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You have reached the threshold of my patience. Goodbye
PEREZ EDIT: 18psi was talking to the guy he banned (Art), not to you, Schmoozer. I deleted the posts in question, making it seems as though 18 is addressing your posts.
I was mad about his posts cause it was pointless and bumped my awesome burrito up a page.
Your burrito looked awesome, and I plan to make it. And it only got bumped off a page on your screen because you have your "posts per page" set to ***** mode.
Last night:
Thaw salmon. Coat with olive oil. Sprinkle with fresh rosemary*, black pepper, capers, lemon juice, and marsala wine.
* = Fresh rosemary is a bitch to work with. It laughs at my food processor; you have to go at it with the mortar & pestle and good ole' elbow grease. Worth it.
Close the little foil packets and bake for 8-10 min at 425°.
Cole slaw mix, cashews, shichimi togarashi, rice vinegar, soy sauce, cream sherry, and a dash of sugar. Saute until reduced:
That would require that I start actually measuring **** as I add it to the mix.
When I was a novice, I used to decry recopies that said stuff like "a dash" or "to taste."
Now I totally get it. My culinary skills, while far from professional, have at least advanced to the point where I don't measure when I'm inventing. I just put it in until it feels right.
So, my sincere sympathy for the novice cooks among us. I'd estimate around 1 tbs of lemon juice and 2 tbs of marsala per packet of fish on that last one. As for the slaw, probably 1 tbs each of sherry, vinegar and soy. Again, these are just wild estimates. Ain't no way I'm gonna try to estimate the volume of spices. You start light, knowing that you can always add spice, but you can never take it away.
1.) Bring water up to a boil in a pot.
2.) Drop in thermostat.
3.) Let thermostat boil until full opened.
4.) Extract fully opened thermostat with tongs and serve with garnish
1.) Bring water up to a boil in a pot.
2.) Drop in thermostat.
3.) Let thermostat boil until full opened.
4.) Extract fully opened thermostat with tongs and serve with garnish beer
I think after you make a few dozen dishes, you get a feel for the level of spice you impart to a dish by adding varying amounts. Plus you can start to get a feel for certain measures by the size of the mound of spice... e.g.:
01-31-2018, 04:32 PM
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