Amy Viny

Been enjoying the thread. I too am having great success baking rustic loaves with this technique. But I wonder could you bake a rich loaf like a challah using this technique? Perhaps you could take a traditional challah recipe and increase the hydration and brush the top crust with an egg wash when you pop the dough in the oven. Oh also maybe you would bake the dough covered for the full duration to keep the crust softer. Has anyone tried anything like this?

This thread has gotten sooo long/ Could someone tell me where to find Abra's recipe for a larger loaf. Also want to try adding rye flour. How much for the Bittman recipe?

What are the best Chinatown dim sum restaurants. WHere would you go?

Bravo ChefCarey--Keep it coming!

I have a Kitchen Aid "Ultra Power" 300 watt stand mixer--which I love, but I'm wondering about trading up to the 450 watt version. I've started baking lots of bread and I'm worrried that kneading all that heavy dough will burn out my little "300"? Also I'd like to be able to use a larger capacity bowl. Does the 450 accomodate a bigger one? Anyone have any experience with the 450? Do you notice the extra power, and does the machine attachments i.e. the meat grinder work better hooked up to a more powerful motor? Thanks

Good morning all--Forgive me if this has already been covered but, About a week ago I put up a pork belly using Michael's basic bacon formulation but I substituted Morton's Quick Cure for the amount of pink salt specified in the recipe. Is this safe? I've actually done this once before and the resulting bacon was FANTASTIC but as I embark on my second bacon adventure I just wanted to make sure I'm not putting family and friends in grave danger. Can you tell me anything about Quick Cure? The Morton website isn't particularly helpful. I purchased it at a store that sells wine, homebrewing and cheesemaking supplies. They said pink salt is highly toxic if used improperly. I thought Quick Cure might be safer to have around.

High praise for both Avec and Blackbird. Paul is amazingly talented. His commitmnet to seasonal cusine along with his precise prepartion makes for an incredible experience. One of my favorite stories about Blackbird occured about 14 years ago. I was pregnant with twins--home on bed rest. My husband was traveling to CHicago for the day on business and was dining at Blackbird before flying back home that night. As Blackbird has always been one of our favorites my husband wanted to surprise me with a plate of Paul's delicious veal cheeks. My husband asked if he might get the dish to go. When the waiter discovered the dish would be traveling via air over one hour and hundreds of miles, he very kindly explained the restaurant could not fulfill his request. The dish they explained could not survive the journey and offer the rich flavors and texture the chef intended. Well my husband must have bent their ear about his poor bedridden wife because he did arrive home with the goods which were delicious. But I was so impressed at the concern for quality that this little negotiation evidenced. You can taste that kind of care and artistry-yet another reason I love Paul's restaurants.

Help fellow egulleters-Thinking of taking hubby to Pittsburgh PA for a quickie one day birthday get away. Plan on seeing the Warhol Museum. What eles is there to do--galleries--shops-- The Italian section I think its called the Strip? I've heard there a a few new good restros too. Where should we go, what should we do, and most importantly what and where should we eat? Any ideas of for our brief visit to the steel city would be greatly appreciated! Thanks.

Lucky you--ramps are a rare seasonal treat. I love them lightly tossed in olive oil and some kosher salt and roasted. I find roasting brings out the mellow sweetness--simple and delicious.

Andrew- let me add to your confusion. Visited Montreal this past summer with my hubby. Our favorite, favorite meal was Brunoise. Fantastic prix fix meal, outstanding service, and a total bargain to boot. We dined at more flashy (and more expensive) places but Brunoise was hands down the best. Here is their website: www.brunoise.ca Bon Ap!!!!!

I too enjoyed the first issue of Feast but haven't seen it since. Whats happening with it?

Many thanks for the advice on adding onion juice .. I will try it next time! And please post your pictures on the process!! ← Tell me Gifted can you make gravalax with skinless salmon sides? Several stores in my area are offering salmon skinless lately.

THANKS ANN-Worked Great!

Help! I'm baking a sponge cake filled with apricot puree and I need to slice the baked cakes horizontally to fill them. How can I make sure I slice them evenly? I tried to use a serated knife and toothpicks placed around the cake at the same height--but got a less than perfect result the last time I tried the reciepe. Any can't miss tips for this tricky procedure? HELP.

