pegasis0066's Profile

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Frozen Maine lobster tails in shell - how to prepare?

I would steam and then put on a little paprika and put under broiler for just a bit.

Apr 07, 2014
pegasis0066 in Home Cooking

Oven baked salmon help

Get a oven probe thermometer and be done with it. 125 to 135 degress for rare to med salmon - try to do that without a thermometer!

Mar 24, 2014
pegasis0066 in Home Cooking
1

How to use black salt flakes?

Eggs- scrambled, poached, fried, deviled

Salads

Mar 06, 2014
pegasis0066 in General Topics

Olive oil dispenser for easy cooking

Simpler, and cheaper, is better....

http://www.amazon.com/Squeeze-Condime...

Mar 03, 2014
pegasis0066 in Cookware

Cleaning your countertop: what do you use and why?

70% rubbing alcohol

Spells great

Mar 01, 2014
pegasis0066 in General Topics

Ground Beef recipes anyone?

Hamburger Soup - making it next week so can't recommend but it does look good....

http://thepioneerwoman.com/cooking/20...

Feb 27, 2014
pegasis0066 in Home Cooking

I need the anti-mustard

Alton Brown is great with the science of cooking, but not so much on recipes.

With that said, I do like a few of his recipes, but it is generally hit and miss.

Feb 27, 2014
pegasis0066 in Home Cooking
2

Doness of duck breast?

If you don't want to screw it up, get a thermometer. Otherwise you will have to go on experience, and it appears you don't have much. No disrespect intended, but a thermometer has saved me countless times from over cooking.

Feb 27, 2014
pegasis0066 in Home Cooking
2

Splitting milk in tomatoes in bolognese

I have made that recipe many times - it's good. I have never had a problem with the milk.

I have made Hazan's recipe too, and it was good, but really not any better.

I think the last version I made was using Alton's Brown's recipe, which I think was the best, IMO.

But, to really tell, I would have to taste them side-by-side.

Feb 26, 2014
pegasis0066 in Home Cooking

How do you cook your meatballs?

I tried the 3-4 eggs per lb of meat - FAIL. The meatballs had no texture and fell apart in your mount - in a bad way!

Feb 25, 2014
pegasis0066 in Home Cooking

Using cake flour instead of all purpose flour

I just made dumplings with cake flour - recipe called for it. The explanation was that cake flour has less protein than AP flour, and that your dumplings will be more tender using cake flour.

Feb 25, 2014
pegasis0066 in Home Cooking

Heavenly Burger: Homemade Style

You mean heavenly meatloaf.

Feb 25, 2014
pegasis0066 in Home Cooking
1

Things to do with endive

I was going to start a new thread but saw this so adding on.

I found this website for a variety of ways to prepare - http://endive.com/recipes

I had only used them as boats in the past, but simply roast some last weekend and it was phenomenal. Tonight, I am trying this website's recipe for Grilled Endive with Pistachios, Dried Cherries and Feta Cheese.

Anyone have a good recipe for endive that is not a boat appetizer?

Feb 20, 2014
pegasis0066 in Home Cooking

Best Braised Short Ribs Recipe?

While I am not a fan, Pioneer Woman's website has a few recipes that I have tried and liked. The one with tomato sauce I have made a few times and probably like the best.

Feb 12, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

I just made risotto so was thinking not again so soon, plus I don't want to have to spend 30 minutes tending to it.

So, I am making a goat cheese au gratin and glazed baby carrots.

Feb 12, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

Thanks for all the thoughts. I just knew a red wine based sauce was off base. I am now torn between a Marsala compound butter and white wine/cream sauce. I do like the thought of morels. I was considering topping with a small piece of seared foie gras.

I was planning on cooking the veal using my hillbilly sous vide set-up (big insulated cooler) and then finish by searing in cast iron.

Feb 12, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

Marsala compound butter.

Feb 11, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

I hadn't decided how to serve - with that fig confit it would be on the side.

I like the idea of a marsala compound butter. I was already thinking about a roasted garlic compound butter but also maybe a sauce. How would you make that?

Feb 11, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

I found a recipe for fig confit, that has rosemary, cranberry juice, white wine, and garlic in addition to figs.

I definitely wouldn't have thought of that pairing but can't envision what it would taste like with the veal.

Feb 11, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

Yeah, I wanted to treat this cut more as a steak.

Feb 11, 2014
pegasis0066 in Home Cooking

Good Sauce for Veal

I am making veal T-bones for Valentine's Day dinner. I was thinking about making a merlot wine sauce but think maybe that might overpower the meat.

Any suggestions? A google search didn't yield much.

Feb 11, 2014
pegasis0066 in Home Cooking

Basic Italian Meatballs

I used this recipe a couple of weeks ago. I didn't fry or bake them, but just put in the sauce for a few hours. The texture/consistency was perfect - best I have ever made. The taste, however, was almost non existent.

I think I will use the recipe again, but fry them as well a tweak the ingredients to gain some flavor.

Feb 11, 2014
pegasis0066 in Recipes

Best knife sharpener??

I saw this on Field and Steam's website - Work Sharp Knife and Tool Sharpener

http://www.worksharptools.com/knife/s...

Feb 11, 2014
pegasis0066 in Cookware

What are you making for Valentines Dinner?

Well great men think/eat alike :)

Feb 08, 2014
pegasis0066 in Home Cooking
1

What are you making for Valentines Dinner?

Veal T-bones with pan sauce, goat cheese au gratin potatoes, and roasted baby carrots.

Feb 08, 2014
pegasis0066 in Home Cooking
1

Valentines Dinner - first rack of lamb?

On the blender hollandaise, it's been hit or miss with me. Sometimes the consistency is just right but other times it's a bit runny. I have learned that leaving it sit 30 min or more helps reduce the runniness, and that leaving it sit won't hurt anything, in terms of it going bad or it not being warm enough.

There is nothing worse (ok there are lots of things worse but not in the sauce department) than runny hollandaise or bearnaise.

Feb 07, 2014
pegasis0066 in Home Cooking

Smoked salmon

Smoked salmon chowder

Pasta with smoked salmon

Salad with smoked salmon

Just plain

In scrambled eggs

While not lox, bagels and smoked salmon

Maybe as a stuffing to another fish (never tried this but why not)

Feb 07, 2014
pegasis0066 in Home Cooking

stuffed clam recipe

I'm not, and maybe that's good because every stuffed clam I have ever had was disappointing. Based on these experiences, I would say someone that likes stuffed clams doesn't like clams very much.

Feb 07, 2014
pegasis0066 in Home Cooking

Valentines Dinner - first rack of lamb?

I liked garlic mash potatoes, but consider Michael Symon's brown butter mash potatoes - http://www.foodandwine.com/recipes/br...

I have made mash potatoes about every way they can be made, and my wife and I think these are the best. Don't worry about the crème fraîche, sour cream is just as good in this recipe (have tried both ways).

Can't go wrong with asparagus with a simple hollandaise sauce, but if you can find the baby tips I think they are the most tender. With mature asparagus, I have read (and tried once) to peel them - I wasn't sure this made a big difference.

With the lamb (and the expensive of it), I agree I would pay close attention to that meat thermometer - it would be terrible to overcook. And remember, the internal temp may rise 5 to even 10 degrees after removing it. We like our meat rare, but even if desiring med rare, I might take it out at 125... certainly if you are roasting at a high temp.

Feb 07, 2014
pegasis0066 in Home Cooking

stuffed clam recipe

Clams casino recipes don't have breading in them. Maybe they are not "stuffed", but who wants breading and clams together.

Feb 07, 2014
pegasis0066 in Home Cooking