Mariah Milano - The Pornstar Foodie :)
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You're an evil, evil man.I love it when our American friends talk in Celsius.
Take me.
hey Bob dice up some shitake mushrooms and get some black truffle oil to put into the egg puff.
check this out http://dinnerwithmariahblog.com/?p=723 I used pancetta but you can replace that with your salami did you mean in a puff pastry? if so, sorry
check this out http://dinnerwithmariahblog.com/?p=723 I used pancetta but you can replace that with your salami did you mean in a puff pastry? if so, sorry
I've told you before coming from the land of Worcestershire sauce, everyone just says 'wusta sauce'. Burgers looked great, Gouda not my fav cheese I'd probably go for a gruyere myself
Gruyere isn't smoky at all. It has a nutty flavour. Fucking fine burger though, good on you gorgeous.
Why would anyone be eating anything off of Stoya's ass and why would you expect to see it in THIS thread? Very strange post lol
and why would I eat anything off of Stoya's ass when I could just as well eat her ass all by itself which is surely what I would do? I'd eat that ass like my momma made it
and why would I eat anything off of Stoya's ass when I could just as well eat her ass all by itself which is surely what I would do? I'd eat that ass like my momma made it
Having just scoffed a large bowl of spaghetti aglio olio e peperoncino, maybe you should bring your Italian side out on your next dish?
bobjustbob
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dice up some shitake mushrooms and get some black truffle oil to put into the egg puff.
check this out http://dinnerwithmariahblog.com/?p=723 I used pancetta but you can replace that with your salami did you mean in a puff pastry? if so, sorry
It looks so much like those mini appetizer sized quiches. We see them in the frozen sections that are heat and eat. I wouldn't mind doing the fluffy egg with the pancetta and shitake, but it has to be served as soon as it comes out of the pan. I don't want to cook in the middle of a card game. I could prep a quiche but that would involve rolling out puff pastry and a 24 cup pan that I'd have to buy. Those bastards aren't worth it. They're getting your potato skins from your link below. I can prep it early and substitute sautéed onions and roasted peppers for my veg friend.
http://dinnerwithmariahblog.com/?p=1943
I did do the pancetta shitake last night for myself. Truffle oil was easier to find than I thought. I'll be using it for something else in the future for sure. I was worried that the pancetta and mushrooms would sink to the bottom but they didn't. It stood up and looked perfect on the plate.
I like getting a new dating woman to come to my house to help cook our dinner and this recipe can't get fucked up. She'll feel so good having done this it could be a deal breaker for getting laid. Yea, call me a pig but this is going into my arsenal.
well sadly there is an influx of truffles coming from China that are far inferior but of course much cheaper. Truffles are more expensive than weed. Look in the bottom of the bottle of your truffle oil and you'll see a tiny little chip. that's the truffle in a otherwise ordinary olive oil But yes they sell a version of it in most supermarkets these days. But in all reality comparing real truffles to truffle oil is like comparing sex with the hottest woman on the planet with sniffing dirty underwear. They aren't even in the same league. Get yourself a nice big black truffle and shave off a slice and put it on literally ANYTHING and you will see what I mean. I bought a bottle of 7 black truffles in Italy which cost 327 euro and brought them back with me. Mind you truffles are the size of a golf ball so they aren't big. I put them on EVERYTHING! Omelets, pasta, vegetables, potatoes, I went through them like shit goes through a goose. I became addicted. I keep a bottle of truffle oil in my pantry but rarely use it. It just isn't the same. I order a truffle here n there from Alma Gourmet and Dartagnan.com if I have something planned otherwise Ill go crazy with them.
But yes they sell a version of it in most supermarkets these days. But in all reality comparing real truffles to truffle oil is like comparing sex with the hottest woman on the planet with sniffing dirty underwear. They aren't even in the same league. Get yourself a nice big black truffle and shave off a slice and put it on literally ANYTHING and you will see what I mean. I bought a bottle of 7 black truffles in Italy which cost 327 euro and brought them back with me. Mind you truffles are the size of a golf ball so they aren't big. I put them on EVERYTHING! Omelets, pasta, vegetables, potatoes, I went through them like shit goes through a goose. I became addicted. I keep a bottle of truffle oil in my pantry but rarely use it. It just isn't the same. I order a truffle here n there from Alma Gourmet and Dartagnan.com if I have something planned otherwise Ill go crazy with them.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
The burgher had me mystified. With the pork and sausage and 85% beef, that thing was ready to swell into one of those rounded top burghers that you can't stack anything on. In order to get a flat burgher from a pan you need to make the middle thinner than the outside. You didn't do that. Your instructions was to stick it into an oven. Okay, that will keep it flat but can I get a rare burgher from an oven? I guess I can. The video showed the flat and photos showed the red. Start piling up on it.
