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Lisa Shock

society donor
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About Lisa Shock

  • Birthday 03/04/1961

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    Phoenix, AZ

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  1. Saveur has an interesting interview with the person responsible for accurately recreating the food New York residents would have enjoyed in 1896 on a new show called 'The Alienist'. The show premieres in the US on Monday, January 22. I'll have my eyes peeled for wide-tined ice cream forks and bone dishes!
  2. Russet Potato Flavor

    I have gotten JGJ Russets on occasion, usually on some sort of Thanksgiving special price, they have always been very tasty. Noticeably so.
  3. I Bought a Tutove--Now What?

    I don't know anyone who has one. I haven't actually seen a pro use one. Like Kerry, most of us covet sheeters. Nowadays, they make small, foldaway, tabletop sheeters.... One random tip: the perfect tool for the initial shaping of the beurrage, use the inner bag from a box of cereal. They are clean, and super-tough. Just get one the correct size and then carefully cut one end off, and empty it. Put the butter in and start whacking it with a rolling pin.
  4. Fruit

    I think I may have seen the bananas at a local grocery store called Sprouts. I believe they might be 'burro bananas'. Apparently they are mostly grown in Mexico. I have no idea how or why they showed up in China.
  5. Japanese curry

    When I was in Japan, every curry place and every Indian, Sri Lankan, and Tibetan restaurant we visited had Japanese style, short grain rice. We asked one Sri Lankan restaurant owner why he didn't serve basmati or something and he told us that he had tried but the Japanese customers did not like it.
  6. One Click Butter Cutter

    Which size butter sticks does it hold? The comments/questions make this unclear as one comment states they wish amazon would carry the one for west-coast butter, but one review states that the compartment is too short.
  7. Countertop Rotisseries

    My parents got a Kenmore rotisserie/oven/griddle as a wedding gift and never used it. I took it to college with me and it was great. Huge, but great. The griddle on top could hold two modest sized pans and acted a stovetop in addition to being a flatop griddle. The rotating parts could be removed, and the unit could be used as a regular oven. While everyone else in my dorm was using those little immersion coils to heat up single cups of hot water for noodle cups and tea, I was making full meals for 6+ people. Of course, this was the 1970s and early 80s, and microwaves were expensive and toaster ovens not so common, I think.
  8. The Dish Towel

    I have one pair of linen towels for drying off the fine crystal. (no lint) But, I have about 20 decorative ones I rotate seasonally which do not get used -they are stored in a tub in the garage. I have a set of six that do the majority of the work. Plus, I started using a sani bucket and side towels to clean the kitchen a couple months ago. I have 30 side towels and actually purchased a plastic drawer to put on my counter near the sink, to store them. BTW, with your older, dirty looking towels, try soaking them in a mixture of powdered oxygenating cleaner and water for about 20 minutes. Also, do a spot test, but occasionally, CLR can be useful if water has a lot of minerals in it which have accumulated in the fabric. Attending then teaching culinary school means I have an advanced degree in doing laundry.
  9. Anything odd about these carb counts to you?

    Both of those would have more fat. IMO, it looks like a cheese-like food product. Some frozen desserts have a similar profile, but have more sweeteners.
  10. "You. Need. That. Suction."

    He's also not sanitizing the surface the debris was sitting on, so he's leaving a lot of bacteria behind. And, yeah, touching all those surfaces creeps me out.
  11. I have also seen them listed as a main ingredient in some amaretti cookies, and apparently cooking deactivates the cyanide. They are also a major ingredient in amaretto.
  12. I just can't cook __________!

    Personally, I don't like food processors for making pie crust. I know that it's a hassle, but, I prefer the old fashioned pastry cutter. (I like THIS one, it doesn't bend and is easier on my wrists.) It's important, IMO, to have the lumps of fat be about the size of fat peas or a tad larger. I find that the food processor can mix too quickly, and bring the fat/flour mixture to a consistency like sand really fast. If I owned a food processor, I'd freeze my butter and use the processor to grate it for me, then dump into a bowl and do a quick mix with the pastry cutter. There could be issues with your AP flour. In the Southern US, it's lower protein/gluten -more like cake flour. This isn't good for structure. Northerly/Western AP flour should be fine. I notice that your formula does not have an egg in it. I've been using an egg in mine for years. I also recall asking around at World Pastry Forum in 2006, and everyone I spoke to uses an egg. Serious Eats agrees, although they don't use weight-based measurements for their recipe. (arrg!) It's not common in home recipes, but very common in professional recipes. Aside from being an emulsifier, and helping with texture, I suspect that the protein in the egg helps prevent spread. You mix the egg with the water, I generally hold back a teaspoon of plain water just in case adjustments need to be made. Here's my formula, makes 2 9" crusts: 10oz AP or pastry flour 0.7 oz granulated sugar (tablespoon and a half) 0.1 oz salt (half teaspoon) 10 tablespoons cold butter (5 oz) 1 large egg 2 tablespoons water If the kitchen is hot, I measure out the dry ingredients into the bowl and put them in the freezer for about ten minutes along with the pastry cutter tool. If you wish to sub in some shortening or lard, remember that it's 100% fat while butter is 80% fat, 16% water, and 4% milk solids. Hope this helps!
  13. Savoury Mirror Glazing? Hard Glazing?

    You have to start by thinking about the composition of the glaze. Yes, sweet glazes can be crisp because sugar becomes crisp when cooked (so that the crystalline structure is disrupted) and all the moisture leaves. What sort of savory food do you wish to use, and does it have a crisp or hard phase? Traditional glazing for savory foods has been a gelatin with things like mayonnaise mixed in. These glazes, obviously won't be hard or crisp, but, they can be very flavorful. Bread and pastry crusts ( pâté en croute ), wrapping in meat like bacon, or rolling food in nuts or crumbs are all I can think of. (I have several professional books dedicated to garde manger.) There are other crisp/hard item one can surround food with, like edible starch papers, but I cannot think of one that has a flowing phase. Where did you see such glazes? Can you simply ask the chef for more info?
  14. I just can't cook __________!

    After you roll out the dough, chill it for about 15 minutes. This lets the gluten relax, so it isn't moving around during baking. Make sure that the dough isn't too moist. It should look really crumbly and not stick together until grabbed and compressed with your hands. (replacing 50% of the water with vodka helps, too) Use a wooden tart tamper to place the dough in the pie pan. Use a cold utensil to crimp, and chill for a few minutes after crimping. That all said, an incorrect ratio of fat to flour could be the culprit. Make sure to weigh everything carefully. If you're not weighing, this is one example of why you should. Hope this helps!
  15. Alexa's Your Daddy!

    "Just what do you think you're doing, Dave?"
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