jumanggy
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Posts posted by jumanggy
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Where do the pros store your silicone? I'm asking because my collection has grown from a few to a bunch, so what used to do just fine in my toy box has now started overflowing and falling out all the time. Are you hanging them on a wall? These suckers like to creep around so I've got to get them wrangled.
Hi Rob, I'm thinking you might like to use one of the large plastic storage boxes with lids that snap on the sides. Take up a lot of space but I'm sure that's space you don't mind using for your toys
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Hmm, since you have a pretty wide range of techniques you want to master, I would suggest Wayne Gisslen's Professional Baking. (The only book of Friberg's I've seen is the Advanced Professional Pastry Chef, which is nice but not the best place to start.) The decorating aspect is touched upon, but there are more books (and less expensive ones) that cover that topic (esp. working with fondant and sugarcraft) more in-depth.
I can't say there are "top" techniques you should master. Each subdivision of pastry is just so deep. Or would you care to elaborate a bit more?
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I cannot believe this topic is more than three years old!! I hope I can browse a copy soon, I'm excited for this title too
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Hi Emmalish, The only other time I'd seen the instruction to stir the leavening in at the end is for red velvet cake (Jaymes's version to be exact). I actually still don't really know the explanation but I did it as indicated anyway. However, for this cookie dough in particular, the possible explanation I'm thinking of is that it prevents bitterness/soapiness from uneven distribution of soda into a thick batter (such as gingerbread). However, I make my gingerbread the usual way and it turns out fine. I'd probably even go so far as to cream my butter with it (thanks, eGullet!) since it doesn't matter at what point you add it (as it is a resting dough).
I just made these cookies from an old issue of Martha Stewart. For the most part the recipe reads as I would expect a cookie recipe to read, but after creaming the butter and sugars, and whisking together all the dry ingredients (except for the baking soda), the recipe says:In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.Why would the baking soda be activated prior to adding it to the recipe? It didn't make sense to me, so I skipped this step and whisked the baking soda in with the rest of the dry ingredients. The cookies turned out fine, as far as I'm concerned. Would they have been better had I followed this step?
Has anyone ever seen similar instruction before? Is there a reason for it?
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I'll share one of mine:
Cookblock - not being able to cook due to extreme guilt over the massive amounts of leftovers/gifted food that have been accumulating and need to be eaten.
(I'd put the etymology in, but I don't want to be banned...)
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Oh come on, Kim, like you've never had potato puree mixed with vodka in a champagne flute. (With caviar for some reason.) Ha ha ha!
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Hi Rona-- it was a while back (before I developed any interest in food at all), but I don't recall the breakfast having much of a Filipino flavor. I could be wrong-- haven't recently read the reviews of the place either.
My preference for tocino is either Pampanga's Best or Tita's. I dunno if there is really a place out there that cooks tocino the way I like-- deeply caramelized (scorched in places) and syrupy. Only Jollibee comes close to cooking it this way. You'll have to boil the tocino in a bit of water, then as the water dries up and the sugars start to caramelize, add a bit of oil and fry until it starts to blacken and the pork is a deep red. It's a bit of a pain to clean up the pan afterward (use a pan that can handle a lot of scouring), but totally worth it in my opinion.
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Yeah, I think Tagaytay is well within reach travel-wise. Two hours south, and shorter if you make a run for it before the morning traffic.
I did eat at breakfast at Antonio's once. It was a good experience, even if it was one of the more expensive ones (not saying much in the Philippines). I'm not much of a steak person (blasphemy, I know, but hey, I'm a dessert guy, heh), but I was impressed with the quality of the food. Even if you ultimately decide it's not for you (you might prefer their more casual grill, or Sonia's garden, or, uh, Josephine's), a trip to Tagaytay is a great way to get some fresh, cool air and great produce without having to take a long trip.
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From the Good Eats Fan Page (Episode on Cheesecake):
The problem is if they get too hot or if they heat too quickly, these proteins over-coagulate. That is they tighten up and they can literally wring all the moisture out of the cheesecake.So, not cracking, but curdling. Don't ask me how I know but I found that too-eager and jiggling of the cheesecake to see if it's done is a more likely culprit for cracking!
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You can take a gander (or a hog) at the cooking procedure market-man outlined here:
http://www.marketmanila.com/archives/sizzl...s-nose-and-ears
and see if it sounds feasible.
