conor610
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Posts posted by conor610
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Won't you have the same problem as with any stuffing--the bird will be done and drying out long before the bread is cooked to a safe temperature?
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Wow--I, too, made the confit byaldi after seeing the recipe in the NYT (and of course in the rat flick), but mine was nowhere near the pretty. Tasted delicious, though--I pureed the piperade, which I think added to the effect (no chunks in the movie).
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There's a big difference, isn't there, between an emulsion and a foam. We've all (ok, those of us whose mothers have a dressing cruet) been making dressings this way, but I'm interested in this for foams only. Does lecithin have to be involved? Is there lecithin in skim milk (I could probably look this up, but maybe someone knows off the top of their head)? What else could stabilize a foam made this way?
Similarly, I've been looking at foaming soap dispensers recently--they say that a 10/90 soap/water ratio will create foam. Could these be turned to culinary uses?
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Don't kick me off the forums for this, but...I got a Rachel Ray oval enameled cast iron dutch oven two Christmases ago (it was a present!) and, much to my surprise, it's worked out just fine. Tends to run hot, but as long as I'm careful to keep the heat low, there's not too much of a problem there. Good for frying and braising. Since it was a gift, I'm not sure quite how much it cost, but I think the $30 range would be a good guess.
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Having eaten at one sixtyblue, North Pond, and Blackbird, I have to recommend Blackbird over the other two. The other two were very, very good, no doubt, but Blackbird was more creative and, in fact, more delicious. Mike Sheerin (chef de cuisine) is doing some great things. But add Naha to your list, as well. It's in the same league as these three.
Seriously, for street food recs, you should definitely check out lthforum.com.
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Nsxctacy--I'm from Chicago, too. Never been to Babbo. Never lived in NYC, or even been there for a significant amount of time. Definitely not in the industry. But I don't think I'm alone in my familiarity with some of Batali's restaurants. And I definitely think more people are familiar with Babbo than with Avec, despite Grieverson's recent Best New Chef write-up...
Anyway, this thread is not about whether we know of New York restaurants, but about whether we have recs for Chicago. I'd be remiss if I didn't mention Hopleaf, in Andersonville on the north side. It's primarily a beer bar, but their food, from Stilton mac and cheese to sandwiches to interesting entrees, is uniformly fantastic as well. And they have arguably the best beer selection in the city.
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If you're in the mood for adventurous fare but at a lower price point (still not cheap), see if you can get through to Schwa, as well. But good luck getting a reservation...
Nsxtacy--I didn't mean to be flip, but Babbo is a pretty famous place, and one of Mario Batali's best-known restaurants.
[Edited to remedy the fact that my "o" key is not working very well...]
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I have never heard of Babbo, other than the name as a place that people in New York seem to be familiar with. What is it, cheap Italian food?
Um...no. http://www.babbonyc.com/home.html
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What sort of price range are you looking at? If money isn't an issue, then you have a wealth of options, from Charlie Trotter's to Alinea. On a more modest (but still upwards of $100/person), there's Blackbird, one sixtyblue, L20, North Pond...
Check out lthforum.com, as well--it's a Chicago food board.
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There are rumors on lthforum that Schwa is closed again. Given that I have reservations for mid-June, I'm nervous. Any news on this front?
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While I agree that burning only bits in a roux seems odd (I've never burnt one, even using whole butter--and again, why on earth use clarified, when whole will yield a much fuller flavor and mouthfeel?), is there any reason for accusing someone who is simply asking for advice of "gross incompetence"? Besides, I can imagine burning a roux if, for example, my pan weren't perfectly clean...
Bottom line: start again, make your roux, expect it to separate, and mix it again before you add the hot stock for your sauce.
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I wish I'd taken a picture of this, but frankly I was surprised it turned out so well and so I just wolfed it down...
Finely chopped baby bok choy and green onion, braised for 30 minutes or so in white wine and chicken stock with garlic and ginger (plus a healthy amount of salt and pepper). Drain, reserve liquid. Sautee whitefish (frozen pre-packaged tilapia in this case, cause it's what I had in the freezer, but obviously there are better options--I'd love to try it with some skin-on striper; season and dredge in flour) in butter till just cooked through. Deglaze pan with reserved liquid; reduce to desired consistency. Add a squeeze of lemon juice; serve fish on top of braised vegetables with sauce poured over all.
One of the best dishes I've ever cooked. Just delicious.
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Why/how would one skim the fat out of a roux-thickened liquid? I make roux all the time, and I never get a skim of fat on top--doesn't the butter disperse evenly through the liquid, since it's so thoroughly mixed with the flour? Plus, I only use roux to thicken liquids that I want to have richness--so even if I somehow COULD render the fat out, I never WOULD...
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Thanks! Good to get feedback from a pro. I do think I added too much mirepoix (or just had it in the stock for too long)--the stock has a pronounced vegetal flavor--but for a first try I'm quite pleased.
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So last night I (finally) made my first-ever batch of chicken stock--strained it, ran it through a coffee filter, etc--and when I went to defat it this morning, there was very little fat on top, but the whole bowl o' stock had taken on a loose gelatin consistency--almost as if I had made Jell-O with half the gelatin called for. Is this a problem for future use--ie, should I thin it with water when I re-heat it--or is it totally normal and not a problem? Also, how will freezing affect its consistency?
Sorry for what I'm sure is a very basic question!
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I have no idea why the LTH thread is so negative on the service. I've only been once, but it was a busy Saturday night, and wasn't too loud at all. Service was just perfect--not at all overbearing or too "talky." Even if it had been as loud as a Stones concert, the food was good enough that it would have been worth it.
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Perhaps the best pasta I've ever had, and I've eaten a lot of meals in Italy. Just delicious, all the way around.
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I use an egg slicer for mushrooms as well as eggs, but I manage to break the wires every 4-6 months or so. I've tried an Oxo slicer and a number of cheaper, nearly disposable slicers, but I'd really love to get one that I won't have to constantly replace. What works for you?
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Is there a reason not to use a good non-stick pan? I just got a new one as an early Christmas gift (Dupont Autograph) and it made a perfect omelet this morning--no browning, still custardy in the middle, just delicious. This pan isn't even an omelet-style pan; it's got sloped sides and no definition between the bottom and sides. Why would I want to use stainless instead of this?
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Uni. It's.... gooshy.
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Happens to me all the time, even when it's not a big dinner party or an elaborate meal. The other day I braised some pork ribs with a bunch of root vegetables and apples, which I then pureed and pushed through a strainer. While the braising was going on, I decided the meal needed some texture, so I fried up some crispy parsnip shavings to be the plating touch that tied it all together. I didn't remember the poor parsnip "chips" until we were 3/4 done with the meal. There they sat, getting colder and colder on their draining rack. Ah, well. They were just delicious on their own.
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750 words is not nearly enough to do justice to Hamlet's relationship with his father.
But consider this another vote for Plymouth.
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That's why I alway put 2 ice cubes in bourbon. The water from the melting ice makes a perfectly blended drink at the end. But I do feel funny asking for two ice cubes in most bars...
Booze on Mad Men
in Food Media & Arts
Posted
This is why I love eGullet.