riboflavinjoe
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Posts posted by riboflavinjoe
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thanks chopper.
by the way...
Hi How Are You.
looking forward to seeing you sometime soon.
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hurray!!! thanks sandra, ill try it out soon...
but then again, i found that when i drank my maté at home, it was totally not the same thing. take it out of the geographic/cultural context, and it just doesn't cut the mustard. drinking maté is something to be done with a group of friends, and when i tried it at home, by myself, it just didn't do the trick... know what i mean?
i found this great place in montreal which sells conaprole dulce de leche, too. that, on the other hand, is still just as good as it was when i was down south.
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hey, im interested in making pho, as in pho tai, that wicked soup available at vietnamese places. so, it's beef stock, vermicelli, onion slices, scallion, and beef shavings... tell me though, what is it that makes the beef stock so magically vietnamese? is it ginger and coriander? there must be something else, and i want to know!!! any help would be greatly appreciated...
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ive been to colonia del sacramento, too. great little place, it reminded me of quebec city, actually, what with the walls on the city limits. my friend lives in san pedro, about 20 km outside of colonia del sacramento. and montevideo... what a great city!!! i love it!!! durazno y corazon, baby!!!!
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cook-em-all, do you know what zach and michel are going to be doing?...
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so baila closed? for real? it just opened a year ago (i remember because it opened on my birthday last year... happy birthday to me!)
did baila close for good, or did it just shut down to take a break like the med? i ate at baila last march, and enjoyed it quite a bit, but that was when zach and michel were there. i had a great coconut lemongrass soup, which was unfortuneately taken off the menu within weeks of opening. seems to me the menu changed on a near weekly basis or something. seemed every time i walked by, there was a new menu up...
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So i walked by the Med today, and saw that they have paper up in the windows... I heard that they would be closing down to renovate, but not to shut down operations... I guess that's what's going on. anyone got any inside info? when they might be re-opening? what the menu might look like when it reopens... etc?
joey
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hee hee hee, i can't stop laughing at this one... i just changed it. hee hee... hee hee... hee hee...
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So, I spent some time in Dolores, anyone know of the place? Fiesta de la Primavera town...
anyway, while i was there, i went at least weekely to this great place which served milanese. As i remember it, it was a veal chop breaded and fried up, served basically as is, with a garnish of a lemon slice. can anyone tell me more about it? I just consulted escoffiers cookbook, and it basically says the same thing, but includes a "milanese garnish" of cooked macaroni, with salt, pepeer, nutmeg, butter, grated gruyère and parmasean, tomato puré, ham, tongue, mushrooms, truffles, and madeira. it's been over 5 years, so my memory is kind of rusty, but i know for a fact it didnt include this milanese garnish. but i do remember that it was great. washed down with a liter of pilsen or nortena, and all is good.
joey
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me and my sister discovered that a digital camera takes great pix of shaky face. instant fun!!! just shake your face hard, snap a pic, and laugh your head off. i have hundreds of them, this one is one of my faves.
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They like to be called Inuit. to be honest, though, the freezer here is only -18 or so. outdoors, it's around -40... without the wind...
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actually, dave, im not cooking. im doing night shift, and the day guy makes me a bunch of stuff, and i throw it in the oven at around 10pm, so it's hot for midnight. i also make bacon and eggs. what i did to make it better (than the way i was shown) is to make everything a la minute instead of letting it all sit in the steam table for an hour and get gross... i get to make pastries, so last night i did a creme au beurre (good practice). yeah, i'm trying a few pastry things, since i have the time and the chance. i also have a chance to make my kick ass pancakes.
i just got in from a skidoo ride, i went right out to the edge of the hudson straight, any further and i would be on my way to baffin island. pretty cold out there, let me tell you.
ill see what i can do for that nature you want... perhaps a core sample will do?
and i have one or two pictures taken, so ill show you when i get back...take care
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quality vegetables makes me smile, taht's for sure.
HEY DAVE!!! greetings from the FAR NORTH. can you believe it?! I'm on the hudson straight!!! when i got off the plane, it was just like being on another planet (i imagineit would be like this anyway). you gotta see it, man. as for the food: three words: JUST ADD WATER. can you say cafeteria?
ill drop by next week perhaps... till then, take care and have a good weekend service, man.
see ya later, gator.
say hi to the whole crew for me, please.
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Watch the adverts, Lipton Sidekicks, Uncle Bens microwave rice
yeah, i noticed this too. how about those cutting pads, like a maxi pad for cutting on. they have a "real" chef using them in her "professional" kitchen, all ecstatic about the virtues of glad maxi-boards. wtf?
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yeah. totally. drugs are bad, mmkay?
GRR!!! who are you?!?!?!
i know in french, it is the year of the chevre. at least that's what my extended vietnamese family tells me.
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The Urban Peasant breaks a barrier that says only "tight-assed" chefs can really cook. He helped me get over my feeling that one was either born a cook or not!
