Chris Hennes

Is it the David Tanis recipe that Lebovitz posted about here?

As usual at this time of year I'm overrun with mint: I've stolen many ideas from the "Mint: Uses and Storage" topic, including the Mint Pesto that purplewiz posted about here. I'm looking for other ideas for mint pesto now, particularly those that would stand alone served on pasta. Do you all make mint-based pesto? What do you put in it?

Modernist Cuisine Forums Alphabetical Recipe Discussion Index In May 2014 the Modernist Cuisine forums, originally hosted at modernistcuisine.com, were merged into the eG Forums. What follows is an index of the discussions there that covered specific recipes in Modernist Cuisine and Modernist Cuisine at Home. Modernist Cuisine Aromatic Alsatian Mustard (5•37 and 6•176) Asparagus Royale (6•241) Autoclaved French Onion Soup (3•302 and 6•150) Bacon Jam (4•229 and 6•304) Baked Potato Broth (2•309) Baked Potato Foam (6•324) Basic Brine (3•168) Beef Brisket (6•88) Beef Cheek Pastrami (6•121) Beer Can Chicken (2•109) Best Bets for Cooking Tough Shellfish (6•83) Breakfast Egg (5•211) Broccoli & Hazelnut-oil Puree (6•56) Brown Beef Stock (6•10) Cantonese Fried Rice (6•2) Caramelized Carrot Soup (3•301 and 6•150) Carbonated Fruit (2•469) Carbonated Mojito Spheres (4•188 and 6•291) Centrifuged Pea Juice (2•367) Cheese Puffs Cheese Slices using Sodium hexametaphosphate Chicken Tikka Masala Cocoa Nib Curds Cook the Perfect Hamburger Sous Vide (3•86) Cooking tough vs. tender cuts sous vide Cooking Whole Eggs (4•78) Corn Bread (5•76 and 6•256) Crispy Corn Pudding ( 5•104 and 6•172) Cryoseared duck Cured Beef Tenderloin Curing Pork Belly (Bacon) Deep-Fried Brussels Sprouts (3•321 and 6•159) Double Strength Stock Duck leg confit with pommes sarladaises (3•178; 6•105) Edible Soap Bar with Honey Bubbles (4•267) Eggnog Cocktails Eggplant foam (4•280) Escolar with red wine butter French Toast Fries (3•322-324 and 6•160-161) Garlic Confit Goan Curry Grapefruit-Cured Salmon (3•180 and 6•107) Halibut in Verbena Bubble (4•156) Heating alginate beads to keep the centers liquid Hot Banana Gel (4•166, 3•288) House-Cured Bacon (3•182 and 6•107) Infusing Fat with Basil Kalbi Flank Steak (3•199) Kerala Curry (5•96 and 6•224) Lamb Jus Lecithin and Vinaigrette Lemon Curd: Sous Vide (4•227 & 6•304) vs. Eggless Citrus (4•234 & 6•307) Mac and Cheese (3•387 and 6•192) Making irreversible konjac gel Mascarpone Melon Caviar (6•291) Microwaved Tilapia (5•217 & 6•92) Mughal Curry (5•92) Mushroom Ketchup (5•13 and 6•217) Mushroom Stock (6•6) Olive Oil Gummy Worms (4•147 and 6•105) Osso Buco Milanese Oysters with Cava Foam (6•327) Pasta (3•381) Pasta Marinara (3•386) Pate A Choux - Methocel SGA 150 Pistachio Gelato (4•236 and 6•310) Pommes Pont-Neuf (3•323, 6•160), Pommes Soufflees (4•306, 6•343) Pot-au-feu Consommé Potato Puree (5•8) Potato Salad Pressure Cooked Polenta? Pressure cooker times for 64oz jars Puff the Skin on a Pork Roast (3-126; 6-93) Quail with Apple-Vinegar Emulsion and Water Chestnuts (3•101 and 6•73) Ricotta Salata Risotto Milanese inspired by Gualtiero Marchesi 3•306 Risottos (pages 3•305 and 6•152) Roasted chicken in combi oven Sour Cream Spaetzle Sous Vide cookery, safety times & temps & reheating. Sous vide custards not setting/firming? Sous Vide Rare Beef Jus (2•349 and 6•40) Sous vide tenderizing stage Sous vide times appropriate for what starting temperature? Soy Milk (4•58) Spaghetti Carbonara Striped Mushroom Omelet (5•217 and 6•243) Texture of sous vide eggs: Time *Does* Matter Thai Crab Miang Tomato Confit (5•62 and 6•179) Tomato Spheres with Basil Oil (4•192) Tomato water Tomato Whey (perhaps aka Liquid Caprese, Caprese) Warming up Spheres White Stock Modernist Cuisine at Home Aging Steaks with Fish sauce (p 186) Any suggestions for making a modernist Demi Glacé Aromatic Chicken Broth Baked Mac & Cheese Banana Cream Pie Beef short ribs Bell pepper soup, pressure cooked Brown Beef Stock Buffalo Sauce Caramelized Onions Carotene Butter Cauliflower soup Cheese Grits (p.338) Coconut Noodles Coffee Crème Brûlée Confit of Leg (duck or chicken) Crispy Chicken Wings, Korean-Style Fish Spice Mix Fragrant Sous Vide Salmon Garlic Confit Instant Chocolate Sponge Leek and Onion Soup Lentils Low-Temp Oven Steak Marinade and steak questions Marinara Marinara and garlic confit MC Special Sauce Panna Cotta Pastry Cream Pizza Dough Pizza Sauce Potato purée Pressure caramelized banana Pressure Cooked Polenta Pressure vs Vacuum Marinade Pressure-caramelized ketchup Red Wine Glaze Risotto Roast Chicken Sandwich Bread Sous Vide Salmon in the Kitchen Sink Sous Vide Steak Garnish Spinach Butter Vanilla Creme Anglaise Vegetable Stock

