Hi all,
I tried to burn a CD of the Podcasts from Itunes on a CD-R so I can listen in my car CD player and it won't let me do it. Anyone know a way around this? or Jacob will the podcasts be downloadable for members in mp3? thanks.
Hi all,
I tried to burn a CD of the Podcasts from Itunes on a CD-R so I can listen in my car CD player and it won't let me do it. Anyone know a way around this? or Jacob will the podcasts be downloadable for members in mp3? thanks.
is literally the worst Balsamic I've ever had in my entire life. I thought it was me, and I went on the web and sure enough Consumer's had it in the poor category. I wouldn't even try to reduce this. I'll be returning it and getting my $4 back, yes that bad that I'll return it for $4 to put toward something else.
Anyone have any good tips on butchering a large bone in pork shoulder? It's tough to get the sinew and everything from around the bone. Usually i use that for pulled pork or italian style roast pork, and it just goes into the slow cooker. When i want to make sausage though, it's difficult to get a lot of the good meat pieces separated from the bones. I have good knives and I've been going at it with my utility knife and my chefs knife. Just seems to be a pain in my ass.
Amusing piece of satire that made me laugh: http://www.mandatory.com/2013/02/21/going-out-to-eat-before-after-the-in...
I think this leads to a more interesting discussion though; how has the advent of the internet (especially social media) changed how you dine out, both good and bad? For example, as a chef, I have a real love/hate relationship with Yelp (or other social review sites), but I'll still use it to track down "good" ethnic food in a new city.
Here's an interesting gadget I found in the back of a closet when we moved several years ago. It's a Japanese Hario brand Coffee Maker. My wife bought it at a Sushi restaurant in downtown Manhattan at least 20 years ago. This is the small, 2-cup version. The instructions were all in Japanese; I could figure out how to assemble it, but not really how to work it without fear of starting a fire. I was able to find a you-tube video on using it, and I've been using it now for several years. Usually on the weekends when I'm in no hurry.
As the Stella Culinary Community continues to grow and take on new members, it's important for me to remember what this website's overall purpose is and make sure we maintain focused on our collective goals. As many of you know, the purpose of Stella Culinary is to learn more about the science and technique of cooking, and to become better cooks through increased knowledge.
My paternal Grandmother Margherite from Emilia Romagna made some of the best pizza I had ever had. She had one simple recipe which created the foundation for as many styles and flavors of pizza one could imagine. Its a relatively easy to handle recipe, and one can prepare either via hand as she did, or in a Food Processor.
Here is the translation for the title recipe:
THE SWEET LIFE PIZZA OF MY GRANDMOTHER ...
PIZZA DOUGH ...
1 1/3 cups warm water ( 105 degrees farenheit )
1 package active dry yeast
PESTO denotes the name from the Italian verb Pestare, which means to pound or pulverize. This is the classic thick sauce of Liguria on the northwest coast of Italia, and its key ingredient is Genovese fresh Basil. Here is our family recipe, which hails from my paternal Grandmom´s Trattoria.
PASTA CON PESTO GENOVESE DI LIGURIA ...
4 Appetiser Servings.
INGEDIENTS:
1 large garlic clove
1/2 cup Evoo Italiano
2 1/2 cups lightly packed fresh Basil Genovese
This dish hails from Pamplona, Navarra, from the ancient kingdom of Navarre. Pamplona, the capital has always been a benchmark for Pyrenee trade and the bull running tradition, often read about in literary author, Ernest Hemmingway´s The Sun Also Rises, and the film starring Tyrone Power and Ava Gardner ... Oxtail or Beef Tail on a slow low flame; fuego lento simmered for 2 1/2 hours is the key to this delicious stew ...
Here is the Navarran traditional recipe ...
ESTOFADO DE RABO DE TORO ( can sub: beef tails ) ...
3 oxtails sliced into their natural sections