Disqus - Friends of midorie

Re: The 10 Best Things That I Cooked in 2012

Adam Amateur Gourmet — Thu, 27 Dec 2012 23:58:34 -0000

That's coming next!

Re: The 10 Best Things That I Cooked in 2012

Adam Amateur Gourmet — Fri, 28 Dec 2012 19:12:01 -0000

Unfortunately the owner never responded to my email asking for the recipe. Ah well. There's a similar recipe from Anne Quatrano in my cookbook!

Re: The Best Broccoli of Your Life

Adam Amateur Gourmet — Mon, 31 Dec 2012 09:40:00 -0000

Just lay the vegetables and garlic on the cookie sheet, drizzle with olive oil, salt, pepper, and lift and move around with your hands until everything's coated.

Re: Chicken Adobo

Adam Amateur Gourmet — Wed, 02 Jan 2013 16:51:02 -0000

You don't eat that stuff… just the chicken and the sauce. It's yummy.

Re: Yes, I Fried Leftover Cornbread in Bacon Fat

Adam Amateur Gourmet — Fri, 04 Jan 2013 10:17:13 -0000

Good point, Career. Yes: next-day corn bread is better than same-day cornbread unless your cornbread is very firm.

Check out my new book, SECRETS OF THE BEST CHEFS (Artisan Books), available in book stores now!

Re: The 10 Best Things That I Cooked in 2012

Adam Amateur Gourmet — Sun, 06 Jan 2013 18:31:43 -0000

I found Kaffir Lime Leaves at a store called the Spice Station in Silverlake; I got my boneless lamb shoulder at Gelson's!

Re: Leftover Broccoli Sauce

Adam Amateur Gourmet — Mon, 07 Jan 2013 17:00:55 -0000

Salt-packed anchovies are the best but also require you to fillet them yourself. For this recipe, store-bought anchovies in oil are perfect. No particular brand, really, but try a few and see what you like.

Re: Leftover Broccoli Sauce

Adam Amateur Gourmet — Tue, 08 Jan 2013 14:19:46 -0000

That's a good idea! Let me know how it comes out.

Re: Lebanese Chickpea Stew

Adam Amateur Gourmet — Thu, 10 Jan 2013 12:59:34 -0000

You could try sun-dried tomatoes, though that'll be more expensive.

Re: The Best Chili of Your Life

Adam Amateur Gourmet — Sat, 12 Jan 2013 17:51:14 -0000

Put them in dry. They'll have plenty of time to soften and cook!

Re: Carnitas Tacos with Green Salsa and Pico de Gallo

Adam Amateur Gourmet — Wed, 16 Jan 2013 11:48:45 -0000

Hi MHL,
So sorry you had a bad experience. I did the recipe, as written, at 450 degrees and had wonderful results. I definitely didn't think there was too little liquid in the pot: it was positively doused with the puree of garlic, onions, etc. (even though it was only 1/2 cup of water, the onions released a lot of liquid) and then the Coke took the liquid to almost the tippy top. So from my point of view, it went into the oven with a lot of liquid and 2 hours later, the liquid had all been absorbed… Were they charcoal briquettes when you took the lid off? Or did that happen in the final 30 minutes? Again, sorry you had bad results.

Re: Carnitas Tacos with Green Salsa and Pico de Gallo

Adam Amateur Gourmet — Wed, 16 Jan 2013 11:59:45 -0000

Also, it was tempting to cut the pork shoulder into small pieces, but I used a ruler to make sure I was really doing 2-inch cubes which are very, very large. This is probably to protect them from drying out, another thing to look at.

Re: Carnitas Tacos with Green Salsa and Pico de Gallo

Adam Amateur Gourmet — Sat, 19 Jan 2013 12:12:13 -0000

I wouldn't make that substitution...I think you're way better off using canned!

Re: Lebanese Chickpea Stew

Adam Amateur Gourmet — Thu, 24 Jan 2013 13:05:07 -0000

Hi LizLemon,
Sorry to hear that! All I can say is that mine wasn't bland at all so maybe it came down to ingredients? Did you use chicken with skin? Your idea to do it again with less water is a smart one… If you try it that way, let me know how it turns out! Adam

Re: Broccoli Cheddar Casserole with Homemade Cream of Mushroom Soup

Adam Amateur Gourmet — Mon, 28 Jan 2013 15:06:48 -0000

Yes, you do, because they've given up all their flavor to the stock (sort of how you throw away the carrots and onions when you make chicken stock).

Re: Heaven & Hell Cauliflower Pasta

Adam Amateur Gourmet — Mon, 28 Jan 2013 18:35:57 -0000

Thanks for pointing that out... just fixed it!

Re: Brittany Cake Aux Pruneaux

Adam Amateur Gourmet — Tue, 29 Jan 2013 20:04:09 -0000

It tasted like a buttery cake with a fruity filling, almost like a Fig Newton in cake form.

Re: Brittany Cake Aux Pruneaux

Adam Amateur Gourmet — Sat, 02 Feb 2013 15:58:18 -0000

I'm not sure that'd be a good idea. I think orange flower water is a very specific flavor that is probably more flowery than orangey. But, on the flip side, it won't taste bad to do that… so follow your gut!

Re: Smothered Pork Roast Over Rice

Adam Amateur Gourmet — Mon, 04 Feb 2013 17:50:11 -0000

I'm thinking cooked greens are a natural! (Collards, probably best.)

Re: Quick Breakfast Tacos

Adam Amateur Gourmet — Mon, 04 Feb 2013 18:15:41 -0000

Hi Deana,
Thanks for letting me know your thoughts. I agree and for the most part, when there's a formal recipe I want to share (like the recent Daube de Beouf, Prune Cake, Carnitas, etc.) I've been using hRecipe to enter the recipe info so it's easy to print. The two posts you cite are exceptions for specific reasons: (1) the Momofuku cookie post is from a few years ago, when I wasn't using hRecipe; though I could certainly go back and edit that to make it more user-friendly (and probably should); and (2) the breakfast taco post was more an idea of a recipe (toast a tortilla, cook some eggs, improvise a salsa) rather than an actual recipe and I'd rather my readers just read what I did in that case and make their own version than try to recreate precisely what I made for something so casual. But I take your criticism seriously and I'll keep it in mind going forward (and possibly backward!). Thanks, Adam

Re: Chicken Liver Toast & The Secret To A Good Chicken Salad

Adam Amateur Gourmet — Thu, 07 Feb 2013 13:56:26 -0000

1 minute or so, but go by color: golden brown on the outside, pink on the inside.

Re: Bagna Cauda (The Butter Garlic Anchovy Sauce of Your Dreams)

Adam Amateur Gourmet — Thu, 07 Feb 2013 14:47:24 -0000

Yikes, Claire, not sure sardines will work at all in the same way… I might suggest holding out for anchovies.

Re: Lunch at Chung King in the San Gabriel Valley

Adam Amateur Gourmet — Thu, 07 Feb 2013 16:10:27 -0000

Sounds great… moving that to the top of my list!

Re: The Best Broccoli of Your Life

Adam Amateur Gourmet — Thu, 07 Feb 2013 17:44:18 -0000

Definitely not!

Re: Perfect Steak

Adam Amateur Gourmet — Mon, 11 Feb 2013 21:41:03 -0000

Hi Mike, it's been a while since I learned this recipe, but a New York strip steak sounds perfect. Also: you can watch the video on YouTube!
http://youtu.be/Y9k4FRVClrk

Hope you enjoy,
Adam