Jump to content

David A. Goldfarb

participating member
  • Posts

    1,307
  • Joined

  • Last visited

Everything posted by David A. Goldfarb

  1. It looks like Peelzym dissolves the membrane, and you can wash it off. Remarkable.
  2. And desserts aside, almond and hazelnut butters aren't bad things to have around.
  3. I remember going to the Palm many years ago before they became a chain, and part of the character of the place was that they didn't have a menu, or at least not much of one. The waiter would come out and just ask what you wanted, and if you didn't know, he would explain, "Well, this is a steakhouse, so we serve steaks, chops, and lobster, and you could order..." and from there it was like hearing the butcher explain all the kinds of things you could make with beef, lamb, and I guess chicken, lobster, and maybe one or two kinds of fresh fish on a broiler, and there were around eight side dishes. Then after reciting all that, he wouldn't write anything down, and would come back with everything as ordered, knowing who got what.
  4. I don't have a dishwasher. I wash things in the sink as I use them as much as possible, particularly if I know I'll need the sink to wash food I'm preparing.
  5. Paul works pretty much the same way I do. If I've got a moment when I don't have to attend to something on the fire, I'm cleaning, and I just don't leave peels and such on the cutting board. The trash can is nearby. I'm always cleaning the knives I'm using and putting them back in the block, if I don't need them again right away. I don't always use bowls for prepping, though, because sometimes it is more efficient to prep as I go and have fewer bowls to clean after dinner, and the food is fresher when it is cut and goes straight into the pan rather than sitting until it's ready to be used.
  6. I don't think you could break down the thick membranes without turning the rest of the fruit to mush.
  7. An interesting new ingredient I found recently at the Asian market is Roxy 100% Cold Pressed Pure Peanut Oil, which I looked for and didn't find on the distributor's website, www.roxytrading.com, so perhaps it is a new product for them. It doesn't say that it is made elsewhere, so it is possible that it is manufactured in the US. I actually bought it about a week ago and opened the bottle this evening to discover the very vivid and pleasant aroma of PEANUTS, which seems absent from the peanut oil one gets at the supermarket. I think it was around $13 for a 64 oz. plastic bottle.
  8. Not a product I really like, but just in case you didn't know, we're apparently in the middle of a waffle shortage-- http://abcnews.go.com/Business/kelloggs-blames-eggo-waffle-shortage-flooding-atlanta/story?id=9100144
  9. I've seen pimenton de La Vera at Despaña, Sur la Table, Williams Sonoma, Zabar's and some of the spice shops like Aphrodisia on Bleecker St. in New York as well as at latienda.com, but not piment d'Espelette. Online sources for piment d'Espelette are chefshop.com and zingermans.com
  10. I skim at the beginning, but as the stock cooks, the layer on top often seems to be just gelatin that has congealed at the surface where the liquid meets the air, and if you stir it back in, it dissolves, so I don't skim that. I do clarify stock in general, because it's more versatile and ready to use that way, if I'm making a large batch of stock for the freezer as I usually do. Not everything requires a clarified stock, but there isn't any situation where you need cloudy stock and couldn't use clear stock.
  11. The bergamot in a fresh batch of Fortnum and Mason's Earl Grey can be really bright and spiky--cuts right through a bowl of oatmeal on a dreary morning.
  12. Sometimes you've just got to make do with whatever's in the house.
  13. My Waring Commercial blender is NSF approved and has four blades that can in be removed with tools for repair or replacement, but not easily for cleaning, so I suspect this claim is not the whole story.
  14. I just made rösti last night. Interesting to read the suggestions here. I've got a few small round copper gratin pans all the same size, which make a good sized rösti for two, so last night I made it in one of these pans and flipped it into another pan, and it produced a very neat result. I think I'll do it that way from now on.
  15. A strained rosehip jelly would certainly be easier, but the preserves I had left the rosehips in quarters or thereabouts, so I was trying to reproduce that texture.
  16. A large metal fork and spoon. The lettuce doesn't seem to mind.
  17. I have a Thermo Whip, and it is advantageous for many things that it will keep them hot or cold, but if you might want to make something hot and then reheat it later or serve it at another meal on another day (because things are very well preserved in the NO2 environment), the Gourmet Whip is better, because you can warm it up in a bain marie.
  18. Okay, as a trombone player, I've got a problem with-- 93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.
  19. Katz's for pastrami and atmosphere; Carnegie for corned beef, in my opinion. I've been to the Junior's in Brooklyn a few times--kind of fun to visit, but the cheesecake is mass produced these days and tastes it. I think you can find better cheesecake at many Italian bakeries in the city, if you like Italian style cheesecake, or at the Carnegie. Lox & bagel--best deal in the city is the Nova Special at Zabar's--lox and a schmear on a bagel with a big kalamata olive, small orange juice, and a coffee, for around $6 last I checked. I haven't been to One if by Land, but I know I've exchanged posts occasionally with the pastry chef who frequents this board. Just sayin'.
  20. $.79/lb here at my local supermarket in New York. A few months ago amid the height of the swine flu paranoia (paranoia about the possibility of getting the flu from eating pork particularly), it was $.69/lb.
  21. I've looked. The only place in NYC that carries it is O & Co at Grand Central terminal. If they're out, then it's mail order.
  22. You'll find some circa 1890 suggestions in this volume-- http://digital.lib.msu.edu/projects/cookbooks/html/books/book_42.cfm
  23. The server using their name feels to me a lot like when the bank teller uses my name. It feels inauthentic, as if some corporate customer service consultant thought it was a good idea, and everyone was instructed to do it, and there are probably "secret shoppers" who grade the servers on their performance, and one of the things they do is check off a box indicating whether the server introduced him or herself by name. Maybe if it's going to be a long meal, it doesn't seem as bad, because this is someone you're going to be interacting with for three hours or more, but for most restaurant encounters, it doesn't seem necessary.
  24. Stuff the protein in something like ravioli, and you don't need much of it.
×
×
  • Create New...