Recent content by rick alan

  1. rick alan

    April 2020 Challenge - Inside the Box

    My ex wasn't a great cook in general, but she made a hell of a chicken dish with a box of dirty rice
  2. rick alan

    Stretching a buck in this awkward time.

    This looks like the first recession I've been through where I will be be well positioned. But I will add I got through the others simply by not spending money. Where I had to spend I simply would not pay retail. Plenty of opportunities if you spend your free time looking, as some here apparently...
  3. rick alan

    Chris Kidder Special 12" Chef Knife Ironwood

    Just an idea what your money buys you Jap-side: https://knivesandstones.us/collections/tanaka/products/tanaka-blue-2-nashiji-line-knife-gyuto-270mm-lite The blue#2 alloy steel is reactive, but not like pure carbons, it will probably hold an edge as well and maybe better than the soft sv35n, and...
  4. rick alan

    Cooking with truffles... ideas?

    By "synthetic" TF I did mean oil that has the gas bubbled through it that is the major pungency factor in truffles. It gets released from truffles by heat, it does get easily absorbed and retained by oils and salt. I've heard there is a trick for infusing oil with truffle essence, that hearsay...
  5. rick alan

    A can of tuna

    Right, #13, either selective blindness here or cheflayne did not originally mention cream cheese in the ingredients list.
  6. rick alan

    A can of tuna

    That was Butzy, and actually sounds like crab dip and such, but with tuna instead.
  7. rick alan

    Cooking with truffles... ideas?

    Maybe you meant you were thinking of adding truffle to a bird already roasted. As I understand, aside from the gas they release when in contact with some heat, which gives that distinct flavor, truffles taste just like a mushroom. So far as I know they go on when you pull from the dish from...
  8. rick alan

    A can of tuna

    A half-pound of dry noodles for 7oz of tuna!? I guess I would use that with 2 or 3 cans of tuna. Does sound like something to try at least once.
  9. rick alan

    Carbon steel vs cast iron?

    Yeh, forgot about the oven thing, and have been using electric for a long time now. Cruijff was way cool, I think he had these 26 maxims in particular. He, Ronaldhinio, Messi and Barcelona FC turned me onto football/soccer.
  10. rick alan

    What are the best herbs for a French Omelet?

    Oh gosh but the oil is unexpectedly wonderful. I do prefer the oils to the dried spice for omelets and delicate things, much smoother flavor. Not a lot of heat to Merken, but a lot of flavor. The oil is a bit expensive and not many sources, I wish we had more Chileans in the States.
  11. rick alan

    A can of tuna

    There was a time I felt I needed to eliminate oils (actually it was gluten and lectin causing the problems, but doctors knew nothing about that at the time, or much of anything else about nutrition). Anyway, I rather liked subbing mashed butternut squash for mayo in tuna salad. Nowadays I...
  12. rick alan

    Carbon steel vs cast iron?

    If you really need to insulate the handles here on CI, then a couple of urethane dip coats, or carve out and expoxy together wood scales.
  13. rick alan

    What are the best herbs for a French Omelet?

    OK just about my favorite shaken'n stirred type omelet is simply one made with Merken oil added then plopped into a croissant. For something else different and wonderful try crispy shallot and coriander (ground). It's nice when you get just a couple ingredients that really shine through together.
  14. rick alan

    Brown Garlic?

    The only point is that the spores can be found anywhere, exist anywhere, and the fermenting garlic should be no more harmful than any other garlic clove.
  15. rick alan

    Cheese tasting like a bad smell, what do you really do with it?

    Amoniated brie I like but, though I am by no means any sort of prude, turned Langres (having no amonia to it) I still do not yet have a taste for. But I have to say that if a hot date offered it to me, knowing full well it's effect, I wouldn't whimp out. ;-)~
Top Bottom