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It has been over a year since we got this device. A few remarks in no particular order: -It bakes outstanding bread -convection steam bake is the bomb for brisket & or ribs (225F all day mmmmm) tho I wish the timer would go over 120 minutes. Starting again is EZ but I'd much rather set & forget. -Broiling is the next best thing to an actual salamander -it makes absolutely killer toasted bread or bagels -perfect for not heating the house up; see below: In the time we have had this oven we have only used our regular oven for turkey's standing rib roast & the like so maybe 3 times in the past almost 2 years? If there are only one or two people to cook for this thing absolutely takes the cake. We like it because it is precise & doesn't heat up the kitchen, which by ambient 85F (=29+C) in the house is oh so very welcome. The short version = we are very happy with it & hardly ever use our conventional legacy oven. $250- or less really well spent IMHO.
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I am absolutely sure that somewhere on eG I have read a transcript of an interview with Fieri where he states that all the wild hair and flamboyant embellishment are part of his TV personality and he thinks it's a crazy as the next person. I can't remember where I found it and have been unsuccessful in searching. I don't know why I think this, and I am usually WRONG on these speculations, but I think it was @chromedome's link where I read it somewhere? That is really cool though, that he covers his employees with health care of his own volition, I think. You can't judge everyone on appearance alone.
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Well if you ever make the recipe again, you can take comfort in this quote from Marcella Hazan from her recipe for Chick-Pea Soup in "The Classic Italian Cook Book" 1973: "I always peel chick-peas before using them in soup, but it is a chore, and if you'd rather put up with the peels than with the chore, you can omit it." I make an escarole and chick pea soup that is delicious with just a little onion and beef broth that was inspired by Marcella, but I do NOT peel the chick peas. Then shredded parm goes over the top for serving. I guess that makes me a slattern in @Shelby's mom's world, but I am okay with that.
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Ha ha! You know, I started out thinking I'd just do a cup or two. I was mostly curious what they'd be like - it seems like such a decadent thing to do, like peeling grapes. But it wasn't as tedious as I thought so I went ahead with the full quart. I had a lunch scheduled where I was supposed to bring some pre-lunch nibbles and I thought these might be fun to put on a platter with some veggies and dip. The lunch got cancelled at the last minute so now I have more of the little cuties to play with!
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Anna, I bet this tastes amazing! I can almost smell the fragrance in your kitchen. I am curious about the large, lighter disks on your chocolate banana bread. I thought they were less intense chocolate dough cutouts placed on top and seem to be cracking on top like the darker chocolate base. Your link shows a loaf topped with chocolate chips. So, if you don't mind, what are round disks?
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Linguini with clam sauce and a Greek salad. We are headed to a wedding in MSP, and these clams, the last of my most recent harvest, have to get used up. I have a feeling that my breakfast tomorrow, will be leftover Greek salad, which is fine with me. HC
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Not soft serve exactly but the @nathanm modernist nut gelatos are vegan and very good.
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Shoprite still has bone-in chuck on sale but none to sell.* So I bought some marrow bones and choice chuck, both nice looking. I thought really hard about pressure cooking till I realized this was not a typical western stock. The recipe calls for a slow cooker. I decided to use my KitchenAid precise heat mixing bowl. But after I'd browned the bones and vegetables, covered them with water and brought everything to a boil as specified I realized this would never fit in the PHMB. My fallback is to simmer in the oven, where the stock pot is now sitting. The jury is still out on how well this technique will work. The oven temperature is a bit erratic for my tastes though the pot of stock ingredients has considerable heat capacity. Still for a French recipe I think I'd turn towards the pressure cooker. *To add further insult to injury this Shoprite dropped the Shoprite brand organic cranberry sauce I like. Obviously they track my purchase history so they can drop the things I like.
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blue dolphin, those multi-colored cherry tomatoes look so great in the jar. You couldn't pay me enough to peel a quart of cherry tomatoes. I bet Vivian makes her husband do it. I am sure they are yummy. Perfect meal: those tomatoes and a grilled cheese sandwich.
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How do you track employee work hours and how do you motivate them to work well?
