furzzy
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Posts posted by furzzy
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I reverse-engineered my mother's spaghetti with meat sauce (strictly Italian-American, not Italian!) from the '70s. Strangely, she sautéed onions and garlic, browned the meat, added herbs tomatos etc. from scratch, but then dumped an entire jar of Ragu in there. I'm guessing the recipe came from the side of a Ragu bottle. This was made without any such addition, though I did put in some dried Italian Seasoning - as well as fresh basil and oregano from the garden. The secret ingredient was a pinch of pimenton de la vera. I could probably eat three or four gallons of this, so it's for the best that I don't make it all the time.
Funny - in these days of 'hi-falutin' cuisine & 4-star plating, this picture creates a salivation mostly unmatched. No doubt it has a lot to do with "Mem'ries" - that Je ne sais quois
Anyone remember Chef Boy ar Dee pizza from a box? Wonder what that would taste like now.....LOL
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Keith, I'm glad you remembered the camera for some of the meal.
Everything looks delicious. Beautifully plated. And I love the plate that the tuna is on.
I like the idea of mushroom ketchup.
And that creme caramel is the perfect finish to a lovely dinner.Paul, Wish I was eating at your house. Was the beef just slowed cooked on your grill or was it smoked?MM, the plated lobster tail is a work of art.Dcarch, that is one big lobster.
Ashen, Steve, thank you both for your comments on my meals.Tug, I love the meals that are shared here. And as much as I can appreciate the master pieces that come out of kitchens of MM, Dcarch, and others, it is the meals shared by Ashen, Steve, Bruce, Plantes Vertes, Huiray, Furzzy, Dejah, Keith, Paul, Kim, Anna, and so many others that always has me coming back to eGullet. Those are the meals that I want to eat. So I hope that you will share what you are cooking.
I had some stewing beef that I wanted to do something different with. Found a recipe for Carne Colorada which I adapted slight. Put the beef on to cook before leaving for work yesterday morning. Served with rice and homemade corn tortillas.
Thank you, Ann_T. -- Here's a recent dinner, not beautifully plated, but oh so yummy! Got the Domestic Rack of Lamb on a sale from D'Artagnan (We really prefer domestic lamb - Colorado, in this case) ccooked to perfection on the Big Green Egg- The veggies are all organic/babies, roasted in Duck Fat with only S&P. The potato wedges then finished with a quick saute, also in Duck Fat (which I purchase from D'Artagnan also, in 10-lb buckets, which I repackage into 1-lb parcels & freeze.)
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Morten Thank you so much for this topic. This hadn't come up on my radar At All. After the big salad oil scandal ('60s? '70s?) I thought everything was "cleaned up" (if I gave it any thought at all!)
And thanks to everyone who added comments. I've learned a lot here, and will investigate further. I love eGullet!
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Celery is blanched, refreshed, and all fibrous string removed.
Cut into rounds...
Would you mind explaining how you flattened the celery to be able to cut those rounds? What cuts did you make? Pictures would be especially nice (I do realize that's a lot to ask.)
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Last night's indulgence: a 1934 Zombie (thanks, Hassouni):
And feel free to admire the splendid bamboo-look straws we found last weekend!
I'm not just admiring them. I'm hoping you got them online so you can tell me where you got them. I NEED some of those.
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. Give me Pain Poilâne any day.
As I'm reading I'm munching on some Poilane. Let's see - toppings are: Brie (I'm not sure which one - I know we have at least 3 kinds of Brie in the 'fridge,) duck Rillettes (home made), Cypress Grove Purple Haze chèvre, & Hudson Vallet Foie Gras (bought th foie, then made my terrine with Armagnac - the Real thing) - all with appropriate "garnishes." A friend flew in just last night from Paris for a few days. She always brings me treats such as the aforementioned Miche from Poilane plus some of their punitons - and lots of other goodies I can't get here.
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as a company they have no interest in a tiny town. but what they did in the Boston area some time ago is swallow up a chain called Bread and Circus.
In tthe Chicago area they boought Wild Oats, which was great, but I'd have to say WF is an improvement.
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dcarch Love the look of the lobster pasta. CONGRATS!
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Well, that's an unfortunate turn of events. I remember it well from a day trip to Chicago a few years ago. They had a lot of interesting stuff you don't see everywhere. I kept saying "Oh, lookit that...".
