Richard Kilgore
-
Posts
6,424 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Richard Kilgore
-
-
Here's the sorbet.
-
Thanks, irodguy. I'll try the CM butter then. I find the Plugra to be significantly better (and significantly more costly) than the Land o' Lakes I used for many years, and something of Plugra quality for less would be great.
-
Yes, it looks very good, Seth. I picked up the right size Savarin mold for this recently at a sale at the local Viking shop. I don't know if I will like it either, but it always sounded good to me.
Still no sorbet photos that look decent. I'll have to shoot and eat yet again.
-
I got the Maverick dual probe smoker remote thermometer and am still learning to use it. Others here swear by it. I found out that the company now has 6 foot long, heavy duty probe cables for about $13 each.
-
I made the chocolate sorbet tonight. Very good and, um, chocolaty. But I think it needs to be paired with something -- a little raspberry or orange sauce of some sort. Next time I do it, I may add some orange zest to the mixture before bringing the ingredients to the boil.
Photos later. My batteries are charging.
-
To finish in the oven, you may want to enclose it in either a disposable aluminum roasting bag or wrap it in heavy duty aluminum foil -- with just a little water or stock. Or I guess you could finish it in something like a Romertopf clay roaster if you haev one.
-
How does the CM butter compare to Plugra, my preferred butter for the past couple of years?
-
I got in a supply of Anson Mills Antebellum Grits and they are absolutley fabulous. After making a couple of batches, I did a comparison using two small crockpots -- both are Rival crockpots, one a 2 quart model with a non-removeable crock, the other a 1 1/2 quart model with a removeable crock. I found that a small batch (one cup grits to 2 1/2 cups milk) worked best in the 1 1/2 quart model.
I started both batches on the stove, which takes a little less than 10 minutes, and then transferred to the crockpots. I stirred each only once per hour. At the end of two hours both tasted better than any grits I have ever eaten, with a creamy texture. At the end of three hours, they were sublime. Both crockpot models produced grits with similar characteristics, but the 2 quart model developed a very dark layer of gratin all the way around the pot. The smaller pot had a thin layer of grits that stuck to the pot but never got dark; it barely turned color.
Although the crockpot gratin has a cost in useable, serveable grits, I can testify that it too is mighty tasty. A cook's treat.
-
I seasoned all of my Lodge cast iron myself, save a round griddle that I got last year. I would recommend it, although additional seasoning will help develop it further.
-
Here's a previous topic on Dallas and Fort Worth Eats that has some information on dining in Fort Worth that may be helpful.
-
CaliPoutine -- If the weird indentation says "Le Cruset Made in France" configured in a circle around a number (the pot model number), it is normal. $40 is a good as it's going to get for a 5 qt LC; TJMaxx usually prices the 5 qt LC at about $90. The capacity will be marked on the underside of the lid, if it's LC. Other brands, both French and Chinese, go for closer to the $40 at times.
-
I've had a CM tri-ply skillet for over a year and a CM copper-aluminum disk bottom skillet for a couple of months. The tri-ply is not as thick as All-Clad, but is okay, especially given the price difference. I haven't used the copper-aluminum disk skillet enough to say much other than it has not been a problem yet. But I'll keep a very careful eye on it now.
-
The new Ft. Worth Museum of Modern Art has a cafe that has had good reviews in the past. I have not been, but plan on going in the next couple of months.
-
My 18 year old microwave died early last year (they just don't make things to last anymore, do they?) and I have not replaced it. About once every two or three months I consider it because there are a few advantages as others have noted, but I really haven't missed it much.
-
Thanks for asking, Kevin. People here may be better able to make suggestions if you can be a little more specific about the kind of restaurant you are looking for: type of cuisine(s), price range, area of the city.
-
Gah! that picture looks vile. Where's the putrid green smiley when you need it?
I know that the New Orleans king's cake is much different than the traditional French Galette des Rois, but personally, give me one of these over that gawdy thing any day.
I picked up one similar to this today from a local Bakery (Main Street Bakery -- Grapevine, TX) and did a search because I wasn't familiar with King's Cake. So looks like there are two kinds. This one is mighty tasty.
-
Thanks for the post, Kerr. I should have indicated that the above took place many months ago. In coming installments I will cover my evolving relationship with the Latino Market, its people and its food. With photos.
