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Everything posted by Dave the Cook
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I used to use a combination of oxtails and short ribs, until short ribs got expensive. Now it's oxtails and shanks, or some form of chuck if shanks aren't available. But you say you'll be grinding it first, and that makes oxtails kind of a pain-in-the-ass cut to use. So I'd say shanks, shins, and chuck, alone or in combination.
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Lime Shortage Affects Cocktail Bars, Restaurants...and You
Dave the Cook replied to a topic in Kitchen Consumer
Some good news: Full article here. -
Hi Graeme! A quick way to find many of our immersion circulator topics is to use the Advanced Search feature: At the top of every page, you'll see the Search box, and a little gear just to the right of it. Click the gear.On the Search page, scroll down a little until you see the Find Tags box.Type Modernist in the box and click on the Search Now button.You'll get 27 pages of Modernist topics, many of which concern immersion circulators and sous vide cooking.The default listing is by date, with the most recent listed first, but you can sort however you like by clicking on the sort buttons in the bright blue bar at the top of the list. See you on the forums!
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Lime Shortage Affects Cocktail Bars, Restaurants...and You
Dave the Cook replied to a topic in Kitchen Consumer
We actually paid $1.50 each for four limes at a supermarket the other day (what can I say? we like daiquiris and margaritas and Pegu Clubs and and and . . . ). That store is still at 2/$3; a similar establishment a mile or so away has them at (the now seemingly reasonable price of) 79 cents. All from Mexico. My guess is that a few smart (or lucky) produce buyers locked in prices before the crisis, and now some producers or distributors are getting squeezed. -
Oy. I got confused between making two drinks and making one. So for one cocktail, it's 2 oz Laird's Bonded 0.25 oz lemon juice 0.25 oz grenadine Yeah, maybe it's a little rough, but I like the base spirit forward.
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Sorry to be the source of your disappointment! And to fess up, that's no longer how we make them. It's more like: 2 oz Laird's Bonded 0.25 (1T) oz lemon juice 0.25 (1T) grenadine We will try an Autumn in Jersey -- once we've replenished the orgeat. Thanks for the tip.
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Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 7)
Dave the Cook replied to a topic in Cooking
That looks very much like what we in the US would call a "Boston Butt." Here, it's usually rolled and tied for roasting, but to me it looks like it would be fine for Coppa. However, given the large isolated areas of fat, it's probably just as good very coarsely ground, in any number of other pork-based sausages. Myself, I'd be thinking Cajun-style andouille. (But then, I'm often thinking about Cajun-style andouille.) -
I don't have any experience with this unit, but I just finished building a computer that incorporated a number of components made or OEM'd by Rosewill. I was impressed with the quality, fit and finish. Seems like a solid company.
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We've been asked to handle the cooking for our niece's wedding rehearsal dinner. Criteria: Buffet-style, for about 25 peopleMost of it needs to be done ahead, with no deep frying a la minute (it will take place in a private home, so we don't want the aromas lingering)There will be a significant contingent of vegetarians, so those options need to be seriousIt's taking place near Seattle, and it would be nice (though not essential) to take advantage of local, seasonal (September) offeringsA coherent theme would be niceBonus points for matching a cocktail to the menuGo.
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"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)
Dave the Cook replied to a topic in Cookbooks & References
Depending on where in the southeast you are: more than a few restaurant kitchens in the Atlanta area have bought copies and passed them around among staff. A friendly phone call might get you in one of those loops, or point you to an owner closer to you. -
I usually follow Gary Regan's formula: 1/2 oz triple sec (use a good one, like Cointreau) 1-1/2 oz fresh orange juice 3-1/2 oz sparkling wine Garnish with an orange slice. And don't forget to strain the OJ, or the wine will bring bits of pulp to the top of the drink; it's not very attractive.
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Obviously, you're not crazy if your friends and family love your fried chicken! Isn't it kind of an "if it ain't broke, don't fix it" situation? But I have a couple of questions: are you using straight butter or clarified butter? If you're using straight butter, what temperature are you frying at? Edna Lewis and Scott Peacock (in The Gift of Southern Cooking) prescribe a combination of lard and butter (flavored with a little country ham, but that's a separate issue), at a temp of 335°F. Much higher than that, and you risk burning the milk solids in unclarified butter.
