How To make Bean Soup, Capitol House Restaurant
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper
Cover beans with cold water and soak overnight. Drain and re-cover with water. Add the ham hock and simmer slowly for about 4 hours until beans are cooked tender. Then add salt and pepper to suit taste. Just before serving, bruise beans with large spoon or ladle, enough to cloud.
How To make Bean Soup, Capitol House Restaurant's Videos
Pepperpot Soup - Emmy Award winning TV host and culinary historian Chef Walter Staib
Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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#mediumrare #welldone #newyorkstrip #steak #comparison #learnsomethingnew #learning #steakschool #mediumraresteak #welldonesteak #sousvide #sousvidesteak #review #raresteak #carnivore #learn #foodie #cooking
This Italian restaurant on Capitol Hill is a prosciutto paradise - KING 5 Evening
Osteria la Spiga isn't just a delicious Italian restaurant on Capitol Hill - it's a paradise for prosciutto-lovers.
La Spiga's food pays homage to the Emilia-Romagna region of Italy. Chef Sabrina Tinsley and her husband, Pietro Borghesi, create dishes that honor Italian flavors while using local ingredients.
And the prosciutto! Let's talk about that. La Spiga takes their prosciutto very seriously - in fact, the restaurant was named the 2019 Prosciutto di Parma Specialist of the Year by the Consorzio del Prosciutto di Parma!
You can enjoy their award-winning prosciutto by ordering a prosciutto board, or enjoying their Affettati Misti platter.
While prosciutto is one of la Spiga's specialties, the restaurant does amazing pastas as well. Their tortelli al porcini is a fan favorite - tortelli filled with porcini mushrooms and ricotta, tossed with truffle butter, wild mushrooms and parmigiano reggiano. Yuuuuuuum!
And the best part? While dining at la Spiga is a wonderful experience - the spacious dining room is great for groups - you can also order any dish as takeout if you want to enjoy your prosciutto at home!
Borghesi and Chef Tinsley founded Osteria la Spiga in 1998, and it's still going strong to this day. As Borghesi says, “An evening at la Spiga is like dining in Italy - without the plane fare.”
Osteria la Spiga | 1429 12th Ave
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Classic Black Bean Soup & Pecan Breaded Rainbow Trout feat. Lucky Peterson
Become A Member of ‘Cooking With The Blues’
2009 Throwback - Daddy Jack's Cooking with the Blues: Black Bean Soup, Lucky Peterson (29:55) & Pecan Breaded Rainbow Trout (recipe starts at 37:40). Jack makes a fresh black bean soup and pecan breaded rainbow trout with Cousin Dave on the camera. Jack also catches Lucky Peterson playing some keys at Black-Eyed Sally's in Connecticut's capitol city of Hartford. #daddyjacks #hartford #cooking