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purplechick

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  1. Sorry, I should have been more clear. MaxH wrote above: That's what I was referring to.
  2. Well done. It's not the Internet that is the problem, it's how we use it. You used Google Books to find information in a book, the same way that anyone could look up the Pope quote in Barlett's online. Good research skills are what is needed, whether you use them in a library or online.
  3. I would like to contribute "punnet," which is the basket-like container you buy berries in. I think it's a British term, I learned it from my Aussie husband. Interestingly, he also uses it for half-gallon containers (or whatever the metric size would be, 2000 ml?) of ice cream.
  4. purplechick

    Duck hearts

    You could make pâté. I recently came into some pork liver and hearts so I made the Grosse Cochonaille in Madeleine Kamman's When French Women Cook. It turned out really well. One tip: be sure to freeze your meat grinder for an hour before using and catch the ground meat in a bowl that is nested in another bowl full of ice. Keep every thing as cold as possible so the fat doesn't separate out. I would guess that there are appropriate ducky pâté recipes in Ruhlman's Charcuterie as well.
  5. I live in a small NYC apartment with a small sink. So I rinse mine off in the bathtub, shake off as much water as possible and hang it over the shower rod to dry. I store it rolled around my rolling pin and it hasn't seemed to cause any problems.
  6. No. I agree completely. I find his restaurant reviews overwrought. Interestingly, I quite enjoy his other food writing. For example, this piece on the "Chinese Box" and this one on bar food. They seem a lot more balanced and they make me hungry which is always a good sign in food writing. I think maybe he is just trying too hard in his first couple of official restaurant reviews. Here's hoping he calms down a bit and gets back to his old style.
  7. I completely agree about The Cook's Companion, my husband is Australian and my Mother-in-law gave it to us for Christmas one year. The fact that it's arranged by ingredient makes it lots of fun to just leaf through for ideas. I've also enjoyed some of the Marie Claire cookbooks. Here's a link with some of the Marie Clare ones listed.
  8. Does anyone know a store that carries Harsch Fermentation Crocks in NYC? I've asked at Brooklyn Kitchen and they don't have them. I can order one online, but they are heavy and the shipping is a bit pricey. Here's an example if you don't know what they are. Thanks!
  9. Ah great, thanks! I love going there anyway. Saxleby Cheese, yum!
  10. I would like to buy some mature coconuts (with the hairy brown shells, not the young ones you see in Whole Foods). Does anyone have a suggestion as to where I might find them? I live in Brooklyn, so I'm guessing that a West Indian neighborhood like Flatbush might be a good place to look. If anyone has a specific store they can recommend that would be great. Thanks!
  11. I've looked through the various threads here on the best places to buy fish and I haven't seen any recommendations in Brooklyn. I've been very happy with the fish I've bought from the Blue Moon folks at the Grand Army Plaza green market but sometimes I don't want to have to wait until Saturday. Any thoughts? Thanks!
  12. The bouillabaisse at Le Bernardin. Ah, saffron, and perfect fish. Since some folks are listing others: The braised pork belly at Gramercy Tavern (I think Colicchio was still chef). I know it's kind of cliche now but at the time it was quite revelatory. Also at Gramercy Tavern: a fresh English pea soup type-thing that was amazing!
  13. I love the quiet bubbling of a rich sauce.
  14. Thanks Boris! Is this the right address for Schnattl? Lange Gasse 40
  15. Heh! The two places I remember most from our trip to Montreal a couple of years ago are Au Pied de Cochon and Kouign Aman. Just remember, the weather is very cold there this time of year so you'll need more calories Edited for typos.
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