Emily Kaiser
-
Posts
53 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Emily Kaiser
-
-
The original salamanders were iron or steel rods with a sort of hockey-puck metal attachment, that you'd heat up in your wood fire before hovering over whatever food you needed browned. The puck-like attachment gets so hot, it radiates a nice browning heat very quickly.
Those are more fun to use, and far less expensive, than the superfluous professional salamanders. I second the 'no salamander' votes - I would agree with Rachel that the convection is the problem.
Cheers, Emily
-
Susan McCreight Lindeborg, chef of the Majestic Cafe in Alexandria, VA did a fun smoked-turkey-leg "faux pho" (forgive the terrible pun - I made it up, she didn't) for a $10 meal challenge in the Washington Post Food section. The article that goes along with the recipe is simply magnificent. ;)
http://www.emilykaiser.com/text/000417.php
Cheers, Emily
-
Added bonus, he's a local yokel - grew up right in town. It's so nice having these local folks - Karoum, Wabeck, Krinn, who've returned to town to help make it a great eating spot. Go DC! And yes, go eat at Asia Nora.
-
The Mother's Almanac used to have fantastic recipes that were age appropriate - in the section on five year olds, they'd list recipes for fivers, six for sixers, etc. I don't know if it's current incarnation does this, but if not, it's worth seeking out earlier versions - I certainly enjoyed what we got to do when we were little thanks to its advice.
Sounds like there are some lucky kids out there, from this thread!
-
For cooks with too many cookbooks (if that's a possible condition) -
Ian Kelly's biography of Careme, Cooking for Kings
Jay Rayner's fun novel, Eating Crow
Nigel Slater's new memoir, Toast (though this also falls under the previous post, 'anything by Nigel Slater' - which I heartily agree with!)
-
Well, it's an excellent policy to start a nonbash fest with a bash, I guess. Let's look at that post more specifically:
Washington, D.C.: Hi Kim, submitting early. My birthday is coming up in 2
weeks and I thought it would be really nice (and fun) to
make dinner for some friends since I love to cook and
entertain. But the question is...what to cook? I don't want
it to be terribly expensive (like lobster) but I also don't
want it be something regular and boring or do god forbid
a cookout...and I'm having a tough time coming up with
something...any advice you can offer would be
appreciated.
Kim O'Donnel: What do you (and your guests) eat? Is anything fair game? First thought is risotto, which is so festive, but I wanted to hear from you first.
---
where did you see "large" group in this, or that she was committed to risotto as the best possible solution? I actually agree with her that risotto - something delicious that many people don't have the time to make - as a great dish for a special occasion, especially for a moderate-sized and moderate-priced crowd.
My general point is, I'm a big fan, and if you're going to criticize so thoroughly someone who works as hard as Kim does and consults regularly with professional cooks to get her readers the best possible sources on a tremendously broad range of subjects, you need to make a better case.
As Tom Sietsema regularly reports in his chats, the online forums are not easy for weekly thoroughness and accuracy. Honest mistakes happen all the time. Working with enthusiasm to carefully consider so many questions week after week, that's hard.
-
a.k.a. Frisco's
4115 Wisconsin Ave. NW (244-7847), between Van Ness and Upton St. Open M-Th 11am-4pm, F-Sa 11am-3pm.
It opened 10 or 11 years ago, a transplant from San Francisco missed SF and so it has SF themed things like the Bart etc. Very popular w/ local high schoolers and Fannie Mae folks.
-
I'm sorry I can't make it, but what a fantastic book, I look forward to perusing a copy. Congratulations!
-
Why ask if__ shad do it,__ Wait - er, bring me shad - roe ...
Definitely in the right place ! And welcome. I am ashamed to admit I have never sampled the stuff, even after growing up here. Shad I can vouch for, the roe I just can't muster it. But Phyllis Richman always had nice things to say about it ... anyone?
-
Java House on 17th and Q - yummy coffees of all kinds, perfect snacky menu, nice laid back servers, and hilarious conversations to overhear.
-
in this spirit i'll also add that i suspect that it is the rare professional cook who is expected to do the dishes, clean up after herself or put the leftovers away in the refrigerator. this is not just a cutesy comment: there are many things i could cook at home but don't because the thought of either the prep or the cleanup or both is too offputting
But on the other hand mongo's claim is perfectly valid: at a restaurant you do (hopefully) have a full brigade of people contributing to each plate - many restaurants, you've not only got dishwashers to wash your pots, you might have one cook doing the meat, one veg, or you've got prep cooks doing half your mise - whether it's haute cuisine or McDonalds, much of what you put out, you've gotten help from others. You're part of a well-coordinated team. Home cooking solo, absolutely you might be tempted to make the plates a little simpler, to save yourself some of that extra work. Would Thomas Keller go home and serve his wife a 9 course tasting menu every night? I would hope not.
