kbjesq
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Posts posted by kbjesq
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Have you looked around in restaurant supply stores? It sounds like what you are looking for may be a commercial product.
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I'm so glad that the eg foodblog has returned! Thank you, SobaAddict70.
And the Rancho Gordo beans are to die for . . . nothing better than beans for breakfast!
It is very common in New England, where I grew up, to have baked beans for breakfast. Now I live in the South, and people think that I'm nuts for asking and you never see beans on breakfast menus!All of your food looks healthy and inviting. I'm looking forward to sharing this week with you. Thanks again.
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Who would have thunk it? We now have a restaurant that serves dim sum at lunch with cart service. It's Bamboo Creek in Tinseltown (where the old Japanese buffet place used to be - a little north of the theater complex). I don't think Hong Kong has anything to worry about - but it is a whole lot better than I thought any Chinese restaurant in Jacksonville would ever be. Robyn
Wow, thanks for this info. Jacksonville also has a Penzeys Spice Store that I'd love to visit. It's 150 miles from where I live, but the combined opportunity for "real" dim sum and spice shopping would make the trip worthwhile
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As I think that I stated somewhere upthread, CI's customer service (or lack thereof) caused me to cancel both of my magazine subscriptions and my online subscription. Over the years, I have made and enjoyed many CI recipes but also had some that were not worth the time and effort (and it seems to me that nearly all CI recipes require a lot of time and effort, not to mention dirtying half the stuff in my kitchen).
One favorite that I make on a regular basis is the parmesan-crusted chicken breasts. (bad photo, but it tastes great):
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I'm in the Southern US and savory pies are not too popular here, aside from quiche (eggs, cheese and assorted fillings baked in a pie crust) and chicken or turkey pot pies.
My favorite savory pie is "Russian Vegetable Pie" which has hard-boiled eggs, mushrooms and cabbage. A basic recipe is here.
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Really good dried beans (like Rancho Gordo's) don't need much other than salt and maybe an onion. Serve with rice. Garnish if you feel like it. If you like meat, use a ham bone instead of salt.
To me, one of the most satisfying meals in the world is simple beans and rice!
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I believe this is the Sunbeam referenced:
Working T-20, T-30 and T-50 Sunbeam toasters, (and these are the benchmark of toasterdom), can be found on eBay for fairly reasonable prices.
Wow, Andie, that is a thing of beauty IMHO! I have the world's cheapest toaster - I think that I paid $8 for it at Walgreens Pharmacy about 12 years ago. It's white plastic and the knob fell off as soon as I took it out of the box. It's not marked with any brand that I've noticed. My family hates it and has been pestering me forever to replace it! I keep looking at new toasters but they just don't do it for me.
I think that I have just found my new dream toaster . . . thanks for posting the photo and ebay list!
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I also had a tough time deciding griddle or grill, I opted for 6 burners. I figured the grill or griddle would be a pain to clean. If I want to griddle I have a griddle pan that fits over 2 burners which I can clean in the sink.
I purchased a 36 inch 6 burner DCS and a KA single wall oven.
I have a 6-burner Bluestar and have been very, very happy with it. However, if I was buying one today, I would definitely take a look at Capital Ranges.
And Tartetatin is right, the BS is a real beast and you do need a very strong exhaust system!
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Here it is plated. The store had whipping cream that was going to expire May 11th reduced to 2.00( a pint or 500ml). I had 1 cup leftover( I bought 2 pints) so I whipped it and gave everyone a tsp.
I'd like to make this cake for my family but use a homeade one instead of a mix. It was dead simple and the rhubarb and cream formed a nice custard on the bottom. Too bad it didnt keep its pretty pink color.
The majority of the folks liked the meal. One person said " its not my type of food, but it wasnt bad".
I guess thats the better than " I hated it".
Holy Cow! That looks great. Do you actually make a batter first and put the rhubarb on top or do you just sprinkle the dry cake mix in the pan and then put rhubarb and cream on top of the dry mix? (Sorry for the dumb question - but I couldn't tell from the photo).
It really looks good and I'm looking for something easy to make for mother's day. (I finally found a lcoal store that sells frozen rhubarb - our grocery stores never have fresh rhubarb, even in season. I guess it's not too popular this far South). -
Bump!
It's getting a bit warmer in my area now, and I'm a little worried about the temperatures that my bento is reaching on my way to work. I'm already following general bento safety guidlines - cool everything down first, season heavily, cook everything thoroughly, etc., but I'm wondering if there aren't some things that are well suited for spring/summer bentos? I think salads would be at risk of wilting...any good ideas out there?
