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Posts by MikeLM

"It's amazing what a difference there is between 5.8 and 6.1"   Well, it is a logarithmic scale...   Mike
Just got some nice-looking frozen sea scallops from TJ's and I'd like to make a production out of them. I'm pretty sure they are dry-pack- nothing but "scallop"  listed for ingredients. The TJ's staff didn't know.   Thinking along these lines...   Thaw overnight, rinse off, pat very dry. Bring to 122*F in my Mastercraft electric smoker, which can hold a temp very well. Not sure about smoke- see below   Wrap with my housemade bacon - almost cooked - which has plenty...
HOW'S THE FRENCH LAUNDRY???           on reflection- I gather you have to reserve about one year ahead of when you want to dine.   Wonder how the people with reservations for tonight feel?      Mike
Thank you  for this beautiful culinary travelogue, Koukou'!   Takes me back to our two, three-week vacation tours in Greece, including a week on Crete. They were conducted by a college professor of Greek extraction who spoke it like a native, and had been doing these groups for years. He had a roster of places to visit, lodge, and eat - many wonderful small mom-and-pop tavernas  where we ate inexpensively but very well: no steam tables.  We acquired a love of Greek food...
Really outstanding video... hope you will give us more. I'm going to try this for sure. Thanks Mike
We bought some nice, but underripe fresh figs at the local supermarket. We washed them, vacpacked several per package, and stored in the fridge for about four days to ripen up a little. Lots of mold spots when we opened one package up, and we tossed the whole batch. We need some advice! Wash with some Chlorox? Blanch first? Don't vac? Eat the mold? How should we handle this? Kind of hate to miss the ripe-fig season, and the store ones are not usually quite ready to...
Got a MasterBuilt electric smoker recently - our condo prohibited open-flame cookers a while back - and we have been very pleased with its performance.  Its' controls allow precise time and temperature setting, and have a remote-reading feature. We're making our own bacon now and it's great, with a shot of garlic in the spice mix for the brine.  We've stuck to hickory and apple for the bacon smoke, so far.   Our son discovered pecan when he moved to Houston.  He was...
Funny experience of "sharing"...   We attended the International Chili Cookoff in Terlingua, TX a few years ago: you want to talk about COMPETITION!!  Three thousand people camping around a ghost town in the middle of the Texas Panhandle desert  for the better part of a week- mostly observers, as we were - but they really pounded the rivalry between contestants. All the talk was of secret ingredients and mysterious spices.  Beans, as you probably know, are...
I've never encountered "manufacturing cream."     Is it available in any retail setting?  I really don't need a 55-gallon drum of it, but I'd like the chance to play around with an ingredient that sounds to be significantly different from the regular commercial products.   Thanks for any suggestions.   Mike
"...there was feed corn for the livestock, seed corn for growing more corn, and sweet corn for the humans."   My father raised Angus cattle (as a hobby, really) and we grew a lot of feed corn - we called it "field corn" - and I remember this as being delicious, when picked young and steamed within a few minutes of picking.  This was long before the development of all the super-sweet varieties.   Easy recipe: butter, salt, butter, pepper, butter.   Mike
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