Recent content by crono760

Awesome recipes! I'll try them out tomorrow night. thanks! Mike

Don't worry about the recipes being the same. Everywhere I went I had different versions of Joloff Rice or groundnut stew. I just want those fundamental tastes back! :-) Mike

I'd love some recipes, especially for joloff rice! The leaf might be bitter leaf...does it make a soup sort of slimy? Hm...I've not been able to find shrimp maggi anywhere, but I'll have to keep searching. I live in a pretty multicultural city, so I'm sure they're around somewhere :-) Mike

hm, that's interesting. I didn't know that Brie and Camembert where the same (ish). I was reading a great book called "Last chance to eat: the fate of taste in a fast food world". The author devotes a quarter of the book to Brie, which is no longer being made in the traditional way. I was...

ah, sobering thoughts all. To be fair, my super-quick meal was borne out of necessity: I got home at 6pm and people were hungry :-P. I do so love to cook at home, but I keep telling people that if we had a six burner gas stove and two full-sized ovens, I'd be a lot happier :-) Mike

I've been in a restaurant kitchen for a few weeks now, and they started putting me on the line. For some reason now, when I try cooking at home...It's so slow! It took me 30 minutes from start to finish for a meal for my family, they were impressed, but I still think I could have shaved off...

interesting! Thanks everyone.

That's true. I think my biggest culinary failures (at home, anyway) have been spawned by a desire to be overly complex. :-) Simplicity works. Mike

I didn't have a specific dish in mind, just in general. I'm starting to become a huge fan of the "less is more" movement as well, mainly because I can't really deal with "more" :-P Mike

Thanks everyone. I think it's time for an experiment :-) (I do so love it when I get to run little experiments that involve something I can eat :-p) Mike

I was making a Russian dessert today called Kisel. It's a fruit puree thickened with some kind of starch. The recipe called for potato starch to be used. I know that potatoes are a common ingredient in Russian/Ukrainian cuisine, but I'm not sure if a peasant would have had access to refined...

I've just recently realized how versatile risotto can be. I know there are traditional ways of preparing it and, coming from an Italian background, I've tried them all:chef:. But I've been experimenting with some interesting combinations, and wonder what everyone else has done. Here's my...

I'm personally really fond of an once (or two) of Benedictine as I'm cooking. It tends to loosen the mind and get creativity flowing :-P

I understand flavour, but I can't garnish food so it looks nice. Does anyone know of any websites, books, or advice I can use to make my food look pretty? :chef:

:O That's exactly them! Thanks! Mike