-
Posts
3,850 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Shalmanese
-
I've never seen milk in a pasta dough recipe before. What does it do?
-
I did this the first time I cooked with rabbit as I wanted to really understand the animal. Basically started from first principles with no reference from any cookbook and tried to figure out what rabbit was all about. Took out the two loin muscles, herb-breaded them and deep fried them. Took the back legs, marinated and roasted them gently to break the connective tissue. The front legs went into a stew and the bones were browned and made into a jus. The whole process was a bunch of fun as it really forced me to go all the way back to first principles and imagine how a rabbit would use all of it's different muscles and how best to bring out a particular quality I wanted to emphasize.
-
For savoury sabayons, do people put them under the broiler or blowtorch them to brown up the top?
-
I had an amuse of Uni and Oyster with a whole buch of different stuff in it. I can't remember exactly how it was made but the taste was amazing.
-
They do a surprisingly decent bowl of pho on the University Ave. $5 will get you a huge steaming bowl. I was expecting something quite ordinary given the stuff I had heard about the Ave prior to coming but it easily compares to some of the best pho's I've had in Sydney which has a much stronger Vietmanese community.
-
I think being a city that rains and/or snows for 3/4 of the year really puts a damper on street foods.
-
1) Sure, a Sabayon is just an aerated custard. As long as you get the egg-liquid ratio right, you can add in anything you want. The Cooks Book has a recipe for Zabligione which is Sabayon combined with whipped cream which contains pineapple concentrate and Moscato Dessert Wine which is fabulous. 2) The crucial parts to making a Sabayon is to heat the custard up so that it thickens and then to keep it aerated until it cools down enough to support the foam structure. I've found the easiest way to do this is to just use a handheld beater and dunk it in ice water. It can't take more than 5 minutes this way. Alternatively, if you have a removable bowl stand mixer, you can just make the custard right in the mixer bowl and then set it mixing while you go away and do something else.
-
I admit to occasionally taking a large wad of fish or pork floss and chewing on it for 5 minutes. Yum.
-
I saw one brand of soft tofu at the Roosevelt Whole Foods today. It would probably cost you $10 to make a plate of mapo dofu given the size of the box but it does exist!
-
It's fricken FREEZING over here. Just right for some braised short ribs: These were the Skagit River grass fed cows. Definately a more gamy, assertive taste. A revelation after eating tasteless, corn fed beef for the last 2 months.
-
Mmm... battening down the hatches, the snow is here. Made a Braised Beef Shortribs with cumin, pomegranate juice and a bit of honey: I have a lamb shank, some walnuts and some more pomegranates. Going to try the khorest-e fasenjan this weekend.
-
Not quite a Dulce De Leche cocktail but a thick hot chocolate with a healthy slug of dulce de leche and another healthy slug of bourbon was the perfect thing to warm me up on a winters day.
-
You could mix it with something else in a blender and then use the thinner solution in a cocktail.
-
Use a tortilla cup and then put a lettuce leaf in each cup. The leaf will prevent the moisture from getting to the tortilla.
-
How could you talk about umami in cocktails without mentioning weeniecello?
-
When you cook rice, some portion of the water is absorbed into the rice grains which is proportional to the amount of rice being cooked and some portion is evaporated off which is proportional to the time the rice takes to cook. If we call the quantity of rice R and the water absorbed per unit quantity ratio p and the amount evaporated e, then the total quantity of water W is pR + e. The one knuckle heuristic is only very rough and ready and works well for medium quantities of rice. Scaling it too far up or down will result in sub-optimal rice. Whats most likely the factor is that rice is simply pretty tolerant to the amount of water you put in. If you put in slightly too little water, the residual steam and heat will still cook the rice. If you put in too much, the rice will not deteriorate significantly with overcooking while the excess moisture boils off. If you're cooking it in a rice cooker, it's even more tolerant.
-
Huh, interesting that Vodka doesn't make it onto any of the top 10. I would say: Vodka Gin Rum Tequila Whiskey Cointreu Grenadine Calvados Chambord Bitters I don't like martini's so I dont need vermouth, my tastes aren't very sophisticated and I like fruity drinks. So sue me .
-
Simple question. Any ideas for using Dulce De Leche in cocktails?
-
The local fruit stall has small pomegranates for 10 cents a pop (about the size of an apple) which is too cheap not for me to take advantage. To me, pomegranates have always been at least $2 a fruit and were usually savoured so I'm thrilled at having access to cheap pomegranates. I snagged a dozen of them and I think I'm going to grab some more tomorrow. So far, I've decided I'm going to sorbet some, Make a jelly out of some others, and then simply freeze the juice of a bunch in ice-cube trays and figure out what to do with them later. However, this article on Leites Culinaria contained a recipe for pomegranate/pepper glazed game hen and reminded me that pomegranate is also used for savoury dishes in the middle east. A quick search of the forums revealed this thread which shows an excellent way of deseeding the fruit and this thread which has an excellent recipe for Khoresht-E-Fesenjan (Chicken, Walnuts & Pomegranate) but I'm wondering what other dishes containing pomegranate fellow egulleteers have cooked. Any suggestions?
-
It's oil. It can't kill you. At worst, it will taste bad so why not try it?
-
A little bit of sweetness is often the secret trick in most vinagrettes. Honey, sugar, balsamic etc. Just a dab can really elevate a vinagrette.
-
What? That might be the most ridiculous generalization i've ever heard. I adore lamb in all forms. Granted, most cooking methods might stem from other culinary traditions, but then, doesn't that hold true for most american cooking? ← It might not apply to you but it's a fairly good generalisation of the US. The average American eats 0.7lb of lamb as compared with 56.5lb per New Zealander.
-
The Supreme eG Pastry and Baking Challenge (Round 8)
Shalmanese replied to a topic in Pastry & Baking
Wait... aren't fruitcakes meant to be aged for many months or am I thinking of something else? -
How do you run 50% cost on liquor . Do you run after your suppliers vans throwing large wads of cash at them? Is there any particular ethnic regionality where you're are? Brewpub fare varies all around europe and it might be nice to reflect a particular region. Sausages and cabbage and potatos and schnitzel for bavaria, meat pies and thick chips and fried fish and beef sausages for england. Coq a vin and Bourginon and Steak Frites for France etc. Make it rustic, make it homey and give it a sense of identity and people will come. Don't try to be too cutesy with it or explicitly draw notice to it, just stick to the tried and true combinations that have been worked out over centuries.