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Posts by phatch

And this is precisely why this keeps coming up: the disconnect between evidence based reasoning and emotional based thinking.
For white fish   Season, spread some mayo on top evenly, sprinkle with paprika. Broil for about 7 minutes/inch of thickness. Simple, different, and quite good.    I like grilled fish tacos a lot too. Season with Goya Adobo with Bitter Orange, pepper, a little ground cumin and coriander. Grill, finish with a squeeze of lime and some cilantro. Load into heated corn tortillas with shredded cabbage and salsa. 
I have a cheapo Forschner cleaver I really enjoy. Also very thin, but not that thin. Has a pointy corner I need to file down a bit. 
Unless you have a good heat source appropriate to the shape of a round bottom wok, you should stick with the flat bottom wok. I don't think thin cast iron woks are worth it, particularly with induction. Further, cast iron holds heat and doesn't spread heat as well as carbon steel. I like the responsiveness of carbon compared to cast iron, and I strongly suspect that would carry over in thin cast iron as well. 
I use bottled salsa. It can be quite good. My friend is a fan of that corn and bean salsa. My favorite is arriba roasted salsa. If I can't get that then La Victoria thick and chunky. I use it more as a garnish than a cooking aid.
Did you make any substitutions to the recipe? 
A quality clad saute pan is not really intended for high heat. Medium High is all any on them recommend. High heat use will usually void the warranty. And the pan is more prone to warp and such on high heat.    I think your technique is more likely to be the issue than the pan. You should be able to get the heat and sear you need in a good clad pan. As to the cream sauce after, that will depend on the  specifics of what you did before. The fond from searing and cooking a...
I would prefer a long grain for a salad personally.    Here's one I did for the rice challenge.Turmeric for color, lemon and basil and garlic for the power flavors. (olives, artichokes, grape tomatoes, grilled  zuke, grilled onion, grilled eggplant)  
If you want to be paid, you'll need a work visa as I understand it. A true internship is unpaid and can be completed on a student visa.    http://j1visa.state.gov/programs/intern
Lidia Bastianich does a number of things with roasted tomatoes.    http://www.lidiasitaly.com/recipes/detail/874   http://www.lidiasitaly.com/recipes/detail/543   Others do to of course:   http://abcnews.go.com/GMA/recipe/roasted-cherry-tomatoes-ricotta-frannys-john-adler-20029362
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