Posts by JayCobb1045

Don't post in this thread often, but I thought I'd start!  Forgot to take pictures, but we had a som tum style salad where I subbed in julienne asparagus stalks and carrots for green papaya, then topped it with some grilled...

Al - Although the color you describe is a little different from what I envisioned, that sounds just like what I had in mind.  And I love the idea of garnishing the sauce with fresh flourettes.  In fact, the contrast of the...

Well I had an idea to do cheese with broccoli sauce instead of the traditional broccoli with cheese sauce.  The cheese element would be along the lines of an Argentinian grilled provoleta, then topped with this broccoli sauce....

While I certainly appreciate the sympathy that this thread has prompted, the recipe is interesting to me for a completely different reason.  I'm Ecuadorian and have enjoyed locro de papas on countless occasions.  I've had it...

Hey gang, I'm looking for a little help with an idea I'm playing around with.  I want to make a broccoli sauce, and ideally it would be a beautiful vivid green color, taste distinctly of broccoli, and be a nice smooth saucy...

What are everyone's thoughts on epicurean wood fiber type boards? I am a home cook and I feel as though my knives need sharpening more often than they should for my level of use. Might it be the cutting board, or should I explore other...

Thank all of you for the tips and suggestions.  I ended up braising the beef short ribs in a braising liquid made up of beef stock, red wine, and beet juice along with onions, carrots, celery, and fresh beets.  Towards the...

I am a first generation American-born child of two Ecuadorian parents. I have had the opportunity to spend a great deal of time in Ecuador throughout my life, but have never eaten Cuy! Part of the reason is that my family doesn't eat...

L head, R clove. Though in Spanish I call a clove a "diente" which means "tooth" so although I've never heard that in English, I'd guess anyone saying "tooth" is referring to a clove rather than a head.

I've seen a lot of mention in various recipes of adding a small amount of sugar, honey, etc to a braising liquid at the end, after removing the meat, then reducing it by about half to turn it into a glaze which is then applied to the...