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Everything posted by Hassouni
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Oi Rafinha, would Amontillado work instead for that one?
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Yeah, peeling sucked. basically tore the egg apart. This video shows DA peeling with no issues...how!?!
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OK, I looked through the entire thread and didn't find what I'm looking for. I've used my Anova for in-the-shell eggs a few times, usually doing the 63ºC temp for 45-60m. Once I put them straight in, and a couple times also followed Kenji's guidelines here: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html as well as recs from this thread to chill in vinegar-ice-water overnight. Putting them straight in was a mess, I couldn't peel the damn egg at all without destroying it. Using Kenji's method, whether long-chilled or not, They were easier to peel, EXCEPT that a layer of white stuck to the shell, but the inner layer of white came out cleanly. The end result is rather reminiscent of onsen tamago, and "poached" for a minute to reheat, they're great, but I'm wondering if there's a way to peel them cleanly without ANY of the white sticking to the shell? I watched Dave Arnold's video on the 7ºC temperature variant in LTLT eggs, and it seemed each time he broke an egg, it came out without a fuss.
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Correction to my earlier post, lalangi in Iraqi is a mandarin/tangerine, etc (narangi in Persian). Bitter/seville orange is always naranj, in both Iraqi Arabic and Persian (Persian Arabicized narang into naranj, much as Pars became Fars). Etymologies aside, in addition to the required accompaniment to masgouf, naranj also makes a GREAT salad dressing ingredient instead of vinegar or lemon juice.
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I'm with Jo on this. In a Tiki style drink I wouldn't bother to strain the juice unless it was from a multi-purpose batch of juice that's already strained. All that crushed ice, who cares about a shred of pulp.
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Pics of what's going on ETA: it's not sticky or noticeably thick, so I'm wondering what caused all that... Also, I've seasoned cast iron before (though not w UBER THIN method) as well as carbon steel, and I've never seen that speckled appearance.
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Porthos have you tried flax oil?
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To those unclear - the fish is split from the back, all the way down to and including the head. It's sort of like how the Japanese butterfly fish, but again, the head is split open too. It's a pretty oil fish, so the flesh, which faces the fire, gets slowly browned from the flame. Traditionally, it was riverside food, the specialty of restaurants lining the Tigris in Baghdad, and according to Nawal Nasrallah, in summer when the water level was low, various "masgouferies" would spring up on the islands exposed by the low water. BTW what dialect is nanerj? In Baghdadi Arabic it's naranj ( نارنج ) or sometimes even narangi/lalangi
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Oh yeah it is. Not cold, but definitely cool enough for me to pick up and handle.
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Sorry, what do you mean by pre touch? So I just found this video: He bakes the seasoning on at fairly low temp. for 15 mins, then wipes it out again to get a more perfectly even coating before baking at higher temp for 2 more hours. Does anybody else do this?
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Hm, in the first couple rounds it didn't feel dry. What are you referring to by part 2? Should I strip it and redo it? I really want a gorgeous even seasoning.
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I'm finally seasoning my Griswold, and I'm using Sheryl Canter's flaxseed oil method. I put the oil on and wiped it off, then after baking the first time I noticed the seasoning was spotty - not even. I'm wondering if I wiped it off sufficiently - she says the pan should look dry, and only after 6 or so rounds will it start to take on a sheen. I just put it in for its 4th round of baking, and this time I made sure I wiped it out as much as I possibly could, but I'm wondering if I shouldn't strip the seasoning and start all over? Can post pics later, pan is in the oven right now...
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Grape molasses is very common in Turkish cuisine, google "pekmez" - not sure where else it's eaten. And yes, a masgouf thread would be awesome. Nice 'amba.
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Use it in your lemonade, in your Ramos gin fizzes...to give anything a Levantine vibe...
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At home I never strain my citrus juices. At the bar, always. I think my big Hamilton Beach juicer for the bar presses more pulp out than my hand-squeezer, in any case.
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Can frozen raw meat be defrosted more quickly in a water bath? Is it safe to do that? What time and temperature are recommended? Thanks! (I did a search and couldn't quickly find anything on this subject, but if there is, feel free to point me towards it)
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Made some 63ºC eggs. No photos. They came out OK, but have lots of LTLT egg questions (to be posted later).
