weinoo
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Posts posted by weinoo
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As I remember, when grilling swordfish on charcoal it came out fairly dry, though good tasting.
Anyhow, once again I'm more than happy with the results from the Baby Q, and I can't imagine going back to charcoal.
I agree that it's certainly great to use either method - shoot, as long as you're cookin' and if I was able to use a gas grill, I'd be firing that bad boy up daily...however, if something comes out fairly dry it isn't due to the use of charcoal - it's either product based or operator based.
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At lunch, the servers were pushing them aggresively, but the last thing I want with my burger is sushi. Sushi, to me, is clean flavor. Burger isn't. The combination is a bit dissonant.
Sushi being pushed aggressively is, imo, a must to avoid...my guess is sushi will disappear from their menu altogether.
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Bee-yoo-ti-ful...and no, I'm not stern enough to bake - but I'm sure making lots of ice cream and sorbets
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Well, as Jack stated in his eGullet Sourdough class:
When ready to bake, take the dough out of the fridge. Some advise letting the dough return to room temperature --a couple of hours or so, but I find I it better and easier to cook these very soft doughs straight from the fridge. The cold dough is stiffer, handles easier and spreads less.Sometimes, I'll give the dough 30 minutes to an hour out of the fridge, other times right into the oven (or dutch oven)...play around and see what works best for you. Be careful when spritzing into a hot oven, however...I've read horror stories about shattered oven glass or shattered oven lights, but it hasn't happened to me.
Jude, do you ever spritz your actual breads before putting them into the oven...certainly gives them a nice, shiny crust. imo.
And, this topic makes me a little jealous, as I curtail pretty much all baking activities during the months of June, July and August...no a/c in the kitchen, and it's bloody hot here.
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I, too, often just drink a healthy shake of bitters in a glass of club soda.
Has anyone tried it on things like strawberries...I'm wondering if it works like a good balsamic vinegar?
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weinoo, that looks amazing. The ice cream looks just perfectly creamy. Where did you get the recipe for the sorbet?
Most, if not all, of the sorbets I make are based on the techniques explained in an article from the July/August 1995 issue of Cook's Illustrated, called, interestingly enough, Secrets of Creamy Fruit Sorbets. The article explains that basically it's all about how much sugar used being the basis for creamy fruit sorbets. In general, for every 2 cups of fruit puree or juice, use about 3/4 to 1 1/4 cups of sugar...balancing the sweetness with up to 2 T of lemon juice. Alcohol also helps with the texture too. And for my purposes, I tend to err on the side of less sugar.
Of course, different fruits have different sugar contents - and depending on the fruit's ripeness, that varies as well...for instance, mangoes and oranges have around an 11% sugar content, while grapefruit has 6%, according to McGee in The Curious Cook.
My grapefruit sorbet was 2 cups of pureed grapefruit sections, 1/4 cup water, almost a cup of sugar, 3T campari, 1T lemon juice and a pinch of salt - blended till the sugar dissolved - no need to make a simple syrup for any sorbets, imo. Some of the zest may be grated in as well.
Another important factor in making sorbets (and ice creams, for that matter) creamy is to make sure the mixture is as cold as possible before freezing it. So, I always refrigerate the mixture overnight (or, make it early in the morning and refrigerate if for at least 4 hours) - to me, this helps the flavors "marry" and gets the mix as cold as it can be before actually freezing it.
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Also, the duck I had at Benoit was not only better than any duck I've ever had at Balthazar. It was better than any anything I've ever had at Balthazar.
They must have thought I was Bruni.
Or, they knew you were Sneakeater.
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and I can't help but think that a mixture of the Ducasse name and sentimentality for that food is causing some to overrate it.
Actually, I think the opposite is true - causing many to underrate it. Platt's zero-star takedown, for instance, smacks of some weird anti-Ducasse sentiment that he must have.
Some of the charcuterie platter at Benoit is easily the equal of BB - some is not.
And I think Balthazar behaves more like a brasserie than a bistro - there's absolutely no comparison with the energy in the room, or the fries.
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I've had my copy for a week or 10 days now and think it's a great work - especially for gadget and knife freaks like me
. Thanks not only for the book, Chad, but for being such a great contributor to eGullet and our forums. Congratulations, too. -
Couple of things I do for my mac salad (though I can't recall seeing any mac salad that pours off a spoon - only way that would be possible would be with way too much dressing, imo).
The macaroni (and I like to use elbows for traditional mac salad) has to be cooked just to the point of doneness...any more, it's clumpy, too all dente, and not fun. As soon as it's done, it gets a good bath under cold running water to stop the cooking and rinse off the excess starch.
Next, I'll toss the mac with some finely diced sweet onion, celery, and minced parsley and dress the pasta with a pretty vinegary vinaigrette - no mayo yet. I like to use at least a 50-50 mix, sometimes even higher on the vinegar. Then, after making sure it tastes good (i.e. salt & pepper), I'll give it a light dressing of mayo - not too much, but just enough so that you know it's there. Sometimes, for a more Italian version of pasta salad, I'll leave the mayo out entirely.
And, as prasantrin said above, make sure it's removed from the fridge for about an hour before serving, otherwise it'll just stick together.
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I had some really good luck with my two latest frozen delights...Grapefruit/Campari Sorbet and Rum Vanilla Ice Cream - Philadelphia style. I'm using the Gelato machine by Lello and it works beautifully.
