Jump to content

blue_dolphin

participating member
  • Content Count

    4,116
  • Joined

  • Last visited

Everything posted by blue_dolphin

  1. The full first episode of this second season of The Chef Show is available on YouTube for those non-Netflix subscribers among us:
  2. In addition to resurrecting a weekly, stand-alone food section, the LA Times recently launched a 10-week series of short videos titled "Off Menu." In the first episode, Thai Town restauranteur Jazz Singsanong, owner of Jitlada, accompanies the host, Lucas Peterson to a giant Los Angeles Asian market to shop then back to her restaurant to cook some home style dishes. It's available freely on YouTube, though the accompanying recipe for nam prik goong may be behind a paywall. I had to laugh when he said that you could find anything at LAX-C, the market they visited. It may be true that everything is there but I can attest that finding it in that huge market can be quite another thing!
  3. There was an article on the Cosmic Crisp in the LATimes the other day: Move over, Honeycrisp: New Cosmic Crisp apple to debut at grocery stores It noted: I'll keep an eye out to see if any of them make their way down here. Meanwhile, I'm still eating some of the Macs I bought when I was back in northern NY a few weeks ago. I can buy Macs at the local farmers market here in So Cal but they're never as good as the ones from home!
  4. blue_dolphin

    Costco

    That Groupon is no longer available so I guess it's just as well that it wasn't a good fit.
  5. This guy put his wife's iPhone in Jello and it still worked.
  6. Yesterday, @Kerry Beal shared a menu offering a Cherry Negroni using Dillon's Cherry Gin, which sounds interesting but isn't something I've seen around here But it got me to thinking about a Sloe Gin Negroni. I found 2 previous mentions here on eG. This one suggested using a standard recipe with "half a measure of sloe gin" while this one omitted regular gin and went with equal parts sloe gin, campari and sweet vermouth plus some orange bitters. I picked a recipe from the Sipsmith website: equal parts London dry gin (I used Tanquery), sloe gin (Plymouth), Campari and sweet vermouth (Cocchi) with an orange wedge. I quite liked it.
  7. I usually keep the little tins of TJ's smoked trout on hand for making appetizers. I think they're $2.99/tin. The other day a friend served these smoked rainbow trout fillets at a gathering she hosted. I don't think they're new but I'd never noticed them before. Quite good so I'm recommending them if you like smoked fish but don't smoke it yourself or have easy access to superior products. They're in the refrigerated section by the smoked salmon, etc. $7.99 for that 8 oz package. The tinned fish is skinless but the other has the skin on as you can see from the back of the package: I don't usually go for the frozen foods but I tried 2 of them a few weeks back when I was staying in an empty house. There were appliances in the kitchen but nothing else. I actually had to go buy a knife, fork and spoon. Anyway, I picked up this Paneer Tikka Masala with Spinach Basmati Rice. It heats up very quickly in the microwave, less than 5 min, so it would be good for a quick work lunch. As you can see in the photo below, it's a lot more saucy than the photo on the box. I thought it was quite good though the amount of sodium on the label is rather alarming. Needed some chutney or something for a bit of spice/acid/sweet contrast. I had some apple salsa which did the trick. I'd buy it again if I was in a similar situation and not worried about sodium. The other new-to-me item that I tried was this Burrata, Prosciutto & Arugula flatbread @ $4.99. It was a bit of a disappointment. I was actually impressed by the quality of the toppings but the flatbread was meh to me. No flavor, no chew and the texture was either doughy (with less baking time) or unpleasantly cracker-y and hard with more. Also, for something that's supposed to be quick, the instructions say to first remove it from the box and let it sit at RT for 20 minutes before it goes into the oven. If I've got that much time, I could make something better. You put the prosciutto on after it comes out of the oven. If you get this, it would be wise to cut it into smaller pieces and distribute it more evenly rather than my artistic replication of the box photo. The cheeses were nothing like a fresh creamy Burrata but certainly a step up from the rubbery mozz that's on most frozen stuff. I've seen good reviews of this online so maybe I was just in some kind of cranky mood. Maybe I'll try it again someday but at this point, I don't recommend it.
  8. This very effective description brings me great sadness 😢 ....sniff, sniff 😢
  9. blue_dolphin

    Lunch 2019

    Pizza with Naples dough @ 70% hydration from Mastering Pizza and topping from the Pizza Bianca with potato, anchovy and sage in Ottolenghi's Simple. Also known by me as chip & dip pizza as the topping starts with a layer of mascarpone mixed with pecorino Romano, anchovy, sage and lemon zest. That's not pepperoni. I used a mix of red, yellow and purple potatoes.
  10. Another thanks for posting that, @Franci. I need to go set up some of this dough so I can make it tomorrow! It's certainly not as authentic as yours but I've been making the al taglio dough @ 80% hydration from Marc Vetri's Mastering Pizza which he also credits to Gabriele Bonci. 500g bread flour (I've been adding 20% stone ground whole grain flour), 400ml water, 4 g dry yeast, and 15g salt. He dissolves the salt in a 50 ml portion of the water and adds it during the second round of turns and folds. All together, the dough gets three sets of turns and folds over the course of 1.5 - 2 hrs, then a fridge ferment for 12-36 hrs before being shaped and put into half sheet pans (45 x 33 cm, I've been using 2 quarter sheet pans instead) to bake @ 500°F, placing the sheet pans on a pre-heated baking steel.
  11. Mine will be living out in the garage but I'll probably need to hire someone to help me get it out there!
  12. Ditto the thanks, @Coogles. I just ordered one. I never thought I could justify the price of one of a chamber vac. This is still a splurge but I couldn't resist the deal!
  13. blue_dolphin

