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Hi gang, dinner Nov 11th, 2017 I decided to have salmon and broiled asparagus. I intended to prepare a Caesar salad, had all the ingredients, but my appetite usurped. I marinated 8 oz. of salmon in Yoshida's sauce and broiled it. The idea is to broil it skin side up first, while you are...

The irony! Running out of leftovers! Alas, my dinner tomorrow night. 3-day old supermarket broiled chicken making a reprise as chicken tacos! :)

been some time since I visited CD... Umami, yo' mama! :smile: I got genuine umami in a bottle. But first... I haven't visited CD for a few weeks, I'm doing very well, I got myself on a diet (after the diet that lost me 40#) and resumed my gym workouts. I swear I am bouncing off the (vaulted)...

OMG thank you so much Kayelle, I was SRSLY considering buying this very product last week, but something seemed "off" to me. It was that the quantity of protein (seafood) didn't seem right to me (compared to the rest of the ingredients), even at the weight it seemed intended for TWO people, but...

Longwind, that ABSOLUTELY without a doubt. Gas can never give as hot a flame as charcoal/wood, and high heat is what you want to cook a steak. You want to put a hella seer on the outside, then the middle to your taste. I get passable results with a cast iron pan. Same thing, puts high heat...

All I can say is the package was labeled as "boneless rib eye" but if somebody handed me the unpackaged meat I would have told them it's a 9 oz. filet mignon. Whatever, it was good. Might have used a bit more heat but I believe that less is better than more when it comes to steaks. And I had...

I want to start my post with more questions than answers. It will make an interesting topic at least for me, maybe you, and I have some product reviews to spike my post: First my menu: 1.) Sous vide "open nature grass fed beef rib eye steak boneless." Last day discount (the very best...

I'm in an uncharacteristically good cooking mood, thawed some shrimp yesterday so I decided to have shrimp panang curry. No real recipe, sauteed the shrimp and pushed to edge of wok, mixed some coconut cream (Savoy brand - Thailand) and stirred in Mae Ploy (good Thai brand!) panang paste, crab...

Take out from Macaroni Grill (with a 20% off coupon!). Grilled lamb chops (in a cream sauce) + grilled zucchini, peppers, onion and Parmesan potatoes, side Caesar! I'm on their email list and I always use their 20% off coupons. Tonight as often I order take out.

Poltergeists!

Well I need other ingrediments so no prob to grab a few shallots too. The real deal breaker is I have no red wine, so as long as I'm at the market might as well grab a few shallots. A lot of the time I get hungry and I just open my fridge and pantry and ask myself, "What dinners do I see here?"...

Except for that one instance of the bugs in the sealed rice package I have never had an instance of infestation that couldn't be blamed on my previous habit of keeping my flour in the original paper package and storing it below the counter. These days the freshly purchased flour goes directly...

Thanks JC! I don't have all the ingrediments so I'll buy some shallots and whatever else it takes. I'll update the topic when I have cooked the recipe myself.

I keep my flour in hermetically sealed canisters. I had a few problems with creatures getting in my flour and that's why I went hermetic. Also I think it is a good idea to store flour in above the counter cabinets, away from the floor, just on general principles.

I will appreciate if you will reply to this topic and tell us how your meal came out. :smile: I'm going to try it in perhaps a few days. I'm switching to eating different creatures tonight! :wink:

It happened to me just the one time in 40 years. In any case I doubt I would be able to find kosher jasmine rice.

There is good reason we have diff preferences. I'm a salty/spicy fan, not a sweet fan. One thing I benefit from is that I'm not much into sweet desserts so my anti-sweet tooth saves me calories. For that reason I like dry wines not sweet wines.

I cook a bit, but only maybe for some decades... I graduated from cooking from printed recipes to making my own about a decade ago, about the same time I decided that measuring ingredients is best done by eye or intuition. You bring to mind the old saying, "Don't bring a knife to a gun fight."...

In thinking about this topic it came to mind another thing a cleaver can do and a chef knife cannot. I have on occasion wanted to split frozen meat/poultry/fish. For example a salmon fillet large enough to serve two people, but I want one serving and don't want to defrost it. My solution: I...

That's great because I always prefer dark meat whether chicken or turkey, although I'll use breast meat for curries although actually I prefer shrimp curries anyway. I drank beer in my teens and early 20s but during my 20s I lost my taste for beer as I acquired a taste for wine. At first I...

Coq au vin sounds like a great idea! I found a recipe that looks good and I'll cook it when I have a few ingredients not currently in my stock. The recipe I found uses red wine, and I have been drinking mostly Chardonnay, so I'll get a nice Merlot or Cianti and I can enjoy the wine with my...

Soup: I don't like soup, and I had the chicken thighs and very nice looking baby bell mushrooms I wanted to use. I'll Google coq au vin recipes. Thanks! I ended up marinating in aji-mirin (basically concentrated rice wine with sugar), rolling in seasoned flour, browned the chicken in EVOO, set...

Thank you! I'm looking for options and sort of brainstorming. I have these really nice baby bells and hope to make them the keynote of the chicken dinner. In fact I love the baby bells so much I don't buy white mushrooms any more. :smile: I'm sort of tending away from Asian but I'll go that...

This happened to me too. I had purchased a bag of rice from a Korean market. A few weeks later bugs had developed. I took it back to the store and they balked, I asked to see the manager and he took care of it. I forget if I got an exchange or refund. But the bag was clearly sealed. It's a...

BTW I have a wide selection of Asian ingredients too, sesame oil, crab paste, shrimp paste, rice vinegar, rice wine, soy sauce, mirin... I guess if I get no other ideas I can use the mushrooms another day and just make curry sauce...