A liittle smear of mayo helps water proof your bread and keeps your sandwich from getting soggy. Butter also works
Highly flavored mayo appears in a lot of traditional dishes such as aioli, rouille, sauce choron. I like a massive infusion of fresh blanched cilantro puree.
Scott you live in Cambridge. Do you ever get to the formaggio kitchen? Ihsan who runs the shop is great. I worked at The modern brewer on mass. Ave some years ago...I do miss Boston.
Evan
Evan
Yes of course, I live only 1/2 mi from them. They now carry 200 wines you never heard of as well as cheese. We did argue about Epoisse ripened until it was liquid, but since then there has been a lot of research on anerobic contamination due to plastic wrap. I still maintain you can go to liquid Epoisse with no ammoniation.
They have a return on wine policy that SY would appriciate, certain "natural" smells and tastes are not sufficient reason.
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While watching a Food Network program, I had no idea that the Philly cheesesteak is served with CheezeWhiz! 😱 (Liquid cheese in a glass jar!)
No1 priority is the olive oil, cheap oil reduces it to pus.
Escoffier had 6 base sauces, the classic 5 plus mayoNaise. Sauce choron is water based, popped out of another mother.
(I have an 1024 page '85 translation of Escoffier's bible, plus a 1970 printed 4th edition original Guide Culinaire. $100 in Dutch, ~$500 for the 2nd in a late '80s Paris bookstore. 1921 first editions now go for ~$400, 4th editions for under 50 bucks. FCK !)
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It's not, it's made with Provolone. Cheezwhiz, OMG, someone kill that cook!
EDIT: Yikes, it's actually in print. http://philadelphia.about.com/od/regionalfoods/r/pats_steak_recipe.htm
jacco -
I've never gone full bore on 100% olive oil but I'll try that some time.
SY will probably call it "pretentious pus"!😀
I've never gone full bore on 100% olive oil but I'll try that some time.
SY will probably call it "pretentious pus"!😀
So I'm in the kitchen and wondering what to do. I notice I'm a couple of ingredients short of my plan so I'm thinking what would James Barber do. He was king of the "if you don't have this you can substitute that" and I started to laugh. Long before there was a food network his show was on local TV in the afternoon and was primarily aimed at the less than talented women who knew they had to have dinner ready for 'him' when he got home. He would ramble on, not following any kind of recipe and taking twice as long to make something as needed. Just like that favourite uncle that everyone wanted to have or be. His show was called the 'Urban Peasant' and his nick was 'the Frugal Gourmet'. He would find a way to make anything work. The reason I started to laugh is, this is how his show would go: He would start by making Quick Scalloped Potatoes. Just wash and slice the potatoes, add a can of cream of mushroom soup and a half can of water, put it in a bread pan and bake in the toaster oven until your fork went through the potatoes easily. Simple easy dish but the fun part was the substitutions he suggest. No bull fluffs, he would say things like: No potatoes, that's ok, use macaroni. No mushroom soup? That's ok, use Cheez Whiz. So on TV he'd make a quick scalloped potato and you'd be making making mac and cheese.
He was one of my cooking heroes. He passed away in '07 and I must say I miss his style, the most relaxed cook I've ever seen on TV. One of them there good humans. We need more of that.
He was one of my cooking heroes. He passed away in '07 and I must say I miss his style, the most relaxed cook I've ever seen on TV. One of them there good humans. We need more of that.
I'm sorry Mr. Well-Done, but I just prefer regular beef steaks. You are one sick person!
😱
Ya, you'd think they'd be tough at that age, but not James Barber. Tender as a lamb till the day he died.
Terry is that really you?
Here in in the Food Thread?
I'm going to have to check the guest list, I know you're not a member and I can't imagine who might have sponsored you.
Wait a minute, was it that oversized Viking dude?
Terry is that really you?
Here in in the Food Thread?
I'm going to have to check the guest list, I know you're not a member and I can't imagine who might have sponsored you.
Wait a minute, was it that oversized Viking dude?
Terry,
we all have to go sooner or later.
Jack Adrian Vermeulen- Obituary -Evergreen - Washelli | Seattle Washington Cremation & Funeral Home Service: Evergreen Washelli
William Marinus Vermeulen Obituary: View William Vermeulen's Obituary by The Seattle Times
But have I told already just how many of my kin and taste buds are left in your residential area to eat you ?
we all have to go sooner or later.
Jack Adrian Vermeulen- Obituary -Evergreen - Washelli | Seattle Washington Cremation & Funeral Home Service: Evergreen Washelli
William Marinus Vermeulen Obituary: View William Vermeulen's Obituary by The Seattle Times
But have I told already just how many of my kin and taste buds are left in your residential area to eat you ?
The Dutch are outnumbered by the Norwegians in Washington. All the people in Seattle of Norwegian decent would make Norway's third largest city. However, in the Northwestrn area of the state is a largely Dutch enclave with a lot of Tulip Fields and Dairy Farms. Hardworking, clean and decent people!
I have two copies including one older one (60's?). Yes, I used to make a cold version and borrowed the name (quite tasty BTW), emulsifying the yolks on cold butter does not come out well. Made my own tomato paste too, in my slow food days.
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