foodnetwork.com/recipes/tyler-florence/…

That one looks reasonable, it calls for truffle oil (eek), but I'd use my real truffles instead.

A lot of recipes call for stirring in cream, I've never done that. Or creme fraiche or marscarpone for that matter

Jamie Oliver

jamieoliver.com/recipes/rice-recipes/grilled-mushroom-risotto

I always use cream

It makes it... Creamier.

I happen to have some that needs to be used.

And a lot of parmesan/pecorino/grana padano for depth

Pre-saute the mushrooms, natch

You know what I'd really like to try? It would be off the wall and would want something other than mushrooms, but I'd love to finely shred my aged beemster gouda and use it in a risotto.

maybe lardons of maple cured bacon...

Gouda would be good with mushroom risotto

Bacon.... Maybe

Perhaps some really crisp lardons of bacon as a garnish sprinkled on top

and caramelized onions

Easy tiger

Less is more

you think it would work with mushrooms?

I was thinking of just caramelized onions and bacon. With mushroom too it would be too much.

Speaking of bacon, I have a type I've never tried. Made from the jowl.

Cheese and mushrooms yes

Bacon and caramelised onion risotto does not sound appealing to me.

Have you heard that Isis has beheaded another American journalist?

Yes

Animals

hiya!

Hi

You are new. State your business.

;)

@ElendilTheTall Cooking, eating, getting drunk. Well, the first two happen once in a while, really.

And the third is more or less daily?

:)

@ElendilTheTall My physician is very strict. "You must drink at least 2 liters a day" he said

And how are you related to him?

@ElendilTheTall Not in a direct way. He is just the brother of a neighbor of mine. The ownr of the liquor shop, now that you mentioned it

Ha

From whence do you hail?

@ElendilTheTall Buenos Aires, Argentina

Well, that's a new one

You're not American, are you?

We have Americans, Dutch, Belgians, Bulgarians

You are the first South American

Let alone Argentinian

Well, I guess I should feel honored

I am not American no

brb

belisaurius and I had a chat a few days ago. I brought him here after we started a conversation in comments.

Did you put him through Orientation?

Show him the facilities?

Apply the brand?

@ElendilTheTall Are there brothels in here?

just asking.

@ElendilTheTall We could open a bar in that corner, and a restaurant with good jazz in the other one. That will attract users like flies

Good jazz is a contradiction in terms.

@ElendilTheTall oxymoron

like "beloved wife"

But no. I like jazz, really

Nobody's perfect

@Jolenealaska How was your photo contest? Could you finish on time?

Ha, photo contest he says

It was a recipe contest, and yes, I got the most important recipe entered on time.

You'd think it was a photo contest

@Jolenealaska Good!

thanks in large part to all the help I got from Elendil and rummi with the photography

@ElendilTheTall I haven't tasted any food. Only photos of empty jars and masonry sandwiches :)

I await my cut of the winnings with stoic patience

lemme see

dammit. I just ruined another pan that's 2 in 2 days.

Just click on the word yesterday

iI'll bring you to page too small to read. Click on them to make them bigger.

@Jolenealaska The picture looks gorgeous !

great work

Thank you!

The sandwich is really yummy.

Even if I did get really sick of it towards the end :)

@Jolenealaska How many have you tried while researching the whole thing?

Making the sandwich?

@Jolenealaska yep. How many trials before the "perfect one"

the third sandwich was right. Then I made it again exactly as the recipe said (to test the recipe) and twice more to try to get the best shot of it.

@Jolenealaska I hate writing recipes. In fact, many times I can't even remember how I made the thing by the time we seat to eat it

Some friends believe I'm fond of keeping secrets. They can't understand I just keep forgetting :)

Yep. You either write it down because it was great and you want to repeat it, or you write it down to share. It's much easier to write it down for your own use.

@Jolenealaska And then there is the unspeakable subjective part. "Fry until brown" ... What "brown" ...HOW dark?

@belisarius any shade will work

This is so beginners won't stop the process once the meat starts going from pink to pale grey.

Then there's stuff like this:

@Jolenealaska He he.I commented there:)

I see :) it's actually not bad- just 10 inches instead of feet :)

@rumtscho but sometimes a really dark brown is needed. How can you say "30 seconds before it becomes charcoal"

Oh cool! There is a renfaire in a castle nearby this weekend!

Maybe I should go there.

@belisarius And in which circumstances is that really important?

Rummi, Please read the 3rd comment to the first answer to that question...What is she saying??

