The trick is to not clean the pan before you start caramelizing the shallots. You want the shallots to pick up as much of the scallop and miso flavor as they can. You could also deglaze the pan with a bit of sake after you cook the shallots. If you have sake
Deglaze = to remove the "fond" a.k.a. brown bits of caramelization where much flavor is hidden
Guest_John Wayne_*
Deglaze = to remove the "fond" a.k.a. brown bits of caramelization where much flavor is hidden
You are attempting to teach someone who spent 13 years cooking in a very upscale restaurant and was head chef for 6 of them. I do know what deglaze means. I simply am massive insomniac that has had 3 hours and 45 min of sleep for the past week.
Anyway back on topic. Homemade lobster ravioli.
You are attempting to teach someone who spent 13 years cooking in a very upscale restaurant and was head chef for 6 of them. I do know what deglaze means. I simply am massive insomniac that has had 3 hours and 45 min of sleep for the past week.
Anyway back on topic. Homemade lobster ravioli.
Believe me, I am NOT trying to teach anyone anything. I am very aware that you are knowledgeable ... it is merely there if anyone wants to use it.
To get back OT; Airline-chicken breast, seared & braised in port wine, garlic and shitake mushrooms. Sauteed spinach and Quinoa/green apple salad on the side.
Pancake! Pancake with ricotta, crisp apples & Alpine Mountain honey.
Guest_Corvus I_*
Pancakes! It's Shrove Tuesday and pancakes are the manna of my people.
What do you call that pancake? Someone told me the name once but I forgot.
What do you call that pancake? Someone told me the name once but I forgot.
I am pretty sure I am going out for Sushi...
and Sake
![=]](https://lvlt.forum.bioware.com/public/style_emoticons/default/sideways.png)
I'm not feeling to well so likely a banana and strawberry based smoothie with a ton of hemp seeds and flax.
Chicken breast with pan sauce. And I dunno, some broccoli? Sorta depends on what's in the fridge. I'm snowed in, because we got, like, an inch of snow.
Chicken breast with pan sauce. And I dunno, some broccoli? Sorta depends on what's in the fridge. I'm snowed in, because we got, like, an inch of snow.
Boston/NYC area?
Pffft! North Carolina. Which is why an inch has shut me down. We can't handle that business here.
Although, I did live in Mass. for 8 years, so you'd think I'd appreciate my return to such mild winters a little bit more.
Well since I'm working late and won't feel like cooking much tonight... Chicken Caesar Salad Wraps!
Guest_John Wayne_*
Scotch, a cigar and ice cream. The best cure for a bad day.
aye dam me n da homies went 2 oliv garden it wus hella gud my boi jerry h almos drop a wole basket of bredstik i almos drop kick him tbh
Scotch, a cigar and ice cream. The best cure for a bad day.
Just made my son & I linguine with lamb/beef meatballs, baby kale salad & crusty whole grain bread with olive oil & balsalmic vinegar...
(and a washington state red blend for daddy 
)
Quite delicious indeed
Leftovers? Bring them here.
I'm having Turon for dinner. (Banana Spring Rolls w/ Sugar)
It shouldn't really be a main meal, but it's delicious and I'm making enough of them for a proper meal later so yay me and yay Diabetes, here we come!
Today's dinner was easy. Grilled hot dogs
Seared ribeye steak with homemade BBQ sauce, garlic butter asparagus with some blended scotch whiskey to wash it all down with.
Guest_TrillClinton_*
Fast Jimmy.
He is dead.
Liver with some fava beans and a nice chianti
Retour en haut