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  1. pfunk_49

    Dove recipes?

    I'd start with a fricasee, making sure you use really good eggs.
  2. Cool, thanks! Too bad I'm only here for another 3 weeks. cinghiale: word of warning, too much readily available raw milk in your neck of the woods can cause you to rain on everyone else's parade.
  3. had dinner at Osteria Del Cinghiale Bianco last night and was very disapointed. It is a nice place the staff was very friendly. It was the food I wasn't really very excited about. I started out with one of the specials for a starter. Burratta from naples with shaved truffles. I know it's not truffle season, but I just spoke to my chef where I'm working and he said the truffles available now are decent and at 200 euro/kilo compared to 2000, I should take some home when I leave. Thought I'd give it a shot. The real problem was that the burratta was served so cold, that the truffle just co
  4. Anybody have this? It looks pretty solid. http://www.amazon.com/Art-Making-Fermented...howViewpoints=1
  5. no idea, but now I'm curious. Seems like it would be a lot like whole grain mustard though. That's really just white wine, vinegar and mustard seeds. Some other aromatics if I remember right.
  6. What about the use of salt the second time, after you add the stock? At the beginning or end? ← Don't salt again until they are finished. I also think that the beans we have here are some sort of superwhitebean. I cooked some averagewhitebeans the other day and they didn't blow me away the way the others do. I think it's still worth deciding for yourself though.
  7. pfunk_49

    Home-made Pancetta

    I agree that I can't find any reason to roll the pancetta, unless you specifically desire that shape. We've got one (a stressa) here at the restaurant that is litterally 5 or 6 inches thick at it's thickest, and probably 24" wide (not long). This thing is incredible, there is a peice of meat running through it that is at least the size of a normal pork tenderloin. The flavor is absolutely incredible. Jason, I still haven't gotten to butcher those pigs yet. I'll let you know when we do. I think it's kinda the European way for schedules to be a little vague (no offense intended).
  8. I was actually just thinking about the whole onions today and how I can't wait to get back to cooking in that oven. I was contemplating weather roasting them in a big bed of aromatic salt (rock salt, whole peppercorns, juniper, crushed bay, various zests etc...) would improve them. It's probably not worth it, but maybe something to try. I was just at a bakery here in Tuscany with a huge WFO that had a cool little trap door built into the floor right by the door. all of the ash and coals are just raked into this and it's clean. Drops into a big bin like an old fireplace cleanout. I forgot
  9. Another tip: after using your oven, if you plan to use again w/in a few days or so, set up logs in the opening to start your new fire. The heat still in the oven will dry them very nicely and your next fire will start in an instant.
  10. pfunk_49

    Bean cooking liquid

    cool your beans (if you're not eating immediately) in the liquid first. I just posted a bean revelation on the thread about best tip of this year or something like that. Agreed to cook rice in it. I know this is the way Jamaicans make rice and beans, actually half bean liquid and half coconut milk, but I could be wrong. Norm Van Aken simply reduces it and adds it back into his beans to serve reheated, giving a creamy texture while still leaving solid, not mushy beans. He's actually got a whole little disertation about his "black bean kit" - his aray of about a dozen aromatics he uses in his
  11. pfunk_49

    2 racks of venison

    Great job on the temp! Actually all around looks very good. It's true about the silverskin, gotta go. It's tough though,because you end up loosing a lot of meat if you want to take it all. And you end up with a very tapered chop. For anyone else reading this thread (since you've already enjoyed your near perfect meal), I just took part in an all venison (daino actually) meal here where I work outside of Florence. One of the courses was a loin (wild not farm raised of course) cured and served carpacio style. Silverskin was removed and loing was covered for 2 days with crushed juniper,
  12. Thanks Chris, I knew I still remembered some of the mundain details from into to sauces.
  13. Start here: http://www.fornobravo.com/ sorry, I'm new here, so not sure how to add a link. They mfr ovens and have 3 free e-books (pizza, bread and general cooking) as well as a forum Some things I make off the top of my head. Always cook my whole chickens in there. Use the Zuni recipe and pay special attention to the salting and air drying prior to cooking. Unlike Zuni, I still truss my birds. I've tried both ways. Be carefull of temp of oven (not too hot) and make sure you're birds are room temp. Get a couple Lodge cast iron fajita skillets. They are great in there. I actually take
  14. chris makes a good point by actually telling you what this does. raw tomato paste is pretty forward and sharp. This will mellow it out a little, as well as give a little more depth.
  15. hmm... didn't realize there was a significant amount of protein in a tomato. That's good to know. Pince is french, should have the little accent mark on the e. And now I'm questioning my vocabulary, but I'm pretty sure it's correct. I've never been any good at spelling foreign words. Pretty sure it refers specifically to caramalizing (or Maillard?) of tomato product, usually priot to a deglaze. I most comonly use it when making brown stocks. Brown mirepoix well, then caramalize tomato paste before deglazing and adding to stockpot. I should never leave home without my food lovers compani
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