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AnneN

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Everything posted by AnneN

  1. AnneN
    My spouse doesn't know how much they cost and I'm not telling! I'm making my first trip to China next February and will be spending time in Beijing. Would you mind if I asked for food suggestions as my trip gets closer?
  2. AnneN
    I use my egg for almost everything. Tomorrow, I will cook a semi boneless leg of lamb. I have cooked turkey, chicken, ham, pork loin & shoulder & steaks. Veal chops are great. I have used a recipe by Adam Perry Lang to smoke potatoes on the egg. They are fantastic! I have had my egg for about 4 years; best investment ever! I get year round use from it and I live in NY! We always shovel a path to the egg when it snows!
  3. AnneN
    The saltiness probably comes from the pecorino.It is usually much saltier than cheddar and gouda.
  4. AnneN
    Check back - I believe it is now fully printable. Thanks! You are correct; it is now printable. I am thinking of printing it and running it to my UPS store and have them bind it for me.
  5. AnneN
    I just ate the pastrami made from short ribs. It takes a long time (I started the process a week ago Wednesday) but very little active time. Great texture and flavor, definitely worth it! I smoked them on my Big Green Egg this past Tuesday and then sous vide from Tuesday night until last night. I chilled them in an ice bath and then refrigerated them overnight. I used the pastrami in a simple sandwich on good rye bread with a really good hot mustard. I struggled a bit with sealing the bags with fluid inside; I need to practice more with that technique. I smoked them for 4 hours but they shrunk quite a bit. The smoky smell coming from my sous vide machine for the past 3 days was intoxicating! I enjoyed the process; my husband just rolled his eyes when I explained the process and the time it took!
  6. AnneN
    I live on Long Island, NY and I'm a personal chef. I have a sissy for a dog but a cat that would scratch your eyes out if you tried to take my copy of MC and an alarm!
  7. AnneN
    This is the first issue under new editor in chief, Adam Rapoport. They have redesigned the magazine and website.
  8. AnneN
    I am making a cajun chicken alfredo pasta dish for dinner and since I have purchased quite a few thickeners for use with Modernist Cuisine I thought I would try to use one of them to thicken my sauce. The recipe calls for reducing 3 cups of heavy cream by half but I thought I could use milk but I'm not sure which thickener would work best. I have the sampler pack from Amazon plus Ultra-tex 3 and Iota Carrageenan. Any suggestions?
  9. AnneN
    This is an Apricot, Almond, and Chocolate Spiraled Coffee Cake that I made this morning (I made the dough yesterday). We tailgate at my son's baseball games so I need to not eat this until tomorrow (don't know if that's possible!). The recipe comes from The Art & Soul of Baking by Cindy Mushet. This is the second time I have made it. Presentation is great and it tastes divine!
  10. AnneN
    I found curing salt at Williams-Sonoma.
  11. AnneN
    Were you able to source Insta Cure #1 locally? I have some short ribs I would like to brine them but don't know where to find Insta Cure. I found it online but it will take a few days to a week to get it. Any suggestions?
  12. AnneN
    I am beginning my quest to read Modernist Cuisine and want to take notes (don't want to mark up the book yet). Any suggestions for apps, software or a paper based system? I'm leaning towards apps or software so my notes can searchable.
  13. AnneN
    I got mine this afternoon and I don't know where to start! I think I'm going to start with Volume 1 and see where I end up.
  14. AnneN
    My Fedex guy has told me to leave a note with my signature; I hope it is the usual guy. I feel pathetic sitting at work constantly refreshing my Fedex tracking page. Fortunately, my son is home to pull in the package so it won't get wet!
  15. AnneN
    Congratulations! I would not have the restraint to wait for my husband! Did you have to sign for the package? My copy is out for delivery and I left a signature release at home. I'm hoping Fedex will leave the package for me.
  16. AnneN
    Mine just shipped. Since I paid for 1 day shipping, it will arrive tomorrow via fedex from Arizona. Happy day!
  17. AnneN
    No email yet. The status just changed to shipping soon and the delivery date changed.
  18. AnneN
    My delivery estimate was up until this morning 4/15 so you might get yours sooner. Now it is April 6. I ordered Feb 12.
  19. AnneN
    I placed my order February 12 and my status just changed to shipping soon! Expected to receive it on April 6. I am in New York. It does feel like Christmas; I can't wait!
  20. AnneN
    I just ordered some from Amazon. I already have the banana vinegar. I bought caramel vanilla ice cream to use it with. I figure it will be a little like bananas foster.
  21. AnneN
    There are 2 copies of the book for sale on Amazon by third party sellers. One for $1,541.82 and one for $10,000 signed by the authors and Ferran Adria.
  22. AnneN
    I'm trying to really make this freezer clean out work. Yesterdaym, I cleaned out one freezer and today I will organize the other. Tonight for dinner we will have Chicken Vesuvio using frozen chicken and artichokes. I found some frozen shrimp that have a use by date of Feb 2010; I think I should toss those! I'm going to use other frozen shrimp for lunch perhaps with chickpeas in a salad. Tings are looking better already!
  23. AnneN
    I'm in. I have 2 freezers that are always jam packed. I honestly think things multiply in there in their own. This will force me to clean them out and use up what I can. I'm waiting for my copy of Modernist Cuisine and just purchased a Foodsaver that I could put to good use. I'm making the pressure cooker chicken stock recipe and I need to make room to store it.
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