Menu and recipes - Page 2

Penn · 01-08-2008, 15:40

Sea salt is fine, the saline content expands more slowly. Where as the Kosher is immediate. So when you use sea salt, one must be aware the the expansion and possibility of over salting.

Red Flag 1 · 01-08-2008, 17:18

Penn

I'll stick with the Kosher Salt & try this later this week.

Thanks Chef !!

RF 1

Gypsy · 01-08-2008, 19:34

Quote:

Originally Posted by Penn

TR,
I also, only cook in heavy duty cast iron pans. Like the one’s our mothers used. And I never use soap on them once they are seasoned.

Heh...my grandmother almost killed me once for attempting to wash hers. (I was but a young lass) I was doing dishes after dinner and I grabbed the cast iron pan. I never saw her move that fast in my life!

**Pete** · 01-08-2008, 20:33

I think most of us Salt & Pepper keep the other spices on the shelf waaaay to long.

To "locals" doing regional dishes or a chef - their spices get rotated right regular.

LibraryLady · 01-10-2008, 11:46

Hate to sound like a salmon snob...

Do you find any difference between the Scottish King's and Alaskans?

As I only buy my fish from a vendor/friend in Pike Place Market, I've never seen the Scottish here.

LL

Penn · 01-10-2008, 13:04

No, I just have an easier the procuring former. American wild Salmon have catch limites. Both are excellent.

echoes · 01-10-2008, 13:40

Quote:

Originally Posted by Gypsy

Heh...my grandmother almost killed me once for attempting to wash hers. (I was but a young lass) I was doing dishes after dinner and I grabbed the cast iron pan. I never saw her move that fast in my life!

Gypsy,

Can remember the same thing happening to me!

My father has kept that tradition going to this day.

Penn,

Great heads up on the salmon...if we could only purchase it fresh locally here in the midwest. Someday.

2018commo · 02-02-2008, 05:42

Penn,
I used some of your recipes for a special birthday dinner for my XYL.
I chose the crème de Hommard or/lobster soup from your addition to RL’s soup thread and substituted the salmon for tuna steaks. The braised cabbage was unbelievable! A mirepoix and roasted garlic is now the beginning for many dishes where I formally used plain water, or powdered spices. Thanks for the inspiration she loved the dinner.

AO

Penn · 02-06-2008, 10:19

2018, Happy to hear it worked out. Donations can be sent to....