- Producer13/01/2017How to Whip Up a Masterpiece Together with EaseCooking is such a special skill and talent to develop. Once you've thought you've learned it all, there's more to take in. Masterfully maneuvering your way around the kitchen is truly something that comes with time. If you're growing impatient and...
- Producer06/01/2017Bugs for Dinner, Anyone? Last night I watched a show about people going to Restaurants which served bugs in various ways on The Nat Geo Channel last night. I admit, I've never tried anything bug that I'm aware of. It appears bugs are gaining popularity as the newest of...
Comments13/01/2017 #86 Lisa 🐝 Gallagher#85 That's interesting. I wonder why they are increasing as a nuisance in other's yards now? Agree.. lunchtime sistah or brother if your in my yard! We were driving back to our Condo one evening in Myrtle beach and traffic was stopped. They had an Ambulance and EMT's working on an alligator that was hit by a car. I never saw a sight like that before. I was glad it wasn't a person.12/01/2017 #85 Nicole Chardenet#84 Ironically I was just reading about gators strolling through one's yard last night while reading a book on the collected columns of Florida report Carl Hiaasen. It sounds like it's way more of a problem than it was when I lived there back in the day (Orlando). Today, with alligators eating pets and occasionally going after small children, I say....turn about's fair play? If you're in my yard, it's LUNCHTIME!!! :)11/01/2017 #83 Nicole Chardenet#79 How different is croc meat from alligator meat? I would suspect probably very little if any...I've had alligator, in N'Awlins...and I didn't find it tough at all, quite delicious (tastes like alligator!) and extremely nutritious too. If I could easily buy gator meat in Toronto I would add it to my home menu.10/01/2017 #82 Lisa 🐝 Gallagher#79 I forgot to mention, I thought my friend told me it was at dusk but I couldn't remember. He is from Morocco and mentioned food they were eating during Iftar and it sounded so good I asked for the recipe. I told him that I revised it a bit and he said that was a big no-no... I asked why, and he said because it was his mom's original recipe LOL. I must say it was tasty. I forget what it was called. Meat with cinnamon, raisins and other ingredients. I need to find the recipe!10/01/2017 #81 Lisa 🐝 Gallagher#79 I may have to try camel meat if I ever get a chance to sometime @Arnab Ghosh! I think many adults stop drinking milk, maybe because we had to drink it daily when growing up? I use coconut milk in my coffee and for cooking now. I was using half and half but decided to get away from Milk to see if that helps some digestive issues ;) I had a friend who gave her baby goats milk because he was highly allergic to cows milk. He did very well on it. Does Camel's milk and Goat's milk taste similar? I would love to travel to Dubai one day, I've seen so many beautiful photos of Dubai!10/01/2017 #79 Arnab Ghosh#74 Camel meat is quite nice, in fact, @Lisa 🐝 Gallagher. Horse meat, on the other hand, is rather tough! Not too different from croc meat, in fact. Both goat milk and camel milk are said to have digestive properties without causing any major stomach issues. Although, research seems to indicate that we (adults) don't really need milk at all; and are actually better off consuming other sources of calcium. I do still enjoy milk in certain forms. But only occasionally. It isn't a regular part of my diet. Iftar is at dusk, with the sunset prayer. Indeed, Dubai is quite something! Come on over sometime.08/01/2017 #74 Lisa 🐝 Gallagher#72 Very interesting @Arnab Ghosh! Actually, it sounds quite tender the way you describe Camel meat. Does Iftar occur at dusk or just after dusk? Camel meat burgers, sounds interesting. It's odd... I think I could try Camel but not horse meat for some reason. I read once that Camel milk does have more nutrients, does it have a gamey taste? I'm sure some day we will hear that cows milk was never good for us. So many people have health issues from cows milk. I used to drink cows milk a lot when I was a teen and I had stomach aches all the time. I haven't had milk in years (find other sources for calcium now) and no more issues like I used to have. Some people turn to goats milk, or they are drinking the milk of nuts now and not sure that's equivalent to drinking real milk. I bet the chocolates are tasty! Dubai looks beautiful and it appears to be growing a lot! Thanks for sharing, very interesting!08/01/2017 #73 Lisa 🐝 Gallagher#71 "Put the power of NOW into practice." That's great advice @Arnab Ghosh! That is what they were actually show-casing on Nat Geo, the culinary skills