Posts by stir it up

For home cooking now, I have developed a case of lazyitis and I never sear my slow cooked beef anymore.:blush: Who'da thought! And it's been a liberation! Excellent post Greg! and I would do the same with tenderloin, etc... We get...

herbs, oh yeah, all the way. Tomatoes, you're probably better to forget it indoors in the NE. Or if you try it you will need full sun from all directions (including above like a greenhouse), and/or especially adapted greenhouse...

Thanks Indigo, I'll have to try the gratinee. I've only done them with brown butter and sage, with a light grating of nutmeg.

I just made some based on a recipe from Joe Ortiz's The Village Baker. I used the Apple Bread with Apple Starter recipe. I made a couple loaves of that bread, then thought I would make some Cinnamon Rolls from it too. I didn't peel...

I would also try to see if you can get "Bread Alone." I often hear chefs extolling the importance of the bread basket. If you want to reconsider making your own without making a big production out of it, I could give...

Fer sure! a few other notes on avocadoes... I find the browning is more of an issue if they are not at the proper stage of ripeness. Underripe also seems to mean they're more vulnerable to browning. I understand that most...

Your duck sounds divine. I love the pomegranate. We just had duck last week with a wild grape sauce, you're reminding me of it, it was clear, not cream, might be worth considering a clear pomegranate sauce? I also like the sound of...

Another vote for Marcella Hazan's Essentials of Classic Italian Cooking. A friend and foodie bought it for me because he couldn't believe I didn't have it. It used to be two volumes in my understanding, then was condensed into one. ...

Scott, IMO an egg wash (as described by panini) gives you a slightly prettier, more glossy look versus butter. Butter is a little more matte. I generally think of it as more for the gloss than the golden brown color as you describe,...

I loved the Bread Bakers Apprentice too, and also recommend it highly. It's a winner of the James Beard Foundation book awards, and the IACP Book of the Year, etc. It's been a standard breadbaking text for some time, and it's a good...