Psst... We're working on the next generation of Chowhound! View >

bassaroo's Profile

Title Last Reply

Making fond for sauce with ground beef

Thanks. Do you think it would help if I used 93/7 or even 95/5?

Apr 02, 2012
bassaroo in Home Cooking

Making fond for sauce with ground beef

Hello all,

I am wondering if anyone has suggestions for getting a decent fond for pan sauce preparation without actually cooking the main meat in a pan. I have gotten pretty good at making a brandy+beef stock+shallots+fond+butter pan sauce for my steaks and I'm very happy with it. The only problem is that I need a decent fond and I prefer to grill my steaks (for which the sauce is made).

Can i use leftover raw ground beef to get a decent fond in my pan, and would it taste much different than using steak (or steak scraps)?

Thanks for any help you can give.

Here's a link to the recipe I've been using for a long time

Apr 02, 2012
bassaroo in Home Cooking

Stop Bashing Paula Deen

They should rename her show "How I Got Diabetes, And You Can Too!". Seriously though, how can you defend her on this?

Anthony Bourdain is a jaded asshole, and he's the first one to tell you that! That's why his No Reservations so much fun to watch. He knows he's preachy about food and he admits it.

Jan 18, 2012
bassaroo in Features

The Original Mai Tai

This was far and away the best Mai Tai I've ever had! It renewed my interest in making drinks at home. Watch the video if you can; he gives you more tips like slapping the mint first to release its oils.

Dec 08, 2011
bassaroo in Recipes

What was the one knife or knifes you regret buying?

The knife I regret the most was the Kuhn Rikon colorware paring knife. I was drawn in by the cool colors, but it just never felt comfortable in my hand and within a year it broke in half.

Dec 05, 2011
bassaroo in Cookware

Epic Christmas Feast: Lost Recipes of the Grand Hotels

Are there more series of "Lost Recipes from the Grand Hotels"? This is an awesome feature!

Dec 03, 2011
bassaroo in Features