Posts by foodaholic

On your point Suzanne about "could have been better" humility is the great equalizer.If you or anyone didn't think like this we would be doomed to mediocracy. And if people and friends look up to you as a sounding board as to...

This is exciting.:bounce:

If your using squid,you might find that cooking them in a fritter batter could render your squid similar in texture to the conch;) ;) :D :D

deep fried? that must be the scottish version.:D Alas I've only pan fried them.

Hi Live_to_cook, Crumble over the top.....this sounds like it's applied dry,check the recipe and if this is not a misprint,then change it. Reconstitute the orange peel in any liquid you desire,dice it fine,then apply to the...

Hi Cooking_Sherry, You might try this method: Cut you potato into the desired shape,run it through a mandoline (for uniformity) and place on a baking tray lined with parchment. Paint you parchment with EVOO and lay the potato...

Hi Mezzaluna, Not to undermind your cooking methodology, I feel with a dish like veal scallopini, the taste is very effected by the improper moisture in the meat,that is so very easily effected by precooking. If you are to warm it...

I think there is a little more to the question of time or timing your food.We all have our internal clock that will tell a chef when a particular ingredient will be ready to plate,and we make minute adjustments throughout the evening...

I seem to belong to this club my friends have formed. It involves them putting together a menu,normally theme driven, and involving many courses.Then I,m sent an e-mail saying I,m invited,and all I have to do is come up with the...

I tend to agree with chrose & Mezzaluna. Most shrimp are flash frozen on the shrimp boats to ensure a good product. Anytime you can keep a delicate product like shrimp as close to a natural state,the better off you are IMO.