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I've assembled a list of tributes to Steven; like this topic, an amazing response to the untimely death of an amazing man. Some of these were posted earlier in this topic (thank you!), some I found, and some were forwarded by kind people. I'm sure it's an incomplete list; if you have other links, please PM me and I'll add them. Eater National Eater Montreal The Daily Meal: NOLA.com Delaware Online Invision GrubStreet Amateur Gourmet: Quirky LawCrossing John Sconzo Ottawa CItizen Off the Broiler Eating Las Vegas lohudblogs Charlotte Observer Modernist Cuisine NYTimes Tasty Travails Hungry Sofia
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It is impossible to believe, and impossible to believe that i am typing this: Steven Shaw died yesterday morning. His passing was so sudden, and his years so few, that we -- people accustomed to the quick-fire pace of the internet -- are having trouble processing it. So we'll have more to say in a bit. For now, it seems sufficient to point out that, though he had help (and he'd be the first to say that), without Steven, none of us would be here. Feel free to post your thoughts.
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As suggested, we modified the proportions of this. I think we poured the following: 2 oz gin (Beefeater) 1/2 oz Drambuie 3/4 oz lemon juice 1/4 oz Maraschino (Luxardo) Very nice --.sort of a variation on a Bee's Knees, but a bit more complex.
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We have several pieces of Demeyere: 1-L and 2-L saucepans; 9" and 11" sautés; 3-1/2 qt. saucier; 11-in skillet; 8-qt. Dutch oven. All of that is Scirocco, a line they discontinued about the time they launched Atlantis. We also have a 3-qt sauté from the Apollo line. In addition, the places where we teach stock quite a few Atlantis pieces (sauciers, small and medium skillets, sautés) in the school kitchens. First, I'd say that when I'm looking for something to cook in, whether at home or in school, I look first to see if there's a Demeyere piece that will suit my needs before looking at other options (we, and the schools, have All-Clad, KitchenAid, Viking, Calphalon and LeCreuset among the s/s-clad offerings on hand. We also have several Mauviel pieces, if you decide to consider that brand.) They heat quickly and very evenly, cool down predictably, and have very comfortable handles. Second, Demeyere is the only cookware -- and I've used a LOT of different brands -- that (so far) never warps. (I'm pretty sure that's one of the things that weight gets you.) Third -- and you'll get lots of opinions on this -- I love that the handles are not riveted to the pan body. A smoother interior for scraping and scooping against, and easier to clean. Demeyere has a 30-year warranty, if you're concerned about the welds breaking, but I've never seen this happen. Janet has seen one weld break in 17 years of experience with Demeyere; that was on a lid. Fourth, speaking of cleaning, Demeyere is not only dishwasher-safe (not all of the major brands are), they encourage you to put their cookware in the dishwasher. I will say that our large skillet doesn't fit in our dishwasher comfortably, so that's something you'll want to check if it's important to you. (Neither of us has a financial interest in Demeyere; in case you can't tell, we just like it a lot.)
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Although it's not specifically about pastry, the King Arthur's Flour Baking Companion uses both weights and volumes. Most of Jim Peterson's later books (but not Baking) use weights pretty consistently.
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Breville, and probably others, make something similar to Andie's pressure cooker. If you want something less elaborate, perhaps the Presto Multi-Cooker would work? I had something similar a few years ago, and it worked pretty well. Since the electronics are minimal, there's not much to go wrong.
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I'd drop the temp, if your schedule allows.
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Funny, I started to read your post, and realized that I didn't know exactly what butterscotch was -- only that I didn't remember brown sugar being in the mix. So before reading further, I consulted James Peterson's Sauces, where I found this: I will say that a google search turns up a lot of recipes that call for brown sugar, so maybe Peterson is the odd man out (though I've found him to be extremely reliable). With respect to your observation ''but the flavor lacked something,'' Peterson goes on: On the other hand, Peterson omits salt, which some people say is crucial. So, a couple of possibilities?
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If your oven is calibrated and operating properly, and you can keep a good amount of air space between the two shoulders (therefore, much depends on how big they are), the difference between cooking one and two shouldn't amount to much. You might want to rotate their positions once or twice to ensure even cooking. ETA: you'll probably take a timing hit at the beginning, since adding twice as much cold meat to the oven will result in a longer recovery period while the oven comes back up to temperature. After that, it shouldn't matter.
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2 to 2-1/2, by my experience. ETA: by weight, not volume.
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How do you feel about silicone? It has higher heat resistance than nylon. I'd like to see data on leaching from utensils made of plastic. I'm not saying it doesn't happen -- it's pretty clear that some plastic wraps are susceptible under certain conditions -- but I'd like to base a decision on more than feelings.
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If you're afraid that metal will scratch your pots, and you don't want plastic (nylon is a plastic, btw), then all that's left is wood (or bamboo, which I guess technically isn't wood), right?
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This.