Jump to content

vogelap

participating member
 View Profile  See their activity

  • Posts

    160

  • Joined

  • Last visited

 Content Type 

Posts posted by vogelap

    eG Cook-Off #89: Pâtés and Terrines

    in Cooking

    Posted

    On 4/13/2022 at 5:14 AM, Kerala said:

    Looks great! Thanks for the recipe. What's the garnish, please?

    Thank you! The garnish is sprouts with a light lemon vinaigrette. I wanted different microgreens, but could not procure any. Simple green salad alongside.

    • Thanks 1

    eG Cook-Off #89: Pâtés and Terrines

    in Cooking

    Posted

    16 hours ago, gfweb said:

    Pondering pistachios in a terrine. Do they soften up so much that cutting through them doesn't tear the terrine when cut by knife?

    I just made a duck, cherry, and pistachio terrine. I roasted my pistachios a bit (and completely cooled them) before adding them to the terrine, and they're soft enough to not tear the terrine when cut with a knife.

     

    I then lightly sear the slices of terrine to enhance the texture... It's a hit.

    • Like 4

    The marketing of his own cookbook, and beyond

    in Food Traditions & Culture

    Posted · Edited by vogelap (log)

    CONGRATS, Rob! One heck of a journey finally released into the world. Be sure to pause and celebrate this success.

     

    I was, as Rob told me, the very first purchaser of his book. I look forward to receiving my copy! It will hold a special place in my culinary collection.

     

    (Since I own the book (and look forward to receiving it, I don't want to be included in the contest. Share the wealth!)

    • Like 2

    Rethinking tipping culture

    in Restaurant Life

    Posted

    My wife & I ate recently in Miami Florida at a good establishment. We were surprised when our bill included 18% gratuity. I've seen that done for larger parties, but never for a two-top.

    Fine with me... As a culinary professional who normally tips 20% as a minimum, I appreciated the server indicating that they were worth only 18% gratuity. Saved us a couple bucks.

    Then, of course, there was a restaurant in Cincinnati Ohio where we took a 12-top. The server said, "I am supposed to automatically add 18% for parties of 6 or more, but I took a chance with this table and didn't add it". He gambled and won -- our table's tip far exceeded 18%.

    Cookbooks – How Many Do You Own? (Part 5)

    in Cookbooks & References

    Posted

    I am planning to move some books around... That might give me a good opportunity to count my cookbooks because, well, I'd like to know! I know it's over 100 (like I posted before), but just HOW MUCH over, I don't know.

    ←

    Well, I recently counted. My food-related book collection numbers 360.

    My name is Drew, and I'm a cookbook-aholic.

    Latest check is over 500 cookbooks... Yikes. I have seriously slowed down in purchasing/accepting cookbooks (I really have!).

    Most recent acquisitions: Tyler Florence's FRESH and Underly's The Art of Beef Cutting.

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted

    We're staying at the Marriott on Aliceanna...

    Thanks for the comments on Woodbury, Corks, Salt, and Black Olive. I'll check them out. I've also been told that Paper Moon was good for breakfast and that Pazo was not-to-be-missed.

    My wife is interested in a lot of fresh seafood (she wants buckets of the stuff dumped on the table and eaten with the hands), so suggestions in that direction are also appreciated.

    Any other insights?

    Baltimore – Where to eat

    in D.C. & DelMarVa: Dining

    Posted · Edited by vogelap (log)

    We'll be in Baltimore's Inner Harbor area in mid-June. We've got three evenings and would like to dine at some nearby restaurants.

    I see that the BALTIMORE INTERNATIONAL COLLEGE has a restaurant. Any reviews?

    We're interested in high-end specifically, but would welcome all recommendations.

    Forgetting to serve one thing

    in Food Traditions & Culture

    Posted

    I don't tend to forget entire DISHES (like the potatoes!), but I sometimes forget components of a dish.

    As an example, for the life of me, I cannot remember to put the cream cheese in the amuse duck purses at work. I gather the cheese and spoon when assembling my mise, set these items conspicuously in my workflow, and then generally forget all about it and assemble the purses without.

    The only thing that's helped is to put a little blob of cream cheese on the corner of my otherwise-clean cutting board. That provides enough of a trigger that I (usually) remember! (I learned this trick when roasting nuts -- put a nut in the corner of your board and you cannot forget the nuts in the oven. I don't know why, but it works! This has, pardon me, saved my nuts any number of times!)

    For multi-course meals, I do a prep-list and a serve-list with checkboxes. I check off 'milestones' during prep/service to make sure I don't forget things...

    Ramsaywatch UK

    in United Kingdom & Ireland: Dining

    Posted

    (ETA) How tall is he anyway? I've just spent twenty minutes in the kitchen slapping my privates at the range and I'm damned if I can work out how he did it. Either the man's 7'8" or he climbed on a chair to drop his leathery cods into the skillet.

    That conjures a very specific -- and not particularly pleasant -- mental image.

×
×
  • Create New...