vogelap
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Posts posted by vogelap
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Three things I miss...
1. WAHOOS snack food from General Mills. Original flavored. The last batch was produced in July of 2003. They were SO good. Anyone else try these?
2. The old MARATHON candy bars. Simply caramel and chocolate. DELICIOUS!
3. The ORIGINAL Whatchamacallit candy bar, before they added the caramel. WAY better than they are now.
I spoke with General Mills a few minutes before finding this thread, which is why I know the exact date of the demise of WAHOOS.
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I've noticed a printing issue with the class on Brining.
Typically, when I see that a new class has been posted, I select PRINT THIS TOPIC. For some reason, with the Brining class, the right side margins are all messed up -- the text flows off the page.
It's not on my end; the class on DRIVE IN cooking printed fine (and it was posted after the Brining class).
Can someone check, fix, and let me know, please?
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My father-in-law once upended a container of cottage cheese into his lap. His dear family still refers to him sometimes as "old cottage-cheese crotch."
Ah, the things that get us nicknames...
It reminds me of an old girlfriend of mine. She took me home to meet her family. Her father told me that Bonnie's nickname as a child was "poo-ball" and asked if I wanted to know why.
My response? "Hell no!"
Never did find out what that meant, but the mind boggles.
Sincerely,
Drew "Silver Sleeves" Vogel
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And then there's the spring-loaded tongs that love to spring open when I'm cooking something bright red (like dipping tortillas into enchilada sauce), flinging sauce all over me, the husband, the cats, the walls, and the floor. Lovely.
We ended up painting our kitchen blood-red to hide such tong-attacks...
See this picture!
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Then, of course, the problems of fat men with cleavage. Very, very troublesome.
Now there is an image I could have gone ALL DAY without having pop into my mind's eye.
I guess I have to gouge out my mind's eye now. Who's got a pointy stick?
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I've had many a spill into the cleavage area as well. Let's just say having a napkin in my lap doesn't help much
Have you ever considered wearing a shirt to dinner?
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This makes things a lot easier, as the pig can defrost overnight in the bathtub or another suitable large container without any health concerns.
Well, I would imagine that one health concern would be the heart-attack when someone unsuspecting walks into the bathroom and sees a sow soaking in the tub!
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This thread is just one (of the many!) reason why I love eGullet.
Wendy & I are going to Charleston SC (a place called "Folley"?) next week and she tasked me with finding 'a couple good places' to eat while there.
Now, bearing in mind that Charleston is Wendy's family vacation spot and that I've never been there, I turned immediately to eGullet for answers. A quick search located this thread which I printed and highlighted.
Now I feel like I've got a nice selection of restaurants from which to choose! I am going to TRY MY DARNDEST to get us (or at the very least ME!) to the POST OFFICE, having heard lots about it.
Are there any other restaurants/shacks that are outstanding?
I'm also looking forward to getting some nice fresh shrimp and making Shrimp & Boursin Fettucini while we're there...
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Apple And Chestnut Soup with Spiced Cream
Serves 8 as Soup.
SPICED CREAM
- c Heavy Cream
- tsp Ground Cinnamon
- tsp Ground Allspice
- tsp Ground Ginger
- tsp Sugar
- tsp Salt
SOUP
- T Unsalted Butter
- 1 Medium Onion, Diced
- 1 Stalk Celery, Diced
- 1 Granny Smith Apple, Peeled, Cored, and Chopped
- oz Jar Prepared French Chestnuts
- c Chicken Stock, Unsalted
- T Marsala Wine
- c Heavy Cream
- Salt & Pepper To Taste
SPICED CREAM:
In a small bowl, combine the cream, cinnamon, allspice, ginger, sugar, and salt and stir until the sugar has dissolved. Refrigerate for 1 hour.
SOUP:
In a large saucepan over medium heat, melt the butter. Add the apples, onion, and celery and cook until tender and translucent, 3 to 5 minutes. Add the chestnuts and stock, increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the chestnuts are very soft, about 20 minutes.
Process the soup with a stick blender until very smooth. Alternatively, with a slotted spoon, remove the apples, onions, celery, and chestnuts (reserving the cooking liquor) from the saucepan. Put solids into a blender and puree (in batches, if necessary) until very smooth. Return puree to the saucepan. Add the Marsala and cream, season with salt and pepper and stir to combine. Set the pan over medium heat and gently reheat the soup.
