Doodad

I know; sorry if it came across that way. When you sent it I was in awe. THAT'S IT! like Charlie Brown. I am shooting for Christmas dinner at this point. I ordered the molds last night. I want the "yolk" hot that is why I am thinking I need some chemical help to hold the shape. I plan to keep the "white" frozen, hit it with a little dry ice at service and hopefully when I plop the hot custard on it I get steam from the "piping hot" egg. Man, his white and you can tell it is a suspended foam it just spot on. I wonder how many takes that took?

Kinda like THIS (scroll to May 18)? Wylie Dufresne's "egg" (coconut white/carrot yolk). I like the chocolate with real bacon idea. A little unexpected twist. They think they're getting something that looks like one thing but tastes like another and suddenly there's something that looks like a copy of bacon that will taste like chocolate and Hey! It tastes like bacon too! Where did you get the image and do you know how it is done ie what chemicals for each texture? I know you won't believe this, especially after reading all the Marcel versus Wylie "controversy" in searching for you image source, but I thought of it on my own. I figured egg shape was done by somebody and should have guessed that coconut would have occurred to everyone. His version sounds more savory than dessert. Oh well, now I am definitely make it work since Memphis helped me with the molds.

What else? Pit smoked/cooked and then a pig pickin' the next day.

Kinda like THIS (scroll to May 18)? Wylie Dufresne's "egg" (coconut white/carrot yolk). I like the chocolate with real bacon idea. A little unexpected twist. They think they're getting something that looks like one thing but tastes like another and suddenly there's something that looks like a copy of bacon that will taste like chocolate and Hey! It tastes like bacon too! ← Yep that is the idea. I am going to use dry ice on the coconut and at serving to simulate the "piping hot" breakfast. The mango custard I am going to shape in ring molds and serve hot.

Thanks Memphis, I owe you. I looked all over.

Why not be authentic and use real chocolate covered bacon? It has apparently become quite a big thing, I have seen it on tv and read about it here and elsewhere in the blogisphere. It even has the acronym CCB, kinda rolls off the tongue like EVOO. Mind you I have yet to taste the stuff so I can't vouch for the flavour impact it might have on your desert. ← When I was searching for molds or ideas I saw the same thing. I am sorry, but as a guy who has problems with syrup on his sausage.......

Thanks. The egg whites will be frozen coconut cream disks and I am gonna top it with mango custard thickend with lecithin or xanthum or something.

Thanks for the coin idea; it sounds good. But, would that make it hard to get off the wrap without breaking? I really don't know how to do chocolate and have never tried. How thick and how long does it take to cool? Pick it up by hand, turn the wrap over......?

Ok, I have a weird, but good desert idea that I want to explore. I can handle the fried egg part of the equation, but have no chocolate experience for the bacon. If you were going to make chocolate into the shape and look of bacon how would you do it? I was thinking you melt dark, reg, and white chocolate and pour out on wax paper. Swirl or streak with a chopstick and then chill. Remove when hardened and cover with a touch of simple syrup foam to look fried. Will that work?

I am about at my wits end on finding good and affordable fish in Atlanta. The Atlantic and Gulf are not that far away so how can it be so bad? The choice seems to be either marginal previously frozen, poorly held way out of date, or fresh and WAY overpriced. It was not always this way here. The places I usually go are Harry's, Super H and the local mega groceries. Harry's is almost always good even if it was frozen but wildy expensive at times, Super H is spotty and ranges from true bang for the buck to past prime, and the local chains are why I posted. I made the mistake being in a hurry one day to grab some shrimp at one of them. Never again. I said something to the manager on another trip. Anyone have some secrets or suggestions they could share? I don't mind spending money on say tuna, but there has to be a happy medium as shrimp should not start at 11/pound for 50 count shrimp. Thanks

Thanks for the heads up.

I usually buy a london broil and cut it like I was serving it as steak. Marinade overnight or all day and then at least 12 hours in the dehydrator on low. Comes out great. If a round steak, I just cut long strips regardless and cook on high. But, you left out one option. Those who puree the beef with spices and liquid and then pour in molds/containers and dry. Mostly commercial, but the best green chile jerky I ever had was this way.

Did I hear right though, he is out in California at the moment?

Thanks to all who answered. I do have a Trader Joe's nearby. Not a huge fan since there are better provisions available, but I had forgotten about $2 Chuck. I have noticed a definite difference in cheap wines when reduced. Whew is all I can say on some. Having made wines from kits, there is that raw flavor that instantly says yech to me. FG, I did not know or think about freezing either. That is perfect. I have popsicle trays that I can label the stick! Very cool and no weird vinegar experiments with leftovers..

No, just up against the kickoff of the first NFL games of the day. Still a "buried", football widow slot. And I do look forward to her show, but in repeats not football time.

Does it have seafood and rice in it or pork? Look up boudin balls. That is how they cook it in LA.

Thanks!

Like the title says; where can I find some? Thanks.

I am working through the Les Halles cookbook and other lessons to improve on a classic approach, which I have never done. My first love is Asian cuisine of all kinds, but I felt the pull, the nag, the hook of French cuisine. I especially am interested in applying what I learn to Vietnamese and Thai cooking, which I can do with some success. The wife, and house accountant, gave me a lecture recently as we are not landed gentry by any means. I need suggestions especially on wine, olive oil and basalmic. Those were the most offending items on the list of highly used and priced consumables. Cheese, butter, cured meats, olives and beer were also mentioned, but I can work around those more easily. I need passable table wines (red and white) that can be reduced and served. For pure cooking wine I think $10 is the limit. If something for $10 can do both all the better. Basalmic and oil are a mystery to me so give me your best suggestion. Obviously, they last longer and don't impact the house as hard. I live in Atlanta so sourcing is not a great concern. Thanks for your help. The frugal Doodad

LOL All reality shows reek of this! ← Is that you Brian? What I really meant was not just the formulaic reality bit, but the last minute, change of plans, thrown together look and feel of this as compared to FN star when Jag was shown to be a liar. Both had an incomplete, unbelievable smoke and mirror feel complete with "This is Your Life" audience. Especially with the 15 minute tacked on. Bah, ok I am done.

I really enjoyed the sous chef bit of using noted chefs. Much fairer than potential sabotage that we have seen in the past. I understood the bit about them not being able to help conceptually, but that is not really a sous chef is it? Had to be done I guess. Rocco, could you shell those 200 shrimp once the grease trap is cleared? Thanks. I hated, no loathed, the phony ending. It reeked of ham handedness. Did they take a cue from Food Network Star for that hokum? It was so obvious and painful to watch. Oh the suspense, oh the drama! Spare me. Other than that, I thought the best chef won and I really enjoyed the finale. That lamb confit that Dale cooked made me hungry and I had just eaten.

Andie, My grandmother once whispered to me that the secret was to double sift the cake flour for soft goods. And more in humid weather. She was an excellent baker and that sifter was always out. Whether cake or delicate fried coating, that was her tool of choice.

Ok, I have to jump in. Maybe as the father of a teenager I just hear such things more, but I swear it has crept into the hip congnoscenti. -licious as a suffix. As in "gravylicious."

That is almost verbatim how I make it. In fact, this thread got me so hungry I picked up some this morning for a dish one night. I stopped using the whole fermented black beans though. I find the ready made paste just as satisfying and a little more useful to me in other things.

Ye cats, here we go again. We just walked back in from the grocery store. Bought chicken, beef ribs, and pork tenderloin on sale. End of the season tomatos for concasse. Looks like I will be busy this weekend.