The US edition says the same thing. The last sentence of that section, however, relating to the tingling sensation biting on one induces "(You will only experience this effect if you use good-quality Sichuan pepper.)" would seem to me to indicate that I am using "good quality pepper" since it certainly induces this effect in just the manner she describes. Perhaps the state of quality and availability has changed in the intervening decade?

Interesting, that has not been my experience at all: maybe it's the drier climate here? I tend to buy them in large quantities and find that they are still flavorful a year or more later.

One of the tricks is to make sure you are using only the husks, and not the little black nubs that live inside them. The nubs tend not to grind down and are unpleasant to bite onto.

Can you try to characterize how firm your chilled stocks are compared to, say, Jello, and work backwards from there to determine the appropriate ratio?

Right, lambda is what I'm suggesting, though I haven't actually tried to do what you are suggesting, so it's just an idea.

I'm sitting here with the dregs of a Manhattan that was garnished with a couple "Maraschino" cherries that I made according to Katie Loeb's recipe in Shake, Stir, Pour: though I admit to significant bias here, I believe these are the best Manhattan garnish there is. Mine have been aging in the fridge for over a year now, and while I won't swear to it, I do believe they are better now than they were this time last year. Is there anything new in the homemade maraschino cherry world?

Have any of you tried the G'Vine Nouaison? I love gin to begin with, in all its variety, but this stuff is fantastic, in my opinion. As usual for me the descriptions note laundry lists of botanicals that my palate can't effectively discern, but the overall effect was remarkable both straight and in a martini (5:1 Noilly Prat, no bitters).

It had never occurred to me to try to achieve a similar viscosity and high and low temperatures, it's a really interesting thought. I have not used methylcellulose, but carrageenan can be used to thicken both hot and cold liquids and can be combined with locust bean gum and/or xanthan gum: maybe you could find your texture there? I've found the flavor release excellent when using carrageenan and xanthan.

Two years ago I posted about a change to our Copyright Guidelines. Based on our experience with those guidelines in the intervening years we are updating them again to ensure that our members are receiving the full benefit of the Fair Use doctrine while still giving credit to the original creator of the content. The revised guidelines have also been shortened and simplified to the extent possible considering the complexities of US Copyright law. The official version of the revised guidelines can be found here. Society Members can find discussion of this Member Agreement update here. The major changes are the removal of a specific length limit as it applies to Fair Use and a more explicit requirement that inclusions of content under the Fair Use doctrine must include information about the source of the content. We've also made it clearer that recipes may be posted in compliance with this doctrine, subject to the same stipulations as other content. For reference I've also included a copy of the new guidelines below: Society for Culinary Arts & Letters Copyright guidelines The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with these guidelines and the law. Ownership or Permission Copyrighted material may be posted in eG Forums and other Society media without limitation if: the copyright is owned by the Society; the member posting such material owns the copyright; or the member posting such material has permission from the copyright owner.Any material that is posted with permission of the copyright owner must be accompanied by a link to the online source, where appropriate, and an attribution notice that takes this form: Copyright © John Smith, All Rights Reserved, Reproduced with Permission.Images Images may be posted in eG Forums and other Society media if: the member posting such image is the owner of the image; the member posting such image has permission from the owner of the image; the image is in the public domain; or the image has previously been posted in eG Forums discussions in compliance with these guidelines.Any images posted with permission of the copyright owner must be accompanied by an attribution notice that takes this form: Copyright © John Smith, all rights reserved, reproduced with permission.Fair Use Limited reproduction of copyrighted content is allowed under certain circumstances, and is always subject to review by eG Forums staff to ensure that it conforms to current US legal standards for reasonableness. In general:A copyrighted image or an excerpt from copyrighted text may be posted for purposes of discussion, commentary and criticism.Such postings must be accompanied by attribution to the copyright owner, including a link to the source when available.Despite your belief that you've followed all of the rules above, your post might still be deleted. Fair use is murky and confusing, and eG Forums staff handle posts on a case-by-case basis: if you believe a removed post satisfied the Fair Use doctrine, or if you are the owner of intellectual property that you believe has been posted in violation of the Fair Use doctrine, please contact the Society at feedback@egullet.orgPublic Domain Material in the public domain may be posted without limitation; however members are responsible for ascertaining that works are indeed in the public domain.Any material that is posted from works in the public domain should be accompanied by a notice to that effect.Recipes The rules for Fair Use, above, cover the posting of other peoples' recipes.In addition, whenever you post a recipe based on or inspired by someone else's recipe, we hope that you will acknowledge the source or your inspiration in the recipe's introduction. It only needs to be something simple like, "This is based on Mark Bittman's recipe, but I use more peanut butter than he does, and I also add jalapenos, which I think makes all the difference in the world." Doing so acknowledges both the source of your inspiration and your own innovation in respectful ways.This policy, which is incorporated by reference in the Society for Culinary Arts & Letters member agreement, was last updated in April 2014.

