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  1. Thanks all. Keychris, at 246 is it about the texture of fudge? I’m worried I’ll tip it into chewy-taffy territory.
  2. PassionateAmateur

    The Savory Baking Topic

    Tiny pork pies! Kept it simple -- shoulder, bacon, shallots, granny smith apple, cognac & cream.
  3. Hi All, After binge watching Great British Bake Off, I decided to make Millionaire Shortbread (cookie bars with shortbread base, caramel layer, chocolate layer on top). All the recipes I found online had slight variations on the following for the caramel layer: sweetened condensed milk + sugar + butter, boil x amount of time. Experiments came out bland, over-sweet, underwhelmingly caramelly, and grainy - blech. Yesterday I decided to tweak my regular caramel sauce recipe to make my own -- I believe I ended up going with 800 g sugar, 440 g heavy cream, 360 g butter, dash of salt - I cooked the sugar to nice dark caramel, added the dairy & salt, then boiled, stirring until temp came back up to 238 degrees F. Poured over cooked shortbread in pan, let cool a bit, covered with melted chocolate and let set overnight at room temp. The flavor and smoothness is out-friggin-standing. But, while I've gotten rid of the graininess, I have definitely not chosen the correct temperature, as it seriously oozes when I cut into bars, rather than cutting cleanly. Anybody have any thoughts on what temp I should have used? Clearly 238 is not a winner. (though I am still totally happy eating these with a fork, since they can't be finger food). Thanks! Emily
  4. PassionateAmateur

    Chili Infused Tequila?

    3-5 habaneros, if sliced, are likely going to produce rather more heat than you're looking for in a 1.75 bottle. I'd suggest tasting it after about 15 minutes and then at 10 minutes intervals after that, so you can stop when it gets painful.
  5. Just finished re-reading Kitchen Confidential. Such a shame that voice is lost to us!
  6. PassionateAmateur

    Slow-roast short ribs?

    In a Brooklyn apartment, it's not just the kitchen that's small.
  7. PassionateAmateur

    Slow-roast short ribs?

    I tend to do multi-course dinner parties for 10 or so guests and the counter space for the water bath is just too much -- kills my prep space for all the other courses. Ends up more of an inconvenience. If it turns out I won the lottery last night and can buy a brownstone, i will definitely revisit!
  8. PassionateAmateur

    Slow-roast short ribs?

    I do have a stovetop smoker -- will start there then go to a nice low 250 oven until they're melting off the bones. Thanks for all the suggestions!
  9. PassionateAmateur

    Slow-roast short ribs?

    Interesting. I gave up on my sous vide setup -- took too much real estate. But thanks! I'm curious that everyone's suggestions avoid actually slow-roasting, and none of my gazillion cookbooks mention it as a possibility for short ribs either. Anyone have any thoughts on why this pretty basic technique doesn't get used for this cut? I'm thinking I need to run some experiments even at the risk of ruining a glorious piece of meat!
  10. PassionateAmateur

    Slow-roast short ribs?

    Thanks -- will experiment this weekend.
  11. PassionateAmateur

    Suggestions re Japanese noodles?

    I picked up a nicely priced copy of the old version of Japanese Cooking, and leafing through it gave me the distinct feeling I need to read the whole thing closely, rather than my usual browse for a likely recipe and get cooking. MFK Fisher's fault - the lyrical intro sucked me right in.
  12. PassionateAmateur

    Slow-roast short ribs?

    I know -- in fact I braised some on Sunday and am still enjoying the leftovers. But I'm interested in roasting too!
  13. PassionateAmateur

    Slow-roast short ribs?

    Hill Country BBQ in NYC serves this meltingly tender, fabulous beef short rib --I believe it's just salt, pepper and hours and hours of smoke. (I dream about it sometimes.) Though I can't recreate the smoke in my Brooklyn apartment without getting a visit from the fire department, I was thinking that a slow roast could still be very pleasing. Has anyone tried this with short ribs? I was thinking a 225 degree oven until the meat comes to 180. Sound right? Also -- would I need to sear first to get a good roasty/crusty exterior (which I don't need to do for my porchetta recipe - though that gets a wine/drippings slathering every 1/2 hour or so, so the sugars might be doing the work there)? Any thoughts/experience/technigques appreciated!
  14. PassionateAmateur

    Prep bowls

    About 12 years ago I scored about 15 small pyrex bowls that a neighbor in my apartment building had left in the communal "free to whoever wants it" zone - they hold maybe 1.5 cups, go in the microwave, stack...couldn't have been more perfect if I'd had them commissioned specially for me. It's the little things, you know?