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Raamo

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  1. Dinner 2018 (Part 1)

    We made 50% of the Modernist Hollandaise sauce recipe, modified to be Bearnaise (mostly from the addition of Tarragon, since the recipe already uses white wine vinegar) It's then put in an ISI siphon and pressurized - so the volume is deceptive. The sauce doesn't keep so we used it all Cheap is relative, the best steak I've had was at the New York Grill at the Park Hyatt in Tokyo. It was Japanese wagyu filet mignon, I got to see all the cuts before being cooked - they also had a australian filet mignon - there was no question in appearance. The steak was amazing - and not cheap - I think it was $140 USD for that steak This was 8 oz and around $15. When they have had wagyu tenderloin a cut of this size would have been $30+. I won't eat cheap steak like Sirloin (I just don't like it). I rarely even cook steak at home. It's helped that our local grocery store has started to carry higher end steak. If you look at my history I mostly post fish and veg IIRC. I tend to rarely take pictures though, usually don't think about it. This event came around from getting a shipment of wine and wanting to audition a new one to decide if I should order more of it. I discovered with a chardonnay that when I drank it with turkey (MC style) at t-day I REALLY liked it, by it self not so much. Thus the steak was a suggestion from the winery. Cheese was our own idea. Historically I dislike cheese. Only exceptions have been cheap Wisconsin sharp cheddar and pepperjack from one company. Some time ago I got to try aged cheddar... and I liked it. In Japan (this was a prior dinner so I guess it's on topic :)) our 7th course out of 10 at a French Restaurant (2 michelin stars) was to pick as much as we wanted from this cheese tray: The cheese lady at our local grocery store had fun identifying the cheeses in this picture. You can see the plate in the background of our selections.
  2. Dinner 2018 (Part 1)

    Nope I'm from USA - the super market here does call it American Wagyu - it's more marbled then the normal stuff. It's nothing like Wagyu in Japan - I've been to Japan 3x and had real Wagyu many times. Anyway the American Wagyu isn't cheap I normally don't like ribeye and I enjoyed this ribeye. So there's that. I rarely eat beef, and when I do it's ternderloins or filet mignon.
  3. Dinner 2018 (Part 1)

    Dinner tonight, trying out a new wine so wanted to pair it nicely American Wagyu Ribeye Roasted asparagus Bearnaise Sauce 12 year old cheddar 18 mo Gouda My wife doesn't eat steak so she had Eggs Benedict w/ Bearnaise Pre Sousvide: \
  4. Dinner 2018 (Part 1)

    In Japan I had curry with wieners, so I tried to recreate. This version I made has too much onion but was still quite tasty. And the frankfurters are excellent. I'll keep working to refine it
  5. Dinner 2018 (Part 1)

    Pasta tonight and side salad.
  6. Lunch! What'd ya have? (2018)

    We recently got back from 2 weeks in Japan. Picked up some new dishes for tea, rice, sake etc. Today for lunch, Tsukune - Japanese meatballs with Rice and Sake. For desert: 3 Japanese sweets we picked up in Japan and a tea I discovered over there... darjeeling The Sake is from our last trip, still good even though it's > 2 years old
  7. Lunch! What'd ya have? (2018)

    Today's lunch - pizza - thanks to BOGO at our local grocer we got 2 for 1 moz - so this is the 3rd pizza pie in 5 days. I decided these last 2 times I wanted sausage instead of pepperoni. This is hot italian sausage from the grocer's meat dept. The pizza was a slot higher in the oven then normal and thus the top is a bit more done around the edges. I believe being above the fan is also why the cheese isn't as brown as other pizzas. We're going to move the rack down to where it should be before the next attempt. That being said it was very tasty. My wife even put Shiitake mushrooms on her side, there's onion and red pepper over the entire pizza.
  8. "Modernist Pizza"

