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Duncan MacDuff
Duncan MacDuff
6 years ago

“I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.”
– James Beard

Alexander
Alexander
6 years ago

Jack, you are an absolute natural at explaining cooking. These are by far my favorite TSP episodes! Great job!

Andrew
Andrew
6 years ago

Which oil do you prefer for the chili garlic oil?

Joshua Reynolds
6 years ago

Jack,

What kind of pressure cooker do you use for ribs?  The Carey Canner?  How many ribs can you fit in there?  Do you have a link to the steamer rack?

Thanks!

Hal Knights
Hal Knights
6 years ago

One of my favorite cheats is grape must. I actually tried it first from one of the food box subscriptions and it’s now a staple in my pantry. I use it on eggs, salads, pungent blue cheese on crackers…pretty much anything that calls for a semi-sweet finishing sauce similar to a reduced balsamic vinegar. It also goes by the name Saba in Italian cooking. Here is an Amazon link to an example: Saba

Christopher Flynn
Christopher Flynn
6 years ago

On the steaming eggs to hard boil them, I heartily agree. The only difference is I use a pressure cooker. Just put in your steamer rack, put in the water that your pressure cooker needs (mine is 1 cup, yours may vary) and then set it to high for 5 minutes. When it’s done, do a quick release and put the eggs in some ice water to cool them down. Quick and easy.

Mark
Mark
6 years ago

On the subject of yogurt cheese, I used Cabot Greek Yogurt to make the Cranberry Walnut Lebnah you talked about for Thanksgiving. It has no pectin but it does have whey and milk protein concentrates added, along with some vitamins. It seemed to work pretty well.

Dave
Dave
6 years ago

Try adding lump crab, smashed green peppercorns and a little lobster base to your egg drop soup.  Finish it with chopped green onions and a few hard boiled quail eggs.

Dave
Dave
6 years ago

Oh and fresh asparagus, Sup Mang Tay Cua