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Ethbay's Profile

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Pasta with Caramelized Tomatoes and Sausage

And I do believe I am wrong, as I just read the notes. Hmmm...

Sep 28, 2010
Ethbay in Recipes

Pasta with Caramelized Tomatoes and Sausage

I do believe the writer of this recipe is implying that you cook your own Italian sausage fully before adding it to the recipe.

Sep 28, 2010
Ethbay in Recipes

Shrimp Stock instead of Fish Stock?

Hi, Y'all,

I'm making Redfish Courtbouillon tonight and I was thinking of using shrimp stock instead of fish stock.

Any reasons why this would be a baaaaaad idea?

Thanks!

Nov 20, 2009
Ethbay in Home Cooking

How Do You Say "Pho"?

I went to my favorite pho restaurant and asked the owner how to say it. He said, "fahg" (like "fog").

Nov 20, 2009
Ethbay in Features

Need Help with Sugar Cure!

Thanks, Zeldog. I really just need to invest in Morton's. Thanks so much for the link to the recipe! I'm assuming the nitra/ites help give it that pinkish color?

Nov 18, 2009
Ethbay in Home Cooking

Dick and Jenny's

There's a great bar around the corner called 45 Tchoup. If you tell the host at Dick & Jenny's that you'll be there, they will come get you if they can (otherwise, they'll give you a pretty good estimate for wait times). Great food!

Nov 13, 2009
Ethbay in New Orleans

Need Help with Sugar Cure!

Hi, Y'all,
I've been a fan for a few years and finally found something I need help with! I am making a corned beef brisket and need help with a possible substitute for sugar cure. Typically, I would use the cure with a couple other ingredients and cure the meat for about 5 days, but I can't find any Morton's Sugar Cure. Time is of the essence, so let's assume I cannot obtain Morton's Sugar Cure. Is there anything I can use instead? I'm already using Penzey's.

Thanks in advance!

Nov 13, 2009
Ethbay in Home Cooking