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Everything posted by SethG
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Now you tell me! I've decided I'm not doing it. I'm doing a traditional bird, in the traditional brine it and roast it way.
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Hey, I made it last night. And it was delicious-I made it w/ crab & red snapper. Of course I did not follow the recipe but it still feels like we are cooking together anyway. I really like this idea. Yeah, but did you bake any bread? I didn't think so, slacker!
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Sounds like you need a doctor.
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I snuck off to the Kitchen Market today and got me some Copes. That's a fun little store, and a good resource for many spicy jarred ingredients and dried spices and beans. They get the Copes corn in bulk and package it themselves, so it doesn't come with any recipes. But it is cheaper than the product from the Copes website. I got a 16 oz. bag for $5.50.
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I'm bumping this up to ask a question I've already asked elsewhere. I bought some dried corn. Someone tell me how to make something great with it, please! Also, looks like I'm going with a fairly traditional list of sides/pies for Thanksgiving: delicata squash braised in cider (from last weeks NY Times) garlic, spinach and rice casserole (from Thanksgiving Dinner by Anthony Dias & Katheryn Blue) green beans with shallot butter (Nancy Berry) cranberry sauce (Mark Bittman) pickled red onions and cranberries (with chipotle) (from the Nov. Bon Appetit) And my sister 'n law is bringing a sweet potato thing. And I may roast some asparagus at the last minute. And I'd like to make a corn thing, with your help. And I've thought about making either a potato or a noodle kugel. (Bloviatrix, if you're out there, I'm sure you could help me with this.) Anybody else got any other ideas that are interesting but not too outre? I don't want my family feeling experimented upon. But right now I'm feeling kinda boring. Desserts: Pumkin pie Bourbon pecan pie cranberry cheesecake (This may seem like cranberry overload, but the cranberries are really not the main event in the onion thing above. They add tartness, but the onions are the thing you remember.)
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Okay, I bought a dried corn product called "Just Corn" at the uptown Fairway (NYC) this evening. Four bucks for a 4 oz. container. The label says "reconstitute in hot broth for a great side dish." Somebody tell me how to make excellent creamed corn (or some other great side dish) with this. Please. And hurry.
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Sunday night: buttermilk fried chicken. And broccoli. And instant couscous.
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Saturday night: Mediterranean fish stew/soup with rouille on baguette croutons.
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That sounds like another great idea. I'll be trying that. Glad you bit the bullet and made some duck.
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So, anybody make the Mediterranean Seafood Stew/Soup? I did, after a fashion. No shellfish and no fish stock. Still, for all that, it was really great. I thank you guys (special credit goes to Heather and Dave) for convincing me to make it. I never would have done it on my own. I'm sure now that I've tried it I'll make it again. I used a little clam juice, my very concentrated chicken stock, and some water as a base. And I put monkfish and sea bass chunks in the stew. I wasted quite a bit of time and effort skinning the sea bass, which Jacques suggests you might want to do. I gave up toward the end, since I was struggling not to tear the fish apart as I skinned it. Then after the fish was cooked, the skin that remained just slid right off in the pot, as I should have known it would. Stupid. I enjoyed the rouille, too. I cut the recipe somewhat, and found I couldn't mix it well in the food processor. I moved the project to the blender and it worked out fine. This has to be about the most stable emulsion in existence, right? With bread, potato, and egg yolk holding this thing together, I wonder if anything would make it fall apart. I also wonder if the wine in the soup base is enough acid to render harmless any potential bad stuff in the raw egg yolk. Julia and Jacques say absolutely nothing about it, which is surprising given all the caveats you see in mayonnaise recipes these days. Are there other acids I'm forgetting? The tomatoes? I guess it's salty, too. I don't think I've communicated adequately just how pleasing I found this soup. I really thought it was great. I hope y'all enjoyed it as much as we did.
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Steingarten has a chapter on potato gratin in It must Have Been Something I Ate. And the Torres chocolate souffle is from Dessert Circus. I bet there's a thousand good chocolate souffles in a thousand different cookbooks, though.
