Harry Cobean
Executive Chef
thanks for the warm welcome,garlic.good to be back matey!!Beautiful, Harry! Lovely to see you back!
thanks for the warm welcome,garlic.good to be back matey!!Beautiful, Harry! Lovely to see you back!
cheers!! it certainly was mate!!Tasty looking plate, Harry.
mornin' tax!yep it's a giant spring onion/scallion/green onion...a rose by any other name etc eh?!now that the salad growing season is well & truly over,this side of the pond,they are mostly egyptian imports.really sweet,'cos of the sun i guess.the matchsticks are just the ginger peeled & julienned.sometimes i just run everything over my mandolin to get wafers.just depends on the texture i want in the dish.with it being all seafood,i like the contrasting crunch of the ginger matchsticks.I'm getting hungry just looking at that.
In the first photo with broccoli, is that a giant scallion/green onion or a small leek? What are the long, skinny rectangles in the next photo? Bamboo shoot?
stick to texan,mac.much more interesting than boring old english!Dang, Harry...you shore do make them thar viddles purdy! (Texan to English translation: "I say, good Sir, you certainly prepare wonderfully beautiful food" )
We had an ice storm last week in Dallas, which pretty much shut down the city for the better part of the week. I made some bread bowls from my baguette recipe, and filled them with broccoli, cheese and chicken soup. Great for a cold -6C day
Here's a little collage I made of some stuff I cooked in the last couple of weeks:
1. Roasted chicken, and my own creation "Alfredo potatoes"...augratin potates, but with alfredo sauce instead of a traditional cheese sauce.
2. Banana Bread
3. Slow smoked chicken and sausage. Man...was that chicken juicy. Brining makes all the difference in the world.
4. Brownies and corn pudding (a traditional southern dish that's savory, not sweet)
5. "Crash" potatoes
6. and my first attempt at drop biscuits. This is where I learned baking powder can loose it's power over time. They didn't rise like they should have, and I hadn't perfected the cooking time, so they are a little blonde.
I just realized all my food is some shade of beige.
holy schmoley mac,that is one handsome piece of meat to be sure!Browning a pot roast in my cherished 100 year old cast iron skillet. 10,000 chickens have been fried in that bad boy. Just look at that wonderful seasoning on it. Man...if that pan could talk...it have some stories to tell.
...then into the crock pot...to slow cook it until fork tender. Will serve with carrots, onions and potatoes....and a salad.
you bake a good cookie & take a good pic too,mac!!nice job!!i do envy you mate,flour & 'arry can't ride on the same bus.we don't get along....at all,don't see eye to eye one bit.that's just the way it is,i guess..........Alright, I finished cooking the cookies for the Christmas baskets:
Cinnamon, apple oatmeal:
Chocolate/chocolate chip (made from highly concentrated, weapons-grade awesome!)
Cranberry orange:
and Snickerdoodles:
you bake a good cookie & take a good pic too,mac!!nice job!!i do envy you mate,flour & 'arry can't ride on the same bus.we don't get along....at all,don't see eye to eye one bit.that's just the way it is,i guess..........
i've tried addie,ohhhh how i've tried.you know what a trying person i am!!You know what they say Harry. Practice, practice, practice.