dijon's Profile
[Iowa/Illinois] Mississippi River area
Galena, Illinois has many nice eateries. Just south of Galena, Chestnut Mtn Resort has a terrific view and setting and food isn't bad, there is another inn nearby, Goldmoor.
Chimmichurri Chicken
My current fav chicken recipe, you can try in the oven but the marinade is not chimmchurri it is more of a lemon, olive oil with a few seasonings. Check out the chow recipes which are a great intro. i use whatever I have that is green for the sauce, i think oregano and mint are important.
http://www.chow.com/recipes/28393-argentine-chimichurri-sauce
http://www.chow.com/recipes/28389-argentine-grilled-chicken
Spaghetti - glycaemic index
I was surprised too, Dr Weil has mentioned this as well, I think the key is that pasta digests/breaks down slowly in the stomach, more slowly than say white bread, spreading out the glycemic load. It is important to follow the al dente guideline and not overcook. I think this is intuitively understood if you recall the "barf" you have seen on the sidewalk
Croutons
have them pretty regular around our place, they don't last long. Good use for older bread, just about any will work, butter/olive oil, garlic, italian herbs, salt and pepper, stir. spread on a cookie sheet an bake at 350 checking and stirring, flipping fairly regularly with a spatula, till browned, they will not brown well below this temp and you not get that great flavor, but they burn failry easily so keep watch
Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?
I know Giordano's features that "stuffed" pizza, think there are several others like Connies, and Nancy's . I like it too, should work fine with the crust recipe mentioned above which is very similar to the Giordanos recipe I have.
Beef Eye Round Roast
I think trying to reheat it will toughen it too, hence my cold suggestion, cold really is good. Otherwise you have the FTC, CI suggestions, not really sure what those are. Talking them out of eye of round might be the best suggestion if you want it hot.
Sandwiches at home - no cold cuts
I've cut out the lunchmeat too, trying to cut back on meat/dairy consumption, but losing wt as well. My main lunch these days is a tortilla wrap with hummus and any leftover veggies or main dish my wife can find, roll up, fix with a toothpick. I also like hummus and taboleh wraps, fresh sprout s are great and we grow our own. the wraps do hold the filling in better than bread. Also, our local boutique food shop has fresh ground honey roasted peanut butter which makes a phenomenal sandwhich. Got my basic hummus recipe here, but alwas zip it up with our favorite add ins. http://www.chow.com/recipes/10543-eggplant-and-hummus-pita-crisps
Beef Eye Round Roast
season with salt, pepper, soy sauce, olive oil, sear it, roast it leaving some pink in the middle. refrigerate , slice thin cold, serve cold to room temp, with prepared horesradish, onions, mayo on good sourdough, better than just about anything with your clothes on.
bialetti aeternum white NS
anybody familiar with this, from their website:
"The eco friendly Aeternum cookware line is free of PFOA, free of PTFE and free of Cadmium.
The interior features a new "nano-ceramic" coating which is a water-based coating made of titanium and suspended silicate micro-particles..."
There was a 10" deep skillet at the local grocer aisle. Metal thickness seemed a little skimpy compared to premium aluminum and 3 ply brands.
Comments?
hard anodized pan coated with teflon
Haven't tried the infused and you guys may be more skillful or lucky than i am. Teflon allows me very modest use of fats, which I can't seem to duplicate in cast iron, plus the gentle curves of the omelette pans skillets in aluminum seem scarce in cast iron. the reactivity of cast iron and steel limit thier utility for me, as iluvcookies points out.
hard anodized pan coated with teflon
You can get anodized without teflon. I would say it is less sticky than stainless steel but not as good as teflon, more along the lines of a well seasoned cast iron or carbon steel. I have several pieces of calphalon anodized and like it. heat distribution is superb and warping is not a problem. Their literature suggests the meat releases at the proper moment, but deft use of a skinny spatula seems to work for me. Browning, at least therorically, should be better than teflon, and pan suaces that need the browned bits to deglaze are a strength for anodized which devlope the browned bits, release pretty well, and wont react with wine and other acids. I think the surface is longer lasting than teflon but won't last forever. My anodized wok is developing pits. I like teflon for many things as well. Think about what you will be cooking and choose the correct tool.
Sexy Manly Desserts to Impress!
er, men don't need too much as far as suggestion goes but in the desert dept i really appreciate strawberry shortcake and cherry pie, apple pie is great too.
Boneless Pork Loin - Not sure how to cook...
put on your favorite spice rub and roast at 350 till desired doneness, 140 or better, i usually approach 160, the old way, didn't take much more than an hour on convection, not necessary to hit 160 any more if you like it less well done, trichina isn't a problem anymore. Its fairly tender, you slice across the grain, no one should have any trouble, gather the pan juices and defat for au jus. BTW "All Natural" means next to nothing other than it came from a hog and IMHO the kids ought to try it, it has a mild flavor and much less processed than the chicken nuggets.
Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?
This sounds about right, have to recheck my Giordanos recipe, its a heavy sweet dough with a lot of oil, and the gluten is not developed by kneading. It does resist getting soggy. I don't make ths often, after you load on a pound of Italian sausage and a pound of mozzarella, you have a heart attack on a plate. Yes it tastes good.
Chinese take out
brown sauce and tso sauce recipe please or at least ingredients used
Brownberry original
Love that Catherine Clark original recipe Natural Wheat bread, about the same price here, its oneof the few mass produced breads I am willing to buy, Its not that much more than the grocery store bakery section wheat breads which generally suck.
Former Taco Bell Employees, Please Help!!!
I avoid fast food franchises to the extent possible. I don't ever recall TB being tasty. I do believe Eric Schlosser in Fast Food Nation reported that TB had gone to precooked meat. Everything is preprocessed to the extent possible and shipped in, not only for safety, but to assembly line the process to the max so the high turnover, undertrained, low wage workers cant screw up the food. You may be missing the freshly prepared meat filling of the past.
What makes a good pizza, to YOU?
i've come to the conclusion that oven temp is critical, the closer to blast furnace the better, 600 to 800 degrees f is pretty ideal. a decent crust and decent toppings are certainly important. A load of mozzarella barely melted is disgusting. The cheese needs to brown and don't over do the cheese. Wasn't it Bill Cosby who said he wished he had bothered to chew his pizza while wolfing it down as a reflection on his heart disease later in life. I used to say pizza was never bad, but no longer.
Need new skillet!
I carmelize with NS quite often. I agree it is easier to brown without the NS, but you are also then subject to sticking, severe sticking with SS. If you are going to make a pan sauce, fine, the brown bits will help. My epiphany was browning sliced mushrooms with just the tiniest bit of oil in a 12" NS, works terrific and doubt it is otherwise possible. NS in the oven is fine, the limit is no broiling.
Need new skillet!
A Calphalon anodized skillet would meet your requests and outperform the Revereware by a country mile. I like my Allclad ss but I do have a personal bias against stainless skillets as they are too "sticky" for many skillet uses. And I am coming back around to NS now that I have some high output burners, they brown foods quite well, the lifetime is just a little more limited.
Please comment on my ongoing toaster dilemma...
Agree the Breville smart oven is a terrific countertop appliance, very versatile, but if you are looking only for a toaster, it is rather slow. For toasting I give it no higher than a B-.
matching alcohol with spicy foods?
I like wine but hot and spicy food generally call for a decent dark beer. I keep a case around as a foil for spicy chinese, mexican etc. Usually there is a local all purpose dark beer around, bock is available this time of year, Negra Modelo, "Blackend Voodoo" is a great natural match with spicy cajun etc etc.
Easy pizza at home?
Pocketless pita or Naan bread (Indian/ Pakistani) make a good inexpensive crust for a smaller pizza, even easily cooked in a convection/ toaster oven, my son does this all the time. We think the Contadina pizza sauce in a can is the best. Shredded cheese and pepperoni are easy to come by.
Breville Toaster Oven
well it has been a fabulous toaster convection oven, great for keeping food warm and finishing cooking of chicken etc while you prepare the sauce, so much nicer than turning on the oven, great for garlic bread, which is almost a food group to some family members. Nice for toasting a sandwhich whole. As a toaster it is so so, fairly slow to toast, the smaller one should work a little better for that. I was worried about losing the counter space, but using the top of the toaster oven to hold hot lids, the wok dome etc has kept the counter space loss to a minimum.
Breville Toaster Oven
I have the bigger one, I do use the top of the oven as a place to put lids and pans temporarily, generally something that wouldnt' be harmed by heat. I don't think it gets hotter than any other toaster oven. Apparently the small one is not convection, be aware of that, if you were looking for that.
Chicken Stock "Etiquette" Question
The staph, coli, salmonella from the fecal soup the chickens go through in most commercial butchering operations is by far more concerning, hence the need to thouroughly cook raw chicken, but you are correct, you cant allow the cooked chicken to culture bacteria exotoxins either.
Looking for sushi maki filling ideas
We use carrots, celery, scallions, daikon as additional crunch and flavor components, havent tried sweet potato and omelet yet. where do you get the botarda?
Chicken Stock "Etiquette" Question
Restaurant regulations not withstanding, there are absolutley no health concerns with what you would be doing, the bacteria are destroyed within a few minutes of simmering. Only the aesthetic concerns remain, you may wish to be discreet and not impose on anyones squeamishness. And I disagree about the bones not contributing any flavor, in fac,t the bone marrow is vital to a decent stock.
