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David Ross

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    Spokane Valley, WA

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  1. David Ross

    2018 Holiday Cooking and Baking

    That would be wonderful. I even found a few more great back issues of Gourmet and Bon Appetit this year.
  2. Horizon Air was also the first airline to serve Starbucks. Way back in the late 1980's, this fellow named Howard Schultz was starting a coffee company in Seattle and since we were a Seattle based company we linked up with Howard to serve his coffee onboard. And we also served it free in the boarding areas. I remember they had strict brewing standards for the coffee. Passengers loved it from the start, especially since it was a Seattle company. At the time every corner of your town wasn't bordered with drive in coffee stands. Well we all know how the story of Starbucks has unfolded. I love that piece of history. But I don't love working in that stressful business!
  3. I've mentioned before that I worked in management for 28 years at Horizon Air which is the regional sister carrier of Alaska Airlines. One thing we always prided our service on was that we served complimentary micro-brews with a focus on Pacific Northwest breweries. Well I've been gone for three years now and I no longer fly but I saw on their website that they are serving the Ninkasi Ale right now on Horizon. I'd say that's a pretty decent service for a regional flight along with the requisite bag of snack mix.
  4. David Ross

    Dinner 2018 (Part 1)

    Beautiful and delicious. What type of camera and lens do you use for your food photography?
  5. David Ross

    The Bread Topic (2016-)

    Thanks to all of you for teaching me about the intricacies of bread baking. I used these rolls as the base for sandwiches with a slow-roasted beef roast I did last weekend. I still have some work to do as the interior was a little soft for me and the next day the rolls pretty much crumbled when I cut into them but overall a good start for me.
  6. David Ross

    The Bread Topic (2016-)

    I've been testing a new, (at least for me), method of slow roasting beef. As in 200-225 degrees for hours. As part of my experimenting I made some soft pretzels rolls which turned out incredibly good for a novice bread baker.
  7. David Ross

    The Fruitcake Topic

    I bought this dark fruitcake at Cost Plus World Market last week. Imported from the UK, it's just fair, nothing I would buy again. The icing is of course delicious, but the cake is dry and there is no hint of brandy which is listed as one of the ingredients. So I have it curing under a good dousing of Cointreau.
  8. David Ross

    The Fruitcake Topic

    I found three more light fruitcakes stored in the back shelf of the pantry. I've come to quite like them, but still favor a dark fruitcake.
  9. David Ross

    Christmas Cookies Redux

    Unfortunately this gingerbread house has fallen. I wasn't able to do anything for the holidays last year because I was recovering from breaking my upper right arm. So much to my horror, when I unpacked the Christmas boxes this year I found this wonderful creation had been damaged. I had put it on a cardboard base and stuffed it in a large hard plastic storage bin, but it wasn't really wide enough to fit the base so it sort of bent and that collapsed under the weight of the house. And somehow I hadn't properly sealed the bin as somehow moisture or humidity got in and softened all the candy, gingerbread and frosting. So it couldn't be repaired or saved. But I'm already working on building a replacement and a few more this year. I'll post photos when I have the first one done.
  10. David Ross

    2018 Holiday Cooking and Baking

    I found this little gem in my eGullet recipe archives. From December 2007, Dungeness Crab Bisque with fresh Crab on a Rye Crouton. The start of the crab fishery in the Pacific Northwest is a signal of our annual tradition of serving fresh crab throughout the holiday season.
  11. David Ross

    2018 Holiday Cooking and Baking

    Our discussion reminded me that our eG Cook-Off #59 has a lot of ideas and recipes for making some cured or smoked fish for the Holidays. I'm thinking of making a version of this Salmon Gravlax dish I did for that Cook-Off. In this case I served it with dark rye croutons and a vinaigrette as an appetizer/salad, but the salmon alone would be delicious.
  12. David Ross

    Dinner 2018 (Part 1)

    I have to admit I get very pleased with myself when I make something that turns out to be very good. (Which isn't always the cast). One of my favorites sites/shows in recent years is "Dining with the Chef" from NHK in Japan. So their recipe for "Beef Stew" looked really intriguing to me, but I was a little cautious about using the Instant Pot. Well I didn't need to worry since it turned out wonderful--tender beef and of course, very quick compared to a traditional slow cook. The sauce is a combination of carrot, celery, onion, tomatoes, tomato paste then some miso, garlic and sake. They call for some olive oil but I added sesame oil and I added ginger which they don't include in the recipe. I cut the sake in half and added some soy sauce which they also omit and I boosted the miso paste. It was delicious with subtle Japanese flavors but next time I'd add a bit of dried red chile flakes for a little heat. On a whim I added the thinly sliced preserved ginger and served the stew with steamed rice and some Chinese pickled vegetables I had in the pantry.
  13. David Ross

    2018 Holiday Cooking and Baking

    I'm going to do that for Christmas dinner. I usually roast potatoes under the rib roast to soak up the meat fat but I've been thinking of something along these lines for this year. Thank you so much for the inspiration.
  14. David Ross

    2018 Holiday Cooking and Baking

    I updated the pumpkin tart that I posted in the opener. Really all I did was add some white sprinkles to make it look more festive. The folks at dinner had never tried a candied cranberry let alone paired with the richness and pudding-like texture of pumpkin pie so it was another big hit.
  15. David Ross

    2018 Holiday Cooking and Baking

    This year I made a Huckleberry-Cranberry sauce. I buy enough fresh, local huckleberries in season to have throughout the year. It's a simple recipe, just cranberries cooked down in sugar and a bit of water, then about a cup of huckleberries added, (to one bag fresh cranberries). Just a dash of nutmeg and that's it. There were 16 at Thanksgiving dinner and I took about 3 cups of the sauce and there wasn't a teaspoon left.
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