woodburner
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Posts posted by woodburner
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Color looks fine.
This is how mine looked spread on a few slices of french bread.
I'm sure someone can suggest an addition, to cut back on the sweetness, my guess would be to add something tart.
So far fifi, marlene, and now hillvalley, are off my christmas list. Anybody else care to join?
woodburner
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I agree fifi. I like my second batch without bacon much better than the first batch when I used bacon in it.
I better have my taste sensors checked.
woodburner
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I'll trust your thoughts on the updated link, even though it lists as 2003.
Maybe you could just edit for a link only?
woodburner
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Grand!!
Marlene, I peeked in all week, nicely done. You talked me into a new rotisserie.
woodburner
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24 hours after I put my very first batch of onion confit ala woodburner, the onions are a beautiful brown but sitting a pool of liquid. Right now they are simmering away on top of the stove. Hope this does the trick. pics to follow
For some reason I never took any issue with the liquid. I remove what I need from the mother jar, that sits in the refrigerator using a slotted spoon, or fork.
Somebody mentioned way early on, that the onions will release more liquid than what can condense, and evaporate as steam.
At least I think it was something like that.
woodburner
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Can you explain, what you consider "bite"?
The onions were not totally soft. They still had a bit of a crunch to them even though they looked soft - and this was after 15 hours in the c/pot. However, after another hour stove top as well as cooking in the tart, they were soft as can be.
I'm glad I asked.
That was exactly my experience, and fix.
It also appears that I'm about the only one who used a cast iron skillet for cooking my confit.
(The crockpot was listed as MIA, and was lost for good after the war.
)woodburner
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That looks very nice. Great job!!
Can you explain, what you consider "bite"?
I added a bit of brown sugar also, which I feel helped me in reaching a marmlade consistency.
woodburner
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I've been using mine for about 3 weeks now, with no degradation of taste or flavor that I can see. My recipe made about 1 quart or so, and it's just about gone.
Personally I see no reason to take up freezer space with it. It's soo good, and so easy, I'm just going to continue making it fresh.
You must be one of those Very Wise People who always plan ahead and never miss an opportunity to start a fresh batch when something is running low. I totally agree about making it fresh, but it does takes all night.... I'm picturing that moment that might occur on getting home late and whisking together an impromptu supper: "... and a little dollop of onion confit would be Just The Thing to add here and... you don't mind waiting a few hours, do you?"
Well, the easiest thing about it is, it cooks, while I sleep. That really doesn't require planning, just getting some rest.
Honestly, we have really enjoyed the confit, and I think you'll agree after whipping up a small batch. I think the driving force with it has been my wife. She has literally flipped over it, and that's a "good thing".
No onion after taste, very light in the tummy, and just pull it from the refrigerator, warm it up and layer atop a slice of french bread.
toasted
with boursin.
white wine of course.
woodburner
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When I see Vidalia onions on sale cheap, I will buy a ten-pound bag, slice up the lot of them, and reduce them into a confit that keeps pretty well in the fridge for a week or two.
Ooooh ooh ooooh... I wonder how well it would freeze...! Imagine having little bags or cubes of onion confit handy at all times, along with the frozen herbs and the frozen glace de viande and the frozen stock and one of my personal favorite staples, the frozen plum tomatoes... I think I'm going to have to try it. (Unless of course I discover down-thread that someone else has already Been There Done That Discarded the Result in Disgust.)
I've been using mine for about 3 weeks now, with no degradation of taste or flavor that I can see. My recipe made about 1 quart or so, and it's just about gone.
Personally I see no reason to take up freezer space with it. It's soo good, and so easy, I'm just going to continue making it fresh.
It pairs with cheese and bread very well.
woodburner
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The thing that was practically a daily staple food for us was Freihofer's chocolate chip cookies, which were still made in Troy then. Which, sadly, seem to be becoming more and more like Entenmann's since they're now owned by the same giant food congolemerate (and they aren't sold in New York City, which is annoying).
edited for cookies
Those cookies go back a long way, rich in tradition, and sadly another jewel in the rough gone.
The Freihofer family did the family fued thing, about 30 years ago. All of their baked goods were produced in either Albany or Troy for years. Like little tonka trucks, every morning before the break of dawn, delivery drivers would head out to the supermarkets to fill the shelves of the local markets, from the mom and pops, up to the local grocery market. I surmise the addition of bakeries to the mega- markets put them out.
No comparison though regarding flavor and taste.
woodburner
I should add, that the Friehofers had their own television show in the 60's, called " The Freddie Friehofer Show".
Local kids between the ages of about 5-10 years old, would sit in small bleachers, and Uncle Jim Fisk, would ask the kids, "Who wants to sqwiggle". That entailed a youngster going up to the easel and drawing a picture of thier choice. Uncle Jim was somewhat of a professional sqwiggler.
and would draw all the kids cute little pictures. The show ended with the kids eating Friehofer cookies or Birthday cake.