More to come.
-
It was the second taqueria I had been in...ever. Through the door and to the left were three small tables in front of the taqueria counter occupied by several workers on their lunch break. An adjacent meat counter extended down the length of the store. From my visit to the larger chain taqueria down the street I knew that the routine was to pay for your food before ordering it and that it was likely no one would be speaking English. No menu posted in any language. And my Spanish is muy mal, so this was going to be a challenge. In the last place I was saved by a 10 year old boy who spoke English and helped me order.
I strolled over to the counter to see what they had. The young cook did know a little English, so I was able to confirm that I needed to go pay first. But he asked what I wanted to eat. I tried to explain that I wanted to sample a little bit of everything, just a taste. He looked puzzled. I went back to the woman at the cash register by the door. She smiled and asked in Spanish and English what I wanted to order. I tried to explain my idea of doing a little taqueria tasting in my fractured Spanish. She too looked puzzled, but smiled pleasantly. "You go now. Eat. Then we figure out. Okay?"
Okay. So the cook scooped up a little dab of this and that and the other, along with rice and beans, which I immediately recoginzed. The tables had cleared and refilled, leaving one for me and my taqueria tasting. There now was an attractive Hispanic woman at one table, and a couple at the other. Spanish buzzed all around me, and I was lucky to catch every fifth word.
A radio behind the meat counter played norteno music, sad and plaintive, while I savoured the meats on my plate. Suddenly the butcher broke out in heart-rending song. The woman at the next table looked up and smiled. "Well, you're not going to get that at McDonald's," I said.
"No, you're not. Do you know who that is singing?" she asked.
"You mean on the radio, not the butcher?"
"Right."
"No, I really don't."
"He is Vincente Fernandez. He is very popular in Mexico. Like Elvis."
"So he is very popular in Mexico, but not here?"
"Oh no, he is very popular here in the US, too."
Oops! My ethno-egocentricity at work.
"I see, very popular here, but not among Anglos?"
"Yes".
I was interested to know if the food in this taqueria was characteristic of any region of Mexico, so I tried the cook who spoke a little English.
"Where does the food come from?"
Puzzled look from all in the room. I ask again.
"Mexico," they say in unison.
What are you going to do with a gringo who does not know that Mexican food comes from Mexico.
"Yes, but what part? Where are you from?"
"Mexico City."
I asked the cook to prepare another plate for me.
"No beans (very good though) and rice. Five samples of meat, please. And explain to me what it is I am eating, por favor."
The couple at the next table now engage in the conversation. They see my impaired Spanish and try to be helpful in educating this gringo. They are pronouncing their words very carefully, but somehow the world has turned upside down and they are pronouncing their English very carefully, as if it is the English that I am having so much trouible with.
"We-are-from-New-Mex-ico. Not-old-Mexico. New-Mex-ico. The-food-is similar-there, but-diff-er-ent. It-is-more-Span-ish."
I smiled. They told me about other taquerias I must try. And they told me the food was usually good here, but that I must come back on the weekend for the hand-made tamales.
"A woman makes tamales here, but only on the weekend. You must try them. They are wonderful."
(More in the next installment.)
-
Thanks for the heads up Lyle. I may not make the opening, but I'll check it out.
-
Great! Not only am I going to live, but I can continue to nibble on it.
-
I have some ganache left over from the tart I did a few weeks ago. The note in the book says it will be good for up to two days in the fridge. I have been chipping off small pieces and eating it out of hand since then. Am I going to die. If so, how long do I have left?
-
Thanks again, Sharon. I definitely want a way around a #50 box of veal bones.
-
Thanks for the wonderful report on Topwater, Linda. I can almost smell the salt air and taste that crunchy coconut shrimp.
-
I am so glad you asked this question. I have from time to time over the last couple of months had this imponderable float past, clouding my consciousness, but thinking it must be something simple that I had failed somehow to absorb here over the past couple of years. I am pleased to now have a crystal clear definition, and will feel free to join in and call anything I want to a torte.
How big is it?
in Cooking
Posted
The King Arthor Catalogue also indicates what size container holds how much flour and sugar. And they are the same containers you will find at a restaurant supply house.