chickenfriedgourmet
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Posts posted by chickenfriedgourmet
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Yes, thank you. I have really enjoyed this as I am planning on doing the same thing soon but in a commercial setting- a little nerve racking but completely worth it.
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Does anyone have suggestions for a good butcher, etc., where I can find cuts they don't sell at the grocery store? I needed some pork belly, and I had to drive to Hong Kong Market for it. Anywhere closer, or more meat-specific?
I always find mine at asian markets, buy the fresh not frozen though.
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I am actually in NOLA this weekend. I would definitely reccomend Cochon, Mila, La Petit Grocery (lunch today) Jacques - Imo's. I am sure their are a ton of others that will be reccomended shortly.
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any hope of getting the recipe for the "passionfruit marshmallow" I saw on Philafoodie's Flickr page?
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I would definitely love a book....I need to start saving his recipes. I saw him this past week on LPB for the Gourmet show, I keep watching the show over and over for the techniques, have you seen him on the ON Network?
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last night was great!!! sorry you missed it.
we have some great shots from the kitchen of the food/plating/etc. maybe i will try to figure out how to post photos!!!!
it was a really good night. the poussin turned out just like i wanted it to. see you guys next time.
j
I am impatiently waiting for these photos
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Thanks for this whole post Doc, it has been a daily read. You lead a charmed life
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Does this help when re warming chocolate ganache for truffles? I have trouble sometimes when I do this with an extra batch - the fat seperates from the chocolate.
So one could just dissolve the soy lecithin in hot cream before adding it to the chocolate?
You can use xanthan to thicken up pretty much any liquid. It is used commercially in sauces like BBQ and such. I mostly use it(so far)in thickening up the liquid for reverse spherification and vinaigrettes. For the lecithin I use it to create foams. Hope this helps
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Olive oil and Lobster
The white element under the lobster is a solid preparation of olive oil made with maltodextrin and virgin olive oil. The recipe called for 50gr. of maltodextrin and 30ml of olive oil to be combined and held at room temperature. I don't know how they get its ultimate effect as the recipe is not detailed enough for that. If anyone knows, I would be grateful. The dish is finished with a red safflower sauce, a lobster sauce and citrus and tapioca salad.
I "think" that they probably passed the mixture through a Tammis to fluff it up. I only know this thanks to Chad from http://www.chadzilla.typepad.com
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I was very happy to read in the morning paper that Donald Link is planning to open a charcuterie/butcher shop in the same building that houses cochon! Rock on. We've long needed more specialty meat options in this town.
Yes this is very good news, I have only eaten at Cochon once but D A M N it was good, I have tried to replicate the fried chicken livers with pepper jelly(w/moderate success) and also the fried boudin. What a wonderful restaurant, I implore anyone going to New Orleans to go here if nothing else.
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I'd like the recipe too.
Do you have it archived here somewhere? http://www.chickenfriedgourmet.com/
here is last year http://chickenfriedgourmet.typepad.com/chi..._gras_shre.html This year had a lot of challenges, it may take me awhile to blog about it. For an out there crawfish dish this year I attempted crawfish corn cotton candy. Sounds nasty but think savory. Results were mixed and hopefully I will have some thing to blog about soon.
so what do you think, anyone try out my recipe?
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I'd like the recipe too.
Do you have it archived here somewhere? http://www.chickenfriedgourmet.com/
here is last year http://chickenfriedgourmet.typepad.com/chi..._gras_shre.html This year had a lot of challenges, it may take me awhile to blog about it. For an out there crawfish dish this year I attempted crawfish corn cotton candy. Sounds nasty but think savory. Results were mixed and hopefully I will have some thing to blog about soon.
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Well in the northern part of the state we have two weekends of parades. Now it is NOTHING compared to New Orleans but it is fun. Every year I make a new crawfish dish in addition to the usual grilled meats, gumbo and everything else. Its ranged anywhere from crawfish hush puppies, crawfish beignets and last year crawfish corndogs. This year I will be making the crawfish corn dogs again and a quite unusual crawfish dish that I don't want to name for fear it might not work out.
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This past weekend, I had a dinner party with three spheres!
The first, which I somehow never got a picture of, was blue cheese served in a pear chip cup, topped with with balsamic vinegar "caviar."
The second was "strawberries and cream"
Strawberry consumme, reverse sphere, served in cream lightly sweetened and thickened with a bit of "gellan"
Finally, a dish I've been working on for ages and think I've finally nailed: "Walnut Soup Redux"
Walnut foam, with pear puree "pearls", topped with crushed pear chips. Another take on the Walnut soup recipe from Keller's TFL book.
Sorry that the pic isn't great.
Thanks for all the suggestions and help!
Best,
jk
looks good, is the walnut foam savory or sweet ?
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Well I tried to replicate a version of Minibar's Fizzy Mojito for the holidays using cranberry and vodka instead... I charged with 2 CO2 cartridges but they were not as fizzy as I hoped though still good....
Could you elaborate on the "fizzy" part of the process a little bit more?
