Scotty O
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Posts posted by Scotty O
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Due to a last minute reappropriation of funds I was able to go on Saturday. It was a good time. I was real dissappointed that Alton Brown was unable to attend (he had a fairly serious heart scare for those who haven't heard), but I really enjoyed Rose Levy-Berenbaum and Bourdain as far as the clinics were concerned.
As far as the tasting went, I have to admit I was a bit overwhelmed with the sheer number of things to taste. I had some pretty good cheeses and some pretty good wines, but it wasn't an environment that allowed me to make a complete analysis of anything. (or maybe it was all the shots of Bailey's I slugged. They had a stand right in the middle of everything, and always had some set out and ready to go, so ended up consuming about 3 by the end of the day.) Overall a great time though. Here is a picture I took of everyones favorite gulleteer:
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I would go if I had the money. I'd love to see Alton Brown and Bourdain. I guess I'll have to live vicariously through your article...you better have lots of details (and pictures?) :)
Scott
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In short take a cut of pork (back or belly) and cure it and then cold smoke it.
Alton Brown did a show on this a while back. check out www.goodeatsfanpage.com if you want a transcript of the show.
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The advantage of a tilt lift mixer is that the machine is smaller and you don't have to remove the paddle/whisk etc. when removing the bowl like you do with the bowl lift.
The disadvantage of the tilt mixer is that there are reports that the tilt bowls can either get the threads stripped or can get screwed into the base so tight during mixing that is it difficult to remove. Also, if you can fit the lift mixer into a space then it will work, while the tilt mixers need room to tilt as well, so low cabinets might pose a problem.
Overall, I would say that if you can find a bowl lift for a price you can afford than I would get the bowl lift.
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Fridge, but only for 3 hours -- that could be the problem
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3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
I got if from epicurious. Its out of a '98 Gourmet magazine.
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When I make my marshmallows, I cook the syrup to 260, is that what you do?
I cooked the syrup to 240, and let it set for 3 hours before cutting and storing. Perhaps next time I'll cook to 260 and let it set overnight--or maybe just use the technique of cutting off just what you need and wrapping the rest in plastic.
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I made some homemade marshmallows and rolled them in a mixture of corn starch and powdered sugar and stored them in an airtight container, and now a couple hours later, they are all moist and sticky again. I let them set for about 4 hours before cutting them and then stored them immediately after cutting. Are there any tricks to prevent them from turning gooey again?
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How long can choux paste be kept between preparation and baking? Few hours? A day? Also how should it be kept? Obviously in the fridge, but should plastic wrap be pressed directly onto the surface to prevent a skin from forming? Store it right in the piping bag?
Scott
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If you are looking for a really good, really cheap lunch, go to LaSpada's Subs in Lauderdale-by-the-Sea. Pick up some of the best subs you will ever eat and then walk over to the beach and enjoy.
For some good French food, try Sage Cafe in Ft. Lauderdale on Federal Hwy.
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This question is going to give away my inexperience with creme brulee, but here it goes: What should the final consistency of the custard be? I made it the other night, and took them out when they were still slightly wobbly in the middle, and the end product wasn't too much different than a creme anglaise. Is it supposed to be stiffer, more like a panna cotta, or did I get it right?
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I would worry that the marble would cool the candy too fast, and you wouldn't have time to sufficiently stretch the brittle. For this reason I would suggest that you use the silpat, but if you don't have that just use a cookie sheet or the marble and make sure its greased and you're golden.
Elyse: The key to no-soda brittle recipes is to stretch the brittle very thin, that way you don't chip a tooth or pierce the roof of your mouth.
One more point I should make, is that in my experience the flavor improves a whole lot after a day or so, so don't be disappointed if the flavor is a little plain when fresh.
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I just made a fairly minimalist brittle and it was tasty. I simply boiled some sugar with a bit of water until it was a nice amber color, and then stirred in some lightly salted dry roasted peanuts that were tossed with some cinnamon and a tiny amount of cayenne pepper (try it its good). Then comes the important part. Dump it all onto a greased cookie sheet, and flatten with a greased spatula. Then using two forks stretch it out until the brittle is nice and thin. You can use your hands to stretch after it has cooled enough.
This recipe is pretty similar to Alton Brown's recipe (search on foodtv.com).
This recipe makes a brittle that is clear. Since you are looking for a translucent brittle steer clear of recipes that have baking powder or soda in them, or just leave them out of the recipe. They will cloud up the brittle with lots of little bubbles.
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I don't want to nitpick, but I feel that I should point out that Vitamin C is in fact ascorbic acid--not citric acid. The two are very similar so I'm not sure if the distinction has any ramifications in the area of cheesemaking. Maybe an expert can chime in here.
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As per the old threads in the other sense, a search through them did not contain some of the specific info I was looking for--specifically a comparison between the heavy duty and pro 5qt.
Sorry if I confused anyone.
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There's a fair amount of negative opinion about the Pro 6
Yeah, I've heard some bad things about the 6qt. I assume these don't carry over to the 5qt. Pro? If thats the case the Pro sounds like the one to get.
Costco has a $30 coupon now, on a $249 machine.Yeah, I saw this deal the other weekend and almost snapped it up right there...although it looks like the $30 coupon was just for thanksgiving weekend. Now the coupon is $20, but its still a great deal at $230, maybe even the cheapest of the three.
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I have been looking at KA mixers for a while now, and I have found it to be very confusing with all the different models. I've searched threads high and low, and found some good bits of knowledge, but nothing definitive...hopefully this thread can help out.
What I want to do with a mixer...the regular stuff (batters, foams, etc.) as well as kneading various bread doughs.
I have found this comparison chart to be helpful, but I'd like some confirmation that there really are different transmissions in different mixers. I have heard that the Pro 6qt. has a heavier transmission, but none of the documentation I have found elsewhere seems to say anything about the transmission/gear systems in other mixers.
I have pretty much decided on a 5qt. size, but there are 3 different models of 5qt.'s, so here is my impressions of the three:
Professional 5:
Pros: 350Watts--highest of the three. heavy duty transmission. bowl lift.
Cons: metal dough hook and flat beater--have heard that they can discolor food, and are not dishwasher safe like the nylon counterparts
Heavy Duty:
I think this is the modern version of the standard K5A that everyone's grandmother seems to have. This one seems like the frontrunner right now for its bowl lift, 325 watts, and nylon coated attachments as well as being a bit less in price than the Pro 5.
Artisan:
Pros: Lots of really cool colors
Cons: tilt head & screw bowl--have heard it can strip, and no possibility of water jacket. non-heavy nuty transmission
So there is my recap. Does everyone agree with the 5qt. Heavy Duty as the best choice for a general purpose stand mixer?
SoBe Wine and Food
in Florida: Dining
Posted · Edited by Scotty O (log)
He basically just shot the shit with the crowd for around an hour. He talked for about 10 min. and then took Q&A for the next 50 min. He was hysterical. I can post more pics, but they are pretty much all of him talking or laughing.
edit: he is sitting on the counter of the demo kitchen that was set up for clinics throughout the day. They were donated by KA, hence all the KA infomercial look.