WooshoMoosho replied to a topic in Restaurant Life
in Korea almost everyone (no matter whether it's a cafe, restaurant or shop) using a fingerprint identification. So I basically have a system where can see when all my staff came and left. And I also have a bonus-system once a month for those who's never late (like free McDonald, Starbucks or CGV coupons) and every month we are choosing the best worker (with money compensation, not large though, but at least my guys are trying to do their best). The personnel works perfectly, almost no one late, and each of them already had a free coupon. My customers are always satisfied with the service. -
I know this is a really old thread but I wanted to post an update: First, some background: I grew up in Vancouver and my grandparents knew Mrs Notte of Notte's Bon Ton. Every birthday when I was a kid, you got to choose which Bon Ton cake you wanted and my dad and brother always chose the Diplomat. I now don't live in Vancouver but have been known to transport a Diplomat across the country as my airplane carry on to take one home. So I was very excited to find this thread! For two years I've been planning to make this and test out your recipe but things keep getting in the way. I finally did it yesterday. IT WAS EXCEPTIONAL! The link to your recipe updates doesn't work anymore so I improvised several things. My husband says I nailed an exact replica of the Bon Ton Diplomat. Thanks so much Vogelap for going to all the work to deconstruct the cake and post your recipe. And for those not in Vancouver but planning to try it out -- it really doesn't take long. (A true Diplomat doesn't have jam in it, but does have buttercream roses and other accents in it. And crumble up the leftover cake and puff pastry when you trim the cakes for the sides!) Aside from my lame roses, it worked out great. I will also try to post a couple pictures. (I'm not an expert cake decorator and this is my first attempt at buttercream decorating so keep that in mind when you view the photos!)
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Another way for quicker roasting, whole bird presentation, for stuffing, for easy of slicing, without chopping the bird into multiple parts, is to remove all bones without opening up the bird. Yes, it can be done. All the bones including thigh bones, wing bones, etc 100% removal, leaving only meat and skin. Feels like a rubber chicken, LOL! dcarch.
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"Call backs" are good comedy technique. Well done!
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Two recipes here. The Fancy Sandwiches p 245 from the cucumber chapter and the Cherry Tomatoes in Basil Vinegar p 275. The sandwiches layer a radish spread (radishes, butter, cream cheese, mayo and radish greens) with cucumber slices that have been salted, drained and tossed with lemon juice. I modified them to open face on thin slices from a small loaf of multigrain bread instead of the original white bread triangles with crusts trimmed. If I find myself in possession of some white sandwich bread in the next little while, I'll give that a try but I kinda like this version. I added a few radish slices and minced radish greens for garnish. The Cherry Tomatoes in Basil Vinegar provided a nice contrast to the buttery little sandwiches. They are rather a labor of love because the recipe asks you to PEEL the cherry tomatoes, not something I normally do. The first step is to make the basil vinegar with lots of basil, rice vinegar, peppercorns and a little salt and sugar and let it sit for 3 days - 2 weeks. Mine went a little over a week. In the photo below, I was short on the rice vinegar by about half a cup, once I got a new bottle and added the rest, all the leaves were submerged but I wanted to get the photo while the leaves were still pretty and green. Next, the basil and peppercorns are strained out and the PEELED cherry tomatoes are added. I used 3 different varieties of cherry tomatoes - one red, one gold/orange and one with green & red skins (I think they were called Jellybean) that came out a darker red after peeling. The recipe says they should sit for at least 2 days and will improve for slightly for up to 2 weeks in the fridge. She advises against water bath-canning them because the heat will damage the texture. They are quite nice and I look forward to playing around with them. A little of that basil vinegar and some olive oil should make a nice vinaigrette, Vivian suggests using them as part of a pickle plate and I'm afraid I'd want to put a little sigh on them that said, "Look here - I PEELED all of these dang little tomatoes for you!"
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https://www.theguardian.com/lifeandstyle/2017/sep/20/lab-grown-meat-fish-feed-the-world-frankenmeat-startups?utm_source=pocket&utm_medium=email&utm_campaign=pockethits
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To me it's an easy solution to cook white and dark separately so that each is nicely done. Maybe even SV the breasts. Its an an interesting challenge to cook a whole bird well. But why bother when there are easier ways with better results? A nicely composed platter of sliced turkey is as good to my eye as the midieval "presentation" of a browned bird.
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Yeah and when was the last time you carved a bird at the table! I like spatchcock a bird.
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I find the same thing. I love to cook conventionally but now I use the IP routinely for things it does well. Same thing for this new toy of mine, the air fryer. Some appliances are just really good at what they do. Heck, same thing goes for the little steam oven . All techniques can fit. Just depends on what you are trying to achieve and how much time you have and how much clean up you want. An example today. I made lamb stew. Hauled out the copper big sautéed pan to brown the pancetta , onions and meat. Should have taken a picture but man was the mixture textbook camamerlized. Then added the wine to reduce. Transferred the whole lot to a clay pot to simmer very so gently for two hours. OMG it turned out so well and the good thing was I felt in control which I would not have if I had used the IP.
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While I like my granton-edge Victorinox slicer just fine, I've been jonesing for a 270mm or 300mm + Japanese style slicing knife. I'm also in the market for a usuba or nakiri, and have been leaning toward the latter (which has a western-style dual edge). I'm curious how much of a difference the single bevel really makes on something like a slicer. The traditional one-sided yangi seems like a bit of a uni-tasker in the Western kitchen, making the dual-beveled sujihiki seem like a more natural choice. The thing is, I've imprinted on a beautiful single-beveled yangi (with the Kiritsuke body style) whose price is just right. (These things get very expensive.) Knives of this style have a reputation for both being multitasking workhorses and being difficult, technically demanding, and strictly Japanese only. I find the first part of that reputation very appealing; I find the second part a little bit terrifying. In the interests of full disclosure, I'm a home cook who does not work primarily in Japanese styles and I don't work with fish often. Most of my knives are Globals and I'm just looking to step up with a few accent knives for special tasks. I'm aware of the maintenance and sharpening requirements of Japanese knives, and already have a collection of sharpening stones. I anticipate that I will use the slicer rather infrequently, mostly for formal occasions (e.g., roasts) or to slice fish. Maybe to cut larger cabbages. That sort of thing. (Apparently, the kiritsuke style knives are supposed to be somewhere between a sashimi slicer and a vegetable cleaver... hence their multi-tasking reputation). I expect that the vegetable knife, by contrast, will receive near daily use. So how much should the bevel issue be of concern to someone like me? Like I said, I'm leaning toward that single-bevel slicer, but if it's going to pull to one direction and require a lot of special attention, I'd rather skip it (beautiful though it is). I'm pretty sure that any sort of pulling in a vegetable knife would drive me insane, which is why I'm leaning toward a nakiri over a usuba. Any guidance would be appreciated.
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@mm84321 OMG. Your roasting pan is copper? I LOVE my copper pots. They are a joy to cook with. The meal looks really good. So, where exactly to do live and do you have parking close by
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Pardon the exigencies of plating, this was my Pesce alla Vernaccia from last night:
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Yeah but I think the desire here was to make a potentially tough cut as 'tender' and as possible. If Kim wanted tender she would have bought fillet. I personally prefer some chew to my meat. Just say'. Cheers
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I use a vanilla mix (non-dairy) from Precision Foods. I will use some kind of nut milk with it instead of water (these days I have been using unsweetened cashew milk) and flavoring. I am not making soft serve but I am churning and freezing it like normal ice cream, but it would be soft serve if eaten immediately after churning or, I'm assuming, made in a soft serve machine. I also found if you want to keep it scoopable when frozen, adding vegetable glycerin does the trick. My recipe is: 200 grams of mix 16 oz (liquid measure) of unsweetened nut milk (or soy or coconut) 1 tbs vegetable glycerin approx 1/4 cup of flavoring if liquid or 4-5 tbs of powder like peanut butter powder or cacao. Here's a recent batch of peanut butter banana with hand chopped dark chocolate. 4 tbs powdered peanut butter and 1/4 cup Torani banana flavor.
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@Kenneth thanks, although the field is different, I really appreciate your input . To have a good product is simply not enough...right? So many more aspect to consider. I am back on thinking what to do next.
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Hi everyone, Greetings from Australia. I've been looking for a formula to make a vegan soft serve mix to put in my commercial soft serve machine. A lot of pages out there suggest using coconut milk/cream as the base however I am reluctant to have coconut taste in my ice cream. The powder mix from suppliers that I've been using already has flavours in it so I am kinda restricted to what I can do in terms of flavours. Would anyone happen to know the formula to make a vegan soft serve mix and how it translates into real ingredients? Thank you all!
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