Jump to content

Raamo

participating member
  • Content count

    229
  • Joined

  • Last visited

Everything posted by Raamo

  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. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  8. 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.
  9. "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.
  10. "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.
  11. "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.
  12. "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/
  13. 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!
  14. 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)
  15. 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.
  16. 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!
  17. Dinner 2018 (Part 1)

    It's halibut season! Apparently started on Monday, so fresh halibut is in. Cooked SV to ~114F, potatoes are Yukon gold steamed in the steam oven, and smashed with butter, carrots were broiled and extra yummy. That cook top that doesn't' work is now totally broken, it was returned with the 2 burners on the working side flipped for controls yet not for sensors so it's not at all usable. Thus I'm glad for SV, my steam oven, and normal oven. Also the halibut was approved by my cat:
  18. Our induction cooktop is in the shop - managed to stump techs for almost 2 months (of trips to our house) - 2 of the "burners" don't work which means no large burner and thus no bagels... which makes me sad (I have a large pot that's the lye pot). But the white sandwich bread doesn't require any of that, can be mixed in a food processor, and makes amazing toast. So this is the 5th time or so I've made it, first time with osmotolerant yeast and actual whole milk. The food processor makes it so easy to mix this bread. The directions say to oil the top of the loaf - but I haven't done that since the first time - it gets plenty dark without any oil on top. This is the tallest loaf - likely due to the brand new yeast and being properly osmotolerant. I make it on Sunday/Monday, and it lasts us all week - sure it dries out a little bit - but since we're toasting it it's fine. We always manage to polish it off each week. It should make great french toast - but yet to try that.
  19. Lunch! What'd ya have? (2018)

    Lunch today, fried catfish and succotash. From 30 min meals by America's test kitchen. Nice and colorful
  20. Made Hamburger Buns for the 3rd time. More I make this the better I feel I can troubleshoot the recipe. This time I didn't use the fan in the oven, this was the minimum time in a 375F oven.
  21. Dinner 2018 (Part 1)

    We're now doing MC meals on weeknights... 72 hour pork shoulder pulled to shreds and mixed with east Texas BBQ. On MB Buns with White Cabbage and Apple slaw. The pork had a sell by date of Friday so the store discounted it 33% So nice cheap meal. We're trying different BBQ sauces each time, right now Memphis is my favorite.
  22. Dinner 2018 (Part 1)

    Tonight we tried something new again: Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) from serious eats: http://www.seriouseats.com/…/sichuan-chicken-salad-chinese-… Chicken cooked sousvide at 150f and shreaded and mixed with a bunch of spices! Pretty interesting - basically an Asian chicken salad.
  23. Dinner 2018 (Part 1)

    My wife thought since we have had awesome beet salads at fancy restaurants before we should try to make our own. Butter lettuce, roasted beets, toasted walnuts, grated parmigiano-reggiano, balsamic vinaigrette, and fresh ground pepper. Served with toast from the white sandwich bread I made earlier. Verdict: amazing!!
  24. Today I made White Sandwich Bread, not sure why they say to egg wash or put oil on top - got WAY too dark, it's rich enough I am not a fan of eating this "fresh" but it makes awesome toast and since there's 40g of sugar in the 1kg loaf - the toast browns nicely. I made this in the pullman loaf - but left the top off - which is pretty much required if you're trying to use 1kg of batter. Not sure what I'll do next, this one supposedly gets stale after 48 hours - but since it's bound for toast and possibly french toast I'm not as worried.
  25. Bread seems like the place it might not matter - other baked goods if the PH is important to obtain a desired effect - it would be more important to get the right kind of cocoa.
×