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Everything posted by tammylc

  1. A couple pictures of our crew at The Last Word - 17 people in total! And the "dealer's choice" volcano bowl we requested, which was a Hemingway Daiquiri. Much fun was had by all!
  2. The FB event link is here: https://www.facebook.com/events/1645346409067656/ It's a private event, so I'm not sure if you can see if it you haven't been invited, but people can just ask me for an invite. Right now it looks like I'm the only other person in for Friday lunch, although Nancy said on FB that if she and Bob arrived in time, they might be interested. I have a Google doc I'm using to keep track of RSVPs across the two different websites. I will share it with you.
  3. What time are people available for cocktail hour/dinner on Friday? I need to make a reservation.
  4. Zingerman's sells a cheese cone and a meat cone, so that's one way to try some different things at bigger quantity. They're not really well advertised, but just ask for it and they'll hook you up!
  5. Hello Heartlanders! Long time no see. I can be available for a lunch outing on Friday, there are lots of options depending what people are in the mood for. Mani Osteria and Spencer are two that come to mind off the top of my head. When it comes to Zingerman's, the sandwiches are good, but they're still just sandwiches. And expensive ones at that. Plus if you go during normal mealtimes, particularly on the weekend, there will be a big line. Much better, IMO, to eat at one of Ann Arbor's other great establishments, but go to Zingerman's for shopping and sampling. You can sample *everything* they sell, so it's a great opportunity to try 150 year old balsamic vinegar or an unusual cheese or honey or whatever floats your boat. Sounds like you like beer - Jolly Pumpkin is great if you like sours. And their food is awesome too. Arbor Brewing Company (ABC) is another good brewpub downtown. Wolverine Brewing on the west side of town for a fascinating selection of lagers. And the new Glasshouse Brewing also on the west side, which gets great reviews but I haven't been to yet. Bill's Beer Garden at Downtown Home and Garden is also a really fun spot with a variety of choices on tap.
  6. tammylc

    Steven Shaw

    My favorite memories of Steven are from the Ann Arbor Heartland Gatherings. He and I were the expediting team, figuring out how to organize the many courses into some sort of coherent meal. I remember him convincing Kris to tempura fry something (in her bare feet) nearly every year, although she always swore she wouldn't do it again. And when I wanted to recreate a dish I'd had at Jose's Minibar, Steven picked up his phone and convinced the kitchen to give him the recipe. My world is much less interesting without Steven in it.
  7. I'm planning to make the sweet potato beignets for a dinner party on Friday. I'm wondering about their suitability for advance prep. The timing seems fiddly with the instructions to freeze for 30 minutes, roll into balls, then coat in panko. If I refrigerate them after this step, will they hold their shape for frying a la minute? Should I just fully freeze them in the first step, and pull them early to allow them to soften before rolling and frying? I'm sure the restaurant has them prepped and ready to pop in the fryer, so just trying to figure out the best method for doing that. Anyone have experience/opinion?
  8. Pegu Club with Hayman's Old Tom and the dry curacao was a huge hit at the gin cocktail class I taught Monday. We used proportions from Kindred, but I dialed back the lime to compensate for drier curacao. 1.5 gin .75 curacao .5 lime dash angostura dash Regan's
  9. Does anyone have a recipe for using Transglutaminase to make peanut butter noodles? I've seen lots of references to the techique, but nothing with even an idea of proportions. Thanks!
  10. Made the red cabbage gazpacho and mustard ice cream for a dinner party I catered recently. It's definitely a suprisingly tasty combination! Then tonight, I made the garden salad with sauce gribiche for a potluck. To say it was a big hit would be an understatement. And so fun to do! I'm going to do a couple of big ones for an event next week. Will probably doctor up the sauce gribiche with some cream cheese to give it a little more bulk and a consistency more capable of holding up aspargus spears.
  11. Looking to get a reservation for either Tickets or 41 for a trip in July. I know that Tickets reservations start 2 months in advance. 41 claims 90 days on their online booking page, but they also say 100 seats, so I'm not inclined to believe that information very much. And someone below said they were releasing for April in Mid-March? Does anyone have any solid information? Is there a specific time of day tickets are released? I'd read 12 am in one place, i'm seeing 12 pm below... any tips?
  12. I'm teaching a chocolate molding class on Tuesday night, and we're making hollow Easter eggs in addition to standard bonbon type stuff. But it's been forever since I've done it, and I could use a refresher. I have the two piece polycarbonate molds that have little notches to fit together. As I recall from the last time I did this, I decorated the molds with colored cocoa butter, gave them a coat of tempered chocolate with a brush, then put some tempered chocolate in one half, put the other half on, and shook it all around. Is that right? How much chocolate is ideal to get a good thickness of shell? Anything else I should remember to keep in mind?
  13. tammylc

