alanamoana
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Posts posted by alanamoana
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tweety69bird is correct...lightly sweeten the sour cream with granulated sugar and top the cheesecake straight from the oven. return to the oven for another 5-8 minutes. the sour cream will look liquid but will set up upon cooling.
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i definitely need to hear about the italian beef sandwiches AND chicago style hotdogs!
and i agree with john, it tends to be more about value and flavor than high end dining these days. i love ethnic food and the fact that it tends to be inexpensive makes it even more preferable.
i worked in new york with a sous chef who used to work at everest. he always had nice things to say about chef joho. i wouldn't mind giving that a go if kerry and john are willing...but that means packing something nice to wear other than chef's whites.
my husband doesn't consider chicago style pizza in the same family as pizza (he's a follower of new york style pizza...only), but i'll eat anything on/in/between a crust! we'll definitely be eating some chicago pizza while we're there.
thanks everyone!
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i'm sorry to see this blog come to an end. i'm sure more than one eGulleteer would love to move (if not in with you, then next door) to be able to eat the delicious meals that you're always preparing.
the mapo dofu looks great. i always use spicy italian sausage instead of plain ground pork as that is what my husband likes. i've never used leeks but usually garnish with thinly sliced green onion and a dash of white pepper or ground szechuan peppercorn. it is supposed to be a bit numbing (ma).
great blog bruce. so good to meet the rest of the family as well!
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anna, your chocolate skills just keep getting better. i love the little froggies, they're so cute. my husband always refers to the weather condition as "patchy frog" which describes your little treats perfectly
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haven't checked in for a bit. sounds like there are some good shopping options.
please keep us posted. also, the three of us are staying at the Club Quarters which is at 111 W. Adams Street. it is much closer to the school than the other hotel and since we have to be there at 6am, we thought it best to be within walking distance.
thanks for all of the good suggestions so far.
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thanks for the research hzrt8w. it seems that the A&J in cupertino is in cupertino village. there's a 99 ranch market and a bunch of other chinese restaurants. it is about five minutes from where i live, so i'll go check it out.
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hzrt8w, can you tell me where the one in san jose is located?
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Bruce! Great to see you blogging. It's a great glimpse past the one plate we see in the 'Dinner!' thread...
You got really lucky with your boys. I hope they continue to appreciate what a great life you're able to give them (and I'm sure that they give you as well). The effort you and your wife make to have a great dinner on the table every night is amazing.
I lived in Arlington as a child (Army dad) and I remember my mom getting like a bushel of crabs at the Chesapeake Bay market (I was very young, so I'm not sure about this). She covered the kitchen floor with newspaper and we just sat there cracking crab and eating the meat! Crazy Chinese lady
! At any rate, she is also a nibbler, so when I saw the picture of your son's pile of ribs I immediately thought of her as well 
.Really enjoying the blog! And I'll ask for MarketStEl as he may have forgotten...what about the fridge and pantry shots?
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alanomoana, you said lecithin(soy lecithin) acts as a stablizer to the sauce, can u give me an idea how is the packing like and cost and the amount to use(ratio to sauce)...
depends on where you buy it. there are several sources on-line, but it might depend on where you live. in the united states a lot of people use chef rubber as a good source for specialty ingredients.
also: will powder
...and it's difficult to operate the ISI whip or Prof Whip and which is the versatile of the two?you'll probably have to check ISI's website. they have different applications depending on whether you'll be using the tool for hot or cold items or want it for both. the "profi" line which includes the hot whip is more expensive. you might want to experiment with cold applications first to see if you like the result
My curiosity in this foam sauce arose when i saw 2 recipes: The first is Poached Baccalao in Almond foam. Almond foam: 200ml skim milk, 40g ground almonds, salt and freshly ground pepper to taste. Bring the skim milk to a boil together with the ground almonds and season with salt and pepper.this almond foam sounds like it would be okay to use a hand blender (described in my first post). but, you could probably use and espresso machine steamer and get some really good micro-foam (like on a cappuccino) using this recipe as well!
