Richard Kilgore
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Posts posted by Richard Kilgore
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I just noticed a recipe for Apple Pancakes in the current W-S catalogue, and realized I have not done any in a while. Perhaps pancake boredom has set in. One of my favorites has been Banana Pancakes with maple syrup.
What are your favorites? Any special touches to your technique? Unusual, non-intuitive combinations?
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Some of my favorites have been Ball's and Keller's in the past. Anything new on the burger scene? Dallas? Fort Worth? Grapevine? Plano? Arlington? Coppel? Denton?
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....I could not wait more than one hour to taste those things and once I did I ate three of them and my wife had one. They were amazing, crunchy, chewy, bitter-sweet on the outside and soft custardy on the inside.... Here are a couple of pics I took (they look a little darker in the picture than they really are), you can see the canelle and the tin molds. .
Elie
For comparison, here's a comment and a photo from Elie's post about making them with the tin molds.
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Anyone know any sources in the Dallas area?
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I can't answer the most important of your questions, but...
I have noticed that over the years baking books have called for just about any size egg. I have a copy of Lenotre's Desserts and Pastries from the 1970's that calls for medium eggs. A handy conversion would be helpful if anyone knows the ratios.
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Anybody been lately? Is Jimmy's back to normal?
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I do need to make that mousse. Looks good, Daniel.
If anyone in the US is still looking for the pans to do the fave cake in, you may want to check out the TJMaxx and Marshall's outlets if you have one nearby. I picked up two 18X9 cm Chicago Mettalic Commercial loaf pans that are marked as a Baker's Catalogue exclusive. So they must have discontinued them, or are no longer an exclusive, and are clearing them out through the discounters. They are mislabeled slightly as 7"X3"X2" (18X8X5 cm), but measure 7X 3 1/2 (18X9 cm) exterior bottom. These are not aluminum, rather aluminized steel.
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Try any grocery store. It should be in the same area as AJAX and such; it's just a lot gentler than othhr abrasive cleaners. But you also might try finding the LC cleaner in a cookware shop, since it apparently works really well and will not hurt the enamel.
If you use BKF, I would suggest a very small amount with a little warm water in the pot to make a paste and then gently rubbing it with a sponge or soft cloth. The less pressure and less abrasion the better I would think.
But try to find the LC cleaner.
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Here, too, is a link for the Mansion on Turtle Creek.
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That's the kind of real farmer's market that makes a difference, joiei.
Tom Spicer (Spiceairunlimited.com), who provides superior produce to top Dallas restaurants is continuing to do some interesting things in East Texas. I'll follow up and post more about that.
Tom also told me that the "real" farmers market in Dallas happens in the wee hours. Trucks come in and the lot is bought or they move on to the next destination. The Dallas Morning News did a piece on this mid-night market last year.
Does anyone know anything about the famer's market situation currently in Austin and San Antonio?
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In a discussion in the Texas forum about an woman in San Antonio who is marketing E. African foods in the US, the question of Italian influences on African cooking came up. I think this has been discused in this forum before but could not find it.
Does anyone know anything about the Italian influences, what areas of Africa they touch, and how this came to be?
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edit to add: I just talked to this very nice lady at Nuestra Tierra and they are getting another shipment in a couple of weeks.
rancho-gordo, I have been eyeing those Chamba pots for a year. You're pushing me over the edge now.
That's good to hear, Linda. I sent them an email a while ago. I was concerned they might not be carrying them anymore.
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Invicta (www.invicta.fr) also makes Le Chasseur, which is identical to Le Creuset, except no bakelite...
It's easy to find here in Canada, not sure in the States.I believe Le Chasseur is made in the same factory as Staub. It's the lower-priced spread, not being quite as well finished and not quite as heavy as the Staub and Le Cruset, but still a very, very good oven. In the US you can sometimes find them at TJ Maxx and Marshall's.
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Yes, I have a Brother label maker. However, I've decided to only use that for containers that I want back. Jason hates having to remember to bring the containers home. Now that I have a case of 16 oz* heavy duty deli containers in the garage, I'm sticking to the sharpie, since the lids are destined to be tossed.
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Rachel, are these HD containers a thicker version of the light weight plastic containers? Or are they styrofoam. or something else?
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I see we have an absolute consensus on all the yeast issues here. So just out of curiosity I will eventually try all suggestions above on some recipe. But not all at once, unless I get a clear weekend to spend on it.
