Dave Weinstein
-
Posts
230 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Dave Weinstein
-
-
-
Thanks Dave. I got the impression from all the info I've read that the 24 hour room service was kind of a limited menu, but based on your suggestion, I'll certainly give it a shot.
At least on Holland-America, you can order from the dinner menu during dinner.
In fact, if you want, and you have the second seating, you can order the lobster during the first seating, then change into formal clothes and join your tablemates for something less messy during the second seating.
--Dave
-
I'm a big fan (in terms of bang for buck) of whatever it is they are calling the high end Weber charcoal these days.
A Weber kettle, with a cart, and (here is the nice part) propane assist for igniting the charcoal.
And, as always, use hardwood charcoal. Briquets are evil.
--Dave
-
Depending on your mood and needs:
Jasper's BBQ: BBQ (what a surprise)
P&G Speakeasy Cafe: Desserts, soups, quiches, plus Saturday night full dinner specials. If you like Irish or Scottish music, come out on a Tuesday night...
Zanzias (sp?): New restaurant, with a Mediterannean menu, but all I've had was the Falafel (which was quite nice)
There will be a new restaurant opening up where Gardens & Sunspaces is, focusing (as I understand it) on a Northwest/Organic theme.
--Dave
-
Hey Dave, I note you are from Duvall. I often like to ride my road bike in the Duvall-Carnation area. Are there any good places to eat in Duvall? I have already done the medieval thing at Camlann.
Are you looking for something to eat while in the area, or destination food?
--Dave
-
We'd also prefer not to take clothes for the 'formal night' and I was wondering if anyone has given their waiter a little extra to get the lobster in-room that only seems to be served on the formal nights.
Just call room service and order. In fact, order as many orders of it as you want.
They'll deliver.
--Dave
-
Dave, your post reminded me of something I've figured out but haven't yet shared about the appropriate amount of cure. My first batch I put waaaaaaaay too much cure on the bacon, and it produced an unpalatable saltiness. I've realized that a good guide is to think that I'm dredging the belly; I don't want cure caked onto the belly in any spots, but I want it coated thoroughly with the cure. If that makes sense.
I'm working with smaller pieces (because I can get them easily at the local market, and that means I can experiment more) and using vacuum sealed bags for the curing, so I'm sprinkling rather than dredging. I just used a slightly larger piece (by about 1/3 lb) than I had been, and over-compensated.
--Dave
-
The Chai spiced bacon was a mixed success. The flavorings worked well, but there was a bit too much cure and the result was overly salty (requiring a blanch before using).
I'll do another test batch before posting the recipe.
--Dave
-
Nana Carmella's in Monroe is terrific. I haven't been in a few months but it is one of my favorites in all of the Seattle area. The chef owner is from Staten Island so this is Italian with a New York edge.
This is my favorite restaurant on the East side. Make reservations for the Chef's Table, and expect to take home a lot of leftovers. The food is superb, and the the portions are heroic...
--Dave
-
That chai-spice bacon sounds really cool to me, Dave W. How did it turn out?
It's on day 2 of curing, so I won't know until next week.
Tonight I need to freeze some of this weeks batch (the herb and truffle bacons), or they will go away too quickly...
--Dave
-
Dave, those bacons sound really great. How did that truffled bacon taste? I may have to give that one a shot.
The truffled bacon was really nice around the edges, but not so pronounced inside. Next time I do it, it will be with another very small piece of bacon, and I'll cut it into smaller blocks (and score it down the center).
--Dave
-
I still haven't worked up the nerve/time to work on sausages yet, but I've had great luck with batches of bacon.
This week I did a small truffled bacon (about 1lb of pork belly, and I included 1 TBS of white truffle oil in the cure), and a larger (around 1.75lb) herbed bacon (using fresh rosemary, oregano, and thyme from the gardon, and basil and garlic from a nearby farm).
Currently curing, a chai bacon (brown sugar, lapsang souchong tea, green cardamom, black pepper, allspice, and cloves).
--Dave
-
Pictures to follow later...
Sichuan Bacon
1.25-1.75lbs Pork Belly
1.5 TBS Basic Cure
1 TBS Sichuan Peppercorns
1 TBS Lapsang Souchong Tea
Instructions
Apply the cure (I've taken to sprinkling .5 TBS in a glass pan, placing the meat skin side down over it, then adding the 1 TBS evenly to the meat side, but the pieces done that way are still curing) to the bacon.
Coat the meat side with peppercorns and tea leaves.
At this point, since I have a vacuum sealer, I put the meat into the bag, and after getting any leftover spice blend in as well, seal it, and start it curing.
Cure and roast as normal.
Notes
I'm still not sure if the cure amount is correct for pieces this size, but since it is a savory bacon, I'm not terribly worried if it is a little salty.
The first piece didn't last very long, I have two more batches in the fridge, one ready for roasting on Monday, the next ready next Thursday.
--Dave
Breakfast! The most important meal of the day (2004-2011)
in Cooking
Posted
The weather was perfect this morning (crisp, sunny), and they still haven't built anything below us so we had a fantastic view over the valley from our deck.
Breakfast was an egg, over easy, Rosemary bread toasted and spread with a fig and balsamic jam, half an apple, and a green chai tea.
--Dave