BTW, I wonder if you really need to freeze into half spheres or if any shape of ice cube would become spherical once it thaws?
Here is the post on my blog about the process http://chickenfriedgourmet.typepad.com/chi.../test-test.html
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Will a 19 lb turkey fry ok?
No, anything greater than 14(I think) will be too much and will not fry well
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Hi,
Last Saturday I was making espresso foam to top donut soup. I had about 8 oz of espresso and added about 1/4 tsp of soy lecithin and hit it with an immersion blender. While I did get foam, it was only about 1/2 inch and once you try to scoop it out, you end up with very little foam. I ended up adding at least 2 tablespoons and got only slightly improved results. I bet my problem is with technique and not the dosage of lecithin, since I added so much. Does anyone have any tips?
Thanks.
I found the best results by using a deep wide rimmed bowl that gives a lot of surface area. Skim the immersion blender just barely below the surface and you should get better results. Check out This Thread for a play on Minibar's Fizzy Mojito that I did with cranberry and vodka. I also have done the passion fruit whiskey sour and have had some good results.
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Well I tried to replicate a version of Minibar's Fizzy Mojito for the holidays using cranberry and vodka instead... I charged with 2 CO2 cartridges but they were not as fizzy as I hoped though still good....
Could you elaborate on the "fizzy" part of the process a little bit more?
BTW, I wonder if you really need to freeze into half spheres or if any shape of ice cube would become spherical once it thaws?
Once I pulled them out of the alginate solution and rinsed them off, I very carefully put them in an ISI. Per Chef T's previous comments I added a little bit of the vodka cranberry juice mixture san calcium chloride and charged the ISI with 2 CO2 cartridges. I put them in teh fridge for about 3 hours or so.
I thought about just using the regular cubes but I was not sure how they would turn out.
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I just froze them in the tray as half-spheres and dropped them in the alginate solution. Once I put them in the water bath and they thawed out they naturally formed the sphere. Much thanks to Chef T for all the info earlier in this post, it helped a lot.
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Well I tried to replicate a version of Minibar's Fizzy Mojito for the holidays using cranberry and vodka instead. After several attempts I finally got it this past weekend. I used the reverse spherification medthod and froze the spheres before adding them to the sodium alginate solution. I charged with 2 CO2 cartridges but they were not as fizzy as I hoped though still good. I think I may have added to much of a liquid covering in the ISI which absorbed most of the carbonation. New ideas abound now that I "kind of" have figured out the process
Very Cool! How did you freeze the spheres? I wonder if sprinkling a couple of grains of the Texturas "Fizzy" or a related product on just before serving would give the fizz...
jk
Well after driving around town all morning looking for different types of ice trays that would be spherical I had to run up to my office to get something and there in the fridge was my answer. A plastic tray for holding eggs.
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Well I tried to replicate a version of Minibar's Fizzy Mojito for the holidays using cranberry and vodka instead. After several attempts I finally got it this past weekend. I used the reverse spherification medthod and froze the spheres before adding them to the sodium alginate solution. I charged with 2 CO2 cartridges but they were not as fizzy as I hoped though still good. I think I may have added to much of a liquid covering in the ISI which absorbed most of the carbonation. New ideas abound now that I "kind of" have figured out the process
Can you tell what my extra light source is
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Dishes: try Crate & Barrel - the stores & the outlet just west of Stemmons/I-35 on Inwood Rd. Also, Pottery Barn, Williams Sonoma, and Sur la Table. For the really unusual ones (like Keller's at The Laundry) you might want to try on-line sources. Also, there is - somewhere - a Villeroy & Bosch outlet in Dallas, and they might be a good bet. You can, on occasion, find the odd piece at Ross.
A less frustrating approach might be to identify some manufacturers, visit their web sites and try to find where they are sold.
Dallas, alas, has always had rather sucky restaurant supply houses compared to other cities.
Foie gras - you might try calling Winn Meats (a wholesaler). They carry a selection of A, B, & C, and would likely sell to you IF a) you go to their Will-Call window to make the purchase and pick it up, and b) you are willing to purchase it in their minimum quantities. If they don't, they may be able to suggest another wholesale source. Martin-Preferred is another option. As would be Gourmet Foods International. Otherwise, you could contact Hudson Valley Foie Gras in upstate New York, or D'Artagnan in NYC. Pricey, but excellent quality.
Dont mean to leave you hanging, but I am not where my address book is, so I cannot provide tel. #'s, etc.
Happy hunting!!!
Regards,
Theabroma
Thank you, looks like I will be quite busy on Saturday
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Canards( North 7th st WM) or Restaurant Sage (N 19th st Monroe)in the West Monroe/Monroe area
Specialty grocery stores in Dallas
in Texas: Cooking & Baking
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So I will be most likely be in Dallas sometime in the next two to three weeks and needed some suggestions on specialty grocery stores. My wife and i head over to Dallas quite often and we are familiar with Central Market, Whole Foods, Euro Deli and such but I am looking for other places taht may carry more "unusual" stuff. I can say that I have had no luck finding piquillo peppers. Any suggestions on some cool finds?