Lyle
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Posts posted by Lyle
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Usually, and especially if I am unfamiliar with the specific venue, sausage sausage and perhaps a third sausage. Also, if served in the proper method, the skewers can make pretty effective devices for annoying my drunk friends and a somewhat less effective defense mechanism. Nachos with impossibly high piles of jalepenos make a proper annoyance and defense mechanism for my drunk date.
I am curious what the traditional snacks would be outside the U.S. or North Am. I still have not attended a Premier League match (
), or any other sporting event outside North America aside from a thoroughly numbing cricket match in Germany. At the time I was unable to fashion a noose. Are traditional stadium eats around the world (and I guess the U.S....except where I live where everything completely fails) simply representations of coloquial street foods? -
I usually eat the stuff at once, is why I'm asking; I am just wondering whether I can lay in a heap of it to last over the holidays.
I was off when I said we smoked our salmon last week. It was actually Sunday. I tasted some today for breakfast and it had no off flavor and around noon it went do it's demise: deep freeze. I would bet, properly sealed and kept COLD, it would suffice for the whole week.
edit: I don't know if I would trust it much more than that. Perhaps a personal bacterial resistance experiament is in order, eh?
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giant raddishes, 8-10 lbs each. They are about the size of a football
where the heck do you live? three mile island!! put the radishes back in the ground, gather up the wife, kids and dog, and walk away.......never look back.
I can tell that several bulbs simply grew together. I live in Texas, with lots of red soil. I missed them while harvesting the crop.
And, after a tough day, I would of course drink vodka with them throughout the night. Didn't I post about my last raddish party? Now I feel a bit guilty about eating them..
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Bibimbap intimidates me, much as Jin does.
Sorry.Joking, Jin, joking. Replace intimidates with inspires. Really.
Might as well try this tonight. However, a portion must be without egg as my wife does not eat them.
But that still leaves alot of raddishes.
How well do they store as I have only cultivated small portions and otherwise purchased raddishes as needed?
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Bibimbap intimidates me, much as Jin does.
Actually, I don't own the bowl.
As for kim chee, I have never made it. How do you ferment yours?
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Lyle, there's a table of contents (which functions as a list of all the base recipes) on the publisher's site:
http://wiley.com/cda/product/0,,0471442763...24;2960,00.html
Thanks FG.
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I feel like a participant on the television version of Ripley's Believe It Or Not.
While cultivating the garden, I unearthed several giant raddishes, 8-10 lbs each. They are about the size of a football (both types, as the surface is quite irregular). Tasting them, they have a muted raddish flavor, with a quite woody texture. Not too woody; they are crisp and toothsome. Overall, a very plesant tasting. I have made soup, as reccommended by Larousse Gastronomique, with the greens which were oddly more flavorful than those of a normal "dwarf" raddish.
So what the hell do I do with these monsters? I would give some away, but my neighbors fear contact with such a hidious deformity. I will probably try to stew some. Surely there is something else. Is there?
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Another smoking question. We smoked about 10 lbs of salmon last week and have more than eaten our fill. How does smoked fish freeze? Does it significantly affect the texture and does it affect the moisture content of the fish?
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Suzanne, as I know it will make you uncomfortaboe, I was wondering (seriously) what other of the 50 "classic" recipes or techniques are used as the foundation of this book. Is cassoulet demonstrated? More importantly, what sweet courses are demonstrated?
Thank you for such a thorough review and experiament.
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I realize that I have not posted on any of your experiences. That is simply because the experience has been so thoroughly documented. You have at times, as well as resoursing the well-appointed questions, helped me through many cooking quandries. Thank you for being so open and being my robot-food-dictionary-reliable thing.
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I suspect my potatoes are too wet. I can make successful basic whipped potatoes, but I continue to fail to load it with my suicidal requirement for butter. Although I have many times made potatoes with the skin on, it never hit me to boil (should I try roasting?) them whole. I do heat them before adding anything to dry, but I suspect I should dry them for a longer duration. I think tomorrow I will make two batches each of Yukon and Russet, one each for eating and one each, two small controled batches, for the curiosity of how much butter they can "absorb". I will leave the skins on both boiled whole. I think I am going to need a large roast!
I will then drink the champagne.
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It may soon be my mission to bring some of them back.
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Does anybody know how much butter say 1 pound of whipped potatoes can absorb before the butter starts to "well"? I have been attempting to replicate the butter with starch at, for comparison's sake, Grammercy Tavern. I saw a chef long ago on Great Chefs (forgot the name) make a similar dish. It seemed the amount of butter used was astronomical and there was surprisingly little cream. The butter (clarified?) was worked in a slowly, perhaps a few tablespoons at a time for several of cups of potatoes. I have failed to replicate this taste because the butter soon wells and does not seem to absorbe. Should I do this over low heat to facilitate butter absorption? Am I using the wrong potatoes (youkon gold)? It would seem that different potatoes would have different saturation points. Am I missing something?
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I ONLY eat my sponges after both boiling and then broiling.