I did pickup a pound of fresh yeast from a local artisan bakery, Main Street Bakery. So that should be about a lifetime supply for me.
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Wull, no difference in performance maybe - but to me there is enough difference in flavor and aroma that....
That was what I was wondering. Do others find a difference in flavor and aroma? In all breads --- or some breads, but not others?
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Good guess, Seth. It is for the Herme savarin. I finally found some fresh yeast tonight at Central Market.
Does anyone know what the expiration date means? Is it good after that, if so, for how long? I sealed it in a plastic sandwich bag and stored it in the butter compartment in the fridge.
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Good looking tarts, turtlemeng and docscons.
Thanks for pointing out the impact of the creme angaise with the raspberry tart, turtlemeng.
And docscons, why don't you overnight a slice of that disappointing tart so I can verify that for you?
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I have spent the last 1 1/2 hours in three grocery stores looking for live yeast for a recipe that calls for it.
Store # 1:
"Where can I find the fresh live yeast, the little cubes?"
"East? Whazat?"
"No, y.e.a.s.t.. For baking.
"Dunno."
"Is there someone who would know?"
"There's the meatguy. He'd have it."
"I don't think so. Is there someone in dairy who may know?"
Nod. Disappears, never to return. After a few minutes I get the message.
Store # 2:
"I don't know sir. Let me call the manager."
"What is it you are looking for?"
"Yeast. Live yeast. Cubed. Not dried, in the packages."
"Yes, we have it. I'll show you where it is."
"Great!"
"Here it is. Oops! Out of date. They brought it to us almost out of date. Sorry."
Store # 3:
"What?"
"Yeast. Live yeast. Cubed. Not dried in the packages."
"Sure. We have it. It's on the baking aisle."
"I don't think so. It has to be refrigerated."
"I'm sure it's on the baking aisle."
"Maybe. BUt then it's dead yeast."
"I'll call the manager."
"Hi. What can I help you with?
"Yadayadayada."
"Sorry. They discontinued that on us. I can get it for you, but it will take at least five days."
Kuddos to manager #2 for effort and courtesy, and to manager # 3 for offering to order (which I did), but this is a pain.
Is it that hard to find fresh yeast in most grocery stores? Or am I just unusually lucky tonight?
Why is one specified in a recipe rather than the other? What effects do they have that are different? Taste? Texture?
And can you substitute dried active yeast for fresh, and if so, how to do it?
Thanks,
Richard
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Thursday evening made a kale soup with proscuitto. Here's a rough idea of what I did.
Sauted cubed proscuitto, added kale ribs (2 inch pieces), chopped onion and minced garlic; sweated with salt, oregano, sherry vinegar and pimenton de la vera for about 20 minutes.
Added chicken stock and cubed potatato and simmered 30 minutes more.
Blended roughly with immersion blender.
Added chiffonade of kale leaves; simmered another 30 minutes.
Add black pepper and adjust seasoning to taste.
This particular combination had more subtle complexity than other similar soups I have done. Interestingly, the complexity was diminished the second day, which may be due to a little too much black pepper that masked other flavors.
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I'll be interested to hear how this comes out, since I have been thinking about making soup or stew in mine. I would caution you about pouring boiling or even very hot water into a cold Romertopf. I think the risk of it cracking would be substantial. I suggest lukewarm water in a room temperature Romertopf started in a cold oven.
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I agree, it would not be the first place I would think of to recommend to a visitor, but I can see why she might choose it: it's a small chain, started in Dallas by a Frenchman. It's a popular place with a warm, comfortable interior, and you could certainly do much worse. It was probably pretty photogenic.
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Richard, I think you madeleines look nice, holes and all. One observation I made, and I have no idea if this has anything to do with why you got those holes, is that your batter in the molds looks warmer/wetter/shinier than mine did. My batter was stiff like peanut butter, and I just had chunks sitting in the molds before I baked them. When I put them in the oven, thats when it got warm and filled out the molds.
That may be it, Patrick. The batter was cold from chilling for an hour, but I thought perhaps it got too stiff, not knowing how it should fill the molds. So I smoothed it out in the mold to fill them and noticed that it was getting warmer as I did that.
Chantiglace -- you may be onto part of it too. The butter did not get as warm as I hoped, and you could see small but distinct chunks of butter throughout the batter. Would that account for the holes?
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Fine looking Faves, Elie. I agree that the glazed version looks better, more elegant.
Food Mills
in Kitchen Consumer
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