The second is Grilled ocean Thread fillet in Bouillabaisse foam. The foamy bouillabaisse sauce on the plate and piece of tread fish. The fish is burnt cross marked(I don't know how to describe it) with a meat fork. What is the idea tool to cross the fish?do you think the fish was just grilled on a grill? it sounds like english may be your second language so you'll have to ask about terminology more specifically.
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Firstly, I am absolutely in awe of all the magnificent chocolates here! I feel a little inadequate about my candymaking skills after this!
Secondly, I'm not quite sure if this is the right place to ask this, but where do all of you buy your molds? This will be my first time trying, so I want something simple and not too expensive-- like just the round bonbons. And two other related things: do any of you have a good beginner's recipe for a center, and can any of you direct me to a good tutorial about how to do this?
Thanks!there are a couple of good demos here on egullet:
molding larger bowls and things
using molds and transfer sheets
for purchasing molds:
just for starters.
there are a couple of other threads within the pastry and baking forum that are related to molding, tempering, and etc...you just have to do a search!
good luck, have fun and post photos of your results!
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based on the particularly vague nature of the post, i'll give some ideas which may help you to ask more specific questions:
if you're making a seafood dish, you might want to start out with a light seafood broth or stock using fish bones, etc.
then, in order for this stock to have more body or to turn it into a foam, you could reduce it and somehow add some cream or butter
the dairy helps to give body, but sometimes you need a stabilizer...usually something like lecithin (soy lecithin) which can help stabilize your base.
then you can take a hand blender (also known as: an immersion blender, or by its name brand the 'bamix', or stick blender) and buzz the sauce until you get a collection of bubbles on top which you can then scoop off and use as a foam
alternatively: you can create your sauce and if you have the right kind of "isi whip" or "profi whip" to serve warm (if you so desire), you fill and charge up the canister and dispense a denser foam which is more like whipped cream
with either preparation, because you are adding so much volume in the form of air to your 'sauce', you need to make sure that whatever you are creating is very concentrated and flavorful so that when all that air is pumped into it, it still has some flavor on the plate.
is this what you are thinking of?
if so, there are other threads from which you might be able to get more information if you do a search in the forums.
good luck.
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Hi,
This "Newbie" sees so many Forums within eGullet he doesn't know where to start.
I'm looking for a recipe for real German hard rolls, called variously: Broetchen, Semmel, Schrippen, ...
They are crusty on the outside and chewy on the inside. They have a great aroma and delicate flavor so they are great with just unsalted butter.
Any help will be greatly appreciated.
Thanks,
Marcel
these small rolls can be any number of rolls...germany has wonderful breads and tons of riffs on little rolls. i especially love the whole wheat numbers that use different whole grains and seeds and things on top...can you be more specific?
more often than not, the small rolls that they make are whole wheat or rye based. can you be more specific as to what kind of flour, etc? it could be a regional thing as well. little rolls in the black forest (schwartzwald) may be different than the little rolls in munich or in northern germany.
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Ding-ding-ding! We have a winner. Using just 1 tbsp of the Pomona's instead of 2 seems to be just about right. Now I'm waiting for the dark chocolate balsamic ganache to set up, and I'll be able to assess how it all works together. And then I'll have to see how it dips, and if there's any problems with the pate de fruit during that.
tammy, did the recipe call for powdered sugar? i'm just wondering if the corn starch in the powdered sugar might have anything to do with it setting up more than you expected.
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well, probably self explanatory, but it's pasty colored because of the lack of soy sauce in the braising liquid.
the standard braise is like 'red cooked' (hong shao). i've used regular soy sauce diluted with water to no ill effect, but i bet dark soy or mushroom soy would be even better.
and as everyone else said, a little longer time on the heat can't hurt.
still looks delicious anyway!
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I have tried that and of course it works fine for the large loaves but for some reason my rolls never come out with the same nice texture they went in with. They always seem a bit too dense and dry when re-heated. That's why I thought I might try freezing them before they are completely done.
