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Schielke

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Posts posted by Schielke

  1. Last night I made some butternut squash ravioli and used wonton skins for the wrappers. I have heard that this usually results in an acceptable product. My result seemed fairly weak though. When I poured out the cooked raviolis to drain, they all stuck together and some split open quite easily.

    Did I cook them too long? Does anybody have any experience with these?

    Thanks,

    Ben

  2. Are there any updates in the MICRI world? Has anybody on the board cooked with it? I believe there was a reference to it in the Heston Blumenthal QA.

    Ben

  3. has anyone here actually done an experiment that is at least *slightly* scientific?  such as, cooking 2 birds, bought from the same place, under the same conditions, one right after the other, in the same oven, equal amounts of basting, same aromatics, one brined and one not, and compared them side-by-side?  (col apparently has done this with chicken parts to some extent).

    i'm betting the number of people who can answer "yes" is way off from the number of people who opine that "brining really does make a difference."

    personally, i'll be brining for the first time this year.  and i'm under no allusion that i'll be able to confidently say that the result will be markedly better than any other year.  that said, i'm thinking that brining can't hurt.

    No experiment needs to be done, it really is obvious when you taste it. Like night and day.

    Ben

  4. I'm assuming that Jamie Oliver's recipe is a joke, but mine isn't :wacko:

    Once you've had that European style hot chocolate, your life can never be the same.

    Yeah, that was a joke. I couldnt believe it passed as a recipe.

    Thanks for the actual recipe though!

    Good lord.

    Ben

  5. I recently had a great cup (more like a bowl) of european hot chocolate at Le Pichet here in Seattle. It was thick, rich, and intensely chocolate flavored. The waitress said it consisted of cocoa powder, cream and sugar.

    Does anybody have a specific repice that they know turns out a product like this? It was so thick it coated the spoon we had to eat it. Mmmmmmmmmm.

    As a side note I was searching the net for recipies and found this awesome recipe from Jamie Oliver!!!! He is so creative!

    This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. I've even made pukka ovaltine like this!

    This takes around 3 or 4 minutes to make.

    1 pint milk

    2 tablespoons the best hot chocolate powder

    A handful of marshmallows

    Wow! is that all I need to make hot chocolate!!!! awesome!

    Ben

  6. Finally!

    Katie and I went last night with great success. It was our first time there (not technically since I went for a drink one time) and we had a great time. We spoke with a nice lady about going to cooking classes at Le Gourmand.

    We started off with a bowl of Onion Soup, which was very nice, but not amazing. We had a nice white wine that I currently forget the name of. It had a nice acidity and flavors of pears and apples. It went quite well with our roast chicken.

    We kept eating bread that was magically refilled quite often while we waited for the chicken. The chicken was roasted and prepared with apples and a cider reduction sauce. It was beautiful. The meat was very flavorful and succulent. The skin was nicely seasoned and crispy. I would have wished that the frites were a little thicker though, they were merely a distraction.

    After our lovely experience with the chicken we decided to have Chocolat au chocolat or european style hot chocolate to finish us off. It was just an over the top cup of incredibly rich chocolate with a huge dalop of whipped cream on the side so you could control how much you get with each bite. The chocolate was so thick it was like eating a chocolate soup. I would love to hear if anybody has a recipe for it.

    I know I will be going back...go Le Pichet.

    Ben

  7. We get lamb/beef gyros up here in Seattle, I am not sure if that is what makes a doner kebab unique. I think the main differences are the bread (pide bread and not pita) and the sauce is not quite tzatziki, but more garlic directed.

    Ben

  8. Black Label is pretty awful.  I remember a beer back in college called Red White and Blue, that was even worse. 

    I also remember Narraganset, but never drank it. 

    Another one from college was called Little Kings--it came in these little green bottles that cost something like 50 cents a piece.  That was in North Carolina, anyone remember those?

    It isnt so bad if you pronounce it like Black La' Bel

    Ben

  9. So, how much does this soup cost? Is it pretty outrageous since the seinfeld thing or has it always been pricey?

    What could this guy do to make such (supposedly) good soup? Does anybody here claim to make better soup? You gotta post your recipe if so.

    Ben

  10. Thai Tom is always great, except for the bastardly side of some of the workers.

    Tai-ger Room further south on the Ave is not as good as Thai Tom, but it is close. They have a bigger and nicer dining room, but I have also had problems with their bastardly nature too.

    Royal Palm on Roosevelt and 65th is pretty nice too, they have really good appetizers. It is more upscale of a place, but still very tasty.

    Also I have had good expereinces at Chantanee in Bellevue, good Panang Curry.

    There is another place in Bellevue on Main (within walking distance of Chantanee) in a two or three shop strip mall that we called Purple Thai because that was the color of the sign. They were pretty tasty too.

    Ben

  11. I enjoy hot krispy kremes, but they are nothing to go nuts over.  You will have to report how the japanese launch goes, how much are the doughnuts?

    It seems to be in the talking stages currently, they are in ties with McDonald's? It seems it is McDonald's that is bringing them here.

    The only Donut shops we really have are Mister Donuts (is this American?)

    The prices range from 90 to 140 yen per donut ($.75 to $1.20) and the stores seems quite popular. However the one nearest me has just closed with a KFC being put in its place.

    The most recent American import, Starbucks, has taken over this country and they are now on every corner.

    I have not heard anything about McDonalds being a partner with Krispy Kreme. Krispy Kreme is a public company here in the states as far as I know.

    I have not seen a Mr. Donut before, but that is just in Seattle.

    And being from Seattle, I deeply apologize for the actions of Starbucks. No good Seattlite drinks it.

    Ben

  12. The krispy kreme callendar was a joke, it depicted people who might have had too many krispy kreme doughnuts in skimpy clothing.

    I enjoy hot krispy kremes, but they are nothing to go nuts over. You will have to report how the japanese launch goes, how much are the doughnuts?

    Ben

  13. You could have one pizza stone or other kind of clay item on the high oven shelf and your pizza stone on a lower shelf. You would have to let your oven go full blast for a while to heat it sufficiently.

    It would be interesting to see how hot that got. You could get one of those surface temp guns to check it out. those things rule, I hear thomas keller loves his. You just point it at something, pull the trigger and it tells you the surface temp.

    Ben

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