    I found it - that's too bad. We found the position of the pizza makes a difference, I had the rack set to the top for tsukune - and my wife only moved it down one wrack for the last 2 pizza attempts - including today. The higher the stone and pizza is in the oven the faster the top will cook, we are going to lower the stone one more notch to where it normally is and that makes quite a bit of difference. Today by time the bottom of the crust was done to our liking the top edge was darker then we like. But it still tasted good. I'll post that over in lunch. We're also lucky that our oven will do 550F and has a pizza setting that involves running the fan some. Hopefully in any MPizza book they spend time looking at ovens that are not what might be considered high end. Ours being Thermador is quite expensive.
  9. "Modernist Pizza"

    It's the one down side - my wife reminded me we spent years trying different crusts before we found the ATK one. MB one is good - recipe makes more then the MB version but it is more effort for not a lot of improvement. The ATK one is a high bar to set. It's made in a food processor quite quickly and then goes in the fridge. The time to ferment is key to good tasting crust. Since you have MB try their crust some time - it does require 24 hours fermenting, it's really good. I would agree there, I'd rather have MPastry then MPizza. But I'll take MP in either form.
  10. "Modernist Pizza"

    While it's taken making the dough days in advance, using a pizza stone in an oven that can get to 550f (and preheating it long enough), making the sauce ourselves, etc. It's become clear we can make make really good pizza at home that rivals the pizza joints with 700-900f ovens (the main thing you can't easily get at home). America's test kitchen spent time working out really good pizza crust, MB expanded upon that but didn't change the recipe that much - both were designed for home ovens - a key. The pizza sauce in MB is a nice improvement over prior sauces that takes better to freeze/thaw in a home kitchen (it uses canned tomatoes - so pre cooked so you don't have cook it again before you bake). It seems likely that with more time spent this could all be improved further. But thanks to ATK, MC and MB we don't get pizza outside of our house very often (and never at the main chains like pizza hut, dominoes, papa johns etc), it's just that much better at home. And we've made it for others who are impressed by it. While yes pizza is 100% personal preference - making a really good one at home is within reach if you have the right tools. For me this all started because I hate large (or standard) amounts of cheese on a pizza. And it's a pain getting just the right amount (which is very little, see pictures I post in Dinner). The quest for better pizza at home has taken a long time - and maybe with MP will get even better.
  11. "Modernist Pizza"

    I just tried to post about this and put it in the wrong forum lol. This is going to be interesting to be sure. Their website is active as well. http://modernistcuisine.com/2018/03/modernist-pizza-is-underway/
  12. Lunch! What'd ya have? (2018)

    This weekend was nuts - ate lunch both days at my desk - work emergency. So nice today to eat at the table with my wife - and this was lunch!
  13. Lunch! What'd ya have? (2018)

    It's Saturday, but it feels like a week day since I've been working all day.... No time to get away for lunch, but my wife made Fish and Chips - I had Halibut fish and chips in Alaska 11 years ago, so I love recreating that. She said it's harder to do all this solo, but she pulled it off! Very yummy (And she had an excuse to drink 1/2 a beer for lunch)
  14. Dinner 2018 (Part 1)

    From Modernist Cousine at home, Tsukune (つくねはおいしです)! It's a Japanese meatball made from dark chicken meat, ginger, leeks, toasted sesame oil, egg, and normally yakitori sauce, we just use a really good teriyaki instead. Japanese rice and roasted zucchini really round out the plate, a negroni makes for a nice cocktail.
  15. Breakfast! 2018

    We were inspired by the recipe for marmalade in Patisserie, an amazing cookbook by 2 Curleys. It calls for 2 oranges and 1 lemon. I really love white grapefruit, we're searching for alternative ideas to use in panna cotta so my wife said we should try a marmalade made out of white grapefruit. We made this from one white grapefruit by removing the rind, and any pith from the rind, chopping the rest of the fruit into chunks, slivers of clean rind goes into a cheesecloth bag and everything along with water and sugar goes into a pot for ~2 hours. Strain out the solids, and put the liquid along with the rind into a new pot - heat until 218F, we had to add a little pectin to get it to firm up, toss in a little lemon juice for additional acidity and a pinch of salt: Result ~3 cups of white grapefruit marmalade that is amazing on toast. Alas while amazing on toast it's a bit too harsh to use in a panna cotta. Going to try my grenadine trick using my spinzall - remove all the solids and then heat and add sugar. But at least this turned into happy breakfast!
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