Seems like professional cooking is much about building flavors, building complexity, where home cooking (eGulleteers excepted) often tends towards the more simple, the better.
-
I would not wash them, either -- if there's dirt, a small pastry brush works great for dusting them off.
Stuffed blossoms looking like open flowers? Hmm. How did they keep the stuffing in? All the blossoms I've met or made came out looking kind of like little footballs: stuffed in the middle, pointy and closed at the end. Mm-mmm tasty. Happy eating!
-
and most everywhere else, if one so chooses.
This is the part that troubles me about the movie. You eat 3 meals a day at any restaurant and order their biggest dishes on the menu each time, your health is going to go down the tubes.
Did anyone see the editorial cartoon a week or so ago, about McDonald's new adult happy meal, with the water, salad, and pedometer? A guy is sampling it and says to the clerk, "well, the pedometer needs salt."
Cheers, Emily
-
Surprised that Whole Paycheck does not do this at all. No wonder their prices are so freaking high. Without the extortion, I mean "stocking fees", they can't afford to have any loss leaders.
Well, but Walmart doesn't charge them, either, and, well, they're pretty cheap ...
-
Here's an article from January's SF Chronicle or Wash Post - can't tell but on the SF Gate site all about slotting fees, and by the Post's Margaret Webb Pressler:
http://sfgate.com/cgi-bin/article.cgi?file...BUGDK4D4JS1.DTL
.... products on supermarket shelves are largely determined by the fees that suppliers pay -- and retailers demand -- to get their wares into the nation's grocery stores.These so-called slotting fees have become standard. A two-year study by the Federal Trade Commission, concluded in November, found widespread use of slotting fees and the sense among manufacturers that such fees are "part of the cost of doing business," said FTC staff attorney Patricia Schultheiss, who worked on the study.
But that doesn't mean they're good business or good for shoppers.
-
d'oh! should have searched. Thanks bill. - Emily
-
From bizjournals.com
Stocked marketSafeway makes a play to beat local competition with $50M spending spree
Ben Hammer
Staff Reporter
Safeway is shopping for market share.
The supermarket chain is about to invest more than $50 million in new and existing D.C.-area stores, all headed in a decidedly more upscale direction amid a recent uptick in competition from the deluxe likes of Wegmans and Whole Foods Market....
The new Safeway stores feature an imported-cheese bar, expanded deli offerings, the Rancher's Reserve premium cut of meats, a produce department with new organic items, an olive bar and prepared foods. Wood-grain floors complete the step-above feel.
Which brings to mind a game - anyone else want to add to the list, fun names for DC Safeways? These are the ones I've picked up over the years -
Georgetown: Social Safeway
17th and Q: Soviet Safeway
Columbia Road: Slumway
Oh poor DC. Go Wegmans go ...
-
Wouldn't it be great if they just combined Iron Chef with the Apprentice, and have the panel be The Donald and Carolyn and George? "Bobby Flay .... You're Fired!" (Sakai, up to the suite!)
Just a guess, but I bet the "dumb" guy who didn't know what Daikon or foie gras was was actually playing to audience members who wouldn't know either -- he got to set up Alton to explain.
-
Here's a question (or a beautiful insertion of foot in mouth, if I've got any tag names wrong) -- but how come no DC women have chimed in on this thread? Is there something about the foolishness, dare I say it, of ranking restaurants one against the other in strict linear format that draws mostly the fellas?
-
Ben's Chili Bowl for half smokes and chocolate shakes!
-
Was there a lot of flour in your sauce? A heavily-rouxed sauce can also burn quickly. Even when there's no flour involved, and I'm using my nicest le creuset, I get superstitious sometimes and run a heat-proof spatula along the bottom maybe every 40 minutes to make sure nothing's sticking.
Deborah Madison has a nice anecdote in Vegetarian Cooking about accidentally serving a "smoked mushroom soup" at Greens - many compliments on the smokey flavor later, she discovered she'd served burned soup! So sometimes there's a happy ending ...
Emily
-
Was it the Times that did a story a few years ago on restaurant music and daily till, that included a hilarious interview with the Gypsy Kings who said that yes, even they got a little tired of always hearing themselves in restaurants. Seems the Kings more than any other artist appealed to every level of restaurant and retail spot.
-
If eating formal Japanese sushi is to revel quietly in the purity of the flavors and in the skill and artistry of the execution, sitting down to a platter of Korean hwe is to undergo an almost assaultive hit to the senses.
happy tummy ... -
thanks.
rolling out pie crusts
in Pastry & Baking
Posted
If you want two sheets of something, you might also try wax paper. Still cumbersome, but a little less so than saran wrap.