Posts by eastshores

Quote: Originally Posted by Chefross  Some other ideas might include:   Adding a red wine to a reduction of the beef stock Making a Veloute' from roux thickened stock The addition of...

I got the pasta attachments for my kitchen-aid mixer and since I love ravioli, but not so many the effort in rolling out pasta, I want to try my hand at making some wild mushroom ravioli. I'm pretty confident on the filling, and I...

Quote: Originally Posted by ChrisBelgium  Maybe you overcooked the salmon a bit? By most's standard it was probably overcooked. However, I have an absolute aversion to "rare" fish, I hate the texture,...

Not to derail here, but I have always been curious where the heck that much sodium goes in terms of flavor? I have over salted things before, and it is irrecoverable most times. With canned soups, I honestly don't feel like they are...

Thanks for the comments DC. I'll have to give parsnips in potatoes a shot. I also think I'll have to try growing some, they are a bit pricey in my grocery store and everything tastes better coming out of the ground. I did actually mean...

I've never made a gastrique before, but I see it done a lot, and the idea seemed simple enough. A friend gave me a humongous lemon off his tree, so I used that to make a lemon gastrique for my salmon dish tonight. I started with a...

I've never heard it referred to in that term, as others said, usually you "brown" butter. I wouldn't argue it on a technical ground, the basic wikipedia definition states:   Caramelization is the oxidation of sugar,...

Nice job, that's food related and right in line with what I was thinking of. Since I started this, I feel compelled to at least upload something, apparently my radishes were ready and I didn't even know it. I guess they don't get very...

I am ashamed at the moment not to have any of the aforementioned to post myself. I have radishes, spinach, carrots, and cauliflower growing but they seem to be growing very slowly. I may head over to the coast soon to dig for clams, if...

I'd put dumplings in it first!