RobTheGourmet Member

turkish dates, figs, dried figs, gauva waffers, dried fruit chips, venison jerky and ceviche depending where you live well worth it! :)

I like the recipe but I would cook it much shorter you can get it over acidic with a longer cooking time. I cook mine for 10-15 min at best, though if you do cook it to long and it does get acidic adding a small amount of sugar will make it better. And if you want it to be more authentic serve it with a rigatoni or…

tex-mex at its finest tho the chimichanga is :)

you had me at shallots easily the best ingredient outside of duck fat and white wine O.o I like to use fire roasted peeled poblano's with shallots reduced in wine mixed with raw mexican chorizo stuffed into the poblano and then topped with queso de oaxaca cheese maybe try a little chili pepper preserves ontop with some…

got a rep to maintain and all! :)

this is just plain awful! its flavor is primarily chemically made even its color

mmm rice cakes O.o

https://en.wikipedia.org/wiki/Margarine read the process used to make it vs natural churned butter the flavor in margarine is added as an afterthought spreading generic soy oil does not sound to good... and as to the olive oil versions thats taking a healthy oil and making it bad for you imo... and lacks all the flavor of…

your nutritionist does not sound all that wise... first off what about fresh lemon/lime or sifting it over mint? this is not to mention using other fruit oils which can flavor water

must include sriracha its pretty much win :)

Hello!

nps :) kale is also more nutrient rich then spinach and there is dif kinds of kale my fav being dino kale but braised escarole is pretty close there and can't leave out fall minestrone with swiss chard of course that time of the year is creeping up!

why not kale, swiss chard or even escarole in place of spinach! spinach is so over used! the lentil soup makes me want some now... :|

It should be noted as while true in how salt reacts to the meat, it can also concentrate the flavor and in the case of wet brine add more moisture.

all great tasting too! made fire cracker carrots last year made with heirloom dragon carrots and couple habanero.

it still will be just a herb paste not a chimichurri which was the point I made earlier ;p

first off if you remove the oil you will remove a lot of flavor! the oil is used to spread the flavors to start with flavor compounds in lot of the fresh herbs are fat soluble having said that, its not possible to make chimichurri without oil but it is more then possible to make an herb paste. so get fresh parsley, garlic,…

have you tried bread and butter pickle recipes? kosher pickles and spicey throw in some chili peppers! also koolaid pickles turns them nice colors! http://www.food.com/recipe/cucumber-relish-671

Butter is always the better option and moderation is key a tiny bit can go a very long way using fresh herbs and spices can improve greatly upon this with fat soluble flavor compounds, use this with proper cooking techniques and good cast iron or stainless steel pans and the rewards can be had quickly!

perhaps try some new types of foods? there is an entire world of foods with thousands of dif plants and many dozens of obtainable meats there is no need to have such a small tiny idea of taste in the culinary world! why not try a goat tagine, lamb curry with parsnips or go all out and have some steamed mediterranean baby…

perhaps making it your self and canning using either water method or pressure canning or even freezer canning in small 4 oz jars would be best. I can around 150-200 jars a year sometimes and they will last forever sealed properly and stored right

I agree, This is a fantastic recipe and dish! :)

I use about 1 tbsp in either a 12" skillet or 12" saute pan and would wager less then 1/2 tbsp ends up in the vegetables even less if your doing it right which means that the pan is hot enough, I let mine heat empty for 2-3 min then put the oil in swirl till it begins to give off wisps of smoke then saute or sear it not…

I been taking GNC mega men's and took them when I was younger and much more active. From what I can tell it helps if your diet is less then stellar in not providing enough different kinds of food, also helps them from being depleted. The premium vitamins like GNC or Animal Stack have a lot more of each vitamin and minerals…

digital lego to occupy the mind with digital fantasy exploring is my best guess.

gazpacho, I agree is a must simply fantastic! however I would never sub a jar of salsa :X missing out on the finer things in life to use salsa in place of vine ripe tomato's for shame!

I like to steam them slightly then saute them in stainless/cast iron, then add minced Pancetta and crushed minced garlic and maybe some chili's to add a little heat to mine or some lemon juice to keep it bright also brings out the flavors keeps it from getting heavy.

Eric Clapton, Muddy Waters, Stevie Ray Vaughan, John Lee Hooker and of course Buddy Guy

agree, this is a sad day for all of us...

having eaten many dozens of cuisines and in multiple country's, I have never seen food not touch must have to go through a lot of effort to eat. ><