Posts by logose

Perhaps in European cooking using the carcass for soup is not desirable, but in Japanese cooking this is not so. I use the bones and sometimes even the head and tail to make a wonderful stock that you can serve as a bouillon after adding...

Bouland, It is obvious you never used theRomertopf pot I am referring to. These are not your sand pots, which you are right and you do not soak. Romertopfs are not even Chinese. They are just substitutes for the clay, just like the flour...

That's basically the same recipe I use. I use Hunt's ketchup, it seems to be thicker. Some people make their own ketchup during harvest time and use it for the shrimp cocktail. :) I also make my own mayo and add horseradish and...

ChefJohnPaul, Now you are talking, that would be a true match. Pepin and any of the Iron Chef. I doubt if we will ever see such an even match though. You have to understand this is entertainment. I guess Flay gives the down home American...

I have taught an ice cream classes to children 7-12. There is a wonderful book called "Mudluscious : stories and activities featuring food for preschool children" by Jan Irving and Robin Currie. Although it is for preschool...

This is fun for I have been into the Spanish theme lately. Here are some of my suggestions.... I would start out with some Mussels marinade in a vinegarette with chopped onions and sweet assorted peppers. Tortilla Espanol, the...

Here is a very simple recipe I use, 1-3 T Canola or Olive Oil 2-3 cloves Garlic, minced 1 bunch of Green Onions,minced 1 bunch of Cilantro, chopped 8 cups of cooked Black Beans 8 Concassed Tomatoes, chopped 8 cups of Chicken or...

Thank you all for your input. ChRose The Chinese have a technique called Salt Roasting in which Chicken and Duck, most often, get roasted in coarse or rock salt. It comes out very tender and flavorful and not salty at all. I have had...

Bouland, Thank you for your insight.The flour and water "clay" idea is quite interesting.Thank you too for the history behind the original Beggar's Chicken. First I should clarify the technique I am using which is indeed...

I am teaching a Chinese Cooking Techniques class for the summer quarter. One of the techniques that I have researched is cooking with clay. In Ken Hom's Chinese Techniques, he recommends getting clay that has a high heat tolerance from a...