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Posts posted by PassionateAmateur

  1. 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.


    • Like 6
    • Delicious 1
  2. On 11/5/2018 at 12:33 PM, BeeZee said:

    I may have a guest for Thanksgiving dinner who must eat gluten free (sorry, no gravy for her, not making two batches) does anyone have a favorite recipe for rice dressing in case I need it? I don't mind making a small batch in addition to the bread variety since I will eat the leftovers. My bread stuffing/dressing has mushrooms and onions, so an alternate flavor profile would be nice (maybe dried fruit?).

    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!

  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).



  4. 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. 17 hours ago, JoNorvelleWalker said:


    This puzzles me.  My anova takes up less space than almost any of my kitchen toys, rotor-stator homogenizer possibly excepted.


    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!

  6. 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!

  7. 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.

    • Like 1
  8. 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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