Posts by DC Sunshine

So, you think the skimming needs to be done at 23:47, right?  Which takes 4 mins if your simmering for 9 mins starts at 23:51 means you take it out of the water at 00:00?  But then, 51 -47  = only 4 mins...23:47 + 9 mins...

Quote: Originally Posted by EricG  I've been watching one of those restaurant rescue shows, maybe I'm naive but I find it amazing at how many people cook full time in restaurants that really don't know anything about...

The omathies....That does look....interesting  Maybe they have inner beauty.   BTW - do they taste well?  I'm guessing the recipe's been around a long long time, so there must be something of a saving grace. ...

How long does it take to eat that much meat?  I'd buy an amount that suits what you or you and your household would eat in 6 months.  You also need to be sure that the meat is prepared and frozen properly etc - of these...

Quote: Originally Posted by MicStone  Sorry olmoelisa what do you mean "ever use hot stock" I should also add, I keep my stock in a Bain, on a bench in between my flat top & burners so it should usually stay...

Anchovies Rule!   Gotta have 'em on a pizza Gotta have 'em on grilled cheese toast Gotta have 'em in a Caesar Gotta have 'em on a hard boiled egg Gotta have 'em with a fork straight from the jar!   Just gotta...

Oh you guys think time differences are awkward - try it from here! I'm anywhere from 9 to 13 hours ahead...and usually the only member here. "Waaaaah!!" as Lucille Ball would say :P   Hey, I wonder if that means I can see...

Veal Chop - rare, fluffy long grain rice cooked in chicken stock, sauteed mushroom in red wine sauce,  Heaven!

Hi Thebeloved,   That recipe sounds pretty much spot on, it's roughly how long mine take.  Just remember to add any salt at the end of cooking or it will make the peas tough rather than turning to mush, I think. ...

This is a bit like Bughut's post... it's a Piperade with eggs. http://www.epicurious.com/recipes/food/views/Poached-Eggs-in-Piperade-230623   I'd say some nice big chunks of your favourite bread to sop up the juices would be...