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RonC

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Posts posted by RonC

    Nut-Crusted Fish question

    in Cooking

    Posted

    We occasionally like nut-crusted fish, but invariably if I follow recipe instructions, the crust becomes burned. With chichen, we've found that just doing it a minute on each side in the skillet and then putting it in the over at 375 for, say, 10 minutes worked great. I guess I could do that with the fish too. Comments? How do you prevent burning the nuts?

    For what it's worth, I tend to use my ol' cash iron skillet and heat it to medium high.

    Thanks much!

    Sidecar Ron

    Shelf Life of Nutmeg and Peppercorns

    in Kitchen Consumer

    Posted

    Yes, essentially all our spices are kept in clear glass bottles in a cabinet that is not above a heat source.

    Eat well,

    Sidecar Ron

    If you keep your spices in clear containers on the kitchen counter, probably 2 years would be the limit even for whole spices.

    For spices that you normally don't use more of an ounce per year, but want to have on hand, why not keep them whole brown glass or tin, in a cool, dark pantry? I think you'll find well-stored 3 year old whole nutmeg preferable to year-old ground nutmeg that has been exposed to heat and light.

    Mole (brown sauce) Recipes

    in Mexico: Cooking & Baking

    Posted

    I know - I know - most just buy it in bottles --- but I wanted to make my own. I recently tried Florence Tyler's recipe and, although even my local Mexican market didn't have the called-for Anaheim and Chipotle dried chlies and I had to use what they had, it turned out pretty tasty. BUT, I think I can do better! Anyone want to share their favorite?

    Many thanks,

    Sidecar Ron

    Shelf Life of Nutmeg and Peppercorns

    in Kitchen Consumer

    Posted

    Thanks much! Guess we'll keep using our 3-year old nutmet 'till it's used up or we can't taste it any more and (since we use a goodly (or is that "godly") amount of pepper) I'll probably get a pound rather than just 8 oz.

    Eat well

    Sidecar Ron (an "eating member" of what he affectionately calls the "French Chef Motorcycle Gang" - Pierre, Jean, Patrick, Marcel, etc.)

    Yama Coffee Filters

    in Coffee & Tea

    Posted

    We truly like are little Yama vacuum pot and now that they (and the larger version) are being imported again, we look forward to many more years of well brewed Intelligentsia coffees -- BUT -- for some reason, we're getting much less life out of our filters than used to be true. The last one was only in two weeks before we saw a severe slowdown in returning to the pot. With a fresh filter, this takes only about 2 minutes, but that last filter was running 6-7 min. Anyone else experiencing this? Any ideas about what's going on?

    We're hooked on Intelligentsia coffees, but frequently try new offerings as they become available.

    Thanks,

    Sidecar Ron

    7-Grain Bread

    in Pastry & Baking

    Posted

    Great looking bread/ I'm gonna try it and will let you know how it turns out --- but you've set the standard pretty high!

    Sidecar Ron

    Hey Ron,

    Not sure if you're still following this thread, but I adapted my multi-grain loaf over to the no-knead process, and reduced the recipe.  Made it today, and it turned out rather well....

    <br><center><img src="http://www.recipesonrails.com/recipes/photo/507.png?1151883655"></center><br>

    I made rolls tonight, about 5 oz. each.  You can check out the recipe, and step by step pictures by clicking HERE.

    <br>

    Let me know what you think if you try it out.

    7-Grain Bread

    in Pastry & Baking

    Posted

    The VERY BEST recipe I know of is from Cooks Illustrated. It is their Multi-grain Bread that came out a few issues ago. They use seven-grain hot cereal (Like Bobs Red Mill), Graham flour, sunflower seeds.

    It is fantastic. It is light and delicious. (Yes, a light multigrain bread recipe.) There is a really long thread on CIs forum discussing this recipe.

    Thanks Becca. I'll check this out too. We save all our back issues of CI.

    Sidecar Ron

    7-Grain Bread

    in Pastry & Baking

    Posted · Edited by RonC (log)

    <center>

    <img src="http://www.recipesonrails.com/recipes/photo/76.png">

    </center><br><br>

    Our family absolutely loves this bread.  It's a big recipe, and I use my own shorthand in the instructions, so feel free to pm me if you have any questions....

    You can find the recipe <a href="http://www.recipesonrails.com/recipes/show/76">here</a>

    Great looking bread! I'm going to try it. Where can I find the biga recipe? Also, I'd probably try using some whole wheat flour. Have you tried that?

