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    Minneapolis, MN

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  1. Yes! Thanks a lot. A few of these threads are a trip down Egullet memory lane , that is for sure. Thanks again
  2. Hello, Many years ago, I am guessing early 2000s, there was a long thread on pizza dough. A prominent forum member posted his recipe. I think his user name was something like Skilsey, but I must have the wrong spelling because I cannot find it. I used the recipe years ago and it was really good. I have just got an Ooni Pro and would like to make this dough again, but I cannot locate the recipe. Anybody can help me finding it? I have found a couple recipes that look good for Neapolitan Pizza dough, but would like to use this one as well. Thanks
  3. On the other hand, that $50 cookbook will still be usable in 10 years. Whether the app will be is a serious question. Actually, I would venture to guess that the app will still be in the market in 10 years unless the CIA closes. If they have their students use tablets and their textbook apps, they will continue to update/refresh the app constantly. The update might not be free, but I would guess it would be cheaper to buy than a new brand book. I like books, but I believe the publishing world in the Education/Learning niche is going to change completely. If your angle is directed to a specific hardware (iPad) that might not be around in 10 years, that is another story, I do not have an opinion on that. Obviosly, if the app is not developed for other types of hardware and Apple goes down, I could see the validity of the comment.
  4. www.laespanolameats.com might be a good alternative to www.latienda.com I have ordered from La Espanola Meats before and they are good. My only complain is the shipping costs. I leave in MN, so I cannot speak to stores in your area. Do you have a Super Target around? The ones in Minneapolis are carrying a domestic chorizo from the brand Columbus that I really like. Actually, I prefer to cook with this one and eat Palacios by itself with bread...
  5. Thanks I obviously missed Nathanm post. Now, if I can figure out a way to hide the purchase from my wife...
  6. Apologies if this has been said before, but difficult to figure out... When I go to MC site and to the retailers that they listed, the book is not available right now. I do not want to pre order it, but buy it when it is available. Does anybody know when another print will be distributed? Is the demand so high that pre ordering is the only option? Thanks
  7. I cooked baby back ribs twice over the weekend. I used a three step process and I like the results. -Cooked them sous vide at 60C for 24 hours -After the bath, smoked them for about 20 minutes in a Webber grill -After the smoke, seared them in a gas grill, primarily to improve their look. The first batch did not have any spices/rub prior to the bath. The second batch was brined + had a simple BBQ rub. I need to be careful on the smoking step, make sure that I just have enough coals to produce smoke without creating much heat. I will continue cooking ribs this way.
  8. Since this topic is a couple years old, I am wondering if there is consensus now on best temperature & time combination for Baby Back Ribs Sous Vide. Any suggestions? My main SV references (Roca and Keller) do not really mention baby back ribs. I would appreciate any ideas. Thanks
  9. Pretty interesting Thom. I do not use Twitter or Facebook, but your explanation makes sense. Thanks
  10. I am not sure how the numbers work regarding members and posts. I do remember that back on 2005, I would quit checking eGullet when I left the office around 5:30 p.m., be back by 7:30 a.m. the next day, and I will have 8 pages of new activity in the forum. Now is 3 pages in the last 24 hours.... Threads that would have brought a lot more conversation, like this one, pretty much die right away. But others, like "stealing produce bags" flourish. Maybe it is not the demise of online forums as it is my own demise in this type of food community. The online content and quality these days on food is a lot higher than a few years ago. I do not remember the thread, but somebody posted a link to a few lectures from Harvard on food and science. That was really interesting to me. In my opinion, a forum like this cannot produce that type of work. I think it is an interesting topic though.
  11. When was the pick of eGullet? 2005? I remember being addicted back then, checking for new posts every 10 minutes at work... I believe the content quality was a lot higher. I come now once every few months and I have not posted in years.... Assuming that I am right, where did all the people that posted in eGullet back in 2005 go? Personally, I cook now more than ever, but I rather spend my limited free time reading good cookbooks that checking out websites such as this one, or MFF or OAD... Even if you just check restaurant and chefs websites, you can access some great content. I am actually surprise that eGullet, MFF, and OAD have lasted this long. Alex
  12. I had cooked frozen pizza and pasta with store bought sauce before, but the turning point for me was rice. Back junior year in college, I filled a pot full of water, probably 10 qtrs, and drop a cup of rice. It did not work out. One of my roommates show me the directions in the box. To my defence, this was in Austria and I did not read or speak German. Anyway, I few months later I was cooking dinner parties for 10 / 12 people with big paellas, tortillas de patata, all kind of tapas... That was a great year for me, a lot of fun. Discovering a new passion is a great feeling. It is been more than 10 years and now is an obsession!
  13. Paltrow has lived in Spain with a host family in the past. She actually still visits them and loves the country. I believe she is fluent in Spanish as well. Regardless her food likes/dislikes, she is a good candidate as a "non cook" co-host. Alex
  14. Thanks for the suggestions. I have tried in the past at 40 C for 30 minutes, but that was no enough. After the bath, I stuffed them with some squid ink rice and sauted them.... As you said, I need to increase temperature and time.
  15. I would love to know if somebody has cooked squid Sous Vide. Anybody can give us some temperatures / times? Thanks in advance
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