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Just a few of the dishes we have cooked.

I was trying to find something new for dinner at work ( having eaten everthing off the menu many, many times over) I went around and grabbed blobs of anything I could find. As it turns out Grilled Halibut and Humus is a good combo.

American Gods by Neil Gaiman was a good read, very intelligent. Also Anthony Bourdain's 'A Cooks Tour' is a staple bedside companion.

Okanagan Springs 1516 Bavarian Lager... then maybe water. Port must be a close third (such a relaxing way to end a day).

O.K. for real, where is this?

I just thought this was funny.

about the desert or Chicago?

Opps!! sorry, I think there is something wrong with my monitor, how about Chicago?

Is it Nimbimmbi in the Great Australian desert?

If it's not a river, is it a wall ? or a raod?

Maybe we get different products in Canada?

It's curry night here. I'm thinking chicken thighs. I'm roasting the bones from the thighs for stock right now. steamed rice with star anise infused into it. ( I always add star anise when I'm steaming rice, adds a fresh scent to it) And wilted spinich with fresh ginger.

Is it in Japan?

I'll have to give the Pepper Jack a try. Being from Vancouver, Doritos are a staple, and I have become somewhat of a potato chip connoisseur. Bold BBQ and Zesty Cheese are household favorites. Did you ever try the Guacamole flavour? I found the green appearence off-putting but tasted fairly...

To Amend GeeBee. A consomme should ( though not nessisarilly) add ground shank meat with the mirepoix and the egg whites. this will make a chrystal clrear consomme.

Saute the little lovelies in butter and fresh chopped or finely grated ginger. It adds a great fresh and mildly spicey flavour.

I don't know if cold sauces are what you are looking for, but I think a sauce should add colour and a complimenting flavour, in that respect, Coulis and Salsas are great. A Coulis can be made from any fruit or vegetable. Just cook completely (boil, steam, braise, roast...etc.) strain through...

To add to Iron Chef's beurre blanc, there is also "Beurre Rouge" which is basically the same except substitue red wine for white.

I got my grinder from Ikea for probably $8.00 Cdn. It's wood , good size, and it has an adjustable grinder thingy ( you can chage the size of grind) fine to coarse actually you can adjust it from fully closed to almost letting full corns fall through, so there is a great range. J

Another great book is "Culinary Artistry" by Andrew Dornenburg and Karen Page. It's not a recipe book, more like a text book (though it does have recipes) that teaches flavour combining, why certain foods match and how to bring a plate together. It is geared towards restaurant cooks and chefs...

Can anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated. J

To fix over flavouring one has to add more of the opposite flavour. if its too sour, add sweet etc., and vice versa. unfortunately this doesn't work for salt. If you have over salted, you are hooped and will probably have to start over. there is no real opposite to salt, you could add more...

Recipe formula There is a formula for adding or subtracting amounts. Take the NEW YEILD divide by OLD YEILD which gives you the FACTOR. Multiply the FACTOR by the old ingredient amount for the new new ingredient amount. For example: converting 40 portions to 25 portions 25(new yeild) /...

Taste it and wait 2 or 3 hours. If you are not in serious pain, it should be fine. O.K. seriously, as long as there is no protein or dairy it should be fine. But if you are not sure, don't risk it, Pitch it. J