RobTheGourmet Member

I would add cast iron dutch oven and a 16 - 24 quart stock pot and remove the garlic press as its not needed just a gimmick outside of that minor change, this is all that is needed period if you cant cook something with this equipment you do not belong in a kitchen imo! ;p

I like to just slice them up and eat it, very good stuff! :) never tried it in strained yogurt tho, sounds like your quick pickling it with the vinegar and dill sounds pretty good.

mixing strained yogurt in sounds like a great idea, I will have to try that in place of buttermilk. ty :)

not true at all takes the same amount of time this idea is propaganda thrown out by big agri business its expensive more so because its true cost rather then hidden costs due to subsidization of corn and milk products by massive multi-nationals. just find products without Soy, Corn in them these 2 items are in nearly every…

I would use spices fresh as possible one of my favorites and I use often many dif blends tiny bit of nutmeg, fresh ground cinnamon, ground ginger and a allspice ( go easy on allspice and or use clove ) another way to go might be fresh grated ginger ( I love ginger! ) half a can of pumpkin or you can make it from scratch…

I like it mixed with fresh un-strained apple juice or pineapple :) I am not much of a juicer since I don't own a juicer :X but I have added it in a blender with carrot, un-strained apple tasted good I never had aloe vera juice

The difference is broken since many chefs I know, call them one or the other further complicated by TV and media popularization by non cooks as TV cooks, but imo as a classic chef stock is using the marrow, while a broth is not the broth tends to be lighter and have a lighter mouth feel. Meant to say your wording is…

bone broth? makes no sense adding the bones will make it a stock and what is regular stock? the bone marrow is the key difference in texture and will make it a stock while the broth tends to leave these out always go with homemade if its the base for something you will never get better I use split bones and a bit of ground…

I do a dry or wet brine for 1-2 days I always spatchcock poultry ( removing the backbone and cracking the breastbone to flatten ), loosen the skin and poke holes in the skin helps with texture ( gives places for the fat to render out gives a crisper texture ), depending on the cuisine I'm going for sometimes I use a…

about 5 minutes per side to sear in a cast iron or stainless then 20-35 minutes @ 350 in the oven will finish half a chicken if its on the smaller side I would go with 20 minutes in the oven at most. it then needs to rest either covered or partially covered for about 10 minutes then carve it up btw if you have a meat therm…

using crushed nuts is a good idea but I would add toasting them before crusting them onto the fish and still using a slow cook method over low heat.

slow cooking the fish over low heat will give you much better results also why not use dif types of citrus glaze like grapefruit, lime, lemon, pomelo Maybe do a white wine reduction with shallot and garlic, or toss in some fresh Greek oregano or a dif direction with Thai basil give it that anise flavor or do a lemon…

To list a proper Classic "Curry" dish this has to start the list: Chicken Tikka Masala 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1 1/2 cups whole-milk yogurt (not Greek) 1 tablespoon…

They do not make curry in India, the term comes from English settlements, there take on classic Indian cuisine. In India they would never consider using a curry spice which is English and then later traded to Thailand and many islands during spice trades in India they use various blends such as Garam Masala always made…

*gasp* turkey in place of lamb! SHAME! O.o Australian Lamb > Turkey

fresh caught fish if at all possible, if insisting on bringing the meat why not go with lamb kabab's spice things up a bit!

Try using homemade fresh whipped cream there is no comparison, and a dash of ground nutmeg to the whipped cream will take it over the top.

Try using Shallots and if your feeling good about this, sweat the shallot in olive oil and then reduce with white wine! Shallots and Wine make everything better! ** also a little bread with some milk to form a paste forms a panade will keep it more moist and loosen up the leaner meats

If you have not had those then you don't know, and certainly do not know what you are missing!! :)

this is well shameful.. oreo's pfft...

I use a treadmill "mostly due to knee injury in my past much easier on the knee then sidewalk" and dumbbells in my apartment and my wife uses work out videos pretty successfully in small amount of space :)

where is the ceviche, lamb tartare, oysters and goat platters? all which are very tasty and uncooked! :)

coconut curry with shrimp always good idea!! have you tried this with Thai Basil? its a must try adds an anise flavor and some flare with its green and purple tinges :)

proper cheese is always better then US commercial cheeses period and as to this specific cheese most def even more so if you have a good source for better milk then was most likely used to make the commercial garbage.

have you tried other types of cheese such as goats milk cheeses like fresh goats milk cheese, pecorino, feta or Chavroux to name a couple, they are often an alternative for people who are lactose intolerant

US commercial cheeses are so bad as to not be worth considering :X homemade mozzarella always good have you tried using other types of milk? such as a more traditional buffalo or maybe goats milk?

www.Epicurious.com - contributor www.food52.com www.saveur.com

making experiences, gotta do it big ;p <3

Slow cooked fresh caught salmon with a citrus glaze, and a salad on the side - escarole, radicchio and endive salad tossed with imported Danish blue cheese and toasted crushed black walnuts and fresh sliced strawberries tossed with a fresh made balsamic vinaigrette. and perhaps few glasses of 2011 St. Martin Chablis

oysters, caviar, duck liver pate, bottles of 2009 chateau du pape, baklava handmade drizzled with wildflower honey, stuffed grape leaves with lamb, chunks of real proper sheep's milk feta, goat, lamb, octopus and duck or anything using duck fat :X any of those things is a weakness :|