Posts by Koukouvagia

Thanks ordo, hadn't seen that part.   Quote: Originally Posted by French Fries  FWIW, fresh walnuts are very easy to peel. Green walnuts are just about to be ready, and fully ripened walnuts should be ready...

Quote: Originally Posted by kuan  Never say never in cooking.     Quote: Originally Posted by MicStone  Really?? Iv always known cream in risotto to be a big no!   Haha...

Sounds like a rambutan slaughter-fest!  Glad it turned out well, you've got more stamina than me!

I've been craving walnut pesto ever since I read this thread yesterday.  I'm leaning towards foodnfoto's pesto with sundried tomatoes yum!     How does one peel dry walnuts?

Quote: Originally Posted by flipflopgirl  After many tries and soo many re-reads of threads like this one..... TA-DA! I was able to get my timing right on point and the sauce was finished and waiting...

Quote: Originally Posted by Mezzaluna  I'm surprised no one mentioned shakshuka, the breakfast of champions! It's a favorite breakfast in Israel, but makes an excellent brunch, lunch or dinner.   I...

I keep mine in a small pot on a burner right next to my risotto. 

Some equipment that I find very useful for prepping vegetables are: a mandolin, graters of different sizes, a vegetable brush, a few peelers, mortar & pestle.  Vegetables are lovely and they come with quite a bit of prep work....

Quote: Originally Posted by kuan  First course:  Cheese souffle Main course:  Spanish omelet Finale:  Vanilla flan.     Egg heaven!     Seriously...

No it's not "bad" especially if you're only making a small amount of risotto.  But for bigger amounts I would go ahead and use hot stock.  Adding stock should continue the process of cooking, that's why it's added hot....