Could I be doing something wrong when freezing them? I wrap them in air tight freezer bags and usually eat them within a month or so.
whenever i freeze bread, i wrap it in a double layer of close fitting plastic wrap. i buy la brea bakery small baguettes (they look like large rectangular dinner rolls) from costco and always wrap them individually. i unwrap and pop them into an oven i've set to 350F and let the roll heat up with the oven. they come out as good as freshly baked.
i think freezing in bags (especially if there's more than one item inside) leaves a lot of room/air in between each item. this allows the moisture in the rolls to migrate out...even if the bags are "airtight". try the individual wrapping thing and see how it goes.
with croissants, you can always try freezing them - unbaked - after shaping them (without proofing them) and then getting them out the night before, putting them in the fridge for an overnight proof. then take them out in the morning and allow them to come to temp while you're pre-heating your oven. this might work nicely.
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I have quite a few Meyer lemons in the house, so I made the Barefoot Contessa lemon cake. It was really good, and a great way to use a lot of lemons.
Sararwelch, where do you live?! I want some meyer lemons!!
If you have more than you can handle (do you have a tree?), I'll come and pick some for you
...I live in Cupertino!
hehehe, alana
edited to add: nice looking cake, by the way!
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It started to look like it was cooking and it became lumpy so I got scared and pulled it off the hear. I think I should have kept cooking it a little longer. Any help. Thanks.
if your pastry cream is corn starch based (or even flour based), you pulled it off at exactly the moment when the starch was being activated...right when it comes to a boil. if you whisk vigorously during this stage, you won't have any lumps, it smooths right out. then you continue to cook at a boil, whisking constantly, for another 20-30 seconds to cook out the raw starch flavor. pour it into a bowl, cover with plastic wrap directly on the surface to avoid a skin and cool in an ice bath. when ready to use, stir it up to make it spreadable.
not sure about the topping though. is the cake baked with the topping or is it added afterward?
it looks like it would be delicious though!
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wait until summer and go to union square market to buy the little flavorful local strawberries. make a light biscuit and serve with whipped cream or creme fraiche or vanilla ice cream or...or...or...
but don't get one now! it will just be disappointing due to poor quality berries...i also have this scary image in my head of a place like ej's using some sort of strawberry "filling" type thing which is just red goop...
, not that i know that's what they serve, it just popped into my head. -
i agree with deja, the ingredients make me think of c.sapidus, but the plate isn't one of his (at least i don't think i've seen one like that in his many photos on the dinner thread).
it does look very similar to a california mission, but the very pointy spire makes me think of another locale. hmmmmm, tricky!
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vanessa! those hearts are just gorgeous
did you use chefrubber colors with jewel tones? how did you get the sparkly effect?
amazing!
edited to ask: you did start with white chocolate, right?
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More specifically, the school is located:
The French Pastry School
226 West Jackson Boulevard
Chicago, IL 60606 USA
at the above address and because we are just visiting, we'd love to have some restaurant recommendations that aren't too far. i don't think we're going to have a car but we're not afraid of public transportation either!
we'll probably be staying at the closest hotel which i think is a best western recommended by the school (it has special rates for students) which is located at:
125 West Ohio Street
any and all food recommendations are welcome!
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my mom always made her beef jerky (traditional chinese style) using the boil-the-beef-first method. then she would slice thinly and dry in the oven...do not know when in the process she seasoned the meat. i guess i should ask. at any rate, it was always delicious (and spicy)!
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california minimum wage is higher than other parts of the country (just went up again)...san francisco being the topper at around $9. this includes tipped positions. a lot of restaurants in san francisco ended up getting rid of certain positions (bus boys, etc) when the rate went up the first time because they just couldn't afford it.
it is possible the restaurant you mention has had to raise prices because of labor. also, depending on what their menu is like, now that it is a la carte, they might have changed it to include more premium items. thus the food cost increasing as well as the labor.
restaurants usually hope to make most of their money on alcohol as the markup is the greatest on wine and cocktails (and water these days). but to make ends meet they might have had to boost food prices.
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the advantage of the closed racks (especially in a rented kitchen) is that you can padlock them, preventing anyone from messing with your stuff
Classic French Crème Brulée - The Topic
in France: Cooking & Baking
Posted
i start with a thin layer of sugar (enough to stick to the top of the brulee, shaking off the excess). i caramelize the thin layer and then sprinkle more sugar on top of that and then caramelize the additional sugar. tends to work pretty well. easier to demonstrate than to describe. having worked in restaurants, i've probably bruleed several thousand creme brulees (at least).