Jump to content

rickster

participating member
  • Posts

    769
  • Joined

  • Last visited

Everything posted by rickster

  1. Years after my post in this thread, I can admit that I discovered nuts.com as well and can wholeheartedly recommend them. I also like a company called Superior Nuts based in Cambridge, MA. They have a narrower range of products, more focused on just nuts than nuts.com, but can be a bit cheaper on certain items. I buy a lot of pignolis around the holidays and Superior has had better prices.
  2. I am pretty much a complete amateur, but I have used a Peter Grewling recipe for torrone from his Chocolates and Confections book for years and never had a problem. Does not have any special stabilizers. Regarding moisture, I'd note it requires use of a propane torch or painters heat gun while whipping the nougat to help drive off moisture.
  3. FYI, I clearly remember seeing the sponge base and glaze sold in stores in the Northeastern US in the early 70's. My recollection is that it was imported, maybe an Oetker product
  4. This may be a stupid question, but does cooking with coal impart a flavor to the pizza, as one might find with a wood fired oven? If so, isn't the discussion of temps, flour, hydration, etc. a bit moot if the goal is to reproduce a New Haven style pizza at home?
  5. Droste is still pretty widely available where I live and still a good option. I've also used Scharffenberger and Valrhona, although I had to mail order the Valrhona. Some place like Sur La Table or WIlliams Sonoma might carry it.
  6. I'm sorry, but the mustache/cap dude actually said, in re: sourdough that the starter is made with yeast. Wrong, zippy. I didn't hear the reference in the program, but isn't this a question of definition? Certainly sourdough starter begins with yeast - naturally occurring yeast. But yeah, if he meant SAF instant yeast, he was wrong. My guess is that the quantity of dough they needed to make exceeded the capacity of a Kitchenaid - or would break it.
  7. I've made the pizza dough recipe out of this cookbook several times. I find it almost impossibly soupy, more like a cake batter and have though there was something wrong with the hydration. However, once I add more flour, it turns out very good.
  8. so where then would they find the chefs to fill up the rest of the pool? Or would they cut the season short? This is TV, and things are somewhat structured in advance. I'm sure each of the judges was given a narrow minimum and maximum number of chefs they could pass.
  9. 30 seconds of googling came up with a couple of kitchen supply stores in Madison, including a WIlliams Sonoma. Seems pretty easy to call one of them up.
  10. Weirdly, my local Chicago PBS station is burning off the first four episodes in the middle of the night Friday. Bit of a problem for non DVR owners.
  11. Not in the Midwest. Spring warmth followed by a hard frost after fruit trees bloomed killed virtually all the sour cherry and peach crop and supposedly damaged the apple crop as well. Decent berry crops, but a very short season due to the heat and drought.
  12. Exactly, Diet Coke out of a fountain has never been the same as the bottle/can. I thought the reason for the use of saccharin was for cost, not shelf life.The point being that fountains are usually exclusive to one manufacturer, so the consumer has no alternative for diet. I thought fountain syrups would turn over much more quickly than bottles or cans, too It's not just the sweetener difference between Diet Coke and Zero. There's a purposely different flavor profile to appeal to a different consumer. I think Diet Coke might have even switched to an ace-k and aspartame blend, but am not 100% sure.
  13. I had read that some rice flour was critical to getting the right texture in the loaf/crust.
  14. I don't know, I think that looks pretty close to perfect. In fact the holes could be a bit bigger.
  15. Interesting. My parents had a serious house fire 25 years ago and my mother is still using a lot of the kitchen utensils and pots we salvaged. No one gave us any instruction to dump them.
  16. I've made the Pierre Herme inverted puff pastry recipe that is in his books with Dorie Greenspan, although not for a couple of years. My recollection is that it produces a very crisp fragile pastry. It does not make a mess with pooling melted butter, etc. Remember, ultimately, there is only a very thin layer of butter on the outside. The other point, which may not be clear from the recipe and may contribute to the difference between inverted and regular puff pastry, is that it takes a considerable amount of bench flour for the rolling to work and the butter not to stick to the counter. This flour is getting incorporated into the butter layer in a way that does not occur with traditional puff pastry. Perhaps this makes a difference in texture.
  17. rickster

    Coffee Cake

    Seems to me there are two main types of coffee cake: The high "cakey" type made with baking powder and additions like streusel topping, nuts, cinnamon, furit The Scandinavian style which is more akin to a danish pastry type and is much flatter.
  18. There was an odd sequence in the prep in the middle of the episode where Lindsey was shown packing up chicken stock and discussing how difficult it was to make in a short period of time. The subtitles said chicken stock as well. But chicken stock would seem to play no role in her seafood dish, so it left me scratching my head and wondering if they edited in something from a different episode by mistake.
  19. Not sure how you would get a significant number of leaves off the sprouts to layer in the pan to begin with. Not the answer you're looking for, but you could halve or quarter the sprouts to expose more of the surface of the sprouts to the roasting.
  20. I'm surprised: aren't there all sorts of restrictions on the import of uncured/slightly cured meats in the US? I could swear that once it was difficult to get many of them. I think there's quite a bit of domestic US pancetta. It's not necessarily imported.
  21. I own this and like it a lot. I'd consider it an "entry level" sort of book, though and not really comprehensive as it's not that long and covers a number of types of desserts (tortes, strudels, tarts, cookies, puddings, etc.). Pretty sure, but not certain, that it does not have weight measures, if that is important. Depends on what the OP is looking for.
  22. I flipped very quickly through the new edition in a bookstore this weekend. While the original is not top of mind for me anymore, this seemed more like a reissue with a significant facelift rather than a revision to the material. Much nicer layout, paper, photos, etc. but I didn't see much new in the couple of sections I was familiar with. I don't know whether the recipes themselves have been tweaked.
  23. rickster

    Biscotti

    Are you using recipes with butter in them? That makes them more tender and more crumbly and are not intended to be extra dry. You might want to look for more traditional ones with eggs only, although those recipes are usually more limited in flavors.
  24. I agree, it could be interesting and very tender. It also occurred to me that Matthew's definition might have been the result of some weird editing. He made a speculoos liquid sable, which still doesn't necessarily involve toasting the flour alone, but if he said 'I combine until crumbly then roast the flour, sugar, butter, egg yolk, and spices until browned then process in the robot coupe with a little oil until liquid' it could have been shortened in the TV making process. They didn't show him explaining the liquid sable part, just the speculoos part. So...I'm still going with 98% chance of BS on all of these. I was hoping others would have some more examples, but maybe I'm the only one uptight enough to worry about theses things! When I saw that episode, I assumed he was filling the chocolates with speculoos spread but I don't know where the roasted flour idea came from Speculoos Spread
×
×
  • Create New...