    Breakfast 2019

    Slightly modified Lombarda pizza from Mastering Pizza Pizza sauce, hot Italian sausage, fresh mozzarella, egg & fresh thyme. I subbed some grated Parm for the Bitto cheese specified and made it in a smaller size. The crust is a bit overdone but the egg is perfect!
  14. blue_dolphin

    Lunch 2019

    Margherita pizza on Naples dough @ 70% hydration from Mastering Pizza
  15. blue_dolphin

    Lunch 2019

    Think tuna melt Then think Marcella It works
  16. blue_dolphin

    Lunch 2019

    Marcella Hazan's Fettuccine col Sugo di Tonno con Aglio e Panna, a recipe from Marcella's Italian Kitchen that was recently featured on Food52 While the Food52 version calls for dried pasta, they note that Marcella called for homemade fettuccine and I just happened to have a disk of Whole Egg, Bread Flour and Stone Ground Wheat Dough from Marc Vetri's Mastering Pasta so that's what I used. So easy, so good. I ate way more of this than I should have.
  17. Sorry that you have to deal with the perio-crap 😟 and hope you'll be feeling up to some browsing afterwards. This Chimay Autumn Cheese is in their current flyer and one you might like to try. The frozen puff pastry is back in stock. It usually disappears at the end of Dec. Also in this flyer is the spicy cider. It's not really spicy, just lightly spiced. I like it heated up in a warm mug. I dilute with some water but also like to add a glug of rum or apple brandy. Since it's October, the flyer is full of pumpkin stuff, much of which I wouldn't touch with a ten foot pole but I do like the pumpkin biscotti and the little pumpkin cranberry crisps are very nice with goat cheese. Also in the flyer is this Phigment Red Blend wine which I thought tasted quite reasonable for a $5.99 bottle - gotta economize somewhere 🙃. Some inexpensive reds taste like Skittles to me but I thought this one had nice tannins to balance out the fruit.
  18. blue_dolphin

    Dinner 2019

    From Marc Vetri's Mastering Pasta: Fettuccine with Corn Crema and Charred Green Onions. The fettuccine was prepared using the Whole Egg, Bread Flour and Stone-Ground Wheat Dough using a Sonora-Red Fife blend as the stone-ground flour. The sauce, basically sautéed then puréed, onion and corn was very sweet so I added the juice of a lime and some ground red chile to balance it out a bit.
  19. I got my shipping confirmation this morning so they're on their way. I almost put this shipment on hold because I still have a bunch left but I knew this one would have the calendar and that traditional New Year's item that I need for good luck!
  20. blue_dolphin

    Breakfast 2019

    I can assure you that I ate all the egg! Next time, I will scale this down to a smaller, personal pizza. I've got some egg-less leftover slices!
  21. blue_dolphin

    Breakfast 2019

    Bacon & egg pizza
  22. blue_dolphin

    Dinner 2019

    Sloppy Joe isn't something I've ever wanted to eat but I'm sure Joe can go into the fridge or freezer until whatever desire possessed you to make it in the first place resurfaces.
  23. There is a Blaze pizza here in Thousand Oaks but I've never tried them. Their menu: Downloadable_Menu_040819.pdf lists original dough, high-rise and cauliflower crusts. I'm guessing you had the original? Not sure why I'm asking, except out of curiosity and for the sake of a conversation as I think I'm on the road to decent homemade pizza but should I give up, I may venture out in that direction.
  24. Thanks! I ate one of these last night and froze the rest. After seeing your query, I re-heated one in the CSO (edited to add, steam bake, 300°F, 7 minutes) and it was quite good. I'm not sure I nailed the timing as it was a tiny bit cool smack-dab in the center but I can work it out. They're chewy, as one would expect from a pizza dough but the bottom and top re-crisped as nicely as they were when freshly baked. I made these as written in the main recipe and they are fairly large. Meal-sized, almost. I considered freezing some before baking, like the thaw, proof and bake croissants at TJ's but at this size, that requires more advance planning than is my nature. Next time, I'll make the mini versions and may play around more with that option, though I think having something already baked (or at least par-baked) that can be easily re-heated is more what I'd like. Yes, I believe he may do this in a recipe or two. So far, the smallest amount I've seen is in a recipe for a single pizza that calls for .03g if you choose active dry yeast instead of fresh. That's the 1/128 teaspoon that you mention. I haven't made this one but I've read that people just use a pinch and get good results. I'd just use my drug scale 🙃. Ken Forkish also calls for similarly small amounts of yeast in Elements of Pizza in a few recipes. Both provide weights so it's easy to weigh the amount if you have a scale that's suitable (and I do). Forkish also gives an easy work-around. 1/4 t yeast weighs ~ 1g so he suggests dumping it out on the counter and using a bench scraper or similar to shape it into a line (wherever did he get that idea?) and mark the line off into tenths or whatever is needed. I think I've made 5 or 6 different dough recipes so far and all used amounts of yeast I could dole out with measuring spoons though did I eye-ball half of a 1/8 teaspoon measure when I made half a recipe for one of the doughs.
×
×
  • Create New...