eunny jang
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Posts posted by eunny jang
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Roasted/charred tomato soup. Cream, butter. Grilled cheese, ollllllllld cheddar. Or buttered saltines.
Big roaring fire.
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Oh yah. Interesting tidbit: was anyone else surprised by the distinctly Asian note to each dish? And then by how freaking well butter goes with ginger and bok choy and hoisin
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Wow. Dudes. What a great evening. Enormous thanks to mdt for pulling the whole thing off, and to fero style and Chef Power for the incredible food/service experience.
I was suprised that Tom Power came out and chatted for a while - though he did note that we were suprisingly well behaved. I told him later that it was because the real rabble-rousers who give eGullet a bad name around town stayed home.
Interesting note: Ann Cashion was in last night as well.
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Look no further, you'll find me tonight bouncing between the bar and MDR dooling out wine and cheese to the guests and drunken curses to the TV. I'm working on a deal to fly in Perdo Martinez's Lucky Midget Nelson to wear the chips and salsa sombreo. It will be quite a scene I'm sure.
GO SOX
I shouldn't even grace this thread with my oh-so-gracious presence now that some of you have been revealed to be the enemy, but I will just say that Perd(id)o will always be how I think of Sr. Martinez from now on.
Topic: repeat from last week; where's a good red blooded American (i.e. Yankees fan) to go to watch the game?
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Oooooh. I'd be up for a little DCeGathering on a whim
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very...thirsty....what time is it?
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I decide what to make for dinner while at work, scribble a list, doodle all over it (a trussed chicken plaintively saying "cluck cluck??"), and stop at the store on my way home. I can never remember what I have in the house and what I don't (except if I have a particularly appealing set of leftovers), which is why I end up with five tubes of toothpaste and three bags of carrots.
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Have gone on long runs the past couple days.
Quack Quack
A well-rendered and then seared off Muscovy duck breast; a pan sauce with green peppercorns, a wee dab of honey and a little cream; melting French lentils simmered in stock and dressed up with rosemary and carmelized cipollinis; bit of mesclun with just a tiny gloss of hazelnut vinaigrette.
And the tiniest scrape of Roaring 40's Blue for dessert
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Yeah, what's the parking story?
I'm excited about this - may show up at Firefly.
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No, they are milky-clear.
What was the ramen dish like?
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I hope someone's reading this...
If I smear the chicken with butter, and put it in a 450 degree oven, will the butter burn? I'm following a Bittman recipe but he doesn't have you put anything on the chicken, and I thought butter would be good.
Nah, don't worry about it burning - if you're concerned, smear it under the skin of the chicken, along with some fresh herb. Or, you can roast it naked if you want - preheat the pan in the oven and wipe the chicken very dry, and it won't stick at all.
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And don't forget the perennial favorite:
"Tom, my six girlfriends along with three babies, two cats and one handicapped canary want to go out tonight to a place that's stylish, fun and not too expensive, reachable by metro, frequented by beautiful people, is vegetarian-friendly, has live music and doesn't require reservations. We like all kinds of food except Italian, French, Japanese, Mexican, anything spicy is out as is anything that once swam in the sea. Any ideas for us???"
And the table has to be easy to breastfeed at.
Poor Tom. I don't know how he does it, but am so glad he does.
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I never enjoy the dining guide chats.
Tom - why do you only include places in Maryland?
Tom - why do you only include places in the city?
Tom - why don't you include more places in Virginia?
Tom - why are there so many expensive places on the list?
Tom - why did you put so many cheap eats on the list?
Tom - I can't believe ______ is on the list.
Tom - I can't believe ______ is not on the list.
Tom - I never learned to read and I feel discriminated against that you, year after year, choose to present the dining guide as a written piece.
Tom - I'm on a diet and it's not fair for the Post to write a whole magazine about food.
Tom - I hate stars.
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Congratulations!
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Pulled out some homemade chicken stock and feeling very smug about the whole thing proceeded to add a few spoonfuls of the nice (cold) gelled stock to my big porcelain pan.........CRACK, SPLIT, BREAK.
Goddamnit!!! I completely ruined my pan and had no one to blame but myself! And I have been comunicating with EH only to find out that my particular pan is discontinued.
Can not tell you how pissed off at myself I was/am!
I've done that. I was merrily stirring together batter and cooking bacon for cornbread. I put the bacon in the Pyrex 8x8 I was planning to bake the bread in, on the burner, pleased with myself for cooking the bacon, preheating and greasing the pan all at once. I'm bending over to grab some eggs, and I hear this very loud but oddly muffled BOOM, followed by the tinkle of glass shards raining down on my counters.
It was just a five-dollar dish though - I'm so sorry to hear about your EH
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Does anyone else remember a small cookie that came packaged in a box with a miniscule little plastic kit of some sort? The cookies were really plain, button-shaped rice flour things, but the kit was awesome - tiny mechanical gears, levers, spinning things - and if you bought enough packages you could link them all together and make a whole working model of some mechanical thing. I don't remember if it was a Japanese or Korean product, but I do remember that they mysteriously dissapeared from the Lotte shelves just as I was nearing completion on a carousel. No one has ever known what I'm talking about with them...am I nuts?
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Who's watching ALCS Game Three tonight? Where can I go, Yankees-fan-friendly, with a good rowdy crowd but not TOO crowded, and not too frat-ish or too sportsbar-ish? Food not all that important; decent beer on tap absolutely imperative.
Edit: Oh, also, where a single girl won't feel too creeped out.
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I've made a smoky shepherd's pie, a smoky chili and smoky enchiladas. I have eaten one of these three items for dinner and lunch every single day this week.
