The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
I love playing with different proteins and dishes. It's hit and some misses, but that's how you learn.
To get that nice depth of flavor....it comes from seasoning at every stage of the cooking process. Very few people do this.
Also, take that fucking burger off the effin grill. I swear 99% of all burgers are overcooked. Take that shit off the GD grill ffs.
And with Mirepoix and braising-ease up on the seasoning at each stage, but still season it.
Swanson vegetable or chicken stock can be found in most grocery stores, and they add a great flavor to whatever you're cooking. But when it comes to beef and lamb, you gotta get the jar-the "better than bullion". cuz, the beef stock available tastes like shit, but this better than bullion stuff, mix it with some hot water, its got a great flavor.
That is all.
_________________ There's plenty for all.
We are an impossibility in an impossible universe.
Joined: Sat January 05, 2013 1:57 pm Posts: 32474 Location: Where everybody knows your name
So, I sautéed spinach for supper tonight. As I was eating it, I kept feeling this gritty sensation in my mouth. Since I had chopped bacon in the spinach, I just kinda blew it off and kept eating. Well, when I had just a few bites of it left, I looked at my plate and realized what had happened. On my plate was essentially mud. In my haste to get supper going, I had forgotten to wash it prior to cooking.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Users browsing this forum: No registered users and 30 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum