|
Post by chrisg on Jun 28, 2015 13:48:21 GMT 10
I guess this board is the best place for this, been meaning to start a thread for a while. We all know the regular sites I suppose, taste.com etc and the cue ones but there are an awful lot of really good little known food and foodie web sites and blogs that turn up more through serendipity than anything else. A guy on another site just posted this: nerdswithknives.com/chicken-with-lime-garlic-and-cilantro/He just cooked it last night and said it was really excellent but did comment that for Australian tastes a lot less honey would have been better and nowhere near as much oil is really needed for the initial frying of the chicken. With those adjustments I think I'll give it a try this week if I can find some decent Marylands Looking around though the entire site looks pretty damned interesting. So, what other sites that members may not know of have been found ? Cheers
|
|
|
Post by smokey on Jun 28, 2015 15:31:19 GMT 10
Hey thats a great site, Set up particularly well. I generally don't take note or book mark them, Just stumble on them and grab an idea or an entire recipe. Usually Ill look at several variations of the same dish and rewrite it to either my liking or what I have on hand/can source.
I know what you mean re too much of some ingredients. I once made a Gumbo straight down the authentic to the T and It was an oil bath. Re engineered and Ahh, Much better
|
|
|
Post by chrisg on Jun 28, 2015 15:39:35 GMT 10
Yeah, rare to find what is essentially a blog so well executed.
I'm still checking through the recipes, some very good possibilities to trial.
Cheers
|
|
|
Post by chrisg on Jun 28, 2015 17:32:04 GMT 10
Two in one day - been reading this guy for quite a while: blog.ruhlman.com/TBH I used him as an interpreter of US stuff at first but he can have some good stuff, there are some great articles on salt for example Cheers
|
|
|
Post by shayneh2006 on Jun 28, 2015 19:06:15 GMT 10
And aint the internet such a wonderfull tool for everything, including a recipe at your finger tips in seconds.
Shayne
|
|
|
Post by chrisg on Jun 28, 2015 19:23:00 GMT 10
I work in IT Shayne, to be utterly honest it scares me the reach and power of the Internet and the strong tendency we are coming to have of using it as our memory but I do not think it can be stopped, the Pandora's box is well and truly opened. I'm actually supposed to be giving a paper on this very subject next year at some propellerhead lovefest, the industry is weird, they just nominated me to present so we are now negotiating over just who pays for me to attend, in Stockholm, they love the far flung locales. Time will tell, but be a little careful of relying too much on the net, that without being apocalyptic is how civilisations fall - over dependence - not that I think those who cook with fire will have much trouble riding out an apocalypse Cheers
|
|
|
Post by gatsby on Jun 29, 2015 5:18:42 GMT 10
The morning is my normal time to check this forum, which is obvious from my posts and after that I'll have a look around and bookmark anything interesting, usually from comments here I.e. gotta search on tenderising with bi-carb.
Just had a look àt the bookmarks maybe 20+ of so sites to check out.
When I get the time and on the PC I'll put up my favorite list.
Cheers
|
|
|
Post by chrisg on Jun 29, 2015 11:01:29 GMT 10
Sounds good Gatsby. Here's another one from my favorites: www.epicurious.com/recipes-menusI tend to prefer it over taste.com tbh, a bit more laid back, Mick wont like one part of it - it has a serious love of tequila Cheers
|
|
|
Post by Gus65 on Jun 29, 2015 12:10:53 GMT 10
Tequila makes your clothes fall off and your brain hurt.
|
|
|
Post by chrisg on Jun 29, 2015 12:34:26 GMT 10
It must be related to brandy I think, that has been known to cause those issues with me Cheers
|
|
|
Post by chrisg on Jul 5, 2015 12:36:10 GMT 10
Just posted a recipe from this site in the pork section, cooked by a mate who knew of the site via friends in the US I gather. hatchery.co/category/recipes/After having a look around the site I was left wishing there was something like this here, still, some good recipes to browse through and adapt Cheers
|
|
|
Post by chrisg on Jul 14, 2015 15:58:44 GMT 10
Went looking around today for a slow cooker recipe for chicken cacciatore (which has been aborted since the thawed chicken was off... ) It's a meal that I love and now having the pre-sear capability on the new Sunbeam slow cooker is a sensible one to do slow-style with the chicken, I usually use drumsticks or marylands, given a good French-style rub before browning. I'll get to it later in the week I think but whilst looking came across this: www.southernliving.com/food/whats-for-supper/slow-cooker-recipes/slow-cooker-chicken-cacciatore-spaghettiInteresting recipe but of greater interest is the site, it was one of Jamie's favorites and it is easy to see why, some great Southern recipes. Cheers
|
|
|
Post by smokey on Jul 14, 2015 18:52:37 GMT 10
Just got lost in the Cajun / Creole section of that site I can feel another Creole road trip at home coming on. Interesting way to do cacciatore. Last one I did I ruined a camp oven (and the dish) by using straight cast iron. The acids stripped the black and took on a metal flavor. Some are made with red wine but I dont mind either really. Possibly lean towards white personally but doing this with red is worth the shot being so much different to using white.
|
|
|
Post by chrisg on Jul 14, 2015 19:18:26 GMT 10
SL is a magazine as you may have noticed from what I gather very popular in the south and the further south and east you go the more Cajun/Creole you find. I once spent a week in New Orleans, unfortunately not Mardis Gras but lived on it and was distressed to be leaving Yeah, I looked at the recipe and figured I'd be making a few adjustments, unless the colour is crucial to the dish I most often actually use rose when wine is called for, it's very under-rated and readily available for a good price. The thing with a French dish from down there, have to take it seriously, the French influence is still strong in the rich cuisine around Louisiana especially. Cheers
|
|
|
Post by smokey on Jul 14, 2015 20:09:01 GMT 10
Yep, I prefer a good Pinot Noir as a drinking wine but being them on the exy side there is always a bottle or two of a rose in the fridge.
|
|