The Culinary Arts Thread

#7,877
#7,877
MoodyVol said:
The good ones were with scallions, bacon, bell peppers, chilies, onions, andouille sausage, and a panko topping...various iterations.
Click to expand...

I always went with what I was in the mood for, really. I do three different kinds at work. I really never cared for quiche. If I’m gonna have eggs, it’s going to be just eggs.
 
#7,878
#7,878
Orangeredblooded said:
I always went with what I was in the mood for, really. I do three different kinds at work. I really never cared for quiche. If I’m gonna have eggs, it’s going to be just eggs.
Click to expand...

I’m with ya on that, but the wife likes it from time to time, so there it is!

I think I’m just beginning to understand that the eggs are more of a binder for the good stuff...at least that’s the way I’m going at it.
 
  • Like
Reactions: VolNExile
#7,879
#7,879
vollygirl said:
@Behr do you have a Vitamix or a Blendtec?
Click to expand...

Not now, I had several Vitamix at the restaurant tho.

And I like the brine too, but not in my piccata. Anyway, just that wouldn't ruin it anyway, but that, the wrong butter, the wrong wine, too much or not enough lemon or flour or chicken broth or how you cooked the chicken... Lotta salt going on there, did you add salt, or was salt even an issue?
 
#7,880
#7,880
And btw @vollygirl That recipe for Chayote that uses the blackstrap molasses isn't worth the time it would take to type it. That's why I didn't remember it. Sorry I forgot to say anything.
 
#7,881
#7,881
MoodyVol said:
I’m with ya on that, but the wife likes it from time to time, so there it is!

I think I’m just beginning to understand that the eggs are more of a binder for the good stuff...at least that’s the way I’m going at it.
Click to expand...
Then you ought to know the ingredients that she likes. Do a basic and build on what she like. You can’t go wrong.
 
#7,882
#7,882
Behr said:
Not now, I had several Vitamix at the restaurant tho.

And I like the brine too, but not in my piccata. Anyway, just that wouldn't ruin it anyway, but that, the wrong butter, the wrong wine, too much or not enough lemon or flour or chicken broth or how you cooked the chicken... Lotta salt going on there, did you add salt, or was salt even an issue?
Click to expand...
No, I don't remember salt being an issue. Just a basic lack of flavor. Maybe I'll try again sometime.
 
#7,883
#7,883
Behr said:
And btw @vollygirl That recipe for Chayote that uses the blackstrap molasses isn't worth the time it would take to type it. That's why I didn't remember it. Sorry I forgot to say anything.
Click to expand...
You're good. I've been using mine when I make salmon. Mix it with a little evoo and cayenne, brush it on salmon, and top with a little chopped garlic. Then cook in the air fryer 10-12 minutes. Dammit! De freaking licious!
 
  • Like
Reactions: Behr and malinoisvol
#7,886
#7,886
vollygirl said:
No, I don't remember salt being an issue. Just a basic lack of flavor. Maybe I'll try again sometime.
Click to expand...

I did a veal piccata last year for the whole family. I felt it was lacking in flavor and not what I’ve had before. I’m pretty sure it was the way I prepared it and probably forgot something. Plan on doing it again with chicken soon, when I work my nerve up. Lol. My poor family.
 
  • Like
Reactions: vollygirl
#7,887
#7,887
Orangeredblooded said:
I did a veal piccata last year for the whole family. I felt it was lacking in flavor and not what I’ve had before. I’m pretty sure it was the way I prepared it and probably forgot something. Plan on doing it again with chicken soon, when I work my nerve up. Lol. My poor family.
Click to expand...
Let me know how it goes.
 
#7,891
#7,891
Has anyone else cooked or had baked spaghetti with freaking cream cheese? I had a catering group Monday that requested that. I had to look it up.
 
New posts
You must log in or register to reply here.
Advertisement





Back
Top