My son comes home the other night with a big zip loc bag containing what appeared to be steak. It turned out his work partner went fishing, that day, and caught a 65 lb. tuna! Too much to eat in a reasonable time for one person so we received a huge filet as a gift. Last night, I made a marinade of balsamic glaze, white wine (can't remember the name/brand 'cause I don't drink alcohol but it was delicately dry, from the aroma - great for cooking with fish), ground ginger, Asian sesame oil (I know they say don't use for cooking but I love it in a marinade sauce whose purpose is almost "blackening" such was this) brushed on the filets, which I cut about 3/4" thick, washed and patted dry before preparing. Then I dusted the glazed filets with a dry blackening rub for fish and poultry (the one with the guy that looks like Dom Deluise on the label), course cracked black pepper, fine white pepper, Kosher salt and sesame seeds. I placed a half dozen Roma tomatoes, two green peppers and a white onion (cut in half and sliced x 4, without cutting all the way through the root end - keeping it in two halves, in other words, leaving the root end still attached) on a hot grill, after bushing with marinade sauce and dusting with Kosher salt and toasted sesame seeds, while I prepared a cup of Basmati rice on the stove. When the vegetables were sweated and soft, the tomatoes almost bursting, I placed them into a foil wrap pre-treated with non stick spray and a few table spoons of the marinade sauce and loosely sealed, reducing the flame on one side of the grill to low. On the other side of the grill, I turned to high heat to sear the tuna steaks, waiting so they would come off the grill last, to the plated sides. After a few mouth watering moments waiting for the grill to be sizzling hot, the tuna steaks hit the searing grill and the aroma was almost too much to bear. Luckily there was more work to be done and before the grill top was replaced, the timer got set to 3.5 mins. and the vegetables got plucked off and dumped onto a large plate where the onion's root end, the green peppers stems and the tomatoes skins were removed (I left some of the smaller tomatoes intact for a nice presentation for the plated food). I sliced the green peppers length wise and roughly "smashed" some of the tomatoes and added both to the prepared rice, placing the onion wedges on top with several whole roasted tomatoes next to the rice, on the side. After the timer rang, I flipped the tuna steaks for 2.5 mins. and afterwards placed them on the plate next to the whole roasted tomatoes (you could also put them on top of the rice and veggies but my wife prefers on the side, separate). I served my wife a glass of the wine with her meal that was used in the marinade sauce, which she said added to the experience (must have, 'cause the "2nd dessert" was very good....if you catch my drift ;) We had homemade blueberry cobbler for "1st dessert" (I'll have to get my wife to write that recipe) that was as good as the main meal. I'm inviting my mom over tonight for a repeat performance since we didn't hardly put a dent in the huge filet.
Cut avo in half length-wise. Take out stone. Put salad dressing or equivalent into subsequent hole. Eat with spoon.
Don't thank me, thank the avo god of Uxbridge!
How is an Imperial pound related to an American pound? Are they the same? But a pound in the metric system is relatively easy. One U.S. pound is basically the same as one German "Pfund" which is pretty exactly half a kilo (500 grams)
Please do post your recipe for Scarlet Fire Sambal!
One of the problems with this is the use of different measurements
I live in Spain so all the measurements are metric, but i am English so i also use Imperial,( pounds ounces etc)
I have never used cups etc though
I will dig out my Recipe for Scarlet >Fire Sambal
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The idea kind of grosses me out, but then I don't eat duck. My sister's family, on the other hand, are big fans and had a turducken feast over the holidays last year.
I gotta try that game-hen>duck>turkey dish.... MMMmmmmmmmmmmmmmmmm.......
I know all about extra virgin - I went to a Catholic school...
(I actually knew that stuff about the oil, too - just being a wise ass with the joke -- the smack you just heard was Sister Rose Marie hitting me with a ruler)
but seriously folks:
unless I'm cooking Italian food or making pizza dough, etc. I never use olive oil or vegetable oil or corn oil...
we use grape seed oil for stir frying or whatever -- it is supposed to be healthy.
look here for details:
* Extra-virgin olive oil (sometimes called EVOO) comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
* Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
* Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor.
* Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
* Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
Pasted from Wikipedia. So basically you are correct CC, with your guess about "extra virgin" meaning extra chaste oil.
the album, not so much.
if you are using a standard cookie recipe with baking soda or a cake mix recipe with baking powder, you can eye-ball it without fear.
anything with yeast is a totally different story...
oh, and by the way, it is best to store your yeast in the freezer in an airtight container.
or use a scale?
up to you to get The Best of Bread, I suggest the latter...