Jason Perlow
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Posts posted by Jason Perlow
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I recently published an article on CNN Underscored about manual espresso makers, for those interested. It's a sequel to my first piece for them I wrote a year ago on home espresso machines.
https://www.cnn.com/cnn-underscored/reviews/best-manual-espresso-makers
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Hey folks, been a while. I've recently published two new articles on CNN Underscored on Sous Vide Circulators and Vacuum Sealers. We were quite surprised by the Sous Vide results.
https://www.cnn.com/cnn-underscored/reviews/best-sous-vide-cooker
https://www.cnn.com/cnn-underscored/reviews/best-vacuum-sealer
Understand that this is a consumer focused set of articles not super-foodie stuff, but we did look at those products as well.
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This was from December of 2020 (I guess I missed it)
David Chang’s Memoir ‘Eat a Peach’ Reviewed: An Employee’s Trauma - Eater
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9 hours ago, Son Mayhaw said:
Hello eGullet,
Miles, Rachel and I are so sorry to hear of Brooks' passing. We've never met but we feel like we have known you, through his writings, and his conversations. I hadn't seen him in a long while but he's a character I will always think of when we remember our travels to Louisiana or eat the cuisine. That's how much of a mark he left on people.
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This was provided to me by his employer this morning.
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3 minutes ago, Kim Shook said:
True, but I'd expect it to be "news" in NOLA. If you Google his name, it links to a lot of articles, online stuff about his activities, but nothing about his passing.
He moved out of the NOLA area a few years ago to go work at Flying Tiger Brewery in Monroe (after having left LA for several years to go work at a brewery in Raleigh), then left after about 2 years, and moved to Natchitoches where he worked at Cane River Brewery. People in in the NOLA.com food group on FB (Where NOLA Eats) were shocked to hear of his passing, many having lost track of him. He had moved around a lot in his last 5 years.
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This was posted by his employer, Cane River Brewing, in Natchitoches, LA, this morning.
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There are many ways to remember Brooks Hamaker, such as the time Brooks, Rachel, and I got lost in the Louisiana bayou searching for
Poche's Market, Restaurant and Smokehouse (in the era before GPS), which always became a running joke between us. But I think the one I think of most is our "Last Supper" at Pampy's in New Orleans, the ill-fated restaurant of Pampy Barre' and renowned creole-soul chef Austin Leslie.The visit was chronicled on eG Forums here:It was also the last time we saw Austin as it was 2 months before Katrina and he passed shortly after. But it was a meal for the ages. Brooks was such a tremendous foodie, had so many stories. And he knew everyone and made every dining experience that much better because of his conversation, and his unique personality.-
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Brooks Hamaker, also known as Mayhaw Man, one of the original members of the eGullet Society, passed away this weekend. He was a character that was bigger than life, a foodie and master brewer of huge renown in many circles, in Louisiana and all over the world. He was responsible for introducing to me and Rachel, and many other people to different folks in New Orleans, and had a personality that could never be duplicated even in fiction. I will miss him dearly.
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Terrible.
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An interview I had with the Bergen Record this morning about Bourdain's impact on internet food discussion
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Local coverage by NorthJersey.com, some quotes by me in it.
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Still processing it, obviously. He meant a lot of me, and to Steven.
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Actually, if you are going to spend on the order of $600+ on an appliance an extended warranty is not a bad idea at all. The reasoning is that the first time a board blows, the parts/labor costs $400 or more. In the case of the GE Cafe dishwasher we had, which we spent around $1400 on, the $100 extended warranty covered 2 logic board repairs after the first year of warranty (the first year had a logic board repair as well, under original warranty) and on the 3rd visit in the 2nd year they just plain decided to give us a check for $1400 to buy a new machine.
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34 minutes ago, ElainaA said:
I see that in your article you are talking about newer models and primarily high end models. Everything I have is very middle-of-the-road. No bells and whistles. The newer appliances we have, mostly around 4 to 7 years old, function perfectly.
We also own some apartment houses. The appliances in some of the apartments have been there over 20 years and work fine. Again, these are basic models. That may be the difference.
The article mainly covers equipment made in the last 10 years or less, when most of the manufacturing changes and industry consolidation occurred.
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I wrote this for ZDNet today. Submitted for comment.
"This is the bottom line based on what I have learned: Your appliances are total crap.
