my gf does pigs ears well, ill ask her for a recipe (assuming you want to do it chinese style)

you have to cook both of them for a long time

braise them then fry the ears imo

thumbsup

Hook it up! Asians cook the best offal imo.

Did fresh pappardelle (although not homemade) with fresh sauce, salad and garlic bread.

Sauce is my go to which is garlic and fresh basil roasted in EVOO one can of whole peeled (for chunky sauce) or a can of crushed san marzanos, a bit of salt and red pepper flakes. Always phenomenal and super easy. Salad is arugula and scallions tossed with a dressing of 1 part lemon juice, 1 part EVOO, salt and pepper with fresh parmasean mixed in.

jws,

Thats a really good looking plate of food. With the white wine, thats what Im talkin about. I really like simple pasta sauces too.

Actually is a light orange wine. Didn't want a red given work today but wanted something a bit more tannin heavy than a typical white.

Anyone?

google.com

Dude **** the parboiling just cover it in a microwave safe dish and blast it for 12 minutes.

I'm more interested in the science, if you just need to get the center of a potato to 180f to cook it, does this happen quicker if the potato has previously been cooked to 160f, and if so, why?

i am just speculating but if it only needs to get to a 180f in the center i really dont see how parboiling and cooling them down would reduce the final cookingtime. but are you even sure thats the case?

jws43yale i am suprised about your decission to roast the basil. i think basil doesnt react well to too much heat and loses a lot of the flavor. i would usually use basil right befor serving. i would also add some wine or lemonjuice basicly something with acid and suger or honey to the sauce

I'm not sure if that's the case, I'd like to know. Perhaps it needs to be at a certain temperature for a certain amount of time?

This is the basics of it

When people say- get something to X temperature, thats not truly whats determining "if its cooked". It has more to do with exposure to temperatures for periods of time, but seeing as people generally use the same sort of methods to cook things, just referring to the max temperature reached is an easy way to summarize the whole cooking process if you will.

Basil adds a nice base and then I finish with fresh so get both. In the past I have used a bit of lemon zest in the sauce but the tomatoes themselves have plenty of acid and sugar. By the way, have tried a bunch of brands and if you can find these they are awesome. Use the whole or crushed in my tomato sauces and the diced in my salsa.

Actually, that made me think about another thing that is super easy and way better made fresh. Dips in general are super easy in a food processor and way better than store bought.

My favorites are hummus and salsa.

Hummus
* Can of ~16 oz chickpeas drained
* Tahini
* Olive oil
* Lemon juice
* Garlic
* Salt
* Cumin or pepper

Take can of chickpeas and drain liquid. Reserve some in case needed later. Add chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 1 tbps EVOO, salt, cumin or / pepper and 1-3 cloves chopped garlic. Puree and adjust ingredients to taste. Way better than Sabra and takes all of 10 minutes. you can switch out the chickpeas with other beans, mix in herbs, sundried tomatoes, chilis, etc. and create a bunch of good stuff.

Texas Style Salsa
* 1 28 oz can diced tomatoes (san marzano if possible)
* 1 poblano
* 1-3 jalapenos
* 1-3 habaneros
* Garlic
* Salt
* Pepper

Roast poblano on burner until skin is charred and then scrape to remove. Slice poblanos, habaneros, jalapenos and garlic and add to food processor with can of diced tomatoes, salt and pepper to taste. I typically remove the seeds and the ribs from all the peppers as I like the taste while trying to keep the heat manageable. For a mild batch I do 2 jalapenos and 1 habanero with no seed and increase from there. Always start out on the mild side as easy to add peppers (or reserved ribs and seeds) but no way to go back. Feel free to add cilantro for a different taste profile.

jws,

San Marzano are def the best and worth the extra cost.

My butcher had whole rabbits so i decided to try something new. Ideas?

Rabbits are really dry so definitely cook it with some liquid.

When you talk about olive oil, the acidity is not the only factor that determines how good it is and how well it tastes. Some other factors include the type of olives, the extraction method, the location where the olives grow, the time and way the olives were picked, the use of chemicals or not.

Personally I would prefer a 1% acidity olive oil (virgin olive oil) that has been cold extracted over most EVOOs

In my family we produce our own olive oil (we don't sell, we produce just enough for our family and friends). We usually make EVOO or olive oil with just slightly higher acidity. The best olive oil (at least for me) that we have ever produced was not EVOO but was extracted in a monastery using traditional cold extraction method.

wrap it with bacon/bacon fat and roast

or stew it w stock/port/carrots/celery/whatever veg + finish with touch of cream

I made this recipe once, you can easily switch the flavors up and just utilize the method:

http://www.foodnetwork.com/recipes/e...ipe/index.html

Partygirl,

Cell wall breakdown takes place at ~82 Celsius from memory, so once the potatoes are there you're pretty good to go.

People advocate par boiling before roasting potatoes as it allows the outer surface to release starch and become granulated which allows for increased surface area for crisping/flavour retention. If you straight roast them the surface never gets a chance to do so.

Since that's the case I'd say refrigeration would result in a longer cook time for simple thermodynamics reasons, but that the result would be unchanged. In fact you could argue it would improve results, and indeed does with fries, for example, due to refrigeration reducing surface moisture and allowing for a better crisp surface.

If you have a meat grinder this sausage is fantastic:





Stuff it into casings, roast it in the oven and then give it a quick toss on the grill to finish off the outside

slice it and serve it over pan roasted cabbage (toss fresh apple & fennel in at the last minute when making the cabbage) and top with mustard jus.

I cant remember how they make the jus, but if you decide to take on this recipe, let me know & I'll find out, the jus is fantastic and makes the dish

looking for an awesome fish recipe.

i like salmon, but other fish can work too. not picky about other ingredients. like almost everything. so does the guest.

i'm not much of a cook, but need to cook an awesome meal. bbq is an option, or stove/oven. thanks.