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Posts by Steve TPHC

Cooking for Fifty? I do not think many people will be cooking for that many people maybe more than once in a lifetime unless they are in the catering business.   If I was to attempt that would would have some staff to help.   Once you have begun to master the cuisines you already know would it not be worthwhile to learn some new culinary skills?   Don't worry you will always have more to learn no matter how long you have been learning. It what we do, is it not?
Our Ice Cream I lived on a farm and we produced our own cream and milk. I ran the centrifuge separator and I liked to spin that up fast until the cream was very thick. We diluted it with milk to thin it out when using it for ice cream. Our ice cream maker was a manual hand crank. We had to bust up the ice by hand with a hammer and a gunnysack cloth. Rock salt was used to make the ice melt quickly and lower the temperature of the brine. The key ingredients were great...
What I would buy is: Persian Mint Sumac Barberries Persian Dill pistachios nuts rose water   I use the rose water in pie crusts and Chinese sasauge. All of these spieces are also used in Persian and Lebanese dishes.   ss
Hey everything started out well. We all had several beers then opened a nice red wine.   I preheated the grill to a low 250F. The roast went on the top rack so  to get indirect heat only.   Somewhere between a third or fourth glass of enjoyable wine, the grandson must of been playing with the burner controls. When we check the roast next it seemed a little over done.   Here is the photo.   We could not cut it with a chain saw.   What the heck, we had some...
Pollock fish are one of the world’s most popular fish.  It has consistently been one of the top five seafood species consumed by American consumers. This type of fish is the most preferred for its mild flavor, white meat and flaky texture. Alaska pollock is used as a common ingredient for imitation crab. If you add polloch to the water you boil crabs in, the fish will extend the crab meat mixed in. I think broiling with a brushing of clarified butter is very good way to...
Alaska whitefish may refer to a "collection of fish" including Pollock, cod, haddock or a species of whitefish in the family Salmonidae, aka lake whitefishes. The latter is excellent cold smoked but are bony. The former are excellent when poached in a court bouillon. Since these are immersed whole-skin-on with a platform; they are subjected to no rough handling. Court bouillon is brought to a full boil, then turned to a mere simmer before immersing fish.   I like white...
Dear mjb:   This is from my family recipes and appears in my cookbook. If you want to pursue see http://www.lulu.com/spotlight/ssalkow   Good luck
Spanish Chicken with Olives and Wine   This dish was modified from an original recipe that was acquired by Katherine Ottesen, my mother while on vacation in Spain. (She barged into the kitchen and refused to leave unless they shared the recipe.) It is bursting with solid Mediterranean flavors. It is a whole meal, easy to prepare and cooks in one hour. All that is needed is good bread to make the meal complete although we usually serve it over steamed white or brown...
        I don’t know about you, but I must entertain myself with a variety of foods less I fall into a stupor. Periodically I am drawn to the Thai cusine because many of the dishes explode with flavor and aromas that completely enchant and seduce. Thai is not like American fare because so many of the flavors are combined in different ways uncommon to this continent. The mix of lemongrass, kaffir lime leafs, and tamarind often find their...
Nani’s Cioppino or Cacciucco alla Livornese   Nani, a family friend, was an Italian doctor and former paratrooper and under water demolition expert for the Allied forces in World War Two.  He taught me and my sister how to snorkel and deep free dive. He was a tremendous success anytime he entered a kitchen. I first met him on the Isle of Giglio off the coast of Pisa, Italy in 1960.   This is an expensive dish and it takes a while to prepare. It is well worth it and...
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