Alex
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An apron with a picture of The Three Stooges on it. Trust me, I did not buy it myself.
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To be honest, I can't say the cookies were any better (definitely not worse) than when I made them the last time with salted butter.
Claire, you want to use unsalted butter instead of salted. Salted butter should (in my opion) only be used for buttering bread etc and not for pastries. Often your end product can be too salted and the butter may be old as salt is a preservative. They also add color to salted butter (also to disguise age) and your product would possibly have a darker color than using unsalted butter. Have a great time with your recipies!
Yes, definitely unsalted only. It is true that salted butter may not be as fresh as unsalted. (I don't know if this applies to Plugra or other premium butter.) I also use unsalted for buttering bread -- that lets each person choose how much salt s/he wants. (None for me!)
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I'm not a fan of dark chocolate either. I leave all the dark chocolates in a box for my husband
Same here, although I doubt that either of us would turn down chocolate in any form if offered.
That would be an interesting thread, no? -- complementary (or clashing) food preferences in spouses, sig others, etc.
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Dean and DeLuca sell a “Fondo Carrate” balsamic for $30. I have not tasted it but their selection usually is reliable. Williams-Sonoma sells the Fini brand for about $10 for the regular or $42 for the 10-yr-old.
But if you have the time, a phone or Internet order from Zingerman's might be your best bet. They have a good selection, and I've never been steered wrong there.
BTW, epicurious has a great recipe for baked pears with balsamic, goat cheese, honey, and black pepper.
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I don't usually eat butter on bread
That's what I used to say before I discovered Plugra. Now I can't stop.
On-topic: I subscribe to the opinion that Plugra makes anything baked (or not) better. And getting into economics, it's only 50 cents more expensive than regular butter per batch of cookies. More than worth it.
I agree. For a commercial operation, an extra 5¢ a cookie can significantly cut into the profit margin. For home baking, I say go for it. Life's too short. However, I also agree with browniebaker that Plugra will have less of an impact (although I think it'll have some) on chocolate brownies. I use it anyway, though. In everything. As Mottmott pointed out, I like to support my local supermarket's carrying the brand (my request!) and want to help the stock keep turning over.
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I can't get past the bitterness of it to even attempt to enjoy the flavor. I keep trying it (in hopes that I'll find some I may like (has worked with many other foods I thought I dind't like)), but no luck so far.
Anyone else?
That's ok. More bittersweet for the rest of us.
I wonder if it has to do with your being a kind of "supertaster, " hypersensitive to bitterness. Do other foods with a bitter aspect also produce a similar reaction?
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. It is well balanced to enjoy now, but will age well for 10-12 years. It is long, rich and intensely flavorful on the finish." It's under $10 by me (on sale), but your mileage will vary depending on taxes, markup, etc.
I'd be wary about aging Gotim Bru, It's fun and flashy now but lacks the acid and stuffing for aging. Another flaw is the use of carbonic maceration in it's production which also shortens it's life span.
Thanks for the info. For <$10 a bottle I wasn't planning on aging it anyway, but that 's good to know. I like your description -- it is fun and flashy.
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*One vote for Plugra in anything.*
For cc cookies, very fresh organic eggs also make a difference, as does premium chocolate. (I use chopped Callebaut or Lindt Extra-Bittersweet.)
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More info on this topic from The Grand Rapids Press. (The winery's name is Domaine Alfred, near San Luis Obispo.)
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Is corkage about drinking better wine or saving money? DISCUSS
Yes.
To expand a bit...
Unfortunately, this is a moot issue in Michigan since BYOW, with or without corkage fee, is illegal.
(See the topic I started a few days ago.) But, if I could, it would depend on the restaurant. For example, my favorite local restaurant has excellent, reasonably priced food but a very limited wine list. I often know in advance what I'm going to order, so I'd like to be able to match it with a wine from my cellar. Or, if we're going out for a high-end meal (we don't have lots of extra $$, so that doesn't happen very often) and would like a commensurate bottle of wine (with the commensurate markup), it puts a major crimp in the budget. -
Is corkage about drinking better wine or saving money? DISCUSS
Yes.
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Pan-fried sea bass with grapefruit-ginger marmelade. (Yes, I know they're overfished, but it was the last piece left over from someone else's special order and it called out to me by name as I walked past the seafood counter.)
Sautéed spinach with garlic.
Mixed Basmati rice and fresh corn kernels, Plugra butter.
1999 Trinity Hill (New Zealand) Chardonnay.
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Thanks, everyone, for your suggestions.
Jinmyo, I discovered that truc, too -- it certainly makes things much easier. My polenta does tend to be on the thick side, though. I'll increase my water:cornmeal ratio and see what happens.
Suzanne, I'll give broiling a try.
Wolfert, I'll slow down the process, as I've been grilling/sautéing over fairly high heat. I like that notion of the polenta letting you know when it's ready to be turned.
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How about a part-sephardic menu? A chicken tagine, perhaps? Pan-fried gefilte fish with cumin, coriander, cilantro, and garlic?
