JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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19 hours ago, heidih said:
This recent scratch one from Serious Eats looks promising. I like how he analyzed the spice blend. Not as labor and time intentive as yours. http://www.seriouseats.com/2018/01/how-to-make-from-scratch-japanese-curry-thats.html
Much of the time savings come from not roasting bones for the bone broth and from not having to source koji from Japan.
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13 minutes ago, Kerry Beal said:
Learned something new - you can airdrop photo's between phone and laptop - just need to figure out where they went - they go to downloads!
Totally insipid salad.
Salmon - decided to do this rather than the beef - beef has always been too dry - this was quite tolerable.
I can hear the little Anna voice in my head saying "you ate fish?"
Was the in-flight movie Airplane?
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For russets I typically buy individual big potatoes from the bin. Last fall I tried a bag of russets from amazon. As I recall I was well pleased. These were as you say, clean but rough. But amazon discontinued Fresh delivery to my area. Oh well.
Though seriously I would be concerned about potatoes lightly brushed and rinsed unless they were organic. Maybe that's just me. I either peel mine or scrub them within an inch of their life.
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For a softer bread I think the Cuisinart electric knife would work pretty well.
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8 hours ago, gulfporter said:
For those unfamiliar with disease, here's a link with pics...the condition of right hand looks almost exactly like the 2nd photo on page:
All too familiar here but mine has not progressed as far. I can't place my hands together but thankfully I can still cut butter with a knife. Worse was frozen shoulder, believed by some to be the same disease, which made it difficult to cook or eat...details, I know. Sorry if too much information.
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8 hours ago, boilsover said:
Gosh, I'm having a hard time getting my mind around how you'd slice salmon (or bread, or charcuterie) without board contact. I totally get slicing certain things, e.g., turkey breast, ham/venison joints, etc. "in thin air", but I don't think slicers were intended for such limited use. Would you please explain?
Here is a video I found:
Note there is a story to my salmon slicer: two friends were getting married. I wished to surprise them with smoked salmon at the reception. So of course I needed a salmon slicer. I did not find it at a thrift store.
...Turns out the salmon was pre-sliced.
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4 hours ago, MetsFan5 said:
I’m going to contest that as a born and raised and a forth generation Jersey girl.
Well, I'm not born and raised though I have lived here ever so short of fifty years. (And before that in Philadelphia, spending three months a year at the shore.)
I may have memories of good local tomatoes but I sure haven't tasted one in decades.
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5 hours ago, adey73 said:
how you rating the curry though?
Instant coffee isn't exactly Desi, but looks interesting ingredient list?
I've made the curry a couple of times and I like it. It is however a lot of work.
I wouldn't mine considering other curry recipes but I can't say I've found any others that are not based on a mix.
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2 hours ago, DiggingDogFarm said:
Yeah, in my experience, a good electric knife works good for baguettes and the like.
Edited to add: Placing the loaf on it's side during slicing seems to yield the best result.
I bought a Cuisinart electric knife with a bread blade, as shown in Modernist Bread. It doesn't cut though bread. Nor do my chef knives. No problem for a heavy serrated bread knife.
Your mileage may vary.
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58 minutes ago, boilsover said:
Yes, of course. But a lot of the time you are, even close to the heel. Or am--today I thin-sliced some leftover NYE prime rib for French Dip sandwiches. I have an ancient, thin, 14" Henckels slicer that would only contact the board at the extreme tip if I wasn't prepared to hang the handle over the edge.
Granted, and I have a similar 12.5 inch (blade length) Wusthof. I don't think these knives were meant to be used for slicing against cutting boards. Mine, as I recall, was sold as a salmon slicer.
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6 hours ago, Raamo said:
Seems king author sells it.
Yes, I have King Arthur's. Good stuff.
Back to bread, I had a fail. My French lean dough boule came out as if it were a rye bread, dense and chewy. Not horrible but not French lean bread either. I know it was not the dough because I baked a perfectly lovely baguette from the same batch. All I can think of is that the boule was over proofed, but I am not sure.
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53 minutes ago, boilsover said:
Pinch grip and palm that thing. A lot of bread knives and other slicers are like this or worse. Just keep your handle off the board's edge.
Bread knives, yes, one reason why I just got my new 10 inch Henckels, which has a lot of clearance. But for slicing you are not necessarily going down against a cutting board.
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10 hours ago, blue_dolphin said:
I got them from a hydroponic grower who sells at the local farmers market. They aren't summer tomatoes but at least they are picked and brought to market ripe so they're pretty good.
Last night for me was leftovers, otherwise not worth writing about, but I did enjoy the last of my summer tomatoes: Mountain Magic. And it's almost time to order more plants for this year!
For tomatoes in winter (or any other season for that matter) it's hard to beat Mastronardi Sunset brand tomatoes. These are greenhouse grown. Other brands of greenhouse tomatoes have not done it for me. Even in tomato season, to my taste Sunset beats locally grown tomatoes (except my own). And this is New Jersey, the Garden State! I don't understand why but it is so.
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8 hours ago, ElsieD said:
Including the carrot and red pepper?
I would just freeze the liquid in an ice cube tray, not the vegetables. I use this method for bagging dashi in my chamber vacuum sealer.
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1 minute ago, dcarch said:
It really depends on what you are cooking. You will have splatter if you are cooking oily and fatty stuff.
If oil or fat is heated at over 300F, it will create a little explosion when it meets water.
dcarch
I'd consider a whole duck "oily and fatty stuff". No spatters and a nice bowl of duck fat and drippings at the bottom. And I'm still working my way though that duck fat.
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38 minutes ago, kirk9000 said:
With all due respect to Nathan Myrhvold and the Modernist Cuisine team, I do find it ironic that a "Modernist" book is only available in a 50+ pound giant hardbound edition. I am in the sad position of having no more space for physical cookbooks, so I can only buy electronic ones. And realistically, the size of the physical books makes them rather ill suited to reading or using in any productive way. I wish that Myrhvold and company would consider releasing an electronic edition, or at least a more manageable physical one. Note that the problems are compounded by the fact that there are undoubtedly an enormous number of errata in the book (that was my frustration with the original Modernist Cuisine) thus shortly after purchasing one is left with a precise scientific cookbook book which is riddled with corrections that are hard to access. When I contacted Modernist Cuisine suggesting that they should replace books that contained hundreds of errors (as other publishers have done with problematic books), they basically laughed at me. My only conclusion from all of this is that these are books which are designed to sit on a shelf, not to be used.
I don't have the luxury of a shelf but one book fits on my dining table at a time. Volume 3 at the moment.
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5 minutes ago, andiesenji said:
It has been many years and I don't recall exactly but I think it was boneless turkey breasts and rolled and tied pork roast that was worst.
Were using your Farberware as a rotisserie? I can't imagine stuff going anywhere but downward, in which case any drips or splatters should be well contained. Most of my rotisserie experience is with whole fowl.
I've been using the Farberware probably half my life. Maybe it's time for more chicken mechoui.
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13 minutes ago, andiesenji said:
The one I had did. I had to cover the kitchen table with newspapers, otherwise it was a bitch to clean.
It was a wedding gift and I used it a few times but I eventually gave it to my sister in law.
Odd. What were you cooking and what part of the appliance were the spatters coming from?
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8 minutes ago, weinoo said:
Yes - don't all of these damn things splatter grease?
I was unable to sleep last night - that Phillips piece of crap is all over the TV infomercials.
My Farberware rotisseries do not splatter grease.
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1 hour ago, liamsaunt said:
Poblano pepper stuffed with brown rice, chiles tomatoes and cheese. Slaw made from jicama, carrots, bell peppers and cilantro
Can I like this except for the brown rice?
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17 minutes ago, jer_vic said:
@JoNorvelleWalker: No, I don't think so. I literally saw water spitting out of the nozzle in the picture, and falling onto the bread. Mind you, there seems to be less of that happening now, so maybe it is just "breaking in"? I'll have to try another loaf and see....
Oh well. Did the drops of water hurt the bread?
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5 hours ago, helenjp said:
Absolutely and utterly Japanese rice. Doesn't mean you can't have whatever rice you prefer, of course.
Thanks!
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Forgive me if this is a naïve question: is Western style rice traditionally served with curry or is Japanese style rice? I have made curry by the umamimart recipe a couple of times now and I find I much prefer Western long grain rice with this than Japanese.
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On 1/7/2018 at 4:33 PM, jer_vic said:
Hi! This is my first post to eGullets. I found the site when looking for info on peoples experiences with the recipes in Modernist Bread. I've really been enjoying reading that thread, and this one here (and it's earlier incarnations). That lead to my recent (last week) purchase of a CSO (yes, I'm blaming you guys for that).
So far, it's been good. Toast is fine, poached eggs were good, as were chicken wings. So yesterday I thought I'd try bread. And had a few problems. I used the Country Rye recipe from Tartine Breads (x 1.5, to make 3 loaves). One I cooked in the CSO, the other 2 in the combo cooker in the oven. The combo cooker ones were fine (could have left them a couple more minutes to deep the colour, but the temp. was good - see pics).
The one in the CSO....
So I:
1) Preheated the oven with the pan in it to 450F using the convection bake setting.
2) Turned out my dough onto a piece of parchment paper, and slid that onto the hot pan.
3) Cooked the bread on the Bread setting for 40 minutes at 450F.
At the very start, this nozzle (for back of a better word) on the right side upper part of the oven started burping water drops (large drops)
intermittently onto my bread! This does not seem right. Later, I did a steam clean cycle, and noticed more water burping. (see oven pic with nozzle circled in red below).
At 30 minutes, the top was getting dark, so I put a piece of tin foil on it.
At 35 minutes, I pulled it out and checked the temp. 190F. Put it back in for the remaining 5 minutes, and pulled it out. Looks underdone, and doesn't
look like it rose enough (see pics).
Any suggestions? Why the liquid water burping out of what I assume is the steam nozzle? Advice on bread? Lower temp, longer time?
thanks in advance....
Jer
@jer_vic I have another thought! (Forgive me, I suffer them from time to time.) Tonight I was rereading MB Vol.3 to accompany my mai tai. This quote leapt out at me: "What may look like beads of sweat on the loaf are actually dew drops." (p3-284). This applies to baking with a steam oven.
Could this be what you are seeing?
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Feedback on new 'low entry barrier' bread kit
in Pastry & Baking
Posted
Page reference, please.