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robie

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Everything posted by robie

  1. By "egg-only method" I mean the standard preparations of eggs (scrambled hard, soft, medium, poached, over-easy, sunny side up, shirred, etc.). I do not mean egg-containing dishes like frittata, tortilla, quiche, souffle etc. My favorite is over-easy soft. My least favorite is scrambled hard/dry.
  2. Pulled / Shredded Beef

    Isn't this just a variation of pot roast?
  3. Best paella

    I ran across this story in the BBC. It's impossible for me to believe that Adria and Robuchon are wrong but her paella sounds a little bit too simple and one note for my taste. Has anyone ever had Josefa Navarro's paella? http://www.bbc.com/travel/story/20160510-the-humblest-paella-beloved-by-chefs
  4. Breakfast! 2016 (Part 1)

    RRO, I guess I could figger this out via Google but your post made me wonder. Is the Australian cold and flu season May through October or something "upside-down" to what we experience in the Northern Hemisphere?
  5. Hi, My brother-in-law (half-Iraqi) says he uses hummus to test the quality of a mediterranean/middle eastern restaurant. I think that is a bad dish because, as Kenji wrote recently in Serious Eats, there are a lot of variations of hummus and I think my BIL could just be judging on similarity to what he is used to. FWIW, I once recall Claudine Pepin saying that she has learned to distinguish good food from bad food on the basis on it's technical features, rather than if she likes it (from her father). I agree with this. I think I can tell if something is well made, even if it does not appeal to me. Anyway, after that long digression, what do you use as test dishes at a new restaurant to judge whether the chef is good?
  6. We are entertaining Superbowl Sunday. It's not nachos and wings. Our guest is an influential colleague of my wife (who presumably does not care about football). For the main, I am making the pork and tomatillo chili from the LA times. However, I would like to provide a little more meat and a textural contrast. I bought a pork tenderloin. I'm thinking about SV followed by a hard sear to provide textural contrast. Thoughts? Full menu: Komi dates (with mascarpone, EVOO, and black salt), quick broil Artichoke nibbles Light minestrone soup Apple/Manchego salad Fresh linguine with Hazan's tomato sauce Main (LA Times pork and tomatillo chili/ rice ? pork tenderloin) Grapefruit/Campari sorbet Crepes Avgolemono
  7. I might look for some bakeries in the Atlanta area but I'm planning to make a cream cheese ice cream with rhubarb compote later this month (assuming rhubarb ever arrives). I need some kind of textural contrast and our oven is acting sketchy now and I don't trust it. What is your favorite store bought, fairly plain cookie?
  8. Thanks all. It looks like I have many options. I'm thinking about throwing some toasted pistachios on there too.
  9. Safety question

    Thanks all. I remove the beet chunks after 48 hours. Everything looks fine. I will give everything a test prior to exposing others.
  10. 100% cornstarch deep fry batter

    Hi, I'm doing fish and chips tonight (chicken tenders for backup if fish smell not remediable). The Serious Eats recipe says 1 c flour, 1 c cornstarch, 1 egg, 12 oz beer. What would happen if I used 2 c cornstarch and no flour?
  11. 100% cornstarch deep fry batter

    The SE recipe was a success. It was a little bit greasy but I have only myself to blame because I got impatient waiting for the oil to get to 375. It is very crisp and the flavor is good. It's a keeper for me.
  12. Slightly smelly cod

    About a week ago, I bought some cod fillet at Costco. It had been packed the day before and IIRC, the sell by date was for 3 days later. When I opened the package to portion and freeze the cod (I didn't cook any just then), it smelled fishy. It had not been a hot day during transport and I have a fair amount of confidence in Costco's freshness. I have also smelled somewhat fishy fish that has been just fine once cooked. I do feel confident that that fish is safe to eat (firm texture, not slimy, no evidence of past its prime except smell). I plan to defrost, rinse, and re-do the sniff test. If still OK, I'm thinking about doing in a cioppino to mitigate the smell. Any other ideas? EDIT: If it still stinks after defrost and rinsing, I will toss it and have a little less confidence in Costco fish.
  13. Slightly smelly cod

