Agree - a small amount goes a long way. We have a specialty grocery store not far from where I live. If they don't have it - then I'm going to order it. When they say there's a secret ingredient - well this is one of those secret ingredients. As someone who cooks a lot - my mind is formulating all sorts of dishes right now using this ingredient. I can think of several pasta dishes that would be wonderful with this added flavor.
The chef - who I interrogated after the dinner - said he sprinkled the porcini dust lightly on the steak.
Not much for Indian food. I have lived in many countries over the years and I like to think I have a fairly educated palate - but I just do not like curry.
Traditional Osso Buco is wonderful. I often do an Osso Buco style chicken that comes out great. Easy to make as it sits in the oven for hours - great on a Sunday afternoon with football games on the tv.
I bought some porcini powder today. The specialty grocery store (great store they have all sorts of weird stuff) had it in bulk - you take a little and they weigh it. $27 per pound - I just bought a couple ounces. Going to try a little bit in a beef stew this weekend and then on a steak next week.
The wife is out of town on business for the week so I'm free. Local restaurant has all you can eat pasta tonight - heading out soon.
Going out with Herself to meet friends for dinner at a local Chinese place. Unknown at this time what will be for eats, but it'll be good. We've eaten there before.
Tonight Herself was working late, so a chicken pot pie from a local supermarket was on the menu. Chased it down with a nice Snapple Peach iced tea.
I've got a pork loin marinating in some balsamic/oil and spices, haven't decided what's with it. Probably some baby reds and steam some carrots or broccoli.
Hobo dinner? Hey. OT, but I watched that film about Bozo Texino you linked me to. It was pretty interesting. Different, but I started it just to see what it was, and didn't shut it off. It was sure some cool production/editing.
Getting ready to put together a lemon, garlic, cream sauce to put over linguini and will then add 5 or 6 pan seared sea scallops to each dish. As requested by SWMBO. Actually a simple quick recipe that works with shrimp as well.
