JoNorvelleWalker

Thank you, David. My mission was to set out to reproduce this! I began with half a dozen Braeburn that I had picked myself. Peeling Apples Next a stick of organic, cultured butter and 150 g sugar: Sugar and Butter Note: no known culinary sugar "dissolves" in butter. Halved and Cored Apples in Tarte Tatin Pan After an hour and a half at 375 deg F. I cooled the apples for a few hours, but not overnight. For the pastry I used 300 g KAF AP and 100 g KAF cake flour, 1 stick of the same nice organic, cultured butter used above plus one half cup (more or less) lovely homemade lard (rendered by the method of Modernist Cuisine), 1 Tablespoon sugar, 1 teaspoon Kosher salt, enough ice water to bring together. I refrigerated a couple hours, rested, and rolled out: Pastry for Crust Tarte Tatin Ready for Oven I baked 20 minutes at 350 deg F as called for. It was here I ran into a problem. The crust did not look dark enough. In fact it looked raw. I baked for another 20 minutes. The crust had still not colored. I began to worry. I increased the heat to 425 deg F and baked for an additional 20 minutes. This was more what I was expecting Tarte Tatin Plated The sweetness of the tarte was perfect. Rarely do I get the sweetness of an unfamiliar dessert recipe just right. If I may pick a fault I would have liked a bit more syrup. Two things I may change next time: for the first baking of the apples I would consider covering the pan for all or part of the cooking time. And I would bake the assembled tarte for a shorter time at a higher temperature. For this project I consulted perhaps twenty tarte tatin recipes. Almost if not all specified a higher temperature and/or a longer baking time. The recent NY times Tarte Tatin specifies 40 to 50 minutes at 375 deg F. Julia calls out for 20 minutes at 425 deg F. Nonetheless, not bad I thought for my first tarte tatin ever. Methode rotuts and crème fraiche cover a multitude of faults. Edit: spelling.

Rotuts' recent dinner thread left me rather melancholy. Tonight's dinner was a single lorn leftover barbequed spare rib. That and a glass of methode rotuts, of course. Dessert was a quarter of a tarte tatin. Milk substituted for the methode rotuts this time.

I cannot imagine the cord coming loose on mine. It fits tightly.

A purple straw is totally wrong for Mississippi punch.

Another young food memory. One day I wanted pie for breakfast. My mother of course said no. Then she added: "Actually in New England, where I come from, people do eat pie for breakfast...but this is not New England."

Speaking of gym socks, following my mai tai tonight I am enjoying arrack, S&C, and FP 1840. With the addition of lemon and sugar otherwise known as Mississippi punch.

I came here to start this thread but I see rotuts beat me to it. Myself, I am a child of the 40's and 50's. Some of my memories: I liked my mother's cooking, but some dishes more than others. When I was about five I expressed my preference for turkey rather than for chicken. My mother said: "You can't even tell turkey from chicken!" I replied: "Yes, I can -- turkey is drier than chicken." To this she had no answer. In school I was required to eat canned asparagus (remember this was the early 50's) and salty creamed chipped beef. Which I threw up. I never tasted asparagus again till I was twenty one. After which I became very fond of hollandaise. I did not usually get to go to restaurants. I do recall one time when a steak was ordered for me and I refused to eat it. I wanted hamburger. My mother said if the steak was cut up it would be about the same as hamburger. The waitress apologized that they did not have hamburger on the menu. I had quite a tantrum. It is not surprising I did not get taken to restaurants more often. When I was a bit older, many nights, the adults (there were three of them -- my father was Cherokee and multiple women was a cultural thing) ate a late dinner by themselves and I had a TV dinner in front of the eponymous appliance. Though as far as I can remember this was by my own misguided choice. Not long after I found myself an orphan. The food in the orphanage was OK as to quality (except for the maggots on the meat), but a bit lacking as to quantity. I never went to bed starving but often a bit hungry.

...or blackberry sorbet.

The power cord of the Anova One is removable.

Poetic license.

Dinner was delayed. It's still autumn here in Jersey.

Tonight, pesto, courtesy of my dear basil plant. Methode rotuts. Dessert: two servings of tarte tatin with crème fraiche and methode rotuts. Lots of crème fraiche. Lots of methode rotuts.

As a parent of two, I would never prepare two meals. You eat what's for dinner or you don't eat!

Admittedly I am but an amateur but I have never encountered a bad bottle of any spirit. Nor, I confess, have I ever tried a bottle of Breuil. However from my primary source of information about about Calvados: Charles Neil, Calvados the Spirit of Normandy, Flame Grape Press, 2011, Chateau du Breuil is reasonably well regarded. "Overall, the releases at Breuil are well-crafted and pure. Perhaps like the country of origin of the chateau's current owners, they are classy and discreet. They are one of the better industrial producers in the region." Possibly the original poster does not care for Calvados?

Cooking tender beef to pasteurization does not work well for me. The texture is not good. Though pork chops have worked well.

That time of year. Autumn in Jersey...while assembling tonight's tarte tatin. Though I do hope the tarte tatin doesn't suffer too much for it: 3 oz Laird's bonded 3 good dashes Angostura 1 oz fresh squeezed lemon nectar 3/4 oz orgeat Garnished with spent half lemon, lovely bouquet of mint, green straw. Must be green straw.

Today starting at 7:00 am CST the Anova 1 will be $60 off as an amazon deal, or so I just learned from an Anova email.

I have never made vinegar but there is often a mother in my commercial balsamic vinegar. No ideas on the barrels.

I used to make Biryani quite a lot in the 1970's. At this time I was in graduate school. This was before there were large numbers of people from India living in the United States. Indeed, my father's family was Indian, but this was a different kind of Indian. Anyhow, for authentic Biryani I had two informants. One said Biryani could only be made with meat. The other said Biryani could never be made with meat. For my Biryani I made it vegetarian, but served it with grilled lamb. I have not made it in decades. I want some now.

When all is said and done I think my favorite one dish meal is a mai tai.

I've used the MC method quite successfully for rendering lard, and if I had suet to render I would do it the same way. Though I confess the thought of ten pounds of it gives me pause.

I am sort of interested, the chartreuse website says: "Green Chartreuse is the only liqueur in the world with a completely natural green colour." I've never noticed a color additive notice on the label. Is it possible the green color is just chlorophyll? But then the color would probably not be light stable.

I had barbequed pork ribs (left over from last fall a year ago when I cut up my thumb). Surprisingly good, considering. Spicy coleslaw and roast fingerling (not fingers) potatoes. The pork was cooked sous vide a while ago and finished tonight with barbeque sauce. Yum.

For dinner tonight I had intended to have a bottle of Saison du BUFF. But I had a second mai tai. So sue me.

Have you ever dined in an ice cream parlor?