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Posts by Steve TPHC

I adore the smell of truffles. As these are precious, I spent 25 Euro to purchase an Italian stainless-steel shaver for the purpose. Because this is such a delicate mushroom flavor, I want to insure that the truffle is not overwhemled by what it eat it with. For me, lightly scrambled farm-fresh free-range chicken eggs with truffles does it. Williams ans sonoma have an affordable shaver ( http://www.williams-sonoma.com/products/truffle-shaver/) for $19. Truffle oil? Drizzle...
Interesting enough, in Alaska halibut is plentiful and costs less than cold-water cod. I prefer cod as it is moister than halibut. Homer, on the Kenai Peninsula, is home to the sport fishing halibut fleet. A 300+ pound is not an unusual size for the larger females. They can reach up to 15ft in length and weigh up to 700lbs and can live for 50 years. Bring on the fish fry.
Elephant Stew   1 Elephant, Chopped 40 gallons prepared Gravy 2 rabbits (optional.)   Cut elephant into bite size chucks. Cover with gravy and slowly simmer two weeks. Serves 4600. If expecting more people, add the rabbits. A word of caution, however, since some are rather put off to find an unexpected hare in their stew.   original author is unknown  
Your question is apples and oranges. Fine Spanish food has little or no resemblance to Mexican cuisine.  Mexico has 31 states and the regional food differs from one state to the next. "Tex-Mex" is regional Mexican-American cuisine that uses US available ingredients patterned after Mexican cuisine.     The best way to learn to appreciate, and then cook these cuisines is to learn to eat the food. Not only will the experience be pleasurable but you will learn what the...
I cook a whole variety of cuisines and I can hardly think of one that does not feature some sort of hot sauce or hot condiment. Individually, chilies take up the most room my self of spices. Most of these are from Mexico, Peru, Chili, New Mexico, or California. Some are from Spain, India, Thailand, or China.   Sauces in Mexico are often very complex. My enchiladas sauce features many chilies (Ancho, Guajillo, Mulato, Morita, and mild New Mexico chile) with differing...
Artisal Bakery Artisal Cakery Artisal Cakes
To learn Chinese and Thai, one must eat authentically enough to learn what to cook. You must receptive to new ideas and not base your choices just on previous experience. Sometimes a recipe will lay flat without dimension on a written page and yet be a treasure. I have had many Asian mentors as many of my peers not only knew the food but cooked it at home as well. Dim sum restaurants are restaurants with roaming carts that have a tremendous assortment of many of the...
The Jasmine Rice of Thailand (Thai Hom Mali) Jasmine rice is Thailand’s top exported rice. While China by its sheer size is the world’s largest producer of rice, Thailand has led the world as the largest rice exporter since the 1960′s, owing much of this status to jasmine rice. With continued Thai government support, stringent quality control, all rice destined for export passes the government stamp of approval. The active involvement of the government in the promotion...
Some say the Belgium are the master's of fries and possibly they are:   see this link for Belgium fries (double fried).   I have to add my two cents. Blanching is to prevent discoloration and it should be brief. The potatoes should be thoroughly dry before your first frying. Fries need quick cooking and this limits their cross-section. Yukon Gold will give good results and they are a little stronger. The best oil will yield the best tasting fries. Adding peanut oil to...
Having lived in Italy, I have had the good experience to see a commercial enterprize make pasta. The dough is worked a long time which will make it silky. If the pasta is worked until silky then you a very strong armed person as it takes a lot of elbow grease to do that by hand. If you want you home made pasta to be al dente, it has to be thouroughly dried (hanging on plastic coat hangers works)   Fresh pasta cooks in 3 to four minutes. Taste as you test. It done when...
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