fooey
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Posts posted by fooey
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That reminds me of Jacques Pepin's response to Julia Childs' "You don't wash your chicken?":I can't think of any contamination that (1) will produce relevant amounts of toxin in that timeframe, or (2) will survive close contact with 180C oil.Pepin: "I figure it's going into a 400 F oven for an hour. If they can survive that, then I think they deserve to live!"
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It's the noise your microwave makes when it's finshed doing what you asked: hence the common Japanese verb ching-suru / ching shimasu.
Oh, so you mean use the microwave.
What's TF?
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Thanks, Peter. I bought it at Pike's Place Market in downtown Seattle. Here's some info. on the vendor program at the market.Fooey, that pepper mill is beautiful. Where did you get it and what's it made of?Pike Place Market's craftspeople continue the tradition of "Meet the Producer" by selling handmade works of art directly to the consumer. Every craftsperson at the Market makes their own products, whether it is a pair of earrings, colorful candles, a wool sweater or even a melodious ocarina.
I bought it from a craftsman named Brett Knutson in 2008, but there's not much online about him that I can find. There's this and:
Brett Knutson individually hand turns each of these peppermills. The natural maple burl wood has a dramatic swirling grain structure. The top of each mill shows off a hint of the outer section of the burl, creating a very dramatic and unique appearance. The mill uses an adjustable all-steel mechanism and can mill from coarse to fine. Smooth action and exceptional work.
The peppermill is carved blue birch wood.
Each mill is signed and numbered.
The price was $274 w/tax. A bit extravagant considering I'll never use $274 of pepper my whole life long, but I just had to have it.
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I have a whole shelf full of Pain Beaucaire, buttery sandwich loaves from a recipe I found in Bernard Clayton's "The Breads of France" (ISBN 978-1580083898).
They are so tasty. It's easy to grab one, defrost it, and make a sandwich with just about anything on hand.
I freeze slices of cake and quiche, otherwise I'd eat all of it and gain 50 lbs.
I also freeze soups (love soup!) and gumbo. It takes forever to make the stock, so I make sure not to let an ounce go to waste.
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I'm obsessed that the house will burn down and I'll have to replace everything.
I sometimes think the only reason I pay insurance is in case I lose all of my kitchen equipment.
It's taken years and thousands of dollars, and I just don't think I could go through a restocking if something catastrophic happened.
The house can go up in smoke, but my oh my, to have to replace the kitchen equipment would be a monumental task.
If I'm obsessed about one thing in particular, it's my hand-carved pepper mill.
I found it when wondering through Pike's Place Market in Seattle. It's irreplaceable and, though a show piece, I hide it from others.
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I guess it just annoys me. I go near apoplectic when I see those presliced apples and bagged salad, etc.
A friend often tweaks me re:bread, "Yes, yes, two or three days to make it, yes, yes, your own starters, yes, yes, we know you grow your own wheat and have a millstone, yes, yes, JUST GO TO THE STORE AND BUY IT ALREADY."
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Here's my recipe for green chile enchiladas, New Mexico style:New Mexico Stacked Green Chile Enchiladas
Thanks, Jaymes!
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Recipe! Recipe, please!I've just gotten a brand-new Le Creuset French oven, and I am dying to break it in with my mum's soy sauce braised pork hock with dried mustard greens. Never made it myself yet, but I can't wait to try my hand at this fatty, sticky, porky goodness!
I'll trade you three double chocolate clove molasses cookies.
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*fooey grabs Blether and shakes hard*Moist heat, convenience... sorry, it has to be zapped, or "ching-ed" as the Japanese say. Once to get it most of the way there with the auto 'reheat', a wait of several minutes to equalise, and a final blast to get it piping hot. Yes, the TF is the king of braise re-heating.Can you repeat that?
Not sure what you said exactly.
Ching?
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Can you get enough fat from making (one pot of) beef stock, say from that beautiful copper stock pot in your avatar? I guess it depends on what you use to make the stock. I use bones, bones, and more bones and seldom get more than a cup or so of beef fat from a 40 quart pot. Not enough...I get most of my rendered beef and chicken fat from making stock.What do you use the chicken fat for?
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If you are really lucky you can get the jelly underneath as well, a real treat. Try it on hot toast - pure heaven
I love that jelly. When I make beef roast, it congeals. I'll try it on toast!
Do you use beef fat for your chips, Lindsey, re: batter thread?
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Not sure I agree with removing the meat, although I can see it beneficial in some circumstances. As a value added proposition, I have doubts. Is much too much work, ja? The braise is the art of simple, should we complicate it as such?
Maybe if you do a "par-braise" and not complete the dish...
