What's Cooking?

[rps]

Walleye, in any form, deserves respect. Especially when I'm eating hash made from leftovers.

 

[tho1mas]

You fellers and your big words are making me feel insecure.

Me too.

[BilletHead]

  Me three,

BilletHead

[rps]

Hey guys, we aren't trying to show off. We were using vocabulary specialized to facts or concepts. Like doctors, or dentists, or lawyers. Beurre Blanc is a butter sauce made by whisking cold butter into a wine reduction spiked with shallots and lemon. Really tasty but difficult to make and even more difficult to keep from falling apart until the people eat. Most chefs only serve it when they can make it as each order comes through. Ness' candidate is more like a savory custard of egg yolk and lemon with butter. Rather like an alfredo sauce. BTW, behind the scenes, professional chefs will cheat the beurre blanc problem by adding a bit of cream to the sauce.

In the old days, I always tried to explain the lawyer talk to my clients in regular words. I did the same when I was talking to juries. Both groups seemed to appreciate it.

As a final humble note, tonight's hash was good, but I am ready for a meal not based on leftovers!

 

[MOPanfisher]

But the big words do sound delicious.  

[rps]

I have mentioned two or three web sites in my posts to this thread - Cooks Illustrated, Pioneerwoman, and Seriouseats are examples.

Some of you have indicated obliquely that from time to time, you enjoy a cocktail, responsibly consumed.

About a month ago, I read an article on the seriouseats site on gin and Martinis. I have been experimenting with what I learned.

Based upon what I read and what I have tried based upon that reading, I urge those of you who like a martini to try this recipe:

2 ounces Beefeater, Bombay (not Sapphire ), or Tanguery 10 gin

1 ounce Noilly Pratt vermouth

large cube ice in shaker

shake like the devil for 20 to 30 seconds

pour into a chilled martini glass with two homemade dilly beans

I promise you will remember the experience, but only if you cut yourself off after two.

[rps]

And for dinner tonight, I am re-purposing leftovers again. The last of my roasted chicken from the weekend will go into an onion garlic saute with southwestern spices. That will be layered in a flour tortilla with good cheese. I will plate the burrito next to an avocado, halved, and I will fill the avocado and garnish the burrito with a Bayless style pico de gallo..

[BilletHead]

   The cool day made me want some potato soup. Not the most healthy bowl full of goodness though. Only had a pound of bacon in it plus a cup of heavy cream and butter too. Did some tweaking as it called for tarragon and cilantro. I subbed rosemary  dehydrated from last years garden and this years growing like weeds chives.There was a roux involved and blending half of the pot to thicken it. Thinking I will use some dehydrated chanterells pulverized to a powder for a thickening agent next time. This was very good as I consumed a rather large bowl washed down with a blue moon. It will be hot and ready for Mrs. BilletHead when she arrives home from work :).

BilletHead

[rps]

 

   The cool day made me want some potato soup. Not the most healthy bowl full of goodness though. Only had a pound of bacon in it plus a cup of heavy cream and butter too. Did some tweaking as it called for tarragon and cilantro. I subbed rosemary  dehydrated from last years garden and this years growing like weeds chives.There was a roux involved and blending half of the pot to thicken it. Thinking I will use some dehydrated chanterells pulverized to a powder for a thickening agent next time. This was very good as I consumed a rather large bowl washed down with a blue moon. It will be hot and ready for Mrs. BilletHead when she arrives home from work :).

BilletHead

I really admire the way you use what you have.

 

[ness]

 

You fellers and your big words are making me feel insecure.

Me too.

I googled Greek lemon sauce, that's what came up. I couldn't spell it right now if I had to, much less pronounce it?