Recent content by black chef

does anyone know where i can find instructions, written or video, on exactly how to toast sliced garlic? this technique apparently brings out the super delicious nutty taste of garlic, but apparently, it is also very hard to do. any suggestions/comments are appreciated.

i'm from La, and I'm moving back to La in about 3 weeks... just as the price of crawfish continue to fall. there's NOTHING like having access to FRESH crawfish, crabs, & shrimp and esp when they're all within a 30 min drive and at wholesale prices. i get all of my shrimp down at the dock about...

for every day cooking = rice bran oil. for high-heat cooking = rice bran oil for deep-frying = rice bran oil for salad dressings = evoo (frantoia) for Asian salad dressings = rice bran oil rice bran oil is proven to have LOTS of health benefits... the highest smoke point, and it has a very...

thx for the help, but i haven't been able to locate the agar sheets. instead, i ordered the powder version online... figuring it would dissolve faster, etc. well, it did, and then, it clumped, dissolved, and clumped-up again. :ohmy::mad::neutral: i will try to locate the sheets, and i will...

i have family members that are vegetarians... that's why i'm trying to learn how to use the agar. they can't/won't have the gelatin. plus, i've had panna cotta made with agar, and it did have a lighter mouth-feel... not "custard-like." i just can't get it right. :mad:

my family and friends LOVE, LOVE, LOVE my panna cotta. i make it with heavy cream, a little coconut cream, & milk, and i flavor it with just a touch of vanilla. normally, i use knox gelatin; it comes out perfect EVERY time, but a friend suggested using agar agar-saying that it would produce...

i use several oils in my kitchen... frantoia olive oil, grapeseed oil, pecan oil, clarified butter oil, etc., but my "go to" oil is california rice bran oil. the CRO has a very high smoke point, has a slightly nutty taste, and doesn't penetrate foods as much as other oils.

i use both anchovy paste and the 3 crabs brand of fish sauce. i'm often asked about a certain, underlying tone when i cook my swiss chard, but that's what it is... about a teaspoon of good anchovy paste. bacon and olive oil in a cold pan... render out the fat. remove the bacon and reserve...

my local walmart has two different sauce pans by tramontina, the 12 inch and the 10 inch. they're also running a sale on an entire tramontina set for $149. i have all the pieces except the stock pot; i'll wait to see if they start carrying it open stock.

meanwhile, the line cooks in 99% of all restaurants are using aluminum pans or black iron skillets from the local restaurant supply. i have 2 aluminum fry pans that i put thru hell... and i have some debuyer black steel pans that i use frequently. none of them are pretty, and nothing matches...

i thought this was about the difference between morita chipotle and brown chipotle...

i'm not so financially well-off, and even though i love to cook, i could NEVER justify spending so much $$$ on all-clad. so, i've spent my time trying to find good, quality cookware, and i ended-up buying a combination of tramontina and a few french style skillets from the restaurant supply...

if you're near houston, texas, go down to Central Market (HEB) on Westheimer and 610. they have wagyu beef there, and you can get the ribeye cut for $38/pound. once a month or so, i buy one 1-1/4 inch thick, approximately 1.5 lb steak. i season it with salt and pepper (2:1 ratio) let it get...

they're in season, but they are still very expensive and still very small. we're paying about $5 per lb boiled right now. hopefully, the price will start going down after Lent.

stone ground yellow grits with sauteed crawfish tails and andouille sausage. on Sunday a.m., we go all-out for breakfast in the south.