Jump to content

Indirect Heat

participating member
  • Content Count

  • Joined

  • Last visited

Posts 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. 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).


  6. First off, it made me damn hungry (except the opening scene)

    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...

  7. If I'm to use ramekins, don't they have to be in a pan of some kind? Or can I just put them in the oven as is?

    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.

  8. 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...

  9. If you happen to be a Shigefusa fan, and if you ever visit Shibuya for whatever reason (you may want to see the now world-famous "scramble crossing" at first hand, right?), consider dropping by Yoshizawa Riko.

    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...).

  10. 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.

  11. 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?

  12. I would suggest bringing a bottle of good quality mirin that he can leave behind for the family, as those are hard to find.

    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.

  13. 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...

  14. I'm curious why you think a "slippery slope" argument is a false argument. Is it the type of argument or this instance? You provide so little actual data supporting your statements that I couldn't tell.

    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.

  15. 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?

  • Create New...