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sparky403's Profile

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Wagyu Grade 9 Brisket Advice

Hmm..... my that's a tough problem to haveL-)

I have never made Julia Childs Brisket but have always wanted to

http://www.food.com/recipe/julia-chil...

about 20 hours ago
sparky403 in Home Cooking

Boyfriends birthday/moving in dinner

I live in SF in a very tiny apartment - If I want to entertain, I pick out a great park, do all my prep at home and take either my hibachi or my baby weber kettle to the park with the best view and throw down.

Last year for my brother and his wife the menu was

- Melon and procuitto
- Muscles with hard cider and saffron (I have a portable propane burner for these).
- Coffee rubbed rib eye's with twice baked spuds done the right way:-)

- you could also throw in a lobster tail for good measure!!

Key is the prep - I don't know where you live but you can find nice park and go for it.

If you don't have a grill (shame shame)
you can pick up a weber off craig's list for just a few bucks.

I would opt for a bone in Rib Eye other than fillet however.

I have some other idea's if this doesn't work

Jul 29, 2014
sparky403 in Home Cooking

Recipe using bottle of sweet chili sauce

I had the same questions about Chili Garlic Sauce (paste) and did a search.

http://chowhound.chow.com/topics/782557

http://www.huyfong.com/frames/index.htm

Jul 28, 2014
sparky403 in Home Cooking

When you were starting out in the kitchen what did you make?

Pasta sauce - gravy.

When I first moved to San Francisco my roomates and I were so broke we had pasta at least 4 times a week. We would take turns making the sauce each nigh. Everyone ttrying to out do the other.

Prevous to this (now almost 20 years ago) I was from one of the flyover states - I had seen cloves of garlic but had no Idea how to cook with it we only had garlic powder where I come from(I sh&T you knot).

Somewhere along the way, I learn to really like cooking. As I didn't have room for power tools I bought All Clad cookware and Henkels knives. I took too watching cooking shows on Saturday (pre food channel) and trying things out.

I do pretty well in the kitchen now days.. the All Clad cookware I bought is some of the best money I have ever spent:-)(you will only need to buy it once!)

Jul 26, 2014
sparky403 in Home Cooking

Is Anyone else on Pinterest? Let's follow each other!

I followed a few of your threads:-). It is very handy!

Jul 26, 2014
sparky403 in Home Cooking

Is Anyone else on Pinterest? Let's follow each other!

I just joined pinterest so just getting it organized. Feel to follow.

http://www.pinterest.com/sparky403/

Jul 26, 2014
sparky403 in Home Cooking

Really overripe bananas

If you're wanna try something completely different... this Kimchee is actually really good. Your banana would be just right.

http://www.beyondkimchee.com/bokchoy-...

Jul 25, 2014
sparky403 in Home Cooking

Simple Way to Flavor Brown Rice

Just add it directly to the rice while hot mix and enjoy. Go sparingly with the sesame and the soy.

Jul 24, 2014
sparky403 in Home Cooking

Memorable Quotes about booze

"Your liver is evil and must be punished"
~ SF dive bar

Jul 24, 2014
sparky403 in Food Media & News

Best bang for the (time/energy/cost) buck recipes

I make escabeche based on recipe that had in mexico - Tulum.

I just add Cinnamon stick and allspice berries to the standard recipes (pick one:-)

I love it much more than what I get in most Mexican places.

http://norecipes.com/pickled-jalapeno...

I have made this Kimchee' a few times - pretty easy and surprisingly authentic tasting....(needs longer than a day though).

http://www.beyondkimchee.com/bokchoy-...

Jul 24, 2014
sparky403 in Home Cooking

Simple Way to Flavor Brown Rice

I love sesame oil, soy sauce and a touch of butter. The taste is greater than the sum of the parts belive me.

My go to rice flavoring for the last few decades!

Jul 24, 2014
sparky403 in Home Cooking

mujadara (lentils and rice) recipe

I have made this a few times. The statement - "that which is simple is not easy" comes to mind everytime I make it.

I use Arti's Party's :-) recipe and it's very very good. Getting it just right is the hard part..

http://www.foodnetwork.com/recipes/aa...

Good luck

Jul 23, 2014
sparky403 in Home Cooking

Worst Cooking show Buzzwords

would I be correctly transilating this as a certain female FN star over prouncing EVERYTHING?

If so it goes to the top of list...

Jul 22, 2014
sparky403 in Food Media & News

Worst Cooking show Buzzwords

You won't see that in the new series "mediocre chef"

Here's the trailer

https://www.youtube.com/watch?v=4fcdP...

Jul 22, 2014
sparky403 in Food Media & News
3

Worst Cooking show Buzzwords

Calling absolutely everything as "COMFORT FOOD"

If I were king for a day, I would pass a law (under penalty of death of course) that only: Soup, Stew, Meat Loaf, Mac & Cheese - and Pho could be considered "comfort food".

I am sorry, but scallops with citrus foam, caviar and Micro Cilantro is NOT comfort food!!

Jul 22, 2014
sparky403 in Food Media & News
6

Worst Cooking show Buzzwords

Unctuous

So over used and I am so sick of it

Jul 22, 2014
sparky403 in Food Media & News
3

Fun With Marinated Artichokes

whenever I make a brunch strata I always included these..

I also like very much hot artichoke dip... which I don't make but seems to find its way to parties everywhere:-)

Jul 21, 2014
sparky403 in Home Cooking

A Discussion on Vinegar

I have red wine vinegar, season rice wine vinegar, white vinegar, apple cider vinegar, and balsamic vinegar (which thankfully doesn't seem to be used as much these days).

