Best of the Forum: Risotto, Foie Gras, and Fried Rice

riceandshrimp

Inspiring dishes, like Hot Curry Shrimp Fried Rice from ChefSteps member Henry Wicker, abound on the forum.

Welcome to Best of the Forum (BotF), a new series in which we highlight fascinating bits from the ongoing conversation happening among our awesome community of cooks. Let’s get to it.

A Strong Start

Forum newbie Evan describes himself as a “young cook” just starting to prepare food for dinner parties. Dang, though, those dishes look pretty killer to us. Among Evan’s offerings? A foolproof Crème Brûlée, part of our Cooking Sous Vide: Beyond the Basics class. 

Foie for All!

The award for snarkiest subject line of the week goes to the ever-clever Brendan Lee, who celebrates happy news in California. Care to throw your own foie gras celebration? This pretty parfait is the best argument against the ban that we know of.

Pressure Points

How do you like your risotto? Community member Matthew Wilson has been experimenting with rice textures in his pressure cooker. Yup, you can make risotto in a pressure cooker, and a lot of other delicious things too. Want to learn more? Right this way.

Join the conversation. Head to our forum to get chatty with other enthusiastic cooks!

2 thoughts on “Best of the Forum: Risotto, Foie Gras, and Fried Rice

  1. How do I unsubscribe from this poor website/email/blog/all? #1: I live in the United States and we do not measure in grams – we measure in ounces and pounds or cups, tablespoons, and teaspoons. I have no intention of converting so all it took was looking at one recipe to know that I did not want to have anything to do with this whole cooking mess you have here. There are far too many other quality websites that I visit regularly. Please unsubscribe me immediately.

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