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jnash85

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Everything posted by jnash85

  1. jnash85

    Dinner 2018 (Part 1)

    Strawberry Gazpacho from the Eleven Madison Park cookbook. Probably one of the easiest recipes in the book. I tried plating like the book does, then tried doing my own thing, which I preferred. The strawberries were tossed in olive oil and sugar and cooked in a low oven for 2 hours. I will definitely be using that technique again.
  2. jnash85

    Dinner 2018 (Part 1)

    So the post above was technically lunch. Dinner was roast chicken, with spanish rice, black beans, pickled tomato salsa, and creamy jalapeño salsa.
  3. jnash85

    Dinner 2018 (Part 1)

    Fried pig tails from Thomas Keller’s Under Pressue cookbook. I would make them again, but with some adjustments. I would prefer the green beans were warm. Also, not a fan of the deviled quail egg.
  4. Amazon had this for $105 so I went ahead and ordered it. Can't wait to get it.
  5. jnash85

    Roasting Duck

    I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...
  6. jnash85

    Roasting Duck

    Ok. Today was the big day. It was very good, but a bit overcooked. I cooked the breast skin side down for about 15 min. The Ad Hoc cookbook calls for 20 - 25. Then they went into a 400 F oven for 3 min. Pulled out, glazed with honey, and szechuan peppercorns, coriander, cumin, and lavender. In the oven for another 2 min. The sauce on the other hand, was out of this world. As were the potatoes, which were simmer, passed through a fine mesh sieve, and combined with an equal portion of butter and a touch of cream.
  7. jnash85

    Roasting Duck

    So I broke down the duck last night and did the legs following the chef steps recipe. Sous vide for 16 hours at 80C. I then brushed it with a citrus sauce made from orange, sugar, vinegar, and the bag juices and let the legs crisp up under the broiler. Also started making the duck jus for tomorrow. Roasted the carcass for an hour, then simmered it with 8 cups of chicken stock reduced down to 1 cup. I will be pan roasting the breast tomorrow.
  8. jnash85

    Roasting Duck

    The dish above took about three days to put together. Lots of time planning and quite a lot of expense, considering there were no really expensive ingredients. There was someone here a few years ago who was posting all kinds of dishes from the book. Looked amazing. I wanted the new one, but I don’t feel like dropping the cash on it. Hopefully they come out with a regular version.
  9. jnash85

    Roasting Duck

    I have done a couple over the years. There are some doable ones. This one is my best one, although I got in a hurry and didn’t sear the pork long enough.
  10. jnash85

    Favorite Homemade Sauces for Pasta

    During the week I like to cook a couple of Italian sausages then add some crushed tomatoes, chile flakes, and salt. I enjoy it the most when the leftovers are cold and I’m eating it around 1 am...
  11. jnash85

    Roasting Duck

    Thanks for all the replies. Lots of good info here. I will report back after this weekend.
  12. jnash85

    Roasting Duck

    I’ve seen those ducks at Kroger. Never bought one. There is a local coop that carry’s higheR quality meats that I was going to purchase from.
  13. jnash85

    Dinner 2018 (Part 1)

    Beef meatballs from Ottolenghi’s Jerusalem cookbook. Subbed edamame for favas. Served with basmati rice and orzo and the cucumber yogurt sauce. It was very good. I need to cook more from his books.
  14. 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.
  15. jnash85

    Per Se Lounge

    Are they still offering the option to dine a la carte in the lounge? I haven't seen any recent postings about it. I will be in NYC in a couple of weeks and I would love to go. Is it correct that they do no take reservations for the lounge?
  16. Full episodes here: http://m.video.pbs.org/program/mind-chef/
  17. I have been asked to make a punch for a small group of people. These are mostly casual drinkers. Usually cut the liquor in a cocktail by about half. They also enjoy frozen strawberry margarita's. I would love to make something from David Wondrich's book, but I'm afraid I would be the only one drinking it. Anybody have any recommendations? I like the look of this one. http://www.foodandwine.com/recipes/puerto-rican-rum-punch
  18. jnash85

    Dinner! 2012

    Inspired by my shameless love of Pei Wei's Caramel Chicken
  19. jnash85

    Drinks! (2012, part 2)

    I did a kaffir lime margarita. House made kaffir lime syrup, lime juice, and silver tequila. I also had a few lime leafs in the shaker. I think I overdid it with the line leaf. It really takes over. This was inspired by a cocktail I saw on seriouseats at Le Bernardin.
  20. jnash85

    "The PDT Cocktail Book"

    I'm enjoying a Little Bit Country tonight. Bourbon, lemon juice, maple syrup, maraschino, jalapeno, and bitters. The maple syrup / jalapeno combo is great. I'm halfway though and its leaving me with a very nice burn...
  21. The primary bind sounds like the problem. I don't have a stand mixer and mixed by hand. Would hand mixer work for the primary bind?
  22. jnash85

    I have no idea how to cook with smoke

    What about chips vs chunks? I used chunks (not soaked) and smoked the sausages for about an hour. I plan on smoking a brisket for pastrami a few hours in a couple of weeks. Right now its about 40 - 50 F outside. Should I wait for the smoker to come all the way up to temp before I add my food? It took about 45 minutes today to reach 140 F. It would have taken at least another 30 to reach 200 F, maybe longer.
  23. I took the dive into charcuterie today. This is the venison sausage from the book. Venison, Pork, and Seasoning by jnash85, on Flickr Links! by jnash85, on Flickr Smokin by jnash85, on Flickr Partially Smoked Sausages by jnash85, on Flickr Venison Sausage by jnash85, on Flickr I smoked the sausages for about an hour. As you can see from the final pic there were some air pockets inside the sausage. Will this be a problem for the rest that I froze? Also, I felt the texture was a little grainy. Is this normal? I did my best to keep everything cold during the production of the sausage.
  24. jnash85

    I have no idea how to cook with smoke

    I would say all the smoke I saw was gray / white. Is there anything I can do to fix that?
  25. jnash85

    I have no idea how to cook with smoke

    I just built a smoker out of terracotta planters. I smoked some chicken wings for the first time today. Overall it was a success, but I have a few questions. BTW, my smoker consist of a hot plate in the bottom of an 18" terracotta planter, a pan on the hot plate, and wood chips in the pan, A grate sits on the top and an inverted terracotta bowl sits on top. The hot plate is controlled with my PID controller that I use for sous vide. Now: For the first time out I used wood chips. The started smoking quickly, but after about 30 to 40 minutes they were black. Still smoking though. So I added a handful of soaked chips and that reduced the smoke and took it much longer to climb up to temp. It was a cold day, around 0 C, and it took around an hour and a half to reach 85 C. Would I have better results with wood chunks? Should I soak or not soak? After I was finished smoking, the ambient temp was around 85 C. I took the lid off and removed the chicken. When I came back outside the chips had caught fire. I'm sure this is due to the fact that I removed the lid and let the chips get more oxygen. Is this ok? They never caught fire during smoking. Only once I removed the lid, Is this a common thing? I'm making venison sausage tomorrow and I plan to let them spend a couple of hours on the smoker.
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