Chris Amirault

"La Cola Nostra": what a fantastic name.

I confess that I can't remember recipes very well, so anything that I don't do by feel or that isn't basic requires ratios. At first, I just wrote stuff in the front of my books, but I ran out of room pretty quickly. Next was keeping a list of hard-to-remember favorites in a gmail document. That allows me to search on text for an ingredient on my computer, and I print it out double-sided on one piece of cardstock to keep in my cabinet. The list it at about 100 right now, which still feels pretty manageable. I'd be remiss if I didn't mention cocktaildb.com, which I use for quick references and as a starting point for searching my books for new ideas.

Do you know their Vietnamese name?

The server restart is complete, and all of the issues we've identified (including problems with ImageGullet and RecipeGullet) have been fixed. If you are still having problems, clear your cookies and reboot your system. As always, feel free to PM a manager with other concerns. Thanks!

I agree with Abra. I think that the issue here isn't texture and color but rather moisture. Note that you're being asked about prep for frying, and you want the surface of any food to be dry prior to frying. Unlike the other three, if you try to dredge blanched zucchini, you're going to get a sloppy, slippery surface to which any batter or egg won't cling.

On NPR the other day, I heard about a Ugandan charoset recipe using peanuts and pineapple.

And for glasses that are wider than they are long?

Duos for Regan are just "two ingredients, usually a base spirit and a liqueur, [that] are normally served in an old-fashioned glass." I think that "liqueur ... mixed with the same spirit that is used as the base of the liqueur" is a subset of Regan's duos.

Here's the application for Top Chef season 5. It's about 1 MG, so click with care, but I think it's an interesting lens into the qualities that the producers seek for the show. The thing reads like a dating service application written by an immigration lawyer and behavioral psychiatrist for CIA grads living in Los Angeles. It also makes me wonder how some of the current and past contestants got through the application process -- or the "physical and psychological examinations conducted by medical professionals" that some must have been required to take. Yikes. What do you think? Anyone throwing their hat in the ring?

OK, well, that all makes terrific sense to me: a standard slaw and a Thai "slaw." Thanks!

Can you do a bit of research for all of us and find out what brand of SM tomatoes they're using in the sauce as well as what specific cheese they use? Photos as always would be swell!

What did you get? Was it new and nice, old and nice, or not nice?

Just to clarify, my use of "minimalist" was a nod to Felten's taxonomy and his reference to "Bauhaus asceticism." As I like to think that Bauhaus asceticism is in general a good thing, I went with minimalist. Of course, when one wants a mint julep, one needn't be minimal and certainly not ascetic about the mint.

Yes, affixing. Now there's a trick. I've tried everything save rubberbands to get a mint sprig to sit up.

We're sorry to announce that Erik Ellestad's busy work and life have forced him to cease his volunteer hosting for the Society. Of course, he'll still be contributing all that great content, like that in the justly famous Stomping Through the Savoy topic! A toast to Erik!

Yeah, but you ordered 'em, didn't you? Fess up. Seriously, though: did those garnishes contribute to enjoyment of those drinks, particularly olfactorially? Damn, I write sentences like I'm in HMS Pinafore....

From Tim Oliver (Toliver): eGullet Society member & author Marlena Spieler's "Yummy Potatoes" cookbook is briefly mentioned in the May '08 Travel issue of Bon Appetit. In the same issue, eGullet Society member and author Dorie Greenspan has written an article on "The New Paris Bistro", bistronomiques, started by Michelin-starred chefs. Congratulations to both of them.

We're happy to announce that Jeff Meeker (jsmeeker) has joined our hosting team. Jeff will be working with the Culinary Culture team. Society volunteers donate their time to create topics, keep forums organized, support members, and make the eG Forums the vibrant place it is. Please join us in welcoming and thanking Jeff by sending him a PM. Thanks, Jeff!

I think that if you get a quality butt, especially one with that collagen-rich skin on, you don't need to worry about moisture at all. I certainly haven't needed to do so, and I usually just let the thing finish in the Bradley without pucks. No need to transfer it into the oven.

Looking for good sides from this book to serve with pulled pork (click). I'm thinking of using her pickled shrimp as an appetizer: any feedback?

We've got about a dozen folks coming over Sunday night for some pulled pork, so the 9# butt is now brining in a small cooler with lots of ice and brine following Dave's ratios in his excellent eGCI brining course. I also added pepper (white and black), some bay leaves, onion and garlic, a few allspice berries, and some juniper berries. It'll brine through Friday morning and come out to be dried in the fridge until Saturday morning. Then I'll dry rub it, tie it (no crack cracks, thanks), and start smoking Saturday evening, hoping to pull about 20 hours later, give or take. Still figuring on sides and hoping to use Jean Anderson's Love Affair with Southern Cooking for a few new ones. Definitely making more of that killer SC sauce, too.

For those who allow taxonomic flexibility, I submit these two ginger syrup highballs: the Gingered Gentleman (bourbon, lime, ginger syrup, ginger beer) and this variation of the Salty Dog/Paloma (tequila, lime, ginger syrup, the grapefruit soda called Half-n-Half, and salt). The latter also is tasty with a splash of pineapple juice.

A basic backsaw with the bone blade will work fine -- but do you need it? I'm not sure what you want to do or how big the pig is, but at this eGullet Society pig breakdown event we learned how to break down those subprimals with no saw at all. (Getting from halves to subprimals is another matter, particularly where spine is involved.) If you just want tenderloin, loin, ribs, etc., then a good boning knife and cleaver will do the trick. If you want bone-in chops, of course, then you'll want a saw to get through the bone, but cut through the meat before you tackle the bone or they'll be ugly messes [ETA -- unless the meat is thoroughly frozen. ca].

Erik Felten at the Wall St Journal wrote this piece about the resurgence of garnishes, comparing the "Farmer's Market crowd" to the minimalists. He doesn't mention smell or aroma at all, however, save for this slight reference:

From emeritus staff member Anna Nielsen (Anna N): Christopher Elbow "cotolevo" got a nice plug in May's Food & Wine: Congratulations, Chris!