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Trofea Grill buffet
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Language
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Monday, October 24, 2011
Saturday, September 24, 2011
Monday, September 19, 2011
Wednesday, September 07, 2011
Sunday, August 14, 2011
Saturday, July 30, 2011
Day of Honey Links
Food Websites from the bibliography of Annia Ciezadlo's Day of Honey
Taste of Beirut
Food from the Arab World
My Culinary Journey Through Lebanon
Is Something Burning?
Recipes by Rachel
Taste of Beirut
Food from the Arab World
My Culinary Journey Through Lebanon
Is Something Burning?
Recipes by Rachel
Wednesday, June 22, 2011
Thursday, June 09, 2011
Oregon Meatloaf
Oregon Meatloaf
1/2 cup soft white wheat berries + 1 3/4 cup water
cooked for ~1.25 hours
1/2 cup eastern Oregon oatmeal + 1/2 cup water
warmed up
olive oil or butter
~1.5-2 cups chopped onion
2 bell peppers
sautee these
2 eggs beaten
2 lbs grass fed ground beef
couple tablespoons fresh parsley
heaping teaspoon salt
fresh ground pepper
mix with the grains & veggies
cook for 60 mins at 350 in two loaf pans
cooked for ~1.25 hours
1/2 cup eastern Oregon oatmeal + 1/2 cup water
warmed up
olive oil or butter
~1.5-2 cups chopped onion
2 bell peppers
sautee these
2 eggs beaten
2 lbs grass fed ground beef
couple tablespoons fresh parsley
heaping teaspoon salt
fresh ground pepper
mix with the grains & veggies
cook for 60 mins at 350 in two loaf pans
Thursday, June 02, 2011
My Ramen Broth
Pork Neck Bones 3.6 lbs
Pork Sparerib Brisket Strips 3.75 lbs
1 trotter
Chicken drumsticks 1.7 lbs
Roasted the drumsticks and whatever neck & spareribs that would fit (about 6 pieces) for 40 min at 425
blanched the rest of the pork products in boiling/hot water for about 7 minutes, in batches
put all of it in the big tamale pot with 44 oz of water - 5.5 times of our 8 cup measuring cup
added a thumb size piece of ginger, chopped, around hour 3, could have added it earlier. Note: this ginger had a rather large diameter
around hour 4: added
1 small onion quartered
1 leak chopped
1 whole head of garlic, separated the pieces chopped then in half, some skins went in as well, too lazy to peel it
all, besides it will get strained and
1 piece of wakame seaweed, recipes call for kombu but this is what we have
bonito
Pork Sparerib Brisket Strips 3.75 lbs
1 trotter
Chicken drumsticks 1.7 lbs
Roasted the drumsticks and whatever neck & spareribs that would fit (about 6 pieces) for 40 min at 425
blanched the rest of the pork products in boiling/hot water for about 7 minutes, in batches
put all of it in the big tamale pot with 44 oz of water - 5.5 times of our 8 cup measuring cup
added a thumb size piece of ginger, chopped, around hour 3, could have added it earlier. Note: this ginger had a rather large diameter
around hour 4: added
1 small onion quartered
1 leak chopped
1 whole head of garlic, separated the pieces chopped then in half, some skins went in as well, too lazy to peel it
all, besides it will get strained and
1 piece of wakame seaweed, recipes call for kombu but this is what we have
bonito
Wednesday, June 01, 2011
Tuesday, May 31, 2011
Tuesday, May 24, 2011
Friday, April 29, 2011
Culinary Foams & Powdered Olive Oil & Spherification
How To Make Culinary Foam
Food Foams & Culinary Foams
How To Make A Culinary Foam Video
How To Powder Olive Oil
Spherification
Fooducation - My First Spherification
Spherification 101
Apple Caviar
Artistre
Food Pairing
Khymos Recipe Collection
Amuse-Bouche
Noma
Alinea
For the olive oil powder you will need a food grade chemical called Tapioca maltodextrin. The company below carries it in small sizes.
