Comments for Catastrophysicist

Comment on Quiche, God! by slicing the brined pork tenderloin » Curtir Gastronomia

slicing the brined pork tenderloin » Curtir Gastronomia — Sun, 13 Jan 2013 13:30:13 +0000

[...] quiche Image by B D T fairly (understatement) riche quiche. From Thomas Keller, with refined instructions from Catastrophysicist, here. [...]

Comment on Donnie Brasco Pork Shoulder by jackie furley

jackie furley — Tue, 11 Dec 2012 15:39:52 +0000

Put a water bath on the bottom of the oven and top it up (with boiling water) when you can. I have far less wastage that way. Then I crank up the heat at the end of 30 minutes (after removing the water bath) to crisp up the skin

Comment on Rillettes by Catastrophysicist

Catastrophysicist — Mon, 18 Jun 2012 00:24:17 +0000

I like eating rillettes with any drink that contains alcohol, but I suppose a luxurious red would pair especially well.

Comment on Rillettes by Claude Ripley

Claude Ripley — Sun, 17 Jun 2012 16:02:37 +0000

what do you suggest drinking with pork rillettes? I hope yo say red wine! But…

Comment on Quiche, God! by Sathya

Sathya — Fri, 30 Mar 2012 23:07:23 +0000

I love Quiche, the first shot is truthfully tempting !!!

Comment on The Sloss Furnaces by SLOSS FURNACES Redux « Catastrophysicist

SLOSS FURNACES Redux « Catastrophysicist — Sun, 18 Mar 2012 23:20:20 +0000

[...] visited while on our bicycle tour in 2008/2009. If you like you can go back and read about the site HERE, along with a decidedly less, perhaps, over-processed set of photos. The main reason I’m [...]

Comment on Mozza’s Fennel Sausage, Panna, Scallions and Red Onion Pizza by Catastrophysicist

Catastrophysicist — Sun, 11 Mar 2012 00:31:55 +0000

With that list of steps, the first 5 or so are the only really important ones for making the dough. The rest is just your basic ‘how to make a pizza at home’ run down. I made some more today actually, and it seemed much easier. I also moved my stand mixer to the floor for that stage, and saved myself an earthquake! This dough is seriously good, though. I’ve been craving it constantly.

Comment on Mozza’s Fennel Sausage, Panna, Scallions and Red Onion Pizza by Naomi

Naomi — Sat, 10 Mar 2012 08:09:45 +0000

I forgot you said don’t be daunted by the high step count and was daunted by the high step count! Our electric oven is really bad too. We recently bought a new one, but have to wait until our kitchen is done before we get it fitted. I’m excited about using it, but also worried about what it will do to my cooking until I get used to it.

Comment on Steamed Sweet Potato by Catastrophysicist

Catastrophysicist — Fri, 09 Mar 2012 01:52:16 +0000

I used to have similar feelings towards cilantro myself, so I understand your sentiment. However, my palette has since changed, and now I can not get enough of it. I often substitute cilantro for parsley when making tomato sauce these days. I’m sorry that this combination didn’t work for you.

Comment on Steamed Sweet Potato by Foodjunkie

Foodjunkie — Thu, 08 Mar 2012 23:20:37 +0000

I am going to rate this one a miss. Steaming is a good way to cook them but unless you REALLY love cilantro it is a bit overpowering here. I will admit to being a little lukewarm on cilantro at the best of times. It is good but too easily becomes overpowering. The recipe was worth trying however and thanks for sharing something different.