jnash85

Does anyone else have this? I am absolutely loving it. I made a modified version of the Eclipse cocktail with tequila, Campari, cherry heering, and lemon juice. I am going to try some of the infusions used in a number of the cocktails. I only hope that the results are good with scaled down versions, since all the infusions require you to sacrifice a 750 ml bottle of spirits.

I'm happy with my $20 blade grinder and French press. The whole process takes around 10 minutes and clean up is not bad.

I've decided that its time to pull the trigger and get a stand mixer. Is the Artisan worth the extra hundred bucks over the classic? I don't really care about the slightly larger bowl, but how does the 275 watt motor compare to the 325 watt motor? As far as I can tell this is the only difference.

I can usually find dry flageolet beans at grocery stores. That should work. Wow. Pretty embarrassing I didn't think of that... I'll have to check for them today.

I'd really like to start with the scallop dish on page 131, even though its out of season. Any thoughts on what could stand in for the fresh flageolet beans?

I was just getting ready to create this thread myself. I look forward to cooking from it, but with some modifications. I don't see any truffles or foie gras in my future.

How does this look? It uses blade steak, fresh ginger, olive oil, store-bought yellow Thai curry paste, coriander/cilantro leaves, water and coconut milk. It's cooked for a long time (unless you happen to own a pressure cooker). What's most interesting is that it's served with a German-style potato salad (meaning it includes sliced frankfurters, gherkins and a handful of capers) and strawberries in Cab Sauv vinegar. Not a huge fan of the store bought curry paste, but I'll give it a try. My copy should arrive this weekend. Nothing stops you from using your own homemade paste from the freezer. I mean, a lot of other sauces and bases (i.e. sofrito) are DIY in the book ... so it's not like you're straying away from the intent of the book. I know, but I wish he had developed a recipe for it with the option of going store bought.

How does this look? It uses blade steak, fresh ginger, olive oil, store-bought yellow Thai curry paste, coriander/cilantro leaves, water and coconut milk. It's cooked for a long time (unless you happen to own a pressure cooker). What's most interesting is that it's served with a German-style potato salad (meaning it includes sliced frankfurters, gherkins and a handful of capers) and strawberries in Cab Sauv vinegar. Not a huge fan of the store bought curry paste, but I'll give it a try. My copy should arrive this weekend.

How does this look?

Great looking steak. Can you tell me more about how you made the potato cake? Thanks. The potato cake is from the Complete Robuchon. You basically cook a couple of pounds of potatoes and put them through a ricer. Add about a half cup of flour and a couple of eggs to the potatoes and put them in a cake pan and bake in a 400 degree oven for 10 minutes. I let it cool, then cut it into portions and browned in a skillet with butter. It wasn't bad, but I'd take mashed potatoes any day over it.

Tonights meal, inspired by my recent trip to Bouchon in Beverly Hills. Ribeye with Broccolini, Potato Cake, and Sauce Béarnaise

I have the day to myself and will be in the Santa Anna / Costa Mesa area tonight. I need a reccomendation on where to eat. I honestly don't care what kind of food, just want something where I can get out for around $50 or less. Cheap places are fine as long as its good food. I've already eaten at Bouchon in LA and had some seafood, pho, and Indian food. I've never been out to the west coast and wanting to make the most of my trip.

I saw Nathan on the Colbert Report last night. It was a fun segment. Nathan, do you care to share what that was like? Stephen seems truly impressed with the sous vide pastrami, stating it was so tender he didn't need any teeth. I'm hoping for one day to find Modernist Cuisine in the reference section at my local library.

I just made a batch from Art of Drink. Any idea how long it will last in the frig?

Its half of a hard boiled egg yolk. The only thing that's missing is a sprig of tarragon. This was my first venture into anything like this. It was great, but very heavy. I'm slicing the leftover terrine for tomorrows lunch with a fresh baguette.

Now that is art. Thanks. I just ripped it off from the French Laundry Cookbook.

Pork Trotters with Sauce Gribiche I made the trotters using the recipe from Keller's Buchon, using hocks only. I plated it as the "Head to Toe" dish is done in the French Laundry. This was quite good. One of my most impressive dishes so far.

Pork Trotters with Sauce Gribiche

Could you go into detail on how you made the arbol garlic sauce? That looks great.

I've had good luck with the New York style and the Napoletana style crust. Just remember to preheat your stone for a solid hour before baking. I like to cook the pie on parchment paper for the first 2 minutes then remove it. It usually takes another 6 minutes to finish. With the Napoletana dough I would stick to 3 toppings max including cheese and sauce.

Perhaps I should try a different cut? Ruhlman has praised corned beef short ribs.

Thanks for the help guys. It sounds like I didn't cook it long enough (2-1/2 hours) and had it going in a nice steady simmer. I'll try cooking it in a low oven next time.

I tried making corned beef for the first time and did not have good results. I used Alton Brown's recipe. The only change I made was my brisket was in the 3lb range. Is 10 days too long to cure it? After I cooked it is was very dry. It texture was more like jerky than tender corned beef. Any hints on what to do next time? http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html

I enjoyed the first episode. Here's to hoping Jen goes all the way. I've also grown to like Angelo. Don't know how I feel about Paula Dean making an appearance. It should be interesting.

Yeah, I added way to much beef at once. Gonna make a smaller portion tomorrow. I still feel like something was missing from that dish.