http://www.lepicerie.com/customer/product.php?productid=702700&cat=288&page=2
Once you get it you need to use a 60/40 mixture 60 % fat to 40% tapioca. You will also need a food processor to make this work
Place the tapioca in the processor add the olive oil. start the machine and make sure you scrape down the sides and bottom. May need to add more tapioca depending on the texture you are look for. If you want it fluffier pass through a tamis or fine sieve
Food Foams & Culinary Foams
How To Make A Culinary Foam Video
How To Powder Olive Oil
Spherification
Fooducation - My First Spherification
Spherification 101
Apple Caviar
Artistre
Food Pairing
Khymos Recipe Collection
Amuse-Bouche
Noma
Alinea
For the olive oil powder you will need a food grade chemical called Tapioca maltodextrin. The company below carries it in small sizes.
http://www.lepicerie.com/customer/product.php?productid=702700&cat=288&page=2
Once you get it you need to use a 60/40 mixture 60 % fat to 40% tapioca. You will also need a food processor to make this work
Place the tapioca in the processor add the olive oil. start the machine and make sure you scrape down the sides and bottom. May need to add more tapioca depending on the texture you are look for. If you want it fluffier pass through a tamis or fine sieve
Tuesday, April 26, 2011
The Minimalist Fried Squid
Fried Squid
Video
Squid spatters, but wet squid spatters more than dry, and lots of squid spatters much more than not so much squid. So if you dry the squid compulsively, at least by my noncompulsive standards, and you cook it in small batches, you solve the problem. A deep pan helps.
This is a compromise, clearly: you can't bring a restaurant-size platter of squid to your table, but you can gather your friends in the kitchen and feed them fresh fried squid for 15 to 20 minutes, long enough to produce a few batches and make everyone cry uncle.
In the process of this little bit of testing, I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.
Recipe: Fried Squid Time: 30 minutes
Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt and ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving.
1. Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
2. When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.
Yield: 4 servings.
Granola Bars
Video
By MARK BITTMAN
Published: August 5, 2009
HAVING ruined many shirts over the years while frying squid, I decided it was time either to A) buy a commercial deep fryer, B) give up or C) figure this thing out. Option A was undesirable and B impossible, which left C. It turned out not to be that difficult once I accepted that my home is not a restaurant.Squid spatters, but wet squid spatters more than dry, and lots of squid spatters much more than not so much squid. So if you dry the squid compulsively, at least by my noncompulsive standards, and you cook it in small batches, you solve the problem. A deep pan helps.
This is a compromise, clearly: you can't bring a restaurant-size platter of squid to your table, but you can gather your friends in the kitchen and feed them fresh fried squid for 15 to 20 minutes, long enough to produce a few batches and make everyone cry uncle.
In the process of this little bit of testing, I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.
Recipe: Fried Squid Time: 30 minutes
Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt and ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving.
1. Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
2. When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.
Yield: 4 servings.
Granola Bars
Tuesday, April 19, 2011
Saturday, April 16, 2011
OLive tifo story
picture by Thomas Boyd, The Oregonian
Wednesday, April 13, 2011
Tuesday, April 12, 2011
40 Rock Songs
Her Strut by Bob Seger
Hair Of The Dog by Nazareth
Saturday Night Special by Lynyrd Skynyrd
The Stroke by Billy Squier
Fantasy by Aldo Nova
All Over Town by April Wine
Tush by ZZ Top
Highway Star by Deep Purple
Renegade by Styx
Carry On Wayward Son by Kansas
Slow Ride by Foghat
Refugee by Tom Petty
Detroit Rock City by Kiss
Life's Been Good by Joe Walsh
