My Bible, on the Why's and How's of cooking. Subtle things but major tips.


you can't go wrong with this book and it's a must in any kitchen.

5 stars from 400 reviews can't be wrong.


The Cook's Illustrated Cookbook: 2, 000 Recipes from 20 Years of America's Most Trusted Cooking Magazine: Editors at Cook's Illustrated Magazine: 9781933615899: Amazon.com: Books

I saw that at Costco the other day Dave. I have the America's Test Kitchen book and didn't know if it would be just a rehash of that (same people).

I don't know that it's a rehash of their earlier work. I have the new one and it doesn't have all of their current show recipes in it, so I suspecct that have way more than 2,000.

Other cooking shows you can learn a lot from:

Any of the shows done by Jacques Pepin over the years.
Molto Mario, by Mario Battali
Any of the shows by John Besh
Avec Eric, by Eric Ripert
Mexico, One Plate at a Time and anything else by Rick Bayless.

There are a few more, but these are the better ones. The Create channel has some of them.

JR

She told me to put the pie in the oven at 120 degrees













Took some doing but ------------
















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Actually you are at 60 degrees so double the time.

Jeff,

Going to need to put the short ribs on hold. My kitchen just isn't up to snuff for a recipe of that calibre. Will try it this weekend at my parents house.

I don't want to let you down. I have always want to braise short ribs and want to give it the best possible shot I can. Thank you for going through the trouble to write that down.

-Tom

Vat of frijoles. Beans. Creamy beans. Oven cooked with hatch green chili and a ham bone.

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Sent from my iPhone using Tapatalk

Look good, the ham bone is key for flavour.

I remember eating the marrow inside the bone when it was fishout

I love some of the neighborhoods in the outer boroughs of NYC... heard about and visited an area that has a number of restaurants specializing in northeast Thai cuisine, "Isan" a combination of Khmer, Lao, Northeast Thai...

Guess what the restaurant I visited specializes in?

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A little crispy pork belly salad goodness..

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Yummmmyyy

Left over sauce from eggs Benedict breakfast ..

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Last night and tonight...
 

Sushi, two days in a row!!

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Here's some slow smoked, pulled pork, burrito wraps.



slow roast a pork roast, 4 hours at ~325F on a indirect heat BBQ, heavy smoke of hickory and mesquite.

spice rub, chipotle sauce, baste baste baste. get meat up to about 185 internal temp.


so 4 hours BBQ smoke/basting, then 2-3 hours in a crock pot with (V8 juice, some crappy Pace Picante cooking salsa, splash or two of beer and some beef bouillon liquid)

flip roast and baste more in the crock pot.

after 2 hours in the Crock Pot, then remove all meat from bones pulling apart with 2 forks to shred it.

Next a Secret step! (from COOKS encyclopedia) drizzle crock pot Juice over shredded pork in a pan and place into A PAPER GROCERY SACK. roll it shut and let meat rest for 1/2-1 hour.

the sack treatment, allows the meat rest and to re-absorb all the yummy juices, and slowly steam getting meat ubber tender in the paper sack.


Walla, add lots of side chopped veggies along with the pulled pork and it's a Wrap!




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i've been eating 2-3 dozen of these raw and fried for the last 4 nights. probably fry up the last of them tonight. mmmm oysters

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A little mixed grill for dinner tonight - Chicken, Chorizo Sausage, Lamb Sausage, Skirt Steak. Plus grilled broccolette, peppers, some red and yukon potatoes in a cast iron skillet, all on the grill. Add a little Pinot (and then some more), and it's Friday Night!

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Noodle night!
 

Last night was noodle night! Beth had Pad Thai and I had Hong Kong noodles, extra hot. Delicious!
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Jello Cookies ....basically a sugar cookie made with jello

Tastes like Cherry :)


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A buddy from Hawaii brought fresh sea food in his luggage ..

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VERY nice Geary...........looks like Tuna in the first pic but what's the fish in the 2nd pic?

Here's some appropriate dining music for you....I just saw this movie last night and was very moved by it - the aloha spirit was part of the storyline.....mahalo!

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That's a big hunk of swordfish, Baz .. and high grade Ahi (yellowfin)

My grandaughter's expression tells it all .. "Talapia tacos again?" (from our kids' aquaponics)
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have no pictures to show, you'll have to take my word for it... chicken and sausage gumbo is in the pot and simmering, add the okra tomorrow and by fat tuesday, let the good times roll!