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Jon Savage

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    Belmont Shore

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  1. I miss Bourdain's wit, insight & perspective very much. Restos have only just started to reopen here in the past few days & I felt it especially important to eat out & tip 50% more than usual in Tony's memory today.
  2. A very dry rose (think Schilcher) would be a nice compliment too.
  3. A good (IMHO) documentary about Stone Brewing's opening a brewery / taproom in Berlin. I think it is interesting & as someone who spends a good amount of time in Berlin I do have some opinions but for non beer geeks I'll refrain from commentary until later. Gripping story I think & i'm interested in hearing what you guys think of course. Trailer: https://youtu.be/gQw8MV60RAg
  4. I'm late to the party but hey cook-offs are forever. I've made fried chicken many times at home & have always not enjoyed the dance between a nice crust and getting the chicken properly done without cremating the crust. I thought what the hell why not sous vide the bone in chix prior & then coat/fry as per usual- in theory then at least then the chicken should be nicely cooked through and would only be concerned with when the crust was a ice colour. I took 4 bone in skin on thighs, cleaned them up a bit (any excess skin/fat into the freezer for future schmaltz rendering). Seasoned generously with kosher salt, black pepper + chopped garlic & thyme (froze because I was prepping about 10 lbs of thighs). ...I've found there's no harm and maybe a benefit to freezing meat destined for sous vide seasoned however is appropriate. The above is fairly generic for roast chicken but a fairly slight departure for fried chicken as most like it in the US. I digress - the thighs went into the water bath from frozen for 3 hours @ 165 F (most people say for thighs 1-4 hours @ 165 is good which = 2-5 hours from frozen. I pulled the chix, discarded any liquid, scraped off some of the loose garlic & herbs, not all though. no need to pat dry as moisture would help the next step. Dredged in flour/old bay/half sharp paprika/pepper mixture - to taste really but aggressive seasoning isn't awry here. The initial flour coating was allowed to set up a bit in the fridge then egg coating followed by a second dredge in the flour mixture and again letting things firm up for 1/2 hour or so in the fridge. Shallow fried on the oil about 3/4" deep starting at whatever temperature a (dry) chopstick or wooden spoon bubbles merrily when inserted into the hot oil. Lazy I know, the thermapen was actually right by the stove but so were the cooking chopsticks which I needed to turn the chicken anyway, These went maybe 2-3 minutes a side until they looked the way I wanted them & were the placer on a wire rack on a sheet man in a circa 170F oven for about 1/2 hour to warm through (they stayed nice & crisp BTW). I was really really pleased by the result & would absolutely do it again; minimal effort tasty flavourful result. The addition of garlic & thyme + seasoning the chicken in the sous vide bag really shone through. My wife felt it was better than any fried chicken we'd ever had including some fairly well known restos like Roscoe's Ciao Jon.
  5. We regularly spend a couple weeks in AirBnBs overseas & we usually take the following in our knife roll / luggage- we could pare it down some but we have never had a space /weight issue thus far. the only hassle is, of course, that much of this this stuff can't be carried on & will result in having to check at least one bag when flying. 2 Chef's knives, my favorite one a 9" Gyoto + a 9" Deba that my wife's quite fond of. 2 Pettys (paring/boning knives) one large, one small. 1 microplane; useful for so many things. a Therma pen Corkscrew a small silicone spatula a bamboo spatula some favorite teas a nutmeg grater, couple of nutmegs. sometimes a 1000/5000 combo waterstone but generally as long as I sharpen just prior & the trip is ~2 weeks not really needed. A couple of those thin poly cutting boards (think about like a really thick piece of paper, cheap from Ikea) these usually get left behind in the AirBnB, my biggest beef with rental apartments knives aside is the general lack of cutting boards. A chef's coat which goes a long way towards keeping cooking splatters / smells off of one's clothing especially important when one's ability to launder clothes light be limited. Spices, general pantry items that might be needed we just buy locally. Sometimes we've ended up buying silverware, a ladle etc. (srsly a 4 person flat w/ only 2 sets of silverware is a drag). If our arrival time is late in the day or on a Sunday perhaps some Coffee as well for that first morning since in many parts of Europe stores are still generally closed on Sundays..
