Posts by Chef Oliver

Quote: Originally Posted by KYHeirloomer  Also tajines, where it's almost de rigeur. It's also commonly used in Mideastern and Indian cookery.   Saffron does have a unique flavor. But, frankly, in...

http://theblessedseed.blogspot.com/2011/01/everything-you-ever-wanted-to-know.html   My girlfriend brought me these seeds HABA EL BARAKAH from Egypt...It  really tastes interesting, something between black sesame seeds...

Great quote :D

Yes, very tough question and it depends on individual opinion...and I belong to 5% community on this forum, according to rbrad, so my view on specialities would be very different than yours...

GUTS, what is that?

Try to find some profi recipe on youtube...there you will see right consistency...

I love to cook risotto... Right consistency is creamy, quite starchy... When I cook risotto I never wash the rice, starch inside will help you with creaminess...and you have to cook risotto with putting stock inside ladle by ladle,...

to Le Francais:   In classic Caesar dressing should not Worcestershire sauce be missed, as well as anchovies, but you can make that basic dressing, just do not put anchovies in it. It will not be so significant without it, but...

to Foodpump:   Your quote "when all you have is a hammer,everything looks like a nail"mentality really made my day ...but I agree with you, warming in oven is the best way...

That´s perfect, to make that characteristics tables..you should create your own website for that, i think it could be very helpful to get priceless informations...