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chefmd

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Posts posted by chefmd

    Paper or Plastic - Dinnerware, That Is

    in Food Traditions & Culture

    Posted

    I bought a bunch of plates and bowls at Corning outlet. They ran close to a dollar a piece. Very thin, stack great, unbreakable. I have a lot of fun "accidentally" dropping a plate and watching people's reaction (only close friends and family). Think about all the trash that can be avoided if we don't use paper/plastic plates. In NYC of all places...

    eG Foodblog: Sheepish (2012) - Eating and drinking in a Welsh farmhous

    in Food Traditions & Culture

    Posted

    How do you make gruyere crisps? The look awesome. Excellent blog. Beautiful table... Food is restaurant worthy. Tell us more!

    Grated gruyere blended with egg white. Blend. Smear on silicon sheet. Cook at 150C for 15 mins. Cut to shape. Cook for another 15 mins. The filling is a mouse made with cream and gelatin plus cherve blanc. What really made this was the lemon jam. Lemons and sugar simmered for hours. When I tried the jam on its own I though it was going to be too bitter. It's supposed to be made with Meyer lemons and I just had regular supermarket lemons, and I wondered if Meyer skins are less bitter. But just a little blob with the cheese was lovely. It's in the Eleven Madison Park book so I suspect I better not give exact details.

    Thanks, found the recipe in EMP. Thank God Harri Teeter grocery store is open 24 hours. One never knows when gruyere emergency may occur.

    Sbraga

    in Pennsylvania: Dining

    Posted

    Ate there last night. Food was delicious and at 45 dollars four course tasting menu, a bargain. We sat at the bar ( the part that was overlooking the kitchen). Chef was there all night. Service was very prompt bordering on a little too prompt. Foie gras soup was rich and actually tasted of Foie (no, it was not life changing ;). The least successful coarse was wagyu beef that my son ordered. It was just boring. Watching chefs cook was extremely entertaining. Kinda want to go back tonight but Zahav is calling my name.

    Cooking with "Modernist Cuisine" (Part 3)

    in Cooking

    Posted

    Cooked baby beets from farmers market sous vide. Eyeballed olive oil, salt, and water. I know this is redundant but: The Best Beets I Ever Cooked. Skin slipped off oh so easily with paper towel rub to reveal perfectly smooth surface. Texture had an almost imperceptible crunch and just the right degreee of softness. Served with goat cheese (mixed with sour cream and heavy cream to achieve spreadable texture) and hearts of palm (Trader Joe's) drizzled with basil pesto (not MC).

    beet salad.JPG

    Cooking With "Modernist Cuisine." The Gender Divide

    in Food Traditions & Culture

    Posted

    My husband and I are "Dual Income Grown Kid" family. It still took me until December to pre order MC. I barely got my first edition shipment! Very happy with it. I also have the original polysciense circulator made when they were biotech company. MC helped me to find and join egullet while waiting for my copy to arrive. Not sure if my (female) gender makes a difference in buying MC or cooking from it. My husband does not cook BTW. He does eat well though.

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