Jump to content

thatjewcancook

participating member
  • Posts

    12
  • Joined

  • Last visited

Everything posted by thatjewcancook

  1. Thanks all, I guess the part that escaped me is that once its out of the bag, its just like any other cooked food. Awesome, now I can eat my left over pork loin without fear. Its funny how I'll go through the trouble of sous viding on a Sunday, but on a Monday at 8, the leftovers get the microwave treatment MartinH, glad you liked it! My middle name should have been bacon --Andy
  2. Hi all, I am brand spanking new at sous viding and had a question about what to do with leftovers. According to everything I am reading, if you do not serve the sous vide meat right away you need to chill it in an ice bath and keep it really cold in order to prevent serious bacteria growth. Tonight I sous vided a pork loin, but we only ate half of it. It sat out for about an hour while we ate, what happens to the rest, do I have to toss it or is it OK to fridge as long as I reheat it using the old faithful cooking techniques? Thanks, Andy
  3. Fat Guy: it's probably not an option in an NYC kitchen and wasn't listed in the choices, but I think the best refrigerator decision I made when redesigning my kitchen was to supplement the main fridge with refrigerator drawers. I put them right by the cutting board and keep my produce in the top, and my canned/bottled drinks in the bottom. This allowed me to get a smaller main fridge (freezer on the bottom), and is really convenient during prep. I also have a huge freezer in the basement, which is probably why my kitchen freezer never gets too disastrous... Prior to my current cooling heaven, I had a fridge with the freezer on top -- not bad, but you are always stooping to get food. I prefer the freezer on the bottom, and not willing to give up the width for a side by side...
  4. Recently I've been making a sauce with pork or chicken broth (depending on which I have), pancetta, diced carrots, shallots, chickpeas, parmesan and mint. Mash up a few of the chickpeas to give it a little body. Sounds weird, but its really good. If you want the full details, I have the recipe posted on my blog (hopefully in my sig).
  5. I agree with many of the previous posters, chicken thighs are my go to staple for curries or asian stir fries. They have enough fat on/in them to not dry out as much as chicken breasts and have a much deeper flavor. I wonder if you can buy boneless skinless turkey thighs, I've never seen them and they would probably be pretty good too!
  6. I am surprised no one had any thoughts on this. I wound up settling on something that isn't perfect, but still pretty well and works in a pinch: Street Meat: 1 package boneless skinless chicken thighs 1 tsp paprika ½ tsp curry 1 tsp fresh ginger, grated 2 tsp cumin ¼ tsp cinnamon ¼ tsp nutmeg 6 oz tomato juice 1 medium onion, sliced thin 2 tbl olive oil 1 tbl vinegar 10 shakes tabasco or similar hot sauce. I use Tapatio, which is hotter and richer than Tabasco but not insane. El Yucateco is also good, but MUCH hotter. salt and pepper to taste (I like a teaspoon) Rice: 1 cup basmati rice 2 cups water ½ tsp turmeric 4 cloves 1 bay leaf 1 tsp kosher salt I serve it with a little salad, a pita and a drizzle of tzaziki... If you are interested, you can see me making it on my blog (linked in my sig below). Thanks, Andy
  7. Awesome report. I have gotten the chef's tasting menu at le Bernardin (I have only been there once, but would like to return). The best word to sum up my meal was *precise* (delicious fits too, as does expensive ). Your report and pictures on your blog further reinforces my perception of the care taken...
  8. I was the poster in the "dirty or clean" thread. I love Tastebook. Almost all the recipes were ones I typed in, although many are copied from magazines or other cookbooks. I find its a great service to not only keep my recipes organized, but also to share with others. Many of the ones, I leave private since I either copied them, or 'borrowed' a nice image from the web. In this case, the recipe is for my own use, I don't feel comfortable with having those out in the wild (it wouldn't be fair to the originators). Lately TasteBook has gotten a little picky when it comes to certain 'key words' that may indicate plagiarism, eg I wanted to transcribe a Bobby Flay recipe from his Throwdown Show (it was actually his competitors arroz con pollo recipe), and it wouldn't let me save it with the words "Bobby Flay" in it (B. Flay worked just fine though ) Where the sharing comes in handy, is that I order books for my friends and family, and then send them recipes from time to time. It's a little pricey, but in the end it works out great for everyone -- and the best part is you can do it piecemeal since its basically just a fancy binder.... Hope this helps...
  9. Hi, I am looking for a good authentic "Street Meat" recipe, ala the stuff served at the Halal Food carts in NYC. I love the one on 53rd and 6th, and it would be great to try and make it at home where I can certify the protein used. Who knows what they are really using, it could be using lamb, goat, rat, cabbie? Walking by the carts after work just gets the drool going... I have seen one or two lone recipes using Google, but would be great if someone had some first hand experience making it... Thanks,
  10. Anytime I stumble across a recipe in one my cookbooks that is worth repeating, I wind up entering it into the TasteBook site to get it printed for a custom cookbook. Luckily the paper they print it on is kind of water resistant, so spills come up with little damage. (I don't have any affiliation with these guys, just think its a neat service for saving, printing and sharing my recipes in a standard format.) -- Andy
  11. I can't stand rosemary. I know how well it goes with chicken, lamb, blah, blah, blah...but to me I always think of eating a Christmas tree, or someone using pine-sol as an ingredient Vile weed...
  12. Hi all, When Cablevision and Scripps were busy with their little pissing contest, I decided to do something about it and started a blog to create and share *my* videos with friends and family. It turned out to be pretty fun, so thought I'd share with you. I've been a lurker all these years, and finally got up the gumption to post something. Maybe it will help balance out all the wonderful information I've garnered from you. Warning, its a bit tongue in cheek, with a little bit of cussing, but a fun ride. Would love to hear any feedback... Andy That Jew Can Cook
×
×
  • Create New...