beigedog's Profile
What's For Dinner? Part XXVIII
Leftover eggplant parm. So much better the next day. . .
Then a roasted carrot salad with fresh dill, parsley, and lemon. Great earthy flavor but not too heavy.
Homemade Corn Tortillas
I've made corn tortillas at home now a few times with the usual Masa flour / water mix. I have a press which works pretty well.
They always turn out ok, but just ok. For tacos, etc., they don't have that elasticity / flexibility that you get with good store-bought corn tortillas, and so they don't hold up very well when you use them for tacos. Also I can't ever get them as thin as the store bought ones - eventually the press just destroys the tortilla or the dough gets too thin and I can't peel it from the plastic wrap.
Usually I agree that the homemade stuff beats the store bought stuff every time, but in this case I am not so sure.
And I might be willing to accept that homemade / traditional corn tortillas are just different and that is what makes them so great, except I have been to good mexican restaurants who make their own tortillas and they are more like the store-bought ones than the ones I make at home, and so that leads me to believe that I am missing something.
Anyone have any tips on how to get thinner, better homemade corn tortillas?
Why can't I make Risotto?
I give up.
Here is basically what I do:
Cook onion in olive oil, add arbiorio rice and cook until it turns translucent, deglaze with white wine, when wine evaporates, add hot stock a little at a time, waiting until it almost evaporates before adding more, until the rice is done. Once rice is done, add your other flavoring ingredients such as cheese, veg, etc.
EVERYTIME I end up with a gross mess of sticky, clumpy rice that doesn't taste good at all. I took a class recently where the instructor said the trick was not to let the stock cook all the way out before adding more. I watched him carefully and otherwise he didn't seem to do anything different than I usually do, and yet his risotto was nice and cramy, with a sauce instead of something that looks like cold oatmeal.
Can anyone fill me in on the subtle nuainces that I am missing here?
Anyone tried the Indian-Spiced Short Ribs...
From the new food and wine magazine? (April 2010)
http://www.foodandwine.com/recipes/indian-spiced-short-ribs
Looks interesting but before I embark I thought I'd see whether anyone else has tried them.
Thanks!
Venison in Denver?
Where can I find good-quality venison in Denver? And I'm talking for cooking, not at a restaurant.
Thx
1991 Dom Pérignon
I received a bottle of 1991 Dom Pérignon still in the box several years ago and I have no idea how to store it. I don't have a wine cellar or wine cooler / refrigerator, and I am afraid that once I am ready to drink it, it will be bad due to my own ignorance in terms of storage.
Can anyone give me any suggestions on how to store it? Right now it is just in my cupboard, out of the light, heat, etc.
Thanks
Best restaurants in Denver?
I like Root Down, too. www.rootdowndenver.com
Also good is Mizuna - www.mizunadenver.com
But you can't miss with Rioja.
Broccoli Rabe Pesto?
I didn't see your post in time and so I found and used this one:
http://www.foodandwine.com/recipes/linguine-with-broccoli-rabe-walnut-pesto
Not the best. I ended up adding the juice of a meyer lemon to try and balance the seasoning. That made it better but not by much. It just needed something to freshen it up - the bitterness was a bit too much.
Vegas & Craftsteak ...... how much will it cost me??
We did a tasting menu - I don't remember the details but it wasn't too outrageous. It came paired with wines for each course, although the tasting menu left out most of the really good cuts of meat. The fennel salad was unbelieveable.
Broccoli Rabe Pesto?
Anyone have a good recipie that they've tried? Never made it before so I'd like a recommendation.
Thanks.
Stove Top Short Rib Braise
Search for J Food's recipie on this site - based on John Besh's recipie. Absolutely the best short ribs I've ever had.
Momofuku / David Chang Ginger Scallion Sauce
I don't know. Perhaps I didn't mince it finely enough, but I minced it very small - not sure how I would have cut it smaller. I wonder if a microplane would have been better. . .
Id be interested to hear from others who have made this.
Momofuku / David Chang Ginger Scallion Sauce
I was thinking of buying the Momofuku cookbook, and I saw the ginger scallion recipie on the Amazon site, so I thought I'd try it. I followed the recipie for the sauce exactly - then adding 6 tablespoons of sauce for every 6 oz of noodles (I used soba not ramen noodles), and I found the flavor to be VERY overwhelming - way, way too much ginger... I don't typically cook Asian food so perhaps it is something I am doing wrong. Has anyone else had a similar experience?
