chefmd

I cooked Bob's Red Mill Polenta/Grits per pressure cooker recipe. Made a few changes: cooked the entire recipe in one larger mason jar and increased the time to 30 minutes. Also replaced mascarpone cheese with heavy cream and sour cream combo. Grits were so good, I actually liked it better than the duck breast.

Bought 7 qt Kuhn Rikon at Sur la Table today with 20% coupon. They have smaller sizes as well. Sadly coupon does not include electrics... http://www.surlatable.com/category/cat1420418/?om_u=ANuObh&om_i=_BQnl3jB8vHA9n8

Sour cream or creme fraiche Ice cream with slight acidity might work.

I don't have the book yet. Will probably buy a little later when the price drops. Latest Food and Wine issue wrote about quick aging steak per MCaH instructions. Three days marinating with fish sauce followed by three days hanging in the fridge wrapped in cheesecloth. Steak tasted OK. There was some fishy smell initially that gradually dissipated as we were eating (or may be we got used to it) but not the best steak that I cooked or tasted. May be I should have rinsed fish sauce after marinating. People with the book: what does the recipe say about rinsing?

Check out book depository with current price 105 and free delivery. http://www.bookdepository.com/Modernist-Cuisine-Nathan-Myhrvold/9780982761014

Pan fried tomato slices with blue cheese. I decided that I like tomato and blue cheese on my burger so why not let them shine on their own as an appetizer.

Wedge salad with heirloom tomatoes and bacon.

Sous vide is going mainstream. Got an email from Bed Bath and Beyond few days ago offering SousVide Supreme for sale. Good news: you can use 20% off coupon. Bad news: Sous Vide is not exclusive, mysterious, and cool any longer. Just kidding on the latter one.

May be this post will be helpful. http://blog.junbelen.com/2010/02/18/how-to-make-har-gow-shrimp-dumplings-at-home/

Can you please elaborate on eggplant part of the dish? I am always looking for fun different things to do with eggplant.

Brilliant. I usually use it as a part of pan sauce but it is kinda too much for that application. Now I will freeze it in a thin layer (possibly in plastic wrap lined ramekins).

Buy one item at a time. There are always 20% off one item coupons around. Buy the best quality of whatever it is that you are buying. Trust me, it is cheaper to buy the best in the first place than to keep upgrading later. Spend your money on chef knife (I think 10 inch is better than 8 inch), paring knife, boning knife, 10 inch skillet (regular and non stick), Dutch oven. Get everything else on Craig's list. China is very personal so no advice on that. I have white plates in multiple shapes and sizes.

Love the burrata! I buy it at Trader Joe, it is way cheaper than buffalo mozzarella.

Heirloom tomatoes with burrata cheese. Sous vide duck breast and crispy smashed new potatoes.

What a great idea! Skin is generally easily removed after cooking but I have no idea if it is going to interfere with curing process. Perhaps do half and half for the sake of science?

Chanterelle risotto

Katieloeb, just to confirm that I can show up on Friday plus one at Zahav with cash and have dinner with you guys. Please tell me it's true:)

Borscht with home made creme fraiche. Turns out water heater closet in the new condo holds perfect temperature for making creme fraiche. Will try proofing bread in it some time in the future.

Thank you prasantrin. I am so excited about new food experiences and very happy to meet people from this forum. You guys are totally awesome. I will gladly help with prep/serving/cleaning or whatever needs to be done on Saturday.

Katie, I am kinda feeling shy. I am new to this forum and have not met anyone personally but live close to Philadelphia (relatively speaking, DC area) and would like to come. If still possible, Friday dinner 2 people Sat market tour 1 Sat dinner 2 Sun brunch 2. We will be arriving to Philadelphia on Friday evening and will bring cash to dinner in Zahav. It should be 130 for Friday, 60 for Saturday, 60 for Sunday. Is my math correct? Thanks

Was zucchini raw when applied to fish? Did you steam turbot? Everything you post looks like art and insanely delicious to boot. I am jealous of whoever gets to taste your creations. Do you cook like this at home?

Definitely not basic but I have learned a great deal from Eric Ripert's books. On the Line is my favorite. I often cook just one component of the dish or use recipes for inspiration.

Made pan fried potatoes with porcini mushrooms. Bought porcini on my recent trip to NYC in Eataly. The availability and quality of produce there is amazing. Wish we had something like this in Washington, DC area. I remember picking porcini with my grandmother as a child. This dish almost felt like a hug from my lovely granny who is long gone...

Went to NoMad for dinner last Saturday. They did not have tables available few days in advance but checking OpenTable around 4:30 pm on the same day allowed me to book 6:45 dinner. Of course I had to have chicken for two after reading wonderful reviews. Here it is in all its glory. Wish I lived in NYC and could have taken the carcass (and presumably a lot of meat) home with me... Supremely delicious, ruined all future birds for me. Also had marrow bones but that was disappointing. Mostly bread crumbs mixed with small chuncks of bone marrow and placed back to the bone. I would much rather prefer the bone marrow intact. Sommelier was great and recommended a beautiful Rose to go with it.

I am with Heartsurgeon on this one. People who hate octopus love it when I cook it sous vide. With pressure cooker it is a fine one between tender and rubbery.