or Connect
New Posts  All Forums:

Posts by durangojo

I'm with cheflayne on this one.....i always have several types of thai curry pastes in my fridge and they keep for past forever. As far as preserving the level of pungency and flavor, i think that pastes reign over powders. Consider yourself lucky that the bag of curry powder didn't explode inside your suitcase...that would have been not so bueno....merry christmas to you! joey
http://youtu.be/fPlQ6EtArSc http://youtu.be/51DMGjup6h4 http://youtu.be/7MVEBSFDKX0 http://youtu.be/zm9u5_hYsV0   joey
How long are you gonna be gone Kgirl? One week? Two? As you well know, lemons last a very, very, very long time just refrigerated so were it me, i think i would just put them in the refrigerator crisper drawer and call it good. ....seasoned greetings and travel safe joey
It was brie....i smeared and dolloped my way to heaven with Kgirl's wonderful meyer lemon marmalade. Beyond good. I also used it as a chutney for both baby lamb chops and a rosemary spiced pork tenderloin. Again, beyond good. Sadly i am looking at the bottom of the jar but hopefully there will be enough to glaze a piece of cod. Can i send back the empty jar for a refill? joey
You don't need to add any extra thickener as the cheese and the reduction of the cream will take care of all the thickening in due time. Cheese is the thickener. Adding white wine after your cream has reduced will help to cut the richness in taste as well as sauce thickness. I sweat shallots in white wine, add cream....bring up to just to this side of a boil and reduce....add some of the cheese, reduce, add more white wine and reduce again...i add even more white wine ...
Since living in the southwest, my cooking has widened and grown with the influence of the hispanic and native american cultures that surround me. Cinnamon is a large part of those cooking cultures though probably more so in hispanic cooking. I use cinnamon almost as frequently as i use salt and pepper....in chiles, soups, vegetables, green chile pork chowder, chiles rellenos, beans, pickled vegetables(escabeche), almost any and all sautéed or roasted vegetables especially...
Cheese apps Goat cheese torte layered with basil pesto and sundried tomato pesto Brie truffles : whipped brie, bourbon,cracked black pepper & pink peppercorns rolled in bavarian rye crumbs Brie terrine with bleu cheese and gorgonzola Baked brie in puff pastry with truffle honey Baked brie bundles(purses) in puff pastry with fig preserves and pecans Fig and mascarpone phyllo bites Appetizer sized cheese arepas...(something gooey like smoked mozzarella & smoked...
God no kk...they are certainly not my rules....someone else's that are making the email circuit that i got a kick out of and thought to share...it is meant to provide some levity, and i believe a parody of sorts. I can't help envisioning SNL's 'church lady' as the original sender! I don't have any rules other than just play nice and have a great time ..... However i will add this.....let grandparents be grandparents...let them spoil their grandchildren...it's their role...
Long but funny. Boy could the perfectionist in me relate!!!! Thanksgiving Letter to the Family 2013 Dear Family, I’m not dead yet. Thanksgiving is still important to me. If being in my Last Will and Testament is important to you, then you might consider being with me for my favorite holiday. Dinner is at 2:00. Not 2:15. Not 2:05. Two. Arrive late and you get what’s left over. Last year, that moron Marshall fried a turkey in one of those contraptions and...
Thanksgiving ,Hanukkah, Thanksgivukkah, however you celebrate the day, enjoy it. It is a day of gratitude that is global..... joey
New Posts  All Forums: