poobah said:
Not in this lifetime. We made the dough as a team. I made the sauce, then he spread out the dough, sauced it, grated the cheese and sprinkled it on, sprinkled on the basil (I did the chiffonade), and allowed me to get it in and out of the oven. He's not ready for 600 degree heat or super-sharp Henkels, but he does all the rest.
Makes a mean omelette, too. When he's a teenager, he won't have to learn to dance.
Good for him!
That is a good looking pie btw. Stupid to tell YOU this, but, make sure he learns the forest and not just the tree.
I would post a retalliatory photo of my ribs right now... I am just too happy to care. Cold cooked for the most part... interesting technique... polynesian's have many unpublished tricks.
... bet the Aussie's have some of them.
😎
That is a good looking pie btw. Stupid to tell YOU this, but, make sure he learns the forest and not just the tree.
I would post a retalliatory photo of my ribs right now... I am just too happy to care. Cold cooked for the most part... interesting technique... polynesian's have many unpublished tricks.
... bet the Aussie's have some of them.
😎
Okay Guys,
Now I'm in full drool mode. Stuart is a mean chef, seriously! So. Stuart, have more children. Train them and come on up. I'm buying the food, you guys are cooking.
This from a meat love'n guy, and that's not what Stuart cooks with. I am afraid that the quality of wine has scared him off though.
-Chris
Now I'm in full drool mode. Stuart is a mean chef, seriously! So. Stuart, have more children. Train them and come on up. I'm buying the food, you guys are cooking.
This from a meat love'n guy, and that's not what Stuart cooks with. I am afraid that the quality of wine has scared him off though.
-Chris
We reached the near-end of tomato season a week or two ago, and to celebrate, I did a different take on caprese. This is a Frenchified version, with a local bufala mozzerella, two different types of heirloom tomatoes, a black olive pesto, fleur du sel, and scented with thyme.
An externally hosted image should be here but it was not working when we last tested it.
No cukes (though that could be a cool idea for deconstructed gazpacho); the green bit is an heirloom tomato called "green stripy."
Very simple- the olive pesto is made by grinding some Provencal olives with extra-virgin oil (Provencal, of course), garlic, and a touch of thyme. The plate is rubbed with garlic, a little oil pooled in, then a green stripy tomato slice, salt, pepper, slice of bufala, some olive pesto, then a repeat but using a red tomato (in this case, an Odoriko). Final garnish is with some black sea salt, olive oil that has a little thyme ground into it, and a thyme sprig.
All pretty easy, but absolutely dependent on the quality of ingredients- there's no place to hide.
Looks spectacular for the low effort level, doncha think?
Very simple- the olive pesto is made by grinding some Provencal olives with extra-virgin oil (Provencal, of course), garlic, and a touch of thyme. The plate is rubbed with garlic, a little oil pooled in, then a green stripy tomato slice, salt, pepper, slice of bufala, some olive pesto, then a repeat but using a red tomato (in this case, an Odoriko). Final garnish is with some black sea salt, olive oil that has a little thyme ground into it, and a thyme sprig.
All pretty easy, but absolutely dependent on the quality of ingredients- there's no place to hide.
Looks spectacular for the low effort level, doncha think?
I can't take this ****... I'm making some Greek tonight. There are awesome Romas at the store right now.
Yeah! looks good... you'ld have to double that up for a Wookiee though.
I think the real muscle in that comes from the fresh bufalo (lucky dog)... Mrs. Poo has been promising to make some fresh mozarella 'round here (the Poo does NOT milk buffalos).
Yeah! looks good... you'ld have to double that up for a Wookiee though.
I think the real muscle in that comes from the fresh bufalo (lucky dog)... Mrs. Poo has been promising to make some fresh mozarella 'round here (the Poo does NOT milk buffalos).
Well, for Greek, add a pinch of cinnamon to the sauce.
Here's a nice trick for punching up the flavor of Romas: cut in half lengthwise, place on a baking sheet cut side up, salt generously, then leave in a 250 degree F (about 120 C) oven for 4 hours or so.
Yeah, the portion I showed was small, but it was an 11 course dinner so no-one went home hungry.
Here's a nice trick for punching up the flavor of Romas: cut in half lengthwise, place on a baking sheet cut side up, salt generously, then leave in a 250 degree F (about 120 C) oven for 4 hours or so.
Yeah, the portion I showed was small, but it was an 11 course dinner so no-one went home hungry.
You know... I like doing that slow roasted trick with a bulb of garlic. Carefully slice away the root end... salt and olive oil. Just smear on good bread or chuck into a salad... sweet!
Doesn't giving the Romas the slow bake make them all mushy and stuff. I am with you on flavor, starch >> sugar (?) etc...
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😕
No, they actually lose moisture and concentrate. But you're going to make sauce out of them anyway...
Ah... OK. No, I wasn't sauce bound. Just had a yearn for a Greek salad... feta, oregano, lemon etc... My shop is out of gyros so that will wait.
But I will try the roasting trick... there are some Turkish mainstays I am itching to try... my mint plants are happy too!
But I will try the roasting trick... there are some Turkish mainstays I am itching to try... my mint plants are happy too!
You'll find that this technique makes a nice tomato "candy," firmer and richer than a fresh tomato but without the leathery chew of sun-dried. I chop them to use in sauces, but large dice or thickish julienne tossed in olive oil can be excellent in a salad.
My number one motto in cooking is, "The Maillard Reaction is your friend."
My number one motto in cooking is, "The Maillard Reaction is your friend."
You know... when you say it that way... it sounds good.
I've had to bury a few daughters because they couldn't master "leathery" bacon. That idea with tomatoes rocks... if only because I love sun-dried 'matos... but, you have to cook them INTO something first (rehydrate). That could be a nice touch for a ziti dish I make... real Alfredo with maybe some prusciutto.
Mmmmm... Tonight was just ground sirloin burger's via the Kitchen Aid... I did persuade the masses for some Rosemary/lemon baby red potatoes though (instead of "fries")... kids!
I've had to bury a few daughters because they couldn't master "leathery" bacon. That idea with tomatoes rocks... if only because I love sun-dried 'matos... but, you have to cook them INTO something first (rehydrate). That could be a nice touch for a ziti dish I make... real Alfredo with maybe some prusciutto.
Mmmmm... Tonight was just ground sirloin burger's via the Kitchen Aid... I did persuade the masses for some Rosemary/lemon baby red potatoes though (instead of "fries")... kids!
As nobody adresses this oldy:
Fish sauce (or Nam Plah) production in Thailand is comparable with the art of tea making, olive oil production, or even wine making.
Like with first flush tea or first pressing of olive oil, there's a first production run of Nam Plah.
For fish sauce making in Thailand, loads of ansjovis go in big bassins, covered with salt and water, and the stuff is fermented at low temperature.
The quality can be read from the bottle, as with olive oil the color is a giveaway. Some of the stuff goes straight into a bottle, others can be left to develop their taste for years.
I've tried a great many different ones, always on the lookout for one i haven't tasted yet, i use the stuff 2-3 times a week.
The cheapest for fried rice and soup, top grade ones for sauces and salades.
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As to fish sauce...
...to add to the confusion - I believe the Romans used something like that a few thousand (or so) years ago, but I *beeped out* can't remember the name.
Pit
...to add to the confusion - I believe the Romans used something like that a few thousand (or so) years ago, but I *beeped out* can't remember the name.
Pit
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