To fuck or to cook?

[Hank Chinaski]

Originally Posted by Miss Maine

Just to insert a contrary view, I have had an All-Clad non-stick pan for 15 years and it still has all its 'nonstick-ness'. I use only wooden spoons, and wooden and plastic spatulas when cooking, and I wash it by hand (no dishwasher), which might have extended its life. It still works like a charm.

Miss Maine

dtb, could you ask your staff to settle this?

[dtb]

Originally Posted by Hank Chinaski

dtb, could you ask your staff to settle this?

In these tough economic times, I'm down to a bare-bones staff, and they don't have time to ponder the deep questions such as this one. However, from comments I have overheard in the scullery, and observations I have made when meandering through the kitchen during meal-prep times, I'd predict that -- were they to HAVE the time to ponder these issues -- they'd recommend the cheaper non-stick pans.

In other cooking news, I made shepherd's pie the other night (yes, I made it -- not the staff, unless you count the child labor I used to help cut stuff up) and it was DELICIOUS!

[Hank Chinaski]

Originally Posted by dtb

In these tough economic times, I'm down to a bare-bones staff, and they don't have time to ponder the deep questions such as this one. However, from comments I have overheard in the scullery, and observations I have made when meandering through the kitchen during meal-prep times, I'd predict that -- were they to HAVE the time to ponder these issues -- they'd recommend the cheaper non-stick pans.

In other cooking news, I made shepherd's pie the other night (yes, I made it -- not the staff, unless you count the child labor I used to help cut stuff up) and it was DELICIOUS!

When i was a child we vacationed at a resort on mont Tremblant (in the off season). the place had Shepard's pie EVERY NIGHT, as did I. I've had other recipes*, but none touch that one. If requested I will post.


* the bottom being the rest stop version from the restaurants from the official stops on the 401. Gag me.

[Tyrone Slothrop]

About which country was this said?

No other cuisine can make the blend of rabbit and clam seem so natural.

Answer here.

[Sparklehorse]

Originally Posted by Tyrone Slothrop

About which country was this said?



Answer here.

Hmm, I was close in my guess but should have realized that "marginal revolution" would mean underappreciated rather than a current darling cuisine.

[taxwonk]

Originally Posted by Tyrone Slothrop

About which country was this said?



Answer here.

I guessed correctly. I actually think I know of the dish the writer refers to.

[Fugee]

I just bought 1/2 pound of morel mushrooms* at the farmers market. I've never tried them before but have heard how fabulous they are.

Does anyone have good recipes for making them?

*No, Lester, not that kind of shroom.

[taxwonk]

Originally Posted by Fugee

I just bought 1/2 pound of morel mushrooms* at the farmers market. I've never tried them before but have heard how fabulous they are.

Does anyone have good recipes for making them?

*No, Lester, not that kind of shroom.

rinse them lightly.

Slice lengthwise in 1/4 inch slices
saute in butter and olive oil with shallot until they have given up most of the water they naturally retain.

From that point, you can add a touch of sherry or cabernet to make a light mushrom ragout to top a steak or peice of chicken. You can make a cream soup base and add the mushrooms, then simmer for 1 hour. You can toast a piece of sourdough and mound the mushrooms on top, with a touch of sea salt and pepper.

I also like to mix them with some chanterelle and oyster mushrooms, prepared as above.

[Replaced_Texan]

Originally Posted by taxwonk

rinse them lightly.

Slice lengthwise in 1/4 inch slices
saute in butter and olive oil with shallot until they have given up most of the water they naturally retain.

From that point, you can add a touch of sherry or cabernet to make a light mushrom ragout to top a steak or peice of chicken. You can make a cream soup base and add the mushrooms, then simmer for 1 hour. You can toast a piece of sourdough and mound the mushrooms on top, with a touch of sea salt and pepper.

I also like to mix them with some chanterelle and oyster mushrooms, prepared as above.

Or you could throw what Wonk just described on pasta.

Morels really are as good as people say they are.

