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runwestierun

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  1. runwestierun
    Tonight I made the mac and cheese with four cheeses--comte, gruyere, white sharp cheddar and pecorino romano. I cut the salt in half because the romano is salty. Man was it good. I had to leave it on the stove about 20 minutes to fully incorporate the romano into the mix, but in the end the texture was very smooth and it worked perfectly for the second half of the recipe. I also made the mushroom ketchup and the beef glaze. I was pinched for time so I used my own veal stock instead of making the MC beef stock. I also had to make 3 substitutions in the mushroom ketchup. Having said that, even with my sub-par glaze and sub-par ketchup, the combination of flavors between the glaze, ketchup and hamburger were truly delicious. I love how the whole is so much more than the sum of the parts.
  2. runwestierun
    Rural Oregon coast here. While I have worked in restaurants in the past, I do not now. I just lay around and read this book.
  3. runwestierun

    Fennel Sauerkraut

    runwestierun replied to a topic in Cooking

    I remember my grandmother's sauer kraut having mold on the top of the crock. That doesn't mean it was right, though, I guess.
  4. runwestierun
    I got mine, I ordered it Oct 16th. It came April 6th.
  5. runwestierun
    Pok Pok! Pok Pok! Thai food cooked on 7 different outside BBQ grills. Got a 6 page write up in Gourmet magazine a couple years ago. Street food feel with amazing depth of flavor.
  6. runwestierun
    MC is #34 at Amazon.ca right now.
  7. runwestierun
    http://www.amazon.com/gp/offer-listing/0982761007/ref=dp_olp_new?ie=UTF8&condition=new Check out the "signed" copy price.. You'd think that for that price, they would give you free shipping.. I clicked on that and saw the $10K copy, but I was also surprised to see that the price at Amazon is now $625, no discount. It was $461 and change yesterday.
  8. runwestierun
    Yes I was quite shocked to see the price on the outside--on both sides--so large. It pretty much says "steal me"!
  9. runwestierun
    On page 3-352 there's a kimchi recipe that says to ferment the kimchi for at 64F-75F (room temperature) for "24 wk". Intuitively that seems like a misprint, but am I wrong? The MC recipe is based on a David Chang recipe, so I looked up the napa cabbage kimchi recipe in Momofuku. It says, "Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will be good for another couple weeks after that, though it will grow incrememtally stronger and funkier." The Momofuku recipe is refrigerated, the MC recipe is at room temp. I know my grandmother made sauerkraut and left it in the corner in an open crock for the majority of the Eisenhower administration and it didn't kill her. I think the salt saved her, and I think there's just as much salt in kimchi. However, when I make Kimchi I usually let it set about 36 hours before touching it. Is the 24 weeks right?
  10. runwestierun
    Today is my 50th birthday and the books came today. Isn't that something? I am very happy.
  11. runwestierun
    I also have the KitchenAid KPEXTA extruder. It works well, especially if you use the dough recipes that come with it to get a feel for how dry the dough needs to be. I also like that it is just a small attachment, it's not a big freestanding machine that I need to store. I make the penne and macaroni most often. This is the most recent KitchenAid pasta extruder. All the ones that came before sucked, just so you know.
  12. runwestierun
    Thtis is a good discussion of high-powered blenders:
  13. runwestierun
    My favorite use for oregano doesn't use a ton of it but I like it: grilled haloumi cheese. Grill the cheese until brown and crispy, squeeze fresh lemon juice over it, sprinkle with fresh black pepper and fresh oregano leaves. Maybe some extra virgin olive oil and salt if the cheese isn't too salty. It's the perfect showcase for oregano. And with my big garden patches of herbs, my goal isn't always to use them all up every year, but to keep the plants healthy so they will flourish year to year. The worst thing is to be invited to my friend Jim's house in the summer when he is trying to "use up" his giant rosemary bush. My palate will be blown for 3 days.
  14. runwestierun
    Mine shipped, too, from Canada, with an EDA in the USA of April 8th. So I am doing the happy dance and singing a song, "It shipped! It shipped! It shipped! It Shipped! It shipped! It Shipped! It shipped! It Shipped!"
  15. runwestierun
    Congratulations! Please tell us everything about it.
  16. runwestierun
    Thanks, Nathan.
  17. runwestierun
    Do you have a back-up generator.. if not .. I would ...and I do for my 2 freezers "backup generator"? heh heh heh. We have three, two 2000's and a 5000. We live in a rural area, so our power goes out alot. I also should say I keep one of the freezers to freeze all our stuff when we come back from travelling so we don't get bedbugs. Um, but maybe that doesn't make me sound less insane...
  18. runwestierun
    From Amazon: Shipment #1: Shipping Soon We are preparing these items for shipment and this portion of your order cannot be cancelled or changed. Need information on returning an item? Woo hoo Me too! ----------a poem by runwestierun I ordered mine Oct 16th from Amazon.ca. I cannot WAIT! Wednesday's my birthday..
  19. runwestierun
    OK, here goes. *deep breath* I have 4 freezers. And 3 refrigerators. Do you need to know more?
  20. runwestierun
    I remember someone further upthread having a similar experience, but then I think they got their book (from Amazon.com) near their original EDA.
  21. runwestierun
    Me too. I have never been disappointed in one of her recipes. I make her fleur de sel caramels monthly. I also like that she talks in a normal tone on her show. I am not screamed at by some coked-up food cheerleader trying to desperately transfer enthusiasm about god knows what. She talks to me like an adult. That's rare on the food network. When I hear things on the FN like "I can't believe I am about to try sushi pizza!!!" my brain superimposes my mother's tone of voice when she was potty training me. Ina's a refreshing respite from that.
  22. runwestierun
    I think I am saddest when something rather expensive is ruined--prime rib, scallops. I guess I am just a cheapskate at heart and it makes me a little sadder if the ruined item isn't something I could afford everyday. We often spend Christmas with my brother's family. For Christmas Eve his wife's mother makes a big prime rib roast and takes it to an internal temperature of--and I am guessing here--about 260F-275F. Every year it is so completely ruined and all it would take to fix it is to take it out of the oven a couple of days earlier. It's seasoned fine, the sides are good, but the meat is mummified. It breaks my heart. I sob on the inside.
  23. runwestierun
    I swear by oxyclean. For the most difficult stains I get the fabric wet, make a paste of the oxyclean and use a brush to scrub it into the fabric, and then leave a thick paste of it on the fabric for at least an hour, brush again, launder. That stuff is magic.
  24. runwestierun
    I bought a bottle of the cheapest possible vodka to use in making pie crust.
  25. runwestierun
    I use the Bob's Red Mill brand. I have only used it as a substitute for wet buttermilk in mostly baking recipes, and it does work perfectly for that. I've never thought of using it dry, thanks for the heads up. How much did you use on the ribs? Your post gives me an idea: I think I will add some to the flour I shake fried chicken in. I soak the chicken in buttermilk before but the added tang sounds like a really good idea. If that works I'll try it on chicken fried steak. edit: Oh, and maybe in tempura batter!
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