Poker Zombie
Royal Flush
Nice dishes (the actual plates). What are they (in particular the plate for the shrimp and rice).
Nice dishes (the actual plates). What are they (in particular the plate for the shrimp and rice).
I don’t know if meatball pho is traditional, but I love it.Mom’s pho. So good
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The star if this plate was the rice. We had a pan at lunch that I cooked a couple strips of bacon in, so I used that to toast the rice. Then I added a 3:1 water/wine mix to cook the rice. Just stunning!
Literally a hundred times, if not more - and I'm a firefighter, so I have more than a fire to worry about. If my house burns, I get to live with that fact the rest of my career.Ok chefs, we are making Steak au Poivre tonight and we are scared of the flambe portion of the cooking. Anyone ever done this? Any tips so we don't burn our house down or our faces off??!! Our cabinets are rather close to the cooking surface...we were thinking we would add the cognac outside on the bbq and use a long lighter???
here is an example of the technique...
Literally a hundred times, if not more - and I'm a firefighter, so I have more than a fire to worry about. If my house burns, I get to live with that fact the rest of my career.
1st, make sure your cabinets are clean underneath. Lots of grease builds up there, so clean that off.
Beyond that, fear is your enemy. Start small with the cognac, you can always add more. You just need a fire that you are not going to be afraid of. Alcohol flames burn relatively cool, and wont heat your cabinets up enough to make tham off-gas (pyrolysis). They won't burn, but you should still keep the fire moving.
Finally, have a fire extinguisher handy, in case you panic and drop it on the floor. You can also have a lid close by to cover it if you need to, but alcohol fires will burn out pretty quickly.
I do mine in the dark now, because everyone loves a show, but might not be wise for your first cook.
Is that muenster cheese? My personal fav if it is