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Potato case? What's that? This was a Jacques Pepin recipe, in which you butterfly a salmon fillet (so that it's thin) and cover each side with dill and serveral overlapping slices of potato. Then you saute until the potatoes are browned on each side. I had a little trouble getting the hang of the technique but by the third one I was a pro. It's very tasty. Now, Laurel, tell me: curried conch? Friday night's dinner was improvised-- I didn't have time to shop. It was my wife's birthday, but she had to spend it with our newborn son (no problem) and our almost two-year-old, who's sick with a virus and an ear infection and very needy. Whenever I spoke with the wife today, it sounded as if The Exorcist was playing on TV in the background. So I rushed home. And made some hamburgers and a Jeffrey Steingarten potato gratin that totally rocked. And I made a Jacques Torres chocolate souffle to try to do something special for my poor wife. I fear working with chocolate, but this was very easy. Isn't a souffle a miracle? You gotta love the French for that kind of stuff.
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Thursday night: Salmon fillet sauteed in a "potato case," served over a tomato coulis; roasted asparagus (I'm really loving how easy this is to make); and leeks braised in chicken stock with thyme.
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Interesting. I may just do this, and make use of Dave's chicken stock/clam juice solution. I'll not really be making Jacques' dish, but whatever. It's a slippery slope, isn't it? Will I be resorting to Sandra Lee next? I tried out my new chicken stock tonight-- I braised some leeks with it. Mmmmmmmmmm, braised leeks with homemade chicken stock.
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WTF, guys, I'm hosting a big family event for Thanksgiving and I'm sure I'll want to get loaded before it's too much past noon. I may as well get my cheap red wine headache started before dinner even begins. I'll pick up at least a couple of your BN selections, but probably won't taste them until Thanksgiving. I'll resist the urge to say something here about the Wine Clip. Doh! I just did.
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It's been a couple hours. You'd think Mr. Clip would've shown up here to defend himself by now.
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I hate to admit this, guys, but I'm starting to get cold feet about the soup. I've had stomach problems from time to time when I've eaten mixed shellfish in the past, and I generally manage this (since I do love shellfish) by eating small amounts at once and sticking to one kind of shellfish at a time. I was planning to throw caution to the wind (and perhaps reap the proverbial whirlwind) with this soup/stew, but every time I look at the picture I feel a little queasy. And with Thanksgiving coming up quickly and family coming Tuesday, I'm starting to panic. So I think I'll pass. Sorry. I look forward to your reports!
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Wednesday night: chicken enchiladas with tomatillo sauce and Mexican rice. No time to make my usual refried beans.
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Hey, don't worry! Your comments are well within the realm of polite inquiry. But in the spirit of courteous disagreement, I have made Bittman's spatchcocked chicken under a brick, and it came out done right on time for me. I think actual miles always vary, as MatthewB said above.
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This thread may interest y'all.
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Good luck showing the house, Heather! I am going to plan to make the fish stock, but I may say "screw it" at some point later in the process. I made some chicken stock last night, which needs reducing, and I still have that duck carcass in my freezer, and I have to get ready for Thanksgiving, so I dunno. Something's gotta give. I too would be interested in a good brand of fish stock. And Erin: "Whole Paycheck"-- hilarious.
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Guajolote, I think I can PM the recipe to you tonight or tomorrow-- it's somewhat lengthy, since Jacques calls for fish stock, which has its own recipe.
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That's news to me. It seems like he has numerous fans here at the "G." I don't know whether his recipes are tested by others, but it seems to me from what I've read about Bittman that he's a very rigorous self-tester. I often refer to HTCE just to check out Bittman's basic technique for cooking a particular item; I don't always use his recipes as written. And Bittman certainly wants the book to be used this way. He frequently provides numerous options within his recipes. When I have made the recipes from the book, I've had no failures. What I like about him is that he doesn't assume the reader knows a lot, and he teaches a lot of technique. But he also provides recipes for very tasty food, within his simple-is-better aesthetic point of view.
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How to Cook Everything, Mark Bittman. It's a sort of modern, much more selective and hipper Joy. Very approachable.
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I'll take a look at my own books to see if there's a bread I want to make. (Maybe there's something in New Making of a Cook?) I'll let you know if I need another recipe.