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Really great to see so many people interested in Fitness.I do two 1 hr. kickboxing classes a week.Also,I do a low weight high repetition routine of 4 sets of twenty that pretty much has me done by the end that includes upper,lower and abs.I also do 1 hour of arobics 3 times a week.The 2 dogs get...

You don't like skate? Or,are your grossed out by it's origin,and have not actually tried skate,just curious.:ermm:

I generally use beef stock if I have some around.Actually I like to use the carcass of a prime rib after it has been cooked and use it for the broth. I also use a dark chicken stock that is equally good.For me it's about the caramalization of the onion and the splash of my choice of vinegar that...

Funny isn't it,I purposly roast when I want candied yams (sweet potato) or squash that kind of thing.But again that's what makes cooking so wonderful.

Sounds wonderful Ishbel.This dish is all about proper technique to be the stunner I know it can be.

Personally I find the taste of bacon for applications like this too overpowering.The bacon wrapped filet mignon is the perfect example of an expensive piece of beef tasting like bacon.:huh:

I find roasting most veg gives the best flavour,especially root veg.I would cut the sweet potato length wise,brush with olive oil and roast cut side down on a sheet pan.If the sizes are too varied then cut into similar size pieces,coat in olive oil and then proceed.Do not cover,otherwise your...

Funny for sure.No such thing as swiss cheese in Switzerland either.:ohmy:

Tough cuts of meat,cut thin and put through a jaccard for the price conscience.Nothing to do with Switzerland,actually it's from the word swissing which is to press roll bolts of cloth. Use to live on the stuff going through University,and cooked it 20 ways of sunday,tasty as well.

Whoops....sorry,I'm new and don't know everybodys expertise yet.I should have known anyone that talks flat iron would know flank.:mellow:

Right then,it's unanimous,need a liquid to cook pasta,who would have thought.:rolleyes:

Well then let me say Happy Birthday mudbug.

Good,Im glad you cook that way. Citrus pearls as I call them are the actual globuals within the supreme,very tiny and time consuming to get at,but the taste explosion in the mouth is worth the efford.

Try a hanger or skirt steak marm from the flank area of the cow.All these cuts need to be cooked medium rare at most and sliced thin on the bias,but they're extremely flavourful.Had a casual party and grilled flank steak for 30 people Saturday night that I dry rubbed for 24 hours,everyone went...

This is a gluggable affordable wine with a long tradition in Burgundy using carbonic maceration which is leaving the grapes whole giving a fruity and low tanin wine during fermentation.Just buy the stuff and drink it with friends,the french don't get into the pomp and ceremony,so why should...

I do that every Christmas,and I really don't have anything to add.I agree with Constance a 12lber is a very good size to work with.

Verrrrry sneeeeky bucky.:lol: Recipe,what's that?Seriously though, I really don't use recipes 99% of the time. Gorgonzola/Sundried: This is basically a cream sauce.I usually saute some slivered garlic and shallot until soft over a fairly low heat in eevo/butter.Add the sundried tomatoes (I...

Wow,I could never pick a favorite pasta.Personally I find being Canadian and having 4 distinctive seasons that inevitably I get cravings for different pasta. In the fall when the temp is getting closer to freezing everyday I'm starting to think on the heavy side like a diablo and when it's...

Just think of wine an an ingredient and treat it that way.Some countries will use more wine in recipes than others,just like some countries use more coconut.Which reminds me I use too much garlic.

I'm not really clear if you made a white sauce or just used cheese. Mish is right,you need a liquid,and for most of these pasta recipes it's generally a tomato or white sauce (Bechamel)If the tubes were submerged in a sauce,then you didn't cook them long enough.If you did use a sauce was the...

I had dinner there a few years ago,and it is a very special NA restaurant.I need to find a reason to go to NY some time soon and make a reso at Per Se.

Just do it.:tongue: Actually the technique,I'm sure you know is just butter and a little water. You certainly can use more vessels,but I always got the other burners going for other things generally.Make note:Need a 6 BURNER..:lol:

If I have the opportunity to eat lobster out of the shell,as in a backyard lobster boil or if I'm on the east coast I will eat it that way,but really,not a favorite preparation for me.I like to boil or steam for a minute or so and then remove the meat that is virtually uncooked and then prepare...

350 to 450,I don't think it matters much.You need to make sure you mix the flour while browning to ensure it gets brown evenly.When it start turning the colour you want,watch it very carefully to ensure it doesn't burn. Also make sure you don't have too little flour on a baking sheet,not only...

Exactly.Keep in mind browning flour in the oven is like browning croutons,if you blink it's burnt.