Jump to content

Recoil Rob

participating member
  • Content count

  • Joined

  • Last visited

About Recoil Rob

  • Birthday 08/09/1955

Contact Methods

  • Website URL

Profile Information

  • Location
    Vista, NY

Recent Profile Visitors

852 profile views
  1. A search turned up a thread from 2002.....more timely opinions needed. I'll be in Milwaukee one Saturday night in November, where should we go for a good meal showcasing the local foods? Will be in Madison the next night, any recommendations there?
  2. Shishito peppers

    Now I get mine at an Asian market for 1/4 the price of Eataly....
  3. The Terrine Topic

    Late to the party..... Venison, dried cherry and pistachio from CHARCUTERIE by Polecyn. The small medallion at the top is Shenandoah Valley whitetail deer, the main forcemeat is Maine moose. Last of the Christmas leftovers but I made two, one's in the freezer. I have a lot of moose...mous vide steaks for dinner tonight.
  4. Mandolines – which one?

    Perhaps, but is the Benriner a better designed and made machine or just more convenient?
  5. Mandolines – which one?

    I received a Bron 20638 Pro model about 20 years ago, it came with the 303000 safety guard. I have never taken it from the box, still wrapped like new. I always enjoyed knife work so never felt a need to go to it. That has changed recently and I see all the recommendations for new Japanese mandolines, Benriner, Kyocera, the Swiss Borner, etc. and I wonder if they are better or just cheaper? If better I can sell my Bron setup and buy a newer style with cash left over. However, if the Bron is still the best it just might be time to take it out of the box and use it. Opinions?
  6. Ideas for Duck Confit

    Not a reference to bahn mi, more a comparison of how when I learned to cook I was browning the onions. About 15 years ago I learned I was caramelizing the onions. Now I subject the onions to the Maillard reaction....
  7. Ideas for Duck Confit

    I see a couple refernces to making a confit bhan mi. Bahn mi apparently means bread in Vietnamese so wouldn't it just be a confit sandwich? "Banh mi"....is this the new "Maillard reaction=carmalization=browning"?
  8. Ideas for Duck Confit

    With some sauteed mushrooms, fresh thyme and robbiolo cheese on a pizza, the high oven temp crisps the confit nicely...some fresh pepper.
  9. I'll add that this is a major fault of newly produced black iron cookware. Notice the pebbly finish to these new pans, they tend to hold burn food and not season as well as the older pans. Vintage pans were turned to a smooth finish on the interior, facilitating seasoning and cleaning. I hear there are some small ,boutique makers of cast-iron pans finishing them smoothly on the inside, but they cost in the hundreds of dollars. Probably from Brooklyn...
  10. Ideas for Duck Confit

    I'm a purist, one of my favorite things to do is to crisp it up under a broiler and then serve it atop a green salad. Some vinaigrette helps to cut the fat in the confit. Do I really need to say, served with good bread?
  11. I'm not in NYC, but there's a large market about an hour away, I'll see what they have. How long will they keep, a few months, 6 months? I could try Penzey but wonder how old they are to start with....
  12. A friend has wanted to try this since it's inception, we've tried to get reservations by playing the midnight game but to no avail. Her birthday is coming up and I was finally able to score a reservation at the sushi bar for a Saturday night, when Daisuke Nakazawa is at home with his family. Is there any reason to wait until we get a weekday reservation or should the experience be the same? thanks, Rob
  13. Appetizer before Beef Stroganoff?

    More like an hors d'ouevre to be eaten before table service. Cucumber w/ salmon or shrimp is sounding good....
  14. Appetizer before Beef Stroganoff?

    Definitely a contender....
  15. Appetizer before Beef Stroganoff?

    While many of the other suggestions sound great, the main thing I am trying to avoid is any more dairy in any form, cream, creme fraiche, sour cream, cream cheese. There will be enough in the main course I am sure. Pissaladiere can also be made ahead of time and is portable. Pissaladiere is leading the leader in the clubhouse.