jmolinari

I made the noodles from Lucky Peach and they were good. The broth was just uninspiring.

Personally i found the boil in the right ratio of water ridiculous. It had little real benefit, and a lot of risks. The amount of needed water will be dependent on the level of boil (more or less evaporation), and you're having to calculate ratios to boil pasta! When i read that i honestly said to myself "ok, this is where the MC team jumped the shark and is doing stuff for the sake of complexity". I was very happy to see they addressed that in MC@H. You really don't think boil and drain is easier than "calculate ratio, boil, adjust heat because it's too high, add water because my pasta isn't ready and the water is gone, don't walk away because otherwise it'll mess up, add cheese"? I have tried both methods (boil in ratio, and boil and drain) and there was absolutely no difference. To each their own, but to me the ratio method was MUCH more complicated. Heh...you definitely are right about "to each their own" Jason. I've done the mac and cheese a dozen times or more and have never had an issue or complication. Just weigh pasta, tare and add water and cook. Crazy easy, less wasteful and less cleanup. It also takes advantage of the starch in the water I think or am I wrong about that? Yes, regarding the starch...but isn't that EXACTLY why we avoided a bechamel:) To eliminate the flavor robbing properties of starch. Either way the cheese sauce is so goopy and sticky i've never had an issue

Personally i found the boil in the right ratio of water ridiculous. It had little real benefit, and a lot of risks. The amount of needed water will be dependent on the level of boil (more or less evaporation), and you're having to calculate ratios to boil pasta! When i read that i honestly said to myself "ok, this is where the MC team jumped the shark and is doing stuff for the sake of complexity". I was very happy to see they addressed that in MC@H. You really don't think boil and drain is easier than "calculate ratio, boil, adjust heat because it's too high, add water because my pasta isn't ready and the water is gone, don't walk away because otherwise it'll mess up, add cheese"? I have tried both methods (boil in ratio, and boil and drain) and there was absolutely no difference. To each their own, but to me the ratio method was MUCH more complicated.

i'm looking for something that has regional variation, chapters on tsukemen, chapters on "new" varieties like curry ramen, chapters on different base broths. I guess i'm not REALLY sure what i want...all i know is that i'd like to recreate the ramen i had in Japan, tonkotsu, shoyu, tsukemen, shio etc. The 2 days i spent making the momofuku broth left me wondering what i am missing or what that recipe is missing. I don't know enough to know what "secret" things, or steps, i'm missing.

i might have to re-explore it, but i'm pretty sure it's very similar to the one in LP.

I made the ramen out of that issue. The fact that i still have 3 servings in my freezer should speak for itself.

I have Takashi's noodles, i'll have to re-read it, i don't remember being enamored by it at first pass. The serious eats column is awesome, i agree.

Anyone know of any serious ramen cookbooks in English? Given the growth here in the US of real ramen, i'm surprised no one has taken the chance to write a real cookbook on the subject. Anyone feel like translating books from Japanese ?

I'm betting, as someone said previously, that this was supposed to be the content for the Lucky Peach iPad app. I like the ramen episode..though would have preferred more details on recipes for various ramens...but i guess that isn't the point.

Looks like the price for MCaH is now below $100 on Amazon US.

I don't recommend cure #2 (nitrates and nitrites) for this application. You want cure #1 (nitrites only). Cure 2 is used for dry cured products which need the nitrates as a reserve "silo" for nitrite creation and keeping meat safe over extended periods of time.

I used to also get the plastic wrap in food service size...until i realzied that the one they sell is not PVC-free..which i understand is a bad thing for microwaving food and for wrapping high fat items...both of which i do extensively.

i use them in carbonara, mayo and soft scrambled eggs because i have a 3 and 1 year old. I just buy them pre-pasteurized.

Red Boat is awesome stuff. It's about 4x the cost of squid, but worth it, especially for dipping sauces. It seems much "thicker"

It wasn't 70% hydration: it was 62%. Sorry. 62% should be fine. Are you sure there wasn't a measurement error on your side?

My friend has a store which sells bottarga about as cheap as i've seen it. http://sausagedebauchery.com/

Generally italian 00 flour is lower protein than even our All purpose. Generally..not always. But, for a 00 70% hydration is really high.

Hi Jason, MC At Home got a lot of additional attention before the first printing. I’m sure a few things slipped through the cracks, but I think you’ll be very happy with the content. Larry Good to know, thanks Larry.

Would it be better to wait for revision 2, with errata/typo corrections like MC original set? Just sayin'...... (PS i love MC, just miffed by the errors).

Serious eats didn't love them: http://sweets.seriouseats.com/2012/06/new-jif-chocolate-hazelnut-spreads.html

If that were the case, taking the eggs out of the water while hot and letting them cool on the counter should give a similar result to steaming....plus even when you steam the egg the air in the egg expands, and then they're dropped in water to cool them, which would lead to sucking in water and ending up with a difficult to peel shell (if your theory were correct)... Don't think that's the explanation.

I just tried steaming this weekend and I'm amazed. It's a life changer:) i did 8 minute and 12 minute. 8 was just a tiny bit runny yolk and 12 was just set. Next time I'm going to do 4 or 5minutes for true soft eggs. Pits amazing. Peel comes right off

I used your method last week. Everything came out delicious. Thanks again. I decided that in the future i'll do either all thighs or all breasts...doing both from a whole chicken was just too much of a pain because of different temp requirements. Do you use bone in thighs or boneless?

I've frozen my cilantro roots whole. Then when i need them i scrape them with a knife to clean them and mash them up..

YES! For my rice, i saute it a little in some chicken fat with garlic, then cook it with chicken stock and if i have them, some pandan leaves. The sauce i serve is the one from Thai Food by David Thompson. Very good. Would love any advice on rice or sauces.