weinoo
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Posts posted by weinoo
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13 minutes ago, Ddanno said:
Oh, and I've had enough of brioche buns. They're too sweet and rich.
Exactly. As a matter of fact, at one of our favorite places where they make a good burger, it's on a brioche bun; if I order one, I ask for it on toasted rye instead.
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1 hour ago, horseflesh said:
That's a great reference! If someone has not done it already I will have to figure out weights needed to yield Creami canisters.
I have an earlier Creami; the capacity of the containers is 2 cups. I just kinda eyeball things. Yesterday I prepped, but haven’t yet spun, lemon sorbet, peach sorbet (with canned peaches in light syrup), and nectarine sorbet with, well, real nectarines.
Each batch prepared was slightly more than the max fill line, but don’t have a big problem with that. I enjoy using different boozes, so for the lemon I used gin, the peach bourbon, and the nectarine - Apry. I expect they’ll all be edible.
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13 hours ago, horseflesh said:
As much as I love complex cooking, sometimes I also just want a simple and tasty victory. It's weird to say on this forum especially but a spreadsheet is not always the ideal appetizer. My hunt for EZ recipes continues
Exactly why I use an old Cook's Illustrated article and technique for my sorbets. They don't stick around long enough for me to worry about them so much.
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32 minutes ago, blue_dolphin said:
This is a pan pizza crust, topped with Everything But The Bagel seasoning and baked, with the toppings (chive cream cheese, smoked salmon, capers, red onion and dill) added post-bake. Since it’s written for a half sheet pan, it really would make enough for a crowd. I only made one piece and saved the rest for sandwiches.
Oy vey.
But of course, as we all know, Wolfgang Puck was the originator of the smoked salmon pizza - at Spago - 43 years ago!
QuoteEvery year, Hollywood A-Listers look forward to this dish at the annual Oscars Governors Ball. It’s been on the menu of the original Spago in Beverly Hills since 1982 when it was created, spawning copycat versions in restaurants and homes alike all around the world. Yes, we’re talking about Wolfgang Puck’s signature smoked salmon pizza.
https://guide.michelin.com/us/en/article/features/wolfgang-puck-smoked-salmon-pizza
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I quite like the Dulcinea "Tuscan" melons our TJ's offers. $3.49 or maybe $3.99. I take my time and make sure to get one that's in great shape.
And I've had good luck with the nectarines from Moonlight Companies. I buy the 2 lb. bag (which is always more than 2 lbs.); it usually has 6 -7 nectarines (today's had 5 big ones), and after 36 - 48 hours on the counter they are nice, sweet and juicy. $3.99.
Corn on the cob is usually nice and sweet, if I can fight off the Chinese ladies to get to the bin. $.69 an ear.
Baby Watermelon is so-so, as is most watermelon these days. I suppose if I were to buy a giant one somewhere else, I'd fare better, but no way I'm lugging that upstairs.
Eggs are no longer a problem, though the price is probably well over $1 more than they used to be.
And I can never find that cheese @blue_dolphin mentioned above. The Le Delice de Bourgogne.
As can be seen, I stick to mostly produce, eggs, occasional cheese (Feta, the idiazabal a cheddar or two (they had an interesting red cheddar from UK today)), and those chocolate bars from Belgium in the 3-packs. Most of my cheeses come from Formaggio Essex.
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I'm wondering, @KennethT, if the active volcano is affecting any of your trip?
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2 hours ago, JoNorvelleWalker said:
A minute is an awful long time for an omelet.
I'm allowing for the preheating of the pan.
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On 7/5/2025 at 8:34 AM, Pete Fred said:
Some mighty omelette skills in NYC (via Michael Ruhlman).
It took that chef 5 minutes to do what Jacques does in a minute.
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18 hours ago, Raw/Cooked said:
I learned about Sasso chickens reading this thread,
I'm very interested in what you think of these, once they're on your table!
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I gotta side-eye some of the things called pizza in that book.
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Five-egg frittata. Mushrooms, onions, jamón, dill, parsley, chives. With avocado toast.
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49 minutes ago, liamsaunt said:
I bet the business will be really slammed this weekend.
They've kind of been slammed since the minute they opened. Lots of social media presence, and I guess because this is 11th or 12th year of their shop, they know a lot of people in that town. I keep saying that our niece will probably be the mayor one day.
