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zaskar

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Posts posted by zaskar

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    Looks  like I'm going to have one night in Baltimore in a couple of weeks.  That means a dinner & a  lunch opportunity.  No car.  Not sure yet exactly where we are staying (my wife is attending a conference & I get to tag along), but I understand it's near the Inner Harbor.

    Before I start going nuts on Google, thought I'd check in here.

    The Pierpoint site linked above is dysfunctional.  Are they still in business?

    Where is McCabe's?

    I am interested in good, reasonably priced seafood, much more than I am in fine dining.  I can deal with "touristy" if the food is decent.

    And yes, outdoor seating would be nice, if  anyone's turned up any since May.

    Thanks in advance.

    McCormick & Schmicks in the Inner Harbor isn't bad. It's touristy, but not as mucha as Phillips. It has a lot of outdoor seating and a pretty good view of the harbor.

    they are a nationwide chain: http://www.mccormickandschmicks.com/

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    It’s tough for Baltimore to get much airtime on a Forum dominated by DC but that’s not necessarily because its food is less worthy or interesting.  I had the wonderful opportunity to perform a blitz binge in Baltimore recently, akin to my periodic gorging in Paris and here are my thoughts.

    1. As I said upthread, Qayum Karzai, brother of Hamid, the Prime Minister, who famously said that if he failed in Afghanistan, he’d go work in one of his bro’s places in Baltimore, has the most consistent and inventive food in town, vide Helmand & Tapas Teatro, although the demise of Limoges is regrettable.

    2. Someone needs to renovate the Chesapeake Restaurant and finally “fix” that statue in front of Penn Station upstream.  As Henry II said about Thomas a Beckett - "will no one rid me of this…. ?

    3. Portion size in America is one reason for obesity (yah, I know - genes, TV and lack of exercise are part of it too) and evident even at first class places like Saffron where despite the spectacular food, you’re better off ordering two starters than regular courses.

    4. Except maybe for Alain Ducasse and Thomas Keller, chefs cooking in America had best stick to Californian or Ethnic food than try to imitate Paris Bistro fare.

    5. Placing  the next course down milliseconds after the last one is finished, even when it consists of perfect product, perfectly prepared, leads to spiritual indigestion – vide Abacrombie.

    6.  Crabs remain Baltimore’s strongest suit and most “typical” dish, vide McCabe’s.

    7. But I do miss abats and foie gras.

    I heard Edward Kim is back in town from DC. He was chef at xicia (I'm sure I butchered that name), and at Soenge (butchered that to) in Federal Hill.

    Storing a Cake Covered in Fondant

    in Pastry & Baking

    Posted

    You can add shortening to it to remoisturize it but it will not necessarily completely restore the stretch and flex you might need.

    "Creme Fondant" hmm, is that for rolling out or for heating & pouring over stuff???

    You need starch and glycerine, gum trag and stuff like that in it also for it to be rollable.

    I'm with K8 on this one -- I'm thinking that this is pourable fondant based on the ingredient list.

    So how would you make it pourable? What liquid would you add. It's very stiff. I'll try to take a picture to show everyone.

    I'll also call the place I purchased it from to see what they say.

    Pourable fondant is used warm. Heat it to about 105F to 110F. Test the consistency by dipping in a spatula and letting it run off. It should form thin "sheets" as it runs off the spatula, and you should be able to see through the sheet. Too thick and it will glob on your cakes. Too thin, and it will just run right off. If at 105F, it is still too thick, add some corn syrup to the mix to thin it out. Go slow -- its one of those things where a little goes a long way.

    Thanks for everyone's help on this. I'm going to call the baking supply place I purchased this from.

    I'll try heating it up and pouring it over. I'll let you know how it goes.

    Thanks again.

    Storing a Cake Covered in Fondant

    in Pastry & Baking

    Posted

    You can add shortening to it to remoisturize it but it will not necessarily completely restore the stretch and flex you might need.

    "Creme Fondant" hmm, is that for rolling out or for heating & pouring over stuff???

    You need starch and glycerine, gum trag and stuff like that in it also for it to be rollable.

    I'm with K8 on this one -- I'm thinking that this is pourable fondant based on the ingredient list.

    So how would you make it pourable? What liquid would you add. It's very stiff. I'll try to take a picture to show everyone.

    I'll also call the place I purchased it from to see what they say.

    Storing a Cake Covered in Fondant

    in Pastry & Baking

    Posted

    I bought a 50lb box of fondant for $20.  I haven't opened it yet.  I was wondering if anyone knows if you can add color to it, and how?  Would I use powdered color or a liquid color?

    Thanks,

    -z

    What brand fondant is it ? ......that is a really good price!! I make my own rolled fondant.

    I got it from a local baking supply store (Ruhl Brothers) they're in Maryland. More than what I need. But I just bought it to practice with.

    I just want to put a really thin layer of fondant over the cake.

    Storing a Cake Covered in Fondant

    in Pastry & Baking

    Posted

    Not sure how would I tell?

