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DanM

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Everything posted by DanM

  1. Thanks for the advice everyone. I'll have to give it a good look again before buying.
  2. Good afternoon I am considering Charcuterie or Salumi by Mark Rhulman. Before I make the purchase, I am wondering if either of these books are useful for someone who keeps kosher and therefore does not eat pork. Beef, poultry, and lamb are all possible and easily available. Thanks!
  3. DanM

    What are these leaves?

    I think I'll fire up the barbeque and grill them with some chicken. Thanks!
  4. DanM

    What are these leaves?

    Thanks! Now to find a good use for them...
  5. I picked up a bag full of these greens this morning at the market. The sign said chicory, which would make it a variety I've never seen before. Does anyone know what it is? Any classic preparations? Thanks!
  6. DanM

    Yemenite Meat Soup

    I need help. My wife fell in love with a Yemenite meat soup while in Jerusalem last week. It was pretty spectacular. All I can say about the soup is that it had a brownish red broth with a thick and heavy body, heavily spiced, and with large chunks of meat. There were no veg or other ingredients besides the meat in the broth. Any idea what type of soup this is? Thanks!
  7. I have beef ribs cooking away in 62° water for another 24 hoursish... What else can I cook at the same temp to make a nice side? Thank you!
  8. There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there. I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out? Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery. Thanks!! Dan
  9. At least I think it is a tuber... I bought this lot at the market for 1€.... I have no idea what they are! They are about 3-4" long. The vendor says they are sunchokes, but they look like no variety I have seen. Any thoughts or suggestions on how to prepare them?
  10. DanM

    Veal shoulder roll

    The store did not have another shoulder roast, but they did have a breast of about the same size. I'll have to see if I can find that Julia Child recipe. Thanks!
  11. DanM

    Veal shoulder roll

    I have a veal shoulder roll to cook on Sunday. I'm not a big fan of red meat, but we have company, so I need to make a bigger feast than necessary.... Anyhow. How to cook this cut? I was thinking about pot roasting it in a dutch oven with mushrooms, potatoes, carrots and onions. Brown the meat, deglaze with white wine, as the veg, meat, broth, and a bouquet garnis. Set it in oven 150c ish for 3 hours? I might unroll the cut and add some persillade and reroll. Any thoughts? Also, is 1kg enough for 4 adults and 4 kids? I am also serving roast chicken as a main (for the kids...). Thoughts? Dan
  12. Here is what I have so far. A pairing knife and a tomato knife Veg peeler Victorinox cheese knife Polaine bread and tartine knife (optional, but fun to have around) Can/bottle opener Mini cutting board (fits perfectly in my cooler for picnics) Pizza cost Not shown, the wooden spoon and slotted spoon that my 2 year old declared were hers. I am considering an oven mitt. I've been in a few places where I had to find a dry bath towel to take food out of the oven. I also need a solution for small amounts of spices. Salt I'll just keep in a zip top bag. Dan
  13. DanM

    Meat Grinder

    I am bumping this thread. I am looking at buying a meat grinder and would like to hear the advice of others. There are two options, a Kitchenaid attachment or a stand alone electric. The all metal attachment costs about 90 Swiss Francs. An electric from bosch or Moullinex will run about 140chf. Any advantages or disadvantages between the two? Thanks! Dan
  14. DanM

    What cut of veal is this?

    Sorry for the delayed follow up. In the end, I did a simple braise in the pressure cooker with herbs and aromatics. In addition, I made a chantrelle cream sauce, roasted potatoes and courgettes with dill, and challah. The veal with buttery soft after 40 minutes in the pressure cooker. Thanks again for the advice! Dan
  15. DanM

    What cut of veal is this?

    We will serve around 7-7:30. Tickets to Geneva are your concern. Dress as you wish. Just a warning, we have three kids who just finished their first week of school.
  16. DanM

    What cut of veal is this?

    Sadly, I have not replaced the sous vide side our move to Switzerland. Maybe braise in a pressure cooker to help break down the connective tissue?
  17. DanM

    What cut of veal is this?

