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pictonguy

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    • pictonguy
      pictonguy reacted to Jade Emperor's post in the thread Pad Thai with Like Like.
      If you really want to deep dive into Thai cuisine, you can’t get better than David Thompson’s books. He may be Australian by birth, but...
    • pictonguy
      pictonguy replied to the thread Pad Thai.
      My pad thai, taken a few years ago. One of our favorite dishes.
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    • pictonguy
      pictonguy replied to the thread Browned cream.
      I understand what your saying. When brown butter came to be it was about dairy and what can be done with the different ingredients. And...
    • pictonguy
      pictonguy replied to the thread Petty Vents II.
      We had a chest freezer in the 50's, my parents at the time bought a half cow and that's where it found a home along with some veg. One...
    • pictonguy
      pictonguy reacted to larry_stewart's post in the thread Rude Personal Chef Experience with Like Like.
      I wish I knew more of the details. I heard it 2nd hand, from my wife who heard it first hand from my sister in-law. Sometimes I do...
    • pictonguy
      Yes you can deep fry with extra virgin olive oil. 300-350 is that range. In Italy there will be regional dishes that require deep frying...
    • pictonguy
      pictonguy replied to the thread PEI Mussels vs. well, Mussels.
      Moules à la marinière is a beloved French dish and many TV chefs like Bobby pick it because it's simple and delicious and makes them...
    • pictonguy
      pictonguy reacted to dragnlaw's post in the thread PEI Mussels vs. well, Mussels with Like Like.
      They look great Yankee, well done. Your count is about average for an end of best date on the bag. Be sure to buy as close to the...
    • pictonguy
      pictonguy replied to the thread Rude Personal Chef Experience.
      That's too bad Larry. I suspect this "celebrity chef" was not very experienced. Personally I would never cater an event without getting...
    • pictonguy
      Watched a movie called "Where the Crawdads Sing" "A woman who raised herself in the marshes of the Deep South becomes a suspect in the...
    • pictonguy
      pictonguy replied to the thread Browned cream.
      Cream and butter are from the same source material while aquafaba which does whip up like egg white, it's not egg. Personally I would...
    • pictonguy
      Tonight the 14th is pan seared arctic char with a brown butter and caper sauce, one of my favs with broccolini and roasted cauli.
    • pictonguy
      pictonguy replied to the thread Browned cream.
      Here's my cheffy science brain take on this. Ok, so for argument purposes lets say butter is around 80% fat with milk solids and water...
    • pictonguy
      pictonguy replied to the thread Browned cream.
      I would think the quality of the cream matters. In Canada heavy cream is basically crap who are controlled by the diary Mafia, lol...
    • pictonguy
      pictonguy reacted to GotGarlic's post in the thread Eggs Benedict with Love Love.
      And here on the East Coast, we have Crab Cake Eggs Benedict 😋
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