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Posts by teamfat

http://www.hamiltonbeach.com/all-slow-cookers-hamilton-beach-professional-6-quart-sous-vide-slow-cooker-33970.html
 I have a pork stock going on the stove at the moment. Been making stock for years. Amused by the "bone broth" trend. mjb.
Shucks. If I had checked Cheftalk before dinner, I would have taken more pictures. I actually meant to do this dish for the squash challenge, didn't get to it. I made it tonight.        Took some leftover baked spaghetti squash shredded it, mixed with a beaten egg, some rice flour, a bit of grated parm, light seasoning. Fried up a couple of fritters. Plated them, topped with some burrata cheese. And over the cheese an Italian sausage patty. Smothered with some...
Every now and again I spend a couple of bucks on a tub of peeled garlic cloves from the Asian market down the street. It is convenient, but I think fresh peeled is better.   mjb.
There is one and only one true, authentic, American recipe for meatloaf that every home cook in America follows without deviation.   mjb.
Obviously late, but so it goes. Been a while since I've done this. Not as many pictures as I would like, had some technical difficulties as one might say.   The Players       Obviously some squash. Mostly acorn, but that over ripe cucumber is actually a member of the squash family.       An onion, some cream, home made chicken stock and store bought maple bacon.     The Procedure         Squash is roasted in the oven, simple salt and pepper...
Give it a try. Your first attempt may work great, it may turn out less than perfect. It might be that first step in a journey of one thousand miles.   mjb.
Many folks prefer to peel off the membrane before cooking, it can be a bit troublesome but not really difficult.   mjb.
 It is worth it.
Squash in the oven - scoop seeds before or after cooking? I've always done before.   mjb.
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