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Everything posted by FoodMan
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There is absolutly no reason why you shouldn't do that. the recipe is long and dividing it into steps is the best way to tackle it. Go for it and report back.
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[Moderator's note: Welcome to the first "Charcuterie" topic, devoted to Michael Ruhlman and Brian Polcyn's book of the same name. This massive topic ran from Dec 2005 until July 2008, at which point the topic was closed and carefully indexed by host Chris Hennes. Click here for that index, in which you'll find all of the information our members have contributed over the years. We've also started this topic for new discussions of the recipes in Polcyn's and Ruhlman's book. -- Chris Amirault] Thread in FM&N discussing the release of Charcuterie eGullet friendly link to buy the book Alright, everyone should be familiar with these types of threads by now. So here’s what I’ve tried from this fun book so far. Cured salmon. I used half a recipe and did not have any fresh fennel on hand so I did not use it, but I did use the roasted fennel seeds. Here are some pics finished curing Served on a homemade salt and sesame bagel. It really was exceptional with a perfect texture and amazing taste. It was not at all too salty or too sweet and the fennel was a perfect addition to the salmon. I’ve always heard cured salmon is easy to make but this was really easy and I will be making it again. The bagel was smeared with cream cheese and also topped with shallots and capers. Currently I also have a 3 pound beef eye of round curing (1st cure) to make Bresaola. I forgot to take a picture of this one but I will when I add the rest of the cure a couple of days from now and will report on the final product. For Xmas, I am planning on making a couple of different sausages and probably the duck roulade. So, come on. Share your Charcuterie.
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Ling, it does look amazing, and the filling looks good enough to scoop up and eat! i have to make this one soon
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Ghamma is considered special occasion food in Lebanon. My grandma never fails to make it whenever I visit, usually with goat "parts". It's all a balance of flavor and texture really since different parts have different textures. Her stuffing is very oniony usually with a good spicing added in and some chickpeas, no tomatoes. My favorites are the small intestines and the honeycomb pieces...it's a texture thing again . As for the smell, like helou said, it should smell appetizing, aromatic and fragrant with spice and other herbs (especially "ottor", not sure what you call it in english). the ones you had must've been not very clean. Thanks for posting the picture.
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Hmm, that is a thought. But the year's not over yet! ← Oh yeah...I like this very much too! Then we all need to have access to Kevin's nice book collection though . Mine is not nearly as good.
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Fifi- Simposio has gotten very favorable feedback and has been going on for years. I really want to try it for lunch for a pasta or like Jason said, a risotto. the waiter did say it can get busy during lunch but hopefully not too busy or noisy. I will report back once I do as well. Bill, that Osso buco looked amazing (and huge) when it was served to a table nearby. I had to choose between it and the seafood dish and I chose the lighter seafood dish, but it is still certainly on my radar for other visits. I also noticed some very good looking chops (veal probably), being served.
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I've been more or less still eating Tortellini in Brodo for the past couple of days. It has to be the best dumpling "soup" ever. Actually yesterday I used up the pasta dough scraps (nothing is wasted) to make an impromptu "Pasta e Fagiole" with some canned red kidney beans and stock.
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Well Kevin, I am sure I am not alone in saying. This thread -or should I say updates to this thread- will be sorely missed come January.
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Two things. I also tried the cabbage dish since I had a half head of green cabbage I needed to use and I added some fresh thynme into the mix as well. how did I not make this before? It was very very good, sweet and pungent with olive oil and garlic. Oh, I also added a small splash of red wine vinegar after it was cooked. It worked out very well. I got a copy of the Splendid Table from Half Price books a few days ago. What a splendid book it is! I am already more than halfway through reading it. The pasta chapters alone are worth the $9 price tag . Thanks Kevin (and the rest of you) for recommending it. they also had Kasper's "Italian Country Table". Is that worth picking up as well? Well I guess I have three points today. Kevin, I though E-R will take us to the end of the year (2 months). Didn't you say that when you started working on it?
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I am not sure why I have waited so long to go to this unassuming restaurant locate don the intersection of Richmond and Chimney Rock. Probably because of it's location in -more or less- a strip mall. I have heard many good things about it but finally got to try it a little over a week ago. Simposio is a fine dining Italian restaurant owned and operated by an Italian chef from the La Marche region bordering on Emilia Romagna. The main attraction of the restaurant are the homemade pastas which on this trip we only got to try one of them but there were many, both filled and non filled. the pasta we tried was the Strozzapreti with Italian Sausage and spinach. The homemade pasta is like a Tagliatelle noodle but a little thicker and is sort of twisted or "tangled", it was perfect with the hearty sausage and light tomato sauce. Hands down the best dish of the night. everything else was very good as well. We had the Carapccio with Arugula, Grilled crispy Calamari and a fillet of snapper in a light wine sauce with shrimp and mussles. we washed it all down with a nice bottle of red wine. Other reasons I loved this place are the atmosphere. It is not nearly as noisy as other places, like Da Marco. It is elegant and classy without being stuffy and our waiter has to be one of the friendliest people in the business. His name was Homero, ask for him if you go there. the general manager (from Positano in Italy)stopped by a couple of times to chat and made sure we are happy with everything as well. The only negative I found about Simposio is their desserts list. It was very....plain and uninteresting. I really cannot wait to return and try more of their pastas. Even for an extended lunch it is not a bad idea.
