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Posts by Pete

I realize that you can add quite a bit of oil to one egg yolk. One day when I was a young cook, we were bored at work so we tries the same experiment and gof to almost 36 ounces of oil before it broke. But if you go by stanard ratios, given in most cookbooks you should only end up with enough mayo for a few days.
You can certainly use homemade mayo in any application that you use store bought mayo.  If making a very large quantity, such as for making potato salad I would suggest making in a food processor, otherwise I just make it by hand.  The great thing about making it yourself is that you can make whatever amount you want.  A 1 yolk batch will make enough for a sandwich for a couple of days.  Use a couple of yolks for enough for a week.  Personally, I probably wouldn't hold...
Chicken Biryani is something that I make occasionally.  We all love Indian food, and my 10 year old daughter, absolutely loves my attempts at making it.  She ate 3 helpings of this last night.  The color isn't very bright, but the saffron flavor came through, even with all those other spices in the dish.  I love making Biryani, because it's one of those dishes that you can either follow "authentic" recipes to a "T" or you can twist it and tweak it to account for what you...
 I agree, but for those who have never had homemade mayo before may not be used to the taste so at first taste they may be expecting something more like what they are used to (I. e. the store bought stuff). To the OP, I rarely use olive oil in making mayo.  I usually use a more neutral flavored oil to make my mayo.  I might use just a bit of olive oil, at the end, to give it some flavor, but using flavored oils for the bulk of the oil in mayo usually makes it too strong.
You are right, provolone was used when cheesesteaks were first created as Cheez Whiz wasn't invented until the 50's and, by most accounts, cheesesteaks were invented in the 30s, but I still maintain that Cheez Whiz is the most "authentic" cheese to use as, for decades, Cheez Whiz has been the cheese of choice at most shops in Philly.  Both Geno's, and Pat's (where the cheesesteak was invented) claim that Cheez Whiz is the cheese of choice, far surpassing all other cheese...
I have no problem with weekly repeating specials, and in fact, in many instances it can help drive regular customers.  Knowing that Monday night is Meatloaf night means people know what to expect and will start making that a habit.  Sure, many people like creative specials and like being surprised by the nightly specials, but people also like having some consistency.   In your situation, I would probably come up with a standard list of weekly specials.  Then when you...
I agree with both of the above, both pulled pork and a good cheeseburger, but don't get fancy with the cheese. Heck, if you could get American processed cheese that would be the best as that is what is usually served on Cheeseburger over here, or a slice of cheddar.  Even better would be a Bacon Cheeseburger with smoked bacon.  Add some onion slices, and few dill pickle slices and ketchup and mustard.  For either sandwich, a good, soft potato bun is the best, maybe a...
I'm with Fatcook on this one. Some nice crackers, maybe some shelf stable cheese, some shelf stable sausage and salami. I would also include a variety of pickled vegetables, some fresh or dried fruits and a small jar of jam. This is one my wife's and my favorite meals.
 Yes, Etouffee is a rich dish.  Definitely not for the faint of heart!!!!
When it comes to Mexican foods I would check out most books by Rick Bayless.  He pretty much covers the whole gamut of Mexican cuisine from peasant fare to more upscale stuff and covers the foods from most areas of Mexico also.
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