Whisk the spiced cream until lightly foamy. Ladle the soup into individual bowls and garnish with the spiced cream.
Keywords: Soup, Intermediate, Dinner, Immersion Blender
( RG467 )
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I'm fairly big and dumb myself...
I'm big, but I don't know if I is dumb.
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As far as knife length goes, have you ever seen that Seinfeld episode with the woman with "man hands"? I'm the opposite: a tall man with little hands. The 10" knife feels unwieldy.
I love my Henckels... I've got two... One 10" chef's knife that sees little use (it was a gift, and the person thought that because I'm a big guy I'd want a big knife. This one is a bit too big!), and one 6" chef's knife that I use almost every day. They're the four-star series, and I like them very much.
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Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
I very much enjoy TDG, but would enjoy them even more if there was a way to format them for printing. I tend to do a LOT of reading at lunchtime (away from computer), and a PRINT THIS ARTICLE option would be most welcome on www.egullet.com.
Any chances of that happening?
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if making a larger batch i would get it started in a kitchenaid type mixer with a paddle or dough hook, mix just until it starts to come together and finish it by hand. the intense action the blade from the food processor is going to exert on the pasta is detremental to your final product, IMO.
Of course the processor would toughen the dough if you left it in there, but he said to pulse just until it comes together, then take it out and work it by hand...
I'm probably going to try that sometime this week. I'll report back!
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There are plenty of reasons why old techniques are just as valid today as they were 500 years ago. Your friend sounds to me like a bore.
Dave... Nah, he's actually VERY awesome. Great culinary sensibilities, and a truly outstanding touch with flavor and presentations. He's a Certified Executive Chef and works with students in cooking competitions, as well as being a competitor (at a different level, of course) himself.
He's got this "Chicago attitude" that I was attempting to convey in my message, and certainly did not mean to cast him in any sort of a borish light. That's not the case at all!
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vogelap, as you further your quest you'll realize that EVERYONE has a different idea on how to make pasta the "best" way.
i doubt you'll wanna drop $1000 on a pasta machine but if your birthday is coming up or your significant other owes you big time, this machine is the mac daddy! IMPERIA P108 - ELECTRIC PASTA MACHINE
Holy smoke! $1000 for a pasta machine seems excessive to me! I'm getting plenty of use out of my $40 machine at home.
Yes, it is clear to me that everyone has 'their' formula for pasta, though I must admit that my chef's suggestion to use the food processor instead of the well method makes sense, especially since I had one well 'break' and spill the egg mixture across my island.
Ah well. Live & learn!
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Last night I attempted to make fresh pasta, but it didn't work. My flour was too dry, and no amount of additional liquid seemed to help. It just didn't work.
Fortunately, I had some dried lasagna noodles on hand, so dinner came off without a hitch. I prepared a meal for my chef-mentor, his wife (also a chef), my fiancee, and a friend of ours. Everything was very good, and I was explaining my fresh pasta catastrophy to my chef-mentor.
He asked me to go through the steps I'd followed... I said, "I got some flour together, and dumped it on my work counter in the kitchen. Made a little well in the flour...".
"STOP!" he said. Loudly. My chef-mentor is a really wonderful guy, but he hides it well under a gruff exterior.
"What?," I said, "I thought the well method was the way to go (that's what Alton told me to do!)."
"Yeah, the well method is the way to go if you live in the [explitive deleted] 16th century. Now-a-days, we have this thing called a food processor. Just throw the flour in there, add your liquids, and pulse it two or three times, until it comes together into a ball. Then you work it by hand for about 5 minutes, then toss it into the fridge while you drink a [explitive deleted] beer. And, while you're up, get me one too. :wink:"
Next time I make pasta (sometime this week), I'm going to use his [explitive deleted] method
. I'll report back how it goes. -
Just an update on the pasta machine...
Stone... I don't want you to think I'm overly serious about this! I'm not... Just interested in tapping the collective wisdom of this board.
I made some pasta (using only all-purpose flour; I thought we had some cake flour but was mistaken!)... It was noodles and some ravioli that I stuffed with camembert & toasted walnuts. It was pretty delicious!
This weekend, I'll be making fresh lasagna noodles... My question is -- what roller setting is the best for lasagna noodles?
Thanks!
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What other ways can they be cooked and used?
