Recent content by Phil R.

I thought I might touch on what I think the o.p. posted about. Butcher or grocery store meat cutter...how to choose? Here's my take on the situation. Yes, most butchers are local guys and are mom and pop type businesses. However, most butchers also mark up thier product much more than grocery...

Love Asiago with pizzas!

You can't just buy the green chillies from a local supermarket or specialty vendor like a co op? Even in MA I'd think you'd be able to find them canned or even fresh.

Great thread. I too have searched high and low for a good cheese to use for pizza (incidentally, I actually used the same cheese the cheeseboard does for my pizza...I just asked them which mozz it was and went next door to their cheese collective and bought it). Surpirsingly, the best one I've...

At 60 degrees, bacteria will multiply. Not quickly, but they will. If the meat wasn't frozen and went for 48 hours in those temps (potentially...) toss it. I feel for you.

I would think bread crumbs (spiced) mixed with some binder like egg might be a good possibility. Or, you could always use soy cheese. I've never had the stuff but I know it's sold.

Fish tacos to me mean ya gotta have cabbage and ya gotta have some type of crema. At least that's how the mexican restaurants serve them around here, and it's the way I prefer them. I've had (the fish) deep fried and grilled...I like grilled better. The slightly charred taste makes a fish taco a...

I like heat, but I don't like my head blown off without taste. Right now I really like a Louisiana sauce called Red Rooster. It's semi hot, with the right amount of salt and vinegar. IMO, anyone can make "hot"...not everyone can achieve taste at the same time.

Well, the gumbo turned out awesome. 3 guys and 1 girl polished off all of the stuff. (we'd had a few beers, ok? ). The only thing was I'm not too sure if I got the consistency right. I didn't use any canned toms, and used about 2 quarts of chicken stock. For the roux, I used 6 ouces of flour...

Thanks for all the help, guys! The gumbo is simmering, awaiting the chicken and Andouille. It already tastes asbsolutely FANTASTIC. Time to drink some beers and await the guests.

Thanks guys. I've been perusing lots of recipes on the web (and the excellent recipes provided here) and have one question: I am going to add okra. When should I add it? To the simmering gumbo itself (after stock added to roux) or should I add the okra when I add the trinity?

Hi all, I was wondering if any of you might be able to provide me with a good recipe you've tried and like. I have access to some pretty decent andoille (dang, I should really look up the spelling ) and am pretty proficient at making a dark roux. Thanks!

I cooked this a few weeks ago to accompany some tri tip. Absolutely fantastic recipe. I got some great butcher made andouille, home grown tomatoes, and some guinness...excellent!

I'm not a big fan of turkey legs because of the insane amount of ligaments in them. Maybe it's just me (haven't heard others mention it much here) but I don't cook them anymore for that reason.

Kevin, Could there be any use for the broth after I'm done with the boil? I.e., reducing it and serving it with bread or something? Although it would be kinda tough to reduce that much liquid, especially in a regular pot as opposed to something like a saucier (sp?). I was thinking the same...