Jump to content

curls

society donor
  • Posts

    1,997
  • Joined

  • Last visited

Posts posted by curls

  1. 16 hours ago, DesertTinker said:

    I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

    Mine has thickened a lot too. I mixed it in my blender (old fashioned standard blender not a Vitamix orBlendtec). Still wondering if it got a bit warm and if I wound up make eggnog custard.

     

    What is everyone else using to mix the Nina Gluck eggnog?

    • Like 1
  2. 2 hours ago, lemniscate said:

    Let it age.   It's worth the wait.  The burn goes away and the creaminess dominates.

    Definitely planning to let it age. Just wanted to see what it tasted like when it was fresh.

    Did the same thing with my green walnut liquor. It was horrible for the first six months. 3 years later, it is amazing. The eggnog is already palatable.
     

    • Like 1
  3. I saw a post about Salon du Chocolate in NYC cancelling  and was stunned. Glad that you and the crew are still going. I have a tourist trip to NYT planned for December and hope to get some shopping and dining suggestions from your trip!

     

    Are you going to visit JB Prince too?

     

    Just checked a map and I don't think that you'll be in Manhattan -- looks like Brooklyn, Hicksville, and New Jersey. Lots of interesting places. Thank you for taking us along with you!

  4. Cleared a bed and planted two varieties of hard neck garlic that I picked up from a local nursery. First time planting both of these varieties but I liked the descriptions. The varieties are Duganski and Romanian Red. I’m hoping that the wildlife doesn’t dig them up.


    Nursery descriptions:

    - Duganski is a mid-season purple stripe type. A stunningly beautiful garlic with large bulbs and an amazing flavor that matches its looks and size. Purple outer wrappers protect the violet-tinged cloves that burst with a fiery flavor and mellow out with a pleasant aftertaste.

     

    - Romanian Red is a late-season porcelain type. A magnificent garlic in every way, these huge heads contain 4-5 fat cloves with a hot, pungent, long-lasting flavor. The silken skin on the cloves is streaked with purple-red, and the heads are wrapped in creamy white. Excellent storage too.

    • Like 4
  5. 37 minutes ago, Rajala said:

     

    My neighbor already comes knocking at my door asking what the hell I'm doing when I'm vacuuming. I'm sure it would take around 40 seconds for him to show up if I start this little beauty up. :D

     

    You can also only tilt it, not remove the drum, so it's not really for household use when it comes to cleaning it haha.

     

    Could you gift some chocolates and nut pastes to your neighbor? That might make them happier about hearing the melanger. 😉

  6. 19 minutes ago, Rajala said:

     

    I feel like that one is out of reach for my home experimentation. :D

    Perhaps. It does sound like something that @Kerry Beal would have at home. 😀  She has a PacoJet, Thermomix, melanger, and so much more... so why not a micron ball refiner too.

    • Like 1
  7. 4 hours ago, Rajala said:

     

    Is there a machine that can give you something perfectly smooth except a melanger? Never seen a mixer that can do that. Even a robot coupe can't from what I remember. But yeah, new test tomorrow - I'll make sure to not run the thermomix for too long this time. 😆

    Yes, apparently a ball mill refiner will also make smooth nut pastes (and other things).

    https://www.selmi-group.com/micron50-spreadable-creams-refiner.html

    • Like 1
  8. 5 hours ago, &roid said:


    An hour is plenty of time to get them up to heat. I’ve got a Big Joe which is the giant kamado Joe unit, depending on what temp I’m aiming for it’ll take between 30-45 mins to get the dome nice and hot on the outside. 
     

    Funnily enough, it’ll often take a bit longer to get heat soaked if I’m aiming for a low and slow cook than grilling temps. The reason for this is that you have to be careful about not overshooting your target too much - once it’s hot it takes an age to come back down. So if I’m aiming for 200-275F I’ll light a single really small fire and take my time. If I’m going for 375+ I can happily light two or three places and crack on. 
     

    but either way, an hour will be no problem.  

    I agree with @&roid on timing. I have a classic sized Kamado Joe, which is one size smaller. For a quick steak cook, I’m usually ready to go in 30 minutes. Brisket, cast iron cooking, etc. it is a longer setup. The other gotcha can be waiting for the hardwood charcoal to burn off the nasty smelling compounds — sometimes it is smelling good in 20 minutes and other times it is 45 minutes to an hour. Wait for a clean smelling burn and then you can start cooking.

