tag:blogger.com,1999:blog-6090349809306615395.post3831117242238715663..comments2024-03-07T19:40:47.138-06:00Comments on Monster Occurrences Both Forreign and Domestick: Foodin' With LawblogChris Trashhttp://www.blogger.com/profile/02865292827217459866noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6090349809306615395.post-17766298398993628782011-03-10T10:16:50.678-06:002011-03-10T10:16:50.678-06:00I tasted too much, by the time I was done there wa...I tasted too much, by the time I was done there was no food left.<br /><br />I'm just being overly facetious with my comments, this is a great first post, looking forward to more.<br /><br />The acid part was especially surprising. I would never have thought that was a good idea.sharktamerhttp://pardax.innoreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-28161696075789938872011-03-10T10:10:42.539-06:002011-03-10T10:10:42.539-06:00RIP Chef Tom :(RIP Chef Tom :(sharktamerhttp://pardax.innoreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-32522075106378771322011-03-09T21:12:27.147-06:002011-03-09T21:12:27.147-06:00This was very informative! I am now going to calib...This was very informative! I am now going to calibrate my oven, b/c I had never thought about that before.<br /><br />My request is for recipes! I am always looking for new things to cook b/c I tend to always make the same things.thisismynightmarehttps://www.blogger.com/profile/13539377296403890862noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-47983066905645505162011-03-09T14:10:02.366-06:002011-03-09T14:10:02.366-06:00Really love the column - I believe I am what they ...Really love the column - I believe I am what they call a 'food-enthusiast' and really, most of the time, I am a tad too enthusiastic about it. <br /><br />Can't wait for the next one. Thanks LB !Maudhttps://www.blogger.com/profile/08034740829846800493noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-22550670303647738122011-03-09T12:05:27.980-06:002011-03-09T12:05:27.980-06:00@Lawblog You're right. Searing filet or someth...@Lawblog You're right. Searing filet or something calls for mega-heat, and is kind of fun. But generally speaking, I've found that a lot of people cook their meats at too-high a heat and it winds up in dry, tough meals.fozzy_the_chairhttps://www.blogger.com/profile/17594335215796312840noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-45683547987455828682011-03-09T11:52:13.786-06:002011-03-09T11:52:13.786-06:00@fozzy This is true for many preparations, althoug...@fozzy This is true for many preparations, although sometimes it is necessary to add some high heat. I plan on doing a future article just about meat and cooking temperatures. So stay tuned!Lawbloghttps://www.blogger.com/profile/09426952619136187200noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-68345909270461783692011-03-09T11:47:28.020-06:002011-03-09T11:47:28.020-06:00I really enjoyed this column and am looking forwar...I really enjoyed this column and am looking forward to future columns! I especially appreciated the bit about knife skills. My knife skills are TERRible, so I'll definitely be checking out the YouTubes.mtnsbeyondmtnsnoreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-22965645676693323712011-03-09T11:45:08.505-06:002011-03-09T11:45:08.505-06:00These are all great. If I could add a no. 11, it w...These are all great. If I could add a no. 11, it would be this: It's better to cook meats at a lower heat for a longer time than just turning the burner all the way up. Slow cooking is the secret to keeping chicken and beef moist and tender, and also much more flavorful. Just heat the pan at 2 or 3, throw a lid on it and be patient. Your food will be that much better for it.fozzy_the_chairhttps://www.blogger.com/profile/17594335215796312840noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-44240946747866416232011-03-09T08:36:23.534-06:002011-03-09T08:36:23.534-06:00@Anchor Management I agree that following recipes ...@Anchor Management I agree that following recipes blindly is not a real way to learn how to cook, however, when you're just beginning it's a great way to get started. The more recipes you follow, the more exposed you get to different types of flavors and the way they interact with each other. You also get experience in knowing generally how and when one should apply heat to different ingredients. <br /><br />It can also be helpful when you're stuck in a rut. For example, if I'm in a songwriting rut, I get the music and learn a song that I like. Seeing how someone else approaches the same thing that you're doing can be invaluable. <br /><br />Also, if you want to make something from scratch (such as a bolognese) it helps to look at different recipes for the same thing. If they all have a couple ingredients that are the same, you know you probably should include those. Likewise, one might have an unexpected ingredient, such as star anise, and you can say "Oh. That might work really well" and try it in yours. That's why I advocate recipes, at least at the beginning of the learning process.Lawbloghttps://www.blogger.com/profile/09426952619136187200noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-64684314924241368402011-03-09T07:18:30.839-06:002011-03-09T07:18:30.839-06:0011. If in doubt, pour sugar in it!11. If in doubt, pour sugar in it!duncanhttps://www.blogger.com/profile/15047955040285773358noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-59556508001486012882011-03-09T06:31:35.288-06:002011-03-09T06:31:35.288-06:00I applaud you for points 8 and 9, which are some t...I applaud you for points 8 and 9, which are some things I tell friends who want to know how they should start. However, I am on the fence about people wanting to learn how to cook following recipes. The problem is that while it would make for great practice if they tried and understood what they were doing with the recipe, a lot of the times it seems like they are just following the steps and not learning WHAT they are actually doing with their ingredients. They know how to make that dish, but not how to take those basics to a different dish. <br /><br />Also, I have to try nr. 3, because my oven is really messed up and it keeps my from making large dishes in it.<br /><br />Who are your cooking inspirations? I'm a total Heston Blumenthal adept myself. Everyone should make bolognese with star anise in it, it boosts the flavor so much.Anchor Managementhttps://www.blogger.com/profile/09108424093071645154noreply@blogger.comtag:blogger.com,1999:blog-6090349809306615395.post-46749738254892432452011-03-08T21:29:57.276-06:002011-03-08T21:29:57.276-06:00I admire your creative output. I am actually a lot...I admire your creative output. I am actually a lot jealous of your creative output.Godsaucehttps://www.blogger.com/profile/06295243296580603875noreply@blogger.com