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  1. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    This is try two at a puccia sandwich. Fillings are 1) prosciutto, arugula, fresh mozz, fresh tomatoes, chipotle aioli. 2) ham, roast beef, fresh mozz and tomato, mayo. Bread comes out hot, sliced and topped.
  2. erickso1

    What to do with truffle oil?

    Guessing truffle salt falls into the same boat?
  3. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    They did. I S&P and drizzle of olive oil and threw them in the oven while it was pre heating. Pulled them when they were cooked but not starting to dry out. Between that and the ricotta/yogurt base it was much improved. Appreciate it.
  4. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Pizza night Niman ranch Canadian bacon half, cheese other Ricotta/Greek yogurt base, sharp cheddar, potato, zucchini, mozz rosemary, s&p.
  5. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    My 6yo picked out a recipe from a magazine we had on the counter. It was a picture of rice with four unbroken egg yolks on top. Said he wanted that recipe for dinner. Ooook. So golden fried rice (or whatever you want to call this home version of it). First pic is yolks mixed into day old...
  6. erickso1

    microwaving stinky food in the office?

    My wife hates it when I make Prima Laksa noodles on the stovetop. I enjoy them, so I put up with the grief.
  7. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    I really like Pollack. Best pollack I ever head was when I worked on the fish processing boat in Alaska. At least once a week the kitchen would get a bunch of fresh pollack fillets and beer batter them. Absolutely dynamite.
  8. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Thats a fair point. It was my first time using potatoes in any form on pizza and of the recipes I'd seen it was about 70/30, parcooked, not parcooked. When it came down to it, since the toppings weren't decided until almost noon, that I would just use them raw ( I soaked the potato in salt...
  9. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Pizza night. #1 - Red potato, zucchini, parm, evoo, pepper, sharp white cheddar. #2 - Half Pepp and Pineapple, half cheese. (mix of whole milk low moisture and fresh). Parm and peccorino on top.
  10. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Grilled pork tenderloin, cheese, mango, hot sauce, grilled asparagus. The bread is my first attempt at puccia. It wasn't exactly the same, but it was a really nice sandwich roll. "Puccia is a small flat bread of a diameter between 20 and about 30 cm with a crust of dark colour and a white...
  11. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Goddamnit. Just move along. Start posting pbj, hot dogs, Kraft Mac and cheese, etc and just make me feel better about myself. You and ditmas really strike a chord for my se Washington ass. Amazing stuff all around.
  12. erickso1

    Oyster mushroom ideas

    I ordered .5 lbs each of King and Yellow oyster mushrooms from my local grocery store. Upon picking up the grocery order, I realized they gave me 2 lbs of each. Sooooo, I love mushrooms, but outside of eating a plate of sauteed mushrooms (not saying I won't), what are some things I can do...
  13. erickso1

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Pizza night. ham and pineapple cheese sweet fennel sausage and mushroom.
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