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  1. Past hour
  2. New oil is actually not as good as "older" fry oil, as slightly heat-damaged lipids are better at making physical contact with the surface of food (I believe for ionic reasons, if I recall my Dave Arnold correctly). At any rate, brand new fry oil isn't ideal for producing a brown crust as easily. That's not why I save my oil... but it's a good story to tell to myself while I'm filtering the oil and putting it back in the jar. I "backslop" old oil back into the main container, but only if it's been used to fry clean-tasting foods like potatoes. If fish or brassicas or some other such thing got fried in there, I end up disposing it. I use high oleic sunflower oil for most of my deep frying needs. It hits the right balance between having a healthy lipid profile, high smoke point, neutral flavor, and relatively low cost. There's probably something better out there, but I haven't had the time (or the need) to explore the options in depth. Most industrial seed oils used for deep frying are a freaking nightmare on your body from a health perspective (though that's a matter for another forum). I also like to use lard and tallow from pastured pigs and cows. For different reasons, and for different applications. The flavor of french fries made in beef tallow is superb. Apparently, if Steingarten is to be believed, a mixture of half horse fat and half beef fat tastes even better. But that beef fat french fry flavor is the core of the OG McDonald's french fry -- the Original Platonic Form of the French Fry in the American imagination. That was before the damned vegetarians and their health-nut disciples forced an industry-wide switch over from saturated animal fats to hydrogenated vegetable oils. Stupid jerks. How'd that work out for us? Want to ban trans-fats now? Guess who brought those into our dietary system, jerks!!! But I digress.... Lard also makes good french fries. Great onion rings. But it's the bee's knees for fried chicken. Chicken fried in lard? Yes. Throw in some fresh bacon fat and some rendered fatty funk from a country ham? Hell yes. Lard has a lot of monounsaturated fats compared to tallow, which makes it much more fragile from a heat stability standpoint. You can't reuse it over and over like you can with tallow. But if you're making fancy fried chicken for family supper on a Sunday afternoon? Boy howdy, get you some lard and get frying. You may well have to throw the fat away afterwards... but to think of the spent fat as "waste" is to have missed the magical work it did for you.
  3. liuzhou

    funnel dispenser

    Enough already! This is a family friendly forum!
  4. chefmd

    Dinner 2019

    Roasted chicken with asparagus. I can eat asparagus every day when it is in season!
  5. chefmd

    Dinner 2019

    @JoNorvelleWalker I like my steak rare, some may call it bleu ;). I buy dry aged steak at http://www.nicksofcalvert.com/ which is near our beach house. It is very umami, truly looking dry aged. I will take a photo of the whole prime cut next time, it looks like the steaks that I see at fancy steak houses. WF dry aged steak just does not taste very dry aged to me. Love your dinner BTW.
  6. Today
  7. I found this article about arancino/arancina really interesting
  8. liuzhou

    Cooking plain old chips

    Hey, can we please remember that Yukon Gold potatoes are American and seldom available elsewhere (or only at high prices)! I'm fairly certain the OP is British (going by some language and the use of Celsius temperatures) where YG potatoes are far from mainstream. No one where I am has even heard of them! I would suggest it is better to refer to specific traits of the potatoes rather than one cultivar. Waxy, floury, etc. For what it's worth Maris Piper are my go to variety for chips in the UK. (King Edwards are OK , too). Not that I've lived there for decades.
  9. JoNorvelleWalker

    The Bread Topic (2016-)

    This week's bread... was weird. It wouldn't mix. In my defense I had just come home from the doctor and I was a little out of it. Not sure where I went wrong. I had to do several folds by hand to build the necessary strength. Note the bread never got very brown, even with additional time in the oven. Some things I do not understand. Tasted OK though.
  10. JoNorvelleWalker

    Dinner 2019

    No, I am not stalking my friend @chefmd For one thing amazon sold this to me as a ribeye.* Contrary to the label it didn't even taste dry aged. For another, contrary to @chefmd I cooked mine before serving: Bearnaise: Satisfactory, but I don't care for possibly-dry aged strip steak being pawned off as dry-aged ribeye. *Amazon awarded me a $5.00 credit.
  11. It's gariguette season, so the fraisiers are going to keep on coming. No kids involved this time, though. It was too hot to bake anything, so the base is a failed combination of diced madeleine, white chocolate, butter and lemon zest. Way too dense, and I should have known better. The rest is as normal, and as good Fraisier (with some lemon) Gariguette strawberries White chocolate chantilly Madeleine concoction Candied citron I'll keep trying with a no-bake base, but I think I'll need a completely different approach. It'll be difficult to get the softness, and I don't want to add any crunch at all.
  12. Duvel

    Dinner 2019

    Picture perfect ...
  13. Duvel

    Grub Street Jessica Knoll

    I like the write up too ... but somehow the notion of “cold brew with almond milk” doesn’t go well with me. Must be a big city thing 😉
  14. Excellent, I love pryanik - but I've only ever had the commercial stuff. Could you send me your recipe? I'd love to try it
  15. Ann_T

    Dinner 2019

    Baked Bagels today. For dinner.
  16. Here you go! Make sure to read the intro notes - I did some things differently from the original recipe.
  17. MArkF

    Cooking plain old chips

    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
  18. Chocolot

    funnel dispenser

    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.
  19. 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.
  20. I love collards but I have only recently been introduced to them. Recipe?
  21. Made collards again in the IP for Easter dinner: Seriously, the best collards I've ever made.
  22. Carnitas, made in the IP Mini, then broiled. Some sauce from the pot spooned back over. Served with Spanish rice and refried beans.
  23. mgaretz

    Dinner 2019

    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.
  24. Okanagancook

    Farmers Markets 2018

    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.
  25. ElsieD

    Farmers Markets 2018

    Sadly, peaches, apricots and cherries don't grow around here.
  26. Okanagancook

    Farmers Markets 2018

    I love this. We have the same thing around here with eggs, peaches, apricots and cherries.
  27. Okanagancook

    Pan-roasted duck breast

    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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