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Jaymes, ya got me! Actually, the last two times I've gone to La Grange, I've first gone to Brenham. No, we travel from Dallas. I'll be in La Grange next weekend in fact and will get the name of that sandwich joint. Never heard of it but we used to spend holidays in Smithville, so I've only been to La Grange about a half a dozen times. However, all of my wife's family is from the area (and oddly enough still there...in the same houses for over 50 years) so they will be more up on local restaurant lore than I. If ever in Smithville, though, Zimmerhanzel's BBQ, spelling most likely butchered, is one hell of a time warp and a good one.
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Is Round Top really that good? I pass it every holiday on my way to La Grange. I have their cookbook and everything seems to be southern traditionals. Is it simply very well executed? Is it a fixed menu?
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Yes, they shut down the rodeo, but there is alot of inconsequential memorabelia in the museum on the downtown square (including Old Sparky). We did, however, play coutless matches of soccer and rugby in the abandoned stadium/arena in college...dodging rusty nails and all. The stadium itself is in a great state of disrepair and should never be enjoyed by anyone
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I suspect that many of our northern eGullet brethren have not heard of this, so am going to share with you one of our great classics.
Nor southern....Thanks Jaymes....
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On the naan issue, I guess I'm just not as picky as some of the others on this board. Note I am not Punjabi, and so, I guess I don't have the same demands from my naan. while those made in a tandoor will taste better, most of the restaurant made naan is usually worse than that I produce at home. I haven't minded the consistency of those produced in the home oven (usually sans pizza stone). These naan acheive the requisite chewiness, with a hint of crisp that I prefer. Again not being Punjabi and not having experienced really good restaurant (or home) naan, I don't particularly care what the ideal type is. I enjoy what we are able to produce in the home. But, I always admire perfection whenever I see it. I guess, then, my problem in the naan department is that I haven't been exposed to any very good to perfect specimens.
Tonight, I used about 1 1/2 C. flour to 1/2 cup water and 1/4 cup ghee, flour to knead. My top oven actually reached 620 degrees. I achieved a much better browning, but a rather dry product. Tomorrow I will use similar proportions, properly heat my stone on the element then move it (faced time constraints tonight), and ghee half the product slightly before I put it on the stone.
You are one determined cook.
But in the tandoor, no ghee is necessary... It is that what makes Tandoori cooking so brilliant.. that things get cooked, browned and crips without ever really needing any fat. Of course many recipes have some fat added in the marinade... but that is not necessary.
Again, merely ignorant.
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On the naan issue, I guess I'm just not as picky as some of the others on this board. Note I am not Punjabi, and so, I guess I don't have the same demands from my naan. while those made in a tandoor will taste better, most of the restaurant made naan is usually worse than that I produce at home. I haven't minded the consistency of those produced in the home oven (usually sans pizza stone). These naan acheive the requisite chewiness, with a hint of crisp that I prefer. Again not being Punjabi and not having experienced really good restaurant (or home) naan, I don't particularly care what the ideal type is. I enjoy what we are able to produce in the home. But, I always admire perfection whenever I see it. I guess, then, my problem in the naan department is that I haven't been exposed to any very good to perfect specimens.
Tonight, I used about 1 1/2 C. flour to 1/2 cup water and 1/4 cup ghee, flour to knead. My oven actually reached 620 degrees. I achieved a much better browning, but a rather dry product. Tomorrow I will use similar proportions, properly heat my stone on the element then move it (faced time constraints tonight), and ghee half the product slightly before I put it on the stone.
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Don't know abt surface temp, but internal air temp is slightly above 600 degrees (am doing it now)
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In theory, though, Ins't the oven's inherant purpose to expose said dish to even heat from all sides? The purpose of using a stone is to provide consistent heat from the bottom without cooling (I believe in the last sentence I stated the same thing twice...oh well). When cooking naan in a tandoor, the dough is slapped against the side, much as I would slap it on a sufficiently heated stone. would approx. 200 degrees really matter that much? Are all tandoor oven the same?
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I used pizza stones. Does anybody know the inernal temp. of a tandoor? I can get my electric oven up to 600 degrees. It is wildly erratic. So am I.
edit: you beat me to it. Thanks
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A good suggestion, but I suspect I could do a much better job of simulating my favorite Indian bread, if not generate an authentic copy.
Another valuable result of the meal: good yoghurt. I have been thoroughly dissatisfied with every brand, even high end, of yoghurt I have bought at whole Foods and Central market. Even straining through cheesecloth failed to develop the right taste or creamy consistency. I had resigned myself to make my own. THe Zahle yoghurt I got from the Indian food merchant was great. Suspect that will generate more time for me to waste watching Curb yr Enthusiams. Or some such.
Beeer Basics...How much can you drink?
in Beer
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I am told that for a couple of years I didn't stop drinking beer, which explains the state of my automobile and that mysterious broken nose.
My opinion, and perhaps foundation, pretty much mirrors that of tommy. Excepting that not wine but vodka kindles my doppleganger.