tmdonahue’s Profile
Recent Comments
Threadless T-Shirt Giveaway: A Piece of Cake
Southern Coconut, yes, m'am.
Have you discovered any new amazing foods lately?
I'm losing some weight via a low-carb diet and I just discovered Shirataki: noodles made of tofu and yam flour. One gram carb per ounce of noodle. Yes, they're not as good as Italian semolina noodles, but they fill a craving. Oh, and for those who care, they're gluten free, dairy free, and egg free.
The 20 Dishes you need to know
Sorry, I should have read other comments before posting my screed.
See more comments by tmdonahue »
Recent Posts
tmdonahue hasn't written a post yet.
Recent Favorites
tmdonahue hasn't favorited a post yet.
Recent Polls
tmdonahue hasn't answered any polls yet.
Recent Quizzes
tmdonahue hasn't taken any quizzes yet.
Recent Comments
Cook the Book: 'Gourmet Today'
Happily, my first cook book was the Joy of Cooking. It remains the closest thing to a bible of the kitchen. I'd recommend it as a first cookbook to anyone. (This is the older edition. I've not looked at the controversial recent editions.)
Threadless T-Shirt Giveaway: A Piece of Cake
Southern Coconut, yes, m'am.
Have you discovered any new amazing foods lately?
I'm losing some weight via a low-carb diet and I just discovered Shirataki: noodles made of tofu and yam flour. One gram carb per ounce of noodle. Yes, they're not as good as Italian semolina noodles, but they fill a craving. Oh, and for those who care, they're gluten free, dairy free, and egg free.
The 20 Dishes you need to know
Sorry, I should have read other comments before posting my screed.
The 20 Dishes you need to know
One should learn 20 _techniques_ and that will yield unlimited numbers of different dishes. Amongst the techniques might be:
Braising (stew, pot roast, short ribs, lamb shanks, osso buco, coq au vin)
Roasting
Grilling and broiling
Stir Frying
Deep Frying
Poaching Meat and Fish
Poaching eggs
Assembling a salad dressing with variations, of course
Stock making
Flour-thickened sauces (gravy, white sauce, veloute, some cream soups, mornay sauce, souffle, croquettes, "al a king")
Breading meat or other foods in three steps (flour, egg, crumbs) for frying
Steaming vegetables
Oil-liaison sauces (mayonaise, hollandaise, bernaise, etc.)
Yeast breads
Baking powder biscuits and quick-breads
Pie dough
The butter method for cookies and cakes
Boiled custard (creme patisserie, sauce anglaise)
Deboning meats, poultry, and fish
Well, that's 19! Recipes are great inspiration but at the basis of all cooking and creativity in the kitchen and serving interesting leftovers, etc., is technique.
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Nothing special for me. I LOVE chocolate hazelnut.
Weekend Book Giveaway: 'American Cheeses'
How can one choose? So much cow goodness! Well, if I have to, Cowgirl Creamery Mt. Tam or Red Hawk.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
With great ham, just good butter, please.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
It's gone now, but the Little Pig Barbecue, in Columbia, SC, which was just a block from my home. When you ordered a sandwish, they took the butt out of the smoker and chopped it with a knife....it was wonderful and at least by me missed!!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye or a thick strip, grilled medium rare and thinly sliced. Oh, I have just had my first flat iron steak. Not a ribeye, but very tasty. Oh, any beef at all will do.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Rib eye, without a doubt. Although I wouldn't say "No!" to any number of other steaks.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
My favorite is long gone, the Little Pig, in Columbia, SC. Momma died, I hear, and no one else could make it work. Alas. AND it was a block and a half from my home!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
A chocolate souffle. Rarely done, but always appreciated.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
In my little city, Columbia, SC, is a guy who raises historic breeds of pig in the old-fashioned way. At farmers' markets Emile sells his pork and it's special. It tastes, well, like PORK. Recently, he's had quarters of suckling pigs. I roasted one with sage and rosemary from the garden, orange rind, and garlic. I deglazed the pan with a bit of chicken stock. Served it to food loving friends who went ga-ga. Soft, seemingly fat free, redolent of herbs, orange and garlic, with a cracklin' skin. Out Of Sight!
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Sadly, my favorite is no longer with us. The Little Pig, on Rosewood Drive, in Columbia, SC., just a block from my house. I am told that the mother of the family, who held the place together, died and so the place closed. Sigh.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Dim sum. I live in South Carolina so when in NYC, bagels and lox, which I can order over the internet, won't cut it!
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
A 70-th birthday party for 50 people for my partner of 30 years.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Strip...but I'm falling in love with flat iron.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Lots of things work for me, but with good ham, just fresh sweet butter!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Well, if I can't say, everything, then it's a simple chocolate souffle.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
LOVE delicatessen BUT I would choose dim sum. Which I can't get in South Carolina. I can get some Fed Ex'ed delicatessen, but dim sum: NO!
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
My father made baked beans with a thick layer of blanched salt pork on top. Great Northern Beans, onions, a little tomato. Not sweet. Seriously porky.
And the next day, a baked bean sandwich: cold, porky beans crushed into the bread with pepper and butter on the other piece of bread. I never learned my father's recipe and have failed in imitating it. I miss the pork and beans.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
I'm not inventive: mayonaise and mustard---preferally Maille mustard.
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
There are so many! Well, a few months ago one of our local pig farmers had quarter suckling pigs for sale at the farmers' market. His pork is old breed, free-range raised: the real thing. I scored the skin and rubbed w/ salt and pepper and a little Aleppo. Placed it on a pile of sage and thyme from the garden, with some orange zest and a head of garlic cut in half and roasted about 2 hours. While the pork rested, I deglazed the pan with a little white wine and chicken stock...just to make a little bit of liquid. The skin was crisp; the meat was soft, moist and seemingly fat free; all was fraqrant with the herbs. And my two best friends who love to cook and eat were there to share it. Perfect! Thanks, Emile! (The pig farmer)
Win a Free Organic D'Artagnan Turkey Here!
Well, anything brulee--like pumpkin pie--is better than not brulee!
Recent Posts
tmdonahue hasn't written a post yet.
Recent Favorites
tmdonahue hasn't favorited a post yet.
Polls
tmdonahue hasn't answered any polls yet.
Quizzes
tmdonahue hasn't taken any quizzes yet.
Happily, my first cook book was the Joy of Cooking. It remains the closest thing to a bible of the kitchen. I'd recommend it as a first cookbook to anyone. (This is the older edition. I've not looked at the controversial recent editions.)