Chris Hennes

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About Chris Hennes

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    Director of Operations

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    Norman, Oklahoma

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  1. I find the notion of microwaving mushrooms vaguely horrifying. I can live without the antioxidants. And I boil my mushrooms (I cook them using Dave Arnold's Wet and Crowded technique).
  2. Edinburgh

    Yes, right now even London prices seem almost reasonable! I did not get to check out the Scran and Scully. Maybe next year. Feel free to post further recommendations.
  3. Edinburgh

    This was not a "food trip" so I limited myself to places I could walk to from the hotel, hence the all-tourist-district selection. Regarding Angels with Bagpipes' haggis -- honestly I don't remember any pancetta being involved, but I think they tweak their exact menu pretty frequently. The haggis was actually served as a small croquette, so I'm not sure it would work well as a main in that format. And agreed about Café St. Honoré's wine list -- we had a very enjoyable Chablis. (As a side note, one of my favorite things about visiting the UK is that you can get Chablis for a not-totally ridiculous price, unlike in the US where even when you can find it it's almost always stupidly expensive).
  4. Edinburgh

    I had a few days in Edinburgh this past weekend. In addition to a really excellent take away lunch from a small café in Dunkeld (Robert Menzies), we had three quite good dinners. Café St. Honoré ( A menu full of classic flavors, all well-prepared and the ingredients fresh. I thought the texture of the duck terrine was a bit loose, but the flavor was good. The salmon was excellent, and the lemon posset with roasted rhubarb was exactly to my taste (not too sweet). Bonus points for being relatively inexpensive for the quality. Angels with Bagpipes ( I have to admit to starting out biased against a restaurant in this location (in the heart of tourist district), with a name like this. They are well-regarded online, however, and the food was actually very good. The haggis was a standout, but everything was a competent. Timberyard ( The trendiest of the lot. Also the most spacious, with a very large dining room for the small number of tables. One of those pretentious menus where you can't figure out how anything is going to be cooked. In the end, it didn't matter, the food was terrific, with courses ranging from very good to amazing. Some unusual (and successful) flavor combinations featuring produce from their own gardens. Expensive, but worth it as an occasional splurge.
  5. Update 5/7/2017 The next migration window from our host is this evening from 9pm to midnight CDT. I expect the forums to be offline (or in a read-only state) for about ten minutes at some point during that window while our database is transferred to a new data center.
  6. 2017 Kitchen Appliances

    I don't know how you feel about Consumer Reports, but at the moment their top pick among the "pro-style" ranges is the KitchenAid KDRU763VSS Dual-fuel model. As a general rule they like the KitchenAids and GE Monogram series, and gave very low ratings to Jenn-Aire and BlueStar (among others). They are all out of my price range, but I'm looking forward to seeing what you decide to go with.
  7. Do you mean a change specific to the Tulum area or to Mexico in general? Do you think something has been taken away, or just added? All of my experience in Mexico is too recent to provide context, but I'd be interested to dig into the change you've perceived.
  8. Update 5/4/2017 Invision has issued a patch to the Forums' software -- I will be applying it tomorrow (Friday) night at 11pm CDT. I expect about five minutes of downtime for the upgrade.
  9. If we refocus around must-see locations, for tea you could add it to a trip to the Victoria and Albert museum: they have a really fantastic space, and a completely a la carte cafeteria-style tea service. The afternoon tea at the British Museum was also enjoyable, though more expensive and formal than the V&A.
  10. Well, keep in mind that for the same $600 you could eat at, say, Quintonil, Pujol, and Biko. Twice. So while I have travelled to Mexico specifically for food, I spent a long weekend doing a combination of street food and fine dining, and definitely did not go for just a single meal. Then again, if you've got that kind of money, I guess there are worse things to spend it on.
  11. I don't think your skill had anything to do with it -- bread pudding without eggs is going to be basically as you described it. I think your strategy of sticking to the Indian version is probably a good one. I'd think almost any fruit or berry would work as a topping for the version you describe.
  12. Thomas Keller Boeuf Bourguignon Question

    Good plan - the recipe isn't really that sensitive to the precise amount of liquid.
  13. Thomas Keller Boeuf Bourguignon Question

    Your vegetables are definitely going to wind up colored by the wine, but you still should be able to get it down to a more glaze-like consistency (sorry I don't have a volume yield for you, just a texture). How vigorously are you reducing it? It really shouldn't take more than 45 minutes or so to reduce a bottle of wine, but it will depend on the surface area of your cooking pan and how high the heat is.
  14. I had missed this update, but honestly I'm glad it was delayed. I anticipate running my oven full tilt after it arrives, and summer is not an ideal time to be doing that in Oklahoma!
  15. Even though you don't expect an eggless bread pudding to rise, I'd still be leery of filling the pan all the way up to its brim. So if I was you I'd aim for more like a 1.5" thick layer. And despite the name of the recipe, it doesn't actually have that much butter in it. I'd never make the substitution of butter for margarine, but it probably won't kill the recipe.