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  1. dls1

    Question

    I'm in the same camp as Jake. I don't like either because I don't care for any food that's sweet.
  2. dls1

    Piacentinu Ennese (Saffron & Peppercorn)

    Beautiful looking cheese, Loyd. Nice job. If I remember correctly, this particular cheese is normally aged for about 2 months. How long did you ultimately go?
  3. dls1

    Pitina Fraulana

    Though I've never made pitina I've had it several times in the past when I was in the Northeastern part of Italy. As I recall, once the meat balls were prepared they were cold smoked for anywhere from a couple hours to a couple days before being set aside for about a month to finish. I also...
  4. dls1

    SV Elk & Balsamic Blueberry Sauce

    Great job, great looking meal and a nice presentation as well. I've only had elk a few times, the first time being about 30 years ago at a restaurant in Santa Fe. I saw it on the menu and asked the server what it tasted like. His response was "Intense Beef", and I was all in. I've never made...
  5. dls1

    Best service to efile taxes?

    I don't use any of the E-File vendors as I have multiple unrelated sources of income and I rely on my tax accountants and tax attorney to handle it. That said, for those with simpler needs, I highly recommend Turbo Tax. A few years ago I guided my daughter through their system and was very...
  6. dls1

    Any Mechanics Out There

    I'm definately not a mechanic, but my daughter had the same code pop up a couple months ago on her car. In short, it's saying that the engine is running lean on bank 1, meaning the air to fuel ratio is biased towards air. In her case, it was an O2 sensor, but it could also mean several other...
  7. dls1

    Sous Vide Double Seared Venison Back Strap with Amaretto Cream Sauce, Pasta, and Caesar Salad with Garlic Bread

    Damn, that's beautiful, Keith. There's nothing wrong with a little decadence, but only once or twice a year is not nearly enough. You can do better than that. I make a savory Amaretto cream sauce similar to yours, but I add a little garlic confit and Dijon. No back straps available where I am...
  8. dls1

    What are you making for new years?

    We're still uncertain about New Year's Eve. but on New Year's day it will be our traditional black eyed pea jambalaya served with sauteed escarole.
  9. dls1

    What’s Your Avatar?

    Well, the OP's thread was a wake up call for me. My avatar was one of my cars, a 1988 Porsche 911 (930) turbo slantnose which I had for around 20 years. Sold it a few months ago so I guess it's time for a new avatar.
  10. dls1

    Homemade Tartar Sauce (my favorite!)

    That's a solid recipe Sherry, and somewhat similar to the one I use. I add some minced garlic and shallot, and use cornichons instead of dill pickles. I also double the amount of capers. Regarding the mayo, I do a 50/50 blend of mayo and sour cream, and the mayo's usually homemade though, in a...
  11. dls1

    Pizza Sauce Recipe

    Here's the recipe I use, Pizza Sauce 1 (28-ounce) can whole peeled tomatoes 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 medium cloves garlic, grated or finely minced 1 teaspoon dried oregano Pinch red pepper flakes Kosher salt 1 medium yellow onion, peeled and split in...
  12. dls1

    SEC Championship cook and contest

    UGA - 44 LSU - 31 I'm taking LSU @ +17.5 to cover
  13. dls1

    What are your top 3 all-time favorite western movies?

    I'm not much of a western movie fan, but my choices would be Django Unchained, No Country For Old Men, and Blazing Saddles, which is forever etched in my brain.
  14. dls1

    _ichigan week

    It's pretty simple - Ohio State was out played, and more significantly, out coached by Michigan. Enough said. I got caught up in the Ohio State hype like so many others and assumed they were going to win, but I bet Michigan and the points to cover. That worked out fine.
  15. dls1

    Louisiana Shrimp and Corn Bisque

    Indaswamp, Thanks very much for posting your recipe. It looks like a lot's going there, but mostly prep work. Once you get the mise en place in order, it looks to be a pretty straight forward and engaging process. I have most of the ingredients on hand and for those are missing, they're...
  16. dls1

    Louisiana Shrimp and Corn Bisque

    Thanks, I appreciate it. I've got a brunch for around a dozen people coming up in a couple weeks, and the bisque sounds like a perfect item to serve. In anticipation, I just ordered a 8 oz. bag of Pop's powder.
  17. dls1

    Louisiana Shrimp and Corn Bisque

    Damn IS, that bisque looks, and sounds, great. I could go for a bowl of it right now. Using 3 lbs. of shrimp, what's the total finished volume? Also, would you mind sharing your recipe?
  18. dls1

    Real Deal Roman Pasta Carbonara (Guanciale and Pecorino Romano)

    For 1 pound of pasta, I use ½ cup of freshly grated Pecorino, plus more for garnish. I add it towards the end of the cooking process, and add the cheese in 3 batches, allowing each batch to melt, before adding the next. I understand what you say about carbonara in America or, for that matter...
  19. dls1

    Real Deal Roman Pasta Carbonara (Guanciale and Pecorino Romano)

    Great looking dish, IS, and a nice presentation, as well. The dish, one of the four pillars of Roman cuisine, is one I've made for many years using the traditional method in a manner similar to yours. With just four primary ingredients (pasta, fatty cured pork, cheese, eggs), and the proper...
  20. dls1

    Potato Pave, a French Classic

    Very nice, Chile. Great job, and an excellent presentation, as usual. I've made potato pave many times using a classic French recipe I got long ago that's quite similar to yours. I do trim the potatoes in rectangles, and slice them with a mandoline very thinly, almost see through wafer thin and...
Great deal on LEM Grinders!
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