Back in college (100 years ago) we had Jack-In-The-Box here. They make the burgher and had a bar to dress it up. Add your own anything like a Fudruckers but at McDonald's price. Ketchup and mayo to make my thousand island but I added horseradish. Not only great on the burgher but to dip your fries in...yum.
Please enjoy the video below.
Back in college (100 years ago) we had Jack-In-The-Box here. They make the burgher and had a bar to dress it up. Add your own anything like a Fudruckers but at McDonald's price. Ketchup and mayo to make my thousand island but I added horseradish. Not only great on the burgher but to dip your fries in...yum.
Please enjoy the video below.
well sadly there is an influx of truffles coming from China that are far inferior but of course much cheaper. Truffles are more expensive than weed. Look in the bottom of the bottle of your truffle oil and you'll see a tiny little chip. that's the truffle in a otherwise ordinary olive oil
View attachment 342005
I've only ever had 'real' truffle once in a restaurant in Prato. Very simple just pappardelle, parmigiano, oil & truffle.
Bob, if I were going to cook the burgers in a skillet I would dent the center. But I prefer to sear them then put them in the convection oven. it helps to keep the juices INSIDE the burger rather than being burned off by flames or being overheated in a skillet after leaving the burger. The oven is a dry heat, which helps to contain all internal moisture where it belongs. of course you can get them rare and bloody in the oven if you choose, it's all a matter of cook time. You can do that by searing them only as well. The photo was of the burgers after being seared BEFORE going into the oven. The inside was raw at that point. The very hot skillet is a must as well so use cast iron.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
With any hope she will ask me to give it to her. Into her arse and all.
Back to the burgher. I figured you knew about denting the burgher. After watching the video I can see why you didn't do it. I don't have a convection oven so I'll have to do my adjusting. Trial and error, that could be fun. Keep making them and eating them, yum.
Truth be told I need a new set of stovetop ware starting with a cast set. The rest I will have to build piece by piece since the better stuff is quite costly.
Cuisinart actually makes a really nice stainless steel set for around $100. I bought this for use on my show to keep my really good stuff nice but its really good and I use it all the time now pretty much. It was a 10 piece set with stock pot, large and small skillet and large and small sauce pan all with lids and all stainless. (they count the lids as a piece as well) I bought my cast iron skillet at cracker barrel for $35 or so after I accidentally let water sit in my old one and it rusted
Convection cooks about 20% faster and at 20% less temp. But when I do the videos, I don't give convection time, I give regular time as not to require math
Convection cooks about 20% faster and at 20% less temp. But when I do the videos, I don't give convection time, I give regular time as not to require math
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
The cast pans are the first ones I buy. I also want a cast chicken fryer. I love making battered shrimp, mushrooms, and scallops. I also do catfish and chicken nuggets but all of that stuff can be done in any smaller pan. Breaded and baked chicken is fine but batters of them must be fried in a cast.
The Cuisinarts are nice sets and at that tag and blow away all of that aluminum shit. The problem I have is with the cleanup. Make a mistake and buildup begins. Yea, I can do the vinegar thing and get it back to showroom new but I don't want to pay the price for my mistakes with cleanup time. Ceramic is a direction I might want to go. I have a tall spaghetti pot and Dutch oven of ceramic for years that I love. Nothing ever sticks to those that a Brillo can't get out. That spaghetti pot, boy oh boy. That's where I make my stocks. It has a mesh sleeve that goes bottom to top with a handle. The lid closes with the sleeve inside. Throw everything into the sleeve and add the water. Once it gets to boil I can keep it simmering with match heat for hours. Lift the handle and pull up and nothing but broth left in the pot. Leave the mesh out and do a pot roast.
After I but the casts. I think I'll try a ceramic fry pan and sauce pot and see how that goes before I add additional items to my set.
The Cuisinarts are nice sets and at that tag and blow away all of that aluminum shit. The problem I have is with the cleanup. Make a mistake and buildup begins. Yea, I can do the vinegar thing and get it back to showroom new but I don't want to pay the price for my mistakes with cleanup time. Ceramic is a direction I might want to go. I have a tall spaghetti pot and Dutch oven of ceramic for years that I love. Nothing ever sticks to those that a Brillo can't get out. That spaghetti pot, boy oh boy. That's where I make my stocks. It has a mesh sleeve that goes bottom to top with a handle. The lid closes with the sleeve inside. Throw everything into the sleeve and add the water. Once it gets to boil I can keep it simmering with match heat for hours. Lift the handle and pull up and nothing but broth left in the pot. Leave the mesh out and do a pot roast.
After I but the casts. I think I'll try a ceramic fry pan and sauce pot and see how that goes before I add additional items to my set.
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