I AM NOT A FOOD. I AM AN ANIMAL WITH A KINGDOM.

BLOOD COW
COW BLUR 3
I AM AN ANIMAL

~ Chef Davies-Tight, at your service






BROWNED SPAGHETTI STICKS

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Browned Spaghetti Sticks For Rice Pilaf dishes

1 T. extra virgin olive oil

50 (or as many as you want) stands of dried spaghetti , broken into 4ths or 6ths

Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around with tongs, being careful not to burn them, but also careful to brown them all.

Transfer to pot of boiling water and cook till tender – just as you would do regular pasta.

Drain in wire mesh strainer and run under cool water to keep separate.

I use these little sticks in rice dishes to create an alternate texture to the rice. Nice.

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BLACK RUSSIAN CROUTONS

BLACK RUSSIAN CROUTONS

Bakery-style black bread makes superior croutons for soup or salad. Why not give it a try next time you see some authentic Russian black bread!

Makes as many as you want

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PICKLED GINGER STICKS

Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too.

Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. Make pickled ginger sticks.

Peel the ginger, cut the tiny little nubs off and use for whatever you want to use them for, then cut into thin planks, then thin sticks.

Place the sticks in a jar and cover with vinegar. This time I used a red wine vinegar; maybe next time I won’t have any so I’ll use a different vinegar. Refrigerate. Mine kept a couple of months before it was gone – because I used it all. Beyond that I don’t know.

The first time I did this, I thought that perhaps the ginger would lose some its flavor by marinating in the vinegar. Not so. If anything the vinegar augments the flavor and the heat of the fresh ginger. It also maintains its crispness – another plus.

Use in salads, sauces and stir-fries.






 

STAGES OF CARAMELIZING ONION

There are several ways to saute onions – resulting in different degrees of caramelization.

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USING FRESH TURMERIC

FRESH TURMERIC

Lots of people are using fresh turmeric these days. Just as with fresh ginger vs powdered ginger, the benefits of fresh turmeric vs powdered are essentially the same. But if you worry that the powdered isn’t organic and/or you just want the taste of fresh, then buy fresh.

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NEW RICE POLICY

Since reading about high arsenic levels in rice, particularly brown rice, I now rinse all bagged rice till water runs clear before cooking it.

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