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Posts by Pete

I spend a lot of time commuting to work-about 45 minutes each way and 1 1/2 hours if I have to travel between my 2 units.  Needless to say I need something to occupy my mind.  For years it was just music, then it was books on tape (on CD) and for the past few years it has been podcasts.  So, I was wondering what everyone's favorite podcasts are, both food related and non food.   I have to admit that I stopped listening to food podcasts awhile ago, although I just...
Where in AK are you?
I would agree that if you can't do hashbrowns to order then I would look for a different potato to serve.  If I get hashbrowns I want them crispy, not limp and soggy and it drives me nuts when they come that way.  Your guests were correct in complaining if your menu said hashbrowns and you were serving cottage or American fries.  But that is a pretty simple fix; just re-word your menu to say cottage fries then people won't have the expectation of one thing and end up...
If this is a dressing to coat an entire salad, why are you reducing the vinegar so much?  To me that seems too concentrated to be a tasty dressing-maybe for a drizzle over top just for an accent, but dressing a whole salad seems like overkill.
One of my favorite hashes to make when camping (so I guess a good "summer" hash) is a Chicken and Sweet Potato Hash I make.  Diced chicken (I usually use smoked chicken but not necessary) sweet and white potato, roasted green chiles, onion, bacon, and a dash of chipotle pepper powder.  While based on sweet potato it is vibrant enough to make it seem summery.   As for your recipe, IMHO, I'd drop the tomato.  It is just going to turn to mush and add unnecessary water that...
I make a smoked salt to use when I want to add smoke flavor to something but don't have time to smoke it or don't want to add bacon to it (which doesn't happen often as bacon makes everything better).  I have 2 methods; first is to actually smoke the salt which, believe it or not makes a great product.  The other way is to add small amounts of liquid smoke to salt-just a couple of drops.  Mix and let the salt dry for an hour or 2.  Add another few drops and repeat until...
Emma, you say festivities from around the world, but your list is very US centric and Christian centric  Personally, I would drop Halloween, Easter, April Fool's day, and St. Patrick's day.  Instead look to cultures that haven't been bastardized into US holidays.  Look to India, like Oregon Yeti mentioned, or Africa, or delve deeper into Asian and or Middle Eastern holidays.  One of the pros of doing this is that the foods from many of these cultures tend to be less meat...
Butzy is right, Africa is a very large continent with a huge variety of foods and cuisines.  The cuisine of Egypt is vastly different than that from Sierra Leone, which is vastly different from that  in South Africa.   I have spent a little time in Africa as well as my brother, he in Kenya and me in Sierra Leone and Liberia.  Things that we both noticed were that we were served lots of "stews" which is a good way to stretch meager portions of meat.  In both places we...
Salt cod is popular in many parts of Italy as well as almost every country, in Europe, with an extensive coastline.  I love the stuff but it's not readily available in the Midwest.  As for pairing it with a tomato based sauce, that also is pretty popular in a number of countries so neither of those things is out of the ordinary.  The only strange thing about your story is keeping it in the freezer.   How long you soak it will depend on the final product.  If I was...
  I have to admit that I am not a real big fan of those either, but in this day and age I think they play an important role.  In a time where many in our generation and the one after us did not have moms that cook there is a need to learn the basics and for many people, seeing how something is done, is much better than just reading about a technique.  Luckily, I think that is changing, and even with both parents working, more and more parents are finding ways of making...
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