Exactly! Like I said, I didn't really watch him at first to see what neat ideas he had for food. I watched it precisely because he is just so easy going about things, something that I think is important in life. To not get overly stressed and crazy about things is a definite plus, and it is this philosophy that I liked so much when watching james.
i have a few of his cookbooks (which i never look at anymore), but he says something like, "What would i like to hear about from my readers? I would like to know that young college students were able to get by on more than chinese take out and kraft dinner. I would like to know that a mother got a breakfast in bed." etc. Well, I admire James for bringing food to a level that anyone (laypeople) can get. Not everyone is so crazy about food as we are, not everyone demands the same quality, as I'm 100% sure you guys are aware.
Dude: Que ce que cest Stagiere?Stagiaire is an intern
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Hey Patrice, it was the lunar (chinese) new year last week, and I learned that this year is the year of the GOAT!!!
and, just wondering, in which year were you born? 'cuz if it is '79 like me, then you're a child of the year of the goat, too... and were you aware of this? -
So it's some stinky stuff from the back of the fridge, just throw it in. No one will know" schtick gives me the horrors. The way that he just drops knives, mixes product with scrap on the board, and seems to have decided to always ignore what he is doing just scares me.
sure, sure. i havent watched him since i've been to school, and really really got into food, so i can just look back with nostalgia, not with academic doubt... but i vaguely remember his extreme non-chalance about everything. and i certainly don't consider my pursuits in cuisine in any way similar to his.
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i was at APdC about two weeks ago, for supper, by my lonesome. the foie gras au chocolat intrigued me, so i tried it out. good, but not great. it was a GENEROUS serving of seared foie gras on a choco-bread crouton, with carmelized banana, some fruit compote (perhaps rhubarb?), and chocolate sauce. i found the choc sauce was a little overpowering for the taste of the foie gras. each element of the plate was very nice, it's just that not every element went well together. i had a glass of banyuls...
then i had the magret aux champignons sauvages, which was delicious! a generous helping of pink duck breast was fanned out on a pile of roasted (and super tasty) potatoes, with a huge pile of mushrooms (paris, mousserons, and chantrelles), and demi glace. everything was great, and i soaked up all the rest of the sauce with the bread.
for dessert, i went with the pouding chomeur, which was also very good. reminded me of something my mom would have made me when i was a kid.
so there you go!
joey
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hmmm... i wonder who chopper is?... hmmm... standard... hmmm... yes, james is ... hmmm... standard... who is this chopper person?...
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hey whoa, i gotta stick up for james barber: he is the one who made me get into food.
i started watching him about 7 or 8 years ago, and was not intrigued by the food at first, he was just so cool and calm about everything in general. he said, "you don't have to go to a fancy cooking school and wear a silly hat to know how to cook." true, but it didn't hurt me to go to school.
later, i started actually making some of his dishes, and discovered i quite enjoyed food. and then i went off to school to learn all the good stuff. sure his food might seem a little... well... low-de-gamme, but i have a great respect for him and i thank him often for him turning me on to food. he's great...
they all keep saying their stuff is "great" and "perfect" or "just right." Uurgh...That is annoying.
my wife pointed out that every cook on the food network keeps saying "beautiful," but with the "beau" part drawn out... "Byooooo-tiful." When we would sit down and watch it, she would keep saying beautiful with the chefs. funny
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also, cutting the sprout into a fine fine chiffonade, sweating it out really long in a good amount of butter, and incoroporating into mashed potatoes... good stuff.
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yeah, for blanching brussel sprouts, i usually trim off the ass end to get rid of the browning end of the stock (just shave it off), then i put a good 1cm (that's half an inch to those accustomed to imperial) "X" in the bottom. this helps cook the sprout evenly, the water can go into it further than if it were not cut. also, keeping it whole helps to keep all the leaves together. put them in BOILING salted water, but then bring it to a good simmer, or else the violence involved in rolling boiling water will damage the sprout and possibly leave it ripped up. then, when they are done blanching, shock them in cold water, cut in two, and pan fry them, oil and butter will do.
thanks for the ideas concerning bacon and so on, ill try that out.
joey
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oh yeah, and then there was the time we had a "carte blanche" to do what we wanted, and i made foie gras-maple syrup-hazelnuts-walnuts-almonds stuffed ravioli with a cinnamony creamy sauce. it was more like a dessert. man, it knocked my socks off!!!
Gas stoves
in Kitchen Consumer
Posted
hey.
when i woke up and opened my bedroom door this morning, i smelled that unmistakeable smell of gas... i have a gas stove. the pilot on one side had gone out. the house was full of gas. luckily, i had my bedroom door closed, or else i probably would not be here writing this!!! this is the second time this has happened since i moved in in mid december.
what i would like to know is, what precautions can i take to make sure this doesnt happen again? sure, i know i can check it every night before i go to bed, but i'm hoping there might be something a little more simple... i don't want to have this on my mind for the next year and a half until my lease if finished and i move out into a place with an electric stove...
any help, as always, would be appreciated.
joey