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Posts by MikeLM

Thanks all for the info.  I'm pretty sure the pan was SS, but I'll ask him tomorrow.   Mike
Hayden-   On a completely different topic-   If you're a dog lover, you must see   http://www.bighoneydog.com/   It's an engaging, moving and amusing long-running story of life with a Great Dane.   The family recently moved to Perth.   If you encounter a beautiful Chinese lady walking an enormous Great Dane - you've found them. I've followed her blogs for several years: if you introduce yourself - tell her Mike in Illinois suggested you say hello - I'm quite...
This company makes a dozen or so hot sauces that actually have distinct flavors (after you get past the heat.) They're available online   http://www.mariesharp.com/   In contrast to Tabasco, which is just peppers, salt, and vinegar, her sauces have from eight to twelve or fourteen ingredients.  You have to be able to handle the heat though; if you can't, your tonsils will fall out before you get the flavor. All  contain varied amounts of habanero.   Our son became a...
Hayden-   I'd really appreciate some details on your salmon bacon.   I would think, off the top of my head:  thin-sliced, cured with a rub, then smoked. If you give me a little help, I'm going to try it.  Looks like you use it as a garnish.   Thanks for help.    Mike
My son just made Alton Brown's tomato sauce:   http://www.foodnetwork.com/recipes/alton-brown/tomato-sauce-recipe/index.html   He added to the recipe a couple tablespoons of white balsamic vinegar... and the white onions turned a bright blue.   I'd be interested to know what chemistry might be involved here. Halloween's over, otherwise I might suspect witchcraft.   Mike   
But it's winter, Koukou'. Whatnots aren't in season.   Mike    
OoohhhhKay...   Tell us about "sappers."    I know the military engineers definition, but I suppose that's not what you have in mind.   MIke
never mind
"a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven."   All right Koukou', you've talked me into another B sprout attempt.  Who knows, maybe I'll wind up healthy after all. You recommend 350*, or higher? Mince the garlic and sprinkle?   Mike 
Stir-Fried Brussels Sprouts in Mustard Sauce   1/3     cup       Dijon mustard 1        Tbsp     honey 3        Shallots, sliced thin 2        cloves   garlic, minced 2        Tbsp     butter 1        Tbsp     EVOO     (h/t Rachel) 1/2     cup       dry sherry 1-1/2  pounds  Brussels sprouts, trimmed and halved 1        cup       chicken stock S & P   Mix the mustard and honey, set aside Heat the butter and oil in the wok over medium heat; add the shallots...
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