Shalmanese

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About Shalmanese

  • Birthday 06/05/1985

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    http://blog.figuringshitout.com/

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    San Francisco

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  1. I like to cook mushrooms covered in the microwave until cooked, drain off the liquid and then saute the mushrooms until browned before reintroducing the liquid. It's a much more efficient way of browning large batches of mushrooms because you're not trying to boil off huge amounts of liquids before browning.
  2. Oh, i forgot to mention this season of Eater's Dining on a Dime is in San Francisco and they've managed to find some interesting and unique places.
  3. In an ironic reversal, I'm now in Sydney. I'd say Sydney's regional Chinese scene is so much incomparable better than San Francisco's that it's not worth trying any of the SF Chinese places I listed above. If I were you, I'd focus on Mexican, Latin American, BBQ, Indian and Bakeries. Whereas Chinese, Indonesian, Malaysian, Thai, Korean, Portuguese & Middle Eastern Food, Sydney is so far ahead of SF it's beyond compare. Italian, Japanese, Seafood, French, Spanish and Coffee are about on par. I've not found fantastic sushi in SF but there are a couple of ramen geek places that have opened in the last few years that are worth checking out (Mensho and Orenchi are the two I like). I'd say the two restaurants which I'd put in the "hard pressed to get that sort of experience outside of the US" category would be Brenda's French Soul Food and House of Prime Rib. I try and take all of my out of town guests to both of those at least once when they're in town.
  4. I have this down to a science at this point. I usually am cooking at least one or two meals at a friends place when I travel and I only ever bring a small backpack so space is at a premium. My regular travel bundle consists of Homemade Five Spice Powder, Homemade Curry Powder, Bay Leaves, Unicorn Pepper Grinder, A Joyce Chen Wooden Spoon, OXO Good Grips Tongs & A Thermapen, all wrapped up in an apron. If I'm travelling by land and don't need to worry about TSA, I'll add my chef's knife to the bundle as well. I've found 5SP and Curry are great versatile spice mixes that open up a lot of possibilities while remaining compact. They have an added benefit of being great for adding in tiny quantities to add a little zazz to a dish (for example, a bit of 5SP in red wine poached pears or curry mayo as a dip). I generally try and scope out the space I'm cooking in first to get a sense of what's possible and then start constructing a menu at the market based on what looks good. I've done 8 course meals for 30+ people in a fairly abysmal borrowed kitchen with this kit. The key is having a good repertoire, being adaptable to the circumstances and knowing how to roll with the punches. I've found this is the minimal set of equipment that I absolutely need to produce good food, everything else can be worked around. The only other thing I've considered adding is a small travel sized sharpening stone so I can fix up any knives before I use them but I haven't spent the time to look for a good one. Most importantly about keeping my kit consistent though is that I can make sure I leave with everything I came with. Often at the end of the night, the kitchen is a disaster zone with equipment strewn everywhere so by keeping the set of things I brought absolutely constant, I can check each item off the list and make sure it goes home with me at the end.
  5. Fortunately, lamb has some of the hardest fat with the highest melting point which makes it super easy to remove as a puck upon cooling.
  6. Loving Your Leftovers Series: #3 Pizza

    I take cold pizza in my hands, open my mouth and then eat the cold pizza.
  7. Leftover mashed potatoes can also be turned into gnocchi.
  8. Espresso in chocolate donuts

    Equal parts chocolate and coffee results in a Mocha flavored dessert but a 10:1 combo will result in enhanced chocolate flavor with no noticeable coffee flavor, much like how salt works in desserts or anchovies in sauces. Yes, it makes bad chocolate taste acceptable but it also makes good chocolate taste deeper and richer. I've generally treated it as purely optional, nice to have when it's convenient to add in but never the end of the world if you don't have it. For people who are that sensitive to caffeine, they shouldn't be having rich chocolate desserts in the first place.
  9. Bland sauce

    Sounds like maybe you're not seasoning your meat properly as you cook it? Have you tried tasting the meat on it's own? Is it bland? No amount of salty sauce can cover for drastically undersalted meat.
  10. Hot Pot For Home Use

    Hotpot pots are only ever used for wet cooking so heat distribution isn't an issue and you want responsiveness so you can turn the flame up and down over the course of a session. A thin pot is perfect for this use case, there's no advantage in going thicker.
  11. Too-thin porkchops

    Why would you ever SV thin pork chops? The goal is to have maximum time to develop a nice crust before the center overcooks. Since there's no possible way you can undercook a thin porkchop, all SV does is rob the porkchop of all the energy it would have otherwise absorbed performing all the chemical changes necessary to get the middle cooked. You need that energy sponge if you want to keep it on the heat as long as possible. I stand by my original suggestion: Do everything you care to to make the outside sear well (in order of effort: pat well with a paper towel, leave uncovered in the fridge for a few hours, apply a browning solution of glucose/baking soda) and then sear hard on one side and then barely touch the other one to get rid of the pink. Serve seared side up and you get a decently brown crust and a decent amount of medium rare interior. It's never going to be completely perfect but you're fighting physics here.
  12. Well, if you say so but I see a lot of broken grains and blown out ends. You're the only one who got to taste it but, from what I can tell from the photo, it's hard to imagine the rice wasn't gummy and mushy. If you say that wasn't the problem though, I have no reason to disbelieve you.
  13. Duck fried rice is delicious but it looks like your rice was overcooked the first time or you didn't let it cool before you fried it. Fried rice with gloppy, overcooked rice is just a giant bowl of sadness, no matter how good any of the other individual ingredients are.
  14. Worst cooking show ever

    After compulsively hate watching the new American My Kitchen Rules, I can't believe what a farce the entire competition was. It surely must hold the record for the person most aggressively uninterested and uneducated about food to ever win a competitive cooking show.
  15. Books on Cooking Sous Vide

    Do NOT cook beans Sous Vide if you don't know what you're doing. Certain beans contain Phytohaemagglutinin which is mildly toxic to people and isn't destroyed at under boiling temperatures. Beans need to be boiled for at least 10 minutes and preferably 30 to inactivate the Phytohaemagglutinin.