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01-18-2007, 11:55 PM | #51 |
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how much of each? and do you just mix it all together in a grounding (grinding) bowl? what about garlic?
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01-18-2007, 11:59 PM | #52 | |
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Quote:
4 oz of basil, thats a general grocery store sized package 6 cloves of garlic salt TT (to taste) 1/4 c. olive oil 1/4 c. asiago small handfull of pine nuts i'd use that as a rough guide, adjusting/reseasoning as needed. i've always started with the garlic and basil, grinding until smooth and paste-e, then hit it with the cheese and oil, salt to finish. |
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01-18-2007, 11:59 PM | #53 |
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also how do i cook a steak in a frying pan? any suggestions? i just like to have it really hot, take out of marinade sear on one side, flip over after 3 mins, and cook for 3 more and then turn off pan.
this would be with a 1 inch thick filet, or porterhouse.. |
01-19-2007, 12:02 AM | #54 |
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boosted is all about taco cabana and rudy's bbq
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01-19-2007, 12:06 AM | #55 | |
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1" thick filet is terribly thin and a porterhouse is too big and awkward to be cooking in a pan. i'd go for a new york strip or rib eye for pan seared beef at home, then like i said, use the pan for a nice pan sauce. 'tis true |
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01-19-2007, 01:20 AM | #56 |
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****, i forgot i have to work tomorrow.
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01-19-2007, 01:29 AM | #57 |
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What can i do with a lb of skirt steak other then use it in a stir fry?
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01-19-2007, 01:41 AM | #58 |
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01-19-2007, 01:41 AM | #59 |
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Yummy, fish sauce! I use soy sauce, what's wrong with soy sauce? I also use the actual salted fish from the store but I guess some don't like the real fish in the dish.
So are you just spittin all this info out from memory or do you have a glossary of all your recipes you are copy/pasting from? If from memory, how many recipes are in your head? If I take you to a bar, can I use your massive recipe memory to win bar bets? |
01-19-2007, 01:43 AM | #60 |
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If i have questions, I watch Emeril!
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01-19-2007, 01:45 AM | #61 |
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Why is it that Guldens Spicy Brown Mustard is awesome and can be used for a million different recipes, oh and why is it that adding a bit of guldens and a small amount of dry ground mustard to a chicken salad makes it taste 1000x better when I hate mustard on its own.
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01-19-2007, 08:00 AM | #62 | ||
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it's all memory, some stuff i may hit up the "food lover's companion" for, but 99% of it is memory...terms, cooking methods, recipes, temperatures are all things i have stored in my head. some stuff like, "what's the difference between devils on horseback and angels on horseback?" may need a quick looking up, but for the most part it's all in my head. |
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01-19-2007, 08:13 AM | #63 |
Big Ron
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For some odd reason I want to try Beef Wellington. Make it myself or get some frozen variety? Call me crazy but it sounds mad yummy when I read recipes for it. If you vote home made, recipe/tips appreciated.
When I get home later I'll post a very odd recipe for you to critique that is better than sex. Main ingredients are London Broil and dill pickles. :huh?: P.S. We need to work on a Pots/Pans FAQ together. <-----hearts me some Le Creuset |
01-19-2007, 08:16 AM | #64 |
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Color me retarded, but it's not OK to use cast iron on an electric stove is it?
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01-19-2007, 08:22 AM | #65 |
Big Ron
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Unless there's some dorky reason why not to, I say yes it's OK. I've cooked a terrible amount of food with my Le Creuset cast iron stuff on my electric stove, using the grill pans, pots, and regular skillets.
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01-19-2007, 08:52 AM | #66 |
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Is American cheese 'product' ever an acceptable ingredient in haute cuisine?
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01-19-2007, 09:06 AM | #67 |
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id really like to know how to make those breakfast roasted potatoes that i eated at kaleheo cafe in kauia hawaii.
all i know the potatoes where quarterd, crispy on the outside, non greasy, and fully cooked. kind of like a french fry. ive tried a few times but it just doesnt compare. tried cutting them up, sprinkle with olive oil, baked at 350-450, season with koser salt. not even close. it seems like they may of baked them the night before, cut them up the next day, sprinkle with some kind of flour, and then fry will quick on order. thoughts? |
01-19-2007, 09:12 AM | #68 | |
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Quote:
To boosted: a while back my mom got a recipe for ribs from her womens daily magazine that consisted of a rub on the ribs before cooking then a map on the ribs the entire time they were cooking while cooking them on a grill over indirect heat using soaked woodchips and then at the end it had a recipe for a bourbon glaze to put on and cook over direct heat for a minute or two. Total cook time was a little over an hour, my problem is that I can not find any other rib recipes that are this thorough. Most don't involve a rub a mop and a glaze and cooking over indirect heat on a grill, most cook them in the oven. So you have any recipes like this or ideas where I can find one. Also, got any secrets to Pizza dough or even better a pizza sauce. |
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01-19-2007, 09:14 AM | #69 | |
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i would give that a try |
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01-19-2007, 09:23 AM | #70 |
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I may try growing some basil (Sweet Genovese) this year to experiment with pesto, etc. What other fresh herb would you say might be best to grow? (I grill, BBQ quite a bit and we sometimes grind our own pork butts for b'fest sausage and chorizo)
Also, what is a general garlic powder to garlic clove substitution? |
01-19-2007, 09:25 AM | #71 |
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01-19-2007, 09:34 AM | #72 |
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01-19-2007, 09:54 AM | #73 |
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01-19-2007, 10:25 AM | #74 |
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couple of serious questions:
how long do u seriously cook chicken breast for? i either eat it raw after 15 mins or over cook at 25 and i have tried everything in between but what temp and time? also should i invest in nice pans...like the chef ones that arent non stick? my wife wants them cuz they have pretty copper on outside but how do u cook with thosee? doesnt everythign stick? or do u use lotssss of oil? Also do have a good recipe for meatloaf? |
01-19-2007, 10:30 AM | #75 | ||
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Quote:
Quote:
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