I am going to a wine tasting/fundraising event and would like to make a simple appetizer. my idea is to make polenta let it cool on a sheet pan brush with a little olive oil, broil it, top with fresh pesto and parmesan and cut it into squares. Good Idea?? Can I serve this cold or should it be hot?
The new site is great - thanks Jacob. Just listened to the knife skills podcast and you had mentioned an eBook. Where does one find it? I could not locate it on the Stella website.
Chuck
I live in a very multi-ethnic area and have the good fortune to have access to the food/ingredients of many cultures. The ethnic restaurants in our area tend to be "either/or" as we often say: either too fancy and expensive, or dives with inexpensive great food. In either category there are always the dirty joints that we simply won't eat at, but given a choice we end up at the "dives" with the "natives".
Traditionally the first weekend to fire up that grill, at least for those of us that experience a winter.
What is everyone cooking?
I put a pork shoulder (Boston Butt) in the smoker at Midnite. It should be done around 2PM (14 hrs @ 210F)
At 9:00AM I'll toss in a rack of spareribs so they will be done at the same time.
I'll post pictures tomorrow! (Later today, actually.)
I was having lunch with my wife the other day and ordered a very basic yet delicious wedge salad. I hadn't had one in quite some time and I really enjoyed it. The crispiness of the iceberg, rich tang of the bleu cheese dressing, salt and smoke from the bacon and a nice little sour kick from the pickled red onions. The wedge salad is basically flavor composition 101.
I hope this isn't too pedantic but I've been noticing for a while that adding "off" to a cooking verb has become quite common by TV cooking show hosts. Since I have not been in a professional kitchen for more years than some of these kids have been alive, I might not be recalling the lingo correctly. But I recall being taught to roast the meat, fry the potatos,and sautee the onions, not roast off the meat, fry off the potatos,and sautee off the onions.
Did I miss something or has this term "off" added to verbs always been a part of cooking vocabulary and sentence construction?
http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-...
THE other pink meat?
In the past I've loaded the FCS podcasts onto my Blackberry and then listen to them when time permits. Often this is when sitting on airplanes, etc. The SCS podcasts are R4A format rather than the MP3 format used in the past. Blackberry, to my dismay, does not support this new format.
Questions: does anyone know of a reliable and trustworthy R4A-MP3 converter or BB-compatible player for the new format podcasts?
Since I'm way behind on posting quizzes, I'm just going to post links to the new quizzes here as they become available. I just finished the Blanching Quiz which tests the information we covered in SCS 4| Blanching. This episode does have some updated information in it, so be careful. You can take the quiz three times.