[Sparklehorse]

Originally Posted by Replaced_Texan

Or you could throw what Wonk just described on pasta.

Morels really are as good as people say they are.

I bought a bunch of hen-in-the-woods mushrooms from my CSA last fall. I and sliced them thinnishly, then sauteed with butter, salt and pepper (as described by Wonk). When they were mostly cooked (pan drying out and mushrooms starting to caramelize), I added some (maybe a 1/2-3/4 cup) heavy cream to the pan. I cooked it down till it thickened and then tossed with (fresh) pasta. I think I also added some fresh nutmeg, which is always good with cream. At any rate, it was delicious and mushrooms that good, like your morels, undoubtedly, don't need a lot of embellishment.

[Fugee]

Originally Posted by Replaced_Texan

Morels really are as good as people say they are.

Glad to hear that because they're kind of expensive to throw away if I don't like them.

[Sidd Finch]

Originally Posted by Fugee

I just bought 1/2 pound of morel mushrooms* at the farmers market. I've never tried them before but have heard how fabulous they are.

Does anyone have good recipes for making them?

*No, Lester, not that kind of shroom.

Half a pound? I'm jealous.

Saute veal scallops (or chicken, if you must) in butter/oil. In another pan (or the same, after the veal is done), saute some shallots. Then add the morels -- whole if they are small (like the size of the top joint of your finger), or cut in half/sliced (morels have a pretty broad size range). Saute for a few minutes, until they are soft. Remove the pan from the heat, add some brandy or calvados, and light the fucker up. (Be careful -- you can get a good 2 feet of flame here). Return to heat, add some cream (preferably creme fraiche if you can get it). Then put the veal in that, turn it a few times to coat it.

Morels and peas are also a great combination. Basically, morels pick up any sauce you cook them with (don't use tomato-based sauce) and make it yummier.

[Fugee]

Originally Posted by Sidd Finch

Half a pound? I'm jealous.

Saute veal scallops (or chicken, if you must) in butter/oil. In another pan (or the same, after the veal is done), saute some shallots. Then add the morels -- whole if they are small (like the size of the top joint of your finger), or cut in half/sliced (morels have a pretty broad size range). Saute for a few minutes, until they are soft. Remove the pan from the heat, add some brandy or calvados, and light the fucker up. (Be careful -- you can get a good 2 feet of flame here). Return to heat, add some cream (preferably creme fraiche if you can get it). Then put the veal in that, turn it a few times to coat it.

Morels and peas are also a great combination. Basically, morels pick up any sauce you cook them with (don't use tomato-based sauce) and make it yummier.

Half a pound was the small bag. The others were in 1 pound bags -- it's just coming to the end of morel season here.

I think morels must be a different size here. I bought a bag with the smallest size morels in it and they are all bigger than my whole thumb. The larger morels were like half the size of my hand.

[Greedy,Greedy,Greedy]

Originally Posted by Fugee

I just bought 1/2 pound of morel mushrooms* at the farmers market. I've never tried them before but have heard how fabulous they are.

Does anyone have good recipes for making them?

*No, Lester, not that kind of shroom.

With that many? Soup.

Saute in butter and madeira (a generous couple of splashes) with a few shallots and a smidgeon (I really mean smidgeon) of tarragon. Add chicken stock. After the flavors marry but before they are sucked out of the shrooms, serve it with a dollop of creme fraiche and a bit of tarragon garnish.

[bold_n_brazen]

Originally Posted by taxwonk

rinse them lightly.

Slice lengthwise in 1/4 inch slices
saute in butter and olive oil with shallot until they have given up most of the water they naturally retain.

From that point, you can add a touch of sherry or cabernet to make a light mushrom ragout to top a steak or peice of chicken. You can make a cream soup base and add the mushrooms, then simmer for 1 hour. You can toast a piece of sourdough and mound the mushrooms on top, with a touch of sea salt and pepper.

I also like to mix them with some chanterelle and oyster mushrooms, prepared as above.

Hotttt.

Seriously.