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Leeks are the key. Mirepoix that **** -- don't forget to put the leeks in water to get the sand out. cook down season chicken and bake. no food poisoning today! shread that **** once mirepoix cooked down, add stock and bring to a boil and cook your orzo. add the chicken and season add spinach let wilt serve top with lemon, parmesan reggiano, and dill.
Weird request: Can you take a picture of the inside of your stove, empty? I need/want to see how that one weird rack is supposed to go. I have the same stove and i can't figure out how to put that bad boy in and have it not be stupid.
Bought a sous vide last week.. Megachef mc1000.. It just broke today :( Starts up warms up for maybe 5 minute and then shuts off and starts beeping :(
That said, I only have made chicken in it and it tastes amazing.
Return it, get an Anova.
I have a couple hundred uses on mine and it keeps kicking. My only complaint is that it now wish i had gotten the wifi version instead of just the bluetooth, but that complaint will go away when i get around to setting up a kitchen tablet.
Wife just got confirmed a celiac disease, she gonna miss that gluten. As she is freaking out right now, I just made her a gluten free bread. Hope I can soon nail the recipe so it tastes decent.
Wife just got confirmed a celiac disease, she gonna miss that gluten.
That is a major bummer.
On the one hand, I reflect upon the fact that, by sheer coincidence, I happen to have not included breads in pretty much any of my major culinary accomplishments of late.
On the other hand, I acknowledge that I've eaten TV-station pizza for four of my last six meals.
Background: we just had a mayoral runoff election in Chicago tonight.It's been... busy in the news department.
I went for more salmon this weekend too. Made my go-to recipe.
You & I have shocking similar tastes. Also, I just noticed that we have nearly the same Frigidaire range. That name has always bothered me, as an oven is supposed to make air hot, not frigid*.
Did the Ina Garten sauce of creme fraiche, two mustards, capers and garlic. Coated a piece of salmon, then panko. 425° for about 15 minutes. Came out a lovely, moist orange color.
Seared the asparagus in some olive oil on medium-high for about 8 minutes, tossing only twice. We want it to brown a tad.
Pro tip: try a dab of the Hollandaise on the fish.
The following message has been approved by the California State Board of Taco Management:
From the bottom-up:
Romaine.
1/2 avocado worth of guacamole (heavy on the lime, and I also used dried minced onion, which gave a nice crunch. I did this because I was out of fresh onion, but I liked the effect and will do this again.)
Baby spinach.
1 tilapia filet (15 minutes at 425°, then flake with a fork.)
The customary baja sauce (your choice of sour cream / yogurt, with cumin, dill, salt, pepper, and cider vinegar.)
Thinly sliced strawberries.
EDIT: I really need to invest in a small plastic squeeze bottle. The kind that taco stands use to apply the white sauce. It's difficult to get it well-distributed over an uneven base (eg: spinach and fish) with a spoon.
Still, this dish was 9/10. I've tried it a few times before, with various combinations of slaw / pickled onion / etc. The combination of spinach and strawberry just happened to work very well with all of the other ingredients.
I have a couple hundred uses on mine and it keeps kicking. My only complaint is that it now wish i had gotten the wifi version instead of just the bluetooth, but that complaint will go away when i get around to setting up a kitchen tablet.
I saw the Anova, all the reviews say it's horrible product, like wifi version is buggy as hell. Cant work if your router is 5.0/2.4ghz. Apparently there was a new update based on some reviews that forces you to link it to your facebook or some ****. I ended up getting the same kind from home depot for 70 bucks,, if it burns out again then i'll go with something else.
One of those dishes with a fancy name that turns out to be astoundingly simple to prepare.
Lightly bread the fish. Bake until not quite done. I did 12 minutes at 425°.
Meanwhile, start to melt a few cubes of butter over very low heat in a small skillet. Add chopped parsley, salt and pepper.
When the fish is just about not quite done, turn the skillet up to medium, until the butter starts to bubble and brown. Transfer the fish to the skillet, and finish for about 1.5 minutes per side. Plate, and top with the pan leavings.
That's it. 15 minutes to a classic French dish that tastes simply amazing.
omg, i made chicken and broccolini last night... but my chicken was lightly floured, pan fried, and smothered in a garlic shallot butter gravy and the broccolini was topped with parmesan reggiano.
04-01-2019, 08:54 AM
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