rec.food.cooking Google Group

Re: How far will you go? Steak?

2010-03-13T19:06:45Z

what in god's name did you do to that poor egg?
blake

Re: Chicken thighs - ideas + Recipe

2010-03-13T19:05:01Z

...and i would use minced ginger root in any case.
your pal,
blake

Re: Abalone

2010-03-13T19:01:36Z

On Sat, 13 Mar 2010 10:26:38 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
Huh? Even the dumbest dago can undo whelk for scungilli marinara. In
Brooklyn and East Boston you always know where the guineas live by all
the whelk shell arrangements in their gardens, especially encircling
their fig trees and virgin marys in those tourquise and flamingo pink

Re: EAT MY SPOTTED DICK

2010-03-13T18:41:00Z

That sort of thing used to be big in the Royal Navy--then it was a suet
pudding with currents that looked much like, well, like a penis with
chancres, something with which sailors in the Royal Navy in the
Napoleonic era would be quite familiar. It's quite good actually if you
go for that sort of thing.

Re: Bolognese Sauce

2010-03-13T18:57:36Z

well, it may have taken until 1908 for a chemist to discover 'umami' and
isolate the chemical responsible, but canny cooks have employed the
principle since forever.
your pal,
blake

Re: Bringing stock to a simmer

2010-03-13T18:56:48Z

In article <ae0np5doj7b1336hfi32s96hc77ck ua...@4ax.com>,
Yes,

Re: A riddle for you

2010-03-13T18:56:11Z

In article <a9knp5hk00trm3im8o7jia9felils et...@4ax.com>,
Sounds like fun. It's been awhile since I've been in the water.
Other than doing intensive job hunting, things are ok...

Re: I ruined a shrimp dinner

2010-03-13T18:52:35Z

To me, it's suspicious that the Thai green curry came in
a can rather than a small jar.
The jarred Thai curry paste products I have tried always combine
with coconut milk to produce an acceptable curry, flavor-wise.
(The problems being the high fat content from the coconut milk,
and the high salt content from the curry paste....)

Re: Abalone

2010-03-13T18:52:47Z

In article <1pfwa5kmnm04z$....@sqwertz.co m>,
I've never tried Conch. I've seen it canned at MT.

Re: Abalone

2010-03-13T18:51:59Z

In article <gkcnp5l07surclb68kumb1italhda 6j...@4ax.com>,
Yeah, but you have to do that to some BEEFsteaks too! <lol>
I imagine a jaccard would help. That is what I use on Sirloins.

Re: How do you like folding your omlettes?

2010-03-13T18:51:17Z

o.k. i was going a little nuts with all the fritta/torta talk.
i just think it's a little easier, and (with some practice) i'm getting
pretty good results.
your pal,
blake

Re: New Member

2010-03-13T18:50:58Z

X-No-Archive: yes On Sat, 13 Mar 2010 13:28:11 -0500, blake murphy
Come on Blake, it's egg wash and then panko ;o)

Re: How do you like folding your omlettes?

2010-03-13T18:42:49Z

words to live by.
your pal,
blake

Re: Veloute

2010-03-13T18:41:17Z

"Kent" wrote
Well you are one up on me! I'm not really up on 'veloute' sauces. I'm
pretty good with Asian (Japanese more than others). What came to mind
immediately for me wasnt a 'sauce to serve with' so much as a 'boiling
sauce' (or simmering sauce if you prefer that term).

Re: Bolognese Sauce

2010-03-13T18:41:41Z

I thought about all this in the middle of the night. I'd suggest using very
lean beef alone next time. The 95% lean variety. That would give you a
starting point before you use mixtures of meat. I wouldn't process any meat.
It has a totally different consistency than ground meat. I've tried that.