Got a Foodie Bucket List?

Learning how to judge how well-done grilled/broiled/seared fish or meat is, just by look and touch

How do you do it?

Taste? Thermometer?

Jenise, I can't believe I left this off my list:

6) Bryan Flannery Prime Rib Cap (Perhaps 2011 will be the year. We'll be in a new house then.)

Learning how to judge how well-done grilled/broiled/seared fish or meat is, just by look and touch

How do you do it?

Taste? Thermometer?

Either, or both, depending on the food. Cut and peek is another sophisticated technique up my sleeve. And then there's "Jesus, this thing is so charred it's gotta be done by now." I had to use that one with the grilled trout the other day, since I hadn't waited long enough for the coals to settle down. It actually worked OK, they were only slightly overdone.

Cut and peak qualifies as 'touch' in my book!

Cut and peak qualifies as 'touch' in my book!

As I understand it, pros and gifted amateurs can tell a steak or fish fillet's doneness by just pressing lightly on the surface. I'm not there, despite that fact that as a teenage burger flipper I could do it for hamburgers.

Cut and peak qualifies as 'touch' in my book!

As I understand it, pros and gifted amateurs can tell a steak or fish fillet's doneness by just pressing lightly on the surface. I'm not there, despite that fact that as a teenage burger flipper I could do it for hamburgers.

Yes, I know. I agree, it can be tough. Depends on the fish and how much light one has. (My new oven has no light inside, which makes it tricky).

[Jenise]

Jenise, I can't believe I left this off my list:

6) Bryan Flannery Prime Rib Cap (Perhaps 2011 will be the year. We'll be in a new house then.)

Another new house?

My list is fairly simple; a prime dry-aged rib eye from Macelleria in New York. Or maybe a porterhouse!

I can think of no place I want to eat, but adventures I would like to have which have to do with food. I will take one off my bucket list this weekend. I am going foraging for wild mushrooms in the forest near Stampede Pass. This has been an incredible year for mushrooms and the hauls have been bountiful. In one of the Mediterranean markets that I frequent last weekend there were boxes of wild chanterelles and matsutakes for a steal (see pictures below)! The next thing I'd like to do is be in Provence for the annual truffle mass and bid on truffles at the markets in Richerenches (along side Peter Mayle, if at all possible). My next trip to France will be timed to coincide with this event, for sure!

When I return from 'shrooming this weekend, I plan to make Alsacian muchroom tarts and all sorts of mushroom gravies and butters (to freeze for later use), and another skillet full of mushroom hash (brandy, cream and herbs) to eat on toast points for breakfast. We are allowed to bring back 3 gallons!

Cheap Chanterelles.jpg

Cheap Matsutakes.jpg

Jenise, I can't believe I left this off my list:

6) Bryan Flannery Prime Rib Cap (Perhaps 2011 will be the year. We'll be in a new house then.)

Another new house?

I made Len promise this would be the last. Now, do you know anyone who wants to buy a few in the desert?

[Jenise]

Jenise, I can't believe I left this off my list:

6) Bryan Flannery Prime Rib Cap (Perhaps 2011 will be the year. We'll be in a new house then.)

Another new house?

I made Len promise this would be the last. Now, do you know anyone who wants to buy a few in the desert?

Are you giving up the desert home or just high-grading?

Are you giving up the desert home or just high-grading?

We are finally moving into the neighborhood (in the desert) that we've been wanting to move to. We fell in love with the view at the new house. It's the photo icon I've been using here which I took when we first looked at the house last year. The house turned into a short sale and was too good to pass up before we had the chance to unload some other properties out there including the house where our clothes are currently hanging. We eagerly await a real estate market recovery! We've done our part! ha.

Learning how to judge how well-done grilled/broiled/seared fish or meat is, just by look and touch

Here's a pdf attachment, hope that helps.

Learning how to judge how well-done grilled/broiled/seared fish or meat is, just by look and touch

Here's a pdf attachment, hope that helps.

Just noticed this, thanks.

I can think of no place I want to eat, but adventures I would like to have which have to do with food. I will take one off my bucket list this weekend. I am going foraging for wild mushrooms in the forest near Stampede Pass. This has been an incredible year for mushrooms and the hauls have been bountiful. In one of the Mediterranean markets that I frequent last weekend there were boxes of wild chanterelles and matsutakes for a steal (see pictures below)! The next thing I'd like to do is be in Provence for the annual truffle mass and bid on truffles at the markets in Richerenches (along side Peter Mayle, if at all possible). My next trip to France will be timed to coincide with this event, for sure!

When I return from 'shrooming this weekend, I plan to make Alsacian muchroom tarts and all sorts of mushroom gravies and butters (to freeze for later use), and another skillet full of mushroom hash (brandy, cream and herbs) to eat on toast points for breakfast. We are allowed to bring back 3 gallons!

Cheap Chanterelles.jpg

Cheap Matsutakes.jpg

Jo Ann, white truffles in Piedmont are really much better than the black ones found in France. It's really no contest.