lancastermike
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Posts posted by lancastermike
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my delonghi two slice toaster i bought about 8 years ago works just fine. cool looking retro design with a brushed meatllic finish.
I will second this. Our two slice delonghi is the longest lasting toaster we have ever had. Just a standard two slicer without a lot of gadgets, but it works great and will even do a bagel.
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For Christmas I got a bag of harry and david moose munch with dark chocolate and sea salt. Very tasty stuff. A step up from Crunch and Munch and other coated popcorn. Whole nuts both chocolate coverd and not and the covering for the popcorn was not overly sweet. L did not pay for it, but most of there stuff is not cheap compared to other brands.
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melted chicken fat infused with Jamaican jerk paste.
t
Tracey,
That sounds like something to eat with a spoon.
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I've seen it, and I believe it.
Of course I'd rather be sitting at the counter eating, rather than believing in it, but FWIW, I'm confident it's imminent.
I cannot, however, Speckulate on an exact date...
Phil is the man who knows it all, so believe him. Simply ignore his lame pun.
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I'd do something like that. Braise it slow in an oven.
Or do a beer cooler sous vide in the bathtub. I have done this and it works fine. You don't need a vac sealer, just a good airless zip lock will be fine.
I'd salt the meat surface and then bag it. A big cooler with lots of hot water at the right temp would work great and is the most fool-proof, I think. I'd start out higher than the target temp by a few degrees to make up for the cooling from the meat. 62C would be the target temp and time would depend on the meat thickness of course.
I know sv owners can get evangelical about it but the sv results with turkey are just sooo much better than the old way.
Can you elaborate on how the turkey is better done this way than the "old" way?
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If brined, lots of cooking methods will make it moist. I brine them and smoke them for moist smoky turkey.
Refrence this EG topic with posts from some legandary EG members including the dearly departed Fifi. And other smoking and brining luminaries like Col Klink, Arne, Snowangel, Abra, Marlene and some guy from lancaster.
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If it is possible I endores the supermarket trip. get some things to hold you over that you like and if your room is not fridge equipped see if they have any of those cheap foam coolers that you can fill with hotel ice machine ice to keep things cool. This worked well for me on my last conference trip.
Or see if you can get your outfit to book the San Diego CC. Some good food just a walk across the street or a trolley ride away
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Perhaps she could try the official endorsed method of the EG Politburo , put it in a plastic bag and throw it in some hot water for a week or two.
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I'd do a Texas Chili
Beef bourguignon
But she doesn't want to cube it or grind it.
My only question about Shalmanese's technique is whether the connective tissue will break down at that final temperature.
I was wondering the same thing. It will cook, but I doubt it will be anything but tough and chewy. She could wrap it in double thick foil with just a little liquid, but that is just another type of braise.
To dry roast it I would think you would need 10 hours at 275 or something like that
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My darling wife got me a Keurig machine for my office for Christmas. I can't take any pictures as it is prohibited to use a camera here. BTW I work at the county prison. The Keurig spits out very quickly a cup of hot steaming flavored water. Is it coffee? Of a fashion, I guess. But it gets me started in the morning and it was a very thoughtful gift.
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Why don't you run it at 135F? What's the typical range for a hot tub?
Hot tubs are supposed to be around 102 to 104 and never above 110 for saftey reasons. As I said, I can rig mine to override the thermostat and run hotter. But as stated above, that may not be a good thing for the tub
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A millon or so year ago when I was F&B manager at a resort hotel we had interns in the kitchen from Johnson and Wales. Some guy in the corporate office was a big mucky muck alumni of J&W.
One of the things I noticed was how little most cared about food. I mean they worked, and worked hard. But mostly they were not into cooking and food.
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hmmm... 156F is pretty hot - what subprimal are you thinking of using? One with lots of connective tissue I assume? The other thing to keep in mind is the pump and other hot tub stuff - usually, hot tubs only go up to about 110F right? Somewhere over that is considered scalding... I don't know what would happen to the pumps/hoses at the elevated temp for a long period of time. I wouldn't worry about the bubbles as long as there is good circulation - the bubbles will be constantly clinging/blown off by the circulation so that's not an issue in my mind. As others have brought up, the thickness is important. Check out Douglas Baldwin's info for how to calculate internal temp with regards to various shapes (cylinders, slab, etc)... I guess, technically, the interior of the muslce is considered sterile, unless it was jaccarded at the packaging plant, which is becoming more and more common, and almost impossible to detect. If so, the interior is not sterile, and depending on how long it'll take to get up to pasteurization temps, might be dangerous.
Yeah it would require running it above the normal temps, I can make it do that, and it may not be a real good thing for the unit.
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IMH experience, I see grads going into fields like construction or driving a forklift in a warehouse @ $30./hr in order to pay off student loans. You gotta admit, the hospitality biz is one of the lowest paying industries..... Others find that they like the "life" and move up the ladder, many go on to positions in management in large catering outfits,(decent hours, actual benifits), into jobs as sales reps, (ditto, plus commision) and some take over a family business or start their own up.
