Dave the Cook

manager
  • Content count

    7,469
  • Joined

  • Last visited

About Dave the Cook

  • Rank
    Executive Director

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Atlanta

Recent Profile Visitors

2,872 profile views
  1. +1 on the thermometer, if you can get that pointy thing past TSA. A trick I learned in my trade-show days was that you can ship stuff ahead of you, marked "Hold for arrival." As long as you use a customs-savvy shipper and don't send food or explosives, this ought to work for the UK.
  2. Thermoworks Thermapen Classic for $59. They're also having a Spring sale on several ThermaQ kits.
  3. Hash Brown

    If you still want to deep fry, you could make something like Tater Tots.
  4. Stretching a Margarita

    Because that's what a margarita is. You can add other stuff, or change the proportions radically, but then you're not making a margarita. You have, I think, two choices: Freeze it: compose your cocktail and put ice in the tin in an amount that would suit it for shaking. Then pour it all into a blender and whiz until frosty. I would not call this a margarita, but in this I am opposed by approximately one villion restaurants and bars. Figure out what you like about the margarita, then find a long drink that comes close to the profile. For example, try a Paloma or an El Diablo.
  5. What to do with an overly sweet Riesling

    Why not? Significant portions of the state are in USDA temperature zones 4a - 6b, plenty cool enough for riesling.
  6. What to do with an overly sweet Riesling

    I admit to having no idea. I've never made jelly of any kind. It just struck me that context matters: something that's too sweet for drinking (I share your general dislike of sweet wines) might be just right for spreading on a scone or muffin.
  7. What to do with an overly sweet Riesling

    My first thought is to turn it into jelly.
  8. One of mine, too.
  9. Seems like I once saw an episode of Justin Wilson's show where he made potato salad out of leftover fries; I assume some sort of recipe was involved. I was a JW fan (not the least because his schtick amused me), but it looked pretty awful.
  10. I'd say you can use whatever you want -- variations on this recipe abound. But I'm sure what's specifically called for is what's also known as "red pepper flakes."
  11. Espresso in chocolate donuts

    I've done two variations on this method, both for ice cream. One is in Jeni Britton Bauer's recipe for "Black Coffee Ice Cream" from her book Jeni's Splendid Ice Creams at Home. She specifies "coarsely ground coffee," which isn't a very helpful direction. I cranked up the grind size on our grinder to get something akin to what you get in a jar of cracked black pepper from the spice rack at the grocery store. Since she has you strain though a fine sieve plus cheesecloth, I decided the coffee particles had to be big enough for that strining arrangement to capture most, if not all of the grounds. The grounds steep in dairy just off the boil -- pretty close to paulraphael's 93°C.Five minutes, then strain.Good coffee flavor, and the color one traditionally associates with coffee ice cream. The second method is laid out in the recipe for White Coffee Chip Ice Cream at cooksscience.com. There, you steep whole beans in not-quite-boiling dairy for an hour, then strain. The interesting thing about this method is that it imbues the dairy with decent coffee flavor minus the color. It's a cute trick to serve ice cream that looks like vanilla (or, in this case, chocolate chip) but tastes like coffee. I'm not sure that either of these will capture the acids that paulraphael says the closed-container infusion does. On the other hand, I'm not sure that they'd be worth much in the context of ice cream. On the third hand, I'm not great at nuances like that.
  12. EMP is a very good -- based on the one time we dined there, I'd say excellent -- restaurant. Whether it's the best in the world this year, is not something I'll be able to decide, given the fact that I am neither independently wealthy nor on an extravagant expense account. (As an aside, I'd venture to say that many of the participants in creating this list haven't actually been to many of the places they voted for.) In any case, there are no objective criteria for this award. But that's not really what this list is about. It's about a certain tier (the very uppermost) of the restaurant business supporting two of their peers, who are widely respected in the industry, and who made it their express goal to be at the top of this list. It's also about recognizing a new-ish trend in fine dining, with a gracious neoclassical approach taking a turn after a few years of the foraging aesthetic (Noma), which followed a few years of modernism represented by elBulli.
  13. Ooh! Ooh! I know! I think Toliver is confused, and as I attended and cooked at both Pig Pickin's, I can confirm that it was indeed Brunswick Stew. I can also confirm that, while squirrel was discussed, we ended up using rabbit, along with chicken and pork. Dean (aka Varmint) and I did quite a bit of research, but we could never nail down an "official" list of ingredients; we couldn't even determine which Brunswick (of the 15 Brunswicks in the US) the dish was named after. Having said all that, Brunswick Stew seems like a good candidate for the Instant Pot.
  14. They say it's in honor of St. Patrick's Day (or maybe they're just overstocked in this particular color): ThermoWorks has green versions of their ThermoPop, TimeStick Trio, ChefAlarm and Dot on sale until -- I'm guessing here -- St.Pat's Day. They don't actually say. They have a few other things on sale, too: here.
  15. Nice piece, Fred. Thanks for the link.