or Connect
New Posts  All Forums:

Posts by Pete

Ordo, you are a man after my own heart!!!!!   I have had a number of cooking idols over the years  Mark Miller, Larry Forgione, Joyce Goldstein, Paula Wolfert, Rick Bayless, and of course the first chef I ever knew, my father.  All of these people, helped shape the cook/chef I am today, along with many others that I trained under over the years. Names that wouldn't mean anything to 99.9% of the people here because they never made it into the limelight, although their...
It's been awhile since I added to this thread.  One of my new favorites is "Postmodern Jukebox" and the whole genre of taking today's popular songs and reimagining them as songs from earlier genres, with a heavy emphasis on jazz styles.
Kuan, glad to see you throw your hat into the blogging world!!!
Have you thought about making your own yogurt?  There are a number of great machines out there nowadays (one of which I just reviewed here on cheftalk:    ​    Not only is it very cost effective, you know exactly what goes into it.  You can sweeten it and flavor it as you like using ingredients you want.  We make yogurt regularly.  Start it in the morning before we go to work.  It's finished by the time we get home and it goes into the fridge to be chilled for the...
In those challenge type cooking shows they are usually using a pressure cooker.  And yes you can get it done in that amount of time by using a pressure cooker, but in my opinion, you lose out on a lot of the depth of flavor that only a long, slow braise can achieve.  Sure they have a tender product, but one that is not nearly as flavorful as one braised the traditional way.  Some things just take time, and braising is one of those things, if you want to do it right.
In the restaurant and catering business, at least at places I've worked, we use that designation quite a bit, but it was always back-of-house talk, not something that was put on a menu.  Mostly used it in catering where LTPO referred to a platter of those condiments placed on a sandwich buffet, as in, "Hey Joe, the buffet is getting hit hard, send out another tray of meat and an LTPO!"
Those cukes are looking good!!  I can't wait to hear how they turned out.  Both my brother and I are in fermenting foods and we both love pickles.  He prefers full sours and will let his pickles ferment for upwards of 6-7 weeks.  I prefer half sours and I usually refrigerate mine within a week.
Many of these look pretty good, but I don't know that I would call them a "sandwich."  Also many of them reminded of the stacked food that was so popular back in the 1990's.
Remember to season heavily, especially when it comes to larger roasts like that.  I was always taught to double you what you think  you should do and that is a rule I've always lived by when making Prime Rib, and I've made a lot of them.  I use a simple mix of kosher salt, freshly ground black pepper, crushed garlic and sometimes rosemary and I load it on.
Lagom, both good ideas.  I especially like the idea of making a gingersnap crust.  If doing that then how about an orange scented cheesecake and a cranberry compote to top it all off?  If you want to experiment how about a Rosemary scented cheesecake (be very careful not to go too strong on the rosemary).  Top that with a compote of dried fruits in a red wine syrup.
New Posts  All Forums: