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Yes, I was going to suggest pinging Dave Arnold, who was involved in that HarvardX class. Obviously, he's not at Harvard but he was involved in that and might have some connections to suggest. Seems to be pretty responsive via Twitter. Here's a link that includes the lecturers and schedule from one of the iterations of the course.
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Didn't Harvard do a food science MOOC? I recall some eG people mentioning it a few years back. Was through one of of the MOOC clearinghouses that wasn't Coursera... EDX or something like that. Don't remember exactly. But it was Harvard faculty doing sciency stuff centered on food. Figuring who was behind that would be a good lead to send an inquiry about what faculty have a academic/culinary bent... edited to add link to the old eG thread: another edit to add that I recalled someplace had a food/anthropology grad program... but it was NYU, not Harvard... NYC isn't exactly convenient to Boston for a daytrip unless you're well motivated and well funded. .
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I've since read an article with comments by Anova (can't remember where) . Surprisingly, they said that professional cooks have reliability problems with professional lab circulators. The lab models are built to very high standards, but with the expectations of a controlled work environment. Kitchens get hot and full of steam. And they're not staffed by lab technicians. A kitchen circulator gets banged around and dropped on the floor and probably dropped into the water bath. The new Anova is built for this. They say it can survive falls off the counter and being completely submerged. It's a scientists vs. gorillas thing. When my Anova 1 dies, I'll probably spring for this thing. I'd appreciate the peace of mind.
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Answered in the recipe thread. But more than additional textures (which is fun), I had odds and ends of pasa boxes to use up.
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Trophy goes to the first person with a ranked ist of aromatic organic chemicals.
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Yes, the mixture of shapes adds some texture variation. I rarely cook such pasta mista, but I had some odds and ends of pastas to use up I took the suggested cooking times in order to decide how long to cook one before adding the rest, then prayed to the gods of pasta (flying spaghetti monster?). Endded up pretty good. But I would have cooked the shells a minute more, if I could. Will update the recipe with reasoning.
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butter basted eggs with bacon and an english muffin
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Rigatoni with chicken sausage, tomatoes, peppers, and onions
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Thanks Kerry. The home meals were the most interesting.
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Thanks, Shai. My comment seems to have disappeared. Different pasta shapes are to provide different textures? Have you chosen shapes which require the same cooking time? FWIW, I pasted your comments about texture into my copy of your recipe to give my failing memory the ability to understand WHY you fried the pasta, so you might want to put that explanation on recipe gullet too. Such talent you have!
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I use the really thin, cheap bacon--much easier to wrap around--and toothpicks. I make sure that the slit that I cut in the pepper is as closed and wrapped shut with bacon as I can.
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Thanks, Shai. Different pasta shapes are to provide different textures? Have you chosen shapes which require the same cooking time?
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I don't use CI for much anymore. I suppose if I fried chicken I'd like the extra depth of CI. I used to make corn bread in a CI corn mold, but I've used a Madellaine pan for years
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(Not so) Slow Scrambled Eggs with Bottarga I planned to try this Zuni Café recipe with the Paragon. Based on an online Control Freak mention, I chose 95°C which was a bit too hot for a truly slow scramble but they were still nice and moist. The yolks are quite orange so the bottarga kind of blends in visually but the flavor is still there.
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sarita020 joined the community
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I like eating jalapeño poppers, "armadillo eggs", "gator toes" and the like, but have only tried making them once - and that without a bacon wrapping. Last night I realized that the jalapeños I'd bought for the purpose were headed south fast. It was time to try making them. First question: does the cheese matter? I decided to try two candidates side by side. The Egyptian feta cheese is saltier than cream cheese. One set of peppers had the stem on so we could tell after the fact which cheese was which. Next question: how the heck does one get that bacon to stay wrapped? I think the bacon slices were too thick, for starters. This was thick-slice hickory smoked bacon from Cooper's in Llano, Texas. We may have more in the freezer, but I couldn't find it. We don't have toothpicks in the trailer. i didn't want to dig out the step stool to dig out the box that has the butcher's twine. I opted for Papa's Pan instead. Given the messiness of the cheeses, containment seemed like a good idea anyway. The dogs were delicious. The poppers - well, they weren't poppers. Too bad I didn't take a picture of the pan after cooking, when it was open. Everything had disintegrated into a cheesy, peppery, bacony mess. You could make out the peppers' carcasses. A couple had cheese inside them; all were coated in cheese. The flavor combination was delicious, but I need to do some research on how the heck those things are supposed to be made! Comments and suggestions welcome. How do you make jalapeño poppers?
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The pasta is fried for texture (and to a lesser degree flavor). Some version call for mixing the fried pasta with the hot sauce, so that it softens and gains a chewy texture. Other, me among them (being the crunch addict that I am), add the fried pasta as topping. I make this dish every year, usually with freshly made pasta. But this time I opted to use packaged dry pasta. Frying it requires the pasta to be soaked in cold salted water for an hour (you can cook it instead, but then it tends to stick). Baking also works perfectly well (though you still need a decent amount of oil). The sauce itself also changes between versions. The simplest call for simply chickpeas and a few herbs. More complex version cook the chickpeas in stock. Some use soffritto.
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4 large servings. The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas. Ingredients: 180g dry small chickpeas, soaked overnight in salted water 3 bay leaves ~ apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta) oil for frying ~ 1 large onion, finely diced 1 small carrot (or half of a big one), finely diced 2 large stalks of celery 2 tbsp tomato paste 4 cloves garlic, minced hot chili flakes, to taste 2-3 tsp thyme 2-3 tsp rosemary optional: 1/3 tsp cinnamon optional: 1 tsp dark sugar (I use date molasses) 2-3 tbsp lemon juice Plenty of freshly ground black pepper, for serving Parmesan, for serving Method: If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well. If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces. Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp. Season slightly with salt and pepper. ~ Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended. Drain and set aside. Cooking liquid can be reserved for cooking the pasta. ~ In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns. Add the celery and cook until it is softened. Add the tomato paste and cook for a couple of minutes. Set the vegetables to one side of the pan Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic. Mix in the cooked and drained chickpeas. Add cinnamon (optional), sugar (optional). It's optional, but recommended, to blend smooth a third of the mixture. ~ Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid). Mix with the sauce, adding from the cooking water as needed. Add lemon to taste, and salt to taste. ~ Serve, topped with the fried pasta, and a grating of Parmesan and pepper. 2019 2017
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The latest is that the 5 stores (all in Manhattan) and the Bronx distributer are in negotiations to be bought. Afterwards, the plan is for the new owners to keep the Fairway name on those stores and stay in business. The other stores (like mine in Red Hook, Brooklyn) are, for now, staying open with the current owners, who are shopping them around for buyers. The current owners are saying that this is temporary and that they cannot afford to keep them open themselves for long.
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Wow, I think of all your trips, the meals on this one made me the hungriest! Thanks for the almost constant tummy growling!
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Yes... I misread that. The "5 will close, here's 5 remaining open" structure was confusing. And I had the preconceived notion that they were going to use the Chap 11 to get out of onerous leases...
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Not al all. You had me with "artichoke".
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interesting idea. i don't know what it is , and the humidity in my house is fairly constant say 40 % at most . Ill have to see if the changes are different in the summer as I have no A/C . but each day , say after day 2 or so , the tiniest adjustment is needed to get the best espresso in the cup.
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I have not seen many companies that private equity made better. Its a nice exit plan for owners, though. https://www.bloomberg.com/opinion/articles/2020-01-23/fairway-was-mismanaged-and-looted-by-private-equity?fbclid=IwAR0ir03m0GFcAuiQvfYaD6wY6vm-Y1xDURWpUppmyHEwiRN6oDdluItSo2E
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Needed a better photographer than me to do justice to last night’s dinner. Artichoke and spinach gratin. Jarred artichoke hearts, baby spinach, gruyere cheese and buttered Panko.
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I'm confused. Its says they will close 5 out of 14. Then it names 5 stores that will remain open, all of which are in Manhattan.
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