of the Chefs and I was amazed how many people were maybe a tad hesitant to try but they did and I didn't see many people making faces of dislike. Thanks!08/01/2017 #72 Arnab Ghosh@Lisa 🐝 Gallagher Camel meat is quite easily available here (in Dubai). It is quite nice. The texture is somewhere between beef and turkey; quite salty (not just because of the cooking; and apparently very good for health! Decades ago, I used to come across camel meat delicacies during the Holy Month of Ramadan, when some of my local friends used to distribute food shortly before "Iftar" (the time to break the day's fast). Of late, I have seen it on the menu in some restaurants. There is a place here the has camel meat burgers. Camel milk has been a staple amongst the Bedouin Arabs for generations. It is much higher in nutrients than cow milk, and about 40% lower in fat! It is now quite commonly available here in supermarkets. There are even camel milk chocolates and camel milk ice creams! I hear camel milk products have generated some interest in Europe, too.08/01/2017 #71 Arnab GhoshBeing the adventurer that I am, I have tried some unusual, unappetising (to most) and incredible... rare foods (for want of a better word!). The octopus is just the tip of the iceberg. It is amazing how good culinary skills can turn some of the most bizarre ingredients into a delightful array of flavourful bites that can actually tantalize the palate. Just remember to focus on the food and not the ingredients. Essentially, put "The Power Of Now" into practice; quite literally!07/01/2017 #67 Lisa 🐝 Gallagher#61 I have to agree @Mohammed Sultan, there are always shifts/changes in diet over time. Healthy eating is becoming more of a norm as Science is able to provide more factual data on what we eat vs. what we shouldn't be eating. If bugs are healthy (which they seem to be from what many say) I did hear the trend may be to incorporate ground bugs into protein bars and more. Some Countries already do this, I don't think the US has approved it yet. They use ground bugs in chips and it wasn't possible to tell they were in them unless one read the ingredients. Thanks for your input, appreciated!
- Producer27/12/2016The Elvis SammichHey Dude, don't be so sadTake a slab o bread - slather it in butterRemember to add that bacon and bananThen you can cover it all in peanut-butterHey Dude, don't be afraidElvis made these after show to fill up the bellyThe moment you taste it - you...
Comments28/12/2016 #4 Brian McKenzieYou may say I'm a dreamer, but I am not the only one, I hope some day you find Elvis, even with donuts as buns.......Just imagine! I thought it sounded odd and gross too, but I love bacon - so I gave it a try. ....it is delicious. If you do use donuts, I like 3 day old glazed, I slice them in half, toast the breaded side and put the warmed glazed side next to the meat..... yes, I double up on BACON.28/12/2016 #2 Dean OwenTalk about a foodie blog that drains my appetite! Since the 90's I've seen "The Elvis" appear on brunch menus of trendy joints from Kuala Lumpur to Kyoto. Much as I loved Elvis, I just don't get this Sammich! In one of your pictures the bun is a donut for frikkin' sake! This dish would never have taken off under any name but Elvis. Imagine if it was called The Michael Moore!
- Producer28/10/2016Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...
Comments29/11/2016 #3 Lisa 🐝 Gallagher#2 You raised some great points @Ken Boddie. I'd love to know if @Antoine Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!28/11/2016 #2 Ken Boddie#1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?28/11/2016 #1 Lisa 🐝 GallagherThis was extremely interesting @Antoine Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
- Producer06/11/2016Gazpacho - a spanish potion :)Ingredients: Tomato, pepper, cucumber, onion, extra virgin olive oil 5%, wine vinegar, salt, garlic, lemon juice. Vegetable content: 93%.Gazpacho is a soup made of raw vegetables and served cold, originating in the southern Spanish region of...
Comments08/11/2016 #39 Ken BoddieShiraz is a red grape and the wine is perhaps the most popular 'red' made and drink here in Oz, Lisa. I understand, however, that the antioxidant benefits of drinking red wine (due to the great quantities required for effect) are outweighed by the inevitable liver damage, although I could be wrong. Cheers 🍷07/11/2016 #37 Lisa 🐝 Gallagher#29 your funny @Ken Boddie, grow old 'disgracefully,' I sort of want to grow old gracefully then I heard a voice in my head say, "What 'chu" talkin bout Lisa!" PS: I think Shiraz does have antioxidant properties... maybe slows aging, so they say. That's a darker, red wine right?
