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Dave the Cook

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Everything posted by Dave the Cook

  1. That's West Coast gastronomy. A Southerner would have at least included pork. I don't think that's "kosher" bacon on the list. Oops. I see no reason why mamster's sense of fairness should exempt him from ridicule.
  2. That's West Coast gastronomy. A Southerner would have at least included pork.
  3. If at all possible, I'm in. But I want it on the record that the Dave household considers blue cheese a pantry staple.
  4. Dave the Cook

    Sugar!

    Thanks, Elizabeth. mad props
  5. Dave the Cook

    Sugar!

    NSM: Seriously, what would you hope to find out? There are many more variables in brown sugar: in addition to cane/beet, there's moisture, molasses content, production methods. An experiment would have to be very carefully outlined. If you can send samples of C&H (we can't get it here, and they seem to have a more comprehensive manufacturing method), it might be interesting. Maggie: thanks. (Caitie thanks you, too.) Also thanks and Hello to HH from another ex-tech writer.
  6. What a great summary. Thanks, Really Nice!
  7. Dave the Cook

    Panko

    My Mother spent Thanksgiving with us last November. My brother-in-law brought a blueberry crisp for dessert. Some was still left the next day, and remembering many breakfasts with Mom over a piece of apple, cherry or berry pie, I wanted to recreate a little of that for her. Unfortunately, the crisp was no longer, well, crisp. So I tossed some panko with an equal amount of brown sugar. Then I spooned a serving of crisp into a bowl, topped it with the crumbs and nuked it for about a minute. Drizzled a little cream around the edge. Voila: blueberry re-crisp. I don't know how long they keep, Suzanne, but any breadcrumb that can survive a microwave is worth its weight in gold.
  8. Makes sense to me, especially in cakes and pastries. Not to put too fine a point on it, it also probably ensures thorough mixing at the same time -- no pools of liquid or clumps of flour to suprise you when you think you're done.
  9. Dave the Cook

    Sugar!

    Do you mean levulose, Suzanne? If so, then you're sort of right. Sucrose can be broken apart into glucose and levulose (also known as fructose, or fruit sugar). But then, glucose and dextrose are pretty much the same thing, and one form of it is called...dextroglucose. I am just chock full of unused facts at this point. An interesting thing I ran across was a controversy about detecting maple syrup adultered with corn sweeteners. Caveat emptor. I *also* barely passed chemistry, as you can tell. But we both cook, which makes us practical, rather than theoretical, chemists. Also physicists (though not on the order of our esteemed Dr. Johnson. Of course.) Suvir, the distribution of cane vs. beet sugar cultivation is, as you allude, mostly related to climate. But there is also a long, complicated and sad story to be told about sugar that continues to this day. Maggie: Obviously I'm not a pastry chef, either, and I wouldn't presume to advise one. But for most of us, any sugar will do. It might be wise to pick a brand and stick to it, at least for things that are touchy. I swear, there is no greater pain than bare feet on Legos. Especially the smaller ones. Thank all of you for your kind words. (BTW, that is my daughter behind the "glasses." Unfortunately, the picture does not do her justice.)
  10. Snowangel: It's a good time for me to mention how your daughter Diana has charmed me in many of your posts. What a totally swell, intelligent and helpful young woman. It would be a pleasure to divide labor with her. Ditto.
  11. For a Prep Drone , sounds like you acquitted yourself magnificiently. Delightful child.
  12. Very nicely done, Stella. I haven't been to NY in a long long time, but your pastiche of London resonates. Except for this Ray dude you mention.
  13. Note on the menu of Calvin Trillin's fantasy diner: All items cooked in pure butter, unless lard is more appropriate.
  14. Well, we always know about the crackpot part. (Sorry, couldn't resist) I thought she meant he was good at spotting celebrities who were crackpots.
  15. Better to ask Varmint. The best peaches in Georgia usually come from the Carolinas.
  16. My parents lived in Basra in the early '50s. My mother claims it's where she picked up her fondness for curry. Perhaps now I know why.
  17. Second nature to some of us now, I'm sure, but never hurts: It's also helpful to find out what your "natural" measurements are (no, not those!). What I mean is: -- when you gloop a little EVOO in the pan -- how much is it? -- when you do a three-fingered salt grab for seasoning a fish filet or brightening a stew -- 1/4 teaspoon? 1/2? -- how much water is in the pot when you decide it's full enough for pasta? I also practiced running tap water for one cup, two cups and so forth, just to see how close I could estimate (leftover from bartender training -- how long a pour is one ounce, one-and-a-half, and so forth). Knowing things like these has saved me time by not having to reach for the measuring spoon/cup all the time. For instance, if I need to reduce to 1/4 cup, I know what that looks like because I roughly know the volume of 2T of oil.
  18. Jaymes, I think it's worth a try, but I should warn you that the Whole Foods that I shop at is not the same as the ones I used to go to in Houston. The Texas versions are good-sized (there are a couple elsewhere in Atlanta, but the one that I frequent is quite a bit bigger -- I'd say 400,000 square feet or more, and heavily into Asian and South/Central American offerings (the British section is the size of our powder room, and the German section is even smaller). WF bought a local "farmer's market," and in fact it is still known better by the old name (Harry's) than the new one. The story is that WF is using it to test the larger format for possible implementation elsewhere. Anyway, good luck. If you strike out, PM me and I'll see if I can ship you some.
  19. I like mangos too! I haven't had mangosteens since I moved back to the States. Does anyone ever see them in the markets here? I usually get them in Chinatown, and the high-end produce stores also carry them. Occasionally I also see them in some small fruit shops. Thanks. That is some really helpful info. I had almost given up, but now I'll redouble my efforts! I've seen them at Whole Foods here in Atlanta, too.
  20. Red plums. Those tangerines you can get in the Tokyo train stations that are always perfectly almost frozen. Cherimoya. [ot] Graham Norton. [/ot]
  21. Some whole spices (in my experience, white and black peppercorns, nutmeg, cumin, coriander) do last a long time -- two years is not unreasonable. Others (sesame seed, fennel seed) are gone in twelve months -- also dried bay leaves. I think it might have something to do with oil content. Herbs, ground spices and chemicals (baking powder/soda; cream of tartar; granulated garlic/onion) get six months before I start worrying about them. I bought a Sharpie marker, which I store by the refrigerator. When I bring a new flavoring into the house, I date it on the label or the bottom of the jar or box. Then I toss it when its time is up (sorry, Suzanne!). Unless I don't have a replacement. Or I don't notice.
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