jvalentino

*This is a first impression only. My expectations were high, and admitidly I was also unsure of exactly what those expectations should have been. My copy arrived today. This is the first cookbook I have ever purchased in advance and/or without looking through it first. I wish I had waited. The photography reminds me of an overly done episode of Good Eats, and has an overall staged feel to me. A quick thumb through of content showed lots of how to salt, saute, cheese basics, etc as well. The story of how Ad Hoc came to be was interesting although I have read it elsewhere. Most recipe sections left something to be desired on my first couple of thumbthroughs, but some will definately have me taking a closer look. The book has a little of everything, and reminds me of Casual Cooking or Easy Entertaining by Michael Chiarello (I have both) for some reason. I'll post a little more as I read through the book. Jeff

I'd guess someone may be about to quit, or they're having problems scheduling the current chefs due to their outside commitments. Rumor was that Batali got a pass on appearing this season due to other things he was involved in. ← Perhaps Michale Symon didn't work out so well for the network. They pulled him from Dinner Impossible and brought back the guy with the questionable resume. I don't watch much Food Network. Does Symon have another show? Symon's laugh is enough for me to mute the TV, and his cooking is so predictable IMO. I think it's Batali that is going though-his pic is no longer shown on the new episodes.

Hmmphh. As I've whittled down my mag subscriptions, this is one I've kept as I like the photography.

Thanks ChefCrash-I was concerned! I'll get photo's soon. Jeff

Hi Katie, These were fresh raw green olives. I placed them in a 12% salt brine and jarred them with a couple slices of lemon and a sprig of oregano. ChefCrash recommended they stay in there a month. They were in there about a week when I noticed the top. Thanks, Jeff

*I previously posted this in the wrong olive topic, it should be here* Ok, I jarred some olives per ChefCrash's recommendation above, and I've noticed that there is pressure building up in the jars. It actually blew the seal one a mason jar-is this normal, and what is it from? I opened the jar to release the pressure and the capped it w/ a new lid-was this ok? I am doing a three jar test run here, while I still have access to them at the market. Thanks, Jeff

I don't think that's normal, and it doesn't sound safe. When you say you jarred the olives according to ChefCrash's recommendation, do you mean that you started from the same preservation point as the person to whom he was posting? Or do you mean you started with something like raw olives? The answer dictates what you need to do. Caveat #1: I'm still getting used to the newly-revised eGullet, and may be missing some reference that was perfectly clear to you. In that case, please accept my apology for being obtuse. Caveat #2: I'm not a food scientist. Still...olives by their own nature don't have what it takes to kill bugs. You have to pickle or salt them, or otherwise discourage the bacteria that might grow from them. I really don't think that an exploding seal is a good sign. Is there a county extension office nearby that could help you? Please let us know more information. yours in olive adoration - Oops I dug up the wrong olive topic! The one I was referring to is here- click with pictures to follow. I'll post my question there too. See you aren't crazy...at least in my brief interaction with you, I don't think so. Jeff

You know I think I used to do that...it's all so hazy! Thanks for the tip, T.

I confess that sometimes I use it in mashed potato's. When one raw clove would be too much, and roasting garlic isn't an option for one reason or another. Then there's homemade potato chip seasoning... Jeff

Ok, I jarred some olives per ChefCrash's recommendation above, and I've noticed that there is pressure building up in the jars. It actually blew the seal one a mason jar-is this normal, and what is it from? I opened the jar to release the pressure and the capped it w/ a new lid-was this ok? I am doing a three jar test run here, while I still have access to them at the market. Thanks, Jeff

Here is an authentic dough recipe from the Caputo website- http://www.molinocaputo.it/eng/homeEng.htm click "recipes" at the bottom. More than likely when you were in Italy you tasted crust made with Caputo Pizzeria flour. While it is available in the States it doesn't perform well in home ovens (too cool). I would sub the Caputo with high quality unbleached AP flour, or bread flour if you want more chew. After the dough is made put it in the fridge for 48 hours to develop some flavor. Bake it on a stone pre heated in your oven for 30-45 min as high as it will go. Slkinsey's topping are the way to go too. I prefer the basil before baking, as is tradition in Naples but that is a personal preference. Good Luck, Jeff

Perciatelli with breadcrumbs. I've been eating this (or another long pasta) once a week lately. Jeff

Does anyone much advocate frying rather than baking ("roasting" maybe better name for same process)? I guess I fry meatballs occasionally for some special reason or recipe, but baking them permits good control, never adds gratuitous fats, requires less attention, and takes little more work even for vast quantities. ← If by anyone you truly mean anyone , yes I know plenty of people that advocate frying, including some restaurants.

Did this this weekend, and was happy with the results. While not the same as fried, the work saved was enormous. I am becoming a convert. Thanks, Jeff

For the meatball bakers- Are you getting good carmelization? This has always been my reason for frying, but baking is so much more appealing. Jeff

The $1-2k Boos Bench or Block that is used for a towel rack and display table always gets me a little fired up.

Closed. Closed. "new menu" + fewer staff = soon to be closed. $5 P'zones at Pizza Hut.

I grill the veg or bake them @ 425 to carmelize them really well for my "primavera". Sauce is lots of lemon, EVOO, butter and Reggiano-like a vinagrette... not creamy. Jeff

Thanks for posting these. Maybe the algination of everything for the sake of alginating will soon be over. Jeff

Unfortunate ditto. It reminds me of the cigar craze of the late 90's. Anyone that ate NR beef in 1990 and today should be able to tell a difference. Someone who can take a business that was losing 10k/wk to making 7k and say "all it took was some streamlining" is either a genius or cutting some corners IMO. The NR brand is now worth something however, and it will be interesting to see if/how that is exploited. That's where I feel bad for people like Bill Niman. Jeff

While I haven't done qual egg, ravioli w/ an egg yolk is pretty straight forward. The egss have to be ultra fresh though. For a ricotta pocket w/ an egg yolk pocket- Keep your pasta thin and fresh, the ricotta slightly loose, and the water just at a simmer. You can also just use a yolk and no ricotta. Jeff

I agree. I asked because this past week I called a few places that can be a little tough to get into and they all had multiple openings on multiple days this week (whether that is because of Valentines Day I don't know). I mentioned that fact to someone and got "isn't it foolish to spend that kind of money on a meal in this economy?". So I wanted to know if anyone is actually doing less fine dining due to a sense of empathy for others.

That was Q right? ETA: Yes it was Q-I looked it up!

Celery salt is the last thing to go on a Chicago style hot dog. Put some in your bloody mary too.

The stories on Nighline declaring the era of excess is over, companies that can afford to advertise during the Super Bowl deciding not to due to appearing "irresponsible" etc etc. How much of the downturn in eating out especially fine dining can be attributed to the economy, and how much because we "shouldn't" right now? Have you made changes in how you dine even if your finacial circumstances haven't made it necesary? Jeff