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Posts by eastshores

I don't really understand the idea that a region would have any part in the way that a place handles tea. Tea is either brewed fresh, it's stale, or some nasty stand in whether it be powdered or syrup. Correct me if I'm wrong, but I'd be willing to bet that Subway Subs has fresh tea brewed in NYC.. I bet Burger King and McDonalds does too.
Have you considered drying them and creating a powder? You could even roast them first if you want to introduce that smokey element to the end product.
There are so many monthly challenge winners here!!
Dcarch.. I had to stop at the 4 min mark and laugh a little ... I hope you are being silly! He/she slaps it and turns it over and it's obvious the super thin bag has ruptured. In addition, an attempt to seal anything harder than ground meat would most likely burst that thin bag.   GM.. FoodSaver brand products are somewhat expensive, but we can get "bargain bag" rolls on the cheap for instance 8" x 100 feet for about $21. I've never tried them yet but from what I saw on...
GM have you considered a chamber vacuum sealer? I've been looking at them, the bags are much cheaper than food saver, around $45 USD for 500 8"x10" bags. Unfortunately the chambers themselves are closer to $900! I just ordered my first sous vide unit so it would be nice to eventually be able to seal up liquids. I just don't seal enough other products as of late to make that initial price worth it.
My grocer had a sale on pork loin so I grilled it with a basting of Louisiana Crystal hot sauce and local honey from my friend. I'm still not used to seeing pink in pork but the FDA says 145 internal with a 2 minute minimum rest is safe. I checked with a digi thermometer in the thickest part and let it rest on the still hot grill. It certainly is more tender. Served with some new potatoes sauteed in thyme and butter. I wish I had made a sauce but I used the thyme butter...
 This is true! I really do look forward to that first day when a strange cool breeze blows and you can even smell the coolness - things get more quiet and the days grow dark faster. Fall is my favorite time of year, like you I also enjoy it a good deal food wise. Although in Florida during Fall one day we can be 70F and the very next day jump to 95F! It's all dependent on weather systems north of us.
Decided to try making Coq Au Vin for the first time. I used parsnips instead of carrots so it's lacking a little in color but it is quite tasty.  
Hi Maria, welcome to cheftalk! I think you are on the right track to look toward Indian cooking as they are masterful at creating vege dishes that don't leave carnivores longing. I wanted to chime in because I received a book as a gift several years back and it will give you endless supplies of recipes as well as fill you in on the cultural and regional differences that influences various curries. I believe Nicko said if I just link to it the site would handle things.....
That rabbit dish looks great GM.. is it cool in Bavaria? Certainly looks like a cold weather dish to me! Meanwhile it's been extremely hot here so I decided to make a chilled soup of broccoli and watercress garnished with pumpernickle croutons and sour cream.  
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