    Thanks. I have only seen it cut cross wise for osso bucco. Any suggestions on how to prepare it? Grill and cut into medallions? Veal schnitzel?
  18. The local grocer had a couple of packages of jarret de veau, or veal shank for half price. Clearly, this is not the case or the French have some strange cut of shank that does not include the bone. I am hoping someone here might be able to identify what cut this is. It is boneless and came in two pieces, weighed about 500g and are about 15cm long. Any help will be appreciated.
  19. Yes, but that would be a dull and boring life. Since we started this expat experience, I have dragged my kids to Alsace, Venice, Barcelona, Israel, Nuremburg, Hamburg, back to the US, and Lucerne. This does not include the numerous day trips to neighboring France and Switzerland. I currently have plans in the works for Genoa, Jerusalem, Rome, Provence or Brittany/Normandy (I haven't decided yet), and Vienna over the next 18 months.
  20. Victorinox has a similar knife for about 5 francs... and it comes in fun colours! I might swing by their store to take a look. https://www.victorinox.com/ch/fr/Produits/Couteaux-de-cuisine-et-professionnels/Couteaux-doffice/Couteau-a-tomates-et-de-table-Swiss-Classic/p/6.7831
  21. This is a good idea... I have been tempted by Bodum's french press travel mug.
  22. Sorry, but I disagree. It is an issue with AirBnBs as many hosts/companies that run AirBnB apartments equip their kitchens with the cheapest items possible, keep the provisions to a minimum, and provide little maintenance for them. The pairing knife is essential as I have a 7 and 9 year old who are not yet comfortable using a 8" chef's knife, so a cheap paring knife is always a good option. Our routine on trips is to fill a box with cut up fruits and veg for lunch and snacks throughout the day. This is usually supplemented with fresh bread, cheese, and a tartine or rillette that we pick up as we head out for the day. with As such, a veg peeler for the carrots, apples, and other items is essential. Most bakeries I have been to during our travels do not have slicing machine, so a serrated knife is useful. I don't do much real cooking while travelling. It's mostly heat and serve. As such, spices are of limited use during our travels. As far as buying as I go, I have found that I will at times spend 15 euros per trip on salt, pepper, spices, oil, etc that usually get thrown out or left behind. I am also contemplating a silicone expandable strainer. Ravioli, tortellini and similar pastas are quick and easy meals for the kids. It is damn annoying when there isn't one in the apartment.
  23. I am getting annoyed with poorly equipped and mantained AirBnB kitchens. The knives are damaged, basic tools missing, buying salt and pepper every time I travel, etc... I want to make a knife roll for the 4-6 times a year that I travel. These are the basic utensils that are either commonly missing or in poor shape at most apartment rentals. Here is what I have right now... Chef knife Bread/serated knife paring knife can opener corkscrew (aka my victorinox cheese pocket knife.) wood spoon veg peeler salt shaker pepper in a grinder no more than 6 spices/herbs. Paprika, garlic powder, herbs de provence, and 3 tbd... Tabasco? zip top bags What else should I add? Any advice would be appreciated. Dan
  24. DanM

    Wine pairing help

    Châteauneuf-du-Pape is a rare breed and hard to find. There is only one kosher wine from this appellation. I was in luck and found it at the kosher market. It was an amazing wine. Thanks for the suggestion!
  25. DanM

    Wine pairing help

    I found a lamb shoulder on the cheap and the market is brimming with fresh apricots from the Mediterranean coast. I found a recipe from River Cottage Fruit for slow roast lamb shoulder with spiced apricot sauce. The ingredients are listed below. I assume I should have this with a red wine, but what type? Since I live in Switzerland on the French border, I have easy access to Swiss and French wines. Other countries are as rare as a dog that speaks Norwegian. Any advice will be appreciated. Ingredients 1 shoulder of mature lamb, or mutton or hogget, on the bone A little olive oil, to trickle 2 tsp fennel seeds 3 tsp coriander seeds 1 cinnamon stick, broken in half 10 cardamom pods 1 tsp black peppercorns 2 star anise 2 tsp dried chilli flakes 2 tsp sweet smoked paprika 10–12 apricots, halved and stoned 4 garlic cloves, finely sliced Sea salt and freshly ground black pepper Mint leaves, to finish (optional) Many Thanks!
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