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Posts by eastshores

I'm excited about going out to Orlando for my first experience with The Food Truck Bazaar .. they are going to have 25 trucks tonight and the one I want to hit up is called "900 Degreez Pizza", it's a food truck with a clay oven in it! I'll report back later tonight, hopefully with a picture of a magnificent Neapolitan pizza.
I would never ask a restaurant for a recipe! As I mentioned that is their intellectual property in a highly competitive world. To me that seems like common sense. I would never walk into the Ford factory and ask for documentation on how they assemble their vehicle. Both parties earn their income from that information. The farthest I have gone, in restaurants where I had a really good relationship with the owners is to playfully list ingredients I can detect. I love to see...
 Indeed. Would you mind telling me the station call sign? A 3 hr show on non-subscribed radio is pretty freakin awesome.
I think this notion of "secret" is a bit silly with the exception of one venue: Competition. A better way for me to understand this is "proprietary technology". That being said, if you are not cooking for a living, or you don't have a family heirloom legacy to attempt to protect as some sort of valuable concept, or perhaps establish, then what in the hell do you think you are hiding and why? It just doesn't make sense. The culinary arts are all about teaching and evolution...
No pictures but I attended a pot luck get together to play bluegrass music. I decided to deep fry some cheddar cornbread fritters, they turned out really great and I was surprised the base recipe didn't call for any eggs. Others made seafood chowder, lasagna, shrimp macaroni salad, slow cooked southern beans (think cassoulet) .. we had a good time.
Nice! And yes.. you should have!
I know this has the dreaded "dog food look" .. but I sometimes use canned albacore (I don't eat tuna that isn't cooked through because I don't like the texture) and decided to try one that was in olive oil with lemon and dill. I've also never had swiss chard before, and secondly never have grown it so this was all new stuff for me. I sauteed the swiss chard with some garlic in my wok, then mixed the tuna in just to heat it up. Finished with some chili oil. All in all...
Trying to find ways to use up 4 lbs of pulled pork.. my friends didn't respond.. so tonight I did a stir fry with it.
I think there are proven antioxidant benefits to tea regardless of additives. I believe there is also evidence that caffeine in small daily amounts has a benefit. If we're going to stick sugar in our tea though, I'd think a splash of whiskey would be as helpful or more as any other form, since small amounts of alcohol per day also show health benefits  
This is interesting. Allan, have you tried exaggerating this with a vacuum seal? I've never personally seen this happen but that is because I tend to prep my zucchini very soon before I use it. Cheflayne is right, zucchini has what I read to be very high levels of natural pectin, I wonder if it is a combination of effects?
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