  6. My thoughts turned towards packing today. Really if you are me or my partner the most important thing to pack is a knife roll. Cutlery in rental apartments is sucky(tm) and I suspect this apartment will be no exception. Without further ado- My gyuto. Sea's Deba. 2 pettys. A microplane, doublesided water stone, throw away pepper grinder & cutting board - We leave the latter 2 behind to enrich the flat. Anything else doesn't matter; we both know how to pack & travel light... But for the knives, it would be all carry-on. Funny really - Sea & I pretty much pack the same way regardless if a 2 day biz trip or 3 weeks abroad. I'm already thinking of menus to cook; Thanksgiving will involve Duck Breast as always... Pretty funny in hindsight- We are always abroad at Thanksgiving. I don't actually know when we were last CONUS for said holiday. My back is fskedtoo... Gonna take some meds & crash. Added photo reason for edit.
  7. So yeah. So it begins with deference to the forum guidelines. I've been going to Venezia for a good long while now. I look forward to shopping for lovely seafood & eating in restos owned by dear friends. Thanks all for the encouragement. I'll reboot this food-centered blog real soon now as we depart for Venice. Quite a contrast to the last time actually - When I last blogged Venezia by chance the whole financial world imploded. We have a different apartment this go round as the one by Arsenale we'd used for years is off the market. This one is by sta maria della formosa. It has an Altana too. We are very much looking forward to this trip. Hit me up via PM or elsewhere for OT Questions.```
  8. Caffe coretto helps! I myself relish that cold damp Venice winter cold. My favorite time of year.
  9. A new Thread will be coming soon now that I have some clarification as to what goes or doesn't here. I hope you all enjoy it. I do actually put a little effort into my writing here. Thanks also due to those who expressed interest in the continuation. A dopo. J.
  10. I'm uncertain whether this has been covered or not; I don't think so as far as I can tell, - with the recent spurt of hurricanes as a reminder I think this is a topic worth exploring. Obviously, the solutions I propose, fit our needs but as always YMMV & I'm actually quite interested in what other folks do. We live in Southern California so hurricanes are hardly a real concern but earthquakes are very much on our minds. an example in point - We had neither power nor gas, phone for that matter, for a full week after the Northridge earthquake. We did just fine since I raided all the camping stuff from my truck & what we currently do has evolved from that experience. We keep a fair bit of shelf stable food on hand both in our house & vehicles, what follows are examples that work for us. In each truck: 5 Gallons water; the 2.5 gallon things from the supermarket work fine. These do have a shelf life so rotate. 5 days of food for 2 people - a combination of freeze dried stuff & also shelf stable supermarket thinks like Knnorr soups, dehydrated hash browns. My connection's gone unstable; I'll have to finish this tomorrow. (sorry).
  11. Yes. Thank you- I've been very remiss. I'll start a new topic tomorrow - Subject = most likely Venezia 2017 autumn like a moth to a flame redux. That suit?
  12. So yeah... The next trip (or actually several trips later) is forthcoming latter 1/2 November thru early December this year (2017). . Any interest in following along? I enjoyed blogging that once upon a time & would like to think I have mise en place for another go. Up to y'alll.
  13. There's a *ton* of useful stuff I or we as in myself & partner use every day as a direct or indirect result of egullet threads. So yeah; as someone noted this can become an expensive thread... Pretty funny though how much this forum has given us over the years. Equipment that is sublime recommended by trusted friends here. I won't even go into techniques that were learned here & serve us so very well; fodder for another thread maybe? Anyway, I guess this counts as thank you & acknowledgment for how very valuable this place has been to us over the years. Hence my interest in how it has impacted others. Jon
  14. I have not experienced warping with my pan either. Note my CSO is newer than many in this thread & the pan is corrugated which seems to be sturdy enough at least for almost 2 years of daily use in one way or another. JS
  15. Apologies if this has been covered before - if so I'm sure it will get merged somewhere appropriate. Here's the question - what are the best, most beloved, pieces of kit you have added to your kitchen/cooking arsenal in the last 2 years? It could be anything from a pot or pan, appliance small or large even a knife or better garlic press... the possibilities abound. In my case, it would be the tCuisinart countertop combi oven thing & the Darto No 27 pan - each of which I was turned onto from this forum and both see use daily. There's actually a number of things I've been turned on to here that have worked out very well indeed but I thought I'd limit it to the last 2 years so as to keep quantities to a modest roar. Jon
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