Jump to content

Which Cooking Are You?


luvdunhill

Recommended Posts

My recipe was improvised - I used the basic method from here: http://dishbydish.net/2013/01/14/beef-liver-pate/

 

Then I added some curry, cumin, and dijon mustard in increasing amounts until it tasted like something I'd want on a cracker.

 

I've got no experience with pate, but I've got a lot of liver in the freezer, so I'll probably make it a few more times unless this one turns out to be regrettable.

Link to comment
Share on other sites

I have a duck liver in my freezer...

 

Try soaking it in milk overnight.  Beef liver may take longer, as I presume it is larger.

 

Jacob, when I miss one of my connecting flights through CVG with a 30 minute layover this week, you will make me a banh mi, right?

 

I'll try that; thanks.

A beef liver is probably bigger than a couple of whole ducks.  Thankfully, our butcher cut them into 1/2" slices for us.

Link to comment
Share on other sites

  • 2 weeks later...

Made real chili for a preschool parent's mixer we're having at the house tomorrow. Also made caramelized carrot soup (a la Modernist Cuisine at Home) for a nice fall starter.

 

Seriously, caramelized carrot soup is just about the most awesome thing ever.

 

Just looked up that book and it looks very good.  This and a good pressure cooker sounds like a nice Christmas gift.  

 

I'll have to start looking into pressure cookers then... any recommendations?  I assume stove top is better than an electric one.  My stove isn't super great at cooking really really low but I hope to get a new stove at some point.  

Link to comment
Share on other sites

That one looks very nice!

 

I was looking at this one which is about the same price.  Have you heard of it?  Maybe it is used more for canning though.  

 

What is a good size (cooking usually for 2 people)?

 

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_8?ie=UTF8&qid=1382312316&sr=8-8&keywords=pressure+cooker

Link to comment
Share on other sites

  • 3 weeks later...

Grill away!  ~24 hours of water loss uncovered in the fridge just leads to a better crust!

 

I braised some rod cod for dinner tonight, over a sauteed onion, two heads of baby bock choy, and 3 thai chilis, with a bit of rosemary and thyme, and about half a cup of Vya dry vermouth.  Absolutely delicious!

 

ud81.jpg

Edited by cetoole
  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.