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blixa

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  1. I'm one of those (apparently few) people who consider French-style scrambled eggs to be an abomination. I greatly prefer American diner-style scrambled eggs, which is nice for me since they take about 1/10 the time! Medium-hot pan Lightly-beaten eggs (so the result has some variation in color -- i.e., there's a bit of white still there) + a dash of cream Melt butter, pour in eggs, fold them over every few seconds, but don't stir the heck out of them. Break them up a bit now and then. Alternately: Melt butter in a medium-hot pan Crack an egg or two into the pan Break up yolk and stir together w/ silicone spatula stir in a little cream before it all solidifies After this heresy, it will probably not surprise anyone too much that I think scrambled eggs should be served with a bit of ketchup. --chuck
  2. Using the hard-sided canisters for infusing is something I'm just starting to experiment with, and the results can be great. Just recently I infused peeled tomatoes with a mixture of watermelon juice, tomato water and a splash of yuzu juice. After letting it sit for half an hour or so, I removed the tomato and warmed it a bit. Boy was that an explosion of flavor!
  3. Lately I've been adding a piece of vanilla pod to the pan when I reduce balsamic down to a syrup. It makes an intensely flavored syrup, which is good with cheese.
  4. blixa

    Vanilla Pods

    A couple other things I keep around that use vanilla: Vanilla oil -- just put half a vanilla pod in a squeeze bottle of light olive oil (or other fairly neutral oil). This is great with fish, scallops, beets, etc. Vanilla Balsamic -- add a vanilla pod to a small bottle of Balsamic vinegar. Very intense and delicious. We made a salad dressing with this recently, and it was terrific. Also good on figs. Try reducing the vinegar by half, too.
  5. blixa

    Milk Frothers

    I've got one of those IKEA $2 ones and I love it. Although, I haven't actually used it for frothing milk. I use it all the time for whizzing dressings and sauces, etc. Also, it's mighty handy if you just want to make a small amount of whipped cream (say, in the bottom of a demitasse cup, for an espresso con panna -- mmmm!).
  6. blixa

    confit jelly

    I was at a book signing for the Bouchon cookbook a while ago and got to ask Thomas Keller this very question. He suggested that, if it's not too salty, emulsifying it with some walnut oil and maybe some thyme would not be a bad idea. Unsurprisingly, he was right. That duck rice sounds heavenly.
  7. blixa

    John Cope's Dried Corn

    I recently picked up some of the freeze-dried "Just Corn," pulverized it in a food processor, and used it as a sort-of 'crust' for a sweet corn souffle (by coating the inside of the souffle dish). It was pretty good, but not great. With some experimentation, I think it could be darn good, though. I think I got the idea for pulverizing the corn from the ideasinfood site. You should try it -- the corn powder is really intense. --chuck
  8. blixa

    Cooking Octopus

    We had lunch awhile ago at Salumi, which included a delicious orecchiette with octopus dish. I asked Armandino how he cooks the octopus, and he mentioned the cork thing. I just figured that it was better after a bottle of wine. :)
  9. Oh, joy! This is Mammounia (or something like that, I've almost certainly misspelled it), the Morrocan place that, IIRC, used to be where Apocalypse Tattoo is now. I had a wonderful meal at the old location in around '87, and I never made it back before it closed.
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