The only one I know of is when making candy. You use a thermometer there.

renfaire = Renaissance Fair?

@Jolenealaska yes

@Jolenealaska "I think I misunderstood you".

At least this is how I read it.

@rumtscho Turkish rice comes to my mind right now

Haven't been to one of those in ages.

@belisarius I have never seen turkish rice browned

so is my reply all that needs to be said?

@Jolenealaska yes, for me it would be enough to get the matter settled.

Turkish rice...exciting!

@Cerberus It's fabulous

Good to know!

Is it basically rice fried until brown?

@Cerberus Half and half. You fry half of the rice and then add the other half and broth

@Cerberus Not really fried. Toasted with a bit of oil

the toasting process infuses a smoky taste

I can say that my home cuisine is practically Turkish. I didn't even knew that it is possible to make rice in any other way than the pilaf way. But I have never seen any Bulgarians or Turks toast the rice to brown. It is only fried until translucent, then the water comes in.

Where is this variation with the toasted rice popular?

@rumtscho I really don't know where. For me it's a family recipe, but I found it all over the Internet

@belisarius And then make a kind of risotto?

Interesting. Now I wonder if there is some local variation within Turkey, resp. the former Osmanic territories.

@belisarius What's the difference?

@Cerberus Well, it's not "creamy" at all. The grains are fully separated

Frying rice is creamy?

Yes, I've never heard of risotto made with oiled rice.

This is called the "pilaf' method, because you usually make a pilaf with it.

@Cerberus no no ... not at all

Anyway, it's delicious with meat or poultry.

@Cerberus do you think I should visit the ritterfest here?

I just learned it's this weekend. This is a picture from last year.

Nice outfits.

I'm now pondering whether I want to do it. Somehow I wanted to be lazy this weekend.

I have no experience with Ridderfeesten...

Do you have a friend who is into this kind of thing?

Whom you can bring?

@Cerberus or a horse ...

I think one music mini-festival I visited once was part of a ritterfest. But I didn't go to the actual market part, just to the medieval metal concert.

@Cerberus No, I'd have to go alone.

I actually learned from it because somebody advertised going there on Meetup, inviting people. But I have a conflicting appointment the day they are going.

@belisarius A horse can be a friend!

@rumtscho What is a "medieval metal concert"??

@belisarius medieval metal is a subgenre of heavy metal

@Cerberus better than most

@rumtscho Hmm perhaps you can find people nearby who would on the same day as you.

@rumtscho Oh! Please excuse my ignorance

@belisarius Like dogs!

and a concert is, well, a band playing. In this case, it was called a "festival", but it was a 6 hours concert with 4 bands.

@belisarius Watch out, or she will post the Great Chart of Metal Terminology...

@belisarius no problem, most people don't know the distinction between different genres of heavy metal.

This is an example of good medieval metal. Sadly without a video.

@rumtscho The music is nice. They could spare the singng

@belisarius then, for you, another band.

They are a bit less metal and more pure medieval. And they don't sing, mostly.

@rumtscho much better ,)

Funny, but somehow I can't think of a medieval metal band which is not German. Some sing in other languages, for example Latin, but they are still from Germany.

nice

@belisarius interesting, I should listen to them more. I didn't know about that one.

@rumtscho Look like the legacy of the symphonic rock

@belisarius ah no, there is symphonic metal, that's separate.

But it's my bedtime now. It was nice talking to you, bye.

@rumtscho See ya!

Hey rummi, hows your chemistry?

Ah, I see you're going to bed. I'll catch you later.

Bye Rummy!

how 'bout you @Cerberus, How's your chemistry?

Pretty good.

Yours?

So you have entered the sandwiches you wanted into the contest?

I entered the best 1. Time just got too short to get the others entered.

Ah OK.

They'll go next year.

It will probably be some time until you get the results?

Only 2 weeks!

I bought sodium bisulfate for my Avocado experiment. NaHSO4.

Turns out that what I should have bought is Sodium bisulfite NaHSO3

I understand that my product is a bit more acidic.

In the minute amounts (30mg per 100grams of avocado) I'll be using, can I expect them to behave pretty much the same?

Here's my sandwich entry BTW:

I read the respective MSDSs. The product I accidentally have is slightly less toxic (LD50 2800mk/kg) vs (LD50 2000 mg/kg) So I think I'll just do it, pretend I have the right stuff. If it works, great, if not, I'll try again to get the right stuff.