weinoo

Focaccia - this one was simply 1/4 of the recipe from the above book. So it's a simple dough, 72%-ish hydration, bulk fermented for 5 hours, proofed for an hour, then baked. Normally, when I make focaccia, the dough has a nice amount of olive oil in it; this one didn't, but I made up for it by generously coating the baking pan with olive oil, and generously pouring olive oil on top before baking. It baked on the bread setting, at 425°F for about 18-20 minutes. You do have to watch the bottom of this, as it gets darker a lot faster than the top.

Yes - my guess is water that's much hotter than you would normally use at home, and maybe even using some lye in the cycle.

As the temp drops, I am starting to bake again. I also got Forkish's book, Flour Water Salt Yeast, so I'm fooling around with that. Yesterday, I made his "Saturday White Bread," but of course didn't follow the instructions 100%. Instead of baking the loaves in a Dutch oven, I baked one in a loaf pan in the CSG, and I made some focaccia with the other one... That's ready to be baked in one of the Chicago Metallic toaster-oven pieces, which I bought as a set from Amazon for about $15. It went very nicely with an arugula, avocado and pecorino salad...

Funny - my toasting "strategy" is to toast lower (usually at 2) and then just hit the start button again. When the CSG toasts again at the same number, it retoasts for a shorter period of time, and I find I have more control over the finished toast. Now this is what makes the world go 'round.

Sorry - but that spokesperson is an idiot.

It doesn't keep the steam from the toast - it keeps the steam from the toast in the oven. It's just a really tight seal; sounds like it creates a bit of a vacuum when the oven is on and one closes the door.

Pre-Thanksgiving dinner. Lunch at home with Sig Eater. A 27-year old recipe from a 27-year old cookbook... Penne with mushrooms, from Marcella's Italian Kitchen. It's a great recipe, and shows how much Marcella knew about getting that umami thing, or layers of flavor, going. Using white button or cremini mushrooms (basically baby portobellos), the "sauce" is created by sweating onions and garlic in olive oil and butter, then cooking all the liquid out of the mushrooms, deglazing with white wine, then adding anchovies, tomatoes and herbs and letting that all cook together for another 10-15 minutes or so.

Damn-that monkfish liver looks good! Right from the start, I've loved the toasted products this makes.

Good job, BKYLN.

Good job, Steve!

And also, I don't mean to harp on this, don't cook pork to 200°F!

At this point, I think you've got a hybrid. Most of the butt and some of the picnic. Isn't the arm bone part of a picnic? The above picture I found on this website: Ask The Meatman

Going to a friend's loft - he lives in Bushwick. I made a liter of Bushwicks and a liter of Negronis.

I think you should rinse it off and dry the roast before roasting it. I look for 180°F - 185°F as a good internal temp for Boston butt. Remember, it will go up a good 5° - 10°F after you take it out of the oven...I'd even cook it at around 275°F...if you end up with a roast at 200°, I think it will be overcooked.

For $225, you want to feel full?

Spago?

Since I don't know about Chada, I'll only say that the people I know who have recently been to LOS say it's as good as ever (it's been much longer for me). I don't know about Chada's wine list, but LOS has some of the best wines to go along with this food.

If someone could, would it be Aperol? I find the thing with cocktail recipes is that many ingredients are in such small quantities that changing them changes the essence of the recipe. It's like pastry and baking; much harder to riff on than, shall we say, veal piccata. And, as they point out in the book, the D&C team spent a lot of time developing their recipes; I've spent a few nights at that bar, back in the day, and I know how many variations of each and every new cocktail those guys attempted.

Yes, try to tell that to some of the most successful restaurateurs in New York City. And DC, for that matter.

My question is, and don't take this the wrong way - can you diss a recipe when you don't follow the recipe?

As one who may have been the first to call GF a douche, right here on eG...both Conant and Bobby would cook circles around Guy. I don't think there's any disputing that fact. Each has worked their way up in the industry to run 3 star kitchens in NYC...'nuff said.

A better smelling house.

This was usually Significant Eater's second drink of the night at D&C, when Brian was behind the stick. One of her faves, along with the Final Ward/Last Word.

Yeah - it's supposed to suck.

The market was still offering some beautiful tomatoes this week... We had just a few with breakfast...