    Cooking for 26!

    Late to the party, but here's the link to my "cooking for 40" thread: I have a higher budget, but not as fully stocked a pantry.
  14. I'm going to be doing it in a hotel room, so deep frying is definitely out the question, sadly.
  15. I have no chamber vac or rotovap. Or more precise temperature control device than my ghetto sous vide beer cooler filled with hot water. (Although I am thinking I might ask Santa for a Sous Vide Supreme for Christmas.) One of the things I appreciate about modernist techniques is the ability to play with texture and form and flavor - which I guess you could call tricks for tricks sake, but I think can be fun and help change the way we think about food. But I do like the idea of incorporating some techniques that demonstrate more of the underlying principles, as well as the flashy fun stuff that will appeal to this audience. I just need to figure out what I have or can acquire the equipment and knowledge to actually talk about when it comes to that.
  16. I've offered to do an hour long "food science" panel at my local science fiction convention, and I'm trying to figure out what would be fun and doable to demo and sample. The idea is to demo some modernist type techniques/ingredients. What I'm thinking so far: - spherification for sure - something with tapioca maltodextrin (probably bacon powder) - something with liquid nitrogen? Maybe the popcorn recipes from Ideas in Food cookbook? This group is very used to liquid nitrogen ice cream, so this needs to be different. I've got a very limited modernist pantry, but am game to have the excuse to buy a few more supplies. What ideas do you all have for things that could be demoed in that time frame? I could also do some prep in advance ideas, like making and dehydrating a Methocel F50 foam so people could sample it, and just whip up the foam in the room so they can see what that looks like. I'll have a hot plate for cooking, and whatever cooking tools I need - blender, stand mixer, etc. Thanks for ideas!
  17. Now that Fat Guy's coming I might need to make an appearance. Can't do Saturday, but maybe could come out Thursday and Friday. Like Steven, it would be really helpful if I could see a schedule all in one place so I can determine what's possible. Thanks!
  18. Wow - here in Michigan, Plymouth is $43 and Beefeater is $18. I drink a lot of Beefeater and stock up on Plymouth when I go to Chicago ($26) and across the border to Canada ($19 at the duty-free)...
  19. You can make liquid nitrogen ice cream with just a spoon and a metal bowl - no stand mixer needed, although I'm sure the texture is better that way. I assume if you are making it in a stand mixer you just use the regular bowl and paddle attachment, then slowly add liquid nitrogen until you get the consistency you're aiming for. They do also make a canister style ice-cream attachment for stand mixers - it's the type that you pre-freeze in a deep freeze.
  20. Speaking of dim sum... I'll be there in June, and we want to go to Dim Sum on Sunday. We won't be mobile, however - recommendations on good dim sum in SF? We were thinking about Yank Sing - is it still good? Other suggestions? Staying at the JW Marriott.
  21. My dad's formula for scrambled eggs in the microwave is as follows: Mix two eggs with salt and pepper Set microwave for 2 mins on high (you may not need whole 2 minutes, but shouldn't need more) After 30 seconds, take eggs out and stir Every 15 seconds thereafter, take eggs out and stir Stop when eggs are still a bit runny, stir and let finish cooking with residual heat They turn out pretty well - not exactly like stove cooked, but if you're attentive they won't get puffy and dry like people are describing above. And if you have a very high powered microwave, you might want to cut back on that first 30 second run...
  22. Dan, I'm even *less* like to have that in my house! I've only got room for so many bottles. But honestly, I've tried it both ways and the difference is not significant.
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