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jmolinari

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Everything posted by jmolinari

  1. Gabriel, that soup sounds really good. Where'd you get the recipe, can you post it?
  2. I've tried LHP from butcher packer, and i didn't care for the flavor it gave the salame. It was probably the same thing you were tasting, yeasty and sour. Last few batches i used F-RM-52 (i think, i need to check my freezer!), and it was much better,but the flavor was still sort of there. I did find that if you let the salame sit in the fridge for another week or 2 (regular fridge), the flavor seems to subside a little bit. Next time i'm going to order some T-SPX , as it says it is for lower acidification and less pronounced sour flavor. My guess is that the real tuscan stuff tastes better b/c they don't use starter cultures, they rely on the natural bacteria in the air/cellar. jason
  3. Bruce, i like that recipe too, and i've also quadrupled it, and it used WAY too much salt and garlic (if i remember quadrupled was 16 cloves of garlic)...but i do like the flavors though, just need to adjust the amounts for the scale-up
  4. A sharp knife and some time:)
  5. by interesting, i mean "interesting in that i don't know how his cooking will go over in that area"...
  6. Thanks for the pictorial. Have you tried maybe starting the paste in a blender/food processor and finishing it the mortar?
  7. I made a bottom round roast, which i was going to use as roast beef to make sandwiches. Well i learned that you CAN cook something too long. It was nice and pink (cooked at 127), but i cooked it for about 16 hours. The flavor was good, the texture was too much like processed meat. It had no chew to it anymore. just an FYI
  8. Interesting location. Looking forward to it!
  9. jmolinari

    Menu maker game

    thanks Johnny, it is clear now. It wasn't before b/c you said "make 2 cuts", and i visualized making 2 cuts almost all the way through and ending up with lemon quarters! jason
  10. I like the pictorial Guppymo, thanks!
  11. jmolinari

    Menu maker game

    chef johnny, the preserving of meyer lemons sounds good. I'm not sure i follow how you slice the lemons top to bottom to get the sugar/salt into them
  12. jmolinari

    Menu maker game

    I was thinking, to continue the smokey/spring theme, the main course could be: fresh egg tagliatelle, pinkeye peas, bacon, sage
  13. Last night i made chicken with tamarind and chili sauce. Used the recipe from Into the Viet. kitchen, for the same dish with shrimp. It was really good. Also made the asparagus with shiitake mushrooms and oyster sauce from ITVK. Really good as well.
  14. Nice to see you back Guppymo, looking forward to more of your dishes.
  15. What's the Scoop is closing.
  16. Rick Tramonto/Gale Gand?
  17. When i buy this cut i saute it really quickly in hot hot butter. Very flavorful, and as long as you keep them quite rare, they are not too tough. Definitely not tender though.,
  18. Grilled pancetta? you mean basically grilled cured pork belly? Hrm, might be a little fatty and tough!
  19. Bruce, i used a vietnamese Madras curry from my local asian mkt. Tastes rather indian to me:)
  20. Tonight was chicken stir fried with lemongrass and chiles from int the vietnamese kitchen, served with stir fried greens with oyster sauce and jasmine rice.
  21. If you add about a tablespoon of corn syrup you won't have the formation of the crystals since it is a different sugar, it'll impede it. If i remember i did this when i made my viet caramel sauce, and it came out perfectly
  22. Looks good Bruce. I'm glad you're keeping this thread going. If only i had time to cook lately i'd be making stuff from Into the Viet. Kitchen as well...
  23. $5/lb for heirloom beans doesn't seem outrageous. Then again, i buy Zolfini beans from Tuscany for $14 /lb when i'm home in italy. And i'll report, the 90 minutes in the oven works very well for Zolfini, i even told my dad about it, who said he'll try it....we'll see if he becomes a convert! jason
  24. jmolinari

    Dinner! 2007

    beautiful food everyone. I don't post much here, but here goes... A belated valentine's inner i made tonight. Started with a honey roasted parsnip soup, hot spring egg, truffle salt: Followed by pan seared snapper, duck fat roasted potatoes, beet sauce Then cocoa crusted lamb loin cuit sous vide, garmon farms braised kale, celeriac puree Dessert was a hazelnut chocolate fallen cake with strawberry sauce. The sauce is hiding.
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