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I've been cooking a lot out of Diana Kennedy's 'Regional Mexican Cooking' recently - picked it up at a used book store for like 50 cents. (hoarding old cooking-related books will be my undoing, I swear) anyways, making a dish tonight called pollo tekanto that is actually really interesting. there's a couple techniques I've never done before involving charring whole unpeeled onions and peppers to blend into a marinade/sauce with softened almonds and fresh oregano. the smell of it coming out of my blender was amazing, I don't think I've ever smelled anything exactly like it. just felt like posting to the thread as a reminder to always keep exploring! food is amazing in it's endless bounty of new experiences. 
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May 21, 2013 00:20
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| # ? May 28, 2024 18:34 |
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If you think that's amazing, char like 10 romas, a habanero, 5-6 cloves of garlic, and 1 white onion, cut into 8ths. And I mean char the poo poo out of it. Blend with a bunch of cilantro and orange juice to taste. I believe it's called yucatan style salsa. It's on my current bocadillos promo menu. I loving love it.
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May 21, 2013 00:38
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therattle posted:What's a schwa? It's in many many English words but the simplest example is the vowel sound in "the." It's the only bit of IPA I ever actually learned because in a two hour college choir rehearsal, approximately 1.5 hours will be spent getting everyone to schwa in the exact same way.
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May 21, 2013 01:12
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Chef De Cuisinart posted:If you think that's amazing, char like 10 romas, a habanero, 5-6 cloves of garlic, and 1 white onion, cut into 8ths. And I mean char the poo poo out of it. Blend with a bunch of cilantro and orange juice to taste. I believe it's called yucatan style salsa. It's on my current bocadillos promo menu. I loving love it. Will do. I've been getting into the orange juice/mojo thing too recently. I think really the instigating factor in all of this for me was planting oregano on my balcony garden space. I completely marginalized oregano before having it fresh on hand - 4 or 5 years ago I figured it was just a dried sawdust powder nubs put in tomato sauce. Live and learn, all fresh herbs are ace.
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May 21, 2013 03:10
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You should grow some epazote and sub it for cilantro in a taco. Epazote has this almost truffl-y scent, in that it is ridiculously pungent.
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May 21, 2013 03:43
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I recently watched Jiro Dreams of Sushi and found it extremely fascinating, so I was just wondering if anyone knows of any other good food/chef docs out there? (also I'm very sorry if there's a better thread for this question, I just couldn't think of any  )
Winklebottom fucked around with this message at 12:08 on May 21, 2013 |
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May 21, 2013 11:43
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El bulli in progress.
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May 21, 2013 12:44
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Chef De Cuisinart posted:You should grow some epazote and sub it for cilantro in a taco. Epazote has this almost truffl-y scent, in that it is ridiculously pungent. I think it smells like gasoline. But not in a bad way.
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May 21, 2013 13:29
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Chef De Cuisinart posted:El bulli in progress. Thanks, I'll check it out.
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May 21, 2013 13:57
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The Midniter posted:Welcome back! Glad to hear you had a great time. Now where are our thread about mexican cooking?!
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May 21, 2013 14:11
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Michelin Stars: The Madness of Perfection.
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May 21, 2013 16:21
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Turkeybone posted:I think it smells like gasoline. Epazote, or truffles? Because it applies to both.
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May 21, 2013 19:09
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HAPPY AMY'S BAKING COMPANY RELAUNCH DAY FOODFRIENDS! 
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May 22, 2013 01:07
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Winklebottom posted:I recently watched Jiro Dreams of Sushi and found it extremely fascinating, so I was just wondering if anyone knows of any other good food/chef docs out there?
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May 22, 2013 01:50
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HK5000 posted:trying to get 4 michelin stars He's doesn't need to try. He's got like, 13, now.
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May 22, 2013 01:52
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GrAviTy84 posted:He's doesn't need to try. He's got like, 13, now. Well he's still poo poo according to Marco Pierre White who gave back his four stars as a gently caress you to Michelin. He mentored Ramsay and then in his biography apparently rips him a new one for selling out. I'm reading it now. Ramsay let himself be portrayed as the swearing British Chef on Fox. That's really all he's recognized as here in the US. The Swamp Thing fucked around with this message at 02:32 on May 22, 2013 |
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May 22, 2013 02:22
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HK5000 posted:Well he's still poo poo according to Marco Pierre White who gave back his four stars as a gently caress you to Michelin. He mentored Ramsay and then in his biography apparently rips him a new one for selling out. I'm reading it now. Ramsay let himself be portrayed as a swearing British Chef on Fox. That's really all hes seen by here in the US. Marco Pierre White also is the chefwords mouth of Knorr now, so, I wouldn't really be looking to him for accusations of who sold out where. bottomline, people sellout, money pays the bills, c'est la vie.
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May 22, 2013 02:32
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All the boiling point episodes were available in varying degrees of graininess on youtube - I watched them a few months ago. Apparently Amy's canceled their press conference as it was a breach of their contract with Kitchen Nightmares: http://media.bonnint.net/az/31/3153/315397.pdf . I have a friend who is out there right now and updating facebook with what's happening. So far, nothing wacky!
