bmdaniel
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Posts posted by bmdaniel
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Actually, it seems like if anything the hype is increasing (at least if Eater is to be believed):
http://ny.eater.com/archives/2013/06/as_the_days_grow_longer_so_do_the_lines_for_cronuts.php
I will probably renege on waiting in that line, but I may take one for the team and pay a ridiculous price to get one delivered. To the naysayers, Dominique Ansel is the former Daniel pastry chef, and for my money, this is the best bakery in NYC - so I am definitely interested to try.
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May try to grab one this weekend - if I do, will report back.
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Mmmm...goat for breakfast sounds delicious!
May be my favorite thing in Chicago.
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For breakfast near midway, Birrieria Zaragoza is a can't miss (assuming you like goat for breakfast, and who doesn't).
For Sunday dinner, could do Purple Pig - no reservations, might have to wait a bit depending on when you turn up.
Don't know if you've ever seen LTHforums, but they are a great Chicago resource as well.
ETA: The Chicago Architecture Foundation boat tours are excellent, but don't think they run in February - anything boat is probably going to be pretty chilly.
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Late posting, but here's the Wellington I made for Christmas. Came out really well!
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I can confirm that Mile End is excellent (Boerum Hill location in Brooklyn).
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I think this is in the realm of what you are considering?
http://modernistcuisine.com/2010/11/a-modernist-thanksgiving/
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Is the broccoli cooked? If not, does the raw broccoli work with the rest of the dish?
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Thought some of these were quite good:
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Practically speaking Chris, bring it up to temperature so that it starts lightly venting and then dial back just enough so that it no longer vents at all. Then should effectively minimize boiling while maintaining the temperature/pressure that you want.
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The other key point is the disconnect between what makes sense for an individual and how people working in public health think about issues. If one in 1,000 people have an adverse blood pressure reaction to salt, it can make a lot of sense from a public health perspective to reduce sodium intake (that's 300,000 reduced adverse incidents in the US). However, from a personal perspective, you are making 999 people eat bland food with no benefit whatsoever.
My wife and I both have very salty palates - the trend I do not like is not offering salt in higher end dining settings. Us salting the food doesn't mean the chef messed up, it means we like our food a little saltier than the average person.
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Especially if it's a general audience, hard to beat Buffalo Trace for what you're looking at.
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I know you know this Karl, but for Scotty's benefit I will say that Zaragoza is pretty easy off the L - have done it several times. Especially if you are flying in or out of Midway, it's right on the way.
I also like Xoco, and there are tons of good cocktail options if that's something that interests. There's also the classic Chicago stuff, which I think is worth a try if you have the meals (deep dish pizza, Italian Beef)
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That's interesting, I cut the sugar in the pickle recipe back by about two thirds to make it edible. Seems Chang has a sweet tooth.
Milk Bar is exhibit A
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I was there weekend before last - dining solo, but ended up sharing with two other solo diners at the bar, which worked great. We split the salt cod fried rice, mapo tofu, thrice cooked bacon, kung pao pastrami, peanuts, peas, and cucumber. Everything was awesome, but the peas in particular were a very pleasant surprise.
I actually thought only the mapo tofu had that high heat/schezuan peppercorn thing going. It was also my least favorite of the dishes, but probably just personal taste. I was surprised in general that heat wasn't much of an issue.
Also the restaurant didn't burn down, which was nice.
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Kerry, next time you make a Pisco Sour strain it into a cocktail or coupe glass. Then put 5 drops of Angostura or whiskey barrel aged bitters on the foam (I use an eyedropper for this task) and drag a knife tip or toothpick through it to make the pretty hearts design on top. Not only looks visually appealling, but the aromatics of the bitters as you lift the glass past your nose are quite mouth watering.
I like to spray the bitters on with an atomizer. You can cover up part of the top to make designs, if you like (I usually just cover half with a piece of paper or something, but I'm sure y'all can get more creative).
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http://www.netrition.com/bobs_red_mill_almond_flour_page.html#NUTFACTS
Nutrition labels will almost always list total carbs, then below fiber and other. You can subtract the fiber from the total.
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. . . . However in a twist on previous attempts to lose weight, I have decided on a ketosis diet, which means, no carbs at all. . . .
You might want to keep in mind that almonds are a bit over 21% carbohydrate, and half of that is in the form of sugars or starches.
Also keep in mind that the half that is fiber does not affect ketosis and can essentially be ignored for low carb purposes. Every ounce of almonds brings about 3 grams of effective carbs to the party (for whole almonds it's 20-25, obviously for almond meal you will have to do the math per serving in your recipe)
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And do try a white negroni as well - I had a great version with Bittermen's Amere Sauvage at Amor y Amargo last week (made with Lillet, but the Apertivo Americano couldn't hurt)
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The Lillet and the Cocchi have arrived!
I have wasted little time in trying a Corpse Reviver #2 and a White Negroni.
The Negroni (1:1:1/2 of Gordon's London Dry, Cocchi Americano, Noilly Prat) was immense.
I was not as keen on the Corpse Reviver - though I had to sub Grand Marnier for Cointreau and had no absinthe.
Next up - Vesper.
Don't think that's a negroni - maybe a reverse martini?
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But only at Culver's can you get fried cheese curds, a crucial consideration.
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.75 oz. ransom old tom gin
.75 oz. puysegur bas armagnac
.75 oz. gran classico amaro
.75 oz. sour orange juice
dash peychaud's bitters
What is "sour orange juice"?
Note that if you are going to sub, lime juice is your best bet (it's quite acidic, regular orange juice will not do).
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Can anyone confirm whether or not the CK barspoons measure a teaspoon?
Seems to be a half teaspoon. I weighed mine - ~ 3 g of water (of course, it's difficult to perfectly "fill up" that style of barspoon, but I had it about to the rim). Weighed a tsp, and came out to 5.8-6g.
A tsp should be almost exactly 5 ML, so yours may be running a little big.
Cronuts – worth the hype?
in Ready to Eat
Posted
Tried cronuts this weekend (don't want to know what I paid to have two delivered to Brooklyn). I thought the flavor was good, but texture was offputting to me (almost stale-like). My wife liked it though, which is mostly what counts. I wouldn't pay up for a black market cronut again, but may try one in the store when (if?) the insanity dies down.