I live in FL and it's always hot here, so I also worry about food safety. I'm not sure if these are indeed effective, but I always pack in a few antimicrobial sheets (see examples here at Lunch in a Box). I bought a whole bunch at a Daiso store when I visited California last year. They were very inexpensive. So far, no troubles . . . .
Note that Lunch in a Box also suggests "edible ice packs" for keeping food cool in warm weather!
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The thing I don't know, and which could have made a big difference, is how many ingredients they were allowed to use from the Top Chef pantry. I know from last night's challenge that there was brown sugar back there, so if they could use things like butter, oil, flour, sugar, spices, vinegar, etc., from the pantry, it might have been feasible. But I read somewhere that one whole chicken at WF is about $8.00. Doesn't leave much for the rest of the meal, does it? I know I could do it from a regular supermarket, where a whole chicken is closer to $5.00.
I know that it's TV and everything, but the $10 limit was highly dramatized when the challenge was described ("You have to make a healthy, kid-friendly dinner for a family of four AND YOU CAN ONLY SPEND $10!!!!") I didn't see anything during the show that suggested that it was $10 plus whatever they could find in the pantry. Obviously, they must have found and used pantry items but that fact was not disclosed to viewers. I guess that's my gripe. That it was misleading to viewers as to the cost of shopping at Whole Foods. (Come to think of it, maybe that was the whole point of the challenge, so that people watching at home would say, "Gee honey, I didn't know Whole Foods was so reasonable! We'll have to start shopping there!")
As long as I'm griping, I've also got to say that I'm about to throw out every "Glad" brand item in my house because the overdone product placement in the show is so incredibly annoying!
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I agree with those of you who have questioned the authenticity of this week’s Elimination Challenge. I find it incredibly difficult to believe that after watching the “Common Threads” episode, that Bravo is being genuine with the viewers when they lead us to believe that the Chefs were limited to a budget of ten dollars to create a “delicious and nutritious,” kid-friendly meal for four.
I watched that episode again and it annoyed me even more the second time. Sorry, but there is NO WAY it is possible to make any of those dinners using only $10, especially at Whole Foods a/k/a Whole Paycheck.
Here's a blogger who tried to make Nikki's dish and spent nearly $25 at Whole Foods to do so: Karmic Chef.
Interesting.
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Loaf may not sound as elegant as mousse or souffle but I had no cream and was looking for something a bit more virtuous. I found a recipe in The Dietitians of Canada Cookbook that was low fat and included things like oatmeal and lemon juice, so what the hell. Plus I had a never-used copper aspic mold in the shape of a fish:
The loaf was okay - I'd give it a 6.5 out of 10. It needed a little something . . . like a brick of lard and a tablespoon of salt.
It was served up luncheon style in thin slices with pickled eggs and cukes, and a mustard mayo sauce. I'd do it again without the mold, although I think such things are due for a comeback.
I grew up in NH and salmon loaf (a/k/a salmon pie) was a very popular item on diner menus. (The diners that looked like old railroad dining cars). It was usually served with a white sauce (bechamel) spooned on top and sides of mashed potatoes and green peas. Mmmm. I haven't made salmon loaf in years, but I'll definitely be making it tonight. Yours looks yummy. Thanks for reminding me!
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Me four! Or eight hundred, by now.
Pierogi, cursory online searching turned up a tomato-gorgonzola recipe "adapted" from Cuisine at Home. Can you tell us how close it is?
ETA: I see this blog appears to have the original recipe. The "adaptation" in the first link seems to have been substituting milk for cream and similar.
Wow, there is some really good-looking food on that blog, Priscilla. And that little girl in the photos reminds me of Tabitha from the original (1960's) Bewitched episodes. I gotta say, though, if the recipe only requires 1/3 c. of blue cheese, I'm going to have to continue my search for more recipes to use up my stash, or I'll be wearing the other 1.75 lbs of it.
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Pierogi, would you be so kind as to PM me that tomato gorgonzola recipe as well? My gorgonzola-loving son is visiting right now, so I have a good excuse to make it.
Me three, please, Pierogi! Someone just gave me a two pound wheel of extremely tasty blue cheese . . . .
If I don't start putting it in recipes and sharing with others, that entire 2 pound wheel is going to be plastered right onto my hips (and they don't need it, trust me).
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Forgive me if this is a stupid question, but is it possible to slice warm meats on an electric slicer or will this gum up the machine?
I have a non-commercial slicer, which has worked great for cold stuff. However, in 2 weeks, I will have the need to slice approx. 40 lbs of roasted pork loin, and for this reason, I thought of my electric slicer. Having never used it for hot/warm meat before, I'd appreciate any advice.
no it shouldnt gum up to bad though meat will stick to the blade and 40 lbs of meat for a non commercial slicer does sound like quite a load on it.
Thanks, I'll give it a trial run this weekend. If all else fails, I'll use my electric knife.
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Forgive me if this is a stupid question, but is it possible to slice warm meats on an electric slicer or will this gum up the machine?
I have a non-commercial slicer, which has worked great for cold stuff. However, in 2 weeks, I will have the need to slice approx. 40 lbs of roasted pork loin, and for this reason, I thought of my electric slicer. Having never used it for hot/warm meat before, I'd appreciate any advice.
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I shall reincarnate that bowl of goo when I get home tonight.
I'm sure that you won't be disappointed! I found a piece of the dough in the back of a fridge that I keep out in the garage. I had forgotten about it since at least late January when I was last playing around with this technique (see this post). It was pretty nasty looking, as you would expect. But I figured what the heck and added some water (it had dried out at that point) and low and behold a few hours later it was happy and bubbling. I then proceeded to add some bread flour, let it rise again and baked it off. It was surprisingly delicious!
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Fanny featured Claire Clark's chocolate mousse cake on her blog recently:
http://www.foodbeam.com/2008/04/17/the-eph...nt-au-chocolat/
I've the book also, but I haven't tried it yet. I also have another book, "Birthday Cakes", where there's a contribution from the editors of Cook's Illustrated (Chocolate Pudding Cake). Unfortunately it's not much to look at.
Agreed that the CI "Chocolate Pudding Cake" is not much to look at, but man it is unbelievably delicious (and easy and fun to make). Not in the least bit elegant, but it tastes so good that you don't care what it looks like!
Maybe you could serve it with a little tray of chocolate mousse truffles alongside to make it more festive. -
For Gus_tatory and et al who wants to make Pajeon.
I made a step by step tutorial on my blog. You can see it here...:Pa Jeon how-to
Wow, Doddie! That is a great and helpful tutorial. Thanks for sharing!
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My question is: This past year seems to be (at least to my learning) the year that we decided to let our doughs sit in the fridge for longer periods of time to ferment and improve in taste. Does chef do this? How does this stack against tradition? And geez, my spouse is going to kill me if I take any more fridge space - tips!?
No expert at all here . . . but I did see something on TV about this year's winner of the "best baguette" contest in France (winner supplies the French president with bread for the year in addition to receiving fame and accolades) and it was mentioned that the winner had departed from tradition by fermenting the dough for 30 hours as opposed to the traditional 3 hours. Here is info about the contest, but it's in French so I have no idea if what I just said is accurate! Grand Prix de la Meilleure Baguette de Paris 2008
Hopefully someone more knowledgeable can comment, confirm or deny!
All I can say to Chrisamirault is Lucky You! (need green emoticon here)
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I have yet to find a way to deep fry whole chicken pieces without poaching them first so they wouldn't turn too dark in the fryer.
Chefcrash, I seem to recall something on this topic on an episode of "Good Eats". AB suggested that over-browning results from too much seasoning in the flour, yolk in the egg wash (if you use egg wash), or from the type of oil. He recommended solid shortening for optimum results. I tried his method one time using Crisco and I would have to agree that it does work, i.e., you can cook rather large pieces without over-browning by the time they are done.
Now I've got to go and find me some fried chicken, this thread is really making me very hungry.
PS Thanks for the wings info!
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Without further ado, here 'tis:
This is one of my favorite CI recipes. When your wife is not home, make it with the chicken thighs. I've made it both ways and the thighs bring a completely different and much better dimension to the dish. Also, I do not stir every 10 minutes during the 30 minute baking period suggested in the recipe. I find that this makes the rice in the finished product gummy. I just lift the lid about 1/2 way through to see if additional liquid is needed, and leave it at that.
As an aside, I have some Cuban friends who insist that mayonnaise is the proper accompaniment for this dish!
Although there are many CI recipes that I like, I cancelled my subscriptions to both magazines and my online subscription due to customer service issues. (And let me tell you, getting these 3 things cancelled and my refund practically took an Act of Congress.) I can't really think of any other company that I have ever encountered that had such terrible customer service.
Now I order whatever cookbooks that I want from Amazon, usually secondhand.
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Whoa, that looks fantastic! Did you deep fry or pan fry, and what temp was your oil? Also, what kind of chicken pieces did you use?
New Dim Sum Restaurant in Jacksonville With Carts
in Florida: Dining
Posted
I live on the east coast - central Florida, just south of Cape Canaveral. I have to drive to Atlanta in a few weeks and was thinking of making a detour through Jax to have dim sum and check out Penzey's. I guess that I had better call ahead to make sure it is still open!
Also, can you please post the name and address for the dim sum restaurant? Thanks in advance.