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David A. Goldfarb

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Everything posted by David A. Goldfarb

  1. Working on a dinner party for Sunday, so I kept it simple tonight-- Frozen Chinese chicken-vegetable-black mushroom dumplings, panfried, and served with a dipping sauce and stir fried baby bok choy. Tomorrow will probably be something similar. I'm trying to conserve fridge space.
  2. Two nights ago, tarragon chicken. Last night, fettucini carbonara with green peas and homemade pancetta. Tonight, branzini stuffed with oil cured olives, capers, oregano and fennel seed under the broiler, a simple green salad, and a homemade sourdough boule. No photos on this post, but maybe I'll start leaving a camera set up on a tripod in the kitchen for such opportunities.
  3. In a fire, presuming everyone was safe, I'd probably grab my flash drive with all my writing on it, and then my cameras, but since that isn't an option, look at my avatar and take a guess. I've got good knives, but they're easier and less expensive to replace than the copperware I've collected over the years, and knives wear out and need to be replaced eventually anyway. Of course in the fire scenario, the knives would be easier to carry, but since the question is hypothetical, I'll stick with the pots.
  4. Steak, cold salmon, just about anything braised or stewed.
  5. For a long time I was using King Arthur bread flour, and I liked it and could buy it locally, but once I got over the concept of paying to ship flour, I tried the KA Artisan Flour, and I found I could get more loft from it. Interestingly, the Artisan flour has less protein than the regular bread flour. Looking at their various flours, I suspect it is just a mixture of their regular unbleached all-purpose flour and a small amount of their White Whole Wheat, which would be a lot less expensive to mix oneself than purchasing the Artisan Flour. The White Whole Wheat is a bit softer than their regular whole wheat. Next time I order from KA, I'll get the WWW and see if I can replicate the results with a mix of around 1 part WWW to about 4 or 5 parts AP. Here's a photo of a typical loaf-- The AP and WWW both come in organic versions, so that might be of interest to you. I've been trying to get an earthier sourdough, and I've found even a very small amount of dark rye flour completely changes the profile of the bread. The proportion that has been working for me is 1/4 C Bob's Red Mill Dark Rye, 1/2 C KA regular Whole Wheat, 1/2 C KA Unbleached All Purpose, and about 2/3 C starter for the poolish, and then 3 C KA Unbleached All Purpose for the main dough. I'm also using 1/8 tsp. of ascorbic acid powder and getting good loft and a chewy texture and tangy flavor with a hint of rye. I haven't photographed this one yet, but next time I make it I'll post a photo.
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