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Everything posted by PassionateAmateur

  1. That Potato Filling recipe sounds just like my friend's dish. Alllllllll the carbs. Coma here I come!
  2. The High Holy Day will be pot luck at my place again this year. I handle: turkey (with extra legs and wings, dry-brined and then spatchcocked) - here's last year's alien baby: gravy (made stock from necks/backs last weekend, reduced so it will fit in the freezer for a few weeks) dressing (bread, onion, celery, wild boar sausage, pecans, granny smith apple, herbs, butter and stock) sour cherry pie chocolate/caramel tart a green veggie (since everyone else seems to always bring root veg) pear cider My friends are signed up to bring: Cranberries Three Ways (one of which is Ocean Spray in a can -- woot!) Dutch Potato Casserole (sort of a mashed/dressing combo - apparently very Western PA) Brussels Sprouts with bacon Barton's Kamikaze Casserole (a mix of 4 or 5 different roasted root veg, spicy and very very good) Candied Sweet Potatoes - no marshmallows! Rolls -- both the soft gooey white grocery store variety and also the fabulous bakery sourdough variety Corn casserole Mushrooms stuffed with crab/herbs/breadcrumbs Mashed Potatoes Frangiapane tart with fruit a LOT of wine.
  3. Raspberry mousse cake: 3 thin almond sponge layers separated by yuzu curd and passion fruit curds, surrounded by raspberry mousse. dehydrated raspberries on top.
  4. As with every tool I've ever hunted, JB Prince has them: https://www.jbprince.com/garde-manger/fish-bone-tweezers-angled.asp
  5. Weinoo -- Where did you order the stainless pegboard from? My Brooklyn apartment still has un-utilized wallspace!
  6. Thank you so much - will save this in 8 different places so it can never disappear on me again
  7. I'm thinking about adding a thin, slightly-softer-than-normal pate-de-fruit layer in an entremet...want that super power hit of flavor. Cross your fingers for me!
  8. Thanks so much, Kerry -- you're a lifesaver!
  9. Hi All, The link on the Boiron site no longer works to pull up the various formulae to make pate-de-fruit from their purees. Did anyone happen to save it somewhere that they can share? Thanks!
  10. BeeZee -- can't help you with the rice dressing, but King Arthur makes gluten free flour - I wouldn't trust it for baking bread, but it works just fine as the thickener in gravy (I had "that one guest" at my place last year). Worked exactly the same as normal all-purpose. Whoops -- just saw your later post. Oh well, someone else might need the suggestion!
  11. Thanks all. Keychris, at 246 is it about the texture of fudge? I’m worried I’ll tip it into chewy-taffy territory.
  12. Tiny pork pies! Kept it simple -- shoulder, bacon, shallots, granny smith apple, cognac & cream.
  13. 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
  14. 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.
  15. Just finished re-reading Kitchen Confidential. Such a shame that voice is lost to us!
  16. In a Brooklyn apartment, it's not just the kitchen that's small.
  17. 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!
  18. 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!
  19. 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!
  20. Thanks -- will experiment this weekend.
  21. 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.
  22. I know -- in fact I braised some on Sunday and am still enjoying the leftovers. But I'm interested in roasting too!
  23. 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!
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