51 minutes ago, liamsaunt said:Luckily he enjoys camping. That would be my husband's nightmare.
Yeah, mine too.
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20 hours ago, KennethT said:
I think it depends. We've had some duck breast in various places in France, years ago, that was rare and really tender. It has to be the duck because one of the places was a Burgundian fondue place where you cooked your meat in a pot of hot oil on your table. Also had Charolais beef and lamb. I'd love to go back to that place.
While I've certainly had rare duck that was tender and palatable, I just think it tastes so much better when it sees some fire.
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At the same time, this article appears in today's NY Times:
Searching for the Real Thing on the North Carolina Barbecue Trail
I've visited family in North Carolina a number of times, but sadly never made it over to the eastern parts of the state. I do remember some barbecue and I do remember liking it...
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20 hours ago, gulfporter said:
I am cooking duck to medium these days as I get more tender meat than when rare. Maybe it has to do with the duck I buy here in AZ.
You're absolutely correct...I'm of the opinion that too-rare duck sucks. And I don't think it has anything to do with the duck you buy. (Exception might be for wild duck).
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2 hours ago, lemniscate said:
I believe Toby is opening a new place in Vancouver. -
Those are pretty giant, but if they work for you, by all means!
I like stems on both wine glasses and cocktail glasses (unless I'm drinking a highball, an old-fashioned or any other drink on the rocks). Otherwise, I find the drink gets overly warm before it gets finished. And at 10 oz., I probably wouldn't be able to walk away from the bar without help.
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1 hour ago, Katie Meadow said:
I don't know how much longer they would last in the fridge since I've never tested it.
Right - that's why we have crazies at places like Serious Eats - to do the testing!
I've also stopped buying the "bulk" bags of potatoes, be they 3 lbs. or 5 lbs., since there are always 1 or 2 potatoes in there ready to spoil the whole batch (especially true at TJ's!).
And let me offer this as well, from Cornell University's Cooperative Extension:
QuotePotatoes intended for storage should be harvested one to two weeks after the vines have died down or have been prematurely cut, but before there is any danger of the ground freezing (usually December in most years on Long Island). Store the tubers in the dark in high relative humidity at approximately 60℉ . for a week or two for curing of the skins. Then lower the temperature to 38℉ - 40℉. for long term storage. Low storage temperatures (but not freezing) and high moisture conditions (but no condensation on the tubers) keep the tubers from sprouting and maintains them in firm physical condition. Avoid exposure of the potatoes to light, for this causes them to turn green and to develop undesirable levels of glycoalkaloids, bitter compounds
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1 hour ago, btbyrd said:
They're 6oz vintage-y coupes made of thicc glass. They're not really my style, but guests seem to like them and they're relatively inexpensive. Of course, they're apparently unavailable now.
Cool - I was worried they were monster-sized, like 8 oz. +.
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4 hours ago, Duvel said:
I don’t store my potatoes, I eat them …
Exactly. My general buy is enough for the week (or at most, two weeks) ahead.i do find that potatoes, in chip form, last a hell of a lot longer if the bag remains unopened.
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My above was based on the serious Eats experiments - it’s a direct quote. And here’s another:
QuotePotato tubers are about 80 percent water, depending on the variety, so high storage humidity is recommended to prevent shriveling.
Which comes directly from Oregon State University…https://extension.oregonstate.edu/news/tips-keeping-harvested-potatoes-fresh
I guess, as some used to say, we’ll just have to agree to disagree.
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Potatoes are about 80% water, so high storage humidity—90 to 95%—is ideal to prevent moisture loss and shriveling.
From Serious Eats…https://www.seriouseats.com/how-to-store-potatoes-8711610#:~:text=(Potatoes are about 80% water,prevent moisture loss and shriveling.)
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4 hours ago, Alex said:
I store mine in a wine fridge -- 55°F and low humidity is ideal. Plus it's an opportunity to get acquainted with their future dinner companions.
Actually, I think the ideal humidity inside a wine fridge is above 50% and below around 70%. Low humidity isn’t great for corks.But honestly, my wine fridge is kinda full - with wine.
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Ladyslipper is open and rocking - every night but Monday, from 5 PM...https://www.instagram.com/ladyslipperptown/
Kelly Fields making desserts.
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Are huge burger creations like this common?
in Food Traditions & Culture
Posted
If we could only cut him in half. For good.
Hopefully, you told your gastroenterologist...in addition to telling us, of course.