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Archive - October 2005

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Esther | Oct 30 2005
 retr
Brock, I think this a simplified version of Jason's, Pasta with sausage and mushroom. But you have inspired me enough to further modify this version. Well, I would begin with substituting red pepper seasoning with a green chili sauce. While mushrooms go..
Esther | Oct 30 2005
 dwdff
Thanks Bush brothers, for giving this simple yet creative way to bake beans. I have come across a couple of recipes with beans and bacon pairing, but this recipe is good as it is open to modifications. While butter beans give a wonderful aroma after...
Esther | Oct 30 2005
 wrer
Thanks Kuri, for perfectly pairing seafood with the vegetables. This sweet and sour broth might be a very good substitute for white wine, as the ingredients in the broth make it worth the pairing. While soy sauce had to be there in a Japanese broth,...
Esther | Oct 30 2005
seafood stew
Hey, Robert I don't think it was necessary to swap tomato juices with white wine in a seafood stew. If it is a seafood stew you could have added vegetable stock or the codfish stock in place of white wine. I think it is not enough to saute onions and...
Esther | Oct 29 2005
 beef stew
Thanks Perrero, it is a great soup from the leftovers. But I feel you could have seared the shredded beef in some red wine for great flavor. Moreover, after adding red pepper as the seasoning I don't see any point adding black pepper as overdoing...
Esther | Oct 28 2005
 gghcb
Thanks Pinoy cook for teaching us to cook healthy. I still remember your post on baked fish. Sauteing onions, garlic and cabbage, fish sauce and coriander will enhance the flavor of the dish. Nevertheless, dressing the shrimps in a fish sauce or...
Esther | Oct 28 2005
roasted lobster
A fresh lobster is always better than a stale one. A fresh lobster may be a rare sight, but one can make efforts to order it for a party or celebration. Fresh lobster tastes best when roasted with a white wine, parsley, olive oil dressing with a...
Esther | Oct 28 2005
 wewrwer
Thanks Anouscas, for informing the foodies about the convenience of Pan Roasting. The meat loaves and stuffed turkey take a great deal of time in the oven. Deep pan roasting is a good idea of browning the crust of the food in a pan before roasting it in..
Esther | Oct 28 2005
 creole
Chef Shane could have been a bit perfect with the white sauce in his Shrimp Creole, he could have added milk along with plain tomato sauce while cooking green pepper and celery. Moreover, a creole goes well with noodles and pasta . Creole tastes...
Esther | Oct 28 2005
court bouillon
Court-Bouillon is perfect for poaching your seafood, especially when the stock has perfect pairings. Tricky , I think Stanca has got a better answer to keep away the stench of salmon sausages provided they aren't very soft, as those seafood which have a..

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