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Chris Hennes

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Posts posted by Chris Hennes

  1. I was staying at a hotel in the Bay Area a couple of days ago and didn’t feel like fighting traffic (again) when dinner time arrived, so I gave DoorDash a try. From a consumer’s perspective the experience is good (setting aside the question of whether our driver sampled any of the food!). The apps are a nice way to see a quick look at the menus for a lot of local places all in one place, with a good user interface and up to date price information. If mobility were easier in the area I might have used the app to find a restaurant to eat in at instead. Probably not quite what the app developers had in mind.

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  2. Creamy Cottage Cheese Waffles with Peach-Honey Pour (p. 42)


    These are a very simple waffle, differing from a standard buttermilk affair only in replacing the liquid with a 50/50 mix of milk and cottage cheese, and sweetening very slightly with honey. She suggests serving these with a "peach-honey pour", a peach puree with lemon juice and honey added to taste. Since peaches are currently in season here in Oklahoma and basically every stand at this weekend's farmer's market had them the timing seemed auspicious. The pour was indeed delicious (of course) and took full advantage of the waffles' geometry. The waffles themselves are soft and mild, lending themselves to this sort of topping. The picture below is a lie, I added far more of the peach puree after taking the shot.





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  3. Michigan Grids (p. 54)


    These are a dense waffle made with a significant proportion of oats, with milk and cottage cheese as the liquid. Flavor-wise they are quite complex, spiced with black pepper, cinnamon, vanilla, almond, and orange, and studded with dried cherries. Overall they were quite successful, and definitely needed no topping. The recipe says it makes four waffles, but I got only three out of my Belgian-style waffle iron, significantly fewer than most of the other recipes in the book.





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  4. Inspired by @blue_dolphin, I made the buckwheat waffles for dinner tonight. These aren't a crispy waffle, so the walnuts are an important textural component (in fact, I'd probably add more). I'm not sure it's really necessary to make a compound butter with orange marmalade, I think you could easily just serve these with butter and marmalade separately. I also found the almond extract a bit incongruous - I'd probably omit it next time.





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  5. We are in the midwest, after all, so even a many-course meal like this does ultimately crescendo to an entree, in this case an incredible pork coppa (fresh, not cured) served alongside a ragout of wheat berries, millet, and husk cherries. As good as the pork was, the grain medley stole the show.



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  6. Delivered to the table looking like this:






    To reveal an acorn donut with turnips, a white chocolate mashed potato, a black walnut pickling liquid (I think?) and charred chard (I think). This was the most unexpected success of the evening, In my opinion. Individually the components were not all that impressive, but taken together they packed a powerful and complex flavor that worked on a number of different levels, and changed with each bite.



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  7. And here are the pies: the gluten version had filling of charred greens, and was served with a cherry mostarda. Individually each component was good, but it was together that they really shone. This course was definitely a case where the whole was greater than the sum of its parts.




    The gluten-free version of this course was chickpea-based, and didn't have the greens in the filling:


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  8. We began with a very dessert-like course of pickled strawberry, yogurt ice cream, and a cherry amazake sphere.




    Rob promised that this was the only course he was going to give instructions with: that amazake sphere is white chocolate filled with a liquid, so you had to eat the whole thing at once. The splash of liquid was somehow surprising even knowing it was coming.

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  9. 15 minutes ago, JoNorvelleWalker said:

    In my case the pasta would crack at the folded over part.


    I don't let mine get that dry, I guess. I'm typically making it basically a la minute: once it's dry-is on the surface I take it off the rack onto a plate that I can dump into the water.

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