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MarkIsCooking

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Everything posted by MarkIsCooking

  1. Anova $30 off use code HOLIDAY on precision cooker reg $179.
  2. I'm not a drinker at all. I finally found one that could prove dangerous. Sweet Tea Vodka and Lemonade, a spiked Arnold Palmer if you will.
  3. Just saw this topic and it sounds amazing. Please put me down as a maybe. Do we have to keep checking this forum or will there be periodic messages sent?
  4. I did it. I pulled the trigger and ordered my copy. Amazon says it arrives in about a week. For those of you that have been studying the thousands of pages, can you give me your TOP 3 THINGS to immediately check out when my collection arrives? Who knows how long it will take me to get through it all. Your top 3 list would be much appreciated. Thanks!!! ---
  5. I'm wondering if anyone has any experience buying from Chef's Warehouse. This company is doing a lot of business and currently raising money for an IPO, so people are into them to some degree. Is their stuff good? How are the values? With over $300M a year in sales, I'm guessing someone here has bought from them. What say you???
  6. I just love the way people keep coming up with great subjects. I'd love to hear more from any Gel-Pro owners. Are they worth it? How do you clean them ? I have a regular cheap mat by the sink. It's getting a little ratty. Thanks for any feedback.
  7. Variation on the theme: 1. Cut in half and remove supremes into large coffee mug. 2. Squeeze every drop of juice into mug. 3. Sprinkle with about 1Tbl sugar and stir into mug. 4. Refrigerate. Eat later. Waiting accomplishes 3 things - it's super cold - sugar is fully dissolved - you get to eat it, drink the juice, no work at time of eating.
  8. It looks like MC is sold out. Some sellers say no more copies until July. Obviously, the demand has caught people by surprise for this $500 set of books. So, here's the (hypothetical) question. How high would you go to get a copy in your hands in the next few days? THIS IS A HYPOTHETICAL QUESTION people. I don't have any to sell. How crazy are the foodies here? And, not only do I want to know high high you'd go, but what you'd sacrifice to get one? Sell you car? Sell you iPhone? Sell your mother? Eat Ramen for a year?
  9. Looks like a better discount is now available through Amazon: Click here.
  10. Awesome interchange. As with most things, it seems to me that baking is part art and part science. Almost anyone can mechanically measure out a few ingredients, pre-heat an oven, set a timer and produce decent results if they have just a few basic techniques (that's the science). The "art" is where the magic is. Whether it's the one responder's girlfriend who knows just the right time the dough is done for her bread or the baker with the steady hand that is able to put finishing touches that give the final product the 'wow' factor. And, it's the "art" that makes me want to go into every ba
  11. This one at 77th/Broadway is decent and used to be open 24 hours. 77th/Bway Diner I've always been a fan of the Cosmic Diner, which used to be just off Columbus Circle until the neighborhood exploded with TWC, etc. They moved a little downtown to the 50's. Cosmic Diner Link
  12. Sorry about that. Yes, by "slacking" I meant "thawing".
  13. Re: Chilean Sea Bass - not long ago, I know Eric Ripert said he wouldn't sell CSB due to it's non sustainability. Re: TJ's fish - would love to hear everyone's methods for slacking. Overnight in the refrigerator? Cold salt water??
  14. The Kor One's are cool looking for sure. No matter what people say about the whole BPA thing, my completely unscientific and made-up opinion is that some of the plastic gets into / flavors water vs. Kleen Kanteen Stainless models. Any scientific types out there that can set us straight on the plastic vs. stainless steel arguments?
  15. Budrichard - you were right on with pricing. The vacuum sealed "sushi grade" tuna (flash frozen) was about $24/pound. I must say, though, I didn't love the product. Having said that, my "diners" thought the dish was awesome and I'll definitely repeat. By the way, the entree I made was "Tuna 2 Ways" from Eric Ripert's book "On the Line". For anyone not in the restaurant business, but interested in it, the book is awesome. I was lucky enough to spend a week in Le Bernardin's kitchen and this book really makes you feel like you're in the kitchen. Lots of fun facts about how much food they g
  16. Another vote for Kleen Kanteen. Very high quality and pricier, but isn't that how it usually goes? I like my water cold, so the 2nd one I bought is the insulated one (basically like a thermos with a more user friendly top for easy drinking. Highly recommended.
  17. eGullet is lucky enough to have some awesome food sanitation experts along with, of course, off-the-charts chefs. Here's the thing. There are a few tuna tartare recipes I'd like to make at home. The fish markets are telling me that the tuna "in the case" is NOT suitable for use in tartare. Instead, there are a few places (Whole Foods and a local fish market) that have flash frozen tuna, which they say is appropriate for "sushi" use (i.e. eating raw). They advise slacking the fish in a room temp salt water solution. Here are the questions: > What is the best/smartest way to buy tuna sui
  18. The 'drip down' comment is interesting. I was taught to braise covered, but with parchment covering the product, then foil, then the lid (all this designed to creates good seal and minimize air/drying of the meat). The parchment barrier is meant to avoid direct contact between the foil and the product. We were told that if there's acid in your braise (from tomato, wine, etc.), it could bring chemicals from the foil into your food. Anybody else have thoughts on these nuances?
  19. Thrilled to see "the man" in this thread. I have yet to try a single DL recipe that didn't tock big time. I think he's one of the most "under the radar" talents in food!
  20. Would love to hear recommendations for best finishing salts.
  21. I noticed the thread Fat Guy started about the salt manifesto in the Penzey catalog and a light bulb went off. We need something else to debate here at eGullet: What is THE best brand of kosher salt? The culinary school I attended was strictly a Diamond customer. I have a few friends who say that Morton is the way to go. At the risk of starting a whole other Penzey tangent, I have bought their Kosher Style Flake Salt and liked it. For those of you with those rarified palates, help out the rest of us. What is THE best kosher salt we should all be using (of course, save those unfortunate
  22. As usual, you guys are awesome. I'd usually be in the camp of MSRadell in terms of sticking with the tried and true waiter's corkscrew. This gift is for a very low-tech guy turning 60 and I think I've decided to go with a Screwpull type lever design similar to the one I have had for over 10 years now. It's very easy to use. He saw it at my house and really liked it. Case closed. Found one gift boxed just like mine with the foil cutter and a spare screw for a great price on Amazon. Dave's link to the antique style serious model is VERY cool, though, and I'm definitely holding on that info.
  23. There are several old forums on this topic, but I'm in need of some modern advice. I have a wine enthusiast's birthday next week and I'm looking to get him the very best corkscrew I can find. I have a rabbit model like this, which I've had for years and think is awesome. I definitely don't want your basic (though functional I know) model like this. I have a glass of wine here and there, but I know some eGullitiers are downing several bottles a week. I need your experience ! What say you? Looking for specific manufacturers, model numbers, links to places that sell the one you think is bes
  24. I was Eataly NYC a week or so ago and they had several white and black truffles in the case, each one individually priced. There was a nice-sized, white truffle with a price tag of over $700. How long will these keep in the case (or go bad) if not purchased. Anyone know?
  25. Here's a challenge. They sell frozen croissants. 2 varieties: Plain and Chocolate. I like the Chocolate better. Buy a box. To make them, you remove 1 or 2 or 3 or 4 (4 to a box) from the freezer at night before you go to sleep. Put the frozen croissants on a parchment lined sheet pan. Leave them out on the counter overnight. When you wake up in the morning, the frozen croissants have defrosted and proofed. Pre-heat the oven as soon as you wake up. When up to temp, pop them into the oven (you can egg-wash them or not - I usually don't both, but do use convection for extra browning). Th
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