Not only will they not make it to the stated 10 years warranty, and not only will the appliance manufacturers figure out how to not honor it out of the box, but you'll be lucky in most cases if the current models being sold by these large manufacturers will make it to 3 to 5 years of use without a major equipment failure, tops."
http://www.zdnet.com/article/iot-sucks-but-your-home-appliances-are-unreliable-slabs-of-junk/
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Better flavor? Maybe. But more work.
Also adding fat and seasoning into the mix after microwaving accomplishes similar results, because you are then going to bake the entire mess. You could also roast the cauliflower and food process it. But then you are getting different texture results.
The kugel ended up not being that popular at Passover with Rachel's extended family when other starchy things were available, so it was kind of disappointing. We ended up bringing 80 percent of it home. So we mixed up the remainder with parmesan cheese and bacon fat and fried it as "latkes" in a pan. I probably have 4 or 5 portions of "batter" left in the freezer.
So screw the kugel. Make latkes
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14 hours ago, cakewalk said:
That pizza crust looks interesting. What's the texture like? Is it just the cauliflower and cheese, or is there something else? I'm having non-gluten eaters (kids) over for lunch in a couple of weeks, that looks like a nice side dish. I made the kugel over Passover (I microwaved the cauliflower and processed it lightly with the mushrooms and onions), it went over very well.
Not exactly "Pizza" but it was a good vehicle for toppings. there's also eggs in it. We used this recipe, without the almond flour since we didn't have any. Also used the whole cauliflower, not just the florets.
http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html
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Par cook as opposed to cook all the way through. We like to grate it, microwave it in a bowl for about 7 minutes. Then saute up your other ingredients with seasonings and add the rice last.
David Leite's fried cauliflower recipe is what we have been using as a basis for the fried rice and paella.
http://leitesculinaria.com/103288/recipes-cauliflower-fried-rice.html
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Rachel and I do riced cauliflower a lot.
I would say the more seasoning the better. By itself I don't like cauliflower unseasoned, it has no character.
As a base for chili
As a fried rice
Another fried rice variant
With the paella treatment
As an acompaniment to cuban dishes
With ropa vieja, a cuban beef stew
Combined with cheese and turned into pizza crusts
Fried up into Latkes
Baked into a Kugel, a traditional eastern european casserole normally made with potatoes.
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16 hours ago, Smithy said:
Nice recipe, Jason. I'm still hunting for good ways to treat cauliflower, and this looks promising.
Can you clarify the microwave goal for the cauliflower? At what point does it go past 'tender' into 'too soft' territory, and how do you gauge it?
I guess fork tender is the goal. However we are also going to try this at a finer consistency so as to better simulate a potato kugel. This also should make prep a little easier as you would only need to cook the florets and the other veg as normal (just steam a head or microwave the florets) and then pulse it all in the food processor.
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Cauliflower, Leek and Mushroom Kugel
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- 1 large head of cauliflower
- 4 tbsp olive oil, divided
- 1 medium onion diced
- 1 large leek cleaned and sliced
- 8 oz white mushrooms, sliced
- 1.5 tsp salt
- .5 tsp pepper
- 2 tbsp finely chopped dill (divided)
- 1/2 cup finely chopped parsley (divided)
- .5 cup coarsely ground almonds
- 1/4 cup of matzo meal
- 4 eggs, beaten
Preheat oven to 350 degrees.
Shred cauliflower, cook in microwave in your largest glass bowl (so you can mix all ingredients in it later) until tender but not to soft (approx 10 mins stirring occasionally).
Heat 2 tbsp olive oil in large skillet, cook onions 5 mins or they begin to brown, then add leeks and salt, sauteed another 5 mins, then add mushrooms and cook another 5 mins. Remove from heat. Add ground pepper, half the parsley and half the dill. Mix with cooked cauliflower and allow everything to cool.
In a small bowl, combine reserved dill, parsley and ground almonds with 2 tbsp olive oil, set aside.
Grease casserole dish liberally with olive oil.
Mix eggs and matzo meal with cooled off vegetables, spoon into casserole and smooth the top. Spread the herb and nut mixture over the top.
Bake in oven for 40-50 mins until puffed and lightly browned.
Serves 8-12 people or 24 bariatric patients
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Also, not sure if it is still relevant, but at least informational, other stuff I have written
https://offthebroiler.wordpress.com/2008/11/13/jason-goes-to-puerto-rico-the-magic-word-is-mariscos/
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CNN Underscored on Sous Vide circulators and vacuum sealers
in Kitchen Consumer
Posted
We have the ANOVA, waiting on the Vesta and a few others so we have more than a handful of things to look at.