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Everything posted by KLwood

  1. KLwood

    Coke Hacks

    Ginger sounds nice,, like a cross between a Ginger Beer and a Coke.... My personal favorite is a tad of Amaretto in a Diet Coke , or some Almond Syrup for the non -alcoholic version.
  2. KLwood

    Fun with a Benriner

    This may seem pretty obvious, but i recently started using mine to get an even ' shred ' for braised cabbage and coleslaw. It also works like a dream for slicing corn off the cob.
  3. They can premiere it between rerun of Mansquito and Mega Shark vs. Giant Octopus.
  4. He may want to consider the Diamond Hone available from Edgepro.. Its great for harder steels
  5. On my recent trip to NY , which always includes a visit to the Manhattan Sur La Tab , I found this little goodie in the Wine accessory aisle.. Not in the SLT catalogue but heres a pic and yes its a small switchblade foil cutter that would be the envy of Hannibal Lector.. Im sure that the NY Po Po are just thrilled about that . Did I buy one ? Hell I bought 3 .... Christmas shopping is done, I have nothing against auto knives, Im a knife collector and own several, but it was interesting to see one in a cookware store in Manhattan and not at my local Gun Show. Coming soon.. The Brass Knuckle Spice Grinder
  6. Just try a google search for Dick... what could possibly go awry ? I found THIS LINK for All Things F. Dick , they make a pretty impressive line of cutlery and meat processing supplies, including several models of Captured Bolt guns a la 'No Country for Old Men' ... Heres a link for a U.S. retailer Clickedy
  7. KLwood


    Whats the Pecan item on the right ?? looks great .
  8. KLwood

    Dried Fava Beans

    try here Linkey or here linkey that still seems a bit pricey though , a decent Supermarket will special order items as long as theyre from a company that they stock... and Goya is a pretty popular brand its worth asking, although youll probablly have to buy a 'case ' of said item... not necessarily a bad thing, Favas are actually pretty nice on their own , they remind me of really good Lima beans . I feel your pain, I recently caughed up WAAAY the Hell too much at Kalyustans for a package of Fava beans in order to make some Authentic Falafel ( fabulous By the way.. hit the Egullet Falafel cook off thread ) .. Go with the peeled ones .. trust me . Although the 'Whole Bean' ( unpeeled ) variety seemed like it could have been planted successsfully after an overnight soak since they seemed to 'Sprout ' as well as anything Ive ever done for a salad .. Nasty looking plant from what I found, so they all went into the Cuisinart Edit to add " Heres a much better link direct from Goya Goya E Store
  9. Another vote for Woodys Cook In Sauce, Apparently the stuff has quite a following and theres a real uproar on BBQ message boards about its unavailability.. The only online source I found was HERE Although I also came across an ' Aproximate Recipe ' HERE
  10. Try this one from the current isue of Bon Appetit Cauliflower Steaks With Cauliflower Puree this one was a big hit, although that recipe doesnt have any Salt in it- I added salt to taste and some Microplaned Garlic to the puree, but Curry would probablly be nice as well.
  11. KLwood

    Pig Stomach

    I would Love to hear more of the story, it sounds like a Classic. Naturally, Im sure you plan to share whatever dish you come up with to your son , keep a camera handy.
  12. Try having your guest pop out the breast and feed Junior in the middle of a restaurant " so he wont get fussy while we eat " I dont know who was freaked out worse, me or our waiter. One of our alltime favorite family stories is the tale of my notoriously High strung Cousin stabbing my world class Asshole Uncle with a fork in a restaurant after a dispute over smoking while others were still eating. ( this was a few decades ago, but it still hasnt lost its nostalgic charm ) I once went to a restaurant with a guy that passed out cold after a second cocktail ( hardly his first two of the evening Im sure ) before the food arrived. Just what is the proper tip for a waiter that literally helps you carry your guest to a cab ?
  13. KLwood


    Yup, In case you cant make out my drunken scrawl, its 2 oz. Aperol 1 oz. Beefeater Gin 3/4 oz. Lemon Juice Dash of Angostura Bitters - dictated by the bartender at Pegu Club, and safely crammed in my wallet until now, and its my favorite drink for now also, but that may change after I hit Tailor this weekend .
  14. It never crossed my mind to try this technique with beef, but Im all over it . How about with a beef Loin ? I suppose it would be prudent to have a temp. probe in the loin to begin with and then form the salt crust around it... can you give some more details about the technique as it relates to steak ?? what is the Holdover cooking allowance ??
  15. I have that exact model also, and its a huge improvement over the type that have to be kept in the freezer, although this baby is LOUD, its a small price to pay for fresh ice cream on short notice. I second the recommendation about getting the mixture as cold as possible before adding it to the machine, it really seems to help the texture and speeds things up quite a bit. I also picked up a copy of "The Ultimate Ice Cream Cookbook " by Bruce Weinstein which covers a couple of types of Ice creams as well as Sorbets, and contains about 500 recipes.
  16. Somewhere out there some Molecular Gastronome feverishly working to come up with a marshmallow flavored shot...in a sodium alginate sphere.
  17. One that I got alot of comments on is a Vidalia Onion Pie Ofcourse any sweet onion will do, and I prefer to use Monterey Jack or Swiss cheese. If you can deep fry, think about sweet potato chips or some stuffed fried Jalapenos or homemade beer battered Onion rings. Another one that goes well with Ribs is Chipolte Smashed Potatoes
  18. By happy coincidence ,I happen to have all of the ingredients handy for this !! It reminds me of something similar I had as part of the Pasta Tasting at Babbo. Im still scared of this because of all the stuffed pasta failures that Ive had in the past but I think your technique with barely simmering water may be the trick.. did you use a 'standard ' pasta recipe or something a little more durable to handle the filling ? and what was your egg wash ? whole egg or just yolk ??
  19. Probablly the 'Tip Of The Year' for me was the one passed on by Maggiethecat : wrap celery in aluminum foil to keep it from going limp.. after seeing firsthand how well it worked, I extended the technique to ALL of my fresh herbs , even the notoriously perishable Cilantro keeps FAR longer than any other method even keeping it in a glass of water either in or out of the fridge or wraping it in a damp paper towel inside an open plastic bag My guess is that the wrinkled texture of the foil doesnt hold moisture next to the herbs like plastic wrap does and promote Slime Production, and the whole package can 'Breathe' a bit better.. in any event Ive held Cilantro for as ling as 3 weeks from purchase with little or no wilting and NO slime Same with scallions, Leeks, Chives and any number of Herbs . And ofcourse its reusable so that offsets the cost along with the reduced spoilage.
  20. So would it be a reasonable conclusion that mixture of 1:3 vinegar to water AND some organic dish soap would essentially be a better and far cheaper homemade version of the currently available produce washes out there ?? I havent crunched the actual numbers but it looks like it would be about .50¢ a liter even with Organic Vinegar.
  21. Im surprised that no one has mentioned the E Gullet Felafel Cook Off Thread definitely a must read ...
  22. Agreed.. I micro chipped the Hell out of my Tojiro DP Gyuto - most likely from the grooved Henkels steel that I was in the habit of using , and I have pretty good form with a steel.. just as described in the E Gullet knife sharpening tutorial. I may be wrong, but the ceramic rod that comes with the Edgepro seems to be a very fine grit sharpening rod similar to those on' V ' style sharpening systems so I wonder if it actually re aligns the edge like a steel or simply does a quick re sharpening ?? Ive heard that a leather strop with a rigid backing is a good alternative to steeling as well, and I think that using a 'Razor ' Strop on your kitchen knives has an unmatched coolness factor. Ive given myself a few 'learning cuts' lately most notably while cutting Supremes from a Key Lime with my Hiromoto AS 240mm Gyuto while slightly buzzed. ( worth every drop of blood and while the feeling of lime juice in a fresh cut really has to be felt to be fully appreciated , theres something about a Gin & Tonic with a couple of Key Lime supremes in it that would be right at home in the Pegu Club )
  23. Santa brought my Edgepro Apex a month early. Ill have to leave some Foie Gras out for the old boy. Ill echo all of the sentiments about the EdgePro.. definitely the best sharpening system of its kind- infinitely better than he clamp type devices like Lansky. Putting a bit of tape on the blade is a minor inconvenience considering the perfect edge that you get from the system. The Edgepro Apex comes with 3 different accessory packages and Id recommend the ' Complete ' package since it includes an 800 grit waterstone for a truly hair splitting edge. I ordered mine from Accurate Sharp which offers it somewhat less than the Edgepro site, has plenty of additional stones available and theyre also having a really sweet 50% off clearance on Forschner, Messermeister and Mundai knives. The only thing that I'm adding is a diamond hone, in the event that I need to work out a nick or change the bevel on a knife with extra hard steel.
  24. My favorite thing to do with ' Old ' vanilla beans is to add about 1 bean to 2 Tablespoons of Herbs De Provence and pulverize it in the spice/ coffee grinder its Awesome on Duck, and if you do the Slow Roast method ( 250˚ for about 2 hours ) the smell will permeate every corner of your home.
  25. Ill add to the Hot & Sour soup chorus, and Ming Tsai has a Ginger Soup recipe that falls into the same category - google or food network should have it . One home remedy for nasty colds that has always worked for me is a cup of strong, Hot Lemonade. just think of it as Lemon tea. Dissolves throat snot like Drain-O and Id Imagine that its pretty good with a little Vodka.
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