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Posts by Pete

The internet is full of tips and suggestions regarding the freezing of cheese.  I find that only semi-hard and hard cheeses freeze without being completely destroyed, but my general rule of thumb is that I don't freeze any cheese that I plan on eating as is.  In other words, I will only freeze cheeses that I plan on cooking with, not eating straight up.  I have found that really is no need to freeze cheese, usually.  Unless you are buying in a cheese shop, the chances are...
I seem to remember hearing about the pancake thing a number of years ago, but I don't remember the details, but I thought they were just using the dry mix and not actually making a batter out of it.  But like I said, this was quite a while ago and I don't really remember the details.  I agree with KK, I'm not sure how crispy the batter would get.  I'm wondering about dipping the chicken in flour, then pancake batter and then into some kind of breading for the crunch factor.
Personally, the way I usually eat them is just boiled until tender and start pulling them apart and dipping them in aioli while still warm.  Once you get to the heart, scoop out the choke and dip that in aioli also.  It has to be a really garlicy aioli though.
One of my favorite ways is to peel off the outer leaves, trim them down, and remove the choke.  I then boil them until just barely tender, cool them down then place them in a hot sauté pan and smash them down so that the leaves spread out like a flower.  I cook, flipping once or twice until the heart has browned a bit and the leaves get a bit of carmalization on them.  I like to dip them in a traditional beurre blanc sauce with a bit of garlic added to it.
With the tarts I would also worry about the consistency and texture of the crust.  I think it would end up soggy.
Why are they asking for this?  I would make sure that if you decide to give them this information that you also provide a disclaimer that the nutritional information you are giving them is only estimated as you do not have a registered dietician at your disposal nor has the food been tested by a lab to verify the accuracy of stated nutritional information.   I have used both Sparkpeople and Mastercook for nutritional information, but I find them both to vary wildly...
 I totally agree.  Except for my camping cookware, most of my cookware is high-end, with most of my pans being All-Clad.  I own these things because they do make cooking easier, but that is different than making someone a good cook.  I also own high-end cookware, because, in the long run, it does save you money.  High-end cookware is built better, out of better materials and as such they will out last cheaply made cookware (for the most part).  So sure, the up-front cost...
 I agree that good cookware can be an inspiration, at times, but I don't agree that it makes you a better cook.  Sure, I love to use good cookware, knives and utensils.  They feel good in the hand, look pretty, and can make things easier, but they are not needed to create awesome foods.  A great example of this is my camping cookware-a couple of old pots, a couple of cheap fry pans and a few pieces of cast iron.  We camp with a variety of friends, with many different...
One of my favorite chef stories comes from a pastry chef that I used to work under.  He used to be the Assistant Pastry Chef at a large, well known hotel in Washington D.C.  A family had booked a very high-end wedding there.  The expected cost of the cake alone was going to be thousands and thousands of dollars.  As such, they offered to do cake tastings for the bride, the mother, etc.  Well, first tasting and the mother thought all the cakes were dry and tasteless. ...
 That's why I try not to judge around here.  Yes, we do have quite a community of foodies and gourmands, but we also have people with little, to no, experience, or the means to eat like some of us.  It is my belief that everyone can cook and eat well, even on a budget, and with time constraints. I have also seen a lot of people on here that think that most convienence foods are the pinnacle of dining or think way too highly of fast food and most chain restaurants.  I...
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