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Indirect Heat

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Everything posted by Indirect Heat

  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...
  16. If it didn't emulsify, and you kept adding drops of oil, that's where you failed. Each drop needs to emulsify before you add more. Even with a food processor, you won't get it to emulsify if there's too much oil in there. The moment it looks like a vinaigrette, and you continue adding oil, that's where you fail. As to the reason for failure? Probably that the oil was cold. Bring everything to room temperature, should work fine.
  17. So I've now had cocktails from Todd Thrasher at Restaurant Eve in Washington DC, and I've had cocktails from The Varnish in Los Angeles, but what if I want to make similar quality cocktails at home? What's the best resource for this? All of the cocktail books I've flipped through in bookstores are of the "how to make a margarita" variety. In comparison to cookbooks, I'd say the cocktail books I've seen are the Rachel Ray of cocktail books. I'm looking for the Thomas Keller cocktail books, if you catch my meaning. Any suggestions?
  18. The only problem with this would be if he's not 21, the age at which one can legally consume alcohol across the U.S. He'll need to declare any alcohol at customs, and if he's younger than 21 and declaring alcohol, it could be taken. Salted mirin should avoid this problem, as it can't be drunk. Same reason you can get cooking wine in stores that don't sell alcohol.
  19. I really like Homesick Texan's recipe: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html
  20. Wife had an Avalanche at the Chateau Lake Louise: . 1 oz fresh brewed espresso ½ oz Baileys ½ oz Frangelico ½ oz white crème de cacao 2 oz cream More at http://indirectheat.blogspot.com/2010/05/lazy-saturday-calls-for.html
  21. I think if you really sit and think about poutine for too long, it becomes reasonably obvious that it's an appalling concoction, and the foie gras poutine from Au Pied de Cochon even more so. That said, poutine is pretty delicious...
  22. I've never really thought as home cooking as a money saver. Really, it's almost always cheaper to buy some canned or frozen crap. But if you compare equivalent quality food, then it makes much more sense to home cook. Most prepared foods are kinda nasty. It's simply not possible to buy as good stuff as you can make at home...
  23. How long before we have a KitchenAid consumer-rated computer-guided 30 W laser cutter?
  24. I think generally speaking "slippery slope" arguments are considered a type of formal logical error. After all, slippery slope arguments cut both ways. While you can say, "First they came for my foie gras, then they came for my burger." you can also say, "First they force fed geese, then they stapled them to a wall and assaulted them with wiffle bats". Or whatever. That said, I don't find anything particularly distasteful about the treatment of ducks and geese for foie gras. I think this problem can be solved by educating the public. Sadly, I'm not sure the public is interested in being educated.
  25. Indirect Heat

    Lamb lard?

    I recently cubed a leg of lamb for lamb kebabs. Unlike when I cook a whole leg of lamb and leave the fat on, I cut a lot of the fat off (otherwise I would have had cubes on skewers that were more or less entirely fat. I ended up with a pretty large pile of lamb fat, and I felt pretty bad tossing it. I still feel bad. Could I have rendered it to make lamb lard? What do folks do with leftover lamb fat?
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