MikeHartnett
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Posts posted by MikeHartnett
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I've only ever made it with white sugar, has anyone tried other kind of sugars?
I've read that it generally isn't made with other sugars, like palm sugar, because impurities in the sugar make it easier to burn.
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Prior to this, I filled basket then levelled in four different directions to even up the fill. Then straight down tamp and spin and clean off edges of basket before putting on machine. The missing piece was the nutating motion.
You must have been either taught well or discovered it by yourself because I have not seen baristas here doing that type of tamping and since looking it up it seems to appear only on coffee-obsessed web sites.
I do it. Learned it from a coffee-obsessed website!
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Aforementioned Tracy's & Mahoney's are good, but I'd have to add Cochon Butcher in the Warehouse district if you're into sandwiches. Not poboys, but full of house-cured meats and great flavors. Also worth a stop: the fried seafood sandwiches at Casamento's: cornflour crusted, fried in lard, served on toasted pan bread. The trout sandwich or fried oyster loaf are classic.
As always, Celeste is on the money.
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Ok. As far as po boys go, I think your best options [relatively] close to public transportation are Mahony's or Tracey's (which is where the kitchen staff from Parasol's moved). Both of these are on Magazine, which is a few blocks' walk from the St. Charles streetcar line, depending on how far down the line you are (the shape of the city means some of the main streets vary greatly in distance depending on where you're at). Tracey's is known for its roast beef po boy, while Mahony's does most things pretty well, including classics and a few non-classics, like fried chicken livers with cole slaw.
As far as other dining options, could you give a little more info on how long you'll be here/which meals you're looking to eat, etc.?
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Agreed. Looks like a Shun to me.
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Ah. Got it. Thanks!
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Question for someone who has the book (or someone who doesn't): what is corn powder, and where does one acquire such a thing? I've seen it called for in at least 2 recipes from the book, and I've never heard of it.
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Nice! There have been worse first posts...
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I was recently given a bottle of Bittermens Xocolatl Mole bitters to try out, and while I've used them in some things I'm looking for some more suggestions on what to do with them. I've found that they pair well with rum and Carpano Antica Formula, but I'm not sure where to go next. Any ideas?
I think they work well with whiskey in classic drinks like old fashioneds or manhattans.
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slkinsey gives a pretty thorough explanation here.
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You can actually make some very nice coffee with an Aeropress if you completely ignore the instructions. First, buy a Coava metal filter. Use something approximating a pour over grind. Invert the Aeropress and put about 18g of coffee in it. Pour around 210g of hot water in, very slowly. Wait about 50 seconds, then stir for 10 seconds. Put the filter and lid on, flip it back over and press slowly, just using the weight of your hands. Quick, easy, delicious, and simple cleanup.
ETA: Oh, and forgot to add: water temp should be high 190s-low 200s F. Not 175.
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I figure you're probably aware, but I have to ask: did you look for the seeds titled "achiote" as well as annatto? As for your actual question, I've never used it, so I'm of precisely zero help.
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Are you familiar with the South Indian dish sambar? Because vengaya sambar (shallot or "baby onion" sambar) is one of the finer things in life!
I had it with onions at my favorite Indian restaurant that just recently closed. It was wonderful! I'd appreciate your ideas on the best recipe. I'm going to an Indian market on Tuesday (the closest is 90 miles away).
Mangoes and Curry Leaves by Alford and Duguid has a good recipe. Click the link below and then on pg. 187.
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Vac pots tend to bring out more brightness in coffees. I tend to prefer them for African coffees with brighter, fruitier profiles, but they can also be used to interesting effect for other profiles.
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Personally, I love David Thompson for his "vagueness" - his recipes encourage experimentation and urge you to use your senses - especially your sense of smell and taste - Thai food requires endless rebalancing of seasoning to keep the bold flavors balanced and in check with one another. That doesn't make it the ideal cookbook for a beginner.
This. I was just talking about how much I love his recipes ending with "this should taste salty, sour, sweet, hot." It seems sort of strange that more authors don't tell you what the food should taste like...
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I don't think you can ever properly "crack" canned coconut cream. I've tried.
Really, this is your best bet...:
Man... You're going to make me do this, aren't you?
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If you use metal utensils on Teflon pans, then yes you are a bad cook. Regardless of how tasty the meals you're serving are they are tainted with tiny bits of scraped up non-stick surface. That's definitely not being a good cook.
Have you ever charred even the tiniest portion of meat and then served it? That's carcinogenic. Are you a bad cook?
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Generalizations make baby Jesus cry.
^Mostly this. But I do have one generalization: people who don't enjoy cooking generally aren't much good at it.
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18.25 inches. Annoying, both because many appliances don't fit under them, and because there's about 1.5 times that much space above the cabinets.
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Mmmm... I'd love to hear about this. Love bhel puri.
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My copy says 4T cornstarch to 6T water, I believe, and references potato starch, but concludes that cornstarch is more easily obtainable in the West.
I use pork too, and it's one of my favorite recipes on earth. I've been eating quite a lot of it lately.
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To be honest, I'm not sure I understand it. The idea behind Gilt, as I understand it, is deals on brand name stuff. Sort of a "you don't have to be loaded to dress/live/etc. like you are" idea; it doesn't have to be snobby and out of reach. It's a very coherent idea. Gilt Taste, however, seems to clash with that idea. Brand name foods for way-high prices. Ribeyes for $85 a pound? $222 worth of caviar? Plus, while I have deep respect for most of the people writing for the site, I question the motivation for hiring them. To draw people to the site to purchase hundreds of dollars worth of caviar? I just don't see the correlation.
When I first heard about Gilt Taste, I was excited by the possibilities. Unique stuff at good prices, I thought. Plus, if all these people had signed on in apparent support, it had to be good, right? At this point, though, it seems like someone else trying to sell fancy, overpriced oils, caviars, and giant hunks of meat to people who don't know any better, instead of seeking out the truly unique and providing a good deal.
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If you are hanging about in the Mission, Delfino's is across the street from Bi-Rite Creamery, both good. I developed an instant crush on one of the guys at the creamery, so I remember the experience almost more than the ice cream. If I was 25 again I would be there all the time. I had the salted caramel, which is awfully good. And don't forget Tartine. I can't speak for the croissants in NY, since I've never looked for one there, but Tartine's are amazing. And so is the bread pudding with fruit, and the coffee is excellent. And it's usually very crowded. I like late morning on a weekday: lots of baby strollers, dogs etc. It's been so long since I lived in the Mission (or in SF) that I feel like a tourist when I'm there. Never been to Mission Chinese, mentioned by eje, but I've heard interesting things about it.
Ditto all these recommendations. I have been to Mission Chinese, and it was outstanding, even though for most it's not a "destination" restaurant. I guess, though, that coming from NYC, Chinese might not be high on your priority list in SF. That said, it's very good.
And just as a tiny point of correction for ease of searching, it's "Delfina". It's a side-by-side pair of restaurants. I haven't been to the more formal of the pair, but Pizzeria Delfina was a ton of fun, and the food was very tasty.
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The Rendezvous Rye is one of my absolute favorites. I need to pick some more up next time I'm somewhere I can get my hands on it. Maybe in Chicago next week.
New Orleans Restaurants: Reviews & Recommendations
in Louisiana: Dining
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You've got it all right. Cochon, though, is a must if any of them are. Just didn't realize what you were looking for initially...