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  1. Past hour
  2. TNT and TBS both had a showing tonight not sure if it was the first entire episode. . Can't say I saw anything such as dining. I'll save my reviews for a more appropriate forum
  3. Do you cook with a "360" vision?

    I experiment quite a lot, but more in terms of technique than ingredients - I'm fairly conservative in that regard. But I enjoy using meat cooking techniques for vegetables, potatoes in risotto, etc. I've recently been enjoying cooking with different animal fats
  4. Today
  5. Desirable Vintage Cookware

    Okay, so a bit off topic, but I got this today -$1
  6. Dinner 2018 (Part 1)

    May I like it except for the cauliflower part? Here I went back and forth between leftover Peruvian chicken and pizza. Came down on the side of pizza.
  7. Brining, then drying, then marinating?

    Hey, if it worked, why question it? Apparently somebody knows more then most of the posters in this thread, including me. I do like the idea of a soy sauce and sugar marinade, but i would consider that a glaze.
  8. Dinner 2018 (Part 1)

    Orecchiette con cavolfiore e acciughe It's so easy you can make it in 20 minutes. Fill a pot with water. Break up a head of cauliflower. Add the cauliflower to the pot of water. Bring to a boil. Boil the cauliflower for 5 minutes. Lift out with a giant strainer or slotted spoon. Chop cauliflower coarsely. Crush a couple of cloves of garlic or if you like, slice or mince them. Add dried pasta to the pot you cooked the cauliflower in along with some salt. Prepare pasta according to package directions. Warm olive oil in a pan along with garlic. Add an anchovy fillet and a pinch of crushed red pepper flakes to the garlic. Fry garlic until it turns color. Anchovy will disintegrate. Add cauliflower to pan. Saute cauliflower in flavored oil. Cook pasta until just shy of al dente. Drain pasta and reserve 1/2 cup pasta cooking water. Add pasta to pan with cauliflower. If pasta seems dry, add pasta cooking water. Increase heat to high and finish cooking pasta in the pan with the cauliflower. Taste for salt and pepper, then serve immediately. Occasionally I like to add a spoonful or two of toasted breadcrumbs at the end.
  9. Query about lamb stew meat

    Maybe where you are. The lamb/mutton I buy comes complete with skin.
  10. Dinner at Souvla. Lamb sandwich for me. Chicken sandwiches for @Chocolot and Romina. Juicy potatoes - cooked in rotisserie drippings Shared salad Then down the street to Salt and Straw Icecream Sea salt with caramel ribbons for Ro Roasted strawberry tres Leche for @Chocolot and myself.
  11. Spent the day at the Fancy Food Show - can't say I saw anything that blew me away. Spanish pavilion - nice piece of tuna. Put in your dollar - it bakes your loaf of bread. Guittards two new milk chocolates - found them quite sweet.
  12. Dinner 2018 (Part 1)

    Sunday night is pizza night. Today with 12h poolish, 2h bulk ferment Korean soft wheat flour dough. 70% hydration. 250 oC, air circulation, baked directly on the bottom of the oven. Combinations included mushroom and salami, bacon and olive (pictured) and mushroom and bacon. The pictured combination won this time, but my four year-old is very difficult to predict Crumb shot just because ...
  13. Dinner 2018 (Part 1)

    I cannot "like" anything referring to the patriots. Scoundrels.
  14. I Bought a Tutove--Now What?

    Then there's this: https://vermontrollingpins.com/shop/tutove_rolling_pin.shtml And this, from https://www.cookstr.com/recipes/wheaten-croissants "A tutove (ridged) rolling pin can be used, for added ease in rolling, for the first four turns, after which the dough layer becomes too thin, and the butter could break through."
  15. Drinks! 2018

    @Tri2Cook I don't understand the aversion to sweet either. I like sweet! Grenadine, orgeat, mai tais, you name it! Except Bailey, ugh, not a big fan of Bailey's Irish Cream.
  16. Dinner 2018 (Part 1)

    Oh my goodness. Drooling right now. Not too much on the top of the pie, just the way I like it.
  17. Brining, then drying, then marinating?

    A longer treatment with salt may result in firmer meat but according to Harold McGee, page 155 On Food and Cooking, salt has two effects. Moister meat and more tender......It disrupts the structure of the muscle filaments dissolving parts of the protein structure that supports the contracting filaments and can partly dissolve the filaments themselves so when cooked they can’t coagulate into normally dense aggregates, so the cooked meat seems more tender.
  18. Dinner 2018 (Part 1)

    Pizza tonight. Dough was made on Saturday and left in the fridge for about 32 hours. Cheese pizza. Baked on a stone on the grill. Temperature just over 600°F. Thin crust.
  19. Countertop Rotisseries

    Also, not a drop of splattering... There was barely anything even to clean on the machine once it was done.
  20. Countertop Rotisseries

    After the first trial, that machine has earned a place in my tiny apartment. I don't care if we have to sleep in bed with it! That bird was amazing!
  21. Cooking with Six Seasons by Joshua McFadden

    Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Ricotta from Six Seasons p 290. Carrots are roasted (CSO, steam-bake, 425°F, 15 min), farro, per the recipe on p 50, is lightly toasted in olive oil with a garlic clove and red chile flakes before adding water, salt and bay leaf. I did that in a small skillet, then transferred to the Instant Pot (pot-in-pot, 5' manual, high pressure). Thinly sliced red onion, chopped, dried apricots, parsley, toasted pistachios and ricotta salata or feta plus olive oil and white wine vinegar complete the salad, which is served on a smear of whipped ricotta p 37. I was mildly entertained that while the book is always having me soak scallions in ice water, something I've never done before, there is no mention of doing the same with the red onion in this recipe - and I always give raw red onions the ice bath treatment for salads - go figure! I liked the added flavor from the garlic and chile in the farro and while I enjoyed the dish, it didn't quite tickle my taste buds as much as the carrot dish with carrot-top salsa verde, avocado and squid that I made yesterday. I'm not a fan of cooked carrots so my enthusiasm for yesterday's dish is actually more surprising than my ambivalence towards this one.
  22. Dinner 2018 (Part 1)

    like @HungryChris our day was dominated by football, and so sandwiches were in order. My crustacean allergic nephew returned to college this morning, so I opted to make a sort of shrimp po' boy. Very happy that the Patriots won, as that means I get to host my Super Bowl party (I only do when the Patriots are in it). Not happy that the Eagles are the opponent, as I will have to listen to two weeks of razzing from my Eagles fan father leading up to the game (and also they look really good so...)
  23. Brining, then drying, then marinating?

    At the end of the day, it worked quite well. Actually one of the tastiest birds we've had in a long time... Definitely worth the effort.
  24. Dinner 2018 (Part 1)

    Tonight we tried something new again: Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) from serious eats: http://www.seriouseats.com/…/sichuan-chicken-salad-chinese-… Chicken cooked sousvide at 150f and shreaded and mixed with a bunch of spices! Pretty interesting - basically an Asian chicken salad.
  25. I Bought a Tutove--Now What?

    This doesn't make sense to me. The butter is 'placed in the dough' by putting the butter block on the dough, folding it up, and rolling... Well, let me offer an idea that makes sense to me. I suggest that, when rolled with a smooth pin, the forces are such that the dough (paste and butter layers alike) is moved almost completely in the direction in which the pin is rolled. With the longitudinal ridges (which are rounded), a pushing motion along with downward pressure will exert both forward and rearward forces in all the layers. This might mean more consistent thicknesses of paste and butter layers after the chosen number of turns. This may well be part of what was said about avoiding tearing; then again, perhaps there's more to it.
  26. Breakfast! 2018

    Chicken stock with shallots, chilli, ground white pepper. Leftover beef. Quail eggs. Baby Bok Choy. Rice Noodles.
  27. Well, I should have SVed one of the nicest banjo steaks I got from my belted galloway beef dude. My gas barbie just wasn't up to the task. I need to ask him where it is from. I thought he said it was the opposite side of the bone from the oyster blade/flatiron but this says it is from the inside of the back leg.
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