Prog Chefs Unite!!!

You know, I grew up with a mushroom expert - my father. Gathering mushrooms was his main hobby, and he had become so good at recognizing them that, every time we went on holiday in the Dolomites area of Northern Italy, people went to him for advice. He had plenty of books on the subject, and during the summer and early autumn we always had mushrooms around the house. This is why I recognised that particular species.

All right, I tried to make some dulce de leche from some Eagle Brand... and I figured that since it's a little dangerous to boil the can for 2 hours, I'd do it in the oven. But the texture is not as great as it is when you boil it.

Dean wrote: ^ I've only every boiled it in the can (unopened & no puncture holes) - works great and never had any accidents (it cannot produce enough pressure to rupture the can) and need to top up the water from time to time to keep the can covered. However I usually boil it for 3 hours for a thicker texture.

^ Mmm, good point... all that delicious dulce de leche lost on (all right, licked off) the whisk...

I grilled panini sandwiches and asparagus tonight. Even wrapped bricks in aluminum foil and used them to press them on to the grill. Tomorrow it's ribeye steaks and roasted veggies.

E

E-Dub wrote: I grilled panini sandwiches and asparagus tonight. Even wrapped bricks in aluminum foil and used them to press them on to the grill. Tomorrow it's ribeye steaks and roasted veggies. E

Same here man.  With butternut squash soup. 

Tonight my wife made Shrimp and pasta.

I don't know how to describe it without giving away the "secret recipe," but damn it's good! 

Did my steaks and roast veggies. Packed some yukon gold potatoes, onions, bell peppers and carrots in aluminum foil with some seasoning, olive oil and some bacon drippings and roasted them directly on the grill. Almost as good as the steaks.

E

Not really. I had made bacon in the morning for breakfast and used just a little of it and threw the rest out.

E

This morning I felt creative and sauteed a cod fillet in a cream sherry and butter sauce I just sort of made up as I went, dropped it on a bed of rice, and I must say I am really pleased with the result.