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Posts by Pete

There are a few videos circulating on Facebook and on the web with people cooking different things in waffle irons.  Some ideas look great and others, well....
After considerable time the color will start to fade and get brownish.  I also have found that it starts to lose some of its heat and some of its flavors (except for the vinegar).  So after some time it is no longer the greatest product, but I've never heard of it "going bad."
  I would set aside my general dislike of stuffed burgers for this!!!! 
Welcome Jpicard!!!!  If you are looking for knife suggestions you have definitely come to the right place.  We have quite a "knife" community within our community that can tell you everything you ever wanted to know about knives, and then some.  Don't hesitate to jump right in with your questions and your comments.
I'm not a big fan of stuffed burgers-would rather just put the stuff on top so that I can cook my burger how I like it without having to worry is the the stuffing will get hot enough or done enough.   Why are you adding gelatin and egg to your burgers?  If you use the right mix of meats and fat (and grind properly) you shouldn't need all those additives for burgers.
Come on Terry, live dangerously!!!!
Any poultry can be glazed with good results although I have to admit that I prefer skin just rubbed with salt, pepper, and herbs.  Why mess with that crispy goodness?  I'm sure that someone at some time has glazed a beef roast but I don't knowt that there would be anything to gain from glazing it.  Again I just prefer a beef roast rubbed down with salt, pepper, garlic and herbs.
 That is pretty much the rule I use, especially when it comes to ground spices.  I try to keep ground spices for no more than 6-8 months.  Whole spices, on the other hand, can last quite awhile.  I try to rotate them out every 12-15 months but I have to admit that I have a number of whole nutmegs that are pushing 3 years and they still are great, freshly grated (used them a lot this season for Eggnog) and I have a jar with a some cardamon pods in it that is pushing 2 years...
Yes, Chris, food, is a subjective thing and for every rule you can find lots of people to the contrary, but even subjective things can have guidelines.  Why do certain foods go together, because time and time again people have reinforced those beliefs by agreeing that they go well together.  And certain foods, to the the majority of people, don't taste good together.  Much of this is learned and based on cultural preferences, but some of it has to do with how flavors...
At the table the serve would put a hole in the center of the soufflé and drizzle in a Grand Marnier laced Crème Anglaise.
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