In roasted peanuts it's due to the Maillard reaction. Not sure if it applies to corn.
Food "browning" is almost always the Maillard reaction unless it's caramelization. The difference is mostly whether or not amino acids/proteins are involved.
--Patrick
@Tinwhistler next time you grill corn, put salt and cayenne on a plate, cut a lime in half, dip it in the salt/cayenne and rub it on the grilled corn. Yum!
Father's day weekend I made grilled corn with grilled poblanos and jalepenos, and mixed it with some crema. Oh so good.
Father's day weekend I made grilled corn with grilled poblanos and jalepenos, and mixed it with some crema. Oh so good.
Grilling again later this week, and corn is on the menu, so I'll give it a shot
Chicken shawarma with roasted vegetables (zucchini, eggplant, yellow squash, peppers, onions, and broccoli) and homemade tzatziki sauce.
Would you like a dinner guest? I'm mostly quiet, I do dishes, and I'll bring two, maybe three doomweasels, tops.
Those, however, are neither quiet, nor do they do the dishes.
Ha! Shows what you know. My doomies regularly help me with my dishes.
Though, I suppose "helping with dishes" does entail more than swimming in the sink or throwing silverware out of the dishwasher.
Whoo-hoo! Alphonse! McGillicuddy! Phaeton! Emrys! (no, wait, that's me)Hawaii doesn't allow doomweasels.
But if you sneak them here I won't say anything.
Pack your things. We're going to Hawaii!
I'll sneak them in disguised as dachshunds.
Murica!
Not really. We had grilled steaks and corn. Going to get ice cream while waiting for the fireworks later.
Not really. We had grilled steaks and corn. Going to get ice cream while waiting for the fireworks later.
Wedding rehearsal dinner. Fun meeting my friend's fiance's family who've travelled from as far as Thunder Bay, Ontario, ALONG WITH THEIR SIGNIFICANT OTHERS who weren't too shitty to make the trip.
Had prime rib that the brother in law of the bride slow cooked since early this morning. It was EFFING divine.
Had prime rib that the brother in law of the bride slow cooked since early this morning. It was EFFING divine.
Slow cooker roast and mini potatoes are on!
Eh, just char the outside a bit and I'm good.
Grilled ahi steak, porterhouse steak, macaroni salad, corn, beans, watermelon, sugar cookies, and apple pie cupcakes. Plus beer.
Murica! *burp*
Murica! *burp*
figmentPez
Staff member
Not tonight, but I've been making fried rice a lot lately:
I haven't posted one of my 'foodie hipster over the top' dinners in a while. So, I present to you:
Seared lamb chops with lemon and rosemary sauce
Homemade mushroom and parmesan risotto
Blanched asparagus tips with bacon
(Yes, that means I stood over the stove for an hour turning arborio rice into risotto)
Seared lamb chops with lemon and rosemary sauce
Homemade mushroom and parmesan risotto
Blanched asparagus tips with bacon
(Yes, that means I stood over the stove for an hour turning arborio rice into risotto)
It has mushrooms!
and shallots
The key to a proper risotto is adding liquid a quarter cup at a time, and stirring until it's completely absorbed. You can't rush this step. Those instant packages of risotto, and the rice cooker risotto setting will not do. They do not make risotto. If you don't stir constantly, adding a little liquid at a time, you won't get that awesomely creamy texture. That texture is what separates "rice" from "risotto".
Have you tried pressure cooker risotto? I've heard from ATK that it can be done. I doubt it's as good as the stand and stir for an hour, but it would be nice to have it done in 20 min.and shallots
The key to a proper risotto is adding liquid a quarter cup at a time, and stirring until it's completely absorbed. You can't rush this step. Those instant packages of risotto, and the rice cooker risotto setting will not do. They do not make risotto. If you don't stir constantly, adding a little liquid at a time, you won't get that awesomely creamy texture. That texture is what separates "rice" from "risotto".
http://www.kcet.org/living/food/the...-recipe-pressure-cooker-parmesan-risotto.html
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I haven't tried it yet, but I've heard about it. I may have to a small batch early one weekend as an experiment, because I'd hate to have no fallback for dinner if it didn't turn out.
But, it's from America's Test Kitchen, and I trust that group a lot. So, it sounds promising.
Breakfast not dinner, but I went to The Original Pancake House on Wed and had their bacon-lovers special: 7 strips of thick-cut bacon, 3 eggs, and 3 buttermilk pancakes.
But they screwed up my order.
They gave me eight strips of bacon.
Mmmmmmmm...
Edit: I know some of you might be like "...so?" but for those of you who have never been to one of these restaurants, they're the sort of place that leavens their pancake batter with yeast instead of baking powder, and they actually know how to cook their bacon so that it is crisp all the way through but not burnt.
--Patrick
But they screwed up my order.
They gave me eight strips of bacon.
Mmmmmmmm...
Edit: I know some of you might be like "...so?" but for those of you who have never been to one of these restaurants, they're the sort of place that leavens their pancake batter with yeast instead of baking powder, and they actually know how to cook their bacon so that it is crisp all the way through but not burnt.
--Patrick
I think you've mentioned them before. And, once again I got excited and clicked on locations and see that I'd have to go to Charlotte for pancake goodness.
So, do their pancakes have any fermentation flavor? Like a slight sourness? I really like Indian dosa which is sort of like a fermented savory crepe.