fredbram

I made a batch of Dulce de Leche following your formula, Sandra. It took a little longer than an hour, but I might have been cooking it slower. I also cooked a can following boil can in water approach. My initial reaction to a taste test is that the scratch made tasted a little better, the can had a little off flavor in a side by side comparison, although the difference was minor. The bigger difference was textural. The scratch made Dulce had a more syrup-like stickiness to it, while the canned was almost creamier. It's not that one was thicker than the other, just different. I have to say that I preferred the texture of the canned a little more, and preferred the flavor of the scratch a little more. Of course, this was anything but a controlled experiment. The canned was somewhat darker--was it cooked further? Maybe somehow the method of cooking it in the can caramelizes the milk without reducing it as much, therefore accounting for the textural difference? As of now my conclusion is that they are both pretty close to each other, and both delicious. Since I'm not sure what I'm going to do with the Dulce(besides eating on ice cream every night), I don't know whether one might be better for some uses than the other. The Jamie Oliver recipe sounds interesting is it possible for someone to post it?

I used to have separate oven off to the side. The reason that I went to combo unit recently is that I wanted the oven under the hood. I guess there are other options--separate venting for the oven or long hood to cover both, but, for me, I want to be able to vent the oven with strong exhaust fan for some of the cooking that I do in the oven, or even for when I overfill the pan and am accidently baking batter on the floor of the oven (it happens).

I am interested in comparing the canned and the from scratch. It sounds from the lack of response that no-one else that is on this thread has made it from scratch. I am going to give it a try and I'll report back. Thanks for the recipe. Telegoo

Meaning Bryan from Adega has bought the Beehive space? It seems like a very small space for him to do something with. I'm curious what he has in mind. I have really been loving the food at Luca D'italia lately. I was never as big a fan of the food that Frank Bonanno does at Mizuna, but maybe it is just a much richer style of food at Mizuna, the meatball appetizer that he does at Luca is incredible.

We were there 8-8-3 and the tasting menu was completely different. Looks like it changes at least weekly.

I don't know how often they change the tasting menu. I thought the sommelier was extremely knowledgable and helpful as well. We were amused by him though--this was "not your father's sommelier", he was young and kind of seemed like he might of done a lot of surfing before becoming a wine fanatic. He has a long section of Austrian wines, we had one of the Austrian whites (on his recommendation) with our first course that was a great match with the food.

And also, my favorite way of eating plums, a plum frangipan tart, which is plum halves baked in an almond cream in a sugar dough crust. There are many variations on the recipe, but they are all based on either ground almonds, almond meal or almond paste, which, progressively, create from a rustic to a more refined tart.

Make plum butter, plum conserves, plum jam, plum chutney. Poach in red wine syrup and serve with mascarpone. Poach in red wine syrup and make into cold soup with buttermilk.

When I want a change of pace from more traditional gazpachos I start with jicama, cukes, yellow peppers of one sort or another, onion and green or gold tomatoes. Add sherry vinegar, evoo, buttermilk and seasonings (as hot as you want it or not). I usually puree about half of it and add the rest chopped.

Thanks for the help with quotes. I appreciate it, so what can you do for me on my plums now? Just kidding.

OK, I'm new and I can't figure out how to do this quote thing. The California grower's are still working hard on their dried plum campaign, and as far as I can see, getting nowhere. I belive that I have one of the variety of trees that is used for making prunes. It is an Italian Prune species, I think. Th plums on it are oblong, dark colored, not as moist as most round plums--they look like they would turn into prunes under the right guidance. I am thinking that the home dehydrator is too hot and goes too fast. Perhaps it needs to be a slower, cooler process. Jackal--what did you end up with? Did you like the results? Did they seem moist and tender like prunes or tough and dry like shoe leather?

My project is to make prunes from some of the plums off of my italian plum tree. I have tried a couple of times in the past and I seem to always end up with a dried plum that is not bad, but is not the same texture as a prune. The prunes that I am aiming for are moister and not as chewy as what I come up with from putting whole or cut in half plums in a home dehydrator. Has anyone got any experience with this?

Is Higgins more casual bar open after ten? If it is that would be a good option.

I am new to this forum, and a Denverite. Let's see if there are enough Denver people around to start a Denver topic. We went to Adega last friday night for the first time. Usually when an upscale chef or restaurant in Denver is getting as much praise and publicity as Adega is we are hesitant to try it and ready for it to be a disappointment. So we were surprised by having a very good meal--food, service and wine all were impressive. We ordered ala carte rather than the tasting menu, and had a great experience. Has anyone else been? What was good, what wasn't?

Sear and braise with chopped prunes, stock, red wine, a little unsweetened chocolate, thyme. Roast green beans with olive oil and garlic, boiled new potatoes.