I still have, like, three pounds of *@#$ brisket left.
It's sitting in the freezer. The thought of more beef made me gag every time I opened the fridge.
HOW am I going to use it up?
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Bilrus, et al: Did you ever make it to Osteria last weekend?
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Anyway, in my haste to find a clever title for this thread, I guess I put more of an emphasis on value/cheap eats than I meant to. I guess what I was really trying to say was, "What are the important places I need to go to, in order?" It may mean that I eat out only once or twice a month, but I want to eat my way around the city good and proper.
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Sesame oil mixed with wasabi is good for Asian-ish foods.
A quick note in addition to Suzanne's excellent primer above: I always season every "step" of a bound breading - flour, eggs, and breadcrumbs. I think a lot of people forget to do this, but I like to think it helps (in a subtle way) with flavor coherence.
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Ongoing Whole Foods counterintelligence report:
Last night, the dairy section boasted(?) some cut-and-shrinkwrapped-in-store cheese marked with a sign as "GOAT LOGS". Geniuses, I tell you - shopper after shopper caught the sign in the corner of their eye and either made a disgusted look or started laughing. No one purchased a goat log of their very own.
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If you're into Sushi, you could try the Yin Yankee Cafe. I had a family get together there a while back and the food was good. Fun place and fun website. No, no no no.
Yin Yankee Cafe is a muddle of dollar-short day-late trendiness, all ginger-whipped this and fusion that. If you packed Spices' nose with wasabi and gorgonzola and caught the sneeze on a plate, you'd get Yin Yankee's "Crabchops". The sushi tends to be a little fishy; service is young-and-fumbling, not young-and-enthusiastic; and for God's sake just stop already with the "ah, so crever!" chinoiserie.
I have eaten waaaay too many times here (the last time was about a year ago, so take my hyperbole with a grain of salt if you wish).
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Also: I would have called it "A Pan for All Seasons"
Chicken Pot Pie: The Topic
in Cooking
Posted · Edited by eunny jang (log)
I love this topic. Chicken pot pie is one of my favorite things in the world to make.
Roast a chicken the day before. Make sure you have at least a cup or so of chicken in big pieces, and that you have some really good, tasty stock around.
Crust:
This is my take-no-prisoners heretic's rough puff pastry (I know zero about baking/pastry otherwise, so other people's opinions might be more valuable here, but this stuff rises high and fast, cooks to a beautiful shattering crisp, and can be put together in thirty minutes).
The cardinal rule of pastry making is of course to keep everything cold - keep your flour in the freezer; have cold butter and ice water ready; do everything on a marble or similarly cool surface. For an 8x8 dish or an 8" pie plate with a double crust, take a little more than two cups of flour (say 2 1/4 cups). Dump it on your counter; sprinkle it with a little salt. I really like to add rubbed sage or rosemary right into the crust as well.
Put two sticks of cold butter, cut into tablespoons, on the flour mass. Take your chef's knife and start chopping like you would parsley, holding the point stationary and moving the knife from side to side as it goes up and down. The point is to get a mixture of flakes, chips, and large-ish wads of butter coated in flour. The pieces in the mix should look like a pile of loose change mixed into flour. Stop at this point.
Sprinkle a little - maybe 3 or four tablespoons - of ice water over everything. Mix things up a little with the tips of your fingers. Still using your knife, gather the mass together into a crumbly rectangle about three times as tall as it is wide. Use the knife to help you urge the top third of the rectangle into a fold, like you would a business letter. Shove all the crumbly stuff into the crack. Fold the bottom of the wad up in the same way.
Turn the mass 90 degrees. Sprinkle with flour; roll it out to the same dimensions; repeat the folding. It will be messy and hopeless-looking at first, but keep doing it, and after 4 turns or so it will start to come together into a homogenous dough. Keep scraping your counter down and pressing the trimmings into the dough; if rolling exposes any "bleeding" butter, sprinkle it well with flour. Turn/fold it another three or four times. Give it one more fold iteration, wrap it in plastic, and let it sit in your fridge (not too long - you don't want the butter layers to get brittle).
Filling:
Start half a stick of butter melting in a saucepan. Add the same amount of flour (four tablespoons) and cook, stirring, till it's kind of a honey blonde. Add stock and wine, whisking carefully, your vegetables, seasonings (I like rosemary and sage), and finally your chicken. Sometimes I make this with leftover roast vegetables; sometimes I add peas, mushrooms, whatever you like. Let it burble until the sauce is thick and glossy.
This is important: let the filling cool. If you know anything about piemaking, you know this already (I didn't). The point of puff pastry is to create steam as the layers of butter melt in a hot oven, forcing the dough up up and away. If you put the top crust on hot filling, it will start melting the butter and take the puff out of your crust.
Assembly:
Cut your dough in two, and roll it to size. If you did it right, when you cut it, you'll see seemingly hundreds of tiny layers of butter and flour. Roll from the center out, in one direction only (towards the edge). Transfer your bottom crust to your pie plate, and prick all over to keep it from puffing. Stick this in your fridge to chill some more. Roll out the top crust, put it on a baking sheet, and let that chill as well.
Fill your bottom crust with the chilled filling. Put the top crust on; slash a couple vents to let the steam of the heating filling out; flute or crimp the edges to seal.
Put the thing in a 425-450 degree preheated oven. I like to start it really hot to get the pastry to rise as high as possible, and then lower it to 350 or 375 after 15 minutes or so and let the filling heat through. Total, it should take about 30 or 40 minutes. It's done when the pastry is brown and the filling is bubbling.
Let it sit for five minutes or so before you cut it.
Aaaaah. So good.
Edit: boy, that was long. Sorry