weinoo

I only use alternatives to silpat - I mean, I'm not doing any pro baking, so I guess it doesn't matter much. But I have silpats and I just don't like the way they feel. I actually put a small one through the dishwasher the other day just to check it out, and it came out cleaner than I can ever get it. Less greasy feeling, if you get my drift. For me, it's parchment all the way.

Korin. Just One Cookbook Toiro Kitchen Happy Donabe Life

I was in a rush to get some breakfast on the table this morning. I had made crepe batter yesterday and refrigerated it, but didn't get around to using it. So... The two rolled crepes are filled with scrambled eggs and ham. The folded one has some yuzu and Meyer lemon marmalade from June Taylor spread around.

I don't think I've ever seen cusk in the markets I shop. Come to think of it, I don't recall seeing it in markets on the cape, but don't really remember looking for it.

I guess everyone here realizes that much of the cooking you're all doing (except, of course, one or two posters here with advanced degrees, and THEY BAKE!) doesn't require much precision. What it does require, however, is the ability to adjust on the fly, to get a little creative in your kitchen, to understand YOUR equipment, and to express your love for whomever you're cooking for with the food you're making. Most of all - don't burn your fucking cookies!

Fusion dinner - penne all'Amatriciana. Two French salads. Paella - chicken/chorizo. Broccoli/mushroom sauté on the side.

Asked and answered... I do use various herbs with carrots; in this version, dill, chives and parsley (cleaning the herb storage out for tomorrow's delivery). In the celeriac, only parsley. The carrots' dressing is almost a classic vinaigrette, if mustard heavy, and with lemon juice as the acid component. For the celeriac - this version, as I am constantly tweaking David's, is equal parts crème fraîche and mayo (Duke's), 2 kinds of mustard, lemon juice. Sometimes I'll sub for the creamy stuff with full-fat yogurt. And interestingly, his recipe for the celery root salad - totally different on his web site vs. in his book. I go by what I find tastes as close to that which I've eaten in Paris.

Sometimes my corner guy has very large limes, bigger than the lemons he's selling right next to them!

I'm fucking baking cookies for my wife and me - not for the Bocuse d'Or. And they seem to come out just fine. Though what do I know - my pastry teacher was Nick Malgieri, and I've been eating cookies for some 60 homina homina years. It's obvious that some here are a bit anal about things; others like to proselytize, maybe about, I dunno, pizza? Aluminum? But I will get out my infra red thermometer, my laSer thermometer, my clock set to Greenwich Mean time, check the position of the sun and moon and the stars, scream at Nathan Myhrvold, and cook my no precision chicken thighs, which hopefully will be from Joyce Farms. And I'll keep my fingers crossed that they'll be "okay." In the meantime, I'll also keep my fingers crossed that the world doesn't implode.

I think there are a few things one can do to make the cookies into a chewier cookie. One might be shortening the baking time; another would be not letting them cool on the sheet. But really, the article/recipe points out the many ways the author worked on to get a crispy cookie vs. a chewy one. Seek out Cooks Illustrated, January/February 2008! And here's what the cookie blogger has to sway about them! http://www.thecookieblogger.com/cooks-illustrated-thin-crispy-oatmeal-cookies/

But...not to sound like a broken record, some of us have, and like, our steels. I am looking forward to flipping this sucker, slamming it under broiler, and cooking a steak on it... https://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html I have no problem with the preheat, and so far no problem with baking directly on it. Nope - not tempted in the least. Without futzing, where would eGullet be? And when I really, really, really want the near-perfect pizza...I go out.

Of course, I learned about cooking the sprouts like this from one of my heroes, Mr. P... https://www.facebook.com/watch/?v=374394013829550

Yes. I always preheat the oven for 45 minutes to an hour - I even do when there is no steel/brick/aluminum in there, because I think it takes almost that long for the temp to become nice and stable. These cookies are given a baking time of 13 - 16 minutes in the recipe. (You know the old saying mentioned before - in school, the chefs always say cook something until it's done - every oven is different). I checked often, and they probably cooked like 1 - 1.5 minutes faster than when baked in the past; in the past meaning just baked on the racks. However, I also use a pretty thick cookie sheet (with no sides), as opposed to a thin, flimsy one, or a sheet pan.

Not for nothing, but I've recently changed how I cook Brussels sprouts, pretty much no matter their size. That is, they get sliced/shredded, and then steam sautéed, be it with bacon, or just with some olive oil and garlic and the water clinging to them after rinsing. They get very sweet this way.

I don't see dry ice too often in the shipments I get; D'artagnan uses ice gel packs, and so did Imperfect on the recent order with chicken. I think I've gotten seafood from Great-Alaska-Seafood, and that definitely had dry ice in it. But they are pretty much experts in freezing and shipping frozen seafood.

I'm no food scientist or heat scientist (my mother thought I'd make a good vet), and I'm sure we'll hear from them... I think the way the steel affects heat in the oven is that it keeps the heat more consistent. Baking on top of the steel is I guess like baking on an oven floor, so I imagine some experimentation will be necessary, but I didn't find much difference with these cookies, and Edd (yes, that is how he spells his name) in the one tin baking book says that it helps some of what he bakes from getting a soggy bottom crust. When I roasted chicken thighs underneath the steel (after it had heated properly), they crisped up quite beautifully. My oven maintains quite accurate heat, according to the thermometers I have in there, and I would think if an oven is squirrely, the steel can only help.

Now I know some people dislike green peppers. And I know some people dislike corn. Etc. Etc. (yeah, my problem, and maybe it stems from those oh-so-annoying crudité platters of the 70s (when we weren't doing things which took away our appetites), happens to be raw broccoli, cauliflower, green beans - anything which might be fed to the livestock in that state!).

Isn't a fair amount of "battery" chicken sold as fresh, actually at some point in its processing held below freezing? Or something like this... They really clarified the situation.

Looks great, @Shelby. But... Is that raw broccoli?

When does 3.0 come out?

The really scary thing would be if you'd ordered 3 boxes of stuff from them, and they came in 3 different delivery trucks. (But would it surprise me? Nah.)

Crispy oatmeal cookies...an old CI recipe (2008-ish).

Why remove it? The steel currently in my oven weighs close to 25 lbs...it's annoying enough removing it when cold. I baked cookies on a cookie sheet on it yesterday, and the new One Tin Bakes (eG-friendly Amazon.com link) book I just got suggests baking in the tin on a steel/brick/whatever. So my top rack is on the 2nd highest level, and the steel stays on there permanently (I can hope). Ignore the yellow Descoware; it's where I store it most of the time. You know, just in case I want to do a bread that way. The nice thing about those top 2 shelves is that they are full extension, on glides. And they support (allegedly) 50 lbs.

One of our favorite, long-lost Chinese restaurants, had a great version of this, and it was always on the table, as a freebie when you sat down. Sorta like the cole slaw and pickles used to always be on the table at a Jewish deli in NYC.

I wish we could, too. Where in NM are you?