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  • Post #31 - April 10th, 2015, 5:43 pm
    Post #31 - April 10th, 2015, 5:43 pm Post #31 - April 10th, 2015, 5:43 pm
    Try an "Oopsie Roll" for a faux burger bun.
    http://yourlighterside.com/2009/05/glut ... sie-rolls/

    You may enjoy these cheddar jalapeño crackers.
    http://alldayidreamaboutfood.com/2013/0 ... -free.html
  • Post #32 - April 10th, 2015, 7:38 pm
    Post #32 - April 10th, 2015, 7:38 pm Post #32 - April 10th, 2015, 7:38 pm
    Geo wrote:As someone who spent two years living and eating in and around L'ouville, VI's procedure horrifies me. I mean. Really. Horrifies. Me.

    I'm sure that the Hotel Brown doesn't involve *their* sammich so thoroughly with the nuke machine. Yikes!

    And *then*, knife and fork on the sammich...

    I hope that your citing him doesn't signal approval, Stevez!

    Geo


    It signifies that the unusual phrase "knife and fork, euro style" as it relates to a sandwich has stuck in my mind for nearly 11 years. :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #33 - April 10th, 2015, 9:34 pm
    Post #33 - April 10th, 2015, 9:34 pm Post #33 - April 10th, 2015, 9:34 pm
    Like ^^^^^ :)

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #34 - April 28th, 2016, 7:19 am
    Post #34 - April 28th, 2016, 7:19 am Post #34 - April 28th, 2016, 7:19 am
    Revving this machine back up again - vacation and spring holidays have cancelled out much of last year's progress.

    So here's a couple recent notes:

    Salads for dinner get dull -- not just for eating but also for cooking (yes, I know Salad is Stupid), so I've tried to get clever with things like Bratwurst Salad with Mustard Vinaigrette and Bul Go Gi Salad with kimchi.

    I've found where Shirataki works right: In replacement of rice noodles in Pad Thai. The texture feels much closer to rice stick, although they still won't absorb sauce. Upping the (mild) veg quotient to include shredded yellow squash and carrot helped with that, and with the fact that the Shirataki package is probably half the amount of noodles we'd have had with rice stick.

    Butternut squash has been a hit. It's found its way into stews, I stuffed a small one a couple weeks ago with ground beef spiced somewhere in the Persian-Afghan spectrum. It's probably higher in carbs/calories than I'd like, though.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #35 - April 28th, 2016, 8:31 am
    Post #35 - April 28th, 2016, 8:31 am Post #35 - April 28th, 2016, 8:31 am
    JoelF--

    Give this a look. It's from Leela, and the squash is brilliant.

    http://shesimmers.com/2013/04/stir-fried-pumpkin-with-eggs-%E0%B8%9C%E0%B8%B1%E0%B8%94%E0%B8%9F%E0%B8%B1%E0%B8%81%E0%B8%97%E0%B8%AD%E0%B8%87%E0%B9%83%E0%B8%AA%E0%B9%88%E0%B9%84%E0%B8%82%E0%B9%88.html

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #36 - April 28th, 2016, 1:49 pm
    Post #36 - April 28th, 2016, 1:49 pm Post #36 - April 28th, 2016, 1:49 pm
    Good stuff in this thread.
  • Post #37 - July 9th, 2019, 9:48 pm
    Post #37 - July 9th, 2019, 9:48 pm Post #37 - July 9th, 2019, 9:48 pm
    Jon Favreau and Roy Choi were messing around with cauliflower fried rice on The Chef Show (Netflix, S1-E6) and since I had a couple of heads of romanesco on hand, I thought I'd give it a try. As much as I love cauliflower, I was still skeptical. But I have to say that the results were excellent.

    You can pretty much follow their method if you watch the episode but it starts with ricing the romanesco (or cauliflower) through the large holes of a box grater (or buying pre-'riced' cauliflower, I suppose). From there, I used a pretty standard 'clean out the fridge' build. I heated a little peanut oil in a 12" saute pan and then threw in some diced leftover sausage and roast beef, a chopped onion and a few cloves of minced garlic. After the meats had rendered and browned the onions and garlic, I added the romanesco (along with some leftover sauteed, sliced mushrooms and a little leftover chicken stock) and let it all cook, tossing it around in the pan fairly often, until the stock evaporated and romanesco was just about tender.

    Before I started, I'd pre-cooked a couple of beaten eggs into a thin, flat sheet and had them ready, chopped into ~1-inch pieces. As as the cooking approached its end, I added them to the pan. This differs from how Choi and Favreau did it. They added the raw eggs right to the pan and mixed them in but this is the way I learned to do it. In any case, at that point, I killed the heat and seasoned the mixture with freshly ground white pepper, soy sauce and wee dashes of toasted sesame oil and fish sauce. Mixed it all up and served it piping hot. The results were excellent. It came together way better than the sum of its parts. I was actually surprised how good it was. Definitely worth a try if you're into this sort of thing.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #38 - August 16th, 2019, 3:49 pm
    Post #38 - August 16th, 2019, 3:49 pm Post #38 - August 16th, 2019, 3:49 pm
    ronnie_suburban wrote:Jon Favreau and Roy Choi were messing around with cauliflower fried rice on The Chef Show (Netflix, S1-E6) . . .