I made the Pork Bello Adobo for dinner last night, and as others have already noted, it's terrific (albeit very rich). For lunch today I served it again with rice and sautéed cabbage, which I thought worked very well as a contrast with the texture of the pork belly, as well as cutting down the richness a bit.

I store mine vacuum sealed, with no extra fat, in the refrigerator. No chance of it lasting long enough to spoil in my kitchen...

Welcome to the eG Forums: as janeer mentions, you can find a ton of information on hand-pulled noodles here.

I tend to agree with Jason here: a list of ingredients is not a recipe. If you are making a significant change to the method for combining those ingredients, I've got no problem with you claiming authorship. In this case, the reverse is also true: the change was insignificant (according to djyee100's sleuthing), so calling the recipe Anne Burrell's seems completely reasonable, to the extent that any recipe for something so classic can be attributed to a single author.

What are you making? Cake? Ganache?

I've done it when I was using the circulator to cook at a relatively hot temperature (e.g. vegetables), but I haven't tried it when cooking meats or seafood. Do you think it would still be worthwhile then?

You've got a lot of questions here, let me try to address some of them: "Alternative," yes. The long cooking times in sous vide changes the flavor of smoked meats. Not in a bad way, in my opinion, but it doesn't taste like something freshly smoked. I find the smoke flavor becomes softer, for lack of a better term, lacking the sharp initial smoke flavor you get from something that has been smoked traditionally. Modernist Cuisine argues for humidity and temperature control, but I've never gone that far so can't really comment. You certainly will need the smoker to have access to oxygen, so making it airtight is not an option. The usual SV strategy is to smoke first and sous vide second: it's the only way I've tried it so can't say how well the reverse works. Either way the result will be different from traditional preparations. "Better" is too subjective, I think. Some people dislike the smoke-then-SV flavor: I like it.

When joining a new organization it's common for people to want to introduce themselves: this poses a problem here at the eG Forums because until now there was no clear place to put such a post (is it "Cooking"? "Food Traditions & Culture"? Something else?). We've now remedied that and created a new forum specifically for new members to introduce themselves, and for more experienced members to welcome them. The forum has a couple extra rules: topics can only be started by new members (those with fewer than ten posts who've joined in the last three months), and the topics are meant to be quick welcomes to the forums so will automatically close after one week. Please join me in following the new forum and greeting new members who choose to use this opportunity to introduce themselves.

I'll be in Vegas in a few weeks and I've no interest in the high-end scene this time around: price is an object. What are my low-end dining options? Food trucks, diners, roadside carts, etc.

I believe you are thinking of "Heck, I can buy That, and then I'll have more time to do This!"

I was at a loss for words when I heard the news yesterday: I guess I still am. I've shared meals with Steven and worked with him on a number of eG projects: the enthusiasm and vitality he brought was contagious. The world was a better place for his presence in it, and we'll miss him. My heart goes out to Ellen, PJ, and the rest of his family.

Please see this topic.

Welcome to non-lurker status, Doofa! In general I find that there's little point to acquiring a "special" egg and then spending all your effort covering up the flavor of the egg itself, so I tend to stick with simpler preparations in these cases. I also personally like preparations that leave the yolk and white separate, since at least in my experience most of the distinctive flavor is in the yolk.