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tifosi77 wrote:That's the thing..... roast chicken and hamburgers are staples for me. Those two dishes were the basic ones that were supposed to set the ship right. The problems I've been having are related to attention to detail, or lack thereof. Things like letting a pan get too hot before adding ingredients, or over-reducing liquids that have already been seasoned (resulting in over-seasoned flavor). Simple stuff, that compound over the course of a dish to end up in a bad place.
What got me into cooking was northern Italian fare. Maybe I'll try a weeknight pasta.
tifosi77 wrote:Gaucho wrote:This may offend the Spanish, like a lot of things apparently do, but I'm not impressed at all with their cheese.
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I'm not Spanish, but I'm offended on their behalf.
As I type this I have in my kitchen a Manchego, a Valdeon and a whole queso Murcia al vino.
Shyster wrote:It’s good inspiration to be a good cook, as if I make something that sucks I have to eat it for days.
tifosi77 wrote:That's the thing..... roast chicken and hamburgers are staples for me. Those two dishes were the basic ones that were supposed to set the ship right. The problems I've been having are related to attention to detail, or lack thereof. Things like letting a pan get too hot before adding ingredients, or over-reducing liquids that have already been seasoned (resulting in over-seasoned flavor). Simple stuff, that compound over the course of a dish to end up in a bad place.
What got me into cooking was northern Italian fare. Maybe I'll try a weeknight pasta.
tifosi77 wrote: I know a couple Japanese street food dishes, and I can cook the hell out of a pack of Top Ramen, but actually doing a deep dive into a traditional dish from Japan or maybe Vietnam might be one way out of the valley.
tifosi77 wrote:Possibly the coolest new cooking website I've found:
Chef Steps, by Chris Young and a team of awesome modernist cooks. Young was the research chef at The Fat Duck working for Heston Blumenthal when they were named the Best Restaurant in the World two years in a row. He went on to be the research director of the Modernist Cuisine project with Nathan Myhrvold, and authored most that book's food science content. (And I think all of the contributors to the site are MC vets)
I've been bemoaning the lack of multimedia content for modernist cooking for some time, and it looks like this site might finally be addressing some of that.
BadHands71 wrote:tifosi77 wrote:Possibly the coolest new cooking website I've found:
Chef Steps, by Chris Young and a team of awesome modernist cooks. Young was the research chef at The Fat Duck working for Heston Blumenthal when they were named the Best Restaurant in the World two years in a row. He went on to be the research director of the Modernist Cuisine project with Nathan Myhrvold, and authored most that book's food science content. (And I think all of the contributors to the site are MC vets)
I've been bemoaning the lack of multimedia content for modernist cooking for some time, and it looks like this site might finally be addressing some of that.
NIIIIIIICE!!!!!!![]()
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I think that will be a great resource to go hand in hand with my Modernist Cuisine at home book. Awesome link tif, thanks for posting.
mac5155 wrote:any good tilapia recipes?
shmenguin wrote:Nothing makes me sadder than when I undercook or overcook scallops. Last night was very tragic.
shmenguin wrote:Nothing makes me sadder than when I undercook or overcook scallops. Last night was very tragic.
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