    Back at it yet again. This time, with proof . . . :wink:

    Image
    The set up
    First two rows, around the horn from bottom right: cauliflower, leftover sauteed mushrooms, scallions, garlic, eggs, leftover smoked sausage, onion, purple & yellow carrots
    Back row, left to right: peanut oil, homemade chili oil, toasted sesame oil, oyster sauce, fish sauce, soy sauce. Yeah, I bought pre-riced cauliflower. So what?! :P I couldn't bear the mess doing it myself would have created.

    Image
    Eggs
    Cooked first, as described above

    Image
    Begin (in this order): hot wok, peanut oil, sausage, onion, garlic, carrot, 2/3 of the scallions

    Image
    All in now: Cook as long as you like, until desired level of veggie tenderness is achieved. Wait until the end and add the rest of the scallions, the chopped up egg and the liquids. Frozen peas, not pictured above, find their way in at the end. Be judicious with the liquids, especially the soy, fish and oyster. They're salty and a little goes a long way. Same for the toasted sesame oil - not salty but a little goes a long way. If you have good chili oil, no amount is too much! :lol:

    Image
    Piping hot bowl

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #39 - August 18th, 2019, 2:21 pm
    Post #39 - August 18th, 2019, 2:21 pm Post #39 - August 18th, 2019, 2:21 pm
    ronnie_suburban wrote:
    ronnie_suburban wrote:Jon Favreau and Roy Choi were messing around with cauliflower fried rice on The Chef Show (Netflix, S1-E6) . . .

    Back at it yet again. This time, with proof . . . :wink:

    Image

    =R=

    I'm sure there's some really good food and cooking in this post, which I will re-read at some point, but I can't really process any of that as I'm just staring with envy at that beautiful knife.
    Objects in mirror appear to be losing.
  • Post #40 - August 18th, 2019, 2:34 pm
    Post #40 - August 18th, 2019, 2:34 pm Post #40 - August 18th, 2019, 2:34 pm
    Kman wrote:I'm just staring with envy at that beautiful knife.
    Agree, knife is fantastic! Though, I'm having a hard time with cali-flour as sub for everything carb.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #41 - August 18th, 2019, 3:06 pm
    Post #41 - August 18th, 2019, 3:06 pm Post #41 - August 18th, 2019, 3:06 pm
    G Wiv wrote:
    Kman wrote:I'm just staring with envy at that beautiful knife.
    Agree, knife is fantastic! Though, I'm having a hard time with cali-flour as sub for everything carb.

    Yeah, I love that knife, which is a relatively new acquisition. It's a Konosuke MM 240mm Gyuto (with a custom handle) in Blue #2 steel and soft iron cladding. It feels great in the hand and cuts like a dream. Having fallen deeply into the Japanese knife rabbit hole, I've learned that this blade profile is especially well suited for me. I briefly considered the Ginsan (stainless) steel version but I'm really glad I decided on the B2.

    I wouldn't get too hung up on the no-carb aspect of this dish. It's great in its own right. I just thought this thread was a good home for it. I make fried rice frequently, too and don't necessarily consider this a substitute for it. If you want rice, make it. If you want to try something new, give this a whirl, especially if you like cauliflower. I think you'll be pleased.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #42 - August 19th, 2019, 2:30 pm
    Post #42 - August 19th, 2019, 2:30 pm Post #42 - August 19th, 2019, 2:30 pm
    ronnie_suburban wrote:
    G Wiv wrote:
    Kman wrote:I'm just staring with envy at that beautiful knife.
    Agree, knife is fantastic! Though, I'm having a hard time with cali-flour as sub for everything carb.

    Yeah, I love that knife, which is a relatively new acquisition. It's a Konosuke MM 240mm Gyuto (with a custom handle) in Blue #2 steel and soft iron cladding. It feels great in the hand and cuts like a dream. Having fallen deeply into the Japanese knife rabbit hole, I've learned that this blade profile is especially well suited for me. I briefly considered the Ginsan (stainless) steel version but I'm really glad I decided on the B2.

    =R=


    That's what I had pegged it as. That's my dream knife and may be my Christmas gift to . . . me. Did you get it via CKTG? I also want mine with a custom handle.
    Objects in mirror appear to be losing.
  • Post #43 - August 19th, 2019, 2:48 pm
    Post #43 - August 19th, 2019, 2:48 pm Post #43 - August 19th, 2019, 2:48 pm
    Kman wrote:That's what I had pegged it as. That's my dream knife and may be my Christmas gift to . . . me. Did you get it via CKTG? I also want mine with a custom handle.

    Yes, I bought it via CKTG's website. As for the handle, CKTG says: "We have commissioned some of our top woodworkers to add their creative touch to these blades." So, it is custom but chosen by Mark, Susan & Team, not myself personally.

    There are so many tempting knives there, it's mind-boggling. But I surmised, after reading a bunch of threads in their forums and viewing a number of product videos over there, that this was a great blade -- and overall -- profile for me (larger flat spot, taller blade, a wee bit on the heavier side) and that seems to have been the case. Are there others, too? Oh, I'm sure there are but I'm fighting off the urge to find out as best I can. :lol:

    Anyway, getting back to this thread, ever since acquiring this knife, I've been looking for cooking projects that require a bit more knife time. In that respect, this CFR recipe did not disappoint.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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