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Posts by Pete

It's really hard to say as I don't know exactly what they are referring to although my guess would be ground ginger, but then the next question would be how big a box.  What I would do, personally, is peel fresh ginger, slice it thinly and toss a couple of slices into each jar along with the peaches-3-5 slices for a very subtle flavor, more for a more pronounced, ginger flavor.  Maybe do a few jars in varying increments (mark them well) so that next year you know which...
MillionKnives is right.  You can't expect a knife to do everything from breaking down a chicken to thinly slicing fish and then expect it to last for weeks without sharpening.  No knife I know can stand up to that.  That's why chefs have a knife roll-different knives for different jobs.  My butchering knives get put to stones on a regular basis while my slicing knives get honed regularly but don't often see a stone, because the work they do doesn't do much damage to the...
It's a little late but how about a corn flan?  Juice some corn kernals and use them in place of about half of your cream in your flan mixture.  Season with just a hint of rosemary to help tie it with the beef.
 I have to admit, I never make Tater Tot casserole, but I have a soft spot for it whenever I see it at a potluck dinner and I will gravitate right towards it!!!!
Personally, I would consider it a form of casserole.
I usually don't mop ribs, but I have on occasion, especially if they are thicker and more meaty.  Babybacks, though, never get mopped.  No need to, IMHO, as they don't take that long anyway.
Just finished making almost 2 gallons of grilled vegetable salsa that I canned and processed the other day.
 KK, looks tasty.  I love rice casseroles.  Well done ones leave the rice, gummy, yet still not mushy, with bits-that stick to the edges and bottom-that get really, really crispy.  Hard to pull off the perfect rice casserole in my book, but when you do, they are great.  BTW, don't worry about them looking nice, it's kind of in their nature that most casseroles are not "pretty" although there are some layered ones that are beautiful to behold.  Those, by far, are the...
I can't offer up this recipe for the competition as it would be disqualified as it was not made this month, but I just posted an article, on Chef Talk, about how to make one of my favorite casseroles/pasta dishes, Pastitsio, or as my daughter likes to call it, Greek Lasagna and I'd be remiss if I didn't mention it in this month's competition.  If you have never had it, it is a decedent pasta dish made from layers of pasta, meat sauce and topped with a béchamel, enriched...
It usually takes a considerable amount of juice to get enough reduction to add any considerable body to a vinaigrette doing it this way, but I have done it in the past.  It does bring a real depth of flavor though.  To combat the "cook" fruit flavor I then finish the vinaigrette with some fresh juice and some grated zest which brings back a lot of that bright, fresh flavor again.
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