and wine books, I like to read WWII History and fiction by authors such as James Lee Burke, James Ellroy, W.E.B. Griffin, Stephen Hunter and Ian Rankin.
Here is a great recipe from a great resource:
How about making a batch of sweet & spicy candied almonds, pesto with almonds instead of pine nuts, granola with almonds or almond brittle?
Take it from me, this is a great experience. I drove down all the way from Toronto to take it! If you're on the fence, get off it and onto the bandwagon.
As you like a thick pen, the Lamy Swift rollerball is what I would recommend. It has a substantial feel and weight, writes like a dream and can be had for $60. Plus it's retractable! I have owned...
Good point about the OP being from the UK.
Having seen the highly entertaining biographical film Toast about food writer Nigel Slater and having him on the brain, I would highly recommend his The...
I just wanted to add that Madhur Jaffrey's From Curries to Kebabs is an excellent book on Indian cooking and it's influence around the world. Being that you're from Manchester, I'm making an educated...
Congrats on your new house and your exciting journey in cooking. Taking a few night classes from a professional cooking school is a good way to get a handle on the basics.
Of course there is no...
Springhammer is an upcoming documentary filmed by Edmonton food blogger and local food hero Kevin Kossowan and the Executive Producer is Kevin Kent of Knifewear!
Just picked one of these up last weekend on sale for $11 and I have to admit it's pretty darn good.
Great blade shape with M-V steel, Global-like handle but in rubber, cuts loaves like a dream...
Actually a really great burger joint here in Hamilton has been featuring Thanksgiving Poutine over the weekend: Fresh cut Yukon Gold fries, squeaky cheese curds, organic roast turkey gravy, harvest...
With regards to beets, I don't understand the hate especially since I grew up eating big delicious bowls of borscht soup or pickled beets from my Grandma's garden.
I will gladly share my borscht...
I signed up today too, you can't beat that price for a Harvard education:doublethumbsup:
The fairest restaurant I ever worked at, servers made minimum wage and the cooks made about $7 more per hour. Even though that was the case, we tipped out a large percentage to the house, I believe...
How about a Jalapeno popper cheesecake? Just make a savory cheesecake (which already contains the cream cheese) and add diced roasted jalapenos and diced rendered bacon of course.
You can't beat the classics, I always love Mustard's Grill for great food and portions.
Happy belated birthday Len!
Anything by Gwyneth Paltrow :rofl2:
Here is the recipe of Martin Picard from Au Pied de Cochon in Montreal, I can vouch for it as I have made it several times:
Also it is a side project of Scott Heimendinger, Director of Applied Research at Modernist Cuisine, NOT an official product of theirs.
Homemade potato and cheddar cheese perogies, boiled and served with butter, onions, bacon bits, sour cream and fresh dill :hungry: