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  1. Awesome, thank you all for the suggestions. There are just two of us, so we might be having ham for eternity... Actually, my wife isn't a huge ham fan, so it may be that I'm having ham for eternity times two. I'll try to debone and portion so I can SV it in smaller portions, and try to freeze other parts. Then I can use it for many of the great ideas in this thread... Thanks again!
  2. Thanks to the loss-leading generosity of my local grocer, I am the proud owner of a 12lb. "hickory-smoked, thick cut, spiral sliced, ready to heat 'ham with natural juices,'" or, as I'll call it for simplicity's sake, "ham." Other than throwing away the included honey glaze packet, what do the great minds of the EG forum think is the best use for this lovely hunk of protein? Once I open it to remove that little absorbent pad and the glaze packet, I don't have a way to reseal something this big, so retherming sous vide (at least if I keep it whole) is out. I've done Alton Brown's gingersnap
  3. For me, yes. I'm a fan of modernist architecture and design, but I have to admit I'll be curious if my taste evolves over time, of if that is just a product of when I became aware of design. I think we can tend to get "stuck" in a certain style once we latch onto it. I'm hoping that MC doesn't actually become a "fad," but rather a perspective that permeates food and cooking going forward.
  4. The Rita's water ice flavor is shockingly true to the candy original. I was pretty amazed at that flavor engineering. It isn't just that they captured the "red" flavor, but it has some slight note of the "gummi" flavor, too. I liked it...
  5. Maxime - Thank you so much for sharing input from the MC team! The interaction between the forum members and Nathan has always been one of the best aspects of the MC threads, and I look forward to reading more of the team's reactions and tips. As for freeze/thaw stability of the processed cheese, my experimentation confirms the lab's theory. I've now made three or four batches of mac and cheese using pre-measured/frozen/thawed cheese, with no ill effects. Any minimal graniness apparent in the defrosted cheese is completely eliminated during cooking. In fact, I haven't noticed any differen
  6. I made the carmelized carrot soup on Sunday, and it lived up to the hype. The faint aroma of browned butter filled the kitchen, which was nice, even if it meant that precious volatiles were wasted during pressure cooking! The pureed carmelized carrots were so good on their own (though rich), that I could see serving it as an amuse-bouche on porcelain spoons. I don't have a juicer, so I had to go with carrot juice from Whole Foods, but it seemed fine. The final soup was decadent, pure, and silky. I found minced fresh sage to be a perfect addition, though my guests tended to find it a bit o
  7. Did you just follow the normal mac & cheese recipe and sub in the gryuere? Phaz, yes, I varied only the original cheeses, and otherwise followed the recipe. I did the "main" cheese as sharp Cabot cheddar and the "secondary" cheese as gruyere. It came out tasting great. The cheddar dominates, so I might vary the blend a bit more towards the gruyere, or maybe use gouda. I have about 3 or 4 more dinners worth of cheese in the freezer in 160 and 320g portions for when I want to cook 2 or 4 portions. I had the idea (no idea if it is original or not) to use smoked cheese, so I think I'm goi
  8. Agreed. Despite having 12 or 15 "modernist" ingredients, I'm continually noting recipes that require something I don't have. Maybe I can sub sometimes, but as these are unfamiliar ingredients, I'm not yet confident enough to try that.
  9. Chris, thanks for posting about "the burger." I'm looking forward to trying this one, especially if I can find a spare week to really mess around. The reconstructed cheese looks awesome for a burger, I'll have to try that. I made some cheddar/Gruyere blend for MM&C (modernist mac & cheese) last night, and continue to be impressed with how well this technique works. It's great that "the burger" is really educational, it seems like there are many parts of that recipe that can be used even when you're not going all out. Good luck with the pulled pork!
  10. Chris, how did your finished mushroom ketchup come out? I did a shortcut version (having failed to make the mushroom broth) and it was delicious, but clearly not the same as the recipe. Mine came out thick, even without xanthan, owing to the lack of added liquid. I'm curious if you have any "lessons learned" advice that might help my next attempt. Thanks for all your posts and photos!
  11. I would have posted this in the "Cooking With..." thread, but I think it's merged now, so here's a "cooking with..." report. My brother and I decided to do a nice dinner with some of the MC recipes, ranging from "traditional" foods to slightly more avant garde. Here is what we prepared: 1) Vol 5 "Hawaiian Poke" - this can be summed up as "Activa bonded sushi checkerboards." We were amazed at how close to the book's illustration we were able to get, in no small part thanks to nice quality fish (yellofin tuna loin and white-fleshed sea bass). Cool presentation, and the flavor is what it is -
  12. Sorry, Rob. So far I believe MC is sold only as a set, and I don't think I've ever seen any plan to sell the volumes separately. That would require some revisions. For example, the index is currently contained in only one volume.
  13. I'm afraid to try the beer can chicken - at least with my oven. I assume the temperature fluctuations in my conventional natural gas oven are pretty big as a proportion of 175F - if it's swinging +-25 (or more) degrees, that's pretty bad. Looks like an interesting recipe, though. I always thought of beer can chicken as a technique that was designed to provide moisture to the bird in a relatively hot oven (like a grill or 450 degree oven), not in a low oven. Go figure...
  14. The fact that the Hellman burger at Pete's Cafe in LA isn't on the list is a travesty. Best. Burger. Ever. This has made me quite hungry!
  15. I am glad that I picked up this book, and look forward to cooking with it. I'll make sure to contribute to this thread when I do. MC has kind of dominated my free time, which really isn't fair! I saw some posts about the Miami dinner that Alex planned and executed with GastroPod (and obviously with the help of many others), and it looked really great. I'm sure the book has many great ideas...
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