Recent content by LateStart

This is the most delicious risotto I have ever tasted. The roasted bell pepper strips blend right into the risotto rice. If you keep the union nice and soft too it feels all smooth and creamy in the mouth... The chorizo cubes in this recipe are roasted till crispy. What an excellent mouth...

So grease plus the particulates. Cool. Thanks, that's very clear :). Very nice.

Could one say that boiling and stirring makes the grease emulsify and that's what makes the taste of stock less pleasant? Would that be the main reason for not wanting your stock to get cloudy? (provided that the foam is removed in the earlier stages.) btw.: one nut case can ask more questions...

penne all'arrabiata (parmesan is a must have) ...I like the tomato taste with the cheese taste so much... mmmm. Don't forget the fresh basil of course... mjamie!

So actually you are boiling down your broth and still you don't taste much difference Kitchenelf? Sounds good. Goes a lot faster then simmering. Do you think it is important to strain it several times? (I strain it once). Do you think the broth get's clearer and because of that it's taste is...

Thanks for your warm welcome you all. I really love it...

Hi all, I understand that boulion should not be cooked. An occasional bubble is OK. But no real bubbles, like with cooking, right? If this is correct, how do I reduce the volume of my boulion? My pan is a 14 liter soup pan (+/- 3 gallon). If I let it simmer like boulion should (just below...

Hi all, I am very glad to have found a board about cooking. In my native language (Dutch) I could not find a single forum that has some active members. Hopefully this is the answer to my many questions about cooking in general and Italian cooking more specifically. Of course I will...