en-us https://www.intensedebate.com/users/747489 Comments by Journeyman Cook http://www.journeymancook.com/recipes/beef-wellington-a-new-old-traditon/#IDComment248590441 Sounds great! Tue, 27 Dec 2011 15:42:19 +0000 http://www.journeymancook.com/recipes/beef-wellington-a-new-old-traditon/#IDComment248590441 http://www.journeymancook.com/recipes/rice-rice-very-nice/#IDComment214899857 To me, ambrosia is whatever's good! We never had an Italian name for them, or if we did, we never used it. They're called Arancini in Sicily and Palline di Riso in Naples and are traditionally filled with meat sauce, tomato sauce, mozzarella, or peas, and many times, combinations thereof. Some are filled with mushrooms, pistachios, or aubergine, too. Whatever you call them, they're good! Mon, 31 Oct 2011 17:43:01 +0000 http://www.journeymancook.com/recipes/rice-rice-very-nice/#IDComment214899857 http://www.journeymancook.com/recipes/theres-not-enough-songs-about-sqaush/#IDComment214892810 Glad you enjoyed it! Mon, 31 Oct 2011 17:26:20 +0000 http://www.journeymancook.com/recipes/theres-not-enough-songs-about-sqaush/#IDComment214892810 http://www.journeymancook.com/recipes/rice-rice-very-nice/#IDComment214892712 Let me know how you like them! Mon, 31 Oct 2011 17:26:08 +0000 http://www.journeymancook.com/recipes/rice-rice-very-nice/#IDComment214892712 http://www.journeymancook.com/the-books/#IDComment214892616 Sounds great! Mon, 31 Oct 2011 17:25:55 +0000 http://www.journeymancook.com/the-books/#IDComment214892616 http://www.journeymancook.com/recipes/winner-winner-chicken-dinner/#IDComment196866118 Thanks, Alicia! More regular blog posts are on the way! Thu, 22 Sep 2011 16:33:04 +0000 http://www.journeymancook.com/recipes/winner-winner-chicken-dinner/#IDComment196866118 http://www.journeymancook.com/restaurants/divine-intervention/#IDComment130842579 Thanks, Brad! It was great seeing you guys! Need to plan a dinner out soon! Sat, 26 Feb 2011 14:50:26 +0000 http://www.journeymancook.com/restaurants/divine-intervention/#IDComment130842579 http://www.journeymancook.com/fresh-and-local/michael-pollans-food-rules-28/#IDComment109197366 That's great, Deb! After setting ours up I moved some of the items from the refrigerator freezer to the chest freezer and it was like they were lost in there! I spent a good part of the day preparing the last items from our CSA basket for freezing. It's fun going to the store knowing that I can pick up extra items and not have to worry about storing them. The convenience factor is huge! Thu, 11 Nov 2010 13:33:00 +0000 http://www.journeymancook.com/fresh-and-local/michael-pollans-food-rules-28/#IDComment109197366 http://www.journeymancook.com/food-and-drink/adventures-in-canning/#IDComment108618622 I'll bring you some! Mon, 8 Nov 2010 21:02:38 +0000 http://www.journeymancook.com/food-and-drink/adventures-in-canning/#IDComment108618622 http://www.journeymancook.com/recipes/20-20-24-hours-to-go-i-wanna-make-some-pickles/#IDComment108618500 Great idea on the red pepper flake! I'll bet a chili would work well, too. Sorry about the Ramones ear worm; I've been hearing it all day myself! Mon, 8 Nov 2010 21:02:01 +0000 http://www.journeymancook.com/recipes/20-20-24-hours-to-go-i-wanna-make-some-pickles/#IDComment108618500 http://www.journeymancook.com/fresh-and-local/emerging-chefs-strut-their-stuff/#IDComment107230560 Thanks, Dan. It was a pleasure meeting you and I look forward to see you at the next event! Mon, 1 Nov 2010 20:53:27 +0000 http://www.journeymancook.com/fresh-and-local/emerging-chefs-strut-their-stuff/#IDComment107230560 http://www.journeymancook.com/fresh-and-local/i-think-im-in-the-soup/#IDComment105815344 The raisins plump up like little grapes and add sweetness as well as thickening. It's a great contrast to the sourness when you bite into one of the raisins. Doug still plays the guitar and is still married as far as I know. I'm sure that wasn't the last time he got in trouble! Sun, 24 Oct 2010 21:20:31 +0000 http://www.journeymancook.com/fresh-and-local/i-think-im-in-the-soup/#IDComment105815344 http://www.journeymancook.com/fresh-and-local/have-farmers-market-will-cook/#IDComment66713029 Interesting that you mention foiling. There are some cooks, Alton Brown included, who recommend braising in foil so that the entire surface area of the meat is in contact with the liquid. I've only done it that way once and it didn't seem to make that much difference, but once doesn't constitute a definitive position for me. In a smoker or on the grill, I think the foil would be interesting to try. Fri, 9 Apr 2010 03:14:13 +0000 http://www.journeymancook.com/fresh-and-local/have-farmers-market-will-cook/#IDComment66713029 http://www.journeymancook.com/tjc-theme-song/#IDComment63697277 It a YouTube embedded vid: Bonnie Raitt - Blender Blues recorded in 1972. Tue, 23 Mar 2010 18:32:33 +0000 http://www.journeymancook.com/tjc-theme-song/#IDComment63697277 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63695850 Dave, I read your review and enjoyed it very much. I love making pasta, so I would have liked to have gone to that class. I guess we're even! Tue, 23 Mar 2010 18:21:34 +0000 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63695850 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63695704 Thanks, Liz. I did take some, they just didn't turn out good enough to use here. See you next time! Tue, 23 Mar 2010 18:20:29 +0000 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63695704 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63566552 My pleasure! I am very lucky to live in a city where such fine chefs are doing great things. Tue, 23 Mar 2010 00:41:12 +0000 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63566552 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63533044 Sorry, Woz, I should have let you know that the pig was naked. Mon, 22 Mar 2010 20:01:52 +0000 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63533044 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63532913 Thanks, Heidi! Terrific meeting you as well! I can't wait for the next class! Mon, 22 Mar 2010 20:00:52 +0000 http://www.journeymancook.com/restaurants/high-on-the-hog/#IDComment63532913 http://www.journeymancook.com/recipes/into-the-briny-deep/#IDComment61510574 I was a little wary of this myself, having tried some marinades that did nasty things to meat. I agree that the cut makes a big difference and even the brand/quality of a bird will, too. Luckily, the brines I've tried haven't effected the consistency at all and have imparted some wonderful flavors. A good rub or brine will definitely make a difference for a lesser cut or quality. Either way, it's a matter of taste, and I'm glad I was able to find a couple of brines that work for me. Thu, 11 Mar 2010 18:58:06 +0000 http://www.journeymancook.com/recipes/into-the-briny-deep/#IDComment61510574