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I also keep mine on the computer. I still have old ones in binders, books, recipe cards, etc, but I am slowly adding all of them to my computer file. I have major categories, (Apps, Entrées, Soups, Salads, Sauces, etc.) Then, under each I may have sub-categories (under sauces I have "Hot" and...

Shallots have a milder, sweeter flavor than onions and have a little more tender texture due to their smaller size. Also, because they are smaller, it is easier to mince them thus adding a more subtle flavor, where as with onions you get more of a small dice due to the thickness of the rings of...

Following up on Andy M's correct & insightful feedback, what kind of things do you like to cook? Or what styles of cusine do you want to be able to cook without special trips to the store? Answering these questions will determine the type, expansiveness, and expense of your pantry. Don't...

I am running a new special tonight. Double R Ranch New York Steak with Wild Mushroom-Whiskey Demi Glace, Havarti Croquettes laced with Apple-Bacon & Chives, and a veg of grilled Asparagus, Glazed Delicata Squash & honey Spaghetti Squash. The steak is a 14 oz NY from the PNW and we will grill it...

Avatar 3D This was an awsome movie! The visuals were stunning. The majority of the movie was computer generated, including the main characters. I was blown away by how real the aliens were. There was nothing fake about them. I remember when Star Wars came out that it was a new generation of...

I saw on a commercial the other day a gadget which will crack an egg for you! Are you kidding me!?!?? I'm sorry, if you have only cracked a few eggs then maybe, possibly, can I image the need to purchase an egg cracker. But if you enjoy cooking and if your mama taught you anything at all (boys &...

Elavation. Try to get elevation on your presentation. If it is a plater, then set something high, either in the back left corner, or in the center-back of the tray. Then, cascade the rest of the platter from that focal point. Or for an individual plated presentation, same idea. Back-left of the...

What are your favorite Oysters on the Half Shell? I am from the Pacific Northwest. We have over 60 varieties of oyster on the half shell available!!! I am beginning to learn each of these, most of them are actually from one species, the Pacific Oyster. But each has a different flavor profile...

I am looking for yield percentages for numerous finfish. I would like to have the following yields for these fish: 1) yield of skin off trimmed fillets/loins from whole head-on, gutted fish 2) yield of skin off trimmed fillets/loins from H&G fish (headed & gutted) 3 yield of skin off trimmed...

This is a fantastic, albeit difficult recipe. Another Pacific Northwest recipe comes from tribal traditions. Salmon on a Stick. Tribal peoples will carve sticks from ironwood, about 1/2" wide by 2' - 3' long. (Possibly one of those wire salmon "cages" for campfires would work). Then, using...

I agree with Andy M about using real garlic and lemon. The flavors should meld well together. GrillingFool's suggestion about making a small batch and tasting it is perfect. If the marinade tastes good then it should be good on the salmon as these components are frequently used with salmon in...

I agree w/ GB. I keep a serrated knife in my tool kit for certain tasks, but prefer my straight edged knives for the majority of kitchen tasks. In addition to using a serrated on breads and pineapple I also may use it to peel hard shelled squashes.

There are two reasons to let a stock go for a long time. One is to extract as much flavor as possible. The other is to draw out the natural cologen which is in the bones. It is the cologen which adds consistency to a demi glace and gives it that jello-like set when you chill it in the fridge.

Blanch: To plunge food (usually vegetables and fruits) into boiling water briefly, then into ice water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor.

Most restaurants will go at least 24 hours for a great veal/beef demi glace. Two restaurants I know let their stocks go for 36 hours.

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