Dave the Cook

  • Content count

  • Joined

  • Last visited

About Dave the Cook

  • Rank
    Executive Director

Contact Methods

  • Website URL

Profile Information

  • Location

Recent Profile Visitors

3,179 profile views
  1. Chuck Eye Steaks - Finding Them

    Modesty does not prevent me from linking to this nearly nine-year-old Daily Gullet article: The Chronicles of Chuck.
  2. Chuck Eye Steaks - Finding Them

    One of our favorites, too. There are more than two chuck-eyes per steer. The steaks are cut from the chuck-eye roll (NAMP 116D), and two or three steaks can be cut from each roll. I found this out by talking to a meat dude at a grocery I used to frequent, when I was looking for a chuck-eye roast (in many quarters, considered the best of the chuck roasts), and the guy said, "Oh, that's easy. I just won't cut the roll into steaks How big a roast you want?" 1) It's not quite that simple, as the link shows, but neither is it that difficult; 2) as it turns out, the chuck-eye roast is easy to find at kosher markets, but I didn't know that at the time.
  3. Meatloaf sandwiches

    That CI recipe (the one in The Best Recipe?) is my go-to as well, although I skip the bacon and the bbq sauce-like glaze. Sandwich: Soft-ish white bread (an assertively textured crust doesn't play well with ground meat) Mayo only. Be generous. No mustard. The meatloaf is pretty well seasoned, but a night in the fridge mutes salt, so yeah, a fine sprinkle. Lots of black pepper. No, more than that. As important as all of those things, the meatloaf slices need to have the chill taken off of them. If you can stand to wait, let them come to room temperature.
  4. Caper Spoons and Capers

    Host's note: this topic was split from The Gray Kunz Sauce Spoon. Caper spoon?
  5. Well, Chris Hennes does, and so do I. I feel bad, because (at least according to the abstract of the referenced study), part of the alleged nutrient loss might be ascribed to Maillard effects. After boiling, I sauté (fry) the mushrooms, making the wet-and-crowded method doubly destructive of nutrients. On the other hand, they taste great.
  6. Yikes! An avocado for $1.69?

    I'll point out, gently, that the linked article is almost ten months old, making it, according to the article, two harvests ago. As for 4/$1 avocados, I can't recall having ever seen them that cheap. Just prior to the big avocado holidays (Super Bowl and Cinco de Mayo), they might go as low as 50 cents each, I suspect as a loss leader. Usually, they hover between US$1 and 1.50 each, unless you're in the market for a half-dozen. Since we rarely buy more than one at a time, the difference isn't worth worrying about too much. I don't recall prices spiking last summer, but maybe I missed it.
  7. Right now, the Kindle version of this book is $2.99, at least for Prime members. (Disclosure: I live with the author.)
  8. Foraging for favorites

    So it's called a strawberry tree, and it produces edible fruits that look sort of like strawberries. What do they taste like?
  9. Jarred Tomato Sauces

    We're big Pomi fans, too. Our house tomato sauce is based on Marcella's simple recipe: cut the stem end off a small onion, leaving the root end attached. Cut the onion into quarters, making sure that a portion of the root holds each quarter together. Peel the quarters and place them in a medium saucepan along with 3 T butter and one box of Pomi. Bring the mixture to a low simmer (a bubble every second or so) and cook for 45 minutes, or until the fat floats to the top. Strain out the onion, stir in 1/2 t kosher salt.
  10. Or no index at all, though a bad one can worse than none.
  11. It's surprising that the author of the article spent a year looking for the right book and didn't manage to stumble across Cookwise, I'm Just Here for the Food, Think Like a Chef, Techniques, Elements of Taste, or Cooking, just to name the few that come immediately to mind. Or maybe he did, and decided to use Bittman, Parsons and Alt-Lopez as straw men to make a pitch for Salt, Fat, Acid, Heat. Which is fine. I've come to the conclusion that there's no reliable way to predict what sort of book/website/class will resonate with any particular person, At the same time, I'm in favor of anything that gets folks to cook. Having looked at the pages available in the Amazon preview, I can say that I don't find SFAH compelling (though the illustrations are pretty good), but if Anna does, that's great. Likewise, I really don't understand all the love for Ruhlman, but if he gets people to cook, I'll choke back my assessment that he's been trying to write the same book for seven years and falling short every time, and say "Awesome! Apply your new knowledge and go cook something!"
  12. A Sparkling Riesling?

    It is. If the designation "Brut," the shape of the bottle and the shape of the cork weren't enough, the word "sekt" is. It's the German term used for sparkling wine. If you're looking for Riesling specifically, most come from Germany, but there are a couple of US producers, too.
  13. Thomas Keller Boeuf Bourguignon Question

    My first impulse was to ask CanadianSportsman a possibly embarrassing question, but he seems to have sorted things out. However, for those reading along, the instructions in Bouchon for making the reduction are potentially confusing, as they call for a pot with a lid (because later on you'll need it, though it doesn't say so at that point). If you'd never made a reduction before, you might think that you were supposed to put all the stuff in the pot, lid it (why else woould you need a lid?), and let it simmer for 45 to 50 minutes. This would lead to a lot of confusion, since the liquid would hardly have reduced at all. I mention this because we once had a student who was taking one of our classes for the second time, mostly because she wanted to master the red wine reduction we made as one of our sauces. She'd taken the class, then, with recipe in hand, tried to make the sauce, and failed. Repeatedly. After much back-and-forth, I finally realized that in trying to minimize after-cooking clean-up, she was attempting to reduce the sauce with the lid on. Sort of the cooking equivalent of the IT help desk asking "Is your computer plugged in?"
  14. +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.
  15. Thermoworks Thermapen Classic for $59. They're also having a Spring sale on several ThermaQ kits.