JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Now that that's out of the way — did anybody have a look at "Plenty More" by Ottolenghi?
Not much of a look but I looked at a copy yesterday. Made me wonder what's different from all his other books. Same soft cover and lots of pretty pictures.
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If not a freeze drier, a chamber vacuum sealer is always in good taste.
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Has anyone tried using a usuba for slicing potatoes?
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Now we're getting to the meat in the sandwich.....
Who really cares about suction cups and climbing up buildings with potatoes tied to your feet?
The spuds are sticking to the knife, it's irritating, time consuming, and can be dangerous.
Do you, Dcarch, have advice on how to mitigate this?
I'm not dcarch, however as I indicated in post #84 (though unhelpfully botching the name of the knife brand) in making my gratin dauphinois the other night not one potato slice stuck to the newwest chef's knife:
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I am fond of Japanese round ice.
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As a library worker I'd say keep it plain.
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It had been sometime since I had had a zombie. Tonight I sacrificed the very last white grapefruit from last winter...not knowing quite what I should find. No mold, very pleasant juice, about an ounce. I knew the juice was "use it or lose it," so in I dumped it all -- not wishing, of course, to end a sentence with a preposition:
1 oz S&C
1 oz Appleton 12
1 oz Flor de Cana 12
1 oz Lemon Hart 151
1/2 oz Taylor's Falernum
1 1/4 oz fresh lime juice
1 oz freshly squeezed, though not necessarily fresh, white grapefruit juice
5 ml tincture of cinnamon
1 teaspoon grenadine
1 dash Angostura
12 drops Jade 1901
Garnish of mint with purple straw. I should note I am fond of citrus and this really works for me.
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I intend eventually to buy Jennifer McLagan's book Bitter. In the meantime I adapted one of her recipes which I found online. For the very few ingredients this really delivers. Cream, blue cheese and chopped radicchio melted together and served over pasta. I am thinking even as I type this that a topping of crispy breadcrumbs would not go amiss here.
This looked so good I ran out for a radicchio. For my sauce I used Roquefort as that is what I had:
60 g radicchio
60 g Roquefort
good bunch of heavy cream
generous grind of pepper
methode rotuts ad libitum
no additional salt necessary
Bitter is on its way to me from the library.
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I do liquids in my Polyscience. I've never had a boilover yet, but it is kind of terrifying.
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Now imagine if that special water, by some circumstance, could be under well higher than atmospheric pressure...
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Following the peanut course, an almost overly unctuous (if that were even possible) gratin dauphinois. I lost a stick of butter in there somewhere. Baguette with Boursin cheese. Grilled rib eye with broccolini, barely blanched. Bottle of French Malbec.
Dessert is tarte tatin, crème fraiche, methode rotuts. There is always room for methode rotuts.
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Because tonight's dinner is gratin dauphinois, and because I am a quondam scientist, and because I have a chamber vacuum sealer, I did an experiment:
Using a flat bladed knife I cut a thin slice of potato, which of course stuck. I placed the knife over a bowl in the vacuum chamber, such that the potato slice was facing downward. When I evacuated the chamber, near maximum vacuum, the slice of potato fell off into the bowl. I repeated this experiment five times. Just like clockwork each slice fell off at the same time of the vacuum cycle.
Make of this what you will.
In addition I noted that when cut with the flat bladed knife the potato slices reproducibly stuck. However using my highwest chef's knife that has dimples on the blade, not one potato slice would stick.
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Wikipedia says that cinchona bark is the only economically practical source of quinine. One could make an infusion of the bark for drinking but the beverage would be rather bitter.
This article has a picture of the flowers, bark and seed:
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Yes, it does have sugar, sorry.
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I take quinine in pill form myself but if you insist in drinking the stuff you might want to try the tonic made by eGullet member feste:
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A problem with methode rotuts is I cannot make a liter last two meals. I measure carefully, not sure what I am doing wrong. This would not be that much of a problem since I've been keeping two pressure vessels chilled at all times, however for best results in my hands methode rotuts must be pressurized at freezer temperatures. Warmer methode rotuts may be indeed quite potable but the full expression is not realized at refrigerator temperatures.
To date I've been afraid to store the vessels in the freezer. But in desperation that has changed.
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My Tarte Tatin takes two days--cooking the apples with sugar and butter on day one, then refrigerating overnight and adding the pastry and final baking on day two.
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.
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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.
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My Anova 1 cord has removed itself on occasion. A pain.
I cannot imagine the cord coming loose on mine. It fits tightly.
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A purple straw is totally wrong for Mississippi punch.
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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."
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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.
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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.
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...or blackberry sorbet.
Suggestions for kitchen cabinet organizers?
in Kitchen Consumer
Posted
I wish I could cram more stuff into my apartment, but to me the space in that picture looks claustrophobic.