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David A. Goldfarb

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Everything posted by David A. Goldfarb

  1. I wouldn't want to make coffee at home with any kind of machine that used single-serve prepackaged coffee, but over the last month we've been visiting elementary schools for our son, and have encountered a few such machines in admissions lounges, where they seem like just the right technology. You've got a lot of visitors who come to these places once or twice or maybe three times and might want coffee, but don't have much time to learn how to use the machine. The Keurig machine produced okay coffee and was very easy to use, and everyone managed to get it to work reliably. There was another o
  2. And when you have two, you can heat both of them and have a panini press with a pretty large surface. I've done panini for a party this way.
  3. When I see ginger in Asian markets here, where there is a very high turnover, the freshest pieces seem not to have formed much of a skin. The skin appears thin and translucent, and I usually don't peel it when it is in this state. How fresh can you get it?
  4. "Australian comfort food"? I don't know if Vegemite is going to be a big draw in Brooklyn. Foster's maybe.
  5. I haven't been to the current place and never made it to the first one, but ate at the second place in the West Village a few times. All the wacky stories are true, but I gather that the first version where it was just a few tables set up in a corner grocery was the most interesting incarnation.
  6. Nice photos/presentations, dcarch. Last night: Turned leftover beef shortribs braised in beer into ravioli, and turned the strained braising liquid into a sauce. I feel a major dumpling phase coming on. No photos this time.
  7. Stumptown gives a free cup with purchase of beans, but not necessarily with the same beans as you purchased.
  8. I don't particularly care for canned soups, but I suspect they did more to bring new things into the home kitchen as ingredients in other recipes than replace something that people previously made on their own at home. My own grandmothers didn't particularly make stock unless it was chicken stock to be used in chicken soup for a special occasion or a holiday. They made homemade soups, but they usually left the marrow bones in the soup and served it with the bones to someone who wanted the marrow. They made pan gravy or more likely served the meat juices as a sauce (bearing in mind that they
  9. If you are open to mail order, I'm a fan of the coffee from Moloka'i, which is often better than some of the 100% Kona varieties and certainly better than "Kona blends." I recommend the Malulani Estate or Hawai'ian Espresso roast from http://www.coffeesofhawaii.com/catalog/family/1 I've been to the plantation, and it's a fairly small operation, and they don't seem to have coffee sitting in storage between roasting and shipping. If you get on their mailing list, they often have discounts, so with shipping you can get it straight from the plantation at around $15-20/lb.
  10. Regarding the rectangular braiser, I'd been keeping an eye out for a good deal on one and just managed to nab one. I think they've been discontinued, and it seems that there are people who have these and have never used them, and there are some dealers with overstock, so they can be found on eBay in new condition for half what Williams-Sonoma was selling them for or even less. It's still an extravagance, but I see these things as multi-generational investments. There are some restaurant-sized examples of rectangular braisers on display at DBGB, with their assemblage of copper cooking vessels
  11. Stumptown at the Ace Hotel, 29th and Broadway. Oren's in various locations around the city.
  12. I have a Thermowhip, and its particular attraction is that it has a double-walled stainless-steel vacuum bottle, so it will hold the temperature of whatever is in it, hot or cold. I haven't checked recently, but they also made one with a regular single-walled stainless bottle that could be used hot or cold, but you can keep the contents warm by putting the whipper in a bain marie (or put it in an ice bucket to stay cold). There are advantages to both kinds. If you're going to make a warm foam and you want to use part of the contents, chill it for storage overnight, and warm it up again later,
  13. Oven cleaner is usually a foaming lye spray. It won't damage stainless steel, glass, or glazed ceramics like your plates, and it's fine on enameled cast iron. It will oxidize copper quite heavily. Lye turns fat into soap, so it's great for polymerized grease, but you don't want to get it on your skin or in your eyes. Gloves are a necessity, and eye protection is a good idea.
  14. I've had the Microplane box grater for around a year now, and I haven't had any problems with it. I like that it has one side that slides out, making it easier to clean. I'd recommend it.
  15. I've seen these sold at tables on the street in Latino neighborhoods in New York. It seems like some kind of home business or multi-level marketing scheme. They are advertised as health products, but just seem like ordinary cheap stainless cookware.
  16. I just bought an Espro Calibrated Espresso Tamper. It does help me make more consistent espresso, but it feels obsessive and fetishistic.
  17. If you can find it in your area, there's 190 or maybe it's 192 proof Spirytus from Poland. I see it in Polish neighborhoods around NYC. Haven't tried it myself.
  18. Much better. You might experiment with some asymmetric compositions. The bowl doesn't have to be in the middle of the frame, though that's certainly one option.
  19. An interesting attachment, if you can find one and would rather not devote counter space to a food processor, is the DVSA, which is a disk slicer/shredder that uses food processor disks (and has similar safety interlocks to a food processor). They made it briefly, and then discontinued it, perhaps because it competed with their food processors that used the same disks. It cuts more precisely than the cylindrical rotary shredder/slicer, though the rotary attachment works better for some things like shredding cheese. I bought mine as a clearance item on the KitchenAid site, but that was a few
  20. Instead of using gaussian blur on the background, I'd just try to find an uncluttered space, or create an uncluttered space within the view of the camera. Photo studios are often very cluttered visually with wiring, stands, lighting equipment, and such, but the clutter is all outside the frame. Occasionally you want a little kitchen clutter to convey the idea that the photo is taking place in a working kitchen, like for a photo that is part of a cooking demo, but I don't think you need that here. You could put a cutting board on the dish rack, and set the bowl on the cutting board, or tempo
  21. I think the main problem with using an oven for heat is that running the oven with the door open can throw off the thermostat, as andiesenji mentions above, if you're keeping the door open, that is. On the other hand, a cold day is always a good excuse to cook, and that warms up the kitchen too. You could be braising meat, making Boston baked beans, roasting a pork shoulder or a turkey, or any number of things that involve running the oven at a low temperature for a long time, but that don't require a lot of prep.
  22. It's a current fashion, but isn't the only way to do it.
  23. Thanks, I missed the link up there in Dakki's post. That is way smaller, but I still think of anything smaller than 35mm full frame (which itself small, thinking historically), as "small sensor" by today's standards. So that's going to make short DOF even harder to do, but not impossible. If you can control the aperture, select a wide aperture, and get as close as you can to the subject. It's hard to do, if you can't focus manually, or at least select the focus point. As far as a tripod goes, I always use a tripod for food shots, unless I'm just getting a casual snapshot in a restaurant whil
  24. That bramble & custard tart is a beauty, food & image both. Thanks. The hardest thing with those is to get the edges of the shortbread crust to stand up so it looks good in the photograph, without cutting back on the butter or using a higher protein flour, so it still tastes like a good shortbread crust.
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