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Jacquester

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Everything posted by Jacquester

  1. So I figured I'd 'fess up. I tend to get an inspired to buy cookbooks from different sources. Sometimes amazon, sometimes people's reccomendation, and yes the egullet forums. Recently two times I purchased a cookbook that I already had. (of course I do have several hundred). So I was wondering if I"m the only one, or has this happened to anyone else?
  2. A lot of times I'll refer to my recipe books for ideas. Sometimes I use the exact recipe, and other times I use it as a guide to make something I have in mind. I also like to look at a few recipes for the same dish, and use a little of both or when assembling something like a cake, I may use the cake batter from one book and frosting from another. As far as percentages of books used, my goal is to use almost all of my books at some point.
  3. I use weighting for several things. I find chicken under a brick comes out cispy on the outside and juicy on the inside. I also like to use it when making french toast with a sourdough bread. It increases the density and gives it a great texture. Any grilled sandwich also gains a great bite from the pressure (aka panini)
  4. Jacquester

    Good Autumn Food

    tarte tatin, beef barley soup, boeuf bourguignon, acorn squash with plenty o'maple syrup and butter yummy
  5. Alligator nuggets, and though not as exotic, I love saying it: Yak in China
  6. I go to the one in Great Neck 2-3 times a year. I find it consistently good, and usually get the potatoes, and creamed spinach sides and a couple of scotches for around $100/pp. Only consideration is they only serve 1 type of steak which is basically a porterhouse (which I love).
  7. Well according to Amazon my copy should be here in 2 days, I'll let you know
  8. For a normal dinner party, I agree 6-8 keeps it intimate. I occasionally bring it up to 10 or 11, but I can't fit more without turning my table around....until I get a formal dinging room
  9. Oh yeah! The slime is sublime
  10. I'm anticipating The Pasta Sfoglia Cookbook I've eaten in their restaraunt a number of times and the food is outstanding.
  11. Even with several hundred cookbooks, I've used the web to search out a recipe here and there. My books are there to give me ideas, sometimes the pictures help inspire me. Many times I will look at different versions of a recipe and combine. While some of the online stuff is really useful, perusing the book of a favorite chef/author is something I think I will always need.
  12. 1. Joy of cooking was the first book I every used and was great for a young person with little experience 2. Julia Child and Company-Because I used to watch her on t.v. and she inspired me to make full dinners without fear 3. Mastering the art of French cooking 1&3-introduced me to the basic concepts of cooking nad epecially french cooking 4. Beard on Bread by James Beard- I made 90% of the breads in this book, and this was my first love of baking 5. Lenotre's Desserts and Pastries, and Lenotre's Ice Cream and Candies- This was my own personal course on fine baking and ice cream making 6. The Frog Comissary cookbook (funny huh?)- I love this book, it inspired me to have fun in the kitchen 7. The Silver Palate cookbook- Helped me learn about managing my dinner parties Hard to limit myself to 5 I forced myself to stop at 7 Sorry about the lack of annotation, but I think they are all fairly well known
  13. I would say aprox 75%, but my goal is to bring that up to at least 90%
  14. well, I'm a little young for it, but real Supper Clubs with dancing etc. and Turkish Taffy Chiclets in the little boxes yeah and ditto on the real milk with cream on top delivered by the milkman and Little Italy of the old days....Luna's Horn and Hardart's
  15. Bittersweet chocolate and Strawberry pie Mousse Cake
  16. Wait...is there a difference between an apple crumble and an apple crisp? I thought it was just a tomato/tomato thing. What distinguishes the two, to your minds? Is it only the oats that are different? My understanding was that what distinguished a crumble from a crisp was that the crisp ended up as a fairly flat layer whereas the crumble came out more as chunks with the use of oats.
  17. Jacquester

    Dinner! 2009

    My idea of a perfect bowl of chile
  18. For a crisps, brown and white sugars, butter, flour cinnamon. For crumbles I add oats I like a combo of 2 apples usually a Macoun and Mcintosh, and some lemon The cheese thing is not so unusual, New Englanders like a bit of Cheddar on their apple pies. Gee, now I feel like making an apple crisp...
  19. I will never come home after a night of drinking to cut up a half frozen chicken with a carving knife.....and end up in the ER for some stitches and, my wife will never again take an electric kettle and put it on the stove
  20. If you're a fan of Paellas, I was in Spain a few years back and picked up "The Book of Paellas" by Josep Lladonosa i Giro, chef of the 7 Portes. There are a bunch of Paella and other rice dishes and I've gotten some great results.
  21. Jacquester

    Risotto al Barolo

    IMHO after a dish of Risotto, especially with an assertive wine flavor, I would go with a straightforward meat item like a veal chop or lamb with some veggies on the side. Second preference would be maybe a Veal Saltimbocca with some escarole or Rabe on the side.
  22. When I was younger I got the book Beard on Bread, and baked my way through that book with relative ease
  23. started off as scrambled eggs, ended up as scrabmbled eggs with gouda nd tarragon fresh oj and lots of coffee,, oh yeah and a piece of leftover chocolate cake I made last night
  24. I'm not a Pro chef, but a few years ago I threw a Dinner party at my ex girlfriends house. One of the invitees was a food critic, and when I made one of my modest comments he said something like "don't be modest, you should be proud, everything was outstanding"
  25. My short list Cookies in general but especially chocolate chip baked shells and cheese with tomato paste and garlic...Cold (in fact most cold leftovers) the crumb topping off of a fruit crumble, or a coffee cake Phyllo triangles stuffed with feta and of course brownies
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