Chris Hennes

  • Content count

  • Joined

  • Last visited


About Chris Hennes

  • Rank
    Director of Operations

Contact Methods

Profile Information

  • Location
    Norman, Oklahoma

Recent Profile Visitors

5,481 profile views
  1. How long do you want to make the ribbon? Is it supposed to surround the cake, or go on top?
  2. Came home to find this at my door today...
  3. Where to eat in Nashville?

    Mediocre. Not worth any kind of commute, but if you are next door you could do worse.
  4. As promised, tonight a member participating in this topic was randomly selected to receive a free copy of the book, courtesy of @gfron1. Drum roll please.... The winner of the free book is @Mmmpomps! Congratulations! Rob will be in touch with you shortly to arrange the details.
  5. Mexico City Dining

    I'm heading back to Mexico City in October, and would love to hear any dinner recommendations (as mentioned above, last time there we ate at Quintonil, Pujol, and Biko). We'll go to Pujol again, but would probably like something different for the other nights we are there. Any suggestions? Preferably walking distance from Museo Nacional de Antropología since we are staying near there.
  6. A favorable PW review is generally enough to get a requested book onto our library shelves where I work. No review = no book at our system.
  7. I had the same reservations about the book as @Anna N (not that it stopped me from pre-ordering it, mind you). I too am glad to see some non-seafood recipes in there. Thanks for the link.
  8. Best Fast Food Burger

    I agree -- I think we've hit a point where there is a third burger category. I used to think of burgers as being either the sort of thing you got cooked to order (e.g. a thick burger cooked medium rare) or one that was basically assembly-line processed, was always well-done, and was by definition very thin. Now we've got all these hybrids like Shake Shack and Five Guys, where the burger is thicker and slower-arriving than a typical fast-food burger, but still stylistically very different from a burger at, say, a steakhouse.
  9. I'd think that you run exactly the same risks with nibs as with nuts, and maybe even more so. Your safe bet is definitely to add after cutting, I'd think.
  10. It is used industrially for just that purpose, actually, though I'm not sure it's correct to state that it is doing it "without weakening the gluten." L-Cysteine is what's called a "reducing agent," which breaks some of the disulfide bonds in the gluten (and between the gluten molecules). Excruciating detail available here.
  11. Cooking with Ottolenghi's "Plenty"

    Leek fritters (p. 36) These were good fritters, but all told not really worth the time. If they had taken 30 minutes to make I'd recommend them wholeheartedly, but they just weren't interesting enough to warrant the hour they took to prepare. On the plus side, the flavor was good, and the huge amount of baking powder and whipped egg white made for very light, fluffy fritters. On the minus, I thought the leek pieces were too large and could have benefitted from a much smaller cut. Overall good, but not great.
  12. Cooking with Ottolenghi's "Plenty"

    Roasted parsnips and sweet potatoes with caper vinaigrette (p. 16) Fantastic, one of the best recipes in the book. It's another one of those dishes that you could easily serve less adventurous guests (just tell them it's "roasted vegetables") but that will still satisfy the food nerds at the table as well. The flavor balance is wonderful here, with the lightly roasted tomatoes complementing the caper vinaigrette exceptionally well to add an extra dimension to the roasted parsnips, sweet potatoes, and onions. There is nothing exotic here, but everything works together so well, giving a final dish that is much greater than the sum of its parts.
  13. I've started toasting nuts in the microwave, which works very well, doesn't require babysitting, and only takes a couple minutes. I haven't tried it with spices.
  14. Cooking with Ottolenghi's "Plenty"

    I've never tried to make a grilled cheese with chevre, but I supposed it would just wind up held together by the gouda. Other than that, I don't see why you couldn't make the garlic, chop it roughly, and scatter it on. I didn't find it to be all that heavy, it was fairly typical for a tart. It's pretty thin.
  15. Cooking with Ottolenghi's "Plenty"

    Caramelized garlic tart (p. 38) This delicious tart used up the last of my homemade puff pastry from last week, and it was worth it. You begin by cooking the garlic with balsamic vinegar, sugar, rosemary, and thyme until the garlic is cooked and the sugar caramelizes. This is layered into a tart that's already been filled with a half pound of cheese (4 oz chevre and 4 oz goat gouda). There's just enough custard to hold things together. The result is an intensely cheesy tart with pops of caramelized garlic accented by a crisp, buttery crust. It's a bit involved in terms of steps, but the finished product is excellent.