Random Food Thoughts

It's sad when long-standing eateries get shuttered.
 
Missed a question on this device's use in preparing a "gooey Swish dish"
MD10Q6.jpg


My defense is, in 11 years of the MG, I've never seen pictures of it in Nicky's kitchen - I'm sure you've got one, right, Nick? :)
 
Missed a question on this device's use in preparing a "gooey Swish dish"
MD10Q6.jpg


My defense is, in 11 years of the MG, I've never seen pictures of it in Nicky's kitchen - I'm sure you've got one, right, Nick? :)
Not the set up for half wheels of cheese like that, but an electric one that has trays that go under an element to melt the cheese with a plate on top for sauteeing toppings while your cheese melts, and two other "personal" sized ones that are heated by tea lights.
And we just happened have raclette for dinner the other night!
 
I sauté the chourizo with linguica, onion & garlic before I add any stock.
I saute it first in some oil and then take it out while the soup cooks. Then I put it back in at the end. I find that frying it releases some of it's oil and flavor into the pot, but if it cooks the whole time in the soup, it loses all its flavor and gets tough.
 
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