211 replies to this topic

[Tri2Cook]

Most mushrooms dehydrate very well, if you happen to have a dehydrator or need an excuse to get one.

Yep, I have a dehydrator. I just prefer to freeze them. The texture is messed up either way compared to fresh and the frozen retain a much closer to fresh flavor than the dried.

[ScottyBoy]

Yeah, frozen shrooms are good for soups, stocks and puree, never roasted and presented whole. Speaking of which I've got some bluefoots to sear for this dish I'm going to plate...

[andiesenji]

Most mushrooms dehydrate very well, if you happen to have a dehydrator or need an excuse to get one.

Yep, I have a dehydrator. I just prefer to freeze them. The texture is messed up either way compared to fresh and the frozen retain a much closer to fresh flavor than the dried.

I don't use a dehydrator for mushrooms. I just put them in a wide, shallow wire basket, or sometimes, if I have a lot, one of the three-tiered hanging baskets, and let them dry at room temp.
I've found that they retain more flavor that way and they don't shrink as much.
I've had some that after drying, looked exactly like they did when fresh - particularly the smallish portobellos (crimini) and cepes or porcini.

[ScottyBoy]

New one for tonight,

12 hour kobe top sirloin cap, port syrup, sunburst squash, yukon golds and arugula. Damn, I hadn't checked the bluefoots my friend gave me though, no good...

Attached Images

• 

Edited by ScottyBoy, 27 September 2011 - 04:30 PM.

[nickrey]

New one for tonight,

12 hour kobe top sirloin cap, port syrup, sunburst squash, yukon golds and arugula. Damn, I hadn't checked the bluefoots my friend gave me though, no good...

That looks spectacular.

[_john]

if you haven't had the carrot and beef soup that is served with a Vietnamese baguette at pho ao sen then you are missing out.

[LindaK]

Back to the mushrooms...I've never heard of lobster mushrooms. Does the name reflect their flavor? They are beautiful.

The prices on your specialty mushrooms are stoking envy here. Those lovely lobster mushrooms and chanterelles for under $10 a lb?

Your mushroom soup looked delicious. Any other favorite uses for them? I'd cook with mushrooms more often if I could buy them at those prices.

[ScottyBoy]

The mushroom soup is still solid using buttons.

Lobster mushrooms just get their name from the red color they have. Early in the season I like to roast the small ones but later when they get big I dice them up.

Phew! Back to work, every dinner is 1000 miles per hour!

[barolo]

NYT story on chefs using chicken skin: Chicken’s Attraction Is Truly Skin Deep. Looks like you are in good company.

[Jenni]

The lobster mushrooms look really great. Btw although dried mushrooms are obviously different to fresh, they are quite useful. My Dad grinds some up in a coffee grinder to add to various sauces for extra mushroomy-ness!

Oh, and I just want to say that I'm really lusting after that potato and argula dish.

[dcarch]

One word:

supercalifragilisticexpialidelecioussrumptiousfabulous!!!

dcarch

[percyn]

Scotty,
Every meal and pic has been awesome and I just wanted to say that doing this while cooking such intricate meals for work can be very challenging, so thanks a million for sharing these with us.

And do not worry...when the blog is over..you can have a cheese-steak with fried egg for breakfast

[ScottyBoy]

Well everyone it' time to wrap up and say farewell. I've had an awesome time this past week and a half (thank you for extending it) and thank you all for the nice comments!

I'll leave with some photos of last nights dinner. My friend Dave Lu takes some awesome pictures every time he attends one of my dinners, this was the first time at his place. Another great group of people that I'll look forward to cooking for again! As you can see, a first time kitchen and plating for 12 it gets a little crazy sometimes...

Thanks all!

Attached Images

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

[Shelby]

Thanks so much, Scotty, I know it's really hard to document all you've done. I really enjoyed reading and seeing your life.

[Genkinaonna]

Thanks for all your hard work and AMAZING food this week. I wish I could have been there to eat some of it!

[Kouign Aman]

Thank you!

[mkayahara]

Thank you for sharing! It's been a real pleasure following along.

[KatieLoeb]

Scott, thanks so much for the voyeur's view into your life. Fantastic blog! And thanks for letting me live/eat vicariously/virtually along with you!

[nolnacs]

That dinner looks awesome, thanks for sharing.

[kayb]

Wonderful, Scotty. I'd hate to have to follow you.

[eldereno]

It has been one great blog. Loved every moment of it! Thanks for your time and inspiration!

[Peter the eater]

Great job Scott, loved following along. The left coast looks even yummier than I remember.

[ScottyBoy]

Thank you all! Hope to do it again soon, I have a lot to share everyday and didn't even scratch the surface.

[Tri2Cook]

This was fun, thanks for the peek into your world.

[barolo]

Thanks for a fascinating blog.

[nickrey]

You saved the best for last! Wonderful blog. I agree with kayb, glad I'm not following you.

[YSL]

Thank YOU Scott for sharing the past week and a half with us - It's been absolutely brilliant!

[ScottyBoy]

Hope to be back later in the year to document when I do a "Field to Table" dinner at my friend's family farm

[FrogPrincesse]

Hope to be back later in the year to document when I do a "Field to Table" dinner at my friend's family farm

That sounds great!

Thanks for a great blog, I really enjoyed it.

[ruthcooks]

IMO best blog in recent memory. Thanks, Scotty.