It reminds me of our own local Roselyn Bakery (est. 1943) that went down in 1999 under very similar circumstances.
I loved, loved, loved Roselyn's brownies and chocolate eclairs. Broke my heart when they were shut down.
Fox & Obel is definitely up & running now.
It's sort of sad. I'm assuming they'll rectify the health issues and reopen, but their financial health would remain an issue. With Eataly (presumably) opening soon, their future is further threatened.
I'm sure you're right about Eataly - except that F&O has easy/free parking - & there's virtually nowhere to park by the Mart.
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Interesting that you use cast iron. I would think that by the time the cast iron heats up enough to start popping, you could already be eating your popped corn if you used another type of pan.
Do the seasonings really work as well when they're mixed into the fat vs. sprinkled over the top of the popped corn?
Absolutely! I think I found it out by mistake once - one of those serendipity moments, Everything is coated evenly. And I actually use less salt this way.
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I just looked that unit up. It's over $2,000 here in Australia.After skimming this thread, it seems to me you only have three options:1) Buy a budget countertop induction burner, with good reviews, and hope for the best.2) Buy a propane burner (like this one, for example) and use it outdoors. Within in your budget.3) Buy the best, a Cooktek built-in single hob or countertop induction burner. Very expensive, but worth it.I'd skip the better quality standard hot plates -- they're expensive (~$200 for a good one at a restaurant supply store), and they might not offer anything better than what you already have...
I have the CookTek - it has a low-high range but ALSO A SET YOUR TEMP function. And it works! Pricey? Yes. Worth it? Yes.http://www.cooktek.com/product/cooking-front-house/cooktops/apogee™-single-counter-top-cooktop
I'm not surprised. I've had mine a few years, and it was around $1,500. Worth every penny - and I use it for my Sous Vide set up to maintain a steady temp.
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After skimming this thread, it seems to me you only have three options:1) Buy a budget countertop induction burner, with good reviews, and hope for the best.2) Buy a propane burner (like this one, for example) and use it outdoors. Within in your budget.3) Buy the best, a Cooktek built-in single hob or countertop induction burner. Very expensive, but worth it.I'd skip the better quality standard hot plates -- they're expensive (~$200 for a good one at a restaurant supply store), and they might not offer anything better than what you already have...
I have the CookTek - it has a low-high range but ALSO A SET YOUR TEMP function. And it works! Pricey? Yes. Worth it? Yes.
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Thanks - looks like this may work.
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In my experiences, if using a blow torch, you can get some nice browning on a steak in 30 seconds per side. With a chuck roast or larger roast your looking at around a minute per side, but you kind of have to go by eye. I always go straight from sear to ziplock bag, then right into some ice water to stop carry over, then into the SV for whatever time/temp. After SV I either chill/freeze, or throw on the Infrared grill searing burner for a minute per side and serve immediately.
You are welcome furzzy. I hope you let me and others know of your opinion on proper double searing. If done correctly, the flavors are very deep/robust. And safer for long cooks aswell.IMHO, your experiences are spot on re: food safety. Don't know when I'll have a chance, but I'm going to keep in mind your double searing technique. So many times it's nice to put up dinner as much as possible early in the day to minimize the chaos "a la minute" in the evening.
This has been avery interesting topic - thanks for bringing it up.
Help me out with "proper double searing" to give me a head start. How much on the first sear? I'll probably not SV, so how much if any) of the actual cooking goes with the first sear? Then is the second sear mainly for adding the depth & warming it up? I'd like to start this with the knowledge you've already accumulated, rather than re-inventing the wheel. The more I think about it, the more I'm getting into this idea.
Thanks - not sure when I'll be able to try this, but it's now on my "list" <SS>
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My trusty 4" deep cast iron skillet is what I've always used. And make it pretty much the way others here do EXCEPT that I mix my seasonings (salt & whatever else - often cheese, sometimes herbs or spices) into the fat (I use either Duck Fat or Schmaltz plus a little Butter) just before or with the corn, after the one test kernel pops.
