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WSJ Articles on Food, Drink, Cooking, and Culinary Culture
Doodad replied to a topic in Food Traditions & Culture
I saw that this morning. Going to read it over lunch. -
Ok that is who I was looking at very hard. That and Chapter One, but that one just as a nice dinner. What is dress code at Greenhouse like?
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Will be there in May and have never been. One night only and wondered if there was a mc type restaurant in Dublin at this time? Thanks.
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Can anyone give a price range of the various machines? Their websites do not disclose that item.
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My daughter made mojito spheres that came out very well. One trick was to freeze the mix prior to going in the calcium bath. Worked like a charm.
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Made baby back ribs in the sous vide machine for the first time last night. Freaking awesome. I should have used the torch rather than the broiler at the end, but the results were spectacular. I did them at 176F for 6 hours due to time constraints. I don't know if a longer time at lower temp would be any better as these were perfect in my opinion.
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Oops sorry Celeste.
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What he said.
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Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
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Any dish, especially LA influenced, that calls for ham or bacon. Good as part of a filler for omelette as well.
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Carrot soup is done. Chicken wings are in the brine and the carotene butter is in the fridge. Working on kimchee now for the pressure cooked brisket tacos.
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I have had no problem with any type of sealing bags. It looks to be just a rebranded foodsaver sealer to me.
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How so? Inedible, unmalleable wall paper paste.
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Any idea if calcium citrate can be subbed for sodium? Also, where does one find that rigid vacuum container shown for infusing items?
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I know we tried making the ramen out of Momofuku and failed in the most spectacular fashion.