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for everyone's info: the Levantine Arabic dish is called "ruz bil sha'riyya" (transliterated about a thousand ways).
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Not to get too off-topic but the various words all derive from Persian polow, which does not mean rice generically (that would be berenj*), but rather "rice cooked with stuff," such as zereshk polow, albaloo polo, etc (rice with barberries and sour cherries, respectively). The variations are nearly endless, but to my knowledge, broth is NOT involved. The Turkic and Indic worlds were HEAVILY influenced both linguistically and culturally (including culinarily) from Persia and polo-pilav-pilau-plov is just one tiny example. In non-Iranian cultures it seems that the word came to mean something more specific, but in the Iranian world it's a pretty generic term. *Plain cooked rice in Persian is chelow or kateh, but if I recall right, you cook a lot of Iranian food so I'm guessing you knew that.
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What did you buy at the liquor store today? (2014 – 2015)
Hassouni replied to a topic in Spirits & Cocktails
Gah! DC area shops suck... -
Thanks. How would I cut the shanks? I don't have a bandsaw or serious enough cleaver. Noted re: oil and shanks. I'm guessing if I used chunks of meat, I could fit the eggplant in around the chunks rather than over the shanks, where they aren't immersed in liquid. Speaking of leftovers, I'm guessing the tagine can't be put in the fridge and then slowly reheated with contents inside...or am I wrong? Also, re: recipes, again not having any of Wolfert's books, have you made many of the others from the About.com site, and did they also turn out well?
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First tagine: lamb with eggplant, from the Moroccan food About.com site. I used shanks. Served with bread from Whole Foods that looked remarkably similar to moroccan bread ("pan paesano") So for a first attempt I was blown away by how easy a process (I'd venture to say lazy, in fact) and how well it came out. Questions: When stacking the vegetables on top as I've often seen, are they cooking by steam alone? The very tops of the eggplants were a bit underdoneIsn't it normal to cover the meat with grated onions? Per the recipe, i lined the oiled tagine bottom with sliced onions, then garlic, then herbs, then placed the meat and sprinkled the spices on top, then when the meat was half done, placed the eggplant and preserved lemons around the meat.How long does it take for meat to be truly falling-off-the-bone tender? The above dish went for about 4 hours and while tender, it wasn't *quite* at that stage.Bone-in meat tends to be pretty fatty. Is 1/4-1/3 cup layer of oil at the bottom of the tagine really necessary given the fat from the meat renders out? The final dish, while delicious, was VERY oily/fatty.
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Hey, i cooked again! Trial run of my new Moroccan unglazed tagine. Used this recipe: http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Lamb-Or-Beef-Tagine-With-Eggplant.htm Came out great, my apartment still smells like it (good!)
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What did you buy at the liquor store today? (2014 – 2015)
Hassouni replied to a topic in Spirits & Cocktails
Getting into the sherry game: Good stuff, umami for days, plays well in cocktails. -
Last night pics! Huzzah! Recreation of the Palenque Sour from Mockingbird Hill. Their spec (ratios unknown): "Vida mezcal, Amontillado, fresh lemon, honey, grated nutmeg, crushed smoked tea" My spec: 1 oz Fidencio, 1 oz Lustau Los Arcos Amontillado, 3/4 lemon, 1/2 oz honey syrup, grate of nutmeg, and mortar-and-pestled pounded Lapsang. Verdict: delicious, but the balance was drier than at Mockingbird Hill (next time I'll do 3/4 honey), and I pounded the Lapsang too finely and added too much of it. Also, theirs is served in a sherry copita, which i don't have. I suspect that concentrates the aromas of the nutmeg and tea more so than my coupé. Later last night, at Jack Rose Dining Saloon (allegedly the bar with the most whisky in the US): 21 year old Gordon and Macphail Glen Grant. I had high hopes for this but didn't like it very much. Bone dry to the point of astringency, and harsh. Very surprising. 10 year old Benromach. Incidentally, owned by Gordon & MacPhail. This was a hell of a whisky, further proof that a 10 year old can be infinitely complex and delicious. If I remember right, this was one of Ralfy Mitchell's top picks a few years ago.