    Thanks much!

    Sidecar Ron

    7-Grain Bread

    in Pastry & Baking

    Posted

    While you guys are at it, I'd love to get hold of a tried & true recipe for a really dense, heavy, dark multigrain bread (not plain pumpernickel) baked in a bread machine. We have a new bread machine and my husband can't find the recipe he used to bake dark bread in our old one.

    Suzy, when I did a google search for seven-grain bread, I recall seeing at least a couple of bread machine recipes. I didn't get them because I don't use a machine. Let me know if you're unable to find them.

    Sidecar Ron

    7-Grain Bread

    in Pastry & Baking

    Posted

    Suppose I could adapt one of my own recipes, but, hey, I'd love to see your successful ones for 7-grain bread. Hate to be picky, but I don't use a bread machine so those aren't needed.

    Thanks much!

    Sidecar Ron

    What Would You Do?

    in Pastry & Baking

    Posted

    definitely got me thinking...i don't think thomas keller rides...hmmmmm

    i think eventually, you're going to have to clue me in!

    a

    He's retired, so maybe you're too young. Hmmmm hint - J.B.

    Sidecar Ron

    You name dropper you.

    But wow how totally cool is tha-at??!! :laugh:

    I feel totally blessed when someone bakes for me.

    Umm, didja hypothetically do it???

    Hypothetically, of course.

    What Would You Do?

    in Pastry & Baking

    Posted

    RonC,

    are you located in nyc?  i know a group of chefs who ride (not personally, just from hearing about it).  it's funny 'cause i was cooking in nyc for a while and i probably ride a bigger bike than most of the young guys...and i'm a girl!

    i hope you have a great breakfast.  don't be intimidated, bring your gift, it will be appreciated...and ride safely!

    Hey, girls who cook and ride big bikes is a great combination! :wink: Nope, not in NYC nor is the restaurant that Beard labeled as "the best French restaurant in the country" -- got ya thinkin'?

    Sidecar Ron

    What Would You Do?

    in Pastry & Baking

    Posted · Edited by RonC (log)

    Thanks all for your comments to my "hypothetical" issue. Should I ever be in that situation, I know what I'll do. :wink:

    Sidecar Ron

    BTW -- He was once thought to have the best French restaurant in the US. :rolleyes:

    What Would You Do?

    in Pastry & Baking

    Posted

    Suppose (hypothetically, of course) that you were invited along with a few others to breakfast at a world-renownded French chef's home. You've known him for -- oh, let's say a year (hypothetically, of course) and share a common activity (let's say it's motorcycle riding). And let's say that you bake a decent loaf of bread (hypothetically, of course) -- I mean not the greatest sinced slided bread, of course :wink: -- but it's pretty good.

    Do you take a couple of loafs with you? (hypothetically, of course)

    Sidecar Ron

    Dutch Oven vs Tagine

    in Cooking

    Posted

    Hmm.  I'm having a lot of fun comparing my Le Creuset French oven (not Dutch, of course, because it's LC and oval, but that's just nitpicking  :wink: ) and my Moroccan tagine and various Egyptian clay pots that I've acquired.  I think the clay coddles the food somehow and gives the dish a special flavor.  It certainly helps the meat become tender.  I'm not sure I can categorically state that the meat becomes *more* tender with the clay, but I'm also not ready to say it doesn't.  I have some experiments in mind.  Right now I'm messing with various clay cures and getting ready to post about that.

    The one thing I am prepared to take a stand on is that you need a pot that's slow to react to heat changes to get the best in your slow cookery.  Heavy cast iron, good.  Clay, good.  I seem to recall being pleasantly surprised at what my Corning Ware did last year, but I haven't repeated the experiment.  My beautiful shiny All-Clad braiser, well, it looks good hanging on my wall.  If your dutch oven is heavy and retains heat well I think you're most of the way there. 

    Tell you what: I'd be delighted to do a side-by-side comparison, if I can, of some braised dish you especially like, and report back on the results.  There are probably some other folks who'd be pleased to join in, some with more experience than I at this sort of thing.  Maybe we can get a cook-off going.  Got any requests?

    Gotta admit, our "Dutch" oven is one of those "ol fashioned" Lodge ones ----- but I love it!!!!

    I'll be interested in your findings.

    Sidecar Ron

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