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David Foster Wallace on Lobsters
FoodMan replied to a topic in An eG Spotlight Conversation with Ruth Reichl
Here is a link to the Lobster article..now I'm off to read it. -
Yeah it is from the Chocolate book I thought the chocolate whipped cream works quiet well, probably because of the cinnamon in the syrup. However, I do prefer the more traditional plain vanilla whipped cream with a babba or a savarin. so next time I might make both creams since everyone loved it so much.
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I am taking a couple of days off from work, sort of an extended Thanksgiving vacation. So today I decided to make good use of the turkey leftovers. Bolognese Tortellini in turkey broth I made a rich stock with the turkey carcass and made a filling from leftover turkey meat, chicken and mortadella. This is time consuming so I was very lucky to have a sous chef to help me roll the sheets. He's taking a day off from daycare too Unfortunatly soon after he moved on to more interesting things and I had to fill the pasta by myself I had two of these baking sheets when I was done Finished and heart warming with a sprinkling of chili flakes and Parmeggiano Dessert was preped yesterday. Pumpkin Cheesecake with caramel and a gingersnap crust
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Well, this is not exactly from the book but my variation on the potato rosemary bread. I used roasted butternut squash and sage insated of the potato and rosemary. I also use a little less water since the squash is "wetter" than mashed potato. It was an excellent combo
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Not really. I assembled it the night before and refrigerated the cake so the next day slicing it was not a problem. Eating it though....that was a little tricky.
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I used the Dacquoise recipe, actually I doubled it to make this lovely 3-tier cake for my wife's birthday: More comments about it are in this thread I think letting the batter rest makes a big difference in the final result.
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It's been almost two years since I posted this query and since then I have made this wonderful dessert a few times using different recipes. It's been my wife's favorite since the first time I made it and she asked for it for her b-day last year and this year (last week). I thought I might as well re-visit this thread and post my progress because the cake gets better everytime I make it. This time around I used a combination of recipes to make my Dacquoise. I used the Dacquoise recipe (for the layers) from P. Herme's Chocolate desserts book, I used the coffee buttercream recipe from the Nick Malgieri recipe from LeitesCulinaria.com and I added a nice layer of ganache based on a recipe I got from Saveur. This resulted in my best version of this cake...ever. It is absolutly outstanding and the birthday girl and her co-workers can attest to it. Too bad she forgot to take a picture of the cut cake to expose the layers. So all I have are those: The unbaked Dacquoise. notice the extra cookies I piped with the leftover batter. Had me a nice snack with coffee. Sorry, I have no pic of the cut cake .
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I used a 10 inch springform pan, 3 inches high. Don't forget to generously butter the outside of the can .
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That Lasagna is just luscious! I cannot believe you had a secondo after it. The Veal is wonderful looking as well, almost like it was cooked rare. gotta love Paula's tips.
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Well, I claim ignorance when it comes to Texas distribution laws, but that sounds like hooey to me. You can get Dominus at Costco, and many retailers have Silver Oak on their shelves nowadays. And with some effort, Shafer can also be found. ← Brad...it's a BIG FAT hooey! ie they are flat out lying. this keeps getting better and better. Ok, Rebel Rose, we'll go together when you're in TX .
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Do it, it looks pretty cool. it you want afix the sprig then "seal it" with a VERY thin piece of dough, thin enough to see the sprig through. I've done it both ways and both work fine.
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Too bad I only have on ekind of Rum....Meyer's dark. I put the bottle on the table and asked everyone to help themselves. Only my father-in-law and I decided to add a good shot to our serving. Too bad there was no Savarin leftover for later . I have to make this one again! Swiss- Yes, the cream is flavored with chocolate and vanilla sugar.
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With a small lid, or maybe a plastic-wrapped cardboard circle cut to shape? just brainstorming here...and please share pics of the hams
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I’ve always loved Babba Au Rum. Had them as a kid at my uncle’s Patisserie in Lebanon. The Savarin from this book has been on my radar for a long time and I am so glad I finally tried it. Well, maybe we cannot call it a Savarin sine I have no Savarin mold. Instead I used this tacky setup . Here is the angel-cake looking Savarin And the finished soaked (after drying for 48hrs.) ,and glazed cake wth the whipped cream. I served it with some extra rum on the side. I actually think I will be making more syrup next time, because I like it more soaked. Overall I really loved this one and I will be buying myself a mold for next time around.
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Thank you! Tuna was way overpriced and of questionable quality. The redfish was cleaned and filleted the minute I picked it. I made the stock from the head and bones