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  1. For any of you located within 50 miles of the Bronx, Baldor is now doing home delivery with a $250 minimum: https://www.nytimes.com/2020/03/18/dining/baldor-specialty-foods.html Really hoping they will expand this to their Boston and DC warehouses. Have a few neighbors I could split things with...
  2. Doesn't have to. If you keep it in the fridge, it can go a loooong time between feedings. And there's plenty of stuff you can incorporate the "discard" into. We make these quite often: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe More discard recipes from them here: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes WaPo also posted this cracker recipe recently, haven't tried it yet: https://www.washingtonpost.com/news/voraciously/wp/2020/03/16/want-to-make-the-most-of-your-sourdough-starter-start-with-these-castoff-crackers/ I've started incorporating the discard as a flavor component in yeasted breads, although that doesn't quite fit the current discussion. Have been tinkering with a whole wheat / rye / molasses bread machine loaf using discard, based on a Beth Hensperger recipe.
  3. Late to this thread -- was a little baffled as to why no one was talking about this and never thought to check this forum! Oops. We are fortunately pretty well stocked at this point. However, after a couple of supermarket trips in the past week, I am really, really trying to avoid making another anytime soon. The stores are half stocked at best, and no one in the store is paying any attention to social distancing. On my last trip to Wegmans, a couple was blocking passage the baking aisle having a fight over which frozen pizza to buy. 🙄Checkouts are just as bad, no good way to keep someone from crowding in behind you. I'm trying to do what I can to support local businesses, particularly the ones I normally see at the farmers markets. Many are doing a much better job of being conscious of reducing contact points and keeping distance. I have an order placed with a local farm who is doing "contactless" meat delivery -- you leave a cooler outside, they drop in the food, you wave from the window. All their products were already vacuum sealed. A small local grocery has arranged a "safe supply" event for this weekend -- multiple local farmers and producers will set up in an open air courtyard. Free timestamped tickets are required to get in, so as to limit the number of people present at any one time, and the staff will enforce distancing. Payment is contactless and they will hand you your food all together once you've paid. I will probably not do it this weekend as we have a full fridge, but next weekend I'd like to try it. Plenty of other shops are doing online-order-and-pickup options, including curbside. One local produce shop has (generous) $50 and $100 boxes that you can order and pay for online; they will drop them into your trunk when you arrive. Weirdly, Instagram seems to be the best way to keep up with all of these offers. Someone in my office has also started a shared doc to keep track of various options.
  4. Have they suspended service, or do they just have no delivery slots? If the latter -- a friend was able to secure a time by filling up his cart and just monitoring the checkout page until something opened up. Might work for you.
  5. All of Milk Street's online Cooking School is free through 4/30: https://www.177milkstreet.com/school/classes/online-classes/
  6. It could also be the crumb catcher, I suppose -- similar construction.
  7. I think there's something up with their wattage ratings. I found a manual for three available models of Vesta (with a 4kg, 7kg, and 14kg capacity); the 240v wattages are 285W, 400W, and 450W, but the 120v wattages for the same models are listed as 210W, 280W, and 250W. That's...not possible. (Really love the Irinox chamber vacuum drawer...but the price is even harder to swallow for that.)
  8. @rotuts -- I think my CSO is a great product, but I also find myself running into its limitations (mostly due to size) pretty often. It's clear from the featureset that one could do a heck of a lot more with the Anova. Just being able to bake a big loaf of bread that doesn't get burned by the top element would be a huge improvement for me.
  9. Oh, you're right -- it doesn't go above 100C. Miele does have models that combine both, but apparently that's not one of them. Seems kind of disingenuous to even call that an oven.
  10. Speaking of which, this would be a dream if it came here... https://www.trustedreviews.com/reviews/miele-dg6010-contourline
  11. I'm going to hazard a guess that it hasn't been a great seller for them, given how long it's been "discontinued" on the Cuisinart website while still being available for sale. They seem to be very focused on air fryer ovens now... That said, the number of steam ovens available seems to be increasing, not decreasing, so I suspect we will have good options in the future. Really looking forward to seeing more specs on the Anova, assuming it does actually ship in 2020.
  12. dtremit

    Cooking Dried Beans

    I think I've posted this elsewhere, but my standard procedure for pork shoulder in the IP is to cook a whole, untrimmed, bone-in shoulder for as long as it takes, with minimal seasoning. Remove and rest until it's cooled enough to handle, and then separate the good meat from the bones, skin, fat, and gristle. Everything but the meat goes back in the IP with a bunch more water for another 90 minutes while we eat. The result gets chilled overnight. You end up with a sizable cap of really clean pork fat, and two quarts or so of mild but gelatinous pork stock; the latter being really useful for beans, among other things. I often find myself spooning some of the de-fatted stock back into dishes I make with the shoulder meat, as it adds a nice gloss when reduced.
  13. Actually, if you're going to put them into broth afterwards anyway, it might work just fine. I was imagining grill seared fish with skin that needed to stay crispy or something similar. (That said -- it sounds like you have a method that works great already!)
  14. I've actually reheated fish in the CSO fairly successfully -- but even so I can't imagine grilled fish in particular would do well in that moist environment. It would probably be warm, and you could probably manage to not overcook it, but it would lose a lot of the texture you'd get from the grill in the process.
  15. One potential alternative may be citric acid -- that is what is in most coffee descaling solutions. You can buy it as a powder and mix it a bit stronger than your garden variety vinegar. It has the added benefit of having almost no odor -- less of a concern for the CSO, but really useful for coffee machines!
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