Recent content by BraiseMeUpBeforeYouGoGo

I prefer my tuna to be raw on the inside (only works with sashimi grade tuna). I salt and pepper the outside and then sear both sides over extremely high heat. I slice it and serve it with ponzu sauce and some thinly sliced white onion. Alex

I stand (sit?) corrected. Thanks, boufa, for enlightening us. Alex

I'm a bit unclear as to how much liquid to add when I'm cooking something. My recipes have conflicting advice. If I have, say, a cylindricalish roast, how much of it should be covered by liquid? A quarter of the way? Halfway? Completely? I know that crockpot cooked meats create liquid on their...

Breezy, Thanks for the tip. I never would have thought to take that into consideration. I'm assuming that untreated buds are what I'm looking for? Alex

Thanks for the help, everyone! I'll take a look this weekend. Alex

The best lamb recipe I've had is this one. Enjoy! BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS Recipe at Epicurious.com

Olive oil (just virgin, etc.) comes from either the second pressing of olives (EV olive oil comes from the first pressing) or from chemical agents used to extract the oil from the olives. In the sense that it comes from the same olives, it's still olive oil but it has different chemical...

Apparently, EVOO should not be used for sauteing and high temperature cooking because extra virgin olive oil has a pretty low smoke point (the lowest among olive oils). When oil smokes, it decomposes, which leads to loss of flavor in addition to production of cancer-causing chemicals. I think...

Hi all, I have a recipe for lavender ice cream that calls for lavender buds. Does anyone know where I can purchase these things locally? Some kind of aromatherapy store, maybe? I don't want to deal with the hassle of signing up for an account at some online store and only buying one thing. I am...