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Here's to those brave justices in MI.! We suffer from the same fascist mentality here. If someone (or myself) orders the fruit of the vine, it's only 'cause I live about 6 miles from the AL border...'nuff said. My DH says it's a major bone of contention among Republican legal muckey mucks-split along supporters of wholesalers versus oenophiles. I haven't seen anything in our local rag concerning a challenge here. Maybe those of us in restrictive states need to light candles and sing Kumbayah for the MI efforts...
Thanks for the support. The Michigan suit was brought by a coalition of consumers and a small California winery (not specified in the article). Financial support came from a Napa group, the Coalition for Free Trade, a non-profit foundation of wine industry representatives and legal experts. There's very detailed information on the site about the current status of legal action in Michigan and seven other states (FL, IN, NY, NC, TX, VA, WA).
Candles and Kumbayah would be appreciated
Letters, phone calls, and e-mails to legislators would be even more appreciated. (Maybe even a contribution to the Coalition for Free Trade.) It's way past time we updated our 70-year-old post-prohibition laws and restored some common sense.BTW, another delightful Michigan law stipulates that you cannot bring any alcohol into an establishment, meaning no BYOB/corkage fee, anywhere. Licensed establishments must buy all their alcohol from wholesalers. Plus, for liquor (i.e., not beer or wine), the wholesalers are merely conduits for the state.
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goat cheese
red beans
edible flowers
foie gras
Twinkies
Oops, sorry -- no idea how that last one slipped in there.
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Hire a neighborhood kid to separate them manually. Remember to tell him to not touch any part of his body until he's finished and washes his hands.
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Any of the above. If Dinner In, then where?
After further thought, and consultation with my Inner Chef, I vote for dinner out -- too many logistical hassles otherwise. I think that $25-30 pp is doable.
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Any of the above. If Dinner In, then where?
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The 6th Circuit Court of Appeals just issued a ruling that said the State of Michigan cannot prevent consumers from ordering wine directly (e.g., over the Internet) from out-of-state wineries. Current law requires wine shipments to go through licensed wholesalers. The Court said that this is an unconstitutional restraint of trade. But don't get too excited yet, because...
...of course, the Michigan Beer and Wine Wholesalers Association is considering further legal action. (Quote from their president: "The court has to step back and say, 'We can't open up the floodgates.' ") It also appears that the state Attorney General's office will be working with the Michigan Liquor Control Commission on another legal step.
This issue probably will wind up in the U.S. Supreme Court, according to a September 3 article in The Grand Rapids Press.
When in doubt, follow the money......
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Spanish reds are a terrific bargain now. I'm fond of the tempranillo-based Gotim Bru. Looks like I'm going to have find that Casa Castillo.
What is the Gotin Bru like? What does it cost?
I purchased the Casa Castillo from The Wine Exchange in CA. You can order on-line from their website here.
Thanks, sammy. But...I'm in Michigan.
(See my thread that I started today.) I'll talk to our local wine store guru to see if they have it or can get it.Gotim Bru is a blend of three grapes, primarily Tempranillo with some Merlot and Cab. This from the vintner, a little over-the-top but fairly accurate: "Castell Del Remei Gotim Bru is ruby-purple in color with rich aromas of cassis, blackberry, cedar, licorice, spice and earth. It is full-bodied with firm tannins and intense flavors of blackberries, black currants, cherries, plums, spice and oak. This wine was aged 10 months in American oak. It is well balanced to enjoy now, but will age well for 10-12 years. It is long, rich and intensely flavorful on the finish." It's under $10 by me (on sale), but your mileage will vary depending on taxes, markup, etc.
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Whenever I brown polenta (usually by cooling first, then sautéing in olive oil for 8 min. or so per side), I usually can get a nice crust. However, the crust tends to separate from the inside when eaten. I remember reading someone somewhere recently (How's that for being helpful?) discussing a better browning method, but wonderfully organized me didn't write it down. So, I'd appreciate any feedback about this just-short-of-burning issue. Thanks.
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The one "trick?" When I cook -- cook. To wit...
Pay attention (especially to the knife work).
Say no to multi-tasking, rock-'n-rolling, and serious conversing. Drink a little wine. Keep my head in the kitchen, literally and figuratively. -
Thanks, maggie! I just placed a hold on Cooking With Pomaine on my library's web site, ordered Cooking in Ten Minutes in a used hardcover edition through amazon.com, and, wonder of wonders, found (and ordered) The Jews of Poland from amazon.com.uk. Expensive (£28.96), but worth it, I think; that's my family's background.
DC Recommendations Needed
in D.C. & DelMarVa: Dining
Posted · Edited by Alex (log)
I love Cafe Atlantico -- nuevo latino cuisine. The regular menu will push $50 (appetizer + entree + wine), but the pre-theater menu is a super deal. The weekend latino dim sum brunch is loads of fun.
Also recommended, in the same neighborhood, is Jaleo (Spanish -- tapas + others).
That the pastry chef for both places is a regular eG'er did not influence these recommendations. Really.
Lavandou is a good French restaurant in the Cleveland Park neighborhood (Red Line). Check out their specials! (For example, no corkage fee on Monday nights, $25 Table d'hote on Tuesday nights.)