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Posts by teamfat

Hmm... http://darrentristano.com/2015/01/12/here-are-the-only-6-food-trends-you-need-to-know-for-2015/
I certainly hope to see some high caliber entries in the next couple of weeks. Even some more pedestrian dishes like the few that I have planned. I've already hosted twice, no need to do so again, but nonetheless I have ideas.  Ingredient challenges like citrus, poultry, beef, apples & pears, shellfish. Have we done cheese yet? Or perhaps a stinking rose challenge - garlic, leeks, onions, shallot - how many ways are there to make a bowl of onion soup?  As for regional...
I probably should refrain from saying the slow cooking challenge is picking up speed. But you know me.   This could be a good one.   mjb.
The discussion of vinegar and broth has me wanting a nice bowl of hot and sour soup right now.   mjb.
I assumed KSP = kosher salt and pepper   mjb.
Last night I roasted a spatchcocked chicken, we ate the thighs with some veggies and salad. Tonight dinner consisted of one of the breasts reheated, sliced and served on a pile of boxed stuffing mix. Pretty basic, but what made the meal was the gravy. I used the fond from the roasting skillet to make an old school chicken fat and flour roux as the gravy base. It was *so* *good*    Burp.   mjb.
I did make a pot for sunday, picture here:         This particular batch had smoked ham hocks, some cheap ham and the bones from the bone in loin roast I did recently. Maybe this coming weekend I'll do a full pictorial for this thread.   mjb.
 I wish I could have tasted some of those dishes he prepared. He was indeed quite accomplished. mjb.
If you are a fan of The Talking Heads, you should check this out.     http://www.rollingstone.com/music/videos/watch-an-unearthed-talking-heads-concert-from-1980-20150111
One of these days I should take my camera to the market and take pictures of loin, tenderloin and sirloin - some folks get them confused.   mjb.
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