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  1. Ha, wish I had that two weeks ago! Out of gratitude to everyone's posts here are a couple of notes, after the fact. Firstly, I was pretty naive. Get a bunch of tourists who've never been to New York before, and of course even though we're sleeping in Bed Stuy we end up spending most of our time in Manhattan. So we weren't really around Bed Stuy to eat anyway... We arrived about 7pm on a Saturday night and wandered up the road looking for somewhere to eat. Only a few steps from our front door we saw a huge group of people waiting for pizza's at Saraghina. They were fully b
  2. I was so happy to see Toyo's restaurant appear in episode 2. I was there MANY years ago and still remember the experience. I just did a quick search and found a post where I recomended it, which is almost 10 years old now...
  3. Thanks for the replies. Yes, I realise Bed Sty is not exactly a foodie destination 🙂 I'll be staying there as part of a larger party travelling for a wedding. As part of a larger group I'm not sure how much I'll get out to do my own exploring, and the location was chosen for it's proximity to the celebrations not tourist attractions. But still, looking to make the most of the trip so if there's somewhere good that I can walk to then I'll try it out. I'm already up for the chicken sandwich at The Fly (thanks for the link) and we're just around the corner from Peaches Hothouse, so that will
  4. I'll be visiting New York in a few weeks, staying in Brooklyn's Bedford Stuyvesant area. I'd love any suggestions for family-friendly eating around there. Open to all sorts of advice - breakfast, lunch and dinner - just be nice to get some local knowledge. Thanks in advance 🙂
  5. Just signed back in after a few years of lurking, hoping for some current advice for eating in New Orleans... Will be staying in the French Quarter for a few nights and have no idea about anything. Any tips / suggestions would be welcome. Probably won't get out of the French Quarter while I'm there, so really only looking in that area but want to avoid tourist traps, etc. while feeling like I get a taste of NO! Thanks in advance...
  6. Thank you so much! Not only for spotting the auction (I have been checking Ebay myself but stuff comes and goes...) but thanks to your link, I realised that the plastic mold I've been using is most probably a cheap rip-off of a cast-iron cookie mold design by John Wright... https://www.ebay.com/sch/i.html?_from=R40&_trksid=m570.l1313&_nkw=JOHN+WRIGHT+CAST+IRON+ALPHABET&_sacat=0 ...and there are loads of these available! I really had no idea... You have made my day 🙂 Thanks again.
  7. Hoping for some help. I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement. If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message. The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould. Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged. Depending on the cost, I would cons
  8. In my case it's a regular 3, regular meaning we probably have roast chicken about once a fortnight and we always get 3 meals out of it. As soon as we've finished meal 1 (the traditional roast) I boil up the bones & wings for stock. That becomes risotto (meal 2). There's usually a chicken breast left over which becomes either a sandwich or even an omelette a few days later.
  9. Looks lovely... I have wondered if I can justify the expense next time I'm in Melbourne. Can you shed some light on the booking process - is there a waiting list, set time to finish by, etc etc? And without wanting to be too rude, I'm also curious about the realistic cost of such a meal... FWIW I have enjoyed reading recent articles about both Dinner in Melbourne and Noma in Sydney. While I find articles about (and by) Rene Redzepi endlessly fascinating, and I totally appreciate everything he has done with Noma in Sydney, I have always thought that I would much rather eat at Din
  10. Here, with pictures.
  11. Size is a big thing. I'm happy with my Anova and it has changed the way I use sous vide, but I only have 1 pot that is big enough to use it with. I keep intending to get a larger cooler just for sous vide, but space (and to a lesser degree cost) is an issue. Currently, size is the reason I don't sous vide more often. The one pot I have big enough for the anova is stored in a separate cupboard out of the kitchen, so there's always that small amount of extra effort required to set it up and then pack it away afterwards. If the Joule is small enough that I can use it with my existing pots then gr
  12. ChrisZ

    Sous Vide steak tips

    I have been dabbling with sous vide for several years. The point with sous vide is that the benefits are most obvious with tough cuts, where you can cook them for a long time until they become tender. So when it comes to steak, there's no real benefit to using sous vide if you have nice tender cuts like fillet, scotch fillet, porterhouse, rump etc etc. If you really like steak and are happy to pay for quality tender cuts such as those then don't bother with sous vide, explore other methods of cooking (FWIW I use the 15-second flip approach). Really, using sous vide on a piece of fillet st
  13. Gianduja specifically refers to hazelnuts, while pralines can be any nut (e.g. almond, walnut, pistachio and peanut). I guess Gianduja is a specific type of praline. FWIW, while I find nutella too sweet (it's a type of gianduja) I really love some of the artisan gianduja's around. I used to live by a market where a stand stocked big slabs of Callebaut gianduja and they would cut off pieces to order... yum. But that's getting off topic. If it isn't made with hazelnuts, it isn't gianduja.
  14. When it's happened me I've always suspected the stuff I put in the bag, not the meat. I like to experiment with sous vide, I've always added a bit of fruit juice (or pureed pear) and wine to the bag with the pork. After having problems I now boil the liquid for a bit first. I have wondered if the problem I had was fermentation not spillage. I like the idea of a pre-sear to add flavour as well as sterilise the surface of the meat, but the problem is judging the pre-sear so you're not actually over cooking the meat to begin with. That kinda defeats the purpose of the long sous vide cook.
  15. Hi, I've had this happen a few times with 72hr pork belly, so I can share the input and advice I've received when I asked basically the same question. The important thing is this bit: "Shouldn't any possible pathogen have been killed off after at least 80h @ 60C with no sign of bacterial activity?" The answer is no. The dangerous pathogens - yes. But not all. The lactobacillus family, for example, is very large and many strains will survive temperatures in the mid 60s. But they will not kill you (I guess you might get a stomach ache but overall you'd be OK). It's a safe bet that y
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