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Posts by teamfat

Yes, stew and medium rare are mutually exclusive.   mjb.
First thing I would do is browse through the photos in last month's soup challenge, see if any strike your fancy.   mjb.
One way I do them is with fennel bulb instead of onion, stout beer ( Epic 825 is my favorite ) and add dried tart cherries. Maybe when the monthly challenge is braising ...   mjb.
I'd use them.  Short ribs are part of the chuck primal, you should be just fine.   mjb.
 I remember one night back in 197? When I was sharing a place we called Hoosier Haven, even though one of them was from Ohio, with a couple of others guys. It was February, I think, a blizzard outside. Chile verde, burritos and tacos, and we had the windows open. mjb.
It is one thing to be steeped in tradition. And a totally different thing to be embalmed in it.   mjb.
 Sheesh. Like anyone would ever dip their fries into a chocolate milkshake. mjb.
Chicken feet, wing tips, necks and backs all are good additions to stock. Salt is usually not needed in making stock, it can be added later when you are actually doing a specific dish. Roasting the bones and bits in a hot oven before tossing in the stock pot can add a bit of color and flavor.   Having your stock turn out like this is a good thing:     Nice gelatin formation. This is the day after, what it can look like after overnight in the fridge.     mjb.
 And I helped!  No doubt a few of you remember that commercial. Did a pork based cottage pie tonight. Tasty. mjb.
For those of you who plan to use mimosas as part of your brunch presentations, you may find this how to video helpful.   https://www.facebook.com/search/top/?q=mimosa%20video     mjb.
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