Scotty O
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Posts posted by Scotty O
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A little grated cheddar cut into the flour with the butter adds a great salty/nutty flavor to apple pie crust.
The pear/gruyere combo sounds great as well.
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Went for dinner last week to the Park Ave location, but it appears it had been shuttered by the DOH minutes before we arrived. There were still diners inside, but the trademark yellow stickers were in the window and the door was locked.
As a side note, I'm getting real sick of this DOH rampage. It seems to be all about saving face after the taco bell incident.
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Do any of the Chinatown groceries sell fresh pork belly? I've been wanting to try my hand at some dishes using the cut, but I doubt I'll be able to find it in any American grocery stores.
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Belgian Beer
in Beer
Don't know if I have a top 5, but I love La Chouffe. The best balance of spice and carbonation I've found in a Belgian ale.
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As long as we are bending the rules with Jersey reccomendations, why not throw Luger's out there? Steak for 2 will easily feed 3 people, bringing the price down to probably at or below 30 per person, and it's some of the best steak you can find in the city.
And as far as presentation--it doesn't get much bigger than a Luger's Porterhouse for 2. Also a quintessential steakhouse vibe.
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I own a set of cuisinart pans that are fully clad--not the disk-bottom style. I only have one All-clad pan to compare it to, but they perform similarly for me.
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Besides guacamole and on salads and sandwiches, what are some good recipes that call for avocados?
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Here is a picture. The website doesn't have any info on ordering one as a replacement for the old design--just "Contact Dealer"
It does say that the new design allows the mixer to knead 25% more dough than the older hooks.
EDIT: Sonofabitch.
The spiral dough hook is included in the newest version of the 6 qt mixer, the Pro600. If you have a "c" shaped hook and are interested in using the spiral instead..that would be a "no no" Only the Professional 600 and the Professional HD, Professional 5 PLUS, can utilize the Spiral Hook.You'd find the internal gearing is not designed to handle the extra pressure the vertical kneading process puts on the mixer. If you want to make sure, feel free to call our Customer Service Center where we can verify the manufacture date and assure you of whether or not you can use the spiral. -
Has anyone used the spiral dough hook that comes with the new KA stand mixers? Win, lose or draw over the old C-hook design? Seems like it might be quieter since it looks like it would slap the dough against the bowl a little less.
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Since this is my first thanksgiving in the city, and it seems like there is a particular way to do just about everything in the city I thought I'd ask how everyone here gets their Thanksgiving turkeys.
I've heard that to avoid waiting in a line that stretches around the block one should get it delivered. Citarella and Fresh Direct have been suggested. Anyone have experience with either? How does Whole Foods handle orders around Thanksgiving?
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Make your own 'mix'--Alton Brown has a great recipe for a homemade mix that you can keep on hand.
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It looks like there are plenty of good recipes here, but I thought that I'd add that Alton Brown's recipe is my recipe of choice. You can find the recipe on foodtv.com
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There is a great recipe in 'Baking with Julia'. I don't have the recipe handy though.
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By the way--frozen desserts would make a great eGCI course if anyone who has the know-how also has the time. It's one of those things that once you understand the underlying principles and formulas it opens the door for tons of experimentation with different flavors.
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Well thats about what I was coming up with, but I am still amazed at how much of a departure this is from typical recipes. Most I have seen contain at least 1:1 milk to cream and many times 1:2 milk to cream, all the while containing more yolks than the above recipe.
For home use would you sub cane sugar for the other two sugars? I guess corn syrup could stand in for trimoline, but I don't know what to sub for glucose. Also, could lecithin be subbed in for the emulsifier, or does it have different properties than the monostearate.
One more question--I have seen some recipes that call for whole eggs. Are these just too lazy to seperate the eggs? I can't really think of what the egg white could possible contribute to the recipe.
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thanks nightscotsman. would you be willing to post a sample recipe so I can see this 8% in action--it does sound much lower than most of the recipes I have been looking at, but I may be doing my calculations wrong.
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I made some cinnamon ice cream the other night using a 2:1 ratio of cream to milk along with 4 egg yolks for the base. The final product leaves a film on the spoon and on the roof of my mouth, which I don't find to pleasant. Using typical values of 4% and 30% butterfat for the milk and cream respectively, I get about a 21% butterfat content using some cocktail napkin math. Should I adjust the milk/cream ration or leave out some egg yolks next time I try this recipe?
I'd also like to know if there are ideal levels of butterfat that should be used for different types of ice cream. I know lower levels of fat are needed when using more delicate flavors, or things like chocolate, but I don't know enough to formulate my own recipes--which I'd like to do.
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I used to live close to a restaurant supply that sharpened knives for 2 bucks each. I doubt I'll be able to find anything that cheap in NYC, but I'd like to find something. I live in Upper East/Midtown East, and being close is always nicer, but I usually only sharpen about 4 times a year professionally, so I don't mind a little trek.
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For me (and I'm from south florida, so I've had my share) the best key lime pie consists of egg yolks, sweetened condensed milk, and key lime juice. Just mixed and poured into the shell--not baked. I don't believe that there is any salmonella risk because of the acidity of the pie, but I have no evidence to support this claim.
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I'm moving to NYC next week and was wondering if any of the common markets around the city had a reliable generic brand. Being from FLA, I'm used to shopping at Publix--which has great store-branded stuff, so I usually don't pay for name brands, but that may have to change.
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Aren't peanuts not technically nuts though? That may have some bearing on it.
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I would use the blender if I were you. I don't think the stick blender will get the job done. I add a squeeze of honey instead of sugar, and then just add oil in a stream, just until it becomes creamy. I think I usually use about 1-2 Tb's or oil (walnut, peanut, or neutral) per half cup of nut butter.
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Is there any way for home bakers to get their hands on a resonable quantity of this stuff?
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What is the best way to grind the nuts without ending up with almond butter? Would having the sugar in the mix during grinding help keep things dry, or should you start the nuts until they are sandy and then add the sugar and contiue until its nice and fine?
Shake Shack
in New York: Dining
Posted
It sounds like there is a second (third if you count the CitiField rumors) Shake Shack location in the works on the UWS according to Eater.com this morning.