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DanM

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Everything posted by DanM

  1. Oy! How can I forget matzoh ball soup?? Talk about good soul food!
  2. Thanks for the food porn! This has definately caught my attention. Too bad the recipes are volumetric though. I have added this book to my Amazon wish list. Dan
  3. You can take some dried black beans and make refried beans one night as a side. The leftovers can be reinvented the next night into a black bean soup with a little stock and some seasoning. It can also be mixed with potatoes and veg leftovers or trimmings for some Mexican style bubble and squeak. Finally, it can also be incorporated the next morning into a nice huevos rancheros breakfast. Dan
  4. Gazpacho is a summer favorite with sentimental value in our house (it was served at our wedding). During those cold winter months I occasionally make a hardy miso soup with hulled barley and whatever dried mushrooms are around. Has anyone read the Moosewood book on soups? It is on my short list of books to buy. Dan
  5. I have 82 at the moment. Do homebrewing books count? If so, add 2 more. Dan
  6. A couple more for ya. The Improvisational Cook by Sally Schneider Baking By Flavor Lisa Yockelson Dan
  7. Good evening! I have a couple of questions for everyone regarding their cookbook collections. What are the hidden treasures and all stars in your collection? The hidden treasures are the small books nobody has ever heard about, but are simply amazing. All stars are the favorites and game changers that have opened your eyes to new possibilities. For Me Hidden Treasure: Three Bowls: Its an interesting book written at a Zen Buddhist monastery. The recipes are an eclectic mix of Japanese and American cuisines. It also has stories and lessons about Zen Buddhism and their philosophy on food. All St
  8. Cider Donuts were on the menu for this past weekend. They need work as they do not have enough cider flavor in them http://i285.photobucket.com/albums/ll57/da...ing/Donuts1.jpg Dan
  9. Peter Reinhart has a great oat bran bread formula in his Whole Grain Breads that is simply delicious for PB&J sandwhiches. He calls it a broom bread due to its powers as an all natural colonic. If you do not have a copy of the book, the publisher made parts of it available on Google Books. http://books.google.com/books?id=JJrYTmaI0...nhart#PPA109,M1 Good Luck. Dan
  10. Another quick suggestion. Make friends with home brewers. They are often quite happy to share their craft with you. Dan
  11. Sorry to hear about the job situation. I plan on cutting back on food costs this summer and into the fall by converting any useful space in my back yard into veg gardens. If you have a house, spend your free time tending the land. Another suggestion is use meat as a supporting role in meals instead as the starring role. Good luck with the job market. Dan edit: Oh, and don't forget Costco or other wholesale shops. Bulk is sometimes cheaper. But do you really need 5 gallons of pickle spears?
  12. LOML wants to make some cider donuts tomorrow. I haven not found a formula in any of my books. Does anyone have a favorite recipe they want to share? Thanks! Dan
  13. DanM

    Oven spring

    Good evening. Another factor not mentioned is that the bran in whole wheat flour will interfere with gluten development by cutting the gluten strands during kneading. I have found that using some King Arthur Flour white whole whole wheat helps give a good rise due to the very fine grind they use. Best of luck Dan
  14. Good evening. I plan on making some sesame balls tomorrow for New Years. The recipe calls for glutinous rice flour, but I could not find any that is kosher near me. Are there any usable substitutes? I did grab some white rice flour, but I am not sure if it will work. Thanks! Dan
  15. The book is mostly available on Google Books. I will read through the book tomorrow. Thanks! Dan
  16. Looks amazing! Although I will have to break my rule on not buying cookbooks where the title is the number of recipes. Quite often I find that these books are quantity over quality. Dan ← Don't break your rule before reading the eG thread on 1080. Instead of repeating my comments, I'll link to them - and thereby the comments of others in the dedicated thread. http://forums.egullet.org/index.php?showto...dpost&p=1596450 Personally, I'd say that the idea of a single large book is less good for your library than a few better smaller ones, of individual virtue, perhaps dealing with, fo
  17. I'm not, but my son is. But I think it's clear to almost anyone that they are eryngii. http://en.wikipedia.org/wiki/Pleurotus_eryngii I would simply thinly cut them lengthwise, pan-fry them, and have them with salt. ← Thank you, Hiroyuki and everyone else! They will be sliced and fried tonight per Hiroyuki's direction. Thanks again, Dan
  18. Do you consider almost 1000 pages thick enough? How about 1080 Recipes by Simone and Ines Ortega? When it first appeared it was heralded as "The bible of authentic Spanish cooking..." and referred to as counterpart to US Joy of Cooking and Italian Silver Spoon. I tried three or four recipes out of 1080, that came out pretty good because with the exception of vegetables I bought everything at a Spanish store near Williamsburg, Va. I moved on to the next book because 300 mile round trip to La Tienda to pick up food imported from Spain annoyed my locavore family. http://www.amazon.com/1
  19. Wifey and I found a new Asian market near us and were like kids in a candy store. I found this mushroom in the produce area, but am not sure what type it is. Any suggestions on how to use it? I was thinking of a miso mushroom and barley soup. http://img.photobucket.com/albums/v647/DanMages/100_0424.jpg Thanks for the help! Dan
  20. I am interested in experimenting with Spanish cooking, but have not found a good book on the subject. Does anyone have a suggestion for a nice, thick book on Spanish cooking? Thanks! Dan
  21. Let me preface this by saying that my experience with bread is limited to being a serious home baker and training in culinary school. I do not have any experience working in a bread shop. Lets break this down for you. That depends... does the recipe call for a stiff or liquid culture? I recommend that you get your hands on Peter Reinhart's Bread Bakers Apprentice or Jeffery Hammelman's Bread. Here is Peter Reinhart's instructions for making a starter. http://books.google.com/books?id=yHGBOXSNo...nhart#PPA227,M1 Partially correct. Oven spring happens when yeast reproduce wildly just before me
  22. DanM

    Obscene Sandwich

    DanM, that is a crazy beautiful piece of bread -- my knee jerk reaction was "Easter Island Zombie". What did you eat it with? Please don't say "brains". To answer your question, we both loved it. ← To be honest, we ate most of it plain... It was too good on its own. I think we served a veg burger or two on it though. The formula is on page 278 of Peter Reinhart's Bread Baker's apprentice. I usually substitute 20% of the flour for whole wheat and 10% for spelt. http://books.google.com/books?id=yHGBOXSNo...nhart#PPA278,M1 Dan
  23. DanM

    Obscene Sandwich

    So Peter... what did the other half say about your obscene sandwich? I don't have an obscene sandwich to share, but I am sure it would be wonderful on this delicious loaf of cheddar, potato, and chive sourdough bread I made recently. http://i285.photobucket.com/albums/ll57/da...ng/100_0277.jpg
  24. Your friend may be referring to glaceed fruits, which are typically dipped. You can go over the top and make some wonderful slab truffles with classic ganache on the bottom and pate de fruit on top. .25" layers work well. I made some in school with passion fruit and they were out of this world! Dan http://i285.photobucket.com/albums/ll57/da...ng/100_2450.jpg Edited to meet EGullet posting standards...
  25. A Cranberry Gallette from the weekend. The Gallette http://s285.photobucket.com/albums/ll57/da...ent=Galette.jpg And pumpkin whoopie pies with ginger cream cheese fluff http://s285.photobucket.com/albums/ll57/da...nt=100_0414.jpg Edited to meet EGullet Posting Standards...
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