Jump to content

Jose Nieves

participating member
  • Content Count

    65
  • Joined

  • Last visited

  1. I give my cooks the option of using one spoon (they have a second container for the "dirties" where the spoon goes in handle-first) or using the 2-spoon method (use the stirring spoon/spatula to spoon into their tasting spoon, which they carry with them)
  2. I agree with you that simple bitching, even when it's directed to someone who in my opinion deserves it, is not worth it. One honest question I have is whether you all think that this book is that well perceived in the field. I'm asking because I have a fairly decent selection of books in this particular area but never thought that Ruhlman's book as one to purchase.. partially because of my opinion of the guy.
  3. I do feel bad for Polcyn for writing a book with Ruhlman. Although, I should point out that while visiting some family in Ann Arbor, we drove to Five Lakes Grill and I spent a nice chunk of cash on some charcuterie (smoked pheasant sausage, bratwurst, etc) that could only be described as inedible since it had been "over-smoked" and the texture was completely wrong. I was told that they had been made by the sous since Mr. Polcyn was out of town..
  4. I'm not sure if you could label a tagine a "pressure cooker" since it doesn't increase the pressure inside the vessel. It is a slow-cooker which allows you to add everything in one dish, cover it and then add to hot embers the same way that some people use cast-iron dutch ovens.
  5. Todd, Yours is their "Top" model and Andrew has a regular one. Any chance you could take some pictures of the knob when pressure has been achieved? Is the quick release as easy to use as they mention?
  6. Looks like watercress to me but taste is the deciding factor.. Peppery? Lemony?
  7. One of the problems I see with using cast-iron is it's porousness, which might lead to the product getting stuck. Porcelain coated cast iron might work better or even putting the stainless steel pan on top of the cast iron so you can get some heat transfer. Sorrel says lemon to me, while mustard greens say mustard and watercress and arugula say pepper. Changing the dish might create a combination that is more appealing to you so I'd go for it. You can find fresh pink peppercorns (not a "true" peppercorn by the way) but they tend to be very expensive and he uses not only the skins but a whole
  8. I just did medium boiled eggs using Laura's recommendations and was very impressed on how easy it was to peel my fresh (still warm from Ms. Cluck Cluck) eggs.
  9. No, it is not normal. Constant hissing means that it is operating over-pressure and it is releasing the excess pressure. Make sure to turn the heat down ALOT after the pan reaches the ring of the desired pressure (just when the ring appears out of the hole). I have a gas stove-top and even the lowest setting is not low enough, I have to turn the handle it past Max to minimize the flame even more. Another trick (especially if you have an electric range), is to simply move the pan over to a smaller burner with less heat. It will take a few recipes to get the hang of it and hit the "sweet s
  10. I see this ALL the time. Their day starts with "My bus ride to get to school is 45 mins long and I wake up at 6am to get to school so I just eat some poptarts for breakfast" and then moves to a brown bag of chips, cold sandwhich and "fruit" juice. At one school I worked at there was a kid who came in with a huge lunch bag that had a soda, a couple different kind of cookies, some M&Ms, all rounded off with a variety of chip snacks. The mother saw me looking at this "food" one day and explained that the kid was a picky eater and that she had given up on fighting with him over food choices
  11. I've personally seen cases where the allergy is so severe that it affects kids that are in the same room as someone who ate a PB&J some hours before and either forgot to wash their hands or brush their teeth afterwards. A lot of schools are using a "Peanut Aware" policy, meaning that FS doesn't purchase nuts or nut butters but are not promising a "Peanut Free" enviroment. I see this ALL the time. Their day starts with "My bus ride to get to school is 45 mins long and I wake up at 6am to get to school so I just eat some poptarts for breakfast" and then moves to a brown bag of chips, cold
  12. If you allow for the difference between wholesale and retail costs, I have doubts as to the accuracy of this. Whether or not parents will is another story I'm just wondering whether requiring kids to eat school food is entirely legal. It's not only an issue of food cost but also overhead in the form of labor (meal prep, clean up of dishes and dining room, clean up of equipment, etc), utility costs and equipment usage/replacement. Just like at home, the food needs to be made and dishes need to be washed so people are "paying" for the convenience and my ovens and dishwashing machines need to g
  13. I currently work as Exec Chef & Food Service Director for a school district so my view may be a tad biased.. Forcing students not to bring lunch from home is not the way to go but for every parent that complains about policies of this kind, there are two or three students that show up with a brown bag of cheetos and soda. I would venture to guess that a lot of those parents are not the kind that read about food here or on the NYT columns. The students in my district are offered Whole Wheat pasta with meat sauce or Alfredo made from scratch, fresh fruits and vegetables and chili made from
  14. It all depends on your definition of home version.. I purchased two brand new Rational combis for a kosher kitchen about 5 years ago and each one was about $20,000 (equipment and set-up cost) and they didn't have ALL the bells and whistles. With some practice, you can use one as an oven, a steamer, a smoker, a proofer and much more. As Pam mentioned, you can start your product the day before and not have to worry about it because they are very good at maintaining temperature and you can create a temp log for that amount of time (which some health inspectors require). You can program them t
  15. 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..
×
×
  • Create New...