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Posts by redvan

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.
Wow, reading this thread makes me think back to when my father (an old world butcher) would sharpen his boning knife on a stone that looked like a concave, slanted slab of stone you might find in a garden. Two colors in one stone, lighter on one side than the other. Then use a steel inbetween tasks to keep the edge. Clearly nothing like what is available these days.   I need to do some reading....   Red.
I purchased three unpeeled beef tenderloins from Costco one Christmas appoximately two weeks before I needed them. I was always told that they could keep for several weeks in the cryo-packaging. about two days before I needed them, I took them out to peel and clean them up and there were dark greenish/grey spots all over them, not much smell to speak of, just discoloring. Needless to say, they went in the garbage and I had to go get three more and at about $70 each, I...
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