Though I've never tried it for breakfast, Trader Joe's Oatmeal Stout is really tasty--thick, rich silky mouthfeel with coffee, choco and malty flavors-yum. Amazingly good especially for the price, $4.99 I believe for the six pack. Who brews their beers . Are any of the others any good? Our local TJs just brought in a big display of three German style brews- a Vienna lager, a hef, and a bock. Has anyone tried these or other TJs beers?

I always use the egullet forumns. Whenever I travel I'll search the cities I am visitiing and I've found great places. Egulleters are current, and very honest, often offering far better advice than any guidebooks or magazines. In fact just this weekend while visiting Boston I enjoyed tooling around the North end per a great Egullet post. The Modern Pastry shop described in the post was a fab spot my family loved which we would have never found on our own.

BRAVO Steven! I too have not yet seen the PBS special, and while I'm glad for the awareness the project will create, I feel it raises concern. We all need to be aware of what we eat, how it was raised and all the issues that surround its arrival at our tables but often times the the food itself and our enjoyment get lost in the process. The organics, artisanal, and farmers market movements today's apparent jury on the enjoymnet of food, seem to often meter out goodness-organic, small farmers being very good; and badness--commercial food being some lesser guilty enterprise. I feel we need to appreciate and respect all food and our enjoyment of it. Yes food is about much more than food. Food can bring us together in an almost spiritual way often simply through the sharing of our naked enjoymemt. Let's celebrate that fact. It's OK to love food simply because it tastes good. Let not loose sight of the simple unadulterated pleasure food brings to our lives.

Thanks Jenny, Susan and DMH. Susan I've enjoyed your past posts on beer. I'll try the Abbey and report back. How about beer shops. Crown Liquors in I think its Coral Gables is pretty good but limited. Any other ideas?

While I know Miami isn't microbrew heaven any suggestions of places that either brew their own or at least have a wide selection of beers on tap? I used to be a total wine drinker but lately I've been enthralled by truely great beer and its ability to marry the flavors of a great meal. Any suggestions would be appreciated.

Traveling to Santa Fe end of April. Where should we eat on both the lux and the cheap. Thanks for your ideas.

What no Big Foot Barley Wine. It seems to have such a cult following. Just bought a six pack but I've heard it needs to sit for a long while(like a year) before it's any good. Have you tried it?

Hi Walt- Started my first batch last sunday but after researching the process decided to chuck the Mr. Beer ingredients for upgrades. Used a Cooper's Wheat kit with a White Labs Hef yeast. So esentially I'm just making a smaller batch using the Mr. Beer keg. I'm fascinated by the process and would like to try a partial grain batch next. I do however like the idea of a 2.5 gal batch rather than a 5. Would there be any issues about having too much air if I made these smaller batches in the standard 6 gal fermenters?

Hey N.E. Ohio brew lovers what are your favorite beer shops? Who offers a unique selection and which stores offer lots of single bottles so you can try lots of varieties without springing for the whole six pack? My two current favorites are Chuck's in Chagrin Falls and Warehouse Beverage on Mayfield Rd. in Mayfield Heights. Chuck's is located in a beautifly restored old building. Lots of old wood and charm. Excellant selection with the Belgiums well represented. Warehouse doesn't offer the charm but has a great selection and really helpful advice. What are your favorites?

Hey Gulleteers- I've once seen this topic just briefly mentioned... but I was out at Target yesterday and ran across a "deluxe" Mr. Beer brewing kit at deep, deep discount. As I am fascinated with homebrew ( as well as the distrotion of traditional foodstuffs for commercial purposes) I shelled out the $7.48 for the kit thinking what a hoot. You are supposed to be able to brew real beer in a plastic/wood keg then bottle the stuff in plastic pop bottles. The kit comes with a can of hopped malt. Has anyone tried it? What was your experience? Do things like this make people more interested in brewing beer for real, or after a Mr. Beer experience do people feel creating real food is just too mysterious, and the process is better left for the professionals at Budweiser?