    Hi btbyrd. I portioned and froze the fish the day of purchase (the day it smelled). The bottom line is that it defrosted in the fridge. I did the lemon/water soak and scrub and it still smells. Trash. I bought some chicken tenderloins at Kroger and am defrosting some Trader Joes sole. The chicken is fine. I will make sure the sole is OK, then fry away. Thanks all!
  14. 100% cornstarch deep fry batter

    Thank you btbyrd. I have always appreciated your posts. I will go 50:50 like SE recommends unless you think otherwise.
  15. Dinner 2016 (Part 3)

    That looks zer gut rotus.
  16. Slightly smelly cod

    I'm taking the cod out of the freezer with the plan of fish and chips tomorrow. Wish me luck!
  17. Slightly smelly cod

    Thank you puffin3. That is very informative. I don't think the fish is bad or really even "old." I have smelled the fishy smell before and the fish has been good when cooked. This just seemed a little stronger so I thought I'd ask. I will do the water/lemon quick bath and probably cook in a more flavorful way like curry or cioppino or something like that. I'm considering fish and chips too but I hate deep frying.
  18. Apologies if this was previously asked. :hangshead: I will be making a rhubarb/strawberry crisp for Easter. I have done with apple previously but not rhubarb. I want to make a small crisp first (specifically, I'm not sure whether I need to pre-cook the fruit). If I made a double recipe of topping (structually, it's butter, almonds, sugar, a little flour) and used 1/4 of that for the test, do you think I can store the rest in the refrigerator or freezer for 3-5 days prior to thawing, topping the "real" crisp, and baking? I would think so but seek the expertise of the eGulleteer peeps. Thanks so much!
  19. Well, my ideas started with a rhubarb/strawberry crisp but, apparently it is too early to get rhubarb. I am just going with apple crisp. However, I wanted to make something more springlike in addition. I found a Martha Stewart recipe for a Meyer lemon tart. Basically you prebake sugared puff pastry and top with candied Meyer lemon slices. Yesterday, I candied the lemon. It was 2c water + 1 c sugar, throw in the lemon slices, and cook for 90 minutes. The lemons are pretty bitter. There was no blanching step. I'm thinking about remedying this by using less lemon (you're supposed to completely cover/overlap the top) and using some canned mandarin orange segments. Does anyone think this will work? Any other solutions? BTW, the lemon is very soft now, I do not think they will tolerate a blanch or more cooking.
  20. So, in the end, I improvised and it was a partial fail. I retasted the lemon slices and it was a no go. So, I cooked off the puff pastry sheet per the MS recipe (egg wash and sugar). I made a pastry cream to allow strawberries to adhere. I "frosted" the puff pastry sheet with pastry cream and halved strawberries and glazed with red currant jelly. It looked very good. However, as expected, the puff pastry sogged out. The epicurious pastry cream recipe is a good one through http://www.epicurious.com/recipes/food/views/pastry-cream-351010 Be aware that it makes a very stiff cream. I was hoping that would help with the sog factor but it did not. Also, here is the MS recipe to be avoided. http://www.marthastewart.com/344324/meyer-lemon-pastry
  21. So, in Atlanta, it is too early for rhubarb so I will have to go apple. I'm curious, is rhubarb available in your neck of the woods?
  22. Thanks blue_dolphin and Lisa. I think that is exactly what Claudine Pepin meant. It is how I try to assess (I'm purposely avoiding "judge" because I am not so qualified) dishes when I don't intrinsically like them.
  23. Sorry, I should have been clear. The test dish is dependent on the cuisine. rotus, IIRC, she said this on "Cooking with Claudine." She just made the comment but it stuck with me. I like to think that I can tell if a dish is well made, even if I don't personally like it but I could be full of bullfeathers.
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