Culinary schools in N. America are all "Front end loading" types. That is, the student is crammed with knowledge, some practical experience in a school atmosphere, and given a diploma. Many get "culture shock" when they actually work a solid 3-6 mths in the field after graduating.
Perhaps the schools should offer a new type of curriculum? Say, 3 mths of basic training, and a diploma. After 6-12 mths of working in the field, course ii is offered for another 3 mths of intense training. After graduating from this course, the grad has a "peg" to demand a higher wage, and after an additional 6-12 mths of working in the field, course iii is offered.
30 bucks an hour driving a forklift? Give me a number so I can call to see if they need anyone.
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Heston's already done it so it certainly can be done.
http://www.eatmedaily.com/2009/03/the-trojan-hog-on-hestons-roman-feast-video/
As he said that is theater not cooking. I can, and often have, done a pig low and slow over a very low fire and smoke. It cooks and tatses great
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So I saw the thread on beer cooler sous vide. And it got me thinking. I have a hot tub. If I dial the temperture down to around 156F or 68C, which I can do with some tinkering and I go to my butcher and get a sub-primal cut of beef that they get in the box already cryro-vaced and suspend it in the tub in a net or by strings and run the blower on a rigged up timer to circulate it once in a while could I cook the beef? Would the bubbles be bad? Does anyone ever sous-vide in sparkling water?
I would, of course, stay out of the tub while the meat was cooking. I have the technology to do this. I wonder if Jamie and Adam would consider this.
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Greetings Ms. Shelby. Like others I love this blog. it harkens back to what made them so popular. Enjoy your cookery and your harvesting of game
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By the way, here is a freshly caught rockfish
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Since you're considering sous vide, I assume we're not talking about a whole fish here. And is it real striped bass or the hybrid found in many markets, a white bass/striped bass aquaculture product (and not at all bad tasting, just not real striped bass)?
If you do have whole fish, I can think of no finer treatment than stuffing and roasting.
If you're working with steaks or filets, nothing wrong with simple broiling, baking, grilling or pan sauté. For sauce with any of these, or sous vide (though I don't see how sous vide would particularly benefit striped bass, and may even detract since you can't get a crispy skin) the classic would be a simple butter sauce with capers. Perhaps with the tiniest bit of anchovy if you like. Finish with some squeezes of fresh lemon.
Striped bass is so meaty that keeping the sauce simple is best, but because of that meaty-ness, you could also bake it in vegetables of your choosing. Tomatoes, bell peppers, onions, etc.
And just so we're clear, since different fish sometimes sport the same common name, all my recommendations are based on the fish known as striped bass found in the waters of southern New England, the mid-Alantic, Carolinas: Morone saxatilis.
I'm with Bob on this. Not much better than a stuffed baked rockfish, the name I use for a real striped bass. I no nothing at all about sous vide cookery so I can't comment on that technique for this fish. But it can also be grilled.
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Actually, it can. The machine and detergent designs assume that you're putting food into the box: the detergents are designed to eat up some of it, and the machine chews up that broken down mess. If you have no food, then it throws that engineering out of whack and you're left with excess detergent on your dishes.
I don't mean to be pedantic or obstinate.
I certainly have a reply for that, but I am deferring as it would be deleted for sure. I'll only say EG posters lead the league in pedantry.
Here is what i have to add to the discussion. I am damn happy to have a dishwasher as I spent many years doing all the dishes by hand. I use those cascade action packs and they seem to work fine, no worry about measuring the correct amount. I have hard water as well and do run through a cycle of vinegar now and again to help clear out the spray arms. Someplace I read that a packet of unsweetened lemonade flavor Kool-aid has just the right amount of acid in it to help clear out the crud from hard water. I have never tried it though
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Look at the Gaggia line. I have the Gaggia Classic, it does not look much like the new model but has worked fine for me for years and years
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I have been smoking with a WSM for years. I never really felt cold ambient temperture was an issue with the WSM. The real issue is wind. Unless you have a wind shield of one sort or the other high winds are an issue. Not all WSM are as tight as others, mine certainly is not, but I know it like the back of my hand. Wet charcoal is NOT a good thing. If you has temperture issues I would think that more of the issue.
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I'm glad you are close to Wegmans, but maybe you can explain to folks how the word ACME can have three syllables.
Not sure if you are planning on going out during the blog, but you are in Han Dynasty territory.
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I need to remember that brined turkey does not take as long to cook as unbrined turkey
StudioKitchen (2008-)
in Pennsylvania: Dining
Posted
Hey Phil,
Do you know if there will be a menu with ala carte dining? Or will it just be one table a night? Will it be more like StudioKitchen or more of a restaurant?