Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Welcome to eG Forums v4... Again!

    It's probably not related. We've recently switched to a different email system (SparkPost instead of Mandrill, for those interested), so it's possible that your provider's spam filter is still adapting to that change. I "fixed" the RSS feeds by literally turning them off and then back on again.
  12. Cooking with Ottolenghi's "Plenty"

    Spicy Moroccan carrot salad (p. 14) Sweet potato cakes (p. 32) Ah, jalapenos. Some weeks they are pathetic. Other weeks... not so much. This week they are intensely spicy, which made the carrot salad, though delicious, a bit over the top. The recipe calls for "2 medium green chiles, finely chopped" which I, fool that I am, blindly followed because normally I like food on the spicier side. Ouch. Obvious moral to that story is don't be stupid, add half the called-for chile and taste-test before going whole hog. Other than that the taste was quite good, if not overly exciting. I've had variations on this salad before and this was one of the tastier, more successful of those I've made. The sweet potato cakes were delicious. Nothing really unusual to them, the ingredient proportions just came together nicely to give a very good final product. They are pretty friendly, with only a little bit of heat, and enough sweetness to satisfy most palates, I think.
  13. Cooking with Ottolenghi's "Plenty"

    I think all of those ideas are probably good, definitely go for it, and let us know what you thought.
  14. Welcome to eG Forums v4... Again!

    We are just one forums license. It doesn't make any difference to Invision how many individual human beings are using the search function. It only matters how many of their clients would notice a difference between an upgraded search and the current one, and be willing to pay for it. Invision tried to maintain support for the external Sphinx search engine for a while, but not enough of their clients used it to justify the continuing expense on their part.
  15. Welcome to eG Forums v4... Again!

    Keep in mind that you cannot search for punctuation here, so a search for m-disc is really a search for the words "m" and "disc" in no particular order. This is true whether using our Google search or the MySQL fulltext search. Google will happily search for single characters. MySQL will not. So using the "advanced search" feature here (which is really the database's built-in fulltext search, for those of you who are familiar with such things) will result in a search for "disc" and ignore the "m" until it tries to do the highlighting. We have basically no control over how this works now that Invision has removed Sphinx search from our list of options. Not enough of their clients care about search, or have a large enough database, for it to matter to them.