Smithy

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About Smithy

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  1. I haven't made the time to keep up with the class. I loved the class the first time through, had a wonderful time and learned a lot, but this time around I find myself less compelled to do the work. Add me to the "I hate to say it, but..." group.
  2. Introduction

    Welcome! This is a good place to tell us a bit about yourself. What sorts of food do you like? Do you do your own cooking? In what part of the world do you live? Come browse the forums, and join the fun!
  3. @Mike Forman, you're certainly getting a lot of advice here. Please let us know what you end(ed) up doing, and how you like(d) the results.
  4. Welcome, E.J! We have a fair number of people here with restaurant experience, both front of house and back. You may find the Restaurant Life forum to be particularly interesting. My experience is limited to line cook at a burger joint, many years ago before I knew anything about cooking, so I can't do much more than welcome you. Take a look around, join the fun - and if you have questions about where to find things, feel free to ask a host or post a question in the Moderation and Policy Discussion forum.
  5. This is a wonderful vicarious tour; your photos are very evocative. I love Indian food, and yet have barely scratched the surface of making it for myself. The food here may inspire me to get with the program! I don't suppose there was explanation of the grinders? I'm intrigued by the different sizes and wonder about their different purposes. Can you remember whether the middle one has a very shallow depression, or is it flat for rolling, say, breads? Like rotuts, I want to know more about those bins' content! It reminds me to things I'd see in the Cairo spice markets. Bins of spices shared shelves with bins of hair pigment and, for all I know, more noxious substances.
  6. Inspiration? Low fat low fiber?

    I think the crunch in breadcrumbs may come more from the browning of sugars and the dehydration under heat than from fats, but I may be mistaken. Are nuts out? Otherwise, you might consider a light sprinkle of crushed nuts atop a dish for some crunch. I wonder about citrus juice as a marinade or a poaching/baking liquid. Lately I've been using orange juice (in my case tweaked with some lemon) as the foundation for the braising sauce or marinade for various meats and vegetables. This favorite recipe gives an idea of what I'm talking about: Citrus-Marinated Roast Chicken, from Fine Cooking. You'd need to adapt it to reduce the fat (at least), but it may give you some ideas. I can promise you that the resulting sauce is not tart, but quite flavorful. What about drizzling pomegranate juice or maple syrup over poultry before cooking, for a touch of different flavor? Would using a different poultry - turkey is easiest to find - expand your options? I don't have a specific fish recipe that's foolproof to your tastes, but you might consider poaching fish in broth or wine instead of marinating it then searing. Poaching is a bit easier for the timing. You mentioned rice and noodles. What about pototoes cooked in broth instead of oil or dairy?
  7. Capers

    Thanks for the explanation about the vibrating table. I suspected the jokes, but I still wanted to know the process - and now I do!
  8. Inspiration? Low fat low fiber?

    I echo the fish question. Can you have smoked salmon, or even unsmoked salmon? That's something I'd cheerfully live on for a time. What about shellfish? Grilled or poached shrimp, for instance?
  9. Capers

    There are multiple ways of sorting roundish objects by size: pass them through a series of screens or sieves with successively larger holes, or pass them over rollers with successively greater gaps between them. I don't know how it's done with capers, but with oranges the smallest fall through the first set of rollers and are directed to one packing line; the remainder go over another set of rollers with a larger space that allows the next size set through, and so on. So far all I've learned about caper handling is that they're so tender they must be hand-picked. I hope someone who knows the packing side of it will weigh in.
  10. Hello folks

    Welcome! I see you've already discovered the Spirits & Cocktails forum, where you should find a lot of like-minded people. Come on in and join the fun!
  11. Truth to tell, now that I've seen the images in that blog, I'm not sure how my mother served it! It makes sense in some ways to have the poofy (broad) side up. My clearest memories are of slices on their sides, on dessert plates. Thanks for the education.
  12. The odd, dark meaty juice that appears in the bag when sous-viding meat. It isn't the light golden or dark golden color one would get if, say, roasting or poaching.
  13. I confess: I don't think I've ever seen an angel food or Bundt cake served where the widest part - the part that never contacted the pan - was up. Is that what you mean, @Kim Shook? If so, I'd love to see a picture of it when it's finished. It sounds ... unstable-looking ... to me. Must be a failure of imagination on my part. By the way, i am delighted to see you back and posting again! Edited to add: @cakewalk, the question goes to you, too. I'd like to see what that looks like.
  14. When you get a chance, would you please elaborate on the "egg things that are popular on sous vide right now"? A link, or a general discussion would be helpful for the next time I have an opportunity to play with that toy.
  15. Welcome, Chef Margie! As you see, this is a friendly bunch of people, ranging from food enthusiasts to professionals. Come on in, check the place out, and make yourself at home. If you have any questions about where to find something or how to use the forums, feel free to ask a host by PM (Personal Messenger) or ask publicly in the Moderation and Policy Discussion forum. Keep on working on those dreams!