Tuesday, April 29, 2008
Sunday, April 27, 2008
Friday, April 25, 2008
Sunday, April 20, 2008
A good relationship with my local fishmonger (Philadelphia Lobster and Fish) has allowed me to broaden my knowledge on the topic, and to get the best catch, however my meat knowledge is rather lacking. To change this, I turned to Main Line Prime, and found a knowledgeable staff and great products (they even have real Kobe).
So, if you're ever in need of some high quality meat, stray away from Whole Foods and get into Main Line Prime, you'll thank me after dinner.
Wednesday, April 16, 2008
Corned Beef simmering away.
(It's not the red color you generally get from corned beef and that's because my mom didn't get the necessary pink salt to preserve the color. Yes I know, you're saying "he's the typical teenager blame everything on the mom" however it was my fault as well. I should've reminded her 15 times instead of just 10 to get the pink curing salt, and not "pink himalayan salt." This himalayan salt is cool, and the absence of the curing salt won't change the flavor much, so I guess it's really not a big deal).
Yea I know it looks kinda funky in that picture, my camera is bad.
Anyway, stay tuned, I'm cooking my corned beef in T-20 minutes.
Monday, April 14, 2008
So, go and try this if your home is infested with dogs and cats, more importantly, try this if you love some delicious, house-warming, flavorful food.
The Braise: Warming homes (and eliminating odors) since medieval times.
Thursday, April 10, 2008
Sunday, April 6, 2008
Tuesday, April 1, 2008
Now the topic of this post wasn't to tell you about a salmon dish I made, rather it was to inform you on how to cook it to the appropriate doneness.