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Posts by MikeLM

VERY impressive...   If your wife walks in and says     "How many pounds of garlic did you use for this batch?"    You must be on the right track!   On the amount of garlic, not about bugging your wife.   Mike
Jake-   The first kitchen I built, almost 40 years ago, I put in Corian, which was, then, sort of the new miracle countertop.  At that time, Dupont would only sell it to "qualified" installers, but one branch of the development company I worked for was in homebuilding, so I didn't have much trouble picking up what I needed. Wholesale, even.   As an experienced woodworker, I had no trouble at all working the stuff. I just needed a couple particular sawblades (triple-chip...
Brandon- I assume you're talking $39 a foot for the marble, installed. Or is it $39 plus the cost of the marble?   We retained an architect specializing in kitchen and bath design when we rebuilt our condo, and she had a thing against stone of any kind, insisting a synthetic was greatly preferable, especially from a maintenance standpoint.. We picked a "Zodiac" brand synthetic which was black with some glittery specks on it.  We got a 3"x5" sample and carried it...
"...a drizzle of grilled lemon juice."   Intriguing, teamfat.  Could you tell us how to grill lemon juice?   Mike 
"Yeah, but this was on Youtube. So, facts."   Oh, yeah.  I forgot about that.   So, I threw out my olive oil and will never touch any again!   Mike       
Never heard of Kaiper, but that certainly goes against everything I've ever heard about olive oil!   Mike
Chef T-   Nice piece of work.  The brickwork I think I understand, but could you tell us a little more about the upper portion?   How is it constructed, and is it hollow to conduct heat through the wall? And, what does "Cob" oven mean? A national style off cooking, or what?   Thanks   Mike
Chris- Thanks for your response.  Your chicken/morel recipe is in the file for trying very soon.   Steve- Thank you as well.  I've looked at the several "truffle" oils at the local Whole Foods.  None listed truffle in the ingredient list...     My son turned up a recipe which we'll be trying:   http://www.yummly.com/recipe/external/Roasted-Kale-with-Garlic-and-Truffle-Oil-515002   I just happen to love crisp, roasted kale (as opposed to kale in any other form)...
Pollo'-   There are samples of EVERYTHING you can serve in a restaurant. Don't eat anything for at least two days before you go, and you may be able to try almost all that are on offer!   Mike   But only if you spend all day.
Today I will score a modest amount of house-made truffle oil from one of Chicago's top restaurants, and I need advice as how best to utilize it. I've never used it before.   For openers, I'm thinking a pasta dish - capellini probably with some EVOO-sauteed morels, garlic, with the truffle oil sparingly added at service; parsley garnish and a sprinkle of Parm.  Could I fit some capers in here, or would that be overdoing it?   I'll greatly appreciate having the advantage...
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