My wife still has her sqwiggle, from when she was on the show, some 40 years ago.
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Here is some huge news, regarding the Capital District ethnic foodmarkets:
"By this time next year, Raymond Xu expects to open the front door to the first phase of Albany's own Chinatown.
An 86,000-square-foot shopping mall on North Pearl Street that will boast an elaborate pagoda, Chinatown will feature a huge Asian grocery store, restaurants, offices, salons and other retail outlets for Chinese, Japanese and Korean goods.
A number of small businesses catering to Asian shoppers have sprung up around the region in recent years, but Xu said the massive development at North Pearl and Colonie streets will consolidate many of those offerings under one roof.
"It will be a convenient (destination) for Asian shoppers, tourists, the curious and the neighborhood shoppers," he said.
During the 1990s, the area's foreign-born Asian population nearly doubled, from about 6,700 to about 13,500 residents. The U.S. Census Bureau also indicates the newcomers are spread around the immediate Capital Region and often work in high-paying professional jobs at hospitals, scientific facilities and colleges. Xu estimated that about 100,000 people of Asian heritage live within 75 miles of downtown Albany.
Xu, who came to the United States from the Chinese city of Canton as a child, said many first-generation Asians and those of Asian descent have been assimilated into the region, but still long for the foods, clothing and other hallmarks of their heritage. "They never, never lose their identity and their habits," he said.
The $9 million Chinatown plaza comprises 27 parcels on two acres at 289-329 N. Pearl St, which is in Albany's Empire Zone. That makes it eligible for state and local tax credits, such as payroll credits and sales tax exemptions on purchases of construction materials".
Of equal importance, but not as large in size as the Xu project, the article goes on to provide information regarding Littly Italy's in Troy and Schenctady, and Guyanese also in Schenectady.
woodburner
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If they could put that picture on a female's chest, it would be the perfect woman.
Everytime you post that, I start to shake.
woodburner
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No mention of the South End Tavern in Troy?
Duncan's Dairy Bar.. sweet.... very sweet.
Your all too young for remembering Lum's in Latham.. hot dogs steamed in beer...maybe Suzi
woodburner
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Two day's to go.
If someone would like a special picture taken, speak now.
Turning fifty, on Saturday, Dinner at Mexican Radio.
It goes quick.
woodburner
yeah-
pose with the band
happy birthday, woodburner
can't wait to hear what your experiences are.
Fifty came and went, well not went, but the day is now passed.
Daddy always said,
"woodburner, enjoy everyday here on earth, because when the box door shuts for the last time, you'll have many days to look back, but none to look ahead." So to those words I followed on "my day" and never made to the Radio, but it still beckoned.
It was a wonderful evening at Mexican Radio, last night.
Entering with my first step through the church style doors, it aired suddenly solemn, seeing the glow of almost one-hundred candelabra's gently shimmering thier light against the peach colored walls. The second step revived me, upon hearing one of my favorite jazz tunes, Spanish Fantasy, by Chick Corea .
Ambience most certainly is reflective of a celebatory decor, with the inclusion of wide plank flooring, and ceiling chandeliers, both from a church of past.
Service, from the minute of entry, showed polish. We were offered a table near the bar area, to which we agreed. We then started with two ice cold, draft dos xxx's, and starteded to peruse the menu's.
(Luckily for me, I'm not within walking distance to this place given the size of the Margs, and depth of venue concerning the Tequila's. When I can locate a good DD, I'm going back for a drinking contest.)
Fresh Salsa, and Gauc were quickly ordered, and effectively served with tri colored chips, and since we came home with a half quart of salsa (which our waiter very nicely packed up for us, fresh from the kitchen) take my word, it was terrific.
Carnita's for me, served along with pintos' and rice, and corn taurpalins. Heavenly.
and mucho servings.
My wife wrestled with enchilada mole trio, and she agree's with suzilighting, "perfect".
The water needs to be addressed, and I'll be calling the Radio regarding that only one slight downfall of the evening.
We will be going back and back and back....
Ellas danzan con los desaparecidos
Ellas danzan con los muertos
Ellas danzan con amores invisibles
sting, They Dance Alone
Dinner for two, with tax and tip, eighty bucks
woodburner
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In an effort to stimulate "gullet growth", I'm taking the liberty of starting a thread regarding the Capital District Area.
Sutter's Mill & Mining Co. will hold its second annual burger eating contest at 7:30 p.m. Friday, March 5. The competition is a benefit for the Center for the Disabled. Last year's event raised about $1,000.
The rules are simple and it's actually a good deal for the first 30 who enter. For$20 you get as many half-pound steer burgers as you can possibly consume in 20 minutes. Last year's winner was part way through his seventh when the buzzer sounded. Participants are required to eat the 4-ounce bun as well.
Latham, located betwixt Troy and Schenectady, recently became the location of a new Crispy Kreme Shop.
woodburner
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Folks, I like to dispell a few things, at least from my standpoint.
