Comments for The Rogue Estate

Comment on Chef’s Night Recipe: Beef Burgundy by Good Cooking

Good Cooking — Fri, 24 Feb 2012 01:39:53 +0000

The truth of it is that healthful cooking techniques need to satisfy merely THREE basic and simple standards the food you eat should not have surplus amount of fat and salt i.e. should not be an excellent source of calories, it should retain it\’s nutrients i.e. it shouldn\’t be empty calories above all, it should taste good.
Great Post, Terrific to find another Food lover

Comment on Chef’s Night: Le Lundi Gras! by Megan

Megan — Thu, 23 Feb 2012 12:05:51 +0000

It really should be pointed out that Jason did the work on the beignets….I had almost nothing to do with them :)

Comment on TBIFOM #03: A Nice Mix by Bob

Bob — Mon, 09 Jan 2012 05:43:37 +0000

Seconded. RE absolutely needs to posse up with GoP to throw down some incredible tables.

-///

Comment on TBIFOM #03: A Nice Mix by Ian

Ian — Wed, 28 Dec 2011 01:56:08 +0000

You bet your dry bippy, DB(GH)! We would love to join forces sometime and conquer a few grapes. Does the Gang have any early 2012 events planned?

Thanks for the comment, and stay tuned for more.

Comment on TBIFOM #03: A Nice Mix by Dark Bastardo

Dark Bastardo — Tue, 27 Dec 2011 05:15:10 +0000

As you mention, we love this producer, and this particular bottling offers great QPR (Quality/Price Ratio) year in and year out; thanks for including the link! Very little from California comes close to being this good for this price. Think you nailed it with the grilled lamb loin chops and roasted herbed potatoes. Given our close proximity, we need to get together and eat and drink a little more often, eh?

Cheers,

Dark Bastardo aka George Heritier

Comment on Sopa Verde con Tortilla by NACHO

NACHO — Fri, 17 Jun 2011 06:00:13 +0000

Well as a mexican its a strange form for this dish but it looks good il try it with some changes :)

Comment on A beefy take on a classic Pozole by Martin

Martin — Wed, 11 May 2011 14:54:23 +0000

Sorry for this, but your recipe goes far from the mexican pozole from Guerrero, the one that is eated in all the country. If you want a real mexican recipe let me know. Best!

Comment on Observations of a Kitchen Veteran by Jack

Jack — Sun, 13 Mar 2011 08:06:51 +0000

Haven’t run into that one, not that I know of anyway… But if you walk into a sushi bar you pretty much already know there’s little chance of escaping rice. Most Atkins followers I’ve encountered at my current job will ask for a roll made with a sheet of cucumber instead of rice and nori.

Comment on Observations of a Kitchen Veteran by joe

joe — Wed, 09 Mar 2011 06:30:08 +0000

well said my brother!. I’m surprised though, you left out my personal favorite, those who claim to be allergic to gluten whom are in fact only atkins afficianados.

Comment on A beefy take on a classic Pozole by Kelly A.

Kelly A. — Thu, 24 Feb 2011 15:43:46 +0000

I almost always make my posole with beef or bison now. yumm… Now I wish I had a pint frozen for lunch today. Never tried it with beans tho’.

Comment on Observations of a Kitchen Veteran by Deano

Deano — Thu, 24 Feb 2011 06:48:40 +0000

Jack, Sir,

You are my Fuck Damn hero.

Comment on Butter Sauces by Jack

Jack — Sat, 20 Nov 2010 07:24:21 +0000

Sorry for the late response, I was gearing up for a vacation when you commented.

The “old fashioned way” will still give you a broken mess of fat and acid. Whipping the cold leftovers bit by bit into reduced cream is the only way to bring it back to life, and do that right before serving as it won’t be stable for long. Any leftovers the second time around are pretty much garbage.

Glad you found this post helpful! I have a few posts dealing with stocks and sauces you may also find interesting.

Comment on Butter Sauces by Cindy

Cindy — Mon, 08 Nov 2010 03:23:50 +0000

Excellent post. I made my first beurre blanc tonight – or so I thought, but it did call for cream. I appreciate your correcting my mis-conception and providing so much useful information on the topic. I’m just a mom, not a chef but I’ve been branching out, trying new things. I was trying to figure out what to do with the leftover sauce (I ended up with way to much) when I came across your article. Will I be able to reheat the old fashioned way since I made it with cream or should I still use your technique?

Comment on Observations of a Kitchen Veteran by Jack

Jack — Thu, 28 Oct 2010 05:09:06 +0000

Thank you for the comment, glad you found it amusing! I was kinda goin for Bourdain/Lewis Black/Foamy the Squirrel all rolled together. In most parts (in my head at least) it had very much the same cadence and pace of a Foamy rant.

Thanx again!

Comment on One Sassy Sauce by Karen Lee

Karen Lee — Thu, 28 Oct 2010 01:13:40 +0000

Seriously Raq, is this from one of our culinary arts books? My mouth is watering…