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kdbehm74 changed their profile photo
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foodisdecent changed their profile photo
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Here you go! Make sure to read the intro notes - I did some things differently from the original recipe.
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Couple of things.... Make sure the the potatoes are rinsed well in cold water. Dry them after.Too much starch on the chip will cause them to brown too quick. Make sure they are at room temperature. If to cold on the inside, it will take longer to cook. Also, do not cut your chips too thick. I had that cause trouble too. Here in California, most prefer to rinse/soak...1st cook at 160C until soft and rubbery followed by 180C until brown and crispy. I appreciate that you do not want to double fry, but make the best French fries. I make both fires and chips this way with Yukon golds with no issues. mark
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They are just under an inch. With chocolate, they are at least an inch. The caramel just pops out. They don't deform unless I have undercooked my batch. They are from Chef Rubber and about $100 each. There are three of them in the pix. They are also great with meltaways. There are 88 pieces per mold.
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Starting a high profile new restaurant (after closing another)
JoNorvelleWalker replied to a topic in Restaurant Life
Wonderful article by George Mahe, Rob! The Post-Dispatch piece is blocked...says I am using an ad blocker. I am not.* One less rag I would ever wish to read. *I do use an ad blocker on my iPad. But this is not my iPad. -
I love collards but I have only recently been introduced to them. Recipe?
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Made collards again in the IP for Easter dinner: Seriously, the best collards I've ever made.
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Shane Killeen changed their profile photo
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Shannon Stoney changed their profile photo
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Carnitas, made in the IP Mini, then broiled. Some sauce from the pot spooned back over. Served with Spanish rice and refried beans.
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A few recent meals. Tri-tip hash with potatoes, onions and spinach: Panko-crusted pork chops, air-fired in the BSOA with tater-tots (same time, temp and pan) and steamed spinach with butter. Carnitas, made in the IP Mini and then broiled and sauced, served with Spanish rice and refried beans.
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Well, you will just have to move out here to paradise! Does the Niagara region produce enough fruit to supply southern Ontario....as a kid growing up in Toronto, I do remember Niagara fruit and also travelling there looking at the rows and rows of fruit trees whiz by the car window.
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Sadly, peaches, apricots and cherries don't grow around here.
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I love this. We have the same thing around here with eggs, peaches, apricots and cherries.
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Reporting back....wow, the duck breasts were quite large from premium ducks from the Frazier Valley just east of Vancouver. I did an equilibrium brine for a day and left them uncovered in the fridge to dry for 12 hours. They were put in a cold cast iron pan...two breasts per pan, and cooked on low for about 20 to 25 minutes draining the fat a couple of times. They were flipped and cooked for about 3 minutes until the requisite 125 F, then put on a rack covered loosely to rest for 10 minutes. Served with plums cooked in red wine and some spices such as allspice, cloves and cinnamon; Marcella Hazel polenta, stirred love’nly for the whole time and roasted endive plus green salad. It was outstanding. Probably the best duck I have had and most of this due to the quality of the meat. The skin was rendered beautifully.
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Yesterday we came across this unmanned stall with a cash box. There were three sizes of maple syrup for sale, all being sold on the honor system. A little later I stopped at my egg farm place where I bought 4 dozen free range eggs, also on the honor system. Usually the chickens are running around outside (no boundaries) but yesterday they were inside. Not enough to,peck away at yet, I guess.
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Isn’t it great when you take a chance on a new recipe and it turns out to be brilliant.
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I roasted a small prime rib for Easter thanks to a local grocery store's coupon. If ever I meet Martha Stewart, I will kiss her toes for her prime rib recipe which I found on the internet. While I used my mom's herb rub on the roast, I used Martha's cooking times and the prime rib turned out perfectly. The crust was crunchy and "crackley" and the interior was a nice medium rare.
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Very photogenic!
- Yesterday
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Starting a high profile new restaurant (after closing another)
Toliver replied to a topic in Restaurant Life
Thanks. That makes perfect sense. -
Huh. My Amazon US log-in does not work on Amazon Canada. Go figger. But then, I think I have Rob's book. I went after Sunday Brunches, only to find I bought it last year. If anybody ever runs across John Currence's book, "Big Bad Breakfast" cookbook on sale, btw, I recommend grabbing it.
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I only got one picture from our Easter dinner, and it happened to be this week's Game of Thrones recipe. Honeyed Chicken of the North. It was tasty. The recipe suggested serving more of the sauce (apple cider vinegar and honey cooked down with dried fruit) as a gravy, but I did not do that, it would have been way too sweet. Leftovers are simmering away for tonight's soup supper.
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Starting a high profile new restaurant (after closing another)
gfron1 replied to a topic in Restaurant Life
Yes because we would be changing it almost daily. -
PLANNING: eGullet Chocolate and Confectionery Workshop 2019
gfron1 replied to a topic in Pastry & Baking
Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019. Master Class: Friday, May 17 at Kakāō Chocolate in Maplewood. The morning session will focus on confections (Marshmallow, caramel, toffee and pate de fruit). The afternoon session will continue those sessions and add on 3-D molding (they do a brisk 3-D business). The shop is surrounded by great restaurants so we'll step out as a group for lunch with everyone covering their own meal. The full day of Master Class is $50 and will be limited to the first 15 to register. The owner, Brian Pelletier, will set up two or three stations for us to break into small groups and allow for intensive hands-on activity. This class will be great for anyone wanting to see a mid-sized operation that has been very successful. See their website for an idea of their work. Official Dinner: Saturday, May 18 at The Chocolate Pig. As soon as I finalize payment details I will add it here. *Note that details are subject to change. We have two key chocolatiers in town in the midst of major professional changes and so if either is able to participate we're going to grab them! -
And also Acorns and Cattails by our own Rob Connoley https://www.amazon.ca/Acorns-Cattails-Modern-Foraging-Cookbook-ebook/dp/B01KELJ8KM?_bbid=12194593&tag=bookbubemailca-20
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"Leaked documents show that McDonald's is adding international hits to its American menu, including a Spanish Grand McExtreme Bacon Burger and a Dutch Stroopwafel McFlurry" The article offers a little bit more description of the new items. I am looking forward to the rollout.
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Mageline changed their profile photo
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Shoprite had limes. Not many, but a few nice ones.
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