Posts by logose

Markdchef, I agree with you. Everytime I click to that channel, there he is. Could it be an American version of BBC's sit com called Chef?(absolutely halirious, anyone else ever watched this? ) If so, Emeril would not have been my first...

SeattleDeb, I do have a pizza dough we work on in class. I have that book,"Cooking Essentials" at work so I will post the recipe tomorrow.

Konnichiwa, Jer My Japanese is a bit rusty but as long as it is written in Romaji, I can figure it out. I am really looking forward to all the posts made in this addition. One of the reasons I get on the forum is to "meet"...

Found this one, it is fresh roll, unfried and comes with a peanut sauce. This is probably what you were looking for. Fresh Shrimp Rolls 6 oz. thin rice stick noodles (rice stick vermicelli) softened in hot water, cooked until just...

SeattleDeb, Here is a recipe that works quite well and I have used this for my class.I have heard of one method in which you place the rolls in cold oil and then fry for 20-30 minutes. Have never tried it for I think it would soak up the...

Afra, have you ever had the lumpia with garlic sauce? My mother would make lumpia and she would serve it with the most wonderful addicting garlic sauce I have ever had. Give this a try. Lumpia Sauce 4 T brown sugar 1/4 cup soy sauce 1...

In one my classes, I have the students marinade eggplants, onions, red peppers, garlic and tomatoe slices in balsamic vinegar and olive oil, then broil it then top individual pizzas with the veggies, kalamata olives and fresh goat...

Aside from the Native American cuisine, which seems to comes from the native ingredients and cooking techniques that seemed to work the best in style and taste for a particular dish, local cuisine in America usually is a combination of...

I enjoy infusing my own olive oil so I usually do not purchase one that is already made. It is very easy to do and you can control the ingredients that are in it. :cool:

Yellow tail, red snapper and tuna sashimi with soy sauce and plenty of wasabi. Oysters rock as well as oysters fresh on a half shell Mussels in wine sauce Chilean sea bass grilled to perfection. Yummmm! :D