- Producer05/09/2016Monday September 5th • Labor Day In America • Yum!Ingredients Sauce: 32 ounces ketchup 16 ounces water 6 ounces brown sugar 6 ounces white sugar 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon dry mustard powder 2 ounces...
- Producer14/10/2016Fall Comfort Food: Rich Beef StewToday is October 14th, 2016 in Montreal. It's overcast and cold. At least, the rain and wind let up. The last few days featured heavy winds Maybe those in the Southern USA wouldn't consider our winds heavy after Mathew's visit. For us it was...
Comments18/10/2016 #22 Paul "Pablo" Croubalian#20 There/s really no way to know for sure exactly how many calories you need to hold your weight. It changes daily within a fairly tight range and varies with the individual, their normal amount of activity, etc. You can't know, but you can infer.
This is how we did it. Once Filly (my wife, Filomena) got to 123 pounds, we started increasing her intake. First, we jumped up 150 calories. We stayed there a few days and she kept losing. We kept bumping up the intake until she gained, then we cut back a step. Now she fluctuates between 118 and 122... we aren't talking fast swings though.18/10/2016 #20 Lisa 🐝 Gallagher#19 Thanks for explaining your diet so thoroughly @Paul "Pablo" Croubalian. I like the idea of a balanced diet vs. a series of balanced meals. I know that I eat too many bad carbs so that's something I would have to balance out on my plate. I probably need more protein. Interesting facts about portions of meat. Your wife is at a very good weight for her height. How do you figure out how many calories you need for your height and body weight you want to attain? I remember changing my husband's portions and also cut back on carbs for him once- he lost 25 lbs. I wasn't over weight and ate more than him. I've always had a hardy appetite and it's caught up with me since I hit the big 5-0! I think it's time to go back to what I used to do for him, we both need to lose some weight. I just began a fast paced power walking exercise video the other night and wow- amazing how 30 minutes of moving different body parts in various ways causes sweating and I could feel it in my major muscles. I actually enjoyed it because the gal made it fun and it went by fast.17/10/2016 #19 Paul "Pablo" Croubalian#18 It's all about calories and balancing where they come from. I calculated an 1100 calorie plan where 40% came from proteins, and 30% each from carbs and fruits/veggies. The big change for me was cutting a lot of beef.
It's also important to understand that the goal is a balanced diet not a series of balanced meals.
Some people say your meat should be the size of a deck of cards. Well, that's a little too much beef, a little too little lean pork, and far too little fish, shrimp, chicken or turkey.
If I get hungry I eat. I had to make sure I had enough stuff on my plate so that I didn't feel deprived.
Too often, weight-loss programs are dumbed down to the point of being nearly impossible to make work. There's a difference between a chicken breast and a steak of the same weight. A 6 oz breast will have about 150 calories. A 6 oz steak will have nearly 425.
I ate good sized portions. I was never hungry. The weight fell off. I call it the UnDiet.
Weight GAIN is insidious. Just eating 100 calories too much a day will add a pound a month (12 a year). That's the bad news. The good news is that it works the other way too.
Cutting 100 calories makes you lose a pound a month. Everybody has a different balance point where they neither gain nor lose. That balance point is a moving target and changes every day based on activity. For women it's usually around 2000-2500. Men, with their greater average muscle mass, make it closer to 3000-3500. My wife, who is 5'2" and 120 lbs, has a balance about 1750. Mine is about 2900.17/10/2016 #15 Paul "Pablo" Croubalian#14 and cut the liquid to 25%. Soups, Stews, and Braises are all variations on a theme. The biggest difference is in the quantity of liquid.
Osso buco is a crowd favorite, but one of the easiest recipes. We should do it. Or, we could do my favorite, lamb shanks braised in red wine, served on a bed of polenta16/10/2016 #12 Paul "Pablo" Croubalian#10 Funny you should mention the diet food thing, Lisa. After culinary school, I found that I had ballooned up to 247 lbs! All that rich food is not great for the waistline. We are basically taught how to make people fat. I figured if I did the opposite, I'd get thin.
Thank you, George Costanza!
I used what I learned to make the most stuff on a plate for the least calories and dropped to 186 relatively painlessly. Losing weight does not mean you have to eat tasteless crap.16/10/2016 #10 Lisa 🐝 Gallagher@Paul "Pablo" Croubalian, I hope you had better weather today, if not today- Sunday for sure. We had temps in the 70's and it was sunny all day. I'm about 9 hours from Montreal so I'm assuming the weather is headed in your direction too. Can relate to bear hibernation mode/mood!!
