https://cimg5.ibsrv.net/gimg/www.mia...dce41172e4.jpg
And, lattes, with coffee beans from one of the local roasters here in Houston.
Cause you need to treat yo'self.

Sorry the pics are so big, dunno what's going on with those.

You have reached the threshold of my patience. Goodbye


PEREZ EDIT: 18psi was talking to the guy he banned (Art), not to you, Schmoozer. I deleted the posts in question, making it seems as though 18 is addressing your posts.

I was just about to do the same when I saw that last post. Thank you.

I deleted all his shit. This is the gourmet thread, not the "Eating like a Bro" thread.

Me things I'm gonna go home and cook some tasty stuff now.

Yes please. Help get the terrible taste of Art's retardation out of my eyes

Is there a way to just pull the nuclear bomb and delete all of his posts site wide?

Don't know if troll or just that, ahem, well you know.

I think he was trying to get negative cats, so I stopped giving them.

I'm surprised he lasted this long. I think all you old guys are going soft.

I've grown more crochety with age but slower to ban. Damn concience.

I was mad about his posts cause it was pointless and bumped my awesome burrito up a page.

Your burrito looked awesome, and I plan to make it. And it only got bumped off a page on your screen because you have your "posts per page" set to pussy mode.


Last night:

Thaw salmon. Coat with olive oil. Sprinkle with fresh rosemary*, black pepper, capers, lemon juice, and marsala wine.
https://cimg4.ibsrv.net/gimg/www.mia...76a85790b3.png

Close the little foil packets and bake for 8-10 min at 425°.



Cole slaw mix, cashews, shichimi togarashi, rice vinegar, soy sauce, cream sherry, and a dash of sugar. Saute until reduced:

https://cimg0.ibsrv.net/gimg/www.mia...19ff2bf1be.png




Plate:


https://cimg8.ibsrv.net/gimg/www.mia...fbdf680467.png

We need a Joe Perez cookbook.

That would require that I start actually measuring shit as I add it to the mix.

When I was a novice, I used to decry recopies that said stuff like "a dash" or "to taste."

Now I totally get it. My culinary skills, while far from professional, have at least advanced to the point where I don't measure when I'm inventing. I just put it in until it feels right.

So, my sincere sympathy for the novice cooks among us. I'd estimate around 1 tbs of lemon juice and 2 tbs of marsala per packet of fish on that last one. As for the slaw, probably 1 tbs each of sherry, vinegar and soy. Again, these are just wild estimates. Ain't no way I'm gonna try to estimate the volume of spices. You start light, knowing that you can always add spice, but you can never take it away.

Yeah, unless I'm following a specific recipe I want to try, I don't typically measure either.

First recipe out of Joe's Cookbook.

1.) Bring water up to a boil in a pot.
2.) Drop in thermostat.
3.) Let thermostat boil until full opened.
4.) Extract fully opened thermostat with tongs and serve with garnish

Enjoy!

Good advice on a variety of subjects.

spot on. except fixed that last part

baking is chemistry

cooking is art

I think after you make a few dozen dishes, you get a feel for the level of spice you impart to a dish by adding varying amounts. Plus you can start to get a feel for certain measures by the size of the mound of spice... e.g.:


https://cimg0.ibsrv.net/gimg/www.mia...2d0cb32f84.jpg

https://cimg3.ibsrv.net/gimg/www.mia...3b7af7dfa5.png

Here's some deliciousness to help cleanse the palate of Art's peanut butter on a Korean knife.

Mexican elote, right off the grill.

https://cimg4.ibsrv.net/gimg/www.mia...5f9934e401.jpg
https://cimg2.ibsrv.net/gimg/www.mia...ec34a33da8.jpg
Again, photo loader busted? Should I start linking them from the web, instead???

https://cimg5.ibsrv.net/gimg/www.mia...79af82bac9.jpg
Made some chicken for my dad. Hope it came out OK.

Good looking bird.