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ppanther

I'm not getting defensive, I'm just trying to figure out why you think standard ingredients (for people who live in towns with well-stocked supermarkets) are "foo foo"... And now I see what Wok Oil is, and why I don't need to use it; my stir fry has FRESH garlic, ginger, and onions. I'll p...

ppanther

BTW... I don't have any "wok oil" (wtf is that) or ground habanero onhand. I think your stir fry is wayyy too foo foo. And I don't "only" use dutch processed cocoa -- I use it where it's recommended or required, and MOST of the time when it's unspecified. Because it's better. Jus...

ppanther

Jasmine rice = for sale right next to regular white rice. Dutch processed cocoa = widely available in supermarkets as well. I don't think either is much more expensive than their 'common' counterparts. Maybe these aren't ingredients you keep onhand, but if you like jasmine rice, you probably have so...

ppanther

I'm sorry, I just gotta know... what ingredient in my stir fry is "foo-foo"??

Seriously... it all looks pretty basic to me.

ppanther

I am going to come clean and freely admit that I only recently got the hang of stir-frying, through a combination of influences: a Thai cooking class, where yes, I learned the 'pushing the meat to the side of the pan' thing, foodTV, and a really great book I got just a few months ago that has basic ...

ppanther

Panther clan is great! Hope all is well with you! On my stove, moderately-high is really freaking high (do-not-let-it-sit-still high). See: electric. Also, I don't use very much oil when I stir-fry, so honestly it's not a big deal which one is used (in the cooking process). Seriously. Like 4 tsp for...

ppanther

You must have better Chinese takeout than I have (locally, anyway, I'm not counting Chinatown because it's not a convenient drive and they don't deliver to Long Beach). Most of the places I've gone in the past have goopy sauce that is hardly distinguishable from dish to dish. (PF Chang's is an excep...

ppanther

:D I have very limited interest in 'startin trouble', I just could not resist the absurdity of that ouskull statement. I mean seriously , I still can't quite get over it. Arguing on the internet doesn't really hold the same appeal it once did, but if someone wanted to argue the "real fans must ...

ppanther

I'm not a huge CFB fan. I never post in this forum. However, I watched the game last night and thought it was absolutely FANTASTIC, so I figured I'd check out this forum and see what you were all saying pre-game. First: RACK Felix. Second, just one comment... not meant to start any arguments with th...

ppanther

Burgerville Sweet Potato Fries are FAN FREAKING TASTIC.

Sorry, Mikey!

ppanther

Sorry I didn't see this sooner... I have a great recipe for a pasta salad made with tons of roasted vegetables and a kalamata olive vinaigrette (which is actually more of an olive pesto than what you might think of as a vinaigrette)... Hope you found a recipe you like! (If you like olives and want t...

ppanther

That sounds pretty good. I'd probably take the filets out of the pan while the sauced reduced, then add them back at the end (with their accumulated juices). I like beef on the rare side. I'd also DEFINITELY go with the consomme. I think if this was cooked that long in 'reduced brown gravy or sauce&...

ppanther

I don't think anyone with a brain eats fish right out of the shipping port!! But they have these things called "boats" that go out past all the muck... aw, nevermind!

You'd hate the Meuniere anyway.

ppanther

Meuniere out of any sort of flaky white fish. I typically roast white rose potato wedges and green beans to go with this, that takes about 40 minutes but it's about 5 minutes of work, so I consider it quick. If you don't want to roast vegies, boil up some baby red potatoes instead and toss with butt...

ppanther

I would think that increased butter, sugar, and the addition of the chocolate would make the cake MORE moist, not less. I also doubt it's the cake flour that's the problem. Huh. I'm going to look at that recipe when I get home and see if I can see an issue. So to get this straight, you make ONE batc...

ppanther

socal: It's open in several venues throughout Long Beach on different days of the week. The one by my place (downtown) is on Fridays from 9-4. The other one I've been to is at the Marina (right in the parking lot by Joe's Crab Shack) on Sundays. I think that one closes pretty early, like by 1pm. The...

ppanther

Indy: I haven't made the checkerboard cake, nor have I had the issue of having my chocolate cakes turn out flaky on the edges. I haven't made the checkerboard cake and am not sure about what is going into the batter. Do you add cocoa to the batter, or just chocolate? Whenever I add cocoa to a previo...

ppanther

200-300 guests?? That's not a small affair. Imagine what Fried Twinkies might taste like when they become cold and soggy. I can't imagine they'd be any good warm and fresh, but cold? Yuck. Unless you have a lot of people doing the cooking, there's no way you'll have 200-300 servings ready to go all ...

ppanther

Well, it's not EXACTLY across the street... but close! It's off the promenade that is half a block from my street, and over a block. So technically it's like 1.5 city blocks away.

Somehow I manage.

(They have FANTASTIC pluots right now.)

ppanther

I brought some fresh figs (farmers market across the street from my apt every Friday) when we went camping a couple weekends ago. Two of our friends brought their 9-month-old baby on the trip. She's really just starting to sample actual food. Her mom let her take a bite of a fig and I am telling you...

ppanther

Figs.

