p

Puffin3's Profile

Title Last Reply

Looking for Recipe for Portobellos and Pasta

If you're referring my dish I agree for sure. A few drops of lemon juice on the finished dish would be very helpful.
I like to add lemon juice as a garnish instead of mixing it in the sauce.

about 9 hours ago
Puffin3 in Home Cooking
1

Coming to a Wendy's Near You

The union controlled so-called 'education system' has been cranking out (streaming) functionally illiterate kids for a couple of decades. The kids all wear Velcro straps on their shoes b/c they literally aren't capable of tying a simple shoelace. And now these same LIB (cough) teachers want to go to Wendy's and see their 'handiwork' getting paid $15 for flipping burgers.

Coming to a Wendy's Near You

You're not factoring in the FACT that the 'middle class' is disappearing faster than a popcorn fart in the wind. Back in the 70's-80's the middle class was still hanging in there. Not now.
It's great you can live a lifestyle apparently immune to the exploding costs of basic living.
I'm 'old' too and I can buy anything I want. But my hardworking kids are blessed to have earned great educations which allows them to keep the exploding cost of living wolves from the door.
Millions of others can not.
These are the people at issue here.
Frankly I find the use of the words "almost everyone" offensive to those 'everyones" who can not afford a camera with "actual GPS".

about 9 hours ago
Puffin3 in Food Media & News

Looking for Recipe for Portobellos and Pasta

Make a 'sauce veloute' with 'fronds blanc de volaille'. These don't HAVE to be made the classic way. Sub BTB and such to approach the basic flavor profile. Add some mushroom cooking liquor.
Whole milk and then just enough double cream to slightly thicken as the sauce cooks. You want the consistency of a very light cream. Too thick and it's ruined as a pasta sauce. Strain the sauce then add very thin sliced raw brown mushrooms. Portobellos being simply brown button mushrooms which were missed by the commercial mushroom pickers and allowed to become fully developed. The name Portobellos literally invented by the mushroom growers to give the close to being unsalable mushrooms a 'sexy' name AKA being able to charge 'extra' for these 'special' mushrooms. Another con-job on the consumer. LOL
Assuming the plate and the sauce and the barely al dente pasta is very hot the thin sliced mushrooms will just cook through before being gulped down.
The recipe is actually very simple.
Add a tiny splash of Pernod to the sauce if you want to take the dish from pretty good to 'out there' delicious.

about 10 hours ago
Puffin3 in Home Cooking

Coming to a Wendy's Near You

"Daddy. What's a Wendy's mean?"
Why doesn't the Government just print some more money and give it to people. Then everyone can eat at as many FF businesses as they want to?
Then the businesses can pay the burger flipper thirty bucks an hour. Then the burger flipper can afford to buy a new pair of Nikes and a new car!

about 11 hours ago
Puffin3 in Food Media & News

The missing elusive complex backnote

So do I. I use it whenever I'm using tomatoes in a dish too.

about 11 hours ago
Puffin3 in Home Cooking

Coming to a Wendy's Near You

You raise an interesting point about how the need for human labor is inextricably declining.
How are the millions and millions (billions) of humans going to find work that pays for their basic needs? If there's no work there's no work.
There is a fundamental flaw in the classic model we all have come to depend on.
Exploding consumer prices for everything. Combined with a collapsing demand for human labor worldwide. Remember that exploding consumer prices are partially caused by the cost of human labor. The thousands of 'someones' who are paid for their labor are a large part of why the pound of butter just went up 20%.
As in so many many instances 'throwing money' at the problem never works.
How can doubling the cost of labor to offset skyrocketing consumer prices solve anything?
Why not double the amount of money being paid out to people not working? That should solve the problem.
There's a certain 'the king has no clothes' form of denial going on.
I'm not against anyone earning a 'living wage'. Who would be?
I just think something is broken or never worked in the first place and throwing more money at it is naive in the long run.
IMO there are no solutions to actually 'fix' the problem.
Bottom line. Mankind is about to enter a period of worldwide financial/social homeostasis and few are going to be happy about what side of the membrane they end up on."Daddy. What does 'Take-out' mean? Did you ever have a car? What does a 'credit card' mean?"
Visit rural China today and observe the average person's lifestyle. That movie is coming to the 'West'. Minus the pollution because there are no factories left.

about 11 hours ago
Puffin3 in Food Media & News

Coming to a Wendy's Near You

Let's see. I'm going to buy a FF franchise. I can budget for fifteen full time staff and pay them $15 an hour plus benefits. Or I can invest in a couple of robots who will work 24/7 and never not bother to show up. Ummmmmmmm. What to do?
The burger flippers demanding $15 an hour better start looking over their shoulders.
http://www.scmp.com/tech/innovation/a...

about 14 hours ago
Puffin3 in Food Media & News

The missing elusive complex backnote

Have any of you pernod users made any dishes other than seafood?

1 day ago
Puffin3 in Home Cooking

The missing elusive complex backnote

If you will bother to read my OP you will see where I mentioned "fresh seafood".
I live a mile from the Pacific ocean. Commercial fished for over twenty years. I know a thing or two about cooking fresh seafood having caught and cooked virtually everything that lives in the Pacific ocean in my part of the world.
I never remotely suggested Pernod would "fix" the ills of SFA.
Having lived in S. France and eaten 'fresh seafood' in many restaurants and homes I can assure anyone the herbs/butter/seasoning used are the best in the world.
I only offered that using a splash of Pernod adds a certain taste common in many S. French fresh seafood recipes served in the restaurants and homes there.

1 day ago
Puffin3 in Home Cooking

Best local, veg food on an island.