The rum vanilla is simply 2 cups heavy cream and 1 cup milk (heated) infused with vanilla bean, 3/4 c. sugar, rum and a dash of salt. It's very smooth and creamy. The sorbet is grapefruit filets, sugar, lemon juice, campari and a dash of salt...all whirred together in the blender. It also has excellent texture and strangely, these two go very nicely together...almost like a grapefruit creamsicle - with booze
.Oh, and I bought the newest ice-cream scoop, by Zyliss - and it works like a dream.
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You can always bring back a big back of dried porcini...I'd save the balsamico for that trip to Modena.
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So, we stopped by Pegu Club last night for a couple of drinks...as Sam said, most drinks are $12 and the Champagne cocktails are $16.
The new food menu is a work in progress, and the new chef is Phillipe, who until very recently was cooking at Jimmy's #43 - on East 7th St. Anyone who has eaten there knows what a great cook he is, and I'm looking forward to seeing (and eating) his food at Pegu. FWIW, last night we were going out to dinner somewhere else, so we didn't want to fill up on any of the food at Pegu - well, except for a couple of snacks which were just fine, but not revelatory.
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I’ve made a dinner reservation at EMP and plan to visit the Union Square Farmers Market on Monday and a stroll down Blecker with Gelato from GROM. Going to try and make it to Momofuku Ssam one evening (do they take reservations?) and then Chikalicious for dessert and matching wines.
Chris
You might think about going to Momofuku Noodle Bar for lunch on Monday after the farmer's market...won't be any problem getting seats, some people are even liking it more than Ssam Bar these days, shhhh, and then a nice walk on Bleecker St. from the Bowery west to GROM and beyond is always fun.
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Sssshhhhhhhhhhhhhhh. Nobody's supposed to know that Liebrandt's doing that.
Imagine the rush of "foodies" if that indeed was the case.
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I was at the bar last night...it's as good as ever IMO. some nice new drinks on the menu too. some empty seats when we arrived at 9:30/10. packed when we left around midnight.
Did you have anything to eat, Nathan...I've heard rumors of a new, respected chef cooking there now.
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I've seen these commercials too. A better question to me is, does anyone really want to keep fresh produce in their refrigerator for 18 days?
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Lastly people are getting more and more outlandish in there requests for suggestions.... "I feel like blueberry with a hint of perhaps black truffle and a dash of foam which must be of a bright hue, not too sweet but I want it to be rich and I want it strong but not to taste boozy. Oh and please I'd like it served in a 18th century brass goblet(unstemmed)!"
I am totally ordering this from you Phil, the next time I'm in, but only if the black truffles are sourced from France.
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Union Square Greenmarket is in full swing...today's general availability included...
All berries, sweet cherries, sour cherries, rhubarb, Jersey peaches, Jersey hothouse tomatoes (even heirlooms), every green imaginable, fresh bulb and green onions, garlic, scapes, yellow and green beans, peas, snap peas...really the only summer things I didn't see were peppers, eggplant and corn.
Oh, and there were porcini at $39 a pound as well as chanterelles (which they had sold out of).
I'm off to do a little pickling
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some general ‘must visit’ places.
I’d also like any suggestions of farmers markets (we are there Sat – Tue) which we could visit, also any fine food delis and any other food related experiences.
General "must visit" places - Katz's for a pastrami sandwich and maybe a hot dog and a knish, Russ & Daughter's/Zabar's/Barney Greengrass for NY appetizing at its finest (you'll only be able to sit and eat at Barney Greengrass), GROM for gelato that would only otherwise be available in Italy, pizza somewhere, DiPalos for a great Italian "deli" experience, a great cocktail place, etc.
Greenmarket at Union Square any Monday, Wednesday, Friday or Saturday.
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My chef interaction may have been atypical, because David Chang was working the line tonight and was at the station in front of me. I'd never met him before. He was utterly charming and engaging, in the way cooks need to be if they're going to act as servers. I also watched the other cooks interact with the customers farther down the counter and it seemed there was a lot more of an upbeat, positive dynamic than what I saw before.
Did you actually intorduce yourself to Chang, as in Shaw from eGullet?
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Two places which are on any "foodie's" radar will be Michy's and Michael's Genuine...neither of which are on the beach.
I also had a great meal (actually within the last 3 months) at Sardinia.
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Now, c'mon, let's be honest. A show of hands, please...who watches this for the same reason people watch Nascar? Waiting for the crash, baby.
I mean, Kelsey - don't you know that surfaces in a kitchen are hot? Have you heard of a side towel?
Jen - yeah - smash that glass on your flat top - you're hired.
Adam - your schtick is boring...and you can't cook.
Aaron - coq de vin - sounds like my kinda food.
Lisa -
Just don't get too close to her when she has a knife in her hands...and carry tissues, this woman cries at the drop of a hat.Shane - yawn.
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I had an awesome Hyde Park Swizzle the other night, along with another gin drink, the name of which escapes me...great job on the new drink menu.
I've also heard a rumor or two about an upgraded food program...perhaps sometime after Tales of the Cocktail.
Your Top 10 in Las Vegas
in Southwest & Western States: Dining
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Lotus of Siam.
In 'n Out Burger
Memphis Championship BBQ
Okay, I don't get to Vegas that often, but these are the three that I always visit, no matter where else we go to eat.