    It came in a 50lb. box with the fondant eclosed in a bag.

    What is the difference?

    Poured fondant is semi-liquid, and is poured over the cake. Rolled fondant is like clay -- its rolled out and placed on a cake.

    I have the rolled fondant.

    Which one is better, or is it just preferance?

    Storing a Cake Covered in Fondant

    in Pastry & Baking

    Posted

    I purchased some premade fondant (made of sugar, corn syrup and water), it's called Creme Fondant.

    I added color to it by putting some liquid coloring in the stand mixer and the color came out fine.

    My problem is rolling it out. It sticks to my Silpat and my silicon folling pin. Does anyone have a suggestion or tips for rolling out Fondant.

    I tried using cornstarch and powdered sugar put I think I used too much because it began to crack a little. I heard the cornstarch works better than powdered sugar, I know ps has cornstarch in it.

    Thanks for any help.

    -jim

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    I am in Baltimore for a few days - staying at the Sheraton Inner Harbor hotel.

    Any recommendations for restaurants in this area?  Outdoor seating would be nice.  Outdoor seating with heaters would be even better.

    Thank you to anyone with suggestions.

    I rarely contribute here because I'm seen by some as too negative about Baltimore, because I think similar or smaller size cities simply outclass us, however, I must plunge in.

    1st, almost but not always, anything M. Karzai (brother of the Prime Minister of Afghanistan) puts his mind to - eg Helmand + Tapas Teatro comes up smelling like roses.

    2nd, for me (granted, jaded by genuine neighborhood bistros), Petit Louis is just not there, nor sadly is the Brasserie Tatin.

    3rd however, there's a nifty, relatively new wine bar - called The Wine Market that does seem genuine - for more see here.

    A place no one has mentioned is Pierpoint where I haven't been in quite a while but is chef'd by a real great female cook Nancy Longo.

    Finally, hope the surgery goes well - it's a good city for medicine.

    I'd skip the Wine Market, the food is average to good, but the service is SO SLOW. a lunch or dinner can take 3 hours or more. I don't know what there problem is but their kitchen needs to get it together. Three other people I know have had the same problem with this slow service.

    I wish Baltimore would be able to get some of the "crappy - touristy" restuarants out of the harbor and put one or two nicer ones in, but I guess you have to cater to the TGIF crowd.

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    I am in Baltimore for a few days - staying at the Sheraton Inner Harbor hotel.

    Any recommendations for restaurants in this area?  Outdoor seating would be nice.  Outdoor seating with heaters would be even better.

    Thank you to anyone with suggestions.

    There is a very good Indian restaurant Baltimore called the Ambassador Room, fine dinning, and has some outdoor seats.

    Charleston in Fells Point (Baltimore), about 5 minutes tops from where you are. There is also Roy’s and Pazzo is very good, probably the trendiest restaurant in Baltimore.

    I’d stay away from the cheesy restaurants around the Inner Harbor; they are very touristy, unless that’s what you are looking for.

    I’ll try to think of some otheres.

    Making Dim Sum at Home

    in China: Cooking & Baking

    Posted

    I'll be making some Dim Sum for a dinner party and I was wondering how far in advance the dumplings can be made with out the "stuffing" seaping through the wrappers.

    I'll be making the yeast based dough for steamed pork buns, shu mi (sp?), and others using the premade wonton wrappers.

    I plan on making the "stuffing" ahead of time, I was wondering about filling the dumplings/buns the night before and placing them in the refrig.? Although, I think this may compromise the "wrapper"?

    Anyone have any thoughts on this? Or should I just stick to making the stuffing the day before?

    -z

    Chinese cookbooks

    in Cookbooks & References

    Posted

    I've enjoyed "Chinese Home-Style Cooking", which I bought in Shanghai. I think it might be a government sponsored book but I'm not sure

    Here's a link: Shanghai online bookstore for foreigners

    Also, many of the recipes are available  here. Does anyone else have this book?

    I picked that up when I was in Bejing in December, it could have been a similar/same store. It was a bookstore for foreigners.

    It's pretty good the few I've tried.

    -z

    Sweet and sour sauce

    in Food Traditions & Culture

    Posted

    Does anyone have a good recipe for Sweet & Sour Pork/Chicken that doesn't use ketchup? I always find that they always use too much ketchup, i'd rather not it have any at all.

    When I was in China in December the seet and sour pork didn't have any ketchup in it and it was great.

    Thanks,

    -z

    Tips on Chinese cooking techniques

    in China: Cooking & Baking

    Posted

    Velveting/Hot Oil Blanching

    Not sure if anyone mentioned this but it's the method of cooking meat and seafood also in hot oil about 240F until it's almost cooked. It's suppose to give it a luxurous look

    I've only seen this mentioned in a Chinese Cookbook I picked up for 50 cents at a public library sale, the book is from the 70s or very early 80s. I forget who it was by.

    It is also mentioned in the Wein-Chaun cookbooks.

    -z

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