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Schielke

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Posts posted by Schielke

  1. Most likely the entire west coast is doughbut/donut wasteland (and getting worse as Krispy Kreme raises it's poofy, too-sweet head), but that place in the market that makes those mini-donuts with that antique machine is still pretty cool.

    Jim

    I totally agree, I love the deluxe ones with the chocolate and sprinkles....mmmm tiny doughnuts.

    Ben

  2. For an out of the way surprise, try Olives Gourmet Foods in Edmonds (just North of Seattle)  They have a fantastic olive bar, over 50 cheeses from around the world and spices, oils, vinegars and more that I have a hard time finding anywhere else.  Now I do not have to drive 20 minutes to find some good food.

    Thanks for the awesome tip! I work in Mukilteo and will have to check that place out!

    Ben

  3. This reminds me of a new "bakery" in the U-dist that opened up about a year ago near my old place over there. I walked in thinking it was some cool little bakery, but guess what? Wheatless, Eggless, Milkless, Sugarless stuff everywhere! Mmmmmm sprouted algae cake! I guess there is a market for this "food" though.

    Ben

  4. To me, the idea of searing first, then cooking slow, is counter-intuitive when it comes to large items to be cooked with dry heat. There's also this notion I have that the bigger the hunk of meat, the less risky any cooking method is, and the less difference any particular technique will have. In the end, the heat and muscle work it out on their own. If you were to sear a big roast, then stick it in an oven for 3-1/2 hours, what would you expect to have happened to the effects of searing? Would it not have gotten brown and crusted on the outside anyway? Do you really think you would be limiting juice loss in any significant way? This doesn't even consider what an awkward proposition searing a four-rib roast would be. For a big, rounded hunk of meat, searing, a technique that requires mostly flat sides to work, seems much less controllable than an oven at 550.

    The ideal roast has no well-done parts--it's a brown crust surrounding evenly rare or medium rare meat, with no surrounding gray strata. Brown. Pink. That's all. I think what Brown addresses (though if he said it explicitly I missed it) is that by slow-roasting first, you coax soluble proteins and sugars to the surface in the process. Then you blast it with heat to brown the proteins quickly, and you're done. If you go high-heat to start, it takes much longer to brown, and the roast gets overcooked near the surface much more easily--fewer protein chains and sugars means longer browning time, plus you get carryover from searing or a high-temp oven. Not to mention that you'll render away part of the fat, which I think serves a protective function.

    All of the above is theory on my part. When I was in the resturant biz, we just stuck 'em in the oven after an oil/salt/pepper massage, roasted at 275 or 300? (can't remember exactly, but it was on the low side), and they came out beautifully every time--crusty exterior, med-rare to rare centers, and chewy, beefy-tasting end cuts. Of course, they had been aged 120 days!

    The problem is that I don't have the budget to do a comparison. Unless, that is, I can convince my dining companions that we should have it both for Christmas and New Year's...

    Yes, AB covers this in the show. He suggests starting with a room temp roast seasoned with Salt, Pepper, and Oil (stating the salt will help draw out the protiens that will brown); Cook it in a 200 deg oven until the internal temp is 118 deg (to allow for carryover); Rest while you heat the oven to 500 deg; Blast it for 15 min to brown.

    Done.

    Go AB

  5. also, i'm interested in smoking a piece of salmon. i want the smokey flavor on the outside, but i don't want it to "cook" at all.  i want the raw texture.  any advice on how long, etc??

    Cold smoke that puppy! basically it involves a seperate "chamber" for the smoke to lose its heat before it reaches the object to be smoked.

    Ben

  6. If you were suddenly bestowed the power to be God of Cocktails, what cocktail would you instantly popularize with the masses? In other words, is there a cocktail recipe that you absoloutely adore that you never see ordered in bars and wish was. I hope that was clear :biggrin:

    Thanks for your time! I will mix myself something nice tonight in honor of this Q & A!

    Ben

  7. Excelent Question, I hope others chime in.

    I never was exposed to it as a child and had no experience with it. I did not know what to expect. Once I did try it, I was rewarded with amazing flavors and textures. I think many people are affraid of intense flavors or non-western flavors even if they are delicious.

    Ben

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