I'm not really a fan (though I do eat it occasionally), so I've no idea what the best recipe is-- it seems the best is always at the local grill-and-bar
If you have a cast iron pan, heating it blazingly hot should work. Sizzling plates are not that expensive here-- though they are still very dangerous things on the table! -
Thanks so much Rona! (Thank you also, Rob, for mentioning my blog.) You guys are so nice
Anyway, you might also consider reading ourawesomeplanet for dining suggestions and restaurant reviews for Manila-- I believe it is last year's winner for best food blog. -
Puffed wild rice that went into a savory granola...it was much tastier than it looks.
safe, inexpensive prop for zombie movie.
I just wanted to type it out here just in case some poor movie producer was looking for solutions via Google.
I am just hoping it looks less vermiform when mixed in with the rest of the granola...
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Peter, you forgot Elevenses! Hee, I'm just referencing Lord of the Rings. Anyway, this stereotype has amused me in the past too (I have a vague recollection of it having something to do with the food being underseasoned?). Strange because I didn't suffer any horrible meals when I was in London (well...).
One of my blog friends, Jack, was writing a series about this. He talks about it in his first entry here.
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I am kind of excited (freaked out over the extensive use of "novel" starches at his website, I'm so backwards as usual). I'll wait for your take on the book if you don't mind
I know it really has nothing to do with his skill (he is an award-winning pastry chef after all), but I keep rolling my eyes each time I see his giant face on the cover!
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I think it's important to note that most of the recipes in Jamie's Italy, which includes the Pici con Ragu, came from learning from the locals; it's not really a good reflection of his personal recipes (i.e., the Cook With Jamie book).
I don't have a lot of non-pastry cookbooks. I hesitate to name the pastry chefs I think are celebrities because they're all pretty much celebrities to me. Limiting it to those who appear regularly on television, maybe with their own show, there aren't a lot (Gale Gand, Jacques Torres, Warren Brown, Anna Olson, James Martin). Browsing through their cookbooks (except Olson's) they all seem harmless enough. But I would think twice before purchasing a book from the Hairy Bakers, for instance. It's not really a fair assessment but I feel like the show/characters they put on are compensating for some lack of ability or taste. Maybe I have just enjoyed the books of leaders in the field who maybe don't have the time (or personality? hmmm) to appear on television regularly (Pierre Herme, Francois Payard, among others) too much.
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Place the yolk in a small microwave-safe bowl, prick with a fork, and cover with cling film. Microwave (it just takes a few seconds) until it's just lost its sheen.
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Hi Tampa Bay Realtor, I'll share part of an e-mail I sent to a guy who was inquiring me before about the same thing.
I live in Quezon City, and for now there aren't a lot of shopping malls, so restaurants are still located on main streets. Be sure to check out Tomas Morato Avenue, where it's one restaurant after another. Café Juan is a good Filipino restaurant. Also on Tomas Morato is Restaurant Uno, which is not a Filipino restaurant per se but it is my favorite and has a good blend of classic and unique dishes. A few minutes away you have West Avenue, where you will encounter KKK and Kamay Kainan (literally "Hand Eating"). I wanted to cite a good eat-all-you-can buffet (so you can sample plenty of Filipino dishes in one go) and it looks like Kamay Kainan is it. KKK is an a la carte Filipino restaurant that also has had a lot of good reviews.In Manila (proper), Remedios Circle has Café Remedios and Café Adriatico. The former is a well-renowned Filipino restaurant. You might also like to eat at Aristocrat nearby: their chicken barbecue is what all chicken barbecues here aspire to be. Traveling along Manila Bay you might see some dampa, which is a restaurant next to a fish market (don't worry, the eating area has a boundary and is not fishy at all) so you can choose your fresh catch and have it cooked and served on the spot. Pantalan near Manila Hotel is such a place.
In Makati you have several high-end restaurants, most of which are associated with shopping malls. Greenbelt in Ayala Center seems to have accumulated most of them. Sulohiya and Sentro are two good Filipino-themed restaurants. If you're suddenly not feeling Filipino food, just take a walk around Greenbelt-- the selection will wear you out. I'm talking three buildings-- a total of 7 floors of restaurants.
In Taguig, a short distance from Greenbelt, you have Serendra and The Block, which is not really a shopping mall but totals three blocks of shops and restaurants. Serendra is battling Greenbelt for restaurant supremacy. I haven't eaten here often (the prices at one restaurant, Mezzaluna, shocked me), but you might like to try more reasonably-priced fare at Conti's (mixed cuisine).
In San Juan, Greenhills shopping center will just blow you away in terms of density. The stalls inside are jam-packed with knock-offs, jewelry, local handicrafts, and pearls. (Just beware pickpockets.) They have some restaurants-- Arya (Persian cuisine) was named best restaurant by a high-society magazine here. The only French-style patisserie, Bizu, can also be found here (though it has a branch in Greenbelt also).
