RobTheGourmet Member

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  • any use of dry aged meats is always nice :) and done in a cast iron like a champion
  • make a minestrone ( seasonal vegetable soup ) vegetable quiche vegetable tart braise some greens like escarole or saute even toss in some chili peppers with hardier ones you can mash them and eat them as such like parsnips and carrots or even cauliflower/broccoli make a bread out of them sweet or savory cut them very thin…
  • grilling is not needed to make good food just need good equipment such as proper pan ( cast iron, tri-ply stainless skillet ) using proper heat and technique nothing a grill can do that cannot simply be done much better on a stove or in an oven. now if your talking barbecue pits using natural charcoal and wood or smokers…
  • Fresh made seeded rye bread with french imported brie, brought to room temp smeared over the bread and then lightly spread some of the jam on. also can mixed into strained yogurt used in glazes for ham, duck, chicken, beef and rabbit etc can use it in compotes, and tart glazes ( I use a apricot preserve on my fruit tart…
    in jam? Comment by RobTheGourmet July 2013
  • this is very tasty! I def agree with that!
  • Steamed in a dutch oven with a little heavy cream and a little butter then mashed topped with sliced pecans or almonds and then baked till the almond/pecan slivers brown a bit to bring out more flavor. 4 tablespoons unsalted butter, thinly sliced 3 tablespoons heavy cream 1 teaspoon sugar 2 pounds sweet potatoes (2 large…
  • The oddest thing I have eaten would be duck testicles saute'd in duck fat with a little butter and the nastiest thing I have ever eaten was possibly US chain restaurant food in general.
  • Hello! and I like your quote :)
  • you must have had American Lamb, as naturally raised lamb is gamey even more so when your used to US commercial meats. American Lamb is raised eating grain similar to US beef mixture of grains/animal by-product and misc other things it leads to a imo semi-bland meat its also larger in physical size then naturally raised.
  • haters gonna hate
  • Learning that might add to depression though, once you realize how broken the imperial American business centered economics are and what they do globally in the name of short term profits.
  • classic cuisine/cooking This is lacking majorly in today's society of highly processed foods and fast food, with US business markets exploiting the planet on this front, further dividing people from food to the point a lot have no idea where food comes from or what makes up food and how it got to the plate.
  • real maple syrup is easily the best way to go! complex smokey flavors and real churned butter over buttermilk pancakes!
  • agree 100%
  • its how real pasta and cheese is made using real ingredients brother :) the shallots are minced and reduced in the wine then the heavy cream is added with flour to form the roux further reduced till its as thick as you like it then you add the cheeses slowly as you stir this forms the sauce the noodles by this point will…
  • Danish Fontina, Gruyere, English Cheddar 4oz or so of each 2 cups of heavy cream 1 cup of white wine ( a good sauvignon blanc, chardonnay or even pinot grigio ) little flour for the roux with some butter shallots 1lb pasta now this is real pasta and cheese... takes the same time to make only has real flavor :o
  • I too would rather eat beverlyhillsc fingernails then that nasty mess ><
  • I vomited a little at the thought..... :|
  • Hello and welcome! :) 1 foot in front of the other sometimes >< I'm sure we have all been there.
  • goats milk, it is much easier to digest in humans as well healthier then US commercial cows milk. depending where you live can be obtained pretty low cost from farms or farmer markets.
  • you will have this :|
  • This mentality is and was the start of the obesity issues world wide with highly processes products such as white bread, processed cheese product used as staple(key) ingredients and soda with refined sugars and HFCS its cheaper replacement due to subsidizing of american corn. America owes all of its foods to other cultures…
  • there is no such thing as overkill! there is normal bland food... and there is food worth eating! :)
  • I see a trend of hate in the world of food with this processed cheese product and processed boxed frozen toasts! and no other mentions of wine reductions! blasphemy! where is the love?
  • try a shallot reduction in white wine such as ( orvito classico or sauvignon blanc ) with shaved gruyere over pumpernickel the shallot is a milder taste and will nearly dissolve into the wine reduction ^ Shallots > Onions
  • try a shallot reduction in white wine such as ( orvito classico or sauvignon blanc ) with shaved gruyere over pumpernickel the shallot is a milder taste and will nearly dissolve into the wine reduction
  • its a processed cheese product using left over milk fat removed from the 1970s-current trend of removing milk fat from whole milk which is 3% milk fat down to the skim milk.. http://en.wikipedia.org/wiki/American_cheese
  • I find it more amusing that its common to use "American Cheese" which is simply a Cheese product and not real cheese :| I would skip the american cheese and eat the tomato on toast over eating cheese product >< +1 to your friend for adding the tomato!
  • Rhubarb can easily be used in savory dishes such as pork, pork loin, turkey, chicken and other meats in sauces with reductions you can achieve the sweetness from fresh pressed apple cider, wines or even alternative sugars or honey. the trick is to cut it in small pieces to keep it from being stringy like celery. Another…
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