Schielke
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Posts posted by Schielke
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I heard rumors of one up there a while back, but I think I also heard it shut down....I could be horribly wrong though.
Ben
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All we are missing is Dunkin Doughnuts. I think I had one way back in the day when I visited NY as a kid. Ill have to find some more eventually.
Ben
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ahr, thanks for the great summary!
I was curious about one thing you listed that you grate with your microplane...butter. How well does it grate and what do you use grated butter for?
Thanks!
Ben
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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
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Yeah, I saw fresh whole wasabi root at Uwajimaya here in Seattle. It was 69 bucks a pound....
Ben
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Nightscotsman, I think that I read about that being bellevue. But I would love it to be kirkland!
Ben
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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
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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
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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
Thanks for your time! I will mix myself something nice tonight in honor of this Q & A!
Ben
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If you dont mind my asking, what is the general price range for an omakase lunch at Matsuhisa? It sounded wonderful.
Ben
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Steve Klc mentioned that Disney had a great serious food program. I was curious to hear which places at disney are worth the trip. What are everybody elses thoughts or experiences?
Ben
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Lucky!
I still have to get my sorry a** up there.
Ben
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FG, What is the latest status of your coffee project? Have you continued to roast? I really enjoyed reading those.
Ben
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I think one of the most intimidating things for me was that I just dont have the vocabulary for it. I am slowly learning what is what, but in most discussions I have to end up looking up words and such.
Ben
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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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Mmmmmm Uncooked pork.
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Chef Eric,
When preparing fish, how do you decide how rare (or raw) the dish should be? In what applications is a rarer preperation better than a more thoroughly cooked one?
Thank you for your time,
Ben Schielke
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Yeah, you bastard!!!!! Quit making me feel bad for not eating there!
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Yeah, maybe with more space and meat he can be open on the weekend so I can have some.
Ben
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I have always wondered this too! Good question.
ben
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Yeah, I remember reading about this place in either Seattle magazine or the paper. It sounded like fun...if only I could get katie to eat an oyster.
Ben
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tighe- while mouthfeel has a major factor (and a dramatic one) when sampling vodka, I do believe that they do have a taste quality to them. Perhaps this is that of the alcohol, but it is still a taste nonetheless. I believe that the play between the taste and the mouthfeel make a great vodka.
Jason- Ultimat vodka I believe is a blend of differently sourced vodka (potato, wheat, etc...) that results in a unique albeit expensive product. Also, I believe that Hangar One Vodka is made from grape seeds.
Ben
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Yeah, there seems to be a problem with vodka as being described as having no taste. This is simply not true and is evident to anybody that has ever tasted vodka. Try this experiment... Take a drink of a fairly good vodka (say Stoli for example) then take a drink of Monarch Vodka. After the convulsions and horrible facial expressions have subsided, pour monarch down the drain.
Granted, some "luxury" vodkas are mostly hyped up, but vodka does have a flavor and mouthfeel. Try Tanquery vodka for a price/performance leader. Ultimat Vodka was very interesting, it had a lighter mouthfeel than many vodkas and it tasted "clear".
Ben
Specialty Foods
in Pacific Northwest & Alaska: Cooking & Baking
Posted
Thanks for the awesome tip! I work in Mukilteo and will have to check that place out!
Ben