The Home Gourmet thread
#1544
Boost Pope
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Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
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I was just about to do the same when I saw that last post. Thank you.
I deleted all his ****. 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.
I deleted all his ****. 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.
Last edited by Joe Perez; 01-31-2018 at 07:34 PM.
#1550
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,339
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Last night:
Thaw salmon. Coat with olive oil. Sprinkle with fresh rosemary*, black pepper, capers, lemon juice, and marsala wine.
* = Fresh rosemary is a bitch to work with. It laughs at my food processor; you have to go at it with the mortar & pestle and good ole' elbow grease. Worth it.
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:
Plate:
#1552
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,339
Total Cats: 6,793
That would require that I start actually measuring **** 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.
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.
#1557
2 Props,3 Dildos,& 1 Cat
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Join Date: Jun 2005
Location: Fake Virginia
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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.:
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.: