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Posts by Koukouvagia

It works well with any kind of meat, I've done it on tenderloins, prime ribs, eye of rounds, leg of lambs too.
@jake t buds I'm going to have to try that smoothie, can't believe I've never thought of that combo before, makes perfect sense. I drink a green juice everyday and it has spinach kale cucumber celery parsley cucumber and green apple. Greek salad would not be Greek salad without cukes. My recent favorite salad is slice cucumber, thinly sliced red onion, and avocado. Perfectly refreshing. I have a big bowl of tiny cukes in the fridge washed and ready to eat at all times....
I use mustard in a lot of my pan gravies too, just a little dollop adds so much. I sometimes add a little to tuna salad. I smear mustard on roasts too.
That's sounds good, do you have a recipe?  I don't know what a garlique is
Just thought of a funny thing, we used to live in the south and all fast food restaurants there served yellow mustard on the burgers. This is unheard of in NY, I've never seen a single person put mustard one burger here. Waiters look at me funny and they don't even have yellow mustard on hand, they usually bring brown mustard.
What are your preferred brands of mustard and what are some unique ways you use it in your cooking? I'm talking beyond salad dressings and sandwich spreads. I'm always looking for a good yellow mustard, we usually have Frenchs or schlossmans on hand. Been wanting to try Sir Kensingtons. My favorite Dijon is Maille brand. Last year I was taking a walk in the upper west side and was delighted to see a Maille boutique had opened recently.
Agreed, cheap ones in big bottles. I use it for making glazes or braising.
Last time we gave input on this type of question the groom was very angry that everyone advised him not to do it.  I thought it was a bad idea and his wedding was only 20 people so with 200 people it should be evident where I stand on this one.   Congratulations on your wedding.  In the days leading up to my wedding there were so many details I had to attend to, some of them were very niggly details like paperwork at the church, meeting with the caterers for the...
I have moved away from using plastic containers.  Too many toxic substances leeching out when heated.  I always use glass or stainless steel bowls.
There is too much heat.  I would temper the eggs slowly by adding the hot milk gradually while whisking.  I'm surprised they don't curdle sooner by the way your described.  Also, this step "Cook over medium heat, while whisking, until it thickens" needs to be more gentle.  Your heat might be too high.  You can also try to remove the pan from the heat source periodically as you whisk.  You want to heat this up slowly.
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