Long story short-- if you're feeling confused, it helps that all sorts of restaurants and fast food places have aggregated in shopping malls. Though there are still a lot of gems that are located on the streets.
http://www.ourawesomeplanet.com/awesome/20...o_filipino.html
Our Awesome Planet is a great site. Above I've linked to its review of Bistro Filipino, a place I forgot to mention above.
EDIT: I just now realized that KKK must sound alarming. It stands for "Kataastaasang Kagalanggalangang Katipunan" ("Highest, Most Honorable Organization"), a revolutionary group during the Spanish occupation, formed in 1892.
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I'll look for some sable recipes, and the coffee jelly is a good idea.
Pierre Hermé's Viennese Chocolate Sablés (from the Chocolate Desserts book) are good ones. My friends raved about how elegant they were.
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Today I received an e-mail from the casting associate of The Food Network. They're starting the casting process for the upcoming season of TNFNS. You can go to http://www.foodnetwork.com/star and upload a video/application or mail it (received by October 31) in DVD or mini-DVD format to their offices.
Alternatively, they also have open casting calls:
WHAT WE ARE LOOKING FOR:* Cooking Know-How: You can be self-taught or professionally trained or somewhere in between, BUT YOU MUST HAVE FOOD KNOWLEDGE!!
* Personality that Pops: Do people often tell you that you have the charisma and personality to have your own cooking show?
* Teaching Skills: Do you teach at culinary school or maybe a cooking class and want to bring those teaching skills to the next level? Do you have a clear point of view on food and want to teach America about it?
****One winner will receive his or her own six-episode show!!
(snipped part about the online application, see above)
ATTEND AN OPEN CALL- Please bring your filled out application to the open call events.
Washington DC- Friday, October 3rd, 2008- 10am-3pm
The International Culinary School at The Art Institute of Washington
1820 North Fort Myer Drive Arlington, VA 22209
New York, NY- Monday, October 6th, 2008- 11am-3pm
Sutton Place Restaurant and Bar
1015 Second Ave. (btw. 53rd and 54th) New York, NY 10022
Los Angeles, CA- Wednesday October 15th, 2008 10am-3pm
Art Institute of California- Los Angeles
2900 31st Santa Monica, CA 90405- 3035
Charleston, SC- Thursday October 23rd, 2008 10am-3pm
The Art Institute of Charleston
24 North Market Street Charleston, SC 29401-2623
Portland, OR- Thursday October 23rd, 2008- 10am-3pm
Portland Marriott Downtown Waterfront
1401 SW Naito Parkway Portland, OR 97201
Philadelphia, PA- Wednesday October 29th, 2008 10am-3pm
Embassy Suites Center City Philadelphia
1776 Benjamin Franklin Parkway Philadelphia, PA 19107
Anyway, I am totally not eligible for this (though I suppose if I really wanted to, I could try anyway), but the thought of someone knowledgeable and from eG really excited me
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Apple Trifle with Apple Doughnuts:
Not my original dessert-- it's a recipe from Jason Atherton's London restaurant, Maze. The trifle is apple jelly, caramel custard (my first time to use a vanilla bean! I love the specks!), and Calvados cream. It's supposed to be topped with a cider granita but I skipped that. The thingies on the side are apple-filled doughnuts coated in cinnamon sugar. The sugar didn't quite take to the doughnuts-- I really need caster sugar lying around
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Larry - I am loving these desserts you've made. (I only wish more people in this household of mine liked lemon-flavored desserts!) Anyway, the flavors of the peach pie sound spot-on. I also love the interactive aspect of the dessert, it's quite imaginative as always!
CanadianBakin' - Those cakes look pretty darn near-perfect to me. I believe the sparkles in your daughters' eyes will agree with me!
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Wow, this isn't even the first time White Rabbit has been embroiled in controversy. There was a formaldehyde-related recall in 2007:
http://www.channelnewsasia.com/stories/sin.../289512/1/.html
but to be fair, the company stated that the tainted rabbits were actually from imitators.
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Just to add my 2 centavos-- I do use iodized salt for baking applications, but it was a huge mistake to use it to layer my Potatoes Anna-- it had turned them an unappealing blue-gray.
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Pastry & Baking Cookbooks in 2008
in Cookbooks & References
Posted
Hi Darienne! I actually have a review of the book on mine and (eG member) lamington's site, on The Gastronomer's Bookshelf. Do write me if you have any questions! (Though the book is in Manila and I'm in New Jersey, it's pretty embedded in my mind.) I also made one of the recipes, which came out beautifully (see it here). I've heard plenty of good things about the flourless chocolate cookies too, which came out in the New York Times.