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Everything posted by donk79

  1. Over the past several years, I have made several batches of fermented peppers that then became hot sauce. My absolute favorite had a large amount of pear in the ferment. Something about pears and fermentation that, for me anyway, just works!
  2. If you would not mind going deeper into your process, I would love to hear about it. Thank you!
  3. A year or two ago, all I was hearing about online was Allepo pepper. So I hopped on Amazon (I think, iirc) and ordered some crushed (ground?) Aleppo pepper. It was wonderful. I sprinkled it everywhere red pepper applied. I didn't forget about it, but gradually it applied fewer places. Then, this evening I saw a mention of Marasa pepper. It reminded me very much of the first mention I heard of Aleppo pepper. And then I had to wonder if it was actually the sourcing of the red pepper that attracted me initially or perhaps only the freshness. I have lots of a serrano type hybrid coming out of my garden right now. I would love to produce my own gloriously wonderful ground pepper and pepper flakes. If you have any insight or experience, I would love to hear what you have to share. Thank you!
  4. Virginia also has a state ABC monopoly, but our stores seem fine.
  5. I'm late to the party, but something associate with the manufacture of the pans would make sense to me. What material are we talking? Steel? Enamel? Copper?
  6. Truthfully, I love having it spread out. There's so much to take in! Thank you for sharing!
  7. My experience with cream cheese is that it helps with emulsification. I made pimentoish cheese recipe recently (no emulsification) and had a similar issue. I think you are on the right track regarding the peppers.
  8. I lied. Not going to used that much, but I have found that simmering a bulb's worth of garlic in butter before adding it to a batch of mashed potatoes is never a bad idea.
  9. I don't have any ideas, but I suspect this thread is going to result in me making some serious garlic investment!
  10. donk79

    Frying frozen crabs

    At first I thought that this was a recipe for disaster. Like you said, contained pocket of moisture being fried. The I realized I recently saw a video of someone doing it. BE WARNED. This video shows a chef battering and frying live crabs. I am a regular hunter and fisher, and it still made me cringe. But you may find some good tips in it.
  11. Makes enough for one to eat for a fortnight, but the last memorable thing I made with ground beef was timpano. It's been a while...
  12. Cabbage Rolls Stuffed Peppers Can't say I use much ground beef.
  13. donk79

    An Excess of Parsley

    Little Green Dress from Vivian Howard's "This will Make it Taste Good" is well worth trying out. https://gardenandgun.com/recipe/the-condiment-that-vivian-howard-would-save-in-a-fire/
  14. Bon Appetit has what appears to be the recipe. https://www.bonappetit.com/recipe/momofuku-milk-bars-birthday-layer-cake I have the book on Kindle, which is not cut and paste friendly, but the only difference I see between the above link and the book itself is that the book provides all the measurements in grams as well as the measurements listed on BA. The BA link also seems to have everything in one place instead of all the separate individual recipes.
  15. My favorite coffee recently was from Blanchard's, Ethiopian Gedeb Worka. Lots of strawberry. Fairly aggressive in a pour-over (Kalita) but it balances very nicely in the Bunn 12-cup coffeemaker we use in the office.
  16. I prefer light roasts and my favorites are varietal roasts from Red Rooster, Blanchard's and Lexington. All three are located in Virginia, so are local enough for me to pick up without using the mail. I have a local coffee shop which sells beans by the pound, and carries selections from each of these roasters, as well as others. They curate very well, so that helps my selection process.
  17. Cream of coconut is definitely what I had. And it would have been in the baking aisle. Probably where it prompted decent ideas and I'll results! It took me a while to get passed that one and figure out that what I was looking for was available after all!
  18. A quick bit of Google suggests that this was a very particular poor experience and not representative at all.
  19. My recollection is that coconut cream is typically sugar-laden confectionary type stuff. It was (unfortunately) not a suitable substitute for coconut milk at all.
  20. I guess you are saying that wasn't blue corn then?
  21. I am very curious about the technique for trimming the okra too. I would love to hear the justification for it. I confess to wondering if it's simply from inexperience with the ingredient, but I don't want to assume.
  22. I was imagining something encased in a candy shell. Almost texture wise like a soft caramel in a bonbon. I suspect straight sugar would not work, but I suspect the molecular wizards out there have some sort of answer. Editing to say that I missed the workshop side of your original question. Molecular is probably not the direction you want to go!
  23. Not only cites, but if you click "Continue Reading," it actually sends you to the thread on eGullet. Sketchy, yeah, but not sure it's actually negative.
  24. Given that one of the glories of chocolate is it's melting temperature, I think you may want to adapt to the idea of molten chocolate. Maybe think about how it can be enclosed. I have no expertise here, but this is how my mind responds to the problem.
  25. All I know is that between opening this thread and finishing reading it, I suddenly had to wrap up my improvised dinner with PB&J!
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