Thread Starter
TS
pain au raisins is always my favorite pastry
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Catchall Food Thread
- Thread starter Tony S
- Start date
Thread Starter
TS
Just ask the yellow jackets. They always know.
It is an aquired taste, first you have to like a bit of heat added to the sweet flavor of the fig. Try it first with just one fig and a small drop of the hot honey, some people carmilize the fig first by cutting it in half top to bottom and placing it flat side down on a hot pan for several seconds than add the hot honey as soon as you take it out of the pan. I like it with out the carmilization but that is only me and a lot about food comes down to individual tastes. As I have gotten older I find hot spicy foods don't agree with me as much as they did in my earlier days so I take them in small amounts. But I do like the hot honey on the fresh figs. Give it a try you might like it, just don't add too much hot honey.
Chicken Marsala
Honestly, I think it was the best batch I ever made.
Honestly, I think it was the best batch I ever made.
Tonight, a cool autumn night, I'm going to turn these simple ingredients:
into this: (a silky steamy scrumptiously delicious soul warming gift from the culinary Gods)
Risotto alla Milanese
For some reason the steam rising up didn't translate into the picture, but steam was rising at photo time. This is a dish I reserve for the first cold night of autumn. Eaten outside under the stars next to a fire. A side of sauteed wild maitake mushrooms foraged from our woods accompanied the affair.
into this: (a silky steamy scrumptiously delicious soul warming gift from the culinary Gods)
Risotto alla Milanese
For some reason the steam rising up didn't translate into the picture, but steam was rising at photo time. This is a dish I reserve for the first cold night of autumn. Eaten outside under the stars next to a fire. A side of sauteed wild maitake mushrooms foraged from our woods accompanied the affair.
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- Dec 2, 2015
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People used to blow cigarette smoke on food before clicking the shutter to show the steam.
6,000 watts of lights also helps.
Not that cold yet but might as well start the day off with some oatmeal and maple syrup.
Where is the osso buco???
Haha...yeah, I've certainly made risotto with osso buco. But this recipe really needs no meat accompaniment. With the bone marrow and a generous portion of saffron, it's rich and satisfying.
Thread Starter
TS
I SO agree with this. I like osso buco. I like Scruffy's dish well enough. I LOVE risotto, generally speaking. (Probably excessively, as it's my go-to comfort and use-up-leftovers food.) But osso buco is rich and warm. Risotto alla Milanese is even richer ad warmer in color, flavor, and fat. It's overkill. I DO like osso buco with a leaner, simpler risotto - especially one with a bit of an edge like some bitter greens thrown in at the last minute, or a bit of heat.
Thread Starter
TS
Coincidentally, this is about the stage at which I like my risotto.
Steamed Tilapia Asian Style
When are you coming east again? We can find a place to get a bite to eat, maybe in Hoboken?
Refrozen Lobster Claws from Costco &11.50/lb. After shelling. #butter
They were in the freezer section, not fresh.
Refrozen lobster claws sounds like ski conditions.
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