Recent content by trooper

I usually cook steak on my 14" CI Skillet - room temperature; 3 Min on each side, 3Min at 400F - Done.

Panko and various kinds of canned tomato - But for a TV-Dinner type lazy day? EGGS!!! : )

I hope you never have to see what really goes in in the kitchen of a high-end restaurant. : )

Nice in Peoria, AZ this morning - about 55 degrees or so, hazy, misty-rain, light breeze and really fresh smelling rain in the air. I love the smell of desert rain!!

Nor is any other type of non-natural sugar product. Most granulated (processed) sugar comes from beets and similar crops; Then Cane Sugar ("Sugar in the Raw") - They are 1:1 sweet:sugar With these processed things, how do you think a body deals with 600:1 or 1200:1 concentrated sugars? My...

Nice!! You can make a "quick" version of that but not so much depth. I want to try it for staff meal some day.

I love this quote because it says a lot about food in general, and the way people look at it. The fact you spent time to replicate the dish, and see if it was the cook and not the menu... but were still objective enough to give it a fair shake... I don't know why I am sending a reply other than...

And to calm your heart.

Said a prayer for your friends recovery and to calm your heart.

I'd cook some spanish/brown/dirty rice and then re-fire it with your left-over chili.

When you shock blanch in cold-boiling-cold water, the same concept applies - only to boil them long enough to season and cook... maybe 20 seconds. The cold water start is to set the greens before boiling; Extract before they start to leach into the water, then immediate cold bath again...

I did that this morning with some Cilantro, ItParsley, Garlic, Onion and shaved white raddish after my bacon lardons were done : )

1. Put them in a big bowl filled with ice water (Ice Bath). 2. Get a stock pot to slightly less than a rolling boil. - (Add good amount of salt to boiling water.) 3. Scoop greens into boiling water and cook for mabe 20 seconds. - Only long enough for rich color, not long enough to turn...

Cast Iron - For Sure!! The only thing I DON'T use cast iron for is acids, like tomato sauces and citrus ... Yummy... burgers... I have to make some tomorrow just because I read your post! I can smell them now :rolleyes:

When in doubt, throw it out.