Got a big laugh out of the peasant line. What an excellent reason to cook! lol
#EdenCooks - Beef Stew OR Pho Bo - Mon. Jan 16 at 8pm EST
01/16/2012
Quote:
Thats so weird Ive never heard anyone say that. I looove onions, I put them in almost everything.
Originally posted by
Darklyvan
Hold the onions lol, I can not stand the taste of onions
01/16/2012
Quote:
:O Blasphemy! I am a total sucker for onions. Everything with onions, all day!!
Originally posted by
Darklyvan
Hold the onions lol, I can not stand the taste of onions
01/16/2012
Quote:
HAHA!!! Very nice!
Originally posted by
Antipova
Sigh. Strait of Gibraltar, straight out of the pot. Sam, can you fix my typo?
01/16/2012
Quote:
Then skip'em, my friend! I never eat raw onions unless I'm sleeping alone, but I have to admit I really enjoy the taste! (And if they're cooked they don't linger on your breath, so I don't have to feel bad about eating them cooked! )
Originally posted by
Darklyvan
Hold the onions lol, I can not stand the taste of onions
01/16/2012
Quote:
My friend's ex-boyfriend was a big baby about onions. Made her pick them out of food. She loves onions, so the relationship was clearly destined to fail!
Originally posted by
Starkiller87
Thats so weird Ive never heard anyone say that. I looove onions, I put them in almost everything.
01/16/2012
Quote:
I despise onions, but realize they are necessary in cooking so I tolerate them cooked but if you even think about putting a raw onion on my plate then I suggest you spin yourself right back into the kitchen and prep an entirely new plate without raw onion. Yes, it's that bad.
Originally posted by
Starkiller87
Thats so weird Ive never heard anyone say that. I looove onions, I put them in almost everything.
01/16/2012
Quote:
Uncooked onions on top of chili. I can die, nomnomnom.
Originally posted by
Antipova
Then skip'em, my friend! I never eat raw onions unless I'm sleeping alone, but I have to admit I really enjoy the taste! (And if they're cooked they don't linger on your breath, so I don't have to feel bad about eating them cooked! )
01/16/2012
Quote:
Yeah, right? I love historical contexts. James Peterson's book "Sauces" opened my world!
Originally posted by
ellejay
Got a big laugh out of the peasant line. What an excellent reason to cook! lol
01/16/2012
Quote:
It is the main reason I learned to cook. My mother told me as a kid that if I did not want to eat what everyone else was eating then I needed to make myself my own dinner. So I did.
Originally posted by
Starkiller87
Thats so weird Ive never heard anyone say that. I looove onions, I put them in almost everything.
01/16/2012
Quote:
As soon as I can find it
Originally posted by
Antipova
Sigh. Strait of Gibraltar, straight out of the pot. Sam, can you fix my typo?
01/16/2012
Quote:
My boyfriend can be really picky I understand how it is to cook for someone picky.
Originally posted by
Darklyvan
It is the main reason I learned to cook. My mother told me as a kid that if I did not want to eat what everyone else was eating then I needed to make myself my own dinner. So I did.
01/16/2012
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
01/16/2012
Quote:
All the time, for everything especially sauces. I keep a spoon close by for tasting and adjusting.
Originally posted by
Antipova
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
01/16/2012
Quote:
You would get along with my friend Jake. I would have to change whole dishes for you, I love raw onion, lol.
Originally posted by
Ansley
I despise onions, but realize they are necessary in cooking so I tolerate them cooked but if you even think about putting a raw onion on my plate then I suggest you spin yourself right back into the kitchen and prep an entirely new plate without raw
...
more
I despise onions, but realize they are necessary in cooking so I tolerate them cooked but if you even think about putting a raw onion on my plate then I suggest you spin yourself right back into the kitchen and prep an entirely new plate without raw onion. Yes, it's that bad.
less
01/16/2012
Sometimes. It depends on the dish. With soups and sauces, always.
So, it should be salty and significantly beefy at this point? Or just salty?
So, it should be salty and significantly beefy at this point? Or just salty?
01/16/2012
Quote:
How do you know how to adjust your seasonings if you do not taste as you go. Just do not use the same spoon over and over.
Originally posted by
Antipova
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
01/16/2012
I definitely taste foods as I'm cooking them; how else would you know to add a flavour you're missing?
01/16/2012
Quote:
Then you and hubby would hit it off smashingly! So does he. I indulge his green onion craving every so often and he's so adorable when he asks if he can have one!
Originally posted by
Jul!a
You would get along with my friend Jake. I would have to change whole dishes for you, I love raw onion, lol.
01/16/2012
Quote:
Go easy on the fish sauce, don't pour too much at once!
Originally posted by
Antipova
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
01/16/2012
Sometimes I do, it depends. I usually will at some point or other.
01/16/2012
Quote:
Oh, both. And you'll also really taste the anise-fennel-coriander combo, too. Pho broth is like nothing else in the world.
Originally posted by
Ansley
Sometimes. It depends on the dish. With soups and sauces, always.
So, it should be salty and significantly beefy at this point? Or just salty?
So, it should be salty and significantly beefy at this point? Or just salty?
01/16/2012
Quote:
I feel very silly, because I do not see it.
Originally posted by
Jul!a
As soon as I can find it
01/16/2012
Quote:
AMEN TO THIS!
Originally posted by
Rossie
Go easy on the fish sauce, don't pour too much at once!
01/16/2012
Quote:
Always! Sometimes I'll be completely full by the time I'm done cooking.
Originally posted by
Antipova
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for ... more
Now, for the pho.
The bones will give up most of their flavor in three to four hours. After you've had your pot simmering for just under three hours, add some fish sauce and some rock candy (or sugar). This is usually convenient for me---when I make pho broth a day in advance, I start the broth simmering, and then I make some other meal. (skimming occasionally) After I've made, eaten, and cleaned up the today-meal, I can relax for an hour or two, and then go back to finish the pho broth.
Taste your broth to make sure it's tasting right. You want it to be just a *little* too strong right now, because the noodles and bean sprouts are not salted, and so some of the salt will be lent to them. So, a little too salty now because you will dilute it later.
Do you taste your foods as you're cooking them?
less
01/16/2012
Quote:
Haha, I'm not as big on green onions. I like most of the rest though, especially the sweet ones. I love adding it to guac, although if Jake will be eating it I must abstain.
Originally posted by
Ansley
Then you and hubby would hit it off smashingly! So does he. I indulge his green onion craving every so often and he's so adorable when he asks if he can have one!
01/16/2012
Quote:
I think I said "you'll be eating this strait out of the pot" instead of "straight"... but maybe I misread my own writing. Ah well, either way!
Originally posted by
Jul!a
I feel very silly, because I do not see it.
01/16/2012
Quote:
Dammmn it. I didn't see the fennel. Substitute?
Originally posted by
Antipova
Oh, both. And you'll also really taste the anise-fennel-coriander combo, too. Pho broth is like nothing else in the world.
01/16/2012
Quote:
Screw that, if you like it, make two!
Originally posted by
Jul!a
Haha, I'm not as big on green onions. I like most of the rest though, especially the sweet ones. I love adding it to guac, although if Jake will be eating it I must abstain.
01/16/2012
Quote:
Green onions in chicken salad sammiches. I dont use green onions too often. I like purple onions on other sandwiches though.
Originally posted by
Jul!a
Haha, I'm not as big on green onions. I like most of the rest though, especially the sweet ones. I love adding it to guac, although if Jake will be eating it I must abstain.
01/16/2012