weinoo

I know; forgetting about the pizzas he was one of the earliest proponents of fusion stuff.

I think Wolfgang was pretty influential. He spawned a whole generation of pizzas. Don't overlook the import of Jean-Louis Palladin; there's a great story about him in the current Food Arts. FWIW, Bourdain has probably influenced more kids to go into the biz than any other chef in recent memory. Jacques, Julia, James, Michel Guerard, Richard Olney, Jeremiah Tower.

This is the stuff I bought from La Tienda... I topped a nice salad with it, over in the dinner thread.

Mojama and Benton's ham w/parsley and celery salad... Amatriciana...

I've been putting the oven through its paces since unpacking it, and I gotta say, it's a pretty good little toaster oven. And then some.; Last night, I felt like having some duck confit, which I happen to have in my freezer. I also had some organic sweet potatoes and Yukon golds. So I said the hell with it, and put them all on the roasting pan and popped them into the Combo at 400°F on Bake Steam for 45 minutes. Everything came out perfectly cooked - the duck from frozen to delicious too...

Man, that's some nice looking pig. Any idea the breed? Have you tried making pancetta with the belly before?

1. Seasoning 2. No 3. Yes 4. No 5. Whole - otherwise why would I have a dedicated grinder? 6. All of the above.

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots? Frequently. Thus far the good ones have not been in the size I need, and if I want to settle for something less-than-perfect, such as one with a chip, or that has some other flaw, there are plenty. And I will settle for one that's imperfect, depending on where and what the imperfection is. Yesterday there was a really nice white one (the color that I'd prefer) that I just missed bidding on. Well, I guess you've answered your question then.

Trending downward from what? 4 to 3? 4 to 3.75? Have you tasted them side by side?

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots?

So here's a bottle of Old Overholt that's been in my liquor cabinet for a bit (but not more than say, 6 months) and it's a 750ml bottle... And here's the neck label from a bottle of Old Overholt that I bought yesterday. It's now a liter bottle, and the front label doesn't show an age, but the label around the neck does... So, it appears as if the formula/aging has changed from 4 years old to 3 years old, and the bottle has gotten bigger. Anyone have any insight?

Is it "polish" or "poolish?"

Good question. I can't imagine it working with something flaky, but something meaty, like swordfish perhaps?

I've had the book for a month or two now, but haven't been able to do any bread baking yet, other than that Cuisinart loaf I did a few weeks ago. Your method of feeding the levain is how I've always dealt with my starter, which is always refrigerated until the days leading up to when I'm finally going to use it...I pour everything out and feed with maybe 50 grams each of flour and water to get it activated, then I grow enough to use in the actual bread baking. Even if I haven't used the starter for months, it always comes back to life this way. As for stuff sticking to the proofing basket (a problem I've always had), have you tried dusting with rice flour?

Yes - that looks exactly the same.

http://forums.egullet.org/topic/145447-looking-for-a-probe-thermometer-that-doesnt-suck/?hl=%2Bthermometer http://forums.egullet.org/topic/143803-accurate-probe-thermometer/?hl=%2Bthermometer http://forums.egullet.org/topic/110231-probe-thermometers/?hl=%2Bthermometer

I am going on a baked potato kick. That's what a good toaster oven will do. What are your favorite potatoes for baking? I'm not talking about roasted potatoes which are cut-up, tossed with oil or duck fat and salt and roasted - I'm talking about baked potatoes, where you can eat the skin and all (and I'm buying organic, btw, because I think potatoes are probably the worst vegetable when it comes to how they're grown as a commercial product). Tip, tricks, temps, etc.

There used to be an old trick for reusing frying oil. I must've read about it in a Chinese cookbook. Fry scallion and ginger in the oil when you first heat it up. Smell dissipates. You can't patent it though .

That's the stuff! Sounds good...I was thinking it was more like bottarga, but obviously not.

Since you live in California, why not cook it outside?

My goal is to recover from shoulder surgery so I can start cooking normally again - one-armed cooking is a pain in the ass, as is the inability to take a pot or pan off of a shelf without significant problems. Our new Cuisinart Combo-Steam Convection Oven has come in handy for sure. Porthos - I think you're in California...how about roasting artichokes, sunchokes, all sorts of colors of carrots...

Why don't you start them 8 hours ahead, check them after 6 hours, and if they're done lower the heat to 150° - I doubt they'll overcook.

Thanks. I was wondering why it was the OP's "latest obsession" too.

You know, I was thinking about Finn Crisp's and Ak Maks, which I like a lot - I often have them for an afternoon snack with a bit of cheese or hummus. But I really never put them out when I'm having company; they just seem, well, too healthy.

Sour? Sounds like it was off. Did you return it?