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Posts by redvan

Can you please clear the air about hard boiled eggs....   My method is to place the eggs in a pot just large enough to keep them together and in one layer. I cover them with an inch of water and add 2 tablespoons of salt and then place the pot on the burner and set to high and watch for signs of boiling. When a steady boil is reached, I set a timer for 9 minutes. when it goes off, I set the entire pot into the sink and run cold water to overflow the pot for several...
PERFECT!!!Just what I was looking for; simple, quick, easy and I can add whatever I want to it.Thanks,Red.
Wow, thanks everyone....   I was going to respond to each individually but then I realized that all those quoted responses might be construed as spam so I decide against it.   However, many thanks to all your suggestions and you certainly gave me a good sampling to choose from.   Thanks again, Red.
  She loves shrooms so this is one I will try.   Thanks, Red.
  She's not much for asian cuisine other than take-out chinese.   Thanks, Red.
  I looked into the beurre blanc, sound good but could be tricky if anything decides to burn resulting in a restart but could be just the trick.   As for the romanesco; seems a bit heavy with the tomatos, I want to enhance the fish's flavor, not cover it up.   Thanks for your time just the same and I will try the beurre blanc you suggested.   Red.
Hi, When I try to search for fish sauces, take a guess at what I get.... I get hundreds of hits I do not want related to 'Fish Sauce'.   I'm not interested in fish sauce, not at the moment at least.   What I do want are sauces for fish, to top them off or to serve on the side.   I'm looking for flavorful, not too rich (unless certain fish require some) and easy, quick to prepare.   My lady is not a big fish person but I am beginning to expand my...
BDL,   Thanks.
My dad gave me a little trick for keeping salt from clumping in a table shaker; put a small amount of rice in the shaker along with the salt. The rice grains are large enough that they stay in the shaker and keep the salt nice and dry. Great for outdoor shakers but the rice needs changing occasionally.   Red.
So the lesson to be learned here is that cryo-packing is ok and can be kept for several weeks after purchase.   I will remember that and not be so afraid to keep things in their original cryo-pack next time.   Thanks duckfat and jimbo68     Red.
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