Raamo

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About Raamo

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  1. I have bought 2 kitchen knives in Japan and flewn home with them in my checked luggage - I declared them but since my total was under the limit both times I've payed no duty on either. I also have ordered quite a few things from Japan - one time I had to pay an admin charge for customs - basically if you get unlucky and they inspect your container you get charged - this was via FedEx. I'm told the odds are much lower other methods of shipping
  2. We got a shipping update today It included this: Do you have any friends or family members who missed out on the Spinzall pre-order? We have a few units left in our pre-order batch. Email service@modernistpantry.com and put "Spinzall Purchase" in the subject before August 7th, claim your Spinzall, and receive your unit as part of the pre-order first batch, directly from China. Modernist Pantry will also be creating a product page on their site. If they don’t buy now, they will have to wait till October to get one. Here's the details on the status: Good news! – We plan on shipping your Spinzall between August 15th and 24th. In order to get your Spinzall to you as soon as possible, we are shipping direct from China. This means that Modernist Pantry won’t have direct control of the shipping, but we at Booker and Dax will make sure that any shipping problems are solved quickly and to your satisfaction. We need you to verify your shipping address very soon (see below). Current Status: Dave just got back from China where he approved all the parts for the Spinzall –The so called “Golden Samples.” The testing lab has given us the Preliminary OK, and all of our materials have passed their tests for FDA compliance. The Pilot Production run is finished! This means the manufacturer has verified that their assembly line can make the Spinzall to our quality specifications. The First Production Run is scheduled to be finished by August 10. Although this is a bit later than we had hoped we will save a lot of time by shipping direct. We have started working with someone in Hong Kong and China named Chris who is our eyes and ears in the factory and will be bird dogging everything that happens between now and when you get your Spinzall. Modernist Pantry will have starter kits of enzymes and wine fining agents available by the time you receive your Spinzall. We are still trying to find the best deal on transformers for our international customers. It's almost here!!!
  3. Latest update - this will be in the hands of folks who ordered it in August or September. I'll report back results, but we have a few things in mind already
  4. Google lead me here: https://blog4foodies.com/2013/01/29/centrifuge-in-the-kitchen-a-buying-guide/ and here: https://www.scientificamerican.com/article/a-new-spin-on-cooking/ Once more people have this I'm sure we'll see more innovation too.
  5. I'm looking forward to spinning cheery puree, we have cherries (from our tree) but they foam up like CRAZY when I add them to coke. I wasn't confident this was going to be funded, so I'm pretty glad they are still making it.
  6. https://www.youtube.com/watch?v=cxngD1Tbk78 This is the video that came out with the update, I backed this super early on and I'm glad they managed to negotiate so these will still get made. I'm guessing the goal will drop to the amount pledged later today.
  7. This is pretty darn cool - my wife said no to any centrifuge as they were too big. Since this is small she said ok and I am number 148 or so.
  8. I preordered it - hopefully amazon's price will drop a little, and it's risky getting 1st edition but that's what pencil and errata is for
  9. I kind of mixed it all together - it's all delicious I don't cook pork like ever - in the past it was tenderloin or bust. But I'll have to consider ways to experiment. The recipe said to discard the excess fat, but there was little to none post cooking, I think most of the excess was rendered.
  10. I few days ago I decided I wanted to try the BBQ Pork sandwich, fried pickles and beans from Vol 5 of MC. It seems I can't get pork shoulder with the skin on here in Minnesota so the butcher suggested I go with a steak on the bone. Spoiler: It worked just fine! Here it is all bagged up . That went into the 150 F water and I pretty much forgot about it for 3 days. The next day I decided to make pork stock for the first time, I've made MC Chicken stock many many many times but this was the first time with pork. This is for the beans, and it requests brown stock which we prefer. Here is the pork and veg before it went into the oven. We have a Thermador oven and it has a roast setting which worked great in browning all this. It then went into a pressure cooker with tyme and rosemary for 2 hours. The result looks like this after it's been strained: My wife reduced pomegranate juice for me to make pomegrante sryup, and I forgot to take any pictures of that. It was funny since the day before she heard Lyun on the splendid table talk about making your own and Alton Brown has a recipe for it in his later years book. She just reduced juice and wow it's potent! I then realized the beans required Tomato Confit to which my wife joked about needing tomatoes (there were a few kgs of them on the kitchen table waiting to be processed from the latest batch of the garden). She skinned them all and I prepared them for the oven along with bayleaves, tyme, garlic, light corn syrup, and evoo. These spent time in the oven, I used the convection setting since I figured that would dry them faster and it sure did. They were flipped over and dried until they were deep red. It was no fun removing the tyme from the tomatoes, I got what I could off and left the rest. I sieved the oil and vacuum sealed that with the tomatoes: There is 75g of confit here, I made 1/2 the recipe. Only 30g was required for the beans but this tastes great by it self so we're going to put it on bread. Then I was ready for the bean sauce, take the stock, minced onions, confit, pomegranate syrup, mustard, scotch instead of bourbon, maple syrup (we only had class A), and paprika instead of the pepper combine and reduce. This is what that looked like this: The beans were soaked over night, and pressure cooked for 25 mins. Once things were cool enough the sauce and beans was combined and seals in a bag. This was cooked sous vide for 1 hr at 176F and the result looked like this: Ok now it was time to make the fried pickles. I had a heck of a time finding pickling cucumbers but managed to get some on Friday and they went into a bag with the long list of ingredients and spend a few days in the fridge. They came out this evening and I pulled out 125g or so of them, here they are drying off before they go for a dip in the batter: The batter is Trisol from Modernist Pantry, water, AP Flour and some yeast - we used dry so for 1/2 a recipe it was 1g. Note for those that make this if your pickles are small this makes more batter then you need. 125g is 1/2 pickles and 1/2 batter is too much, we'll make 1/3 or 1/4 of the batter next time. So the pickles went into the batter and then into the oil. Back to the pork, it came out of the water before the beans went in (I only have 1 immersion calculator, the 2nd one I backed on KS 2 years ago is way way behind on deliveries) but this was all fine: Here is what it looked like after 72 hours: It fell right off the bone, and was so easy to pull apart: The BBQ sauce was the Kansas City one because my wife picked it. She doesn't like very acidic BBQ sauces (while I do) but even if this BBQ sauce had ketchup as the main ingredient the 15 other things I added made it amazing! We used one of our own hot peppers in it which really elevated the taste, interesting it was most spicy when it first came off the heat, it mellowed out as it cooled and then was in the fridge. Here's the BBQ sauce, it's stupid good just by itself! So I measured the pork and added an equal amount of BBQ sauce. Mixed away and this was the result: And the final plate: We forgot the sherry vinegar at first so I wasn't as sure about the beans until I added some of it. Then the beans became amazing! The pickles are the best fried pickles we've ever had. just the right amount of crunch and the zingy pop of the pickle. My wife says I can make them whenever I want. The bun is 1/2 because I found in past I need 1/2 bun at a time or the bread gets soggy. It's a toasted bun and the meat just melts in your mouth. I HATED pulled pork growing up because it was dry and inedible no matter how much BBQ sauce you put on it. In Ivan Ramen's book on Ramen he has a recipe for slow roasted pork with fat. I made that and thought the pulled pork was good but it needed a lot of BBQ sauce (which was from a bottle, albeit a good bottle). This blows that pork out of the water! I need to find something else to cook for 72 hours I made the Turkey Leg Confit twice for T-Day and practice T-Day a few years ago and that was OMG off the charts good too. We've had the sous vide set up for a few years now but I mostly have used it to cook chicken. Anyway hopefully this helps anyone else that wants to make this, it's worth it. If you do the beans don't forget the sherry vinegar.
  11. Dinner 2016 (Part 7)

