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Best Whole Bean Coffee available in supermarkets?

Agreed, great flavour in a dark roast. I enjoy all offerings with the exception of the 454 Horsepower which was too acidic for me day after day (the flavour was still great though)

I want me some Smelt!

quite small ~ 3-4" each, and I THINK (I 'll have to check when I get home) that they are already de-boned. They aren't fresh, they are prepared (no head/no tails/gutted) and flash frozen, not optimal but they were on sale so...

When breading do you use an egg mixture as well or simply flour and fry?

Apr 01, 2011
KillerGriller in Home Cooking

What are you eating RIGHT NOW?

Just made my sandwhich:
Toasted Light Rye
Guacamole & hot sauce on one piece
Spicy humus on the other
Cucumber
Spinach
Smoked Gouda
Mild Chorizo
Sliced Chicken Breast
Heat slightly to melt the cheese.

Heaven.

Apr 01, 2011
KillerGriller in General Topics

I want me some Smelt!

I was thinking of frying bacon in a pan, set aside the bacon, then add the fish, shallots, garlic, salt, pepper, Paprika, (maybe Tabasco too) etc., once cooked remove the fish, wrap them in the reserved bacon and serve.

I'd like to expand the flavour spectrum a bit. What counterpoints garlic/onions/bacon well? Eggs? :D

Apr 01, 2011
KillerGriller in Home Cooking

I want me some Smelt!

I have this wonderful bag of head/tail removed smelt sitting in my freezer that I'd love to use. So far in my recipe search all I've come across are rather bland looking breaded/fried, brined/smoked offerings (not that I'm against smoking meat, I'd rather try something new) so I thought I'd ask here for any suggestions.

So, how do you think I should approach these? Is Frying the easiest way to get great flavours/flavour combinations from these little fish?

Thanks

Apr 01, 2011
KillerGriller in Home Cooking

Cookbooks: Hows & Whys not Recipes

Thanks for the feedback all. I do experiment and cook by nose quite a bit, it's just nice to know a few golden rules to keep from wasting/ruining expensive food.

Cheers

Mar 02, 2011
KillerGriller in Home Cooking

Cookbooks: Hows & Whys not Recipes

Hey everyone, I'm looking for a cookbook that isn't simply recipes, but instead explains the "How's & Whys" of fine cooking. Every book I've looked at seems to be all recipes or mostly recipes with small sections of "How to properly cut the fat off a _______ and what it does to the dish by removing it"

Essentially I'm looking for something more textbook style than cookbook. Any tried and true suggestions?

Cheers

Mar 02, 2011
KillerGriller in Home Cooking