Richard Kilgore
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Posts posted by Richard Kilgore
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If I do get a bad egg how sick will I actually get? I have no idea.
If it is salmonella, you'll be sick, sick, sick for days. I have seen temp spikes of 106 brain-threatening degrees, but most are somewhat lower than that. Usually don't have to be hospitalized unless the temp can't be kept down. I have had it twice, and didn't enjoy it enough to want to repeat it.
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Food Safety and Inspection Service says:
.... remember, bacteria that is present on the surface of the meat or poultry will be destroyed by cooking to a temperature of 160 ºF.
So I guess there's no point in washing my pots and pans either!
SB (a real time saver)
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I also think your guys are going to go for something resembling a pie or tart...or the cobbler. If they are fussy, I would not do anything to challenge their preconceived notions of dessert. Unless having a bunch of disgruntled men swinging golf clubs around is your idea of a safe thing.
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Thanks Robb for an informative and fascinating Q&A on the history of what has been the comfort food of Texas for a long time...and now of the world. And thanks to everyone who has contributed your ideas to this week of discussing and debating the finer points of the great American regional cuisine.
Within a few days Linda LaRose (AKA fifi) will post the names of the five people who will receive copies of The Tex-Mex Cookbook: A History in Recipes and Photos, courtesy of Random House.
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Well, you can find strategies everywhere. You have to look really hard to find a good book on statgies.
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Wow! Chips and salsa are so ubiquitos that I had forgotten the saltines and butter. And the last time I had them with Tex-Mex was probably at El Patio. Thanks for asking, Linda.
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On the ISI North America website there are two categories. The Dessert Whip and the Profi are both here ISI Cream Whippers. As you can see the description avoids using the word Espuma. The only difference that I can see between the Profi and the other creamers is that the Profi is stainless steel. (Mine is the aluminum Dessert Whip.)
They are selling the ISI Gourmet Whip as the one for Espumas. They are also differentiating it as able to stand up to industrial dishwashers.
Perhaps this is a marketing issue, rather than a functional difference between the two products or group of products.
There is nothing about an Adria recipe booklet on the site, only a cookbook with a foreward by Rick Tramanto.
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In re-reading the instruction booklet, it says that the ISI Dessert Whip is "not suitable for the preparation of Espumas". I was taken aback. I thought what I got was good for more than whipped cream.
Anyone know about this?
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Dallas -- At W-S Galleria: Super Benriner (wide) for $25 (reg. $50).
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I hired a turtle once, and let me tell ya, they make lousy cooks.
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1. You do feel that the food writing Diane Kennedy does causes what your writing to be diminished or not get respect it deserves.
Trillium -- I have read the intro dozens of times. I do not know how you can come up with this conclusion. His point is about the food getting the respect, not his writing. Perhaps I am wrong and Robb will clarify this.
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The meat grinder/sausage stuffers that MayhawMan suggests at Cabela's can also be found at BassPro Shops if you happen to be closer to one. Similarly overwhelming big box outdoor stores.
You can also check the restaurant supply houses where you are. As I recall Ace carries them.
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Wonderful piece of writing. Thanks.
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Robb contributed a couple of iconic Tex-Mex recipes from the book to RecipeGullet. Check out the margarita recipe...it's pretty much vegetarian.
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Here is the sweet version of the Pimenton de la Vera at Chefshop.com.
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Seen at Williams-Sonoma, Dallas Galleria: Half Pint ISI dessert creamer, sage color, $23 (regularly $45 the price tag says -- a bit high for the half pint), a very good deal at this price.
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I have done this slow-cooked paprika onion/chicken several times now. After doing it with the hot and sweet Szeged in various ratios, I tried Santo Domingo Pimenton de la Vera, an exquisite smokey Spanish paprika. The best yet.
I also picked up a tin of another Spanish Pimenton de la Vera: La Dalia by Jose M Hernandez, S.L. I have not tried it yet, but will report back when I do.
I got these last two at CookWorks in Dallas, but have seen Pimenton de la Vera on websites. If I can find a link I'll post it.
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Thanks everyone. FG - I did get to the ISI site through arigsby's Rick Tramanto link upthread. Some additional recipes there.
Thanks for the evocative travel note, Bux.
Steve -- right. Not a booklet with recipes by Adria, just a small pamphlet with the five I cited above. Where can I get the Adria booklet? I have the 500 ml brushed aluminum one.
For a trial run I just used heavy cream, powdered sugar and vanilla extract...eaten with blueberries and strawberries.
The fellow (an eG member) at Cookworks in Dallas who sold it to me had two suggestions. First, he said that Splendra makes a good subsitute for powdered sugar and tends to clog less. Second, he considered the narrow tip to be most useful and said to just ignore the bulbous one. But I wonder if one tip is more useful than another for specific uses.
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Welcome kai-chan. I hope we get some responses here, because I would like to bake the bread and make the pate, too. The pate I eat here in Dallas made by a small family run restaurant and a Banh Mi shop are chicken liver and quite good, though I don't have others to compare for crumbliness.
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Okay, I have not seen the ads or stopped in a DQ for the drink, so I may have to eat my words. Or drink them.
I seriously doubt that the similarity was consciously intentional by DQ. But the unconscious works in mysterious ways. It will be interesting to see how they respond.
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Cool! That's Austin for you.
Online baking pans
in Kitchen Consumer
Posted
I ordered some from the Canadian firm. The only problem I had was that they say on the site they will calculate shipping costs and let you okay it before they charge you for it. But they shipped without my okay. The shipping to the U.S. is a pretty good hit, so it's something to consider. The Silicon Flex still turned out to be less than the typical price for Gastro Flex. As I recall the Silicon Flex ended up running about $16 - $17 including shipping.
However, you may want to check out a Williams-Sonoma shop (not internet). They have some of the Gastro-Flex molds on sale for $11 or less. Down from $24, I think.