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Everything posted by MikeHartnett
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Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)
MikeHartnett replied to a topic in Cooking
Chris, I made stresa quite successfully on a rack in the fridge without cheesecloth. In the old thread, someone said there's no noticeable difference between this and stresa air-dried. Tasted delicious. No mold. Good luck. -
The second to last sentence in the first paragraph of the directions: "...the red wine and tomatoes, two umami superstars." Red wine seem like an odd addition, but then again, so do tomatoes. Who knows?
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Sriracha and ketchup is delicious on fries. Sriracha and mustard is good too.
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September's not a good month for tourism. I'm sure there are reasons, but I am not privy to them. Cross your fingers and hope that New Orleanians and tourists ignore the doomsday media and keep right on going...
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Please, please knock on wood after saying that. Iris is one of my absolute favorites. I'll be devastated if they start going downhill.
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I understand that, but considering it was closed for only a short time while they were moving, wouldn't at least a note indicating this be in order? It's one thing if the restaurant wasn't yet open, or was closed indefinitely. Iris closed for a short time, with an intent to reopen as soon as they moved. It just seems unfair to preclude such a fantastic restaurant unnecessarily.
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I'm not terribly concerned. Bywater isn't a fantastic location for supporting a fine dining establishment, and regardless of personal feelings on the issue, being attached to a clothing-optional gay pool likely doesn't help business.
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Do hit Stella! It's fantastic. Regarding the top ten, I think it's a good list, but it's missing both MiLa and Iris. Also, I haven't heard good things about Bayona in quite a while, though admittedly, I haven't been there in a while.
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sear it.
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I agree. I don't see the difference between cooking a steak this way and cooking mushrooms. I realize that doesn't really answer the question, but I think they have the same answer, when it's reached.
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I just got a couple from Whole Foods to compare with the farmer's market specimens. I'll do a side-by-side comparison. These were grown in Plaquemines.
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Satsumas coming to the Crescent City market this week!
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The confirmation does say it was shipped yesterday, though. There's hope!
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Agree completely on Brennan's. Jacques-Imo's just isn't that great. Probably worth looking into something else.
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I think I used reduced mushroom stock instead of truffle juice and oyster mushrooms instead of the sliced truffles. ← Cool. Thanks. I might try this soon.
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AEK, what did you sub for the truffles?
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Sort of how I feel, but the flip side of the coin is that we get a signed copy with a special jacket. Collector's edition. It's like waiting to buy a deluxe album. You could get the cheaper version sooner, and you can in this case also.
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On the mosaic site, I think I read that they're hoping to ship them out around Monday.
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I'm not implying anything is wrong with it. I guess I'm really asking whether the flavor would be the same or similar with a shorter brine time.
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Pickling anything tends to make it good. I support it. Maybe I'll try it. ...Although I do have a question- why brine it for 2 weeks? Seems a bit excessive...
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Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)
MikeHartnett replied to a topic in Cooking
← Exactly. It isn't guanciale if it's made with belly. Just unsmoked bacon, correct? ← the spices are the same as guanciale ,just the base flesh is diffferent, Probably otta be "pork belly in the style of guanciale" Bud ← As I understand it, though, it's not the spices so much as the part of the pig. It's like saying "chicken wing in the style of chicken leg." -
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)
MikeHartnett replied to a topic in Cooking
Thanks. That's what I thought. -
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)
MikeHartnett replied to a topic in Cooking
← Exactly. It isn't guanciale if it's made with belly. Just unsmoked bacon, correct? -
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6)
MikeHartnett replied to a topic in Cooking
Recipe in the NYT Dining section for "Pork Belly Guanciale." Why would they call it that? Why not bacon? http://www.nytimes.com/2008/10/01/dining/0...html?ref=dining -
I completely agree. MiLa is fantastic. While Cochon and Herbsaint are very good, MiLa takes the cake for me.