I just got this recently when we were in the process of buying the Big Green Egg for my husband. It was so cute I just couldn't pass it up:
I found it available on Amazon: Amazon Link
It made just the right amount for the two of us with my tried & true method. The popped corn was as good as we've ever had. And the porcelain coating makes it easy to wash up...certainly easier than the cast iron, which is way heavier than this. -
Not sure this belongs here, but here's my Sous Vide setup using my CookTek Counter-top Induction Burner;
I put a pot a little off-center on this:
http://www.cooktek.c...ter-top-cooktop
which creates the necessary circulation. Note this unit can have the temp set on a 1 - 10 scale or by F degrees . Setting the temp is, of course the one to use for SV.
Yes, it costs more than some SV set-ups, but shows the versatility of A REALLY GOOD INDUCTION BURNER.
Voila!
I used o teach some cooking classes for a major kitchenware store, so I've had lots of experience with some of the induction burners that can be had for <$200. Not Worth It At All.
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Fresh isn't required, but it's nice to have the texture so different from the provolone.
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Ah, but Top Chef is on Bravo, furzzy. Making it even more cheesy, if possible.
It crossed my mind to wonder whether that would be easily misunderstood - thinking I meant Top Chef was on FN. So I guess I should have reworded it. LOL
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Can't think I'll be watching anything on the Food Network. I used to like Top Chef, but agree with those who say they've gone too far into the "entertainment" aspect. Cooking Channel (spinoff from FN) has a few of the good old "how to" shows, mostly brought over from FN.
PBS remains the best bet.
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Beautiful picture!!! I'm impressed with it and the follwing is not meant in any way as a criticism of you or anyone else posting on this bread forum.
I have been wondering for a while now. How did it come to be so important to have lots of air space and little actual bread when we bake at home? Is there nutrition in the air spaces? Or are we breadmakers trying to impress other bakers with our knowledge of how our bread should look?
In my everyday, humdrum life I need a certain amount of actual food to chew on and if I don't get this "chewing" in a piece of toast or sandwich I find myself wanting to eat stuff like crunchy, salty snacks. My home made sourdough bread can look all holey if I so choose to make it that way but when I made a sandwich I like a little more substance.
This is a serious question for me. Am I the only who feels this way? I appreciate all comments. pro or con. Not trying to be a smart-a** here! Thanks for all replies. I love eGullet in all its aspects.
IMHO it's just a matter of two different kinds of breads, used for different purposes. Upstream I posted two different breads I'd made. One, baguette, is meant to have the slack dough/open crumb. It's good for lots of different things, but the best way to use it in a sandwich is by cutting it lengthwise to have crust on both sides. On the other hand, the 10-grain, tight crumbed loaf is perfect for sandwiches; but not so great for crostini.
Both types of bread have their places. Not to mention the flatbreads, pitas, tortillas, etc., etc. I, personally, have always found getting a "good" crum on a baguette to be a bit more challenging that the tight crumb on a sandwich loaf - maybe that's why we see pictures of the "open" crumb more often - happily having had a success.
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I have an app for bothiPhone & iPad called "FOODLE" from Pomegranate Apps that gives all that info. It's one of those "free" and then unlock a couple of features in-app for a pittance.
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Not sure this belongs here, but here's my Sous Vide setup:
I put a pot a little off-center on this:
which creates the necessary circulation. Note this unit can have the temp set on a 1 - 10 scale or by F degrees .
Voila!
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Anna, that loaf brought a smile to my face too. Beautiful.
I made a double batch of dough last Thursday. Used a little to make a pizza and the rest went into the fridge for a four day cold fermentation.
Pulled the dough out of the fridge early this morning, before the day started to warm up.
Three large baguettes , out of the oven before 10:30 AM.
Oh wow! Would you just look at that crumb! Be still, my heart.
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barbhealy - Thanks for bumping this topic.
For years, I've gone back & forth between gas & electric. My personal choice was/is still for gas - EXCEPT that I got a high end, professional counter top induction burner a few years ago.
Notice that temp can be set on either a 1 -10 scale OR to a given temp. That's one of the things that sold me on this paticular one. And it's why I can Sous Vide without the expense everyoone talks about. I set the temp, then put the pot slightly off center to create the necessary circulation. Voila!
If I ever have the opportunity, I'd do a setup with a couple of gas burners, 3 or 4 regular induction, and an induction wok burner.
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Dinner! 2013 (Part 4)
in Cooking
Posted
LOVE the really thin slices on the Hasselback (Hasselbeck?) potatoes!! I can rarely get mine anywhere near that thin. Beautiful Job!!