    Tonight was all from Modernist Cuisine vol 5. It's pulled BBQ Pork made with Kansas City BBQ. Fried Pickles and the baked beans. It's the first time I've tried 72 hour pork and this is how I'll make pulled pork from now on! The Beans were a bit too strong until we remember to add the sherry vinegar and that made them off the charts good. The fried pickles are just dream like, we each ate about 60g of them. Needless to say I'll be enjoying left overs for a few days. I'll post details of the process in the MC thread.
  12. I've had my VP215 for a month now, and I use it nearly daily. We vac seal cheese that we don't use very fast, open the bag up use the cheese and seal again. Working great for the more expensive cheeses we get for Risotto. I made a huge batch of marinara sauce, sealed it in 2 different size quantities, now I can pull some out and make vodka sauce in the same amount of time as the noodles cook. I vac sealed turkey legs to make turkey confit (from MC@H) and it was amazing. I compressed watermelon, it gets too boozy with high proof booze, but just alone + some really good balsamic vinegar makes for a great appetizer dish that people don't expect. It's so much easier to get stuff out of a bag then a container, and flat packing saves so much space in the freezer. Not to mention it's easy to slip a bag of sauce in the fridge to thaw overnight - containers often times not so much. So for anyone that doubts just how much they will use one of these... as long as it's easy to get to you'll find uses you never dreamed of.
  13. 4 pages about chopping onions... shows we're serious here I guess I've done the horizontal cutting when I want a real fine dice, but I skip it when I'm not interested in small dice.
  14. Thanks btbyrd, Next time we're at the supermarket it'll be hmm what to try out this time
  15. Have you tried this with anything besides cucumbers? And this works with any brine that you would normally make pickles with - it's just a way to do it faster (or if ones impatient) ?