We dined on a truly amazing Rock Shrimp Tempura with spicy kochujan aioli at MORIMOTO. I'd try to make that!
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If you haven't yet purchased the atlas machine, take a look at the belpasta trattorina.
I think my next pasta related purchase is going to be the meat grinder/pasta extruder for the kitchen aid, it'd be nice to be able to make tubes.
Shoot. JUST got back with the Atlas. The Belpasta you mentioned looks GREAT... It's clearly a Cadillac. Right now, I just want to see how much I enjoy hand-making pasta, so a Cadillac is a bit overkill.
My next big kitchen purchase is going to be a KitchenAid, that way I'll the main thing on which to attach the myriad attachments!
Oh boy... All semolina? All AP? Half AP & cake? Decisions, decisions!!!
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Question: if I'm thinking of the right chitarra, it's a pasta slicer that looks like a tiny loom, upon which you roll the pasta through the guitar-stringy-looking things- is that the same thing you're describing?
Oh. And seafood filling with saffron sauce sounds good to me, too!
Thanks for the tip about the basic pasta recipe! As it turns out, I've got some cake flour sitting on a shelf at home! I'll do an equal mix of cake & AP and let you know.
The chitarra is as you described it... The lady at Sur La Table made me promise to call her with a full report once I've used it... I guess she hadn't sold any before. It was less than $20, so it wasn't an extravagant purchase. I'll report here as well once I've used it!
Now, if someone could just toss me some recipes for the ravioli stuff with seafood with saffron sauce that is rattling around in my head!
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Well, the bug has bit.
Last night, I was thinking of making some fresh pasta. The idea was rolling around in my head, but solidified into a PLAN when I saw Alton Brown talking about PASTA on GOOD EATS! I've spent part of the morning looking at my options, and have pretty much decided on the ATLAS MARCATO PASTA MACHINE (model 150) with a chitarra. Also (finally!) replacing my bench scraper that was lost during the move.
Now, I'm looking for beyond-the-basics recipes for pasta... I'll make Ravioli tomorrow, so any filling/sauce suggestions would be most welcome. Seafood ravioli with a saffron-y sauce? Sounds good to me! Suggestions?
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The foie gras, lamb and duck confit don't sell much. Consequently I have a freezer full of leftover Foie scraps. Every once in a while we have a dumpling party. We sear chop and roll the foie gras into wonton wrappers. This we serve deep fried at high end banquets with a fig sauce.
SEND THE FOIE GRAS SCRAPS TO ME! I'll take them!
Drew Vogel -- Foie Gras
1132 Waycross Road
Cincinnati, OH 45240
I
FOIE GRAS. Cannot get enough of it. Ever. -
I am always interested to learn what others are reading, within the subject area of cooking or without.
As for me, I am almost done with The Eyre Affair by Jasper Fforde. It's a non-food book -- an adventure mystery set in an alternate 1985. Quite fun.
Next up on the docket is Henry V by William Shakespeare. I will be auditioning for it in several weeks, and I need to brush up!
I'm currently stockpiling my food magazines -- Gourmet, Bon App, F&W, Fine Cooking, and Saveur (I recently subscribed to most of these to take advantage of the savings) in anticipation of our trip to the Dominican Republic at the end of this month. Magazines are good for reading on the plane and in the airports. Wendy & I will be in the tropical warmth for my birthday, a fact made even more tantalizing by rumors that it may snow here next week!
I've got, once we get back, The Chef's Art: Secrets of Four-Star Cooking at Home to read. It's too heavy to cart on vacation! There are a few other food-related books on my stack, too.
I admire those individuals that are in the midst of several (!) books at one time. I cannot do that -- I get confused rather easily, and would certainly think that Henry V was showing me how to make a great crepe!
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As always, Malawry, I enjoy your posts. One of the things that has is fun (and educational) for me is to look for words/phrases that I don't yet know in your reports, then consult my FOOD LOVER'S COMPANION or other resources to find out what they mean. Quite educational! I'm convinced that I could hold my own, at least for a little while, in a chef conversation!
I am excited that your catering job went so well. And remember: The reward for good work is more work!
Food Network Chefs
in Food Media & Arts
Posted
Any of the IRON CHEFs are my favorites on Food Network.
I just love the IRON CHEFs.
Even my license plate says, "IRN CHEF".