White vinegar I find is my duct tape in the kitchen - add a small bit to soapy water when you clean your windows and they will be streak free.

Also for quick pickles, hot sauce, etc. etc

Jul 21, 2014
sparky403 in Home Cooking

Anticuchos - how long to Marinate and advise please

I made pervian Anticuchos this weekend at a friends B-day it was successful and I would do again.

I used this recipe: http://www.food.com/recipe/peruvian-a...

Some points:

- Aji Panca, IMO is not completely necessary. The paste tastes like a much tamer version of Chipotle Peppers in adobo. I think a mild Mexican pepper reconsistuted would work just as well.

- I marinated for about 4 hours this seemed adequate. However the marinade, even though I used at least a cup of red wine Vinegar wasn't as vinegary as imagined it would be (so if it went longer I think this would be okay).

- It's a bit of work to butcher the heart and remove all the silver skin (Pericardium?) It is pretty thick, not hard to remove but it doesn't come off in one piece either.

- My Friends (98%- anyway) were anxious to eat it and not a grossed out by the idea of eating organ meat (a couple were). 2 grass fed beef hearts (maybe 3lbs) were gone in 10 minutes or so.

- I also had a couple of friends that had to been to Peru during the last year and said it was a very authentic version

- Use an *Extremely Hot* Grill (LIke NASA HOT)

- getting an even thickness is important. Being that the heart is various thicknesses you have to cut across, through, in half, etc to get even strips - the muscle is much different than more traditional beef cuts and it tolerated this well (I think 3/8 to 1/2 in thickness is just right - I wouldn't go thicker than 1/2 inch).

- It was very good, fun, and good change. I won't do it for every gathering. but aside from the butchering - it was easy (not to mention cheap:-).

Jul 21, 2014
sparky403 in Home Cooking

Anticuchos - how long to Marinate and advise please

I found it actually a couple blocks closer to my house in the mission - (who knew)?

It's not overly spicy or different tasting from mild Mexican (dried reconsistuted) chili's

Thanks for the pointers - I will keep ya posted.

Jul 19, 2014
sparky403 in Home Cooking

Anticuchos - how long to Marinate and advise please

Thanks - no Soy in this recipe so I will go with 2 - 4 hours.

The recipe says that Mexican type dried peppers are a good sub (hydrated and made into a paste) - would you go this route?

My Friends are adventurous eaters so I am not overly concerned. However, I haven't used Aji Panca before so I don't know the heat level.

Jul 18, 2014
sparky403 in Home Cooking

Anticuchos - how long to Marinate and advise please

Hi

I am going to make Anticuchos (Peruvian Beef Heart:-) for a friends party.

I have looked a few recpices - some say marinate overnight others say this is too long due to the vinegar.

Anybody have thoughts on this?

I am using this recipe (unless someone has a better idea?). I am in San Francisco so going to try and locate aji panca,

http://www.food.com/recipe/peruvian-a...

Any advice appreciated.

Thanks Hounds!!

Jul 18, 2014
sparky403 in Home Cooking

Non-refrigerated potluck ideas needed

This isn't the easiest recipe to get right (belive it or not) but it is very good, doesn't need refrigeration etc.

Mujadara-Lebanese Lentils, Rice and Caramelized Onions

http://www.foodnetwork.com/recipes/aa...

Jul 14, 2014
sparky403 in Home Cooking

Korea Republic- Bulgogi

this one is pretty authentic (using my fathers Korean GF as a gauge).

The best I have found

http://www.foodnetwork.com/recipes/ka...

From Bobby Flay - Grill it (member recipe).

Jul 14, 2014
sparky403 in Home Cooking

Must have mexican cookbooks

Wow - a very nice breakdown by region and author.

Do you have a "swiss army" Mexican cookbook suggestion? (if you could have only one Mexican cook book - My small space won't allow for more).

Jul 14, 2014
sparky403 in Home Cooking

In desperate need of ideas on what to cook my Mother-in-law for dinner!

Make nice salad and pick up a pizza from your favorite spot and have it at home....

Jul 13, 2014
sparky403 in Home Cooking

Any changes to your list of staples recently?

fish sauce is my new staple. In very small amounts in makes it into just about everything I make Asian or not.

Jun 11, 2014
sparky403 in Home Cooking

Help with appetizers for dinner party

Proscuitto and melon - Always a winner

http://tonispilsbury.com/prosciutto-w...

Jun 05, 2014
sparky403 in Home Cooking
1

How to serve bigass bottle of vodka?

One of my friends would put a 750 ML bottle in an empty paper milk or OJ container fill with water freeze and cut away the milk carton. It will stay frozen for a few hours.

You can also decorate with leaves - marbles whatever - it looks pretty cool (works well with Jaegermeister too)

Jun 04, 2014
sparky403 in Spirits

Grown-Up Tuna Salad

I will have to try.

I also really like my version of grown up tuna:

- Macerate 3 table spoons very finely diced red onion in 1 tablespoon of seasoned rice wine vinegar
- Fresh or dried dill to taste
- chopped capers (optional)
- lemon juice
-mayo

Let the onion Macerate in the vinegar for 1-2 minutes, mix the rest of the ingrediants as usual -

I made this recipe up and won't eat my tuna any other way (though I am going to try the recipe above).

Jun 02, 2014
sparky403 in Recipes