MaxCaviar's Profile
Restaurant:Impossible w/ Robert Irvine
Anyone see the episode with Rascal's BBQ and Crab House ? Wow, the second I got a look at the folks running that dump I knew R.I. was wasting his time. They screwed the place up all over again as soon as he left. I guess rodent dropping and junk heaps sell well in any event. Those people just didn't deserve his time IMO.
http://www.youtube.com/watch?v=M_kmvu0Npms
Juice Ice Cubes for Blender Cocktails??
interesting stuff. i like the idea of a clear drink and colored cubes. will have to try that out at the next cocktail hour.
Recipe for a Crowd Plz
No, I guess I was unclear. I meant a mixed drink. Never really liked Sangria. Aren't there simple recipes that are based on conventional quantities of booze. Like a recipe where you just pour in a 750 ML or 1.5 L bottle of something, a few other ingredients and some ice and voila, drinky time.
Recipe for a Crowd Plz
Thanks for the ideas. Turns out that there was an open bar for that party so I didn't need to bring it with me. Anyway, I still want to get a cooler recipe that is solid. This "Watermelon Batida" sounds very interesting - - I've never heard of it before and the whole fam loves watermelon juice.
Juice Ice Cubes for Blender Cocktails??
Anyone ever tried to make ice cubes out of juice, then use the cubes to make blender drinks?
Recipe for a Crowd Plz
FWIW, what i mean by "easy" is few ingredients and large quantities (like dump a 750ml of vodka in, et cet.) - - thx
Recipe for a Crowd Plz
I have one of those push button coolers for which I've never really dialed in on a reliable drink recipe. Does anyone know of an easy recipe that has been well-received? Hoping to slap something together tomorrow for a pool/bbq party. Thnx.
Yucca ALWAYS comes out dry - - what am i doing wrong?
i knew of the frozen yucca but have yet to locate it. i guess i need to contact goya and figure out the local purveyors of it. i am in southern cal so i suspect it can't be too far away. but maybe i was unclear, mushy (like french fries) is not really my problem. it's more pastey and dry like you need to chug a beer after each mouthful. the ones i had those many years ago had pretty much the identical texture qualities as a good french fry, which to me is pretty much mushy on the interior.
Yucca ALWAYS comes out dry - - what am i doing wrong?
Since having some seriously awesome yucca frita w/salsa in Arlington, VA so many years ago I have attempted a good number of times to immitate it with no luck at all. Always pastey and dry on the inside and the outside gets too tough. I have straight fried them and also boiled & fried - - same result either way. Any ideas folks? Am I just not buying the right yucca? Have purchased it from 4-5 different sources over the years. Going nuts.
egg cracking
I often hear various chefs on TV advise me to crack eggs on a blunt surface (e.g., a table top) so that you don't push shell fragments inside the egg. I used that advice on a few occasions with awful results - - a shell that won't open unless you pry/pull it open and shell fragments all over. I prefer to crack eggs on the rim of a drinking glass, the narrower the better. They open like an oval pacman if you know what i mean. No issues with shell fragments in the mix. Further, i just dump the cracked egg into the glass until needed. Any opinions? Feel like I'm missing something.
Chafing Dish Ideas Please !
this one is kinda smallish, it is built to use only 1 sterno, but i suppose you can use two when necessary.
as it turns out, the wife (persian) wants to put Khoresht Ghaimeh in it if you know what that is. i am thinking that should be a good match to the vessel. it's a stew of split peas in a tomato sauce with dried lemons (i believe). it has VERY small pieces of chicken and is basically a stew you serve over rice. it is probably the best of the Iranian stews by my measure (not a fan of Ghormeh Sabzi or Khoresh Fesenjoon, sorry Iranians) . hope it works. thanks to all for your considered opinions.
Chafing Dish Ideas Please !
thanks everyone. good info here. i had thought about cheese fondue but i don't claim to be adept at making it to begin with.
what about soup? i thought maybe a fish/seafood chowder or potato cheddar soup? those i can handle making without screwing up.
Chafing Dish Ideas Please !
got one of these for Christmas and wondering what I could put into it. it's a mere 3 quarts so kinda lost on what i could put in there for a smallish party we are having this wknd. any input appreciated.
best mexican in the OC?
I'll give that a try (the bacon wrapped shrimp dish). But are you talking about the one in Orange? I go to the one in Ladera Ranch. And yes, authentic is second to good.
WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!
I love corned beef and alwasy had the same problem you described for years. Until it dawned on me this past month that the objectives in cooking it are nearly identical to that of pork shoulder (aka boston butt, pulled pork, picnic shoulder, et cet). So I just used my pulled pork oven settings and times and it came out perfect. I think I've made it 4 or 5 times since this last St. Patty's Day festivities. So here's what I do. Put the corned beef in a heavy dutch oven, pour in your beer and add whatever spices/seasoning you plan on using and put on a tight fitting lid (i happen to use a 7 qt. Lodge Cast Iron Dutch Oven). Throw it in an oven at 215F (don't even bother waiting for the oven to preheat and don't bother to brown the meat first) and cook it for 11 1/2 to 12 hours.
