Robert Schonfeld
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Posts posted by Robert Schonfeld
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What, in your opinion are the strong points of Italian restaurants in the United States? What are the weak points? To what degree do Italian restaurants in the United States succeed or fail to replicate the experience available at comparable restaurants in Italy?
As a related question, why is there something called "Italian-American cooking", as evidenced by your own television series on the subject, when there is no such thing as "French-American cooking", to take just one other example?
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A little off subject, but an interesting book (7 Plants That Changed The World). Topics are coffee, tea, sugar, quinine, cotton, potato...hmm. Maybe it was 6 Plants...I can't remember the author...
What about wheat?
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Thanks yet again, JD(London).
FG: I knew how to use them til the upgrade. There are, however, many things you can do that I can't, and I respect you for all of them (all of the ones I know of, that is).
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I don't bake any bread anymore. There's no reason to if you live in New York
Not quite, FG. I have cited therapy, recreation, craft, and, above all, the pure and simple challenge of being able to do it as well or better than anyone.
JD(London), please do not allow the FG's skilled debating tactics to distract you from replying to my much more important queries concerning pane carasau. Besides, he doesn't even bake, and as the guy somewhere in Canada said, he's not that fat.
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JD(London), Another question looking over your last post: when you say "soft" dough, do you mean it literally, as opposed to "wet" or "sticky" dough?
If the former, then I am speculating that the white flour to be used should be of a lower protein variety. In combination with durum, which I think is high protein, this would help the dough's extensibility, and so make it easier to stretch and roll without lots of resting. If the latter, I imagine all kinds of problems rolling something wet to be so thin, without using more flour. I think I might try rice flour for the "ball bearings" if that's the case.
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Thanks again, JD(London). I'll continue to collect notes until baking season reopens in my kitchen in the fall.
Do you have quantities for flour and water so I can work out the hydration of the dough? What's the proportion of semolina to white all purpose? How fine is the semolina you use?
Also, I imagine that the overnight sponge, if it is like others I'm familliar with, would be half the total flour and all the water, and all the flour used for the sponge should be white flour, yes?
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Ok, trying that again:
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JD(London),
What do you think of this?:
http://home.earthlink.net/~ggda/pane_carasau_quaglia.htm' target='_blank'>
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FG, I don't know that the examples are in Food Studies departments, nor did I mean to suggest that they are. I suspect that good examples can be found in Anthropology and Archaeology departments, and in related dissertation abstracts all over the place. You're not going to get me to go looking for them, though.
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But, Fat Guy, surely you would support greater learning and understanding of peoples and cultures through anthropological and archaeological examination of their food practices?
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This one has me stumped. It never occured to me that, given the proper motion described by Wilfrid, a good serrated knife wouldn't do the job. Mine is a Wusthof.
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JD(London), Many thanks for that very interesting discussion of an equally interesting bread. I find Bugialli to be rigorous, to say the least, so I would accept his word on the subject, and would attempt his method with confidence in its authenticity. I have a sense from what you've told us that foolproof with respect to this bread is only something that comes with regular doing.
While I have others by Bugialli, this book has escaped me. I will look for a copy. Meantime, please let us know the progress of your article, and where we can acquire a copy once published.
The method you describe seems to vary from pita particularly in the thinness of the rolled pieces, (and, obviously, in the use of a sponge), hence the rapid puffing and the absence of crumb. When the halved pieces are weighted, how much weight are we talking about? This could make a fine project in the fall, and a good way to drive my wife nuts.
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JD(London): I was intrigued by your mention of pane carasau, so I looked it up in Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid. Their recipe does not include yeast, and describes the bread as a "parchment bread", saying (t)hese breads are very forgiving and easy to work with."
I'm wondering if yours isn't a different version of this bread. Can you offer a recipe, perhaps with your comments on technique? Since yours sounds difficult, I'd be more interested in trying it than one that's easy.
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Ok, so here it stays. I thought that's what Steve wanted, but I get confused easily.
On the topic of using grapes, spices, etc., there is a large group of serious bakers, both amateur and professional, who counsel against this, or at least don't see the value in it. The idea is that any bacteria contributed by these materials will soon be dominated by local organisms in the feeding/maintenance routine for a starter. So it would be ok for a one-time starter, but unlikely to contribute anything in the long run. It's a fun thing to try, but I'm among those who don't see the point over time. I still think it's best to acquire a sample of an established, stable starter.
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A well presented case for the bread machine, essentially irrefutable under the parameters presented, that is, busy people wanting decent bread every day with close to no effort.
My own baking is almost entirely for recreation, therapy, and aesthetic reasons, so I'm not a candidate. Also, as JD(London) points out, living in New York City, very good bread is available at retail.
Note: would posters agree and consider posting replies under The Bread Thread so as to keep everything together?
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I'd add Cynar.
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Which wines available commercially would members pair with these two dishes from GT?:
Langostino with Chanterelles and Watercress
Turbot with Sugar Snap Peas, Wild Spinach and Summer Truffle (whatever that is)
I'm interested in wines of very good quality, but nothing I'd have to sell securities to buy.
Many thanks.
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Since we don't often visit places in depth, I guess we'll count ourselves lucky. Based on others' comments, I can't say I'm anxious to press our luck by returning.
Consistency should be a most prominent feature of a great restaurant. This is why I'm leery of eating at the French Laundry when we go out there in October. If it doesn't meet my highest expectations - and the praise of so many experienced voices - I won't be a happy diner.
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Here's what Mazal does, based on the recipe in Joan Nathan's Jewish Holiday Cookbook:
-2 eggs for three matzot
-tepid water
-wring out matzot
-fry pancake or kuchen style in chicken fat or butter; avoid the margarine option
-I like salt & pepper, as opposed to sweet
But here's what I'm interested in:
Just as the Fat Guy revised the latke for competition, I wonder what he would do in this case. How about it, FG, what's your idea for "Beard House Brei"?
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Adam, I suggest having a look at anything by Bugialli, a very rigorous Florentine. Also, Faith Willinger, an American living in Florence. You might even be able to look her up.
If I had to choose just one item from Tuscany in July, I would say white peaches, although it's pathetic to name just one thing in a region so blessed with prime ingredients and foodstuffs.
Please take careful notes so I can have a vicarious Tuscan experience when you return.
Dinner! 2002
in Cooking
Posted
A question for Miss J about roast garlic with your pea puree: is that a good match?
I ask because last night I pureed peas (and food-milled the shells), olive oil, cooking water, lemon juice, mint and s&p, and added to this bias-cut sugar snaps, then used the whole thing to dress some fusilli. It was perfectly good, but I felt it could have used maybe some scallion in the puree, or maybe garlic in one form or another. Opinions?