What a great recipe. I can smell it cooking already! I bookmark your recipes, soon I can sting them! I had no idea that potatoes don't freeze well, thanks for the heads up!
Psst, you know how everyone is selling diet foods and delivering them right to a persons door? I think it's time for comfort food to be sold too. If people eat in moderation and get enough exercise, no reason not to eat what you crave!
- Producer12/10/2016Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
Comments12/10/2016 #7 Wayne Yoshida#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.
Share some of your recipies!12/10/2016 #1 Lisa 🐝 Gallagher@Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
- Producer10/10/2016Kick-Ass Glazed Ham, That's Much Easier than it SoundsMy fellow Canuck, Graham Edwards mentioned that today is Canadian Thanksgiving Day. He did a cool Live Buzz on the subject. It's here if you're curious.I mentioned my Thanksgiving day menu in the comments. Some people asked for the Glazed Ham...
Comments03/01/2017 #18 Aaron Skogen#17 Hey @Wayne Yoshida, I did give this a try over the holiday season using the Traeger. IT worked great. I made a couple modifications. First I used a large 1.5" deep cake sheet pan, and filled that with water. I then set in a tall bakers rack on top of which I placed the roasting pan. I also used an apple spice beer for my fluid in the roasting pan (sorry @Paul "Pablo" Croubalian, but I had to try it, it wasn't worth drinking, yet I figure every beer has a purpose). I used apple wood pellets in the Traeger. Outside of that, I followed Pauls recipe to the letter. I tell you what, this was the first time I used Cardamom in a glaze, and it was fantastic. The smoke added a hint of flavor as well.13/10/2016 #16 Lisa 🐝 Gallagher#14 Geez I want to eat dinner at your home @Paul "Pablo" Croubalian ;-) Ah, so we should smoke both before doing the glaze? That's good to know. Interesting about the butcher, turkey being deboned etc... Turkey Quiche? I bet that's good too! You sure are a great chef!12/10/2016 #14 Paul "Pablo" Croubalian#12 I assume both hams are raw? If so, smoke them both. This recipe is based on the so-called "ready-to-eat" hams aka RTE. Generally, they are brined and boiled so the glazing only finishes the cooking.
Starting from raw is completely different.
Turkey is the prime protein for Thanksgiving, but not everyone likes turkey. That's when ham comes into play. I bought the ham for $22. Fed 16 people and sent them all home with leftovers. I've made quiches, pea soup, sandwiches and breakfasts with my leftovers. I still have some left.
RE TURKEY: A very cool way to serve turkey requires a good butcher. I mean good by his/her skill set not meat quality. It involves having the turkey deboned so that both breasts are in one piece. Next, the thighs and drumsticks are also deboned and ground up. Finally, the ground dark meat is rolled into the center of the breasts and the whole thing tied up like a roast.
Cooking is now far more even and dry breasts are eliminated.12/10/2016 #13 Paul "Pablo" Croubalian#11 Ham and pork come from the same animal but the similarity ends there. Yes, the ham is a cheaper cut. It is often brined in the smoking/simmering process so it may be quite salty. That's why so many glazed ham recipes are sweetish.
Admittedly, if I had to choose, I would go with a nice garlic roasted pork loin over a glazed ham. That's not to say that one is better than the other, they are different. ( that distinction seems to pop up regularly these days)
No matter, you can definitely use Ceylon if you prefer.12/10/2016 #12 Lisa 🐝 GallagherI feel like I just hit the jackpot! My mom used to make an awesome glazed ham with a dark brown gravy that was sweet. I never asked her for the recipe because I've never been one for ham. But, I loved her ham when she used to make it. She stopped making hams when we were teens-adulthood because everyone preferred turkey to ham. I always wondered how she made her gravy and forgot to ask. I think this may be very similar to what she did make! I just bought a half a pig and I have 2 half hams in my freezer. We're going to smoke one, and I'm using your recipe for the other. Thanks so much!! I'm hungry now ;-)12/10/2016 #11 Dean OwenYes, I am not a fan of Earl Grey at all and you'd see why if you did a blind tasting against Ceylon tea. But Earl Grey has better branding for some archaic reason. I have never quite understood glazed ham. Why do a glazed ham over a roast pork which will taste much better? I assume it is to do with the old days when people cured meats to last through the winter and keeping up with tradition, but now fresh pork is available throughout the year, why choose ham over pork? All that said, I would definitely not turn down an invitation to feast on your KA Glazed ham!11/10/2016 #5 Aaron Skogen#4 It's pretty fast, not like my convection oven inside, but pretty quick nonetheless. I can get it to about 450 degree's max, so 425 is doable. The only issue with the heat is that it comes from a fire-pot in the center bottom. While there are two heat baffles and a fan to dissipate the heat, it still heats the bottom of the pan more than a convection oven.11/10/2016 #4 Paul "Pablo" Croubalian#3 It should work just fine. It may even work better. Can the Traeger raise temperature super-quick for the second phase of cooking? You can crank it pretty high if you are able to. The ham will finish cooking in the resting phase anyway.
