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Doodad

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Everything posted by Doodad

  1. I can relate one thing that has happened in my life that may be what they are talking about at least with diabetes. My wife has never had a problem with diabetes and it does not run in her family. She did need to lose a few pounds, that is true. She had her physical and the doctor came back and said "you have glucose intolerance" which is a precursor to diabetes. The doctor put her on medication. Come to find out, my wife was one point over the standard which had been moved downward that year. A few months earlier she would not have been diagnosed this way. The move downward for the threshold was more than one or two points. So now she is on a "maintenance" medication, which I think has ill side effects. Good for the pharm industry though.
  2. Along those lines I have a grits casserole recipe that calls for it.
  3. Hopefully she does not just rent the food.
  4. Not without earplugs.
  5. Travel Channel. I have to wonder if that is why he has no blog on Top Chef? ← Well, if one doesn't get on there soon somebody's gonna owe the real A-B (Anheuser Busch) some money back. Or some other exposure elsewhere in the Bravo site. ← I guess it would help if I had read the link in the first post. I just wish everytime they took a ride it wasn't in the "Top Chef Toyota Highlanders with the Glad family of roof racks."
  6. Travel Channel. I have to wonder if that is why he has no blog on Top Chef?
  7. Only to encounter..... Prohibition!!!!
  8. Doodad

    Dinner! 2008

    It was getting late what with the tornadoes keeping us leery during the day and we were starved. I had the camera for the storms and dinner, but in the end it was just eating. Sorry.
  9. Doodad

    Dinner! 2008

    I had a bit of a windfall so we splurged. I got a big cote de bouef steak and cooked "Yabba Dabba Do" from the French Laundry cookbook. Steak was topped with sauted hen of the woods mushrooms and bourdelaise sauce. Potatoes were mashed with garlic confit and truffle cream. Topped with gruyere and baked in ramekins. Fresh bread, tomato salad on the side. And a 2003 Silver Oak which was awesome! I had never had it and have some left today for dinner. Dessert was fresh strawberries and cream over pound cake. Won't happen again anytime soon, but dang it was good.
  10. I am making yabba dabba do tonight with a Silver Oak to go with. I made the bourdelaise sauce and must have used too many carrots. It was sweet. Not what I was expecting. I toned it down, but is that the correct flavor?
  11. I really wish I had one of those smokers. Remember when it was used in Next Iron Chef? I have to wonder what the effects of a cut of meat sealed in a bag on smoke would be? I bet fish would be awesome.
  12. I just saw this the other day. Has the fat guy from God of Cookery and an actor from a Jackie Chan movie. Strange, but funny romantic comedy about a beer promotion girl who meets an Asian-French fusion chef. Worth the rental.
  13. I always like the joke of Christmas being the "festival of immediate seating." I work for a Jewish company and really admire their culture and attitudes towards life and food.
  14. I thought Richard taking two pans was kind of strange too. The second one was not in use yet so why did the guy not ask for it? And why did they only have one pan per chef and not mention that? Or maybe they did and it got cut.
  15. from the original airing? ← Yes, the first episode is 15 minutes longer than the rest but they edit it on reruns. ← Ah, maybe that explains why I totally missed the mayo thing people are talking about. ← Yes that was one of the ones cut, along with the shopping scene where Andrew is sneering at Richard. Makes Andrew's facial expression, when Richard pulls out first mayo and then the smoker, that much more satisfying. Something was cut in the judgement as well; can't remember.
  16. I watched the repeat last night. My wife and I both noticed that several scenes were cut; more ads I guess.
  17. It was probably fine; it does have a unique smell and as long as it is not burnt all is well. Next time, just taste it before you add the stock to make sure. Let it cool though, that stuff is like napalm!
  18. Same recipe just piped out of a bag into simmering water is my understanding. Ruhlman states equal parts flour and water by volume and 1/2 part each butter and egg. Someone here stated they pipe with a star tip to get edges to hold sauce. I made pate a choux for the first time last year and it was killer for such an easy dish. Add cheddar cheese and pepper juice and it is texmex puffs to top chili.
  19. I called Dekalb Farmer's Market but they refused to give prices over the phone. Last year they were selling the sack for $1 less than the bin with the tongs price (How ludicrous is picking out crawfish with a pair of tongs?) I think I remember it being under $3 a pound. Last year in LA the price was under $1 when I was there. How many pounds do you have to buy to make it worth the gas to go get it? ← I was working in Lafayette one time and it was time to go home. The guy that was with me split a sack with me (I think we paid all of $20) and we divided via the hotel bathtub into coolers. We then checked our coolers as luggage, flew home and were eating by evening. The cabbie did not believe me and screamed when I opened the cooler.
  20. Doodad

    Mushroom Preparation

    According to tests run by Alton Brown of Good Eats, the bit about soaking appears to be a culinary myth. Per his tests, 4 ounces of button mushrooms soaked in 1 liter of water for 10, 20, and 30 minutes gained 0.2, 0.25, and 0.15 ounces, respectively (about a teaspoon, max). This works out to 3.75% to 6.25% gain. The kicker? Another 4 ounces of button mushrooms, subjected to a brief blast of cold water, gained 0.2 oz - same as when soaked for 10 minutes. ← Interesting. The only mushrooms I soak have been previously dried. I used to balk at the price of dried mushroom varieties, until I weighed some that I had rehydrated. The better deal is often with the dried ones, and they have a longer shelf life. ← Not to mention you can pack a lot of flavor in them depending on the hydration liquid.
  21. I imagine it was to emphasize drama and bravoness in this case, but I think it will backfire on both the couple and the show. I find it very odd for a reality show in this vein.
  22. Why does it have to come on at 10? Some of us work early on the right coast.
  23. I thought about the very same thing when I saw the prices of the immersion circulators. A good magnetic heater is ideal. I used it many times in the lab and the nest shaped heaters for round bottom flasks would be ideal for sauces. You could serve in the flask at the table.
  24. My first thought was that a processing innovation yielded a part that they did not quite know how to market. Especially with that white tendony piece down it. Call it a tender, hide it in breading, dip it in gluey sauce and viola........kid's food. Although I admit a certain desire for them at times. With honey mustard. And beer.
  25. Whole Foods wanted $4 a pound for a sack of crawdads. That is some crazy expensive head suckin and tail squeezin.
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