    • Like 1
  9. On 10/4/2024 at 8:03 AM, liamsaunt said:

    After snorkeling I went back to reading on the beach, where I was attacked by a beach umbrella.  The umbrella set up by the couple next to me was lifted out of the ground by the wind, and the sharp end of the pole smashed right into my thigh.  Luckily I was still wearing the thick swim leggings I use while snorkeling, which helped to mitigate the damage to my leg.  There's a nice hole in the leggings now, but I only have a nasty bruise, not a cut on my leg.  It's always something!

    Yikes! What a freak accident. Very glad to hear that you are mostly ok!

    • Like 3
    • Thanks 1
  10. 52 minutes ago, rotuts said:

    @curls

     

    what a fine idea

     

    I take it the inner side of the chicken does not brown that much , but cooks 

     

    as a result of the KJ's temp

     

    but the potatoes roast w some of the chicken drippings 

     

    bet both are tasty .

    You are correct. The potatoes do prevent the inner side of the chicken from browning and the potatoes get a nice coating of chicken drippings. Chicken skin was nicely crisped. For last night’s cook, I added a few sprigs of rosemary under the chicken. Also, I now have a combustion thermometer so I was able to monitor temperatures while the rotisserie was spinning. Cook time was 45 to 50 minutes.
     

    I am very happy with how this turned out and need to remember to make this more often.

    • Like 4
  11. Came here to see my notes from the last time I cooked in the Kamado Joe basket and discovered that I did not post! So... July 2023 I made a spatchcocked chicken and potatoes. Chicken on one side of the basket and potatoes on the other side. Planning to do this again for tonight's dinner. Hopefully I take more notes but planning to cook at around 350 F with the dome closed. Including photos from the July 2023 cook.

    20230704_183436.thumb.png.83ff4b3d6b0f89db51e83ac74b09ed66.png

     

    20230704_183816.thumb.png.e4068ca2255d1310b7637f2031e51590.png

     

    20230704_193755.thumb.png.6f49c0850f29953ec6233ad947f3985b.png

     

    20230704_193808.thumb.png.aae6afbf67478bfc48faaf0373313407.png

     

    20230704_200448.thumb.png.7d1f18e65e841ba773d6676be284e360.png

    • Like 4
    • Thanks 1
    • Delicious 4
  12. Anna was everywhere! Didn't know until now that all those great titles came from her but I should have known. Thank you for sharing that. Wishing you and Rodney all the best.

     

    I just looked at the list of Advisors and Judges (https://www.pastrycon.com/advisorsjudges). What an impressive group! I hope that you get chances to network and to watch some of the competitions. Sorry, no recommendations for Charlotte but I have heard good things about the area. Looking forward to your posts! 

    • Like 2
  13. Today I baked Kassie Mendieta's Olympic chocolate muffin recipe. Very, very chocolatey. Will try one after dinner and put the rest in the freezer. Was trying to get a feel for how large a batch these would make. Ended up with 6 regular sized muffins and 6 Texas muffins. I think that the next time that I make these I'll make them all regular sized -- these are quite rich and I am not exercising anywhere as much as an Olympic athlete!

    chocolatemuffins-20240824_175613.thumb.jpg.88e4ce2819f48a2844df19a460567dd9.jpg

    • Like 7
    • Delicious 1
  14. Good luck with your search @Jim D..

     

    FYI the import issue ordering from Cabrellon should be the same as ordering from Chocolat Chocolat.

     

    So far I haven't had any issues ordering from Europe or Canada the businesses have everything in place to export their goods and get them thru US Customs.

  15. Social media is serving up stories about Norwegian swimmer Henrik Christiansen and his love for the chocolate muffin that is available in the Olympic Village for the 2024 Summer Olympics. Several bakers and pastry chefs have tried to reverse engineer this recipe. Based on a segment from the Today show, I plan to try Kassie Mendieta recipe for this chocolate muffin (her website and substack are I Bake Mistakes).  Has anyone else seen this muffin in their social media? Anyone else interested in baking this? Let's all share our results here!

     

    General information about the muffin and a test of copycat muffin recipes: https://www.today.com/food/recipes/olympic-chocolate-muffins-recipe-rcna165364

     

    Kassie Mendieta's Olympic chocolate muffin recipe: https://ibakemistakes.substack.com/p/the-highly-sought-after-olympic-chocolate

     

    photo of muffin from emmymade.com (Emmy uses Kassie Menndieta's muffin recipe):

    group-olympic-muffins-500x500.webp

     

     

    • Like 5
×
×
  • Create New...