curls
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Posts posted by curls
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12 hours ago, donk79 said:
To elaborate on protein beyond chicken, pork, and beef, I do enjoy roasting a duck every once in a while. However, to find duck within a 30 minute drive, I would probably need to go to a particular international (Hispanic) foods market. I now live outside of a city that brags of being the most diverse in the state (Virginia), with natives of more than 40 countries in the city schools.
What part of Virginia are you in? I’m in Northern Virginia and can purchase frozen (and sometimes fresh) duck at all of my local grocery stores.
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1 hour ago, gfweb said:
@curls How do you access Restaurant Depot if you aren't in the business?
I went pro with my chocolate business several years ago and have the right paperwork to get into Restaurant Depot.
I have heard that if you belong to certain BBQ clubs, they can get access to Restaurant Depot. May also be that they have relaxed the rules during Covid. Around Virginia a lot of the restaurant distributors are advertising that they will now sell to the general public.
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5 minutes ago, scamhi said:
of you score the skin side almost down to the meat more fat will be released.
These were cooked sous vide and then seared. When I do them this way I don’t always score the skin. When I cook them solely on the cooktop (or cooktop plus oven) I do crosshatch cuts thru the skin. Now that I have a case of duck breasts in the freezer, I’m trying out various cooking methods and trying to figure out what my favorite way is to cook them.-
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20 minutes ago, BeeZee said:
I would just tear the "ear flap" off that slice, love a well done crust!
I also love a well done crust! I was quite offended (not really) when my husband suggested that it was burned... not even close to burned... that is flavor!
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Thrilled to finally get an ear on a loaf of sourdough! Love baking it in the CSO vs. a dutch oven. The next time I bake multiple loaves, I am planning to try @Ann_T's trick of starting the loaves in the CSO and then moving them to a larger oven to finish baking (so that the top of the loaf is farther from the heating element).
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Meant to post this back in July but just getting back to posting images. A duck dinner cooked in one of my Darto pans. Was very happy to find that Restaurant Depot stocks frozen duck breasts at far less than supermarket prices. All the duck fat is being saved in the freezer for future potato cookery (and other potential uses).
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Tried the King Arthur Sourdough Cinnamon Crumb Cake and added a cinnamon sugar sprinkle after I added half the batter. The crumbs were not as tender as I would have liked but no one else complained. Recipe link: https://www.kingarthurbaking.com/recipes/sourdough-cinnamon-crumb-cake-recipe
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Apparently that David Lebobitz recipe for a fruit cake/tart was popular with a lot of us! Here is my version with blueberries & peaches from https://www.davidlebovitz.com/moelleux-of-summer-fruits-cake-recipe-plums-peaches/.
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Small batch of peach jam that I put up in August. Was gifted some peaches from a colleague's backyard tree.
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@teonzo those flavors sound delicious and intriguing. That is a lot of fruit to forage and jam! How many jars of jam did you make? Will you go thru them all or are you selling or gifting jam jars?
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We have used Freddy Guys Hazelnuts at least twice during the eGullet chocolate workshop. Delicious hazelnuts from Oregon.
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It definitely helps to have a good appliance shop. When I got my Wolf oven they asked me which knobs I wanted (red or stainless) and I used their Wolf installer. Prior to delivery they worked with my general contractor to make sure the range would fit between the cabinets, line up with the countertop, and that the gas hookup was in the right location. On installation day, everything went perfectly and they gave me both sets of knobs and some stainless steel cleaner. I never want to do another kitchen renovation but this one went extremely well. It’s been about seven years and I still love my kitchen.
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Beautiful bon bons @pastrygirl!
I’m waiting for cooler weather; it is 95 F in my area. While my work space has AC and is in the 70s, it is difficult to deliver chocolates when it is so hot. Hope I struck the appropriate amount of complaining about the weather. 😉
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Are you keeping track of how much your starter grows? Does it double or triple in volume within a 12 hour window? Have you tried baking bread with it without the addition of commercial yeast? Give us more information about how it behaves and more people will weigh in with their advice. Or perhaps it is doing well now...
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20 hours ago, Owtahear said:
Nothing???
Seriously! My answer is nothing. Jeesh.
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Followup article with additional information from the owner, Jessica Koslow. Still so hard to believe that they thought this practice was acceptable and safe. https://la.eater.com/2020/7/13/21323422/sqirl-jessica-koslow-statement-moldy-jam
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Is your pizza dough rising without the use of commercial yeast? If it is then I think your sourdough starter is fine even though it doesn’t float.
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1 hour ago, Franci said:
Ah, I understand now but I don’t know how much this matters in Florida, for what I understand is that we are sitting on limestone and there is no assurance there...Because we are moving to Key Biscayne, which is an island and because of the hurricanes, we would be in the zone with higher risk of flooding. The new regulations are much stricter on the elevation the houses required on the island, I will double check how elevated “our” is, but I guess is something our agent considered, definitely not as high as the new regulations. We would be 3 minutes walk from the beach and we have a big condo as a shield, just in case 😆 Everybody has a flooding insurance.
Enjoy Key Biscayne; a beautiful area! I grew up in Dade County Florida and miss the grapefruit and mango trees we had in our backyard. Wonderful to be so close to the beach! Also lots of delicious Cuban food in that area.If your new place doesn’t have hurricane shutters, I highly recommend that you get them. It is so much easier to use them vs. finding & securing wood over all your windows.
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Try contacting Renee at https://www.chocolat-chocolat.com/home/
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8 hours ago, Louise nadine brill said:
Assuming Kerry’s recipe is on here somewhere.
Search and you shall find...
https://forums.egullet.org/topic/123427-reporteg-chocolate-and-confectionery-conference/page/3/
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For bread storage, I wrap well and freeze. Defrost in fridge, keep in a freezer ziploc in the fridge, and toast before eating. Definitely not the same as fresh baked bread but this way it doesn’t stale or get moldy. Of course, I enjoy a few slices of bread the day it is baked while the crust in nice and crunchy.
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8 hours ago, Chris Hennes said:
I use LifeLatch buckets. Each one holds about 25lbs.
Do you put the buckets in the fridge or freezer? How quickly do you go thru 50 pounds of flour? Trying to figure out if this is something I should do or if my flour would go rancid before I used all of it.
A new Stand Mixer?
in Kitchen Consumer
Posted
Indeed! I was the lucky one to buy andiesenji’s Ankarsrum mixer and it is still going strong and I love using it.