Posts by Bart Janssen
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Ok and here is the foodpairing website itself and they have an app! And if you wanted to take part in the foodpairing challenge on TRGWT here is the latest, all about raisins.
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And from that link a blog that gets food bloggers to try unusual combinations from the software described above. Some of the results sound interesting like banana and parsley bread some sound more ... well ... challenging Mocha tofu mouse with roasted garlic?
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Damn wrong link here's the right one http://www.the-scientist.com/?articles.view/articleNo/32928/title/Chocolate-and-Cheese/
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In today's TheScientistDaily is the following article about food pairings. It really is a must read for this thread
http://www.the-scientist.com//?articles.view/articleNo/35106/title/Beer-Tastes-Intoxicating/ -
Microplane graters make grating anything so much easier. We have a coarse one and a fine one. And I have a couple that I use for woodwork.
The only problem is that they grate knuckles as well as they grate anything else - ouchy.
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I amke awesome schnitzel. Part of the secret is good meat. Part of the secret is beating it with your fist to tenderise the meat, you can use a hammer if you like but somehow using your fist is a good stress relief after a hard day (oh and a layer of clingfilm over the meat as you beat it stop you spraying meat juices all over the place). Part of the secret is cooking the crumbed meat in vast quantities of good NZ butter!
But the hack is to grate parmesan into the breadcrumbs before each piece is coated (usual flour then egg then crumb process). Some folks add things like parsley or other herbs to the crumbs but I can't go past parmesan. And while I will use Panko crumbs for fish I find plain supermarket crumbs are just fine for schnitzel.
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Hard News: Kitchen Hacks, in reply to Hebe,
I want, (need?) a copper mixing bowl.
We bought a small copper pot, it is very pretty and makes me happy when I see it in the pot drawer
It probably has another function, perhaps even for cooking things, but for now it serves an important purpose.
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Hard News: Kitchen Hacks, in reply to Stephen Judd,
Can’t help but think that something like this might be a cheap and cheerful alternative to an expensive enamel dutch oven.
That IS a dutch oven!
The enamel ones and anything referred to as ... shudder ... French ... are NOT Dutch ovens.
The name comes from the US where the cast iron lidded pot that could be swung over a fire or hearth and then set beside the fire to maintain it's heat was used for every cooking need by ... DUTCH immigrants. The Americans saw this cool and very effective cooking device used by the Dutch and called it a Dutch oven.
Of course such a heavy pot was in common use throughout Europe, possibly even by the ... spit ... French!
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Hard News: Kitchen Hacks, in reply to Carol Stewart,
I am coveting a heavy copper roasting pan, but at a cool $619 on Amazon, it’s not going to be acquired any time soon.
Ditto
And a damascus folded steel cooks knife
drool
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Hard News: Kitchen Hacks, in reply to Gareth,
good digital thermometer
+1