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Posts by Koukouvagia

@ordo that looks fantastic, I just have to try it!  What cut of meat did you use for that?  And what does cornstarch do?   Finally we're having some good weather and the sun was shining bright and hot today, we had a beautiful day at the park followed by lunch at a new local turkish restaurant in our neighborhood.  The rice pudding was to die for.  For dinner we're grilling chicken and veg skewers.  These have a marinade made with garlic confit, balsamic, and whatever...
 peanut butter is a better comparison.  A runny peanut butter for most sauces except when I make bechamel it's a little thicker like cold peanut butter.  It makes a better bechamel for my uses.
As long as you deglaze the pan in which you sear the meat then the result is the same except you have 2 pans to clean of course.
 I don't know where you're getting your information about the US, certainly not from a reliable source.  I don't see how you're spoiled in the UK, the US and the UK are 2 of the most economically powerful countries in the world, we're all a little spoiled and when it comes to convenience foods I'm sure we're about the same. If you're used to jarred pasta sauces and other convenience foods you'll easily adjust here, I'm sure the UK brands taste just as bad as the US brands....
 @Pete try no to cut off the name of the person you're quoting, had to search each post to find who you were quoting.  I agree with you, I brown a lot of meat in my dutch oven.  The key is not to crowd the pan.
Cows evolved to eat corn the same way humans evolved to eat cheetos.  While there's some wiggle room in what we can indulge in, our bodies perform best when they're eating a nutrient dense diet and stay away from too many processed foods.  Cows are not human but they are creatures of the earth and they too have an optimal diet.  Studies show that when animals are fed their optimal diet their meat offers more nutrients to those who eat it as well.  I'm not trying to get...
Hi @Antonella84 of course you're welcome to participate, the challenges are open to everyone.  Great first entry.  I wasn't very confident when I first started taking pictures of my food either but I've gotten better over time.  When I have a little free time from my hectic job I plan to learn how to use my fancy new camera and possibly even take a photography class, by participating in the monthly challenges I have found that I really enjoy photography and taking pictures...
It depends on where you're moving to.  Large cities have an abundance of variety in markets and grocery stores.  You're moving to America, not some village on an island in a third world country lol.  Trust me, we have plenty of crap  convenience foods here, we invented them all haha.     Instead of being afraid try to get excited about the wonderful opportunity ahead.  You may not have all your comfort foods at hand in the same way but you will find plenty of things...
 Not just healthier, but healthier for the cow too.  After all, a cow is born to eat grass.  A cow cannot digest corn, it was never meant to eat corn.  It's unnatural.  Our taste buds adapt to what we are fed.  
Hmmm I find the words "wet sand" to be suspicious.  As far as I can see that's the problem right there.  I can't think of any roux that behaves like we sand in texture.  I think of a roux as sort of a paste made with flour and fat.  But I make different kinds of roux, not just the 50/50 kind.  When I make a bechamel I add a little more flour than the recipe calls for and it becomes thick and difficult to stir, sort of like the consistency of cold cream cheese, but more...
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