Just an FYI I rarely need to add liquid.11/10/2016 #3 Aaron SkogenNice! Thanks @Paul "Pablo" Croubalian. I think this may work on my Traeger, which I often substitute for an oven. Although, I will likely need to add liquid more frequently. I've never tried cardamom in a glaze before, which is what really entices me about this one. I've always stuck to cinnamon, nutmeg and ginger, yet I love the flavor of cardamom.
- Producer08/10/2016Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did, however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...
Comments09/10/2016 #3 Lisa 🐝 Gallagher#2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.09/10/2016 #2 Dean OwenWhat a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
- 28/09/2016Because Breakfast is booooooring - you should be able to write secret messages and get live news updates to your Toast.Toasteroid Campaign Video Learn More: https://www.toasteroid.com/ Support our Thunderclap Campaign: https://www.thunderclap.it/projects/44197-reinvent-your-breakfast?locale=en We are...
- 27/09/2016Twice Baked Breakfast Twice:
Bake the Potatoes ~ slice off the tops
Scoop out the soft core middles with a spoon
Lay in the Cheese to support the sides and bottom
Crack in the Eggs
*Add peppers, bacon, onions and mushrooms if you wish
Top with Cheese
Cap with baked potato - and return to the oven for 10 minutes at 275
Eat them up Yum
- 25/09/2016Fellow bees - Introducing Honeycomb Oat Noodles from Inner Mongolia. No live buzzes from China yet, but hopefully soon. So please make do with prerecorded buzzes from me for now.A Taste of China Dean Owen visits Xibei Youmian Cun restaurant in Shanghai to try the famous YouMian Wo Wo (Honeycomb Oat Noodles) of Shanxi and Inner...
Comments26/09/2016 #11 Lisa 🐝 GallagherOh wow, that just made me very hungry @Dean Owen ! Thsts a lot of work they put into making the honeycomb pasta, and what we call wontons hrre, well I bet they are delicious with the minced lamb mixture. I could have used some of that soup yesterday; )) Loved the video , thanks for sharing25/09/2016 #9 Dean Owen#7 I think it is very rare that you'll find lamb on the menu in Chinese restaurants in the West as they are usually Beijing, Cantonese or Sichuan restaurants, but good luck! The girl is unbelievable. Fortunately they appear to be on a rotational shift as ten minutes later I saw her on another station. I can't imagine doing that for hours on end. It is amazing how she presses a tiny bit of dough between her fingers, then flattens it with her palm, meanwhile the other hand is busy as bees.25/09/2016 #8 Dean Owen#6 I am becoming a fan of video as a medium although this is only my second production, it's so easy with the tools we have these days. IF I'm making people hungry, I guess it is working! Now being barred from the kitchen is a punishment worse that watching a Trump speech!25/09/2016 #7 Pamela 🐝 WilliamsOh, I want one of the minced lamb sandwiches! It was amazing how the cook had both hands constantly working making the noodles and rolling them for the steamer. Now that's talent! Well thanks for sharing Dean, now I want some steamed noodles with lamb and I don't know of a place in Greensboro that makes it! I must be deprived of this craving.. :-)25/09/2016 #6 CityVP 🐝 ManjitLovely Jubbly! I am glad this was a pre-recorded video because until I decide to upgrade my personal technology, I cannot view beBee Live Video. I also surrendered my cell phone - which is all a part of my learning journey shtick I practice here and at my offline club. Only draw back was that this video was so delicious, I now need to plan a new commando raid into our kitchen - which is well defended by the women of our house, who apparently have ordered me to get back on a fitness discipline to curb my eat on demand.25/09/2016 #3 Mamen 🐝 DelgadoOMG!!!! Thanks so much for this video @Dean Owen!!!! It took me to China and the wonderful tastes there... Ohh, how I love Chinese food, but Chinese food in China.
Sorry I'm going to write a little Spanish to bring @detapitasenlacalle .. to this wonderful corner. Este vídeo de nuestro querido Dean es todo un lujo Detapitas. No te lo pierdas!!!
- Producer01/09/2016Heresy in the Kitchen: How To Make Pulled Pork the Easy WayIt's been a while since I wrote a cooking post. I decided on a controversial one. Pulled Pork is an incredible dish. It's a staple of the Amercian South. It is usually the crowning event in competitive barbeque. If you ever have the opportunity to...
Comments01/09/2016 #2 Paul "Pablo" Croubalian#1 Yes, Robert, two actually. Both are equally heretical.
If you have a Middle Eastern market nearby, buy kafta meat. It's perfectly mixed and seasoned for incredible burgers. Adonis over here sells it in 1 kg bags.
The other option is to use 2/3 lean beef and 1/3 pork (anyone who is religiously averse to pork can use straight beef). Squish them by hand until well mixed. Then add the secret ingredient....
Wait for it...
Make sure you're sitting down, I don't want you to get hurt....
Here it comes...
Yes, the stuff you eat with tortilla chips.
You can use mild, medium or spicy, as you like. Just pour some in, squish it around, pour more until you have the consistency you like.
Burger forming tip: When forming burgers, the edges tend to get very thin. They burn and break. Use a butter knife to push the edges back towards the middle to avoid that thin edge. When you have them the way you want, lightly press the back of a tablespoon in the middle to form a depression. It will pop out in cooking and keep your burger fairly flat. Never, ever squish them with a spatula!
Maybe you can help with future cooking posts. I never know how complex to make them, so I stick with the easy-peasy ones. Thoughts?
One person asked how to make Wellington (beef or salmon) I thought that would be too much. Many chefs would order puff pastry from me, even though puff is not tough to do at all.
- Steven is a magician ..... I have no idea what he is straining those noodles over - where did that water go ?!?!?
I have heard of the Galloping Gourmet - I think he should be billed as Mr. Microwave - with a name like Weber - I keep expecting a BBQ to show up ..... I don't think it will happen - but I still dream .....
MEN - this is not Spaghetti - don't kid yourself.Weber Cooks - Spaghetti (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...
- Please, please - don't call this 'Nachos'
I can't decide if he is being serious or is satiricalSteven Reed on Weber Cooks - Chili Cheese Dip On this episode of Weber Cooks, Steven prepares microwave Nachos and Chili Cheese...
- Everybody loves a good trainwreck
Step away from that microwave
Friends do not let friends do this - even if they are drunk.Steven Reed on Weber Cooks - Creamed Corn & Potatoes On this episode of Weber Cooks, Steven Reed prepares a delicious creamed corn and potato...
- Men - please don't cook like this - learn better. first - invest in a real rice cooker - it will save you time and cook much better.
Step away from the microwave and the heavy sodium / chemical laden box o rice 'meals.' #He4Sammich is your friendWeber Cooks - Rice-a-Roni (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...
- Producer15/08/2016Born to be a BachelorAn ode and riff to the bachelor fare and the microwave - a tip of the hit to Steppenwolf; sing it if you know the tuneGet your burrito warmin'Hang out by the microwaveLookin' for some MexicanAnd whatever comes my wayYeah Man go make it zappenMake...
Comments15/08/2016 #2 Dean OwenBravo! Got me humming that song in my head as I was reading your Born to be rendition. Learnt so much in this buzz. Tater tots, heard of them, never had them, but I assume they are hash brown nuggets. The Enchilada bake actually looks yummy. Ice cube trays, haven't seen those for decades, and using them to make hash browns! Wow! And then freezing your hash browns overnight! Pretty impressive bachelor cookout! I must say it didn't make me hungry though...
- Producer09/08/2016Making Steak Grate againIt's BBQ season - and election time.... time to Make the United Steak of America Grate AgainIf you want to grill up the juiciest, most tender steak ~ you have to spend the prep time before it hits the grill. Your first step is to stab the slab of...
Comments09/08/2016 #3 Brian McKenzieI like it medium rare over medium well - I will err on the side of pinkish. Maybe in my next life I will be a vegetarian - but in this one - I am GRILLING. Thanks for commenting @Paul "Pablo" Croubalian View moreI like it medium rare over medium well - I will err on the side of pinkish. Maybe in my next life I will be a vegetarian - but in this one - I am GRILLING. Thanks for commenting @Paul "Pablo" Croubalian & @Dean Owen. The lavender in Sequim is everywhere. In the coffee, the ice cream, the honey, the soap, the custom craft paper, and yes - as a dried herb for many a local dish - there is no escaping it. Close09/08/2016 #2 Paul "Pablo" CroubalianRubs are great fro both nice cuts and not-so-nice cuts. For grilling, there's a substitute for a thermometer. (I don't like piercing the steak)
Touch, don't pinch, your index finger to your thumb. Remember, just touch, no pressure. Now poke the muscle at the base of your thumb. That's what a rare steak will feel like when poked. Now, barely touch your middle finger with your thumb. That's medium. The ring finger gives you well-done.
- 01/08/2016Have you ever tried building your own smoke house ?? - Nothing like barbecuenothinglikebbq.com Here’s how a self-professed amateur built his own smokehouse !! So do you love smoking your own meat ?? Then why not try to make your own smokehouse in your own backyard !! You need very simple materials to do this and you can do it absolutely on...
- 26/07/2016Time for Hot & Spicy Chicken PastaEasy and Not So Boring Recipe For Spicy and Hot Chicken Pastaedumovlive.com Easy & Not So Boring Recipe For Spicy and Hot Chicken Pasta Spicy Chicken Pasta Recipe Hot Dish Cook Pasta in Indian Style Milk Hot Dish Flour Cheese...
- 20/07/2016RECIPE + VIDEO: A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.Roasted Lemon Herb Whole Chicken with Carrots and Onion - DelishPlanwww.delishplan.com A whole chicken stuffed with herbs sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while...
- 06/07/2016A Scientific Recipe with Humor and Satire :)Easy-To-Go Funny and Scientific Recipe for Chicken Tikka By Tanmoyedumovlive.com Easy-To-Go Funny and Scientific Recipe for Chicken Tikka Chicken Tikka Cooking Tips, How to Prepare Chicken Tikka Chicken Special Tikka Recipe at...
- 02/07/2016I have been cooking long enough that I do not really cook by recipe – mostly it is by touch, taste and tradition. But I will try and help you along for the weekend of Grilling. Here is Grampa's Dry Rub that he uses on beef, chicken, and pork – most fondly – Baby back pork Ribs.
You will need about a tablespoon of each of the following
Dry Hot Mustard
If you like it sweater – double the brown sugar – for spicier – go heavy in the pepper sections. You are going to coat the meat on the sides, and roll it through the rub, additionally you are going to massage the mix into the skin thoroughly – let sit in mix overnight in a zippy bag in the fridge.
The key to amazing ribs, is to get the right amount of heat, and smoke while still keeping them moist. Keep the ribs off of the direct heat – cook the burgers in the middle where you need that direct fire. The best smoke is achieved from real wood; preferable hickory, maple or oak in 2 inch cubes. Soak the wood overnight in water to slow the burn down.
What Grampa did to keep the ribs moist, is that he would cook up veges in a pan beneath the ribs. The first pan was 8 potatoes in a beer bath. You will turn the potatoes every 15 minutes, and really you should not be disturbing the smoke on the rips more than that either. The beer should cover about half way up the potatoes – add as necessary as it cooks down. They should be done in about 45 minutes. The next pan that goes in will be with apple slices, a quartered cabbage, a quartered large onion, grated carrots, fresh jalapeno peppers, fill beer down the bottom again – this will make the most amazing Col-Slaw when diced & sliced. Your ribs will be done in about an hour; you will know when the meat has shrunk up away from the bone, and you can slide out a bone with your fingers. Enjoy.
Cooking for Men and other Culinary-Challenged People~ 100 buzzes
Rod Loader wrote a post where he describes his ineptitude in the kitchen in comedic detail. It inspired me to create this hive.
Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.
Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.
If you would like to contribute to the Hive, just message me.
Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.
Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.
If you would like to contribute to the Hive, just message me.