Rahsaan wrote:Nice match tonight of a delicious copper river salmon (is it really still the season!)...
Apparently it is. The local Costco had a sudden influx of Copper river salmon, which is what we had on the grill last night.
Moderators: Jenise, Robin Garr, David M. Bueker
Rahsaan wrote:Nice match tonight of a delicious copper river salmon (is it really still the season!)...
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Robin Garr wrote:Cacio e pepe: coarsely ground black pepper browned in butter, emulsified with a little pasta water and tossed with spaghetti, Pecorino Romano and Parmigiano-Reggiano cheeses. It's based on the recent New York Times recipe linked below, but I wanted to try the original Italian recipe without The Times' healthy but less authentic addition of peas and fava beans, so we held the veggies to serve on the side. Good decision. The dish alone is amazing.
http://www.nytimes.com/recipes/1014828/ ... Favas.html
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jason Hagen wrote:Made microwave potato chips today. We devoured them.
Jason
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:Robin, that is what our 11 year old granddaughter orders from restaurants, pasta with butter and Parmesan. She just bats her big brown eyes and they happily bring it to her. She is a vegetarian....announced one year ago that she would not eat anything with a face, and she has stuck to it, much to the dismay of this meat eating family, but we respect her wishes!It sounds delish, but like you I would also do the beans and peas on the side.I have some bucatini to use up, this is where it is going to go. Were the veggies from Mary's garden?
Jenise wrote:Jason Hagen wrote:Made microwave potato chips today. We devoured them.
Jason
Tried some earlier this week--no luck? Cooked them one minute at a time, and eventually for four minutes total. Still, no crisp.
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jo Ann Henderson
Mealtime Maven
3925
Fri Feb 16, 2007 9:34 am
Seattle, WA USA
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote:Jason, looks like a stew?
It's wicked hot up here today. I'm making a cold Chinese drunken chicken to take out on a sailing party later (about 10 boats will pile out into the bay, raft up, and we'll have a floating pot luck dinner and cocktail party), and have made grilled lobster and tomato cocktails for lunch. Gonna be a good day.
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jason Hagen wrote:Jenise wrote:Jason, looks like a stew?
It's wicked hot up here today. I'm making a cold Chinese drunken chicken to take out on a sailing party later (about 10 boats will pile out into the bay, raft up, and we'll have a floating pot luck dinner and cocktail party), and have made grilled lobster and tomato cocktails for lunch. Gonna be a good day.
It is carnitas. I do some different things since I can have world class carnitas at any number of places around here.
We are slightly cooler here today but still 92 currently. Didn't really want to cook but I had a special request. Your dinner and day sound fantastic.
J
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jason Hagen wrote:Time to shred.
Jenise wrote:Jason Hagen wrote:Time to shred.
Oh god. I'm drooling. Do you deep fry, oven roast or both?
Jenise wrote:Jason, I just gave up too early, then? Figures. I was at the point of thinking I was making mashed potatoes, not chips, so quit.
Jeff Grossman/NYC wrote:Jenise wrote:Jason, I just gave up too early, then? Figures. I was at the point of thinking I was making mashed potatoes, not chips, so quit.
I'm confused. I cut the potato on the thinnest setting of my mandolin, give each side a quick brush of oil, lay them on a plate, nuke 1 min, flip over each chip, nuke 1 min, done. Gotta be careful towards the end because they can burn. Maybe it's a potato type problem?
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jeff Grossman/NYC wrote:Jenise wrote:Jason, I just gave up too early, then? Figures. I was at the point of thinking I was making mashed potatoes, not chips, so quit.
I'm confused. I cut the potato on the thinnest setting of my mandolin, give each side a quick brush of oil, lay them on a plate, nuke 1 min, flip over each chip, nuke 1 min, done. Gotta be careful towards the end because they can burn. Maybe it's a potato type problem?
Jenise wrote:Not sure. I cut very thin with a mandoline, brushed with OO, nuked 1 min, turned, nuked another minute, and I wasn't even close to brown. Added two more minutes and still not close to browning. More a steamed potato. Used russets.
Paul Winalski
Wok Wielder
8025
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
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