I do it overnight and wake up to perfection every single time.
Monkey Dust, a.k.a. Everglades Seasoning
I have a few of the Chachere's spice blends, but have to say they all seem to contain too much salt for my likes. I like the cartoony labels though.
Monkey Dust, a.k.a. Everglades Seasoning
I was shocked to see how little comment there is on Chowhound re Everglades Seasoning. I finally bought some from their website and made sirloin kabob with it last night. This stuff is AWESOME. The flavor is half of the equation as it contains something called Pepain (from some particular Papaya) which tenderizes meat. It was SPECTACULAR kabob and the meat was nothing special really. I gave the cubed meat about 1 hr with some of the "monkey dust" and it was soooooo good. Everyone commented on it. Two of whom were Iranian and very picky about their kabob. South Floridians (which I am not) need to stop with the secrecy and spread the word. This stuff is truly amazing.
What spice/marinade can't you get enough of?
Ponzu, Crystal Hot Sauce, Sambal. Gonna look for that Mojo Criollo.
Whole Canned San Marzanos - Need Ideas Plz
The local supermarket had these on sale so I stocked up. I have made plenty of sauce with them in the past, but was hoping you people had some more exciting ideas for using these. Anything appreciated.
Buying Chicken in OC
wow, Gem Meats, haven't been there in a long time and had forgotten. used to live across the street in those apts. i should give them a try again, they were usually pretty reliable. but i haven't been there in at least 12 yrs.
Buying Chicken in OC
Aah, Marukai, I'm very fond of it (and Mitsuwa). I will give them a try. Thanks.
BEST OF 2008 SOUTH ORANGE COUNTY VOTING BEGINS
ladera ranch here, and yes i'd like an OC board
that is all
[transmission terminated]
Buying Chicken in OC
I swore I'd never buy chicken from my local Pavillions but gave in for convenience again yesterday. It was so awful. No flavor and the texture is alllllll wrong. Where can I buy chicken in OC and get some damn flavor for my money? I know about El Toro Gourmet Meats but that's just too expensive to go to all the time. I was thinking more along the lines of ethnic markets. I do occasionally go to persian markets for meat with good results, but I wanted to know if there were any other choices.
songs referencing food: your playlist
wow, a cibo matto fan. luv them. i am told it means "food crazy" in italian despite their japanese roots. check out smokey & miho if you like latin jazz.
Mushrooms A La Russe recipes anyone?
"This dish is closely associated with Carnegie Hall, as it is a favorite of concert-goers who want something tasty and nourishing before they dash next door. If Isaac Stern is playing he may come in early to enjoy it en famille. "
maybe that helps...
anyhow, i'm not looking for some supposedly authentic version, just one that tastes great
Mushrooms A La Russe recipes anyone?
I used to have a recipe for this that came on the back of a bag of egg noodles and it was positively superb. Of course I lost that a long time ago and have never found anything comparable. Does anyone have a recipe that they like for this? Here is the last rendition of the recipe I tried. It's pretty good but not as good as the lost recipe...
Mushrooms A La Russe
4 quarts Water i.e., enough to boil mushrooms in
2 tablespoon Salt
2 pounds Mushrooms Whole
6 tablespoons Butter Unsalted
1/2 cup Onion Minced
1/3 cup Flour
3/4 cup Milk
1 cup Sour Cream
1/2 teaspoon Salt or to taste
1/2 teaspoon Black Pepper or to taste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Coriander ground
1/2 cup Parsley chopped
1/2 cup Parmesan grated
Instructions
1. Combine water and salt in a large kettle and bring to a boil
2. Meanwhile, trim mushrooms and wash.
3. Drain mushrooms and put them into the boiling water. Cook over medium heat for no more than 2 minutes after water has resumed boiling.
4. Drain mushrooms in a colander. Place drained mushrooms stem side down on a platter lined with 3 thicknesses of paper towels to drain further. Pat dry with more paper towels to insure that they are as dry as possible.
5. Allow mushrooms to cool and then slice thin. Reserve.
6. Heat butter in a large deep frying pan. Add onion and cook over medium heat, stirring constantly, for 3 to 5 minutes or until soft. Add mushrooms and cook, stirring constantly, for 3 to 4 minutes. Sprinkle with the flour, toss well and cook for 2 more minutes.
7. Combine milk and sour cream in a small saucepan, and heat, stirring; do not boil. Add to the mushrooms and mix thoroughly. Remove from heat and stir in salt, pepper, Worcestershire sauce, coriander and parsley.
8. Put mixture in either 6 individual baking dishes or a 10-12 cup baking dish.
9. Sprinkle with Parmesan cheese.
10. Cook in a preheated moderate oven (350 degrees) for 20 minutes or until golden brown and bubbly.
Roma d' Italia
the one in Ladera Ranch? i am not a big fan, it's just okay. it seemed that the food they served at the tustin location was better.
My Shoulder Won't Fall Apart
It seems that the recipes posted here work regardless of the weight of the roast, correct?
