or Connect
New Posts  All Forums:

Posts by MikeLM

Pollo'...   Check your pulse, man!  Your picture of the charcuterie counter makes me fear you have died and gone to heaven!   On another subject, assuming you're still alive- what variety of blue cheese do you picture in your later post? And, where can I get some, if it's an exotic variety?   Thanks,   Mike   I recently posted of my discovery of Wisconsin Bleu Affinee, a 6-month-aged buttermilk blue that is very reasonably priced and beautifully tangy.  Yours...
It was the Frugal Gourmet who introduced me to the trick oif straining any domestic yogurt through cheesecloth to achieve a Greek-like thick consistency.  I found that just lining the strainer with a single layer of a food-safe paper towel did just as well, avoiding the fuss, muss, and expense of cheesecloth. Been doing it that way for years.   He also said not to worry about finding room in the fridge- just leave the strainer and bowl on the counter overnight. I've...
I believe dcarch has put his finger on it...   There are wet-pack scallops which are treated in a way that loads them with water: they weigh more and do what Koukou'  saw when they're cooked. Dry-pack scallops have much less moisture and take on the nice golden color when pan-seared. Around here, Whole Foods is about the only place that has the dry-pack, and they're usually well over $20/lb. Sea scallops are notably larger than Bay scallops. As mentioned, diver scallops...
Hey, Teamfat-   Lay off the cooking sherry!   Mike
Terry-   You know, I think you have a good idea about a chili museum - there must be as many chili-based pastes and sauces as as there are mustards, if not a lot more.   You would need another screwball genius like Barry to get it off the ground, though.   Mike
"i just find that some of the distilleries,particularly on the scottish islands,have gone overboard with the smoke & peat flavours."   I've never been much of a Scotch drinker, Jon, though I kind of like Laphroaig Single Malt in very small doses. Talk about overboard with peat flavors... I'd believe they put a scoop of peat in each bottle, kind of like the worm in the mezcal.   I'll be sticking to my sour-mash straight bourbon.   Mike
I'm no romantic, so I'm baffled at any appeal of such a Valentine's Day gift.   Any ideas as to what, actually, to do with such a thing?   Mike
That's interesting... nice response from Boos.   I  wonder how many firms in the biz keep an eye on this site?   Mike
I've had the VitaMix 5200 - the 2 hp - for five or sixl years and it's done everything I've ever wanted it to do -- in spades. Saw it demo'ed in Costco, it was on special for $400, and I was hooked.  Never regretted it for a minute, except for when my wife chewed me out for spending so much money. She's used it and has come around.   Currently at $480 on Amazon; hard to find a price break as they seem to control it pretty tightly. I really can't think why you'd need a 3...
"...explanation for the cracks is, it's a commercial meat block..."   So, when I buy commercial meat, (that  would be from a store, I guess) I should expect a few hibernating bacteria along with it?  I'm sure I do in fact get some, but see no reason to encourage them.   I assumed this place had been in business for some time: now I no longer understand why.   Need a smilie for   Mike
New Posts  All Forums: