Recent content by frenchguycooking

Hi DC members ! So, I managed to find a way to make sticky rice in the microwave oven. Why ? because it is really fast, and the normal method usually takes about 3 hours (soaking, steaming) Instructions : --------------- First, you ‘ll need to grab some glutinous rice. Glutinous rice also...

IMO : "Déglacer" exactly means Deglaze.

Sirloin has that meaty flavor. A bit rough to my taste, and definitely more taste than the filet.

Thanks. Now I fully understand the difference. The word Deglaze is the exact same one as the word we use in french. But I didn't use it because I thought this could be difficult to understand for non-cooking-freaks...

LOL ! Thanks but I am really planning on taking english lessons to improve...

Thanks a lot for that !

ARgh ! You are so right I meant deglaze (is "scrape" alright too ?)

Hi Lovely members of DC ! My recipe today is an Asian twist on a classic peppercorn steak, or as we call it in France « un steak au poivre ». A creamy and spicy sauce over a medium rare beauty. You will need these Ingredients : ------------------------------------- - 2 sirloin steaks (thick) -...

Oh... Thanks ;)

Can you share the recipe ? What's the particularity of Pierogies ? I would love to know more about it ...

+1 I do exactly the same. Welcome to DC.

I love the Smithwick's Red ale, beautiful color. If possible I would love to go back to Ireland to have a pint ;)

Looks perfect to me. What's the bath ? You mean the resting time ? In this case I would go for at least 1 week... (not sure if that's what you meant though ;) )

Bugs I think would not like it, although I am ok to give it a tiny try if these are no cockroaches.... brrrr....

LOL. That was really fun.