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Indirect Heat

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  1. I am also a happy Bamix user. My first one lasted me 25 years. I just got my second one, and can attest that it seems to be of similar (or is it possible, better?) construction. Other immersion blenders that I've used are hot garbage.
  2. This past Saturday, we had an amazing 9 course tasting meal at the Breton restaurant La Porte in Montreal. It was the perfect way to celebrate our tenth anniversary. The dessert was a Kouigne-Amann, served with a salted caramel sauce and a buttermilk sorbet. I'd never heard of this dessert, much less tasted it, and it was divine. During dinner, we talked about what we wanted to do before our 20th anniversary. For one of my goals, my wife has set me the task of learning how to make a perfect Kouigne-Amann. Can anyone recommend some top quality Breton cookbooks? In English or French? (Preferably French?) Thanks in advance.
  3. So, my double wall oven died a horrible death. The fan was already hideously loud, the top oven had stopped working, and while opening up the panel to do current tests, I shorted out the control panel. Replacement parts are about 50% the cost of a new oven, so I'm thinking about getting new ovens. I don't need anything fancy, just reliable temperature, quiet fan and overall durability. I bake bread twice a week, and otherwise bale or roast something once or twice a week, so it can't be just a pretty appliance, Sadly, Consumer Reports does not review double ovens. Does anyone have a brand and model that fits the bill?
  4. Not sure if this is the right place for this post, mods please move if it's not. I bought some lovely sopressata from Knight Salumi today (a San Diego-based cured meat place). Normally, their sopressata has a dusting of white/grey mould, used in the curing process. In this case, it had several different coloured moulds on it. Naturally, this has me concerned that it has spoiled. This is fresh out of the package. Should I be concerned? Should I return it?
  5. Getting into making pasta, but don't have a good reference. Any suggestions for good recipe/reference books for making pasta from scratch?
  6. Thanks all. Ultimately went with 3 trays of apple crisp and ice cream. Didn't take long to prepare, and was well-appreciated. Thanks for all your suggestions.
  7. I'm hosting a going-away party for friends, and I'm preparing a meal for 50. Gonna smoke 2 large briskets, bbq sauce, sausages, rolls, coleslaw, veggie platter and what should I make for dessert? Want it to be good, but has to scale easily (not really interested in making 50 creme brulees for example). Ideas?
  8. I love me some pig's feet. A truly awesome appetizer. Yum.
  9. I found that opening scene to be the most interesting in the book. Otherwise, I found the book a tad boring. Don't get me wrong, I enjoyed the book, but it's rather repetitive, and Bourdain's schtick is very obviously Bourdain's schtick. Once you've read a few of his essays, you've basically read that book...
  10. Indirect Heat


    Don't need to, but they're easier to handle if they're on a cookie sheet. The ramekins will just slide and tip more easily on the wire rack in the oven than if you pop 'em on a cookie sheet. I've also done a blackberry crisp on the smoker, where the smaller spacing on the grill would be easy to place a ramekin.
  11. Indirect Heat


    I don't think I'd want them in a bain-marie. After all, you're trying to soften the fruit a tiny bit while you caramelize the sugar on top, right? I think that would go fine just as is in a ramekin... My opinion, anyway...
  12. Okay, so I picked up a Sugimoto gyuto: and a Shigefusa Nakiri bocho: They're awesome to play with in the kitchen. Really, really fun. More blather here: http://indirectheat.blogspot.com/2010/06/shopping-for-knives-in-tokyo.html Thanks, Hiroyuki.
  13. I found them, and came home with 2 knives. Will put up pictures later. Thanks for the advice, Hiroyuki, I'm looking forward to doing some chopping (figure that I'll wait until the jet lag and general exhaustion passes, so as not to chop my fingers off - anyone ever notice that the impairment that comes with being awake for 29 hours straight is not unlike being drunk...).
  14. So, work has me headed to Japan (Tokyo) and Korea (Jeju Island) next week. Thinking about getting myself a treat while I'm over there... If you had to bring back a Japanese knife, which knife would you bring back?
  15. Indeed. The margarita served at the Wynn in Vegas is very good. And they were quite friendly about sharing the recipe with me when I asked...
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