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bmdaniel

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Everything posted by bmdaniel

  1. You can cook more than one jar of course. And the confit is not only cooked, but canned, so it's shelf-stable. Just do a bunch of jars at the same time and use those two hours to make a years worth of garlic confit Are you sure it will be shelf stable? I would be very cautious about canning garlic.
  2. bmdaniel

    Per Se

    Made reservations for EMP and Per Se today - got on both right when they opened and could only get 5:30 for both.
  3. The problem is food safety - you want to pasteurize the exteriors of all the steaks (since they are potentially contaminated) but that will be impossible to do in roast form without seriously overcooking the meat (or cooking sous vide). If you (and everyone you are serving) would be okay eating them raw, then you can probably doing (realizing you are taking a similar risk).
  4. In particular - Nathan said you can get the same results by just moderating the heat enough such that you don't get venting (which isn't that hard in practice).
  5. bmdaniel

    Dinner! 2012

    Anna - What's the mustard dressing recipe? Thanks!
  6. My problem is the exact opposite - I have a fairly salty palate and feel that rarely is food sufficiently salted. I don't mind this, except that there seems to be a trend away from providing salt at the table.
  7. I would love to, but I have no idea what you said.
  8. Cruzan Blackstrap has molasses flavoring added after distillation. So far as I am aware, LH151 comes by its distinctive profile naturally. Does that "molasses flavoring" include sugar?
  9. Question I had on rum - are these really all without residual sugar (even for example the Cruzan Blackstrap)? Even the Lemon Hart 151 has such a sweet character that I always wonder.
  10. bmdaniel

    Poached Eggs Redux

    Just looked it up as well - they also mention that for a looser yolk, go 3 minutes.
  11. bmdaniel

    Poached Eggs Redux

    I did two eggs at once and like I said I'd do less time if anything.
  12. bmdaniel

    Poached Eggs Redux

    I tried this for breakfast. Worked surprisingly well (I was nervous when I dumped the eggs in and it looked like they had really spread out, but ended up very nice). I might go 3:30, yolks were pretty viscous.
  13. Erbs, fi-lay and arugula are just the correct pronunciations in the US; it's like toilet/loo
  14. In Dallas my top two guesses would be Dean Fearing and Stephen Pyles - both seem like the type that would do it.
  15. Right, thought about it more after I posted - I would put anything "brown and stirred" over those ice blocks too (just don't make them at home as much these days since 90% of the time I'm trying to avoid sugar)
  16. 90% of my big ice use is scotch + ice; trying to figure out if I'm just being stupid (especially since a splash of water/soda isn't uncommon either).
  17. Is this true? I use big pieces of ice at home quite a bit (either the moma mold spheres or the tovolo big squares depending on mood), but mostly in drinks that are just spirit + ice + maybe a splash of water (basically just rocks drinks with a big rock).
  18. I would bet anything this is a joke. ETA: Well, if it is it's pretty elaborate. They are a registered company in California and a member of the OC restaurant association. Just amazing. http://ocrestaurantassociation.org/Bar_Equipment___Supplies.html
  19. Just read Ruhlman's new book Twenty; not that much groundbreaking in there (I think it's really targeted at a more beginner audience, which it is probably a fine book for), but he did mention that his preferred method of cooking bacon is to put it in a pan, just cover with water, then cook until the water is completely gone and fry up to finish. Claims it tenderizes and is dead simple, both of which kind of make sense to me. Struck me as an interesting method I hadn't heard of before, anyone tried it?
  20. bmdaniel

    Yogurt Goes With...

    I feed my 11 months old yogurt mixed with nut butters all the time - he seems to like it.
  21. Is there some risk about combining pink salt and cola? I thought I remembered that it produced a deadly gas (I think it may have been in Modernist Cuisine, but my books are lent out now).
  22. It's a steakhouse - pretty decent at what it is, if that's what you want.
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