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Posts by Pete

Too funny!!!!
If you can't get your hands on shallots I would use onions, but probably about half the amount as shallots a milder and more subtle than onions, but I wouldn't omit them altogether.  I would dice them up very small and do a long, slow sweat on them.  That will start them breaking down and by the time the stew is completed they should be mostly dissolved, at least to the point where you don't notice them.
Like Kuan said, it all depends on the sauce and it's applications.  I find that most restaurants use a few of each; some made each day (i.e. Hollandaise & beurre blanc), some made a la minute (i.e. pan sauces) and some made in larger batches and heated up before service (i.e. many demi based sauces and some cream based sauces).
I've used it in a number of ice creams and custards in the past.  Adding it to iced tea is a new one for me and sounds like a great idea.  I have a wonderful jasmine tea that I use for iced tea and may try adding a bit to that.   Anyone out there with more great savory suggestions?
So I happened to pick up a bottle of Rose Water the other week to play around with.  I'm going to experiment with it in a couple of cocktails and in a few baked things.  Wondering if anyone has some great, off-the-wall ideas for using it.  I've used it in a number of ways in the past but wanted some opinions on some not so traditional ideas to play around with.
@ordo  I LOVE that Scotch Egg Wellington idea!!!  Can't wait to try it out.   @butzy  I have never smoked eggs, but now I'm thinking of maybe smoking them then making spicy pickled eggs from the smoked ones.   This has been my favorite challenge so far.  Lots of great ideas!!!!
A number of years ago we "discovered" Ceylon and fell in love with it's more complex flavor and citrusy undertones.  My wife and I now use it much of our baking, although not all of it.  I find I still prefer cinnamon rolls with the stronger cassia cinnamon and most often prefer that also when using cinnamon in savory dishes.  The Ceylon cinnamon also wins, hands down, when making cinnamon sugar toast!!!
  Crabcake Benedicts with Bacon Hollandaise (because Hollandaise doesn't have enough saturated fat to begin with!!)   Use your favorite crabcake recipe for a base, top with poached eggs.  To make the Hollandaise, dice up a couple slices of bacon and fry until crisp.  Add some of the rendered fat to your clarified butter.  Make your Hollandaise as you normally would, stirring in the crispy bacon just before serving.  This is one to definitely clog your arteries, but...
First off, demand "dry pack" scallops from your vendor.  Dry packed scallops haven't been treated with chemicals to make them creamy white, but who cares if they aren't perfectly white, the flavor is 100 times better and you get a better sear from dry packed scallops.   One of my favorite ways of serving them came during my time at NAVA, in Atlanta where we served them on a bed of smoked tomato grits, with a ginger butter sauce and sautéed spinach.
One of my biggest pet peeves is when I'm still eating my salad and the server comes and serves my entree.  I know that casual restaurants like to burn through tables, but it annoys the hell out of me, and you know, if you send it back, all they are going to do is put under the heat lamp until you are ready for it.  Worse yet, I've had servers try to rush me through my meal by dumping both salads and apps at the same time, and following it up with entrees mere minutes...
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