Search results

I hunt and fish perhaps 70 days of the year, (I live in Prince George, on the doorstep of wilderness) mostly either day trips or overnighters. I've struggled with food prep for a long time, and really don't want just a sandwich, a bag of chips and a thermos of coffee when I'm outdoors. I've...

I'm sure we haven't seen the last of Alton. T'was my favorite show, but this guy is so involved in production now, that I'm sure he felt that he's said everything he could say. It was a real ride, Mr. Brown!:chef:

Obviously a superb device. Your steak looks delicious, too.:chef: I'm currently on another tack - going back to manual everything. Just as a discipline, I have nothing against modern convenience.:cool: I recently bought a hand-crankable food processor from Tupperware. I now use it in...

Jennifer Patterson, of Fat Lady fame, died on the Feast Day of St. Lawrence, the Patron Saint of Chefs. Coincidence?:innocent:

Thank you so much. Your assessment of this fine man is correct. As a professional violinist, and having a trained chef as a mother, one of my rules of life is never try out new repertoire in public! These are all dishes I've been working on for years, so there was nothing experimental about...

Apparently, Tsai got down to #3. The criticism of his food was that his presentation was dated, and he was too "niche"; with Morimoto on the team, it was felt that a more cosmopolitan approach was necessary. At least that's how I understand it. Kayelle: I wasn't intimidated because Fr. C...

I like the show, the host, and diner food, myself. But I think it's a bit overexposed these days. Mr. Fieri has, though, opened our eyes to what may be in our own backyard.:smile:

Lots of posts about the merits of TV chefs. I had the chance to have over for dinner a while back a friend who back in 1998 was a sous-chef for TV Star Ming Tsai. I asked him the inevitable question - who's the best of the TV guys. He said, frankly, they are all very, very good - way out of...

I'll second this post. I know two professional chefs who use Victorinox Forschners. Their steel is excellent and, being a bit softer on the Rockwell scale than Wustoffs, are easier to keep steeled and edged. I use a 12" Victorinox in my kitchen for cabbage, melons, etc. when I'm in need of a...

Congratulations on your new knives. The Wustoff slicer is just excellent, and their classic parer is the one I use. Their chef's knive is also a winner. Wustoff steel is fairly hard as knives go, so keep it's edge straightened with a steel on a daily basis. If you don't, you'll soon have a dull...

A 10" knife would be my choice. I hardly ever use my 8" knife now - but I use a 12" frequently for slaw, melons, etc. etc. My 12" chef's knife, incidentally, is a Victorinox, even though my 10" (and my old 8") are Sabs. I like the handling qualities of the French style chef knife. I moved to a...

Yes, Chef's knife. Get a 10" Victorinox to start with. The steel is quality, and the composite handle very comfortable. They are not pricey, and even if you move one to a different knife later, it will be a great backup and a great camping knife. If not the Victorinox, go the Chicago Cutlery...

This is very good. I followed your recipe exactly except I didn't have any plain oil (believe it or not) so I used sesame oil in it's place there, too. Can you believe I ran out of olive oil? Must be Christmas or something. thumbs way up!

There's also the traditional Polish way of slicing the cukes, salting them, draining them, and preparing the salted slices with vinegar, sugar and dill weed. Simple and delicious.

Giving you a family secret here - my Mom's trout brining recipe. She called it "Indian Candy", or at least that's what the final result was called. I have several brining recipes, but this is my favorite, still. Oh yeah, My Mom de Chef said "Dried herbs don't get enough respect." This recipe...

And I dislike Santoku's with the same passion. But that's what makes a horserace, eh?:smile::wink: My knife skills are very traditional (my mother was a chef) and the bolster is right for me and my grip. Which, I guess, along with your reply, emphasizes my point of individual fit.

Traditional Japanese pub fare, I've used this recipe with other vegetables with excellent success. 1 cup daikon peels (I cut the root into coins, and take the peel off Granny style with a paring knife) marinade: 1 part Japanese soy sauce 1/2 part rice vinegar 1/2 part water 1/4 part mirin...

I'd have to classify myself as a "former" knife freak. I still maintain a healthy interest in them, but now try to steer folks to what feels best in their hands, and what their style is. I hunt and fish, and am an expert at cutting and wrapping my own meat and fish. After over 40 years of...

There are lots of substitutes. The one I gave is non-dairy if you use say, Rice Dream or water instead of the milk, and doesn't curdle like yogurt can. It also has a sweetness that is very pleasant. Soy milk products are also good substitutes, if you like the taste. I don't.

Excellent reply, cooltouch! I'll note some of that stuff myself! I also have and recommend the "Visual Food Encyclopedia", a Canadian publication in English from Quebec/Amerique It augments all of my cookbooks beautifully.

Not nearly as much as I used to. Before 2009, I probably grilled 4 or 5 times a week, even in winter. Living in Prince George, that says a lot. The past two years I've been learning how to prepare Oriental and Indian cuisines, and they are not grill happy foodstyles. I've mastered 25 or so...

I'm assuming you're talking about cooking shows. The current ones I like are: 1) "Good Eats" with Alton Brown. Entertaining and informative. I have a dozen or so of his videos. Interesting that his recipes always work. 2) "Fresh" with Anna Olson. Like Alton, her recipes always work and her prep...

I know Flay and the TV boys and girls often get bad raps from certain sources, but I have a few of these Celebrity cookbooks I use and refer to often, and I think are very good. My top 5: 1) Bold American Food (Bobby Flay) 2) Adventures in Cooking (Keith Famie) 3) The Vegetable Book (Annie...

I have "The Low Carb Cookbook" by Fran McCullough (Hyperion), and find it excellent. The recipes all work and taste very good.

When making kormas and other curry or heavy sauce recipes that call for cream, try putting a banana and 3/4 cup of skim milk in a processor and blender. Use the resultant liquid as a substitute at a very large saving in calories. You can also substitute this for coconut milk in Thai curries...