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Everything posted by cdh

  1. cdh

    Cryo-shucking Lobster

    Interesting question... cannot fathom an answer for you, though. No commonalities in busting the meat out of a crustacean and popping the adductor muscle in a shellfish... LN2 might make the hulk-smash method of getting at lobster meat extra shattery... but I have no serious ideas about how it could be used to efficiently get at the stuff under a lobster shell.
  2. Interesting article on the recent history of the things. http://mycitypaper.com/time-wafers-no-man/
  3. Sweetzels are back? I though they had trouble after their factory in Bridgeport burned down back around 02... Somebody resurrected them?
  4. cdh

    Arby's - The Topic

    I found myself hungry and by an Arby's recently, so I decided to try their gyro. Meh. Not lamby enough. Will have to stop in if they do the game meat sandwiches again this year, now that I know where there is an Arby's.
  5. I recall reading on here years ago that GE had some sort of precision controlled induction burner in development. Not entirely sure what happened to that... but this device could be the offspring of that research project. The price is nice... hope the quality is up to snuff. I do wonder why nobody had done a precision induction burner before now... are there hard EE problems to be solved in modulating the RF field that makes the pan heat up? Even the "pro" flavored induction plates only had 20 stops on their control dials. I am not sold on the whole everything needs to be controlled over wifi with an app design philosophy... but this application of it is super cool sounding. Anyway here's the link: Tasty Onetop
  6. I've got some Boyajian lemon and orange oils I got in the late 1990s... Kept them in the fridge and they're going strong... being used one chopstick dip at a time.
  7. cdh

    Chickpea enzyme in bread

    At what point are you mixing the chickpeas and garlic and extras into the flour water and yeast dough? Are you rushing the process and putting it all in together? Are you allowing it to rise sufficiently before punching it down and adding extras? You need to explain where in the process the suspects are coming into the picture.
  8. The tarte is still around. I''ve got 3 of the mushroom variety in my freezer, and they were beside a stack of the Alsace variety in the TJ freezer. They must be popular in the TJ's you frequent. What TJ's has stopped selling is the New Mexico Pinion Coffee... That I miss. It was good, and the price was right.
  9. cdh

    Melanger experimentation

    Isn't a slab of dry ice in a cooler with a fan a servicible, if ephemeral freeze dryer? I've seen references to that as a means of getting things like strawberries freeze dried.
  10. Very interesting profile of a not-so-secretive chocolatier. https://www.nytimes.com/2018/08/14/dining/chocolate-las-vegas-melissa-coppel.html?hpw&rref=food&action=click&pgtype=Homepage&module=well-region&region=bottom-well&WT.nav=bottom-well
  11. Bargain basement alert: Plantlab for $.99 Bien Cuit: The Art of Bread for $.99 Common thread seems to be publisher is Simon and Schuster... most of the bargain basement deals this month have been theirs. The deals seem to last about a week, sometimes less. Maybe it is a set number of sales. Dunno, but hope the deal remains alive long enough for somebody else to benefit.
  12. https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
  13. Ummm... how do you propose to add these liquids to your pouch? Most of us have vacuum sealers that don't seal liquids well. I wonder how many people here have the equipment to try your experiment... chamber vac units ain't inexpensive. And moisture loss is more a function of target temperature than environment... read the Serious Eats SV chicken page.
  14. Picked up a bottle of Vieux Clement Rhum Agricole. First agricole that had none of the funky wrongness I'm not a fan of. Just a nice sipping rhum.
  15. While poking around, I spotted eG's own @Monica Bhide's Modern Spice for $.99
  16. Just ran across this at Slickdeals... Seems of interest to people here: First and last are of particular interest, I think. The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli $0.99 The Elements of Cooking: Translating the Chef's Craft for Every Kitchen $0.99 MEAT: Everything You Need to Know $0.99 Food Matters: A Guide to Conscious Eating w/ More Than 75 Recipes $0.99 The Pollan Family Table: The Very Best Recipes and KitchenWisdom for Delicious Family Meals $0.99 The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking $0.99 A Homemade Life: Stories and Recipes from My Kitchen Table $0.99 Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire $0.99 The UltraMetabolism Cookbook: 200 DeliciousRecipes that Will Turn on Your Fat-Burning DNA $0.99 My Year in Meals $0.99 The Tucci Table: Cooking With Family and Friends $0.99 Carla's Comfort Foods: Favorite Dishes from Around the World $0.99 Taste: Surprising Stories and Science About Why Food Tastes Good $0.99 Ratio: The Simple Codes Behind the Craft of Everyday Cooking $1.99 Mark Bittman's Kitchen Express $1.99 An Everlasting Meal: Cooking with Economy and Grace$1.99 The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us $1.99 On Food and Cooking: The Science and Lore of the Kitchen $1.99 Thanks megakimcheelove and ProfessorChaos
  17. Next time, throw a handful of grated cheese onto the pan and let it render its fat and start crisping up before you pour the puffy eggs in. You'll get the nice brown crispy crust, but because it is cheese and not egg, it will taste good.
  18. My guess is that they go into a pan of H2O in the CSO @ 300 or whatever... Bain effect in a steamy environment.
  19. Ooooh... thanks for spotting Manresa!
  20. Hmmm... I'm dead center of that east coast "blackout" zone... I wonder at that map's accuracy.
  21. Got an Anova for $70... My Sansaire needs some company.
  22. Fascinating! It does look like the scenery justifies the tourism... but the place is structured for tourists.
  23. Saw this article in the Washington Post: https://www.washingtonpost.com/lifestyle/food/grandmas-food-how-changing-tastes-are-killing-german-restaurants/2018/03/19/de4c4994-0b93-11e8-8b0d-891602206fb7_story.html?tid=sm_fb. I wonder if the issue is that German restaurants that had the social cache to be big money fine dining venues have lost that advantage. I've never been to any of the spots mentioned in the article. The best German food I've found in my corner of the USA is adjacent to Fort Dix in NJ, obviously aimed at folks who had been stationed in Germany and gained an appreciation of the local food there. Not a fine dining joint by any means. Looks like its building began life as a fast food joint and got retrofitted into what it is now. Excellent schnitzels and spaetzles. What is your experience of German food in the USA (or where you are) lately?
  24. The only way this makes sense is if Hamilton has a majority of the shares of the company, and Friedman is a silent partner and persona non grata on the premises.
  25. Just the idea of letting the place, in its current incarnation... with its current setup (e.g. the 3rd floor rape room), continue in business seems like a bad move. But I love Prune's food, so maybe nail the door upstairs shut and keep on cooking good stuff... But rebrand ASAP.