Dinner at Providence Farm is very good. The students are straight up solid hard working and dedicated to making a career in the culinary field.
Highly recommended.

The missing elusive complex backnote

I'm happy for you.

May 24, 2015
Puffin3 in Home Cooking

The missing elusive complex backnote

Many who have eaten seafood dishes in S. French restaurants will say there's a certain backnote flavor that isn't found in NA resturants at all or rarely.
Is it the type of seafood? Is it the water? Is it the butter?
The flavor is indeed elusive.
I learned the secret ingredient that gives seafood that certain something while living in France eons ago.
I use the ingredient whenever I cook seafood.
I have kept the secret ingredient secret. Family and friends all know I use a secret ingredient to make unbelievable excellent fresh seafood dishes.
Now for the first time I will share the secret here on CH.
The ingredient is a dash of Pernod in the sauce. Whatever sauce. Just a T.
Many cooks use some form of fennel. That's close but it's not the deep complex backnote aftertaste that a little Pernod contributes.

May 24, 2015
Puffin3 in Home Cooking

Italy’s Treasured Olive Oil, at the Source

And growers who will not plant new trees. Who will not remove the old infected trees. Who will not cooperate with other growers. And a corrupt government at every level who will not establish a system to help modernise the industry.

May 24, 2015
Puffin3 in Food Media & News

What to do with a ton of peach jam?

My own peach peach sweet and sour sauce.
Any fruit jam will do though. You can easily 'multiply' this basic recipe. Which is what I do. I make enough jars to give some away to family/friends:
1 C ketchup
1 C vinegar. When I'm using jam I stay with the basic white table vinegar b/c using rice or apple cider vinegar complicates the flavor of the jam too much.
1 C of your homemade jam. You might need to adjust the amount a little depending on the sweetness of the jam and how sweet or sour you like the sauce.
4 t of cornstarch dissolved in 8 t cold water.
Combine all the ingredients and bring to a boil.
Turn down the heat to maintain a hard simmer until sauce is thickening then add the cornstarch/water. Stir. Remove from heat and jar when the sauce is cooled enough to safely handle.

May 23, 2015
Puffin3 in Home Cooking

Pan Fried Steak

Why not go into a steakhouse and tell them your opinion?
Just say "It matters little how you cook it".
Then see what the reaction is.

May 22, 2015
Puffin3 in General Topics

Pan Fried Steak

I use a cast iron pan.
HB's non-stick is likely a very expensive one that can withstand extreme high heat. Either type works.
Once you've used his method......which makes perfect scientific sense, you'll be a convert.

May 22, 2015
Puffin3 in General Topics

Main dish suggestions?

How about 'tonkatsu' but use chicken instead of pork?

May 22, 2015
Puffin3 in Home Cooking

Pan Fried Steak

I'm referring to the actual frying technique. I use HB's method of turning often.
I don't bother putting the steak in the fridge for a couple of days. The steak I buy from the butcher is already properly aged and ready to fry.
My favorite cut is the New York strip.

May 22, 2015
Puffin3 in General Topics

Masterchef returns with new judge

"IT'S RAAAAAAAWER!!!!!!!!!!!!!!!!!!!!!"
I'm 'so over' GR.

May 22, 2015
Puffin3 in Food Media & News

Pan Fried Steak

This is how I pan fry steaks.
IMO the Gold Standard.https://www.youtube.com/watch?v=nhOV8...

May 22, 2015
Puffin3 in General Topics
1

Masterchef returns with new judge

Just watched the episode.
Effing stupefyingly dumb.
I have officially decided NEVER to watch this MC US/Can crap again.
What a pathetic joke.I'll watch 'Lassie Come Home' next time.

May 21, 2015
Puffin3 in Food Media & News

Masterchef returns with new judge

Waiting for Alton Brown to come running into the kitchen with a effing roll of duct tape and a fist full of Monopoly money.
Now THAT'S entertainment American style right?

May 21, 2015
Puffin3 in Food Media & News

school wide cookout...dessert help

Fresh fruit.
It even comes in it's own edible wrappers.

May 21, 2015
Puffin3 in Home Cooking

Alton Brown....

ditto

May 21, 2015
Puffin3 in Food Media & News

Madagascar Does Tony

Oh boy. You think you've seen a lot. But you've not seen the stupefying sadness that is Madagascar. Tony looked like he was going to weep through the entire episode.
He probably did.
It was so bad Tony seemed embarrassed to even mention people and food in the same sentence.
The movie director Tony brought along was scouting scenes for his next movie. The title should be 'Welcome To Hell'.
IMO the episode ought to be required viewing in every 'privileged' home in the world.
I am going to watch the episode again. But not soon.

May 21, 2015
Puffin3 in Food Media & News

7 Myths (and Truths) About Olive Oil

How about this one: You can go into grocery stores in BC and buy cucumbers with 'Grown In BC' labels on them. Somehow as if by magic the cucumbers are actually grown in Washington state.
But a 'trade deal' allows a percentage of cucumbers to be grown in Washington state and labeled Grown In BC.
Same thing with thousands of food items all over the world.

May 19, 2015
Puffin3 in General Topics

Super thin frozen fish fillets

Thin fish fillets that are slow simmered don't overcook and dry out. Fillets cooked this way don't need to be flipped.

May 19, 2015
Puffin3 in Home Cooking

Garlic Flowers/Spears?

They are scapes. We par-steam the soft part and discard the 'woody' part.
Then into hot clarified butter. Can't get enough of them. They are pricey around these parts though.

May 19, 2015
Puffin3 in Home Cooking
1

Long Pig pricey but tasty

Careful where you make reservations in Nigeria. http://www.dailymail.co.uk/news/artic...

May 18, 2015
Puffin3 in Food Media & News