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Posts posted by Parmhero

  1. Percy, Truffled Lobster Soft Scrambled Eggs, mmm… very posh …

    Re: Soft Boiled Egg Cooking Technique

    My soft boiled egg technique is simple, and uses no special equipment. Put eggs into a small pot, cover with cold water, and bring to a boil. After boiling begins, wait about 30 seconds to one minute (depending on the size of the egg) and remove the eggs with a slotted spoon. I run the eggs under cold water briefly, which stops the cooking process and allows you to handle them easier. You could also use a mitten, pot holder, etc. The removal of the egg from the shell requires some finesse. Gently tap the egg all around near the small end and carefully remove the top. Into the lower portion that contains the yolk, slip a teaspoon between the egg and the shell and swirl the spoon around the inner rim of the shell, separating the egg from the shell, then dislodge the egg and gently slide it into a bowl with one motion. Voila!

    With experience, you learn to gauge when the eggs are cooked just right, and you can either leave them in the boiling water until perfectly cooked, or remove them from the pot and, rather than running them under cold water, let them sit on the counter for a bit to harden further before opening and removing.

  2. Mega Burger Evolution

    For Kim Shook....

    "Parmhero – how did you cook your megaburgers? I love that crunchy crustiness that seems to go all around the burger!"--Kim Shook

    A: Flame broiled over charcoal (Weber kettle)

    Shelby: O yeah!

    rarerollingobject: You betcha!

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  3. There are a number of Italian pastry and coffee shops in the North Beach section of San Francisco that have good cannolis, etc. It's not exotic fare...although you might see some interesting riccota cakes or other concoctions... I love this part of town and these cafes pastry shops...always go there...

    If you've never been to Cafe Sport, it's a cool restaurant in North Beach...big plattters of pasta, eggplant, prawns, with lots of garlic, olive oil, melted cheese, pesto...

  4. I’m sorry….what made me chuckle was not due to any mistake on your part….your work is admirable… my comment was a personal reflection… a high-brow, low-brow juxtaposition…. how the fanciness of the components and the preciousness inherent in the descriptive phrasing appears, by contrast, to a down-home sensibility…for example, a hillbilly of simple means and tastes in the U.S. would call it highfalutin-ness… …nothing you did wrong… I guess it’s a commentary on the heightened direction food and food description has taken...menus and food descriptions often make me laugh…even when I admire and enjoy the food… I think your dessert is beautiful and the craftsmanship excellent…thanks for the details on the white chocolate element….

  5. That’s a gorgeous ensemble, legourmet…elegant and tastefully conceived and executed… very fine details and flourishes…the piping of the mashed potatoes…the black and white dessert motif…..a nice progression…and all four dishes are attractive and tasty looking …I must say though, I had to chuckle at the phrase “Gianduja-creme on coconut cookie with ivoire-praline icecreme and mango-maracuja foam”.…also, the protrusion on the coconut cookie…which seems to suggest a stalagmite or cactus….what is that made of?

  6. Nice pork buns tupac17616…

    Handsome trout and dessert Dr. j...

    I also did some fish filets......but with a sauce on top...


    Sole, breaded, sautéed in peanut oil and butter...


    ....with brandy cream peppercorn sauce....side of whole grain penne tossed in Parmigiano-Reggiano, butter, cracked black pepper.

  7. I was in Tokyo recently and had tempura in two Tokyo restaurants. These photos give you more ideas of how tempura is served in Japan and can serve as a model for making your own tempura.


    Vegetable and shrimp tempura from Yamazato Restaurant in the Hotel Okura …


    Okura tempura....rear view


    A fried flounder


    Vegetable and shrimp tempura from Fukusushi in the Roppongi district…




    Soft-shelled crab...

  8. Nice Asian dinners as always C. sapidus...

    Action is indeed slow on the Dinner thread...downturn like the economy...

    I'll pony up...

    Bought some beef tenderloin steaks... tournedos....


    Sauteed in butter...medium rare...


    With a red wine & mushroom sauce...served on pan-grilled baguette with steamed asparagus and baked potatoes...

  9. I had the worst breakfast of my life at a little place called John’s Cafe in Portland. I was in my rental car heading out of town to the airport. It was a pleasant-looking diner, and all the food I’d eaten in Portland had been really good. So I pulled over, parked, went in, and sat at the counter. It was pretty empty, with a couple of derelict types hunched over coffee in booths. It didn’t look promising but I thought, “How bad could eggs and toast be?” The menu had a little box that said chicken fried steak and eggs was a house specialty. I’d never had that for breakfast so I thought I’d try it.

    The short order cook, a tall, thin, middle-aged man, labored over the stove in the back for a long time. The waitress, who spoke in what sounded like a Slavic accent, and who may or may not have been the cook's wife, finally set my plate before me. The steak was a ground patty, the scrambled eggs were overcooked, dry, and tough, but the worst was the “gravy” on the steak, which was a dark brown thin liquid. I cut a small piece of chicken fried steak and tatsed it. Gyech! It tasted burnt and rancid. I tried one more. Blech! Nasty burnt rancid taste. I ate the toast, drank the coffee, and asked for the check. “You didn’t finish your breakfast!” said the waitress . “I’m not that hungry,” I said. I paid and left. The gravy left an awful aftertaste, burnt and rancid, that lingered for hours.


    Scene of the crime. Let the diner beware.

  10. Izote

    I was in Mexico City this week on business, and had dinner at Izote with a colleague.


    Izote's interior.


    The restaurant is modern, attractive, pristine, with nice table settings and features. It is one long narrow room. The bar and kitchen are in the rear.


    The service was excellent.


    When seated, you are brought a basket of large blue and yellow corn chips and a couple slices of French bread, plus three types of salsas--two red and one green--in little clay bowls. The chips were fresh and crunchy. One of the red salsas was blistering hot but with a nice lingering finish as the hotness dissipated.


    For our first appetizer we had a serving of chile rellenos, which was covered in a chocolate mole and dusted with grated cheese. The chile had a slight al dente crunch and the mole was rich, flavorful and thankfully not sweet, as was the mole pablano at Fonda El Refugio the night before.


    Next was the tamale appetizer.


    The four fillings differed slightly, but consisted mainly of a soft, mild buttery cheese with various additions, such as spinach and herbs. One tamale was filled with an orangy dry herbed masa stuffing. The tamales were all tasty.


    My colleague’s main course was a snapper fillet with a saffron cream sauce, garnished with a leaf of red leaf lettuce. The fish was moist and succulent.


    My main course was slow-roasted lamb shank served in a banana leaf. It was rich, meaty, and delicious, with a dry tomato-based sauce that packed some subtle heat.


    Dinner was served with a basket of small warm tortillas and these three salsas.


    Dessert number one was a chocolate box with chocolate truffles, blackberries, raspberries, and a vanilla custard sauce, dusted with cinnamon.


    Dessert number two was crepes filled with a hazelnut chocolate filling and a vanilla custard sauce, dusted with cinnamon and cocoa.

    All in all we both thought it was a great meal. Two thumbs up...

  11. Breakfast in Mexico City

    Buenos Dias! I was in Mexico City yesterday on business, staying at the Four Seasons Hotel. Here’ s a virtual tour.


    The breakfast patio


    Buffet room. The buffet breakfast spread was enticing and the deal included a choice of various versions of eggs.


    The egg station.


    Eggs benedict, with extra side of bacon. I opted for eggs benedict, a dish I like to order at hotels because a) I like eggs benedict, and b) it’s a fairly complex dish to make, requiring poached eggs and a delicate butter-yolk sauce. So I take advantage of the opportunity of having the hotel kitchen prepare it. Yes, I like huevos rancheros, but hey, another time.


    Hash browns


    Fruit platter with yogurt, including tropical fruits such as guayaba, mamey, papaya.


    A breakfast parfait of yogurt, fruit, and honey.


    A view of the lovely courtyard from my room.

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