docsconz
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Don't sell yourself short. Your photos are fine, although they are easier to see and respond to when posted directly on the site. I look forward to your contributions, hathor's and anyone else who might keep us informed about this wonderful program. It will be interesting to see how it evolves over time.
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How are things coming along?
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Dorie, please don't feel too bad. The problem was probably something simple that we did or didn't do when making it. I would be curious, though to find out if others have the same problem. The flavor was great, by the way and it was salvaged. Richard, that cake looks great. I think I will ask my wife to make it for my next birthday!
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While I have had plenty of serviceable pizze in upstate Ny, I have never had anything truly outstanding.
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eG Foodblog: torakris - Pocky and the geisha
docsconz replied to a topic in Food Traditions & Culture
They can be had at Han Ah Rheum in N.J. They are good, but the ones I had (Men's Pocky, of course ) were basically chocolate coated wafer cookies - not terribly unlike many others of that ilk. Nevertheless, somewhat addictive. -
Ore, this is a great topic that you started. I am looking forward to its continuation by Hathor. There remains so much more to see and learn. If only we could smell and taste here as well.
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Nice job! Welcome back Daily Gullet.
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The Lo victory over Batalli was debatable with I believe Lo's reslience overcoming Mario's overconfidence. Her dishes did feature mushrooms more prominently even if they might not overall have been better dishes. I was surprised at the margin of victory though. I still can't believeCora beat Lee though, especially after the judges' comments. Maybe that is why we no longer see Steingarten as a judge?
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There is no way that Alex Lee lost to Cat Cora. This convinces me that the results are predetermined. They couldn't have Cora "lose" on her first gig as an Iron Chef. I know Steingarten, but where do they get these judges?
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I had forgotten about that! Actually one really has to work to break a glass with this thing.
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The pudding was salvaged by pureeing the rice with the rest of the pudding (minus the raisins which were removed prior to the puree) and then reheated with corn starch and egg yolks. The raisins were placed at the bottom of the serving glasses and the pudding poured over them. The caramelized rice krispies were placed on top. It was actually quite tasty.
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Disaster! The rice was clumped with chocolate and raisins at the bottom and the "pudding" was liquid. In an attempt to salvage this we separated the raisins out and pureed the pudding and rice together. Will add the raisins back at the bottom of the bowl.
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Panic is not quite set in yet, but the "pudding" remains rather thin after leaving it to set overnight. Any suggestions for salvaging it if it doesn't thicken?
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I use a great device I picked up in Montreal to hand wash my stemware. It is spongy like a carwash chamois with many smaller sections that really cover and clean the lip of the glass well. It also has a slight curve to it so that it gets the interior of the glass well without applying too much pressure. I have yet to break a glass while using it (knock on wood!). I wish I could remember the name. If I remember, I'll take a picture of it and post it.
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Thanks, Dorie. This is one of the great things about eGullet. Not only can one get advice and input about various aspects of cooking and baking, one can often get it directly from the source! It is great having you here, Dorie! The rice pudding is setting up now. It seems a little thin at this point. I trust that it will gel more overnight. We did use carnaroli rice instead of arborio, though The caramelized rice krispies came out great and were easy to make. Gotta love that silpat.
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Thanks for the heads up! We will make it with the new direction. Are there any other corrections for any of the other recipes?
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I finally got my book and we'll be making a dessert from it this weekend for a dinner party. Has anyone tried the Chocolate Rice Pudding on page 125? How about the caramelized rice krispies?
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Thanks for your insights. I think I might avoid it. It is funny how moving can negatively effect a restaurant. The dynamics change and not necessarily for the better.
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Do tell.
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Fascinating article. There are all kinds of people in this world. For some predictability and stability are of paramount importance. I like variety too much to even think of a regimen like that even forgetting about cost issues. There is a lot to be said, however, for a restaurant making a customer feel special. That always enhances the experience. I would think that for a customer like that this is not taking things "too far". I believe it is good business for the restaurant.
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Rosengarten's Table is a great source for quality internet vendors. My mushroom and citrus sources were taken from there.
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Unbelievable! Did you ever see these people again? What made you think that they weren't great hosts before you went?
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Thank you for your fine descriptions and the prices you paid. I will refer back to this before my trip over. One thing I hadn't considered fully was how difficult it might be to interpret written menus. I will really have to brush up on my culinary French!
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These oysters look marvellous! I had some fantastic ones from Nova Scotia Friday night or else I would be really jealous. I love the tv with Al Pacino in the background. Lucy, you do a marvellous job of conveying the specialness of where you live (and that seems truly special), but I think the emotions you evoke are really a testament to your artistry even more than to the place. Not to take anything away from Lyons, but I bet you would make anyplace you live and describe be special. I think what is truly "special" is how you live your life. No matter where one lives, there are things that will be special if one knows how to appreciate them. You obviously do. It is an honor to see things through your perspective.
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Lucy, are these peach buds? Whatever kind of buds they are, what are they used for? Are they simply decorative as a sign of spring or do they have culinary applicability?