Recent content by mikecox

Thanks Thanks, I like the simplicity of this recipe, and I like that the lemon jc is added to the butter at the start, before the eggs. I will definitely give this a try, as well as your other recipe. One way or another I am going to learn how to make this sauce because I've promised...

I hear it's simple but, IMHO, blenders can be messy, with all that scraping and splattering. Besides, I like stirring and watching things developed. But thanks for your suggestion.

Thank-you Thanks for the ATK clip, I've added it to my YouTube recipe collection. I found the comments about soft vs melted interesting because I cook with clarified butter. Maybe that is part of the problem, although my original attempt produced and very smooth sauce, that broke after I...

Thanks for your response. After posting this I watched a Martha Stewart video in which she stopped whisking and simply dumped the lemon juice in, then stirred it. I added mine slowly. But hers turned out perfectly fine and mine broke. Go figure. I guess I'm doing it correctly, I'll try again...

I created a beautiful, thick, smooth sauce, then; as directed by the recipe, I added a T of lemon. Then I plated my asperges, picked up the bowl with my beautiful thick sauce, and discovered it had broken down and curdled. I had reservations about adding an acid to this sauce but the recipe...

Yes. I had bell peppers from Costco and had blanched them because I didn't want them to go bad; but I had to use them! I also had a batch of lentils I'd made a week earlier and, again, I had to use them! So I concocted this recipe that turned out so well that I decided to invite some friends...

I worry that there will be too many grains; since the stuffing features lentils.

Thanks, that sounds like a great idea, but I may have to use frozen peas :sad: Thanks

I created a filling using Lentils, pork (small cubes; browned), chopped: onions, celery, carrots, and garlic, Indian spices and raisins.

Oh sorry; Bell Pepper!

I am trying to create an elegant presentation for a, very special, Stuffed Pepper entree. So far I am thinking about an "open faced presentation; with sour cream and herb garnish". But I need a second vegetable that would dress up the plate enough to impress my guests and compliment the...

I just put some red beans to soak and most of the are splitting open, like they are about to sprout. :ohmy: I've haven't seen this with other bean I soaked. Is this a bad sign. I got them from an "open bin" at whole foods, could they be too old, or???

I just cover them in cold water and leave overnight

I've never seen bean shrivel up like that. I expected them to fill out and fill the skins; so they didn't look so shriveled. But, after leaving them for several more hours most of the skins came off and the beans split; now I know they are supposed to do that; are they?

Recently, on two different occasions, my soaked dry Lima beans turned into a disaster. In the first case I noticed the skins getting all wrinkled so I threw them out after a couple hours. The second time the same thing happened but I allowed them to continue soaking. After about 4 hours I...