High costs for outdoor cooking units can be attributed to many things. If it's a metal or steel manufactured unit, gauge or thickness of the metal used to produce the frame or shell, can raise the project price, sometimes substantially.
Depending on where you live in world, in regards to climate, the addition of insulation during manufacture will raise costs, for the unit, but at the same time, it might offset your fuel usage, over the life of the cooker.
The use of stainless steel, on certain cooker parts will add costs, but again, over the life of the cooker, insure ease of cleaning, and lower, part failure. Remember, we are cooking over hot wood coals.
Slide out racks, maybe 8 or 10 certainly adds cost, but it also adds value, to the cook.
The list goes on, so it's not always a vanity issue regarding the costs, but more of a practicality issue.
Will a high end cooking unit cook "better"? No.
It will allow you to cook numerous different food items at the same time, over the same fire, at different temperatures. Most kitchen ovens cannot perform that feat.
At the same time, holding a very stable cooking temperature over a long period of time.
woodburner
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Here's my 2 cents:
I have a Weber Performer as well. Love the gas start in those michigan winters.
It won't matter what you buy if you don't use good fuel. Either real charcoal or wood. Forget the briquets.
The other factor is skill level. Can you smoke briskets for 18 hours on a weber? Yes, but you'll also screw it up once or twice along the way. You can use a weber for a lot of different styles of cooking, but it takes practice.
What was my point again? Oh, yeah, just cuz Tiger Woods can hit a high hooking 6 iron from the right rough from 200 yards to 6 inches away doesn't mean you can. You gotta practice, and you've got to have the right equipement.
Buy a grill. Buy a smoker.
That's actually a very good two cents.
woodburner
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woodburner... What is it about the Weber Ranch that makes it cost $1000? I am now picking my lower jaw up off the floor. I only paid $189 for my smoker. What is in that thing?
It looks like you're paying for grill space (being able to grill for a crowd).
From one of the reviews:
I filled the grill with 20 chicken halves.Also, the triple nickel plated hinged cooking grate sounds like it won't rust out.
But for $1,000?
That's a bit steep for me, too.
Does steep for you, make it wrong??
I suggest it only puts it out of your price range, but surely not in the least bit a bad thing.
woodburner
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woodburner... What is it about the Weber Ranch that makes it cost $1000? I am now picking my lower jaw up off the floor. I only paid $189 for my smoker. What is in that thing?
Porcelain coating, is what brings in the crowd, and cost.
It is a fairly expensive procedure, that works well, and lasts a long time in many different climates, which is what the public calls for.
Can it cook, and hold up to high heat?? Yup.
Modern technology has surpassed porcelian, I might add that a high end insulated cooker, affords a more stable enviornment, and attracts a much different crowd.
woodburner
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Here's a link to our Kamado thread:
http://forums.egullet.org/index.php?showto...34179
I'm looking to pick one of these up this spring to complement my Weber gas grill.
The Kamado is unique in that its made out of ceramic, and it can burn dual fuels -- both charcoal and gas, and you can smoke and do low temperature cooking in it, which is essential for real BBQ.
Jason,
You need to look around.
Round cooking vessel's leave much to be desired.
Many innovative pit builders early on, thought round to be right.
Is your oven round??
woodburner
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The problem with most smokers is that by default there is way too little air flow to sustain a fire for more than a few hours.
I dunno about that. I can go at least 14 hours with one load of charcoal and wood chunks in my Weber Smoky Mountain. I set it up, be sure the temperature is stabilized, and go to bed. Or, at least, I just don't touch it again. For an 18 hour brisket, I may add a little charcoal at the end but I am not sure I need to.
Listen to fifi.
woodburner
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So far, no one has mentioned the Weber Ranch Kettle, as a possible unit. You have made no mention of what your budget, or maybe more importantly, what your skill level is, regarding cooking, over a live wood fire.
You do mention cooking for a 8, a possiblity.
To me, that runs an entire gambit of cooking for an entire summer afternoon, by the pool, with food ranging from freshly made sausages, onto a quickly seared scallop amuse, to accompany jalapeno's stuffed with cheese, wrapped in bacon, lightly smoked, and possibly ending with an 21 day aged, grilled ribeye.
No question, the Weber Kettle is the most highly prized cooking unit among weekend warriors, but only you can make the decision, to take your cooking to a different level.
If I were to opt for a 22 1/2" kettle, the need for two or three, would certainly come first to mind.
woodburner
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Drive the Cadillac.
The charcoal pan can be lowered and raised, and the unit is available with a rotisserie.
woodburner
Onion Confit
in Cooking
Posted
Great picture and perfect interlude, Seth.
Your daughter will have wonderful childhood memories of those aroma's.
My daughter, now just about 20, and living many miles away, still has vived memories of walking into my favorite smoked sausage spot when she was about 6 yrs old.
Now when she visits, the normal request is to procure some of those sausages, so that homeward bound, the memories live on.
woodburner