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May 22, 2013 02:39
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GrAviTy84 posted:bottomline, people sellout, money pays the bills, c'est la vie.
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May 22, 2013 02:45
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GrAviTy84 posted:Marco Pierre White also is the chefwords mouth of Knorr now, so, I wouldn't really be looking to him for accusations of who sold out where. Based on everything I've seen/read/heard from Marco, I really respect him as a chef. Whereas I'm not sure I can say the same of Gordon, though I do like his persona. Marco has repeatedly said he uses knorr blocks wholeheartedly, but only as seasoning. And I gotta say, I really agree with this logic - bullion is great for general purpose seasoning. I use 'better than bullion' brand, but I go through it pretty drat quick. it's great for seasoning gravies (made with actual stock), tossing roast veg in, marinades, cooking some types of rice with, blah blah. I dunno - I just prefer it most places where a normal recipe would call for just water and salt.
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May 22, 2013 04:16
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better than buillion is great, bases are good, as long as you aren't using them as a the base for a sauce, and those knorr reduced stock cubes are loving great.
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May 22, 2013 04:41
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Chef De Cuisinart posted:Epazote, or truffles? Because it applies to both. Epazote. Love it in tortilla soup
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May 22, 2013 05:20
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mindphlux posted:Based on everything I've seen/read/heard from Marco, I really respect him as a chef. Whereas I'm not sure I can say the same of Gordon, though I do like his persona. I do this but with Bovril.
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May 22, 2013 06:29
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Mr. Wiggles posted:I do this but with Bovril. There was a Two Fat Ladies episode where Jennifer and Clarissa were cooking for motorcyclists. They had a bit of a break where they went to this bridge where there was a food truck where you could get bacon sandwiches. Clarissa and Jennifer both got the sandwiches. But while Clarissa et hers with a cup of tea, Jennifer had hers with a cup of bovril. Man, talk about your salt bombs. xD
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May 22, 2013 15:24
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I admit to using straight up knorr bullion cubes in my stock-based chicken soups. UNLESS the stock in question was made with a lot of storebought rotisserie chicken racks because those things are pretty salty already. For beef-based soups I have so many other enhancers (Worcestershire, red wine, soy, tomato paste, black vinegar, fish sauce, anchovy, etc) to choose from that I just don't feel the need to keep beef bullion cubes in the house. I don't use knorr blocks because my stock is plenty gelatinous. I was surprised to see marco in a commercial, I'll tell you that!
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May 22, 2013 15:38
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I have some nice looking tomahawk veal chops. I also have veal demi glace. Assuming I need to use both of those in one dish, what should I make?
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May 22, 2013 15:40
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Char some apples in a saucepan, pref gold or gala, deglaze with apple cider, reduce, add in demi, simmer about 20min, strain, season. For starch, maybe some yukon potato cakes, with chive, roasted garlic, and rosemary. I don't really like to go overboard on seasoning my beef, just S&P, maybe some fine chopped thyme in there too.
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May 22, 2013 16:07
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"Tomahawk" veal chops "grilled to perfection" with our "Jack Daniel's Sweet Spicy BBQ Sauce" and "Crispy Vegetable!" Welcome to Chili's.
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May 22, 2013 16:10
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I hate you Turkeybone.
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May 22, 2013 16:12
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pr0k fucked around with this message at 16:35 on May 22, 2013 |
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May 22, 2013 16:33
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I'm on day 2 of a carb-cutting routine, so I'm pretty punchy (and paunchy).
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May 22, 2013 16:39
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May 22, 2013 16:49
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May 22, 2013 16:52
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AAHAHAHAHA!! That's one of the funniest things I've seen in ages. You're a genius. That word is often overused but apt here.
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May 22, 2013 18:14
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 mom's lookin pretty good there 
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May 22, 2013 18:40
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I like Ramsay on pretty much all fronts. If you watch the F word he shows off some of his recipes, they're always simple and clean. He's pretty funny and I like watching him chat with English celebrities I've never heard of. In the BBC Kitchen Nightmares he does a pretty good job of communicating where the real issues are in the restaurants, I definitely learned a lot of things about FOH and BOH both watching them, and in most of the episodes you get the feeling he genuinely cares about helping the people. The american shows aren't very good, but there are a few shining moments. They pretty much told him to dial every aspect of his personality far past reasonable levels and sometimes he rips someone a new one in a great way. The "contestants" on Hell's Kitchen are uniformly pretty terrible and it watches like an idiot circus. I kind of liked Masterchef though; some of the contestants were surprisingly impressive and he wasn't an over the top dick the whole time.
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May 23, 2013 00:04
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The Midniter posted:Welcome back! Glad to hear you had a great time. Now where are our wedding pictures?!  quote:Welcome back! Glad to hear you had a great time. Now where are our thread about mexican cooking?!
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May 23, 2013 00:27
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Ghost peppers loving BURN WHY DID I DO THIS
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May 23, 2013 02:31
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Old news dude https://www.youtube.com/watch?v=S1E2INbrnDw
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May 23, 2013 04:55
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| # ? May 28, 2024 18:34 |
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"I'm going to try both because a furry told me to" always gets to me. Love you Gourd 
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May 23, 2013 05:34
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