If you braise all the way through, the meat will be very tender, falling off the bone tender. Removing it could make presentation a real problem. Think osso bucco: I can barely remove and plate the braised shanks without the meat falling off the bone once, much less removing, replacing, reheating, etc.
I also don't agree with bringing to temp slowly, but I suppose there are applications there as well depending on what's being braised. I usually take it out of the fridge, maybe add small amount of water/stock, put it on the stove, turn the heat to med-high, cover it, and it's ready to serve in a few minutes.
Am I missing something re:slow? What's the point there?
[ummm, I just responded to a thread that's years old.
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I've heard it three time this week: beef fat for frying frites/chips/french fries, and nothing short of beef fat.
How do I get some? Go to the butcher and ask for beef fat and render it on the stove?
It's not like lard, which is still available in some areas, albeit not as much as it used to be.
I've always been partial to peanut oil, but I have to try beef fat.
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I want to stuff a gigantic pork roast with enough garlic, onion, and bell pepper to bring it back to life, braise it until it's falling apart, let it rest a day, and then serve it over rice with a side of smothered potatoes.
I also want the house to smell of caramelized sweet taters and yams, something I do fall and winter long.
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I found some of the Rum Aroma Paste here.
They have all sorts of other delicious pastes too, but they're not cheap.
Someone hide my wallet! Please! Quickly!
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Most:
1. Butterfat! Obsessed with great butter. If it's pale yellow, I don't want it.
2. Cured thingies, anything from capers to sardines to salumi.
3. Using authentic ingredients for ethnic cuisine, no shortcuts.
4. Bread, pastry. There's a huge chasm between what's great and what's awful.
Least:
1. Eggs, oddly enough. I use dozens a month, but I just can't seem to find that much difference in farm fresh vs. the others.
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Le Panier responded to my email. I didn't get the exact recipe, but looks like we were close. It is puff pastry after all.
Since it's not the exact recipe, I guess I can post the response:
Hello Michael,
Thanks for your enthusiasm! I can't share the exact recipe, but we're happy to share the highlights:
-Puff pastry (we make our own, but you can purchase it ready-made.)
-Almond cream (made of butter, sugar, almond meal, eggs, flour, vanilla, & rum aroma paste)
-Pears
-Chocolate pistole, semi-sweet 58% (the brand we use is Cacao Barry)
-Sliced almonds
C'est tout. (That's all!) I was asking our bakers, and they said the key to puff pastry (if you're going to make it yourself) is to be sure the temperatures of the dough and the butter are compatible. (So they blend well together.)
I hope that helps. Please let us know if you have more questions.
Merci bien,
Karin
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I just noticed that the The Webestaurant Store has a good price on the "home size" Waring Panini Perfetto Grille.
It usually runs for $450 retail plus shipping and tax.
Get 'em while they last!
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I think it's limestone water.
That's the stuff. I shall acquire some. Thanks!
Limestone Water (nahm bpoon daeng): A natural mineral water made with pink limestone is widely used in batters for fried foods and pastries as a key ingredient that promotes crispiness.
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Oh, these are just great ideas, Richard. Thank you!
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I tried some of Penzey's Cajun Style Seasoning today. I might have to add it to the list.
I moved from Louisiana years ago and this is the first time I smelled a spice mixture that really nails the traditional formula.
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In no particular order...
1. Star Anise
2. Cardamom
3. Oregano (Turkish and Mexican)
4. Cocoa
5. Bay Leaves (Turkish)
6. Saffron (Iranian, but Spanish works too)
7. Cinnamon (Indonesian cassia)
8. Szechuan Peppercorns
9. Hawaj
10. Sumac
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I was driving all over Denver today looking for Aleppo pepper. I finally find it at a retail Penzey's, but not before being bombarded from road signs for "Roasted Hatch Chili Peppers", $18.99/lb.
For that price, I figured, must be something special.
They smell fantastic, but...
What do I use them for? If they're as popular as they seem, surely they have some authentic use?
Help! Else, I make into salsa or bread.
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And Heston Blumenthal, Tom Aikins and plenty others will tell you that crispness and lightness are indeed helped by carbonation.
I've tried it and I just don't see a difference re:flat, not flat. It could because I'm introducing so many bubbles with the immersion blender (faux carbonation? faux decarbonation?
)I've heard that Thai chefs use some sort of powder (one waiter said lime (not the fruit, I assume) powder), but I can't find any reference to it in the books I have. Whatever they use, I want some, because it makes just a sublime crust.
Ooooh, vodka. There's an idea. It works marvelously when making flaky pastry...
Cookies to bake for a funeral?
in Pastry & Baking
Posted · Edited by fooey (log)
Blondies.
So delicious, so easy to make, and so familiar. Everyone loves them.
I use macadamia nuts instead of cashews.