Jailbreak by Thin Lizzy
20th Century Boy by T.Rex
Stranglehold by Ted Nugent
School's Out by Alice Cooper
It's A Long Way To The Top by AC/DC
Cherry Bomb by The Runaways
Queen Bitch by David Bowie
Powerman by The Kinks
Any Way You Want It by Journey
Funk #49 by James Gang
Godzilla by Blue Oyster Cult
Fox On The Run by Sweet
That 70's Song by Cheap Trick
Rock And Roll, Hoochie Koo by Rick Derringer
Bitch by The Rolling Stones
Hold Your Head Up by Argent
Never Been Any Reason by Head East
Let It Ride by Bachman-Turner Overdrive
Rock 'N' Roll Machine by Triumph
Mississippi Queen by Mountain
Heavy Metal by Sammy Hagar
Rock The Nation by Montrose
The Breakup Song by Greg Kihn Band
Heavy Metal (Takin' a Ride) by Don Felder
La Grange by ZZ Top
Ah! Leah! by Donnie Iris
Hair Of The Dog by Nazareth
Saturday Night Special by Lynyrd Skynyrd
The Stroke by Billy Squier
Fantasy by Aldo Nova
All Over Town by April Wine
Tush by ZZ Top
Highway Star by Deep Purple
Renegade by Styx
Carry On Wayward Son by Kansas
Slow Ride by Foghat
Refugee by Tom Petty
Detroit Rock City by Kiss
Life's Been Good by Joe Walsh
Jailbreak by Thin Lizzy
20th Century Boy by T.Rex
Stranglehold by Ted Nugent
School's Out by Alice Cooper
It's A Long Way To The Top by AC/DC
Cherry Bomb by The Runaways
Queen Bitch by David Bowie
Powerman by The Kinks
Any Way You Want It by Journey
Funk #49 by James Gang
Godzilla by Blue Oyster Cult
Fox On The Run by Sweet
That 70's Song by Cheap Trick
Rock And Roll, Hoochie Koo by Rick Derringer
Bitch by The Rolling Stones
Hold Your Head Up by Argent
Never Been Any Reason by Head East
Let It Ride by Bachman-Turner Overdrive
Rock 'N' Roll Machine by Triumph
Mississippi Queen by Mountain
Heavy Metal by Sammy Hagar
Rock The Nation by Montrose
The Breakup Song by Greg Kihn Band
Heavy Metal (Takin' a Ride) by Don Felder
La Grange by ZZ Top
Ah! Leah! by Donnie Iris
Monday, April 04, 2011
Sunday, March 20, 2011
NYTimes Asia Issue: Bangkok
NYTimes Asia Issue
THAILAND
31 Bangkok Hop a Khlong Saen Saep boat taxi at Pratunam Pier (behind Gaysorn Plaza) to Bo Bae. A tiny soi, or side street, off Lang Suan Road leads to Bangkok’s oldest market, Nang Leong. Make an offering at the Chinese temple and then snack on specialties like sai-krok plaa naem (rice topped with sour pork, pickled shallots and shredded fish). Pick up kanom (sweets) at Mae Som Jit and exit past Chalerm Thani movie theater, enitrely made of teak.
32 Bangkok The Grand Palace, with its medley of temples and glittering spires, is Bangkok’s glory. From downtown, skim over the traffic on the Sky Train to the Saphan Taksin stop, go down Exit 2 to the pier and pay 14 baht ($1.35 at 30 baht to the dollar) to ride the Chao Phraya Express public riverboat to Tha Chang. Savor the clamor of food stalls, and sample fried banana, dragon fruit or countless other snacks. Visit the hall of the Emerald Buddha, then walk 900 yards to Wat Po, home of the country’s largest reclining Buddha, to the camphor-scented cool of its famous massage school.
THAILAND
31 Bangkok Hop a Khlong Saen Saep boat taxi at Pratunam Pier (behind Gaysorn Plaza) to Bo Bae. A tiny soi, or side street, off Lang Suan Road leads to Bangkok’s oldest market, Nang Leong. Make an offering at the Chinese temple and then snack on specialties like sai-krok plaa naem (rice topped with sour pork, pickled shallots and shredded fish). Pick up kanom (sweets) at Mae Som Jit and exit past Chalerm Thani movie theater, enitrely made of teak.
32 Bangkok The Grand Palace, with its medley of temples and glittering spires, is Bangkok’s glory. From downtown, skim over the traffic on the Sky Train to the Saphan Taksin stop, go down Exit 2 to the pier and pay 14 baht ($1.35 at 30 baht to the dollar) to ride the Chao Phraya Express public riverboat to Tha Chang. Savor the clamor of food stalls, and sample fried banana, dragon fruit or countless other snacks. Visit the hall of the Emerald Buddha, then walk 900 yards to Wat Po, home of the country’s largest reclining Buddha, to the camphor-scented cool of its famous massage school.
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