Comments for the cooking crowes

Comment on Coriander Beef and Sizzly Pork by corin

corin — Tue, 21 Aug 2007 22:14:26 +0000

UM!!!!! ARE YOU GUYS QUITTERS!????

Comment on Onion Soup, Les Halles by daveo

daveo — Thu, 14 Jun 2007 02:59:57 +0000

hmmm…i though k-dawg had the soup at les halles, but perhaps not due to my lateness. their beefstock is divine! i agree with the previous poster and think you need to come eat steak frites and french onion soup!

Comment on Onion Soup, Les Halles by corin

corin — Thu, 31 May 2007 16:34:34 +0000

Hmmm, I may have to head to Les Halles this weekend and get some of their onion soup for lunch. You guys should come with.

Comment on Mignons de porc a l’ail by cally jane

cally jane — Tue, 22 May 2007 04:47:54 +0000

Well, NATURALLY Kev is going to be the one who cooks the “brassiere” type food. I mean, what are most red-blooded heterosexual husbands into, I ask you?

Comment on Skate wings!? Skate’s have wings? by bpm2000

bpm2000 — Mon, 21 May 2007 19:25:27 +0000

http://www.mutualfish.com/
not on their product list but it might be there…

Comment on Mignons de porc a l’ail by cookingcrowes

cookingcrowes — Mon, 21 May 2007 05:34:13 +0000

Dad, you have to warn me when you are going to post like this! It is 11pm at night and I’m drooling. Or at least invite me over for dinner!

Comment on Mignons de porc a l’ail by bbquer

bbquer — Mon, 21 May 2007 02:33:04 +0000

Your success with “Mignons de porc a l’ail” inspired me to serve a pork loin for dinner. So on this beautiful Pacific Northwest evening – raining and 55 degrees – I grilled a pork loin. Maybe miine was not as gourmet as yours and Anthony’s; however Alton and Bobby would have been pleased with the end product.
I prepared and applied an adobo paste to loin. The loin sat 3 hours in the refrigerator and then 1 hour at room temp (65 in our house). I seared all four sides of the loin on the grill and then set the burners to MOM (medium, off, medium). With the lid closed, the loin continue grilling over the off burner until the internal temperature reached 150 (magically the rain stopped at the same time). I removed the loin from the grill, loosely tented it with aluminum foil and let it rest for at least 10 minutes.
Results: A moist pork tenderloin with enough spice to alert the taste buds, yet not overriding the 2002 WillaKenzie Pinot Noir selected for the meal.

Comment on Mignons de porc a l’ail by ChicMuse

ChicMuse — Fri, 18 May 2007 22:37:33 +0000

Garlic, bacon and pork? This looks so good, and not to mention the fact, I heart Anthony Bourdain! Off to buy the book!

Comment on Mignons de porc a l’ail by corin

corin — Fri, 18 May 2007 21:57:05 +0000

Make me DINNER!

Comment on Beef made for salad…Salade d’onglet by natalia

natalia — Tue, 15 May 2007 19:56:46 +0000

No, poor little Kevin would have no leftovers?!??!?!? What about poor little Natalia that sits right next to Kevin and always steals his leftovers?!?! *SOB*