I LOVE figs!!

Here's the basic dressing recipe:

4 tbsp EVOO
3 tbsp BV
1 tbsp (real) Maple Syrup
1-2 cloves minced garlic (doesn't get cooked, so the more garlic you use, the more 'kick' the dressing has)

Whisk together. That's it.

ppanther

Mikey... that salad sounds AMAZING. I want to try it. The dude doesn't care for avocados (I know, how is that even POSSIBLE??) so I might leave them out of his. I LOVE fruits with balsamic vinaigrettes. I will probably use my standy BV recipe though. It's just BV, EVOO, maple syrup (yep, maple syrup...

ppanther

Looks yummy!

ppanther

You might be a redneck... if you serve fried twinkies at your wedding. ^^^ What she said! Fried Twinkies?! Oy vey. By the way... I hope you're not having a big wedding. Having just gone through all the planning/executing/etc, I am SO GLAD I didn't decide to do my own cake. I can't even begin to ima...

ppanther

BIG TIME recommendation: If you have the KAF Cookie Companion, and you happen to have madeleine pans (of course I do, I have ALL the pans)... You HAVE TO make the KAF CC Madeleine recipe. I made the chocolate variation with a little cinnamon added and I took them to a friend's house for movie watchi...

ppanther

If you're used to a gas cooktop, there is a good chance you'd miss it. There are probably better electric cooktops than the one I use, though... I could deal with a nice ceramic cooktop if I knew the burners got hot AND cooled quickly.

Have fun with your new oven! :)

ppanther

Right now, I use a standard electric oven, which I love, and an electric stovetop, which I hate. I don't have much choice; no gas in the building. If I was designing my dream kitchen, I would DEFINITELY get a gas cooktop and an electric oven. I've never used convection, so I'm not sure if I'd want t...

ppanther

I'm going to post again because I was thinking about it... Since we're discussing baking books, I am going to tell you which books are my favorites, and which recipes in which books are worth the purchase of the books by themselves. 1) King Arthur Flour Cookie Companion ESSENTIAL. As I mentioned, be...

ppanther

Oh yep, I have that book and love it -- I'd still refer to the Cake Bible for cakes, though. Rose Levy Berenbaum is the shizznit. With that said, my KAF Cookie Companion is probably my most-used cookbook overall, and is DEFINITELY my most-used baking book. Best. Brownies. Ever. And the Bakers Catalo...

ppanther

Thanks, what I meant though was does it need ANY chocolate added at all, or is the cake fine without? I like a smoioth, velvety cake. No, you don't need any extra chocolate. You can skip this. Just be sure not to overmix the batter. That's what people do a lot and it causes the cake to be much more...

ppanther

Thanks, what I meant though was does it need ANY chocolate added at all, or is the cake fine without? I like a smoioth, velvety cake.

ppanther

The egg yolk does provide stabilization. If you are worried about it, I guess you can leave it out. I never have and have not had any problems. The icing is not of a texture like a whipped mousse. It is the texture of a creamy mousse. It DOES stay creamy like a mousse and does not stiffen up like a...

ppanther

Ohmygosh.

You put mango chutney on SALMON??!?!?!!!!

Please please please remove that post before Dins sees it!!!

(by the way, sounds good!!)

ppanther

That cake sounds HEAVENLY. Couple questions about the icing, though. It looks to me like it's really just a ganache with egg yolks added. What purpose do the yolks serve? The reason I ask is that they are never exposed to the 165F "safety" temperature for eggs, and while I'm not terribly p...

ppanther

Oh I was just kidding pp. Most recipes I've seen here aren't "ground breaking" but I'm always interested in seeing different variations. Hell, that's how I came up with my BBQ sauce. I printed off about 30 recipes from cookbooksonline.com for BBQ sauce. I had no idea how to make it. I too...

ppanther

Feel free to add your pizza concoctions below. :roll: Sorry you were so disappointed with my contribution. Yours looks tasty, IndyFrisco. BBQ Chicken Pizza isn't exactly groundbreaking here in CA. It's all in the sauce, and if your homemade sauce is as good as you say, I'm sure your pizza is very g...

ppanther

Actually, it turns out I can eat them. So yes, they will be used in the Killer Hazelnut Chocolate Salmon Sauce.

ppanther

Dinsdale wrote:Do you slather those in Killer Chocolate Sauce?

Nope. I save most sauces for my freshly-caught U&L salmon.

ppanther

Just came out of the oven: Roasted vegetable calzones. I have NO IDEA how they are, I've never made them before. They look fantastic, though. Crust: 3.5 c AP flour 0.5 c cornmeal about 1 tbsp fennel seed about 1 tbsp dried oregano about 1 tsp dried basil 1 tbsp salt 1 packet active dry yeast 3 tbsp ...

ppanther

14. Phoenix Coyotes

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Re: Frisco's BBQ Chicken Pizza