therippa
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Posts posted by therippa
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I'm trying to discuss the BAN, not the practice. The vegetarians are falling over themselves trying to explain why they're against the practice. But not a word on the subject of banning food. Perhaps because banning food is akin to banning books.
Read the law. The law bans the practice, not the foie gras itself. If you want to "discuss the BAN," none exists to discuss.
Wait, I'm confused...I thought that after the law goes into effect foie gras cannot be produced, sold, or served in California. You're saying it just can't be produced?
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I have the thermoworks one, it works great for me, and I thought it was the best value when I did my research.
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Yes, you can make it, portion it, and freeze it. I don't know if refrigeration would work though because of retrogradation...they might not puff as much.
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I will certainly miss it. I agree with you that it feels like Alton has sort of been phoning it in since Iron Chef America and him losing the weight, but it was the only thing left to watch on the food network. His show was what piqued my interest in cooking...I couldn't boil water, then I saw his first episode, the steak one, and it changed my life!
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This should answer most questions and address most controversies...
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Resurrecting this thread from the dead...
I'm going to be making the MC pastrami pretty soon, but have recently moved into a condo-style apartment that doesn't allow me to have a grill (or build a smoker out of cardboard boxes, like I did at my previous place
).I read the reviews of the Cameron smoker on Amazon, and people seem to love it, but Cook's Illustrated said that when they tested it it leaked smoke like crazy, and they like these instead...
http://www.amazon.com/Savu-Smoker-Oven-Grill-Alder/dp/B000I3RLVK
It's been 5 years since this thread has had any activity. Has anyone had experience with this brand of bag (or observed CI's findings)?
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Hard to justify spending $20 on a gadget to create a garnish for a single dish. Maybe I should just work on my knife skills.
Maybe you could use a razor blade like Paulie did in Goodfellas?
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I've always felt it was the kind of restaurant where people who think they know fine food, but really have no clue, go to when they want a fine meal. They also go to Red Lobster for seafood, Olive Garden for italian, and Chevy's for mexican.
Like the poster above, I had a steak there and it was a properly cooked steak, but the sides were meh. And for the price, I (and pretty much everyone else) can get a much better steak meal at a local place.
edit: another thought
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For me, it's 7-11 hotdogs with chili and cheese
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...is anyone else kind of concerned that there's so many errors in the recipes in the kitchen manual? Could we perhaps have some clarification of which mistakes are a bigger deal than the rest and should definitely be noted when attempting said recipe?
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I really don't find Rainbow to be expensive at all, if anything it's the exact store you're looking for - quality, affordable produce.
Being on 16th and Valencia, you're also close-ish to the Alemany farmer's market, you might want to give that a shot once a week.
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On my box, Amazon put their barcode sticker over the price...maybe in an attempt to not encourage the theft of it?
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My girlfriend recently returned from a trip to Milan with a 1k (2.2lb) bar of chocolate for me to use in a cooking application. It's not marked, but it tastes like it is 60% cacao. While I know of a couple recipes that use a couple ounces of chocolate, I can't think of one that would use this much. Any ideas on something I could make that would use up a large portion of it?
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This is great, it's like it's xmas around here and everyone is getting their new Nintendo
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Great, now all day I'm going to be refreshing my amazon order page and not get any work done
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How is a gallon of the generic kool-aid stuff they sell at most supermarkets cheaper than a gallon of plain water?
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I ordered Feb 16...I really hope mine ships today
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Woo!!! Happy day!
Although I will believe it when I see a tracking number.
Shipping Soon
Delivery Estimate: April 6, 2011
Modernist Cuisine: The Art and Science of Cooking
Nathan Myhrvold, et al
Sold by: Amazon.com, LLC
When was your order date?
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For anyone interested, Cutlery & More is having a Sitram clearance sale
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Stuffed pasta varieties. I once made tortellini by hand for four people...it had to have taken at least two hours of rolling, my hand was in some serious pain for the next couple days.
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Myhrvold was on The Colbert Report last night...
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Made it again (mac & cheese), aggressively boiled the noodles, came out better this time
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Whoa, wait... another 10-12 minutes?! Are you dead certain you had the quantity of water right? I mean, on high heat the water should completely evaporate in 20 minutes of cooking, even if none of it was absorbed into the pasta at all. Something is not right here.
I did have the right amount of water...the extra time cooking was more of a simmer than a rolling boil.
Does that mean you weren't on high heat? It's really key for this recipe to work right: if you weren't blasting it, that's why you had water leftover at the end. I've now made the recipe four times and my pot has been almost dry by the time the pasta is al dente, in about six to seven minutes.
I don't recall, I guess I'll just have to make it again, this time being sure to use high heat the entire time (which is a good problem to have!)
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Whoa, wait... another 10-12 minutes?! Are you dead certain you had the quantity of water right? I mean, on high heat the water should completely evaporate in 20 minutes of cooking, even if none of it was absorbed into the pasta at all. Something is not right here.
I did have the right amount of water...the extra time cooking was more of a simmer than a rolling boil.
Using bad knives when the good one is right next to them
in Food Traditions & Culture
Posted
Every roommate I've had has used whatever knives they brought in (usually supermarket or ikea brands) over the Wusthofs I have. Ever see someone try to cut a cantoloupe in half with a very small and flexible victorinox steak knife?
And when they do decide to use a real knife, they always forget the one rule I have in regards to using my kitchen stuff - when you are done using the knife, wash it by hand, dry it off, and put it back in the block. It always ends up on the drying rack.
...and come to think of it, I have two rules - the other on is just don't use my antique cast iron.