or Connect
New Posts  All Forums:

Posts by teamfat

This could well be the basis for a monthly challenge in the near future.   As you pointed out there are a lot of variations. It all depends on what you are trying to do.  For an Ethiopian wat you caramelize a lot of onions, for a French friccassee no browning.  I make what I call sweet onion soup, where the onions are cooked low and slow in butter, avoiding any browning.  It is different than French onion soup. Not better or worse, different.   When doing stir fry, I...
My usual method is seasoned flour - egg wash - flour again.  The egg wash usually contains about a cup of hot sauce.  Okay, maybe not quite that much.   mjb.
After about 20 hours in the salt and sugar mix, rinsed and ready, 431 grams.     It was rubbed with a bit of sherry, then a rub of herbs de provence and cracked black pepper was applied:     Now, where's my cheesecloth?   Expect next update in about a month or so.
Cheese grits?   mjb.
Final stretch, get those entries in soon!  
Only one more week to go - hope these firm up soon:     Looks like I forgot to label them. Hope I can tell which one is the garlic and black pepper.   mjb.
Those muffins look TASTY!
What sort of flavor are you wanting to achieve?  Dark, smoky, spicy?  Light. sweet? Dressed up ketchup? From scratch tomato based?   Here's my starting point:   Saute 3/4 cup of onion and 2 or more cloves of garlic in oil of your choice. Pour off the oil (or not) and add these ingredients -   3/4 cup ketchup 3/4 cup water 1/3 cup vinegar (I used Apple cider vinegar) 3 T molasses 3 T Worcestershire sauce 1 t black pepper 1 t ground cumin 1 t chili powder
I was thinking the poor fellow had Nickleback playing on the radio.   mjb.
 Harumph. Leftovers from the other night at The Bombay House. Leftover naan isn't quite the same as freshly baked. mjb.
New Posts  All Forums: