Jump to content

Dave the Cook

manager
  • Posts

    8,019
  • Joined

  • Last visited

1 Follower

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Atlanta

Recent Profile Visitors

23,683 profile views
  1. Are you planning to stock up on post St. Pat day CB for future experimentation?
  2. Thanks, @rotuts. Some stuff is already sold out in the smaller size.
  3. And, according to @rotuts it's currently on sale.
  4. Some brands of ground cinnamon may contain harmful amounts of lead and should be thrown out. The FDA is also asking relevant distributors to conduct voluntary recalls. FDA announcement.
  5. The @rotuts model of Instant Vortex Plus Air Fryer (eG-friendly Amazon.com link), mentioned here (and elsewhere) is on sale at Amazon for almost 50% off (in the US, anyway).
  6. Those Shun shears came out on top at America's Test Kitchen recently (maybe it was last year). In case you were wondering, Wirecutter (another review site I usually find reliable) just gave them a sniff (no recommendation). It's interesting that blade-length, on which ATK raved, Wirecutter complained about. My guess is that Wirecutter isn't really interested in kitchen shears.
  7. We eat their cheese-filled pastas fairly often, either en brodo (when good stock is about) or with a pesto-cream sauce of our own making. We tried the lasagna, but unlike @Maison Rustique, we did not enjoy it. We've never tried the sauces, and most of the flat pastas and combinations (as meals or with sauce) aren't for sale here. What we do employ often are the lasagna sheets, cut into extra-wide papardella-ish noodles for stroganoff or short-rib ragu and the like. It's not as good as freshly-made pasta (it's a tiny bit too thick), but it's miles better than dried-and-boxed-or-bagged noodles. It easily meets our 80/20 rule: 80% of the quality for 20% of the work.
  8. There are so many variables that contribute to an answer here that I am tempted -- as I'm sure many here are -- to encourage you not to try a new recipe (or technique) for company. However, that advice did not always stop me. So I will say this: I assume by the weight you're talking about, that this is a whole tenderloin and not the prettier--and more manageable -- chateaubriand: a piece out of the heart of the tenderloin that can serve, depending on size, 2 to 6 people. If this is the case, be dure to tie the roast into a uniform shape, especially tucking the thin tail under the less thin, but still tapered, end. Figure that -- again with the variables -- that at 225°F, the roast will take from 2 to 3 hours. You won't know until you've done it a couple of times. Salt early for best flavor. If it only takes 2 hours, reverse sear (and a good, hot sauce) will save you (as will, in combination), early salting. Forget a long rest -- slow cooking obviates the need -- but use brown butter to finish it. Good luck.
  9. Are you/she sure about this? it's contrary to the most common explanation for Monday service, to wit, Monday's laundry chores: Louisiana native Brooks Hamaker (@Mayhaw Man) Louisianian FistFullaRoux
  10. At its most basic, it's 50-50 pomegranate juice - white sugar, but there are many variations. We even have a topic:
  11. We usually use Mae Ploy curry pastes. See our formula above for red curry. This results in a dish that will make you glow, but not sweat. @rotuts reports on the green.
×
×
  • Create New...