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Everything posted by DanM

  1. My name is Dan, and I am a Spice House addict. I used to live in Milwaukee and it became a regular stop when grocery shopping. I think I have close to 40 jars of herbs, spices, and blends from them. I can sympathize with the expensive visits. Dan
  2. I looked through the book a little more thoroughly and was not as impressed as I first was. Some of the recipes seem to be "asian inspired" by adding ginger or cinnamon. I want to try the rice flour doughnuts, if I can find some glutinous rice flour that is kosher. Dan
  3. I just received a copy of Pichet Ong's Sweet Spot and see some interesting new ideas and formulas that I will have to try out. Last night I made the dragon devil's food cupcakes and they are amazing! Next time I will use less tea and more burbon in the ganache, otherwise, spot on. Does anyone else have this book? What are your thoughts? Dan
  4. I am going against the majority and vote for over the range. I had it at my old house and it never felt in the way. The model I had also doubled as a small convection oven. The oven function kept temperature and handled sheet pans and casseroles with ease. Thanksgivings were even easier with this function. 3 birds with one stone... not bad. Dan
  5. For low country cookin, nothin tops The Lee Bros. Southern Cookbook. 600 pages of southern classics to warm your soul.
  6. There is a recipe for Chocolate Espresso cookies on their website, but I don't know how similar it is to the "Better Than Store Bought" recipe. ← Sorry, that is not the same formula. Dan
  7. Rasberry Choux Strips from Bo Friberg's Professional Pastry http://i285.photobucket.com/albums/ll57/da...ng/100_2482.jpg
  8. Good morning, I found an interesting Belgain Trippel recipe that calls for Chinese rock sugar. I am sure that I will not be able to find this stuff kosher, so I will have to resort to making my own. It is described as a blend of refined sugar, brown sugar, and honey that has a subtle spiciness. Is anyone familiar with this? Does anyone have a formula? Thanks, Dan
  9. Wow! Any chance for a recipe for the cookies? ← Due to copyright rules, I cannot share them, but you can find the recipe in King Arthur Flour's Cookie Companion under the name Better Than Store Bought. There are three changes though. First, reduce the amount of chocolate blended with the oats by 2oz, replace the espresso powder with freshly ground espresso or coffee beans, and use up to 40% white whole wheat. Dan
  10. Moosewood's squash and bean soup. A good balance between sweet and savory. Dan
  11. I have been busy the past few days. Spent Grain bread (whole wheat) http://img.photobucket.com/albums/v647/DanMages/100_0433.jpg German Many Seeded multigrain bread http://img.photobucket.com/albums/v647/DanMages/100_0437.jpg Double chocolate espresso cookies http://img.photobucket.com/albums/v647/DanMages/100_0439.jpg Dan
  12. I recommend Bread Builders by Daniel Wing and Allen Scott. It is filled with theory and practice of making great bread with a brick oven. 2 bits. Dan
  13. No where near kosher, but never the less interesting... http://www.nytimes.com/2009/01/28/dining/2..._r=2&ref=dining Dan
  14. Veg bacon... I am sure it is not as good as the real thing, but what is a Jewish guy supposed to do! Dan
  15. DanM

    Keeping things simple

    Sometimes I will roast a quartered bone in, skin on chicken over a bed of chopped up red or white potatoes and 2-3 heads of garlic broken up, but cloves with the skins on. Season the chicken with whatever spice blend sounds good, bake for 1 hour at 400 and bob's your uncle. The potatoes and garlic with soak in the schmaltz and will become as soft as butter. It can be fancied up by adding other veg like fennel, carrots, etc, or by adding herbs to the potatoes. But there is nothing like potatoes cooked in schmaltz and roasted garlic on challah! Dan
  16. Most of the recent Moosewood books have nutritional information for each recipe. If you don't mind vegetarian food, its a good way to go. But as others have said, exercise and portion control also play a roll. Dan
  17. I found the second edition at a used book store for a mere $9. I have not looked into into it too much just yet. Are there any stand-outs I should look into? Thanks! Dan
  18. DanM

    Fried Chicken

    Kosher chicken is already brined... does then not need further attention? Dan
  19. DanM

    Fried Chicken

    As I understand it, pan fried chicken is marinated in buttermilk to help tenderize the meat. However, in a kosher kitchen, it is a major no-no. Are there any non-dairy alternatives that will work well for this purpose? Thanks, Dan
  20. I forgot to mention Alton Brown's I'm Just Here For More Food. It gives a novice a good overview of the different mixing techniques in a very entertaining manner. Dan
  21. A ridiculously rich cake. Chocolate cake base with fudge frosting, caramel, and pecans as filling, fudge frosting outside, and a little more caramel and pecan pieces on top. Dangerously good!! Dan
  22. Peter Reinhart's Bread Bakers Apprentice and Whole Grain Breads Peter Hammelman's Breads Bo Friberg Professional Pastry books Good Luck Dan
  23. Every time I heard Melissa talk and saw her eyes, I swear the lights were on (dim ones at that), but nobody was home. I'm surprised she lasted this long. Dan
  24. Rodenbach Grand Cru. I need to add a flemish sour to my home brew list.
  25. You are correct. Egg whites will whip to a higher volume when they are warm (the optimum temp slips my mind at the moment...). Secondly, you want the eggs and butter to be warm to help create a good emulsion. Do you want to know why your cookie batter looks like cottage cheese when you add eggs to the creamed butter and sugar? Most likely it is because your eggs and butter are fresh from the fridge. 3 cents... adjusted for higher food costs. DAn
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