- Thread starter william webster
- Start date
Cooking Class #2
Parmagiano ??
The difference between these cheeses is that Parmigiano Reggiano cheese is the real deal, and Parmesan cheese is an imitation of the real Parmigiano Reggiano. According to the trademark laws in Italy, the cheese cannot be called “Parmigiano Reggiano” unless it's made in Italy according to a specific recipe.Aug 4, 2012
Playero..... certainly Nacional & Jumbo
The difference between these cheeses is that Parmigiano Reggiano cheese is the real deal, and Parmesan cheese is an imitation of the real Parmigiano Reggiano. According to the trademark laws in Italy, the cheese cannot be called “Parmigiano Reggiano” unless it's made in Italy according to a specific recipe.Aug 4, 2012
Playero..... certainly Nacional & Jumbo
Carrefour market in the downtown center in SD carries Parmigiano Reggiano. Just got some 3 weeks ago. The real deal
OK.... had this a few times now and learned a bit
Yes - yucca thin but I also parboil it to help it along... the potatoes take lees cooking time
I like the addition of the cheese.... some may not
It was a big seller at last night's dinner ---
We went walking on the wild side & had 2 friends for dinner
We all appreciated the company.... especially the 8pm curfew.... no late stayers
Just finished it off as a lazy Sunday dinner
Oh!
ribs from Carnes Selectas in SD.... excellent
Had them sent Caribe Tours with some steaks.... easy peasy
I baked it the day before and did a 1/2 hr reheat to serve
No prep dinner really
What kind of "salmon", or kind of fish do they say is "salmon" that is sold at the fresh fish market in the DR.? Back before covid 19 I sent a lady to the fresh fish market and told her to call me with what they had. She called to say they had "salmon".Yeah right. It was ok but since I have eaten salmon all my adult life...I was not familiar with this fish. She insisted they call it salmon. ?????👨🎨
Sorry no. That is just another name for red snapper that we have in abundance. I'll take a picture the next time I buy "salmon".
Silk Snapper is not "just another name for red snapper" it is a separate species. Up here on the north coast all the locals call both Silk Snapper and Red Snapper, as well as others, "Salmon". Silk snapper is more abundant in our local waters. The picture should clear things up.
One pan Shrimp Orzo
I cut back on the salt a bit
Use the shrimp shells for the stock..... peel before cooking
Frying/browning the orzo is key
Easy, quick , delicious
1 pound large shrimp, peeled and deveined
Ingredient Substitution Guide
I cut back on the salt a bit
Use the shrimp shells for the stock..... peel before cooking
Frying/browning the orzo is key
Easy, quick , delicious
1 pound large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ½ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 4 garlic cloves, minced
- 4 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock or chicken stock
- 3 tablespoons finely chopped parsley
Ingredient Substitution Guide
Preparation
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
I mentioned this above -
I convert a scalloped potato recipe to yucca....
sliced onion, one layer of cheese, chicken stock & cream, salt/pepper
I parboil the yucca first to reduce the oven time
Yucca = waaay more cooking time than potatoes
I convert a scalloped potato recipe to yucca....
sliced onion, one layer of cheese, chicken stock & cream, salt/pepper
I parboil the yucca first to reduce the oven time
Yucca = waaay more cooking time than potatoes