Jump to content


society donor
  • Content count

  • Joined

  • Last visited

About Yiannos

Profile Information

  • Location
    Northern California

Recent Profile Visitors

1,461 profile views
  1. Shallots

    I am so glad I am not alone in this gripe. Usually whatever batch is at any given grocery store will be uniform at least, but every time I go in looking for red onions I wonder what size I will be met with that day, because the range seems to span the size of a small white onion on up to say a toddler's head. If the onions are particularly large or small I usually just figure about 8oz for an average one and so trim down or add more as I need to get in the ballpark.
  2. Chef's Table by Netflix

    Love this show, very inspiring, beautifully shot and edited, and the personalities whether good or bad are always interesting.
  3. Lately I have been cooking from Diane Kochilas' Ikaria cookbook which I like very much. Very traditional and simple Greek food, but incredibly delicious and healthy at the same time. I am always sort of looking for Greek cookbooks and I am surprised at how few new ones there are anymore, a lot of the books I have come across are reprints of older editions (The Complete Greek Cookbook for example) or that kind of thing. To be honest it's not a huge issue, the Mediterranean is such a hodgepodge of cultures and ideas, whatever Turkish cookbooks you are reading (or say Persian, etc) will share a lot of the same tastes.
  4. Welcome to egullet from the opposite side of the country @blbst36! I agree with the above posts, there is so much great information on this site and from such wonderfully knowledgeable people on top of it. As someone who hasn't been around forever, the reading and learning seem to go on forever. I can't help much with your list, but as far as fish goes, for me it almost always comes down to "less is more". Also as a Greek have to frown upon your choice of Turkish cooking literature
  5. Found this by accident shopping for a new food processor today, Macy's has the Cusinart 11-cup Pro Custom food processor for 50% off with free shipping. Their price must be full MSRP at $189.99, but at 50% off it comes out to just over $100 shipped. Seems like a crazy good deal to me, but ends tonight.
  6. Willkommen Ian, you will be amazed at the wealth of information here, such a wonderful resource. Love Salzburg, my wife and I visited years ago and it is by far one our favorite cities!
  7. Thank you @blue_dolphin, I am flattered, I totally agree on the combination of flavors as I just flipped to that page went OOOOOOOHHHHHHHHH. I should have mentioned that I think the 8oz size is a bit much, it is really decadent with all those eggs and cream sugar etc, and I think it would be better scaled and served as 8 6oz servings as opposed to the 6 8oz portions in the recipe.
  8. Though I feel like I am cooking constantly, I haven't contributed a ton here yet and all of the beautiful (!) dishes in this thread inspired me to give the Blueberry, Buttermilk, and Lime Parfait a go, so I thought I'd share it with you nice people. I was thinking it might make a good 4th of July dessert and some pretty much OK Mexican blueberries on sale made the experiment seem worthwhile. For the blueberry layer the flavor is great, but I believe I didn't quite cook the blueberries down far enough as they didn't quite set fully, I'm thinking due to lack of pectin release but not positive. I imagined it almost like a jelly, but it is more like a very thick syrup, even after setting overnight. The book says nothing about the texture (just calls it a layer) so I guess it is possible it's correct, but either way it tastes good. I also really enjoyed the buttermilk panna cotta layer, only fiddly part was maybe adding the lemon juice towards the end of the step where Ms. Howard says "things will curdle up a bit". They do, just a bit, and I believe my strainer was not quite fine enough so the texture is not 100% smooth like I would have liked, but again great flavor and contrast to the sweet blueberry below. I was most happy with the lime curd, I am not a fan of overly tart/tangy curds and this one has a nice balance of the citrus and sweet. Would make a great filling on it's own I would think. Finally, the buttermilk whipped cream on top, sort of a hint of the panna cotta waiting below, with just a touch of the buttermilk tang found deeper in the dessert. The only deviation I made was the crumble, her recipe suggests her Spiced Pecan and Pumkin Seed, but I used some granola I already had that I got with a bread order from Manresa Bread. Her crumble has some savory notes (fennel, cayenne, Worcestershire), but the Manresa stuff is not overly sweet, with some cinnamon and ginger, so it filled that texture vacuum while complimenting the other ingredients well IMO. Probably use some Mason jars or something if I was going to put it out for actual humans to eat, but the random glasses I found in my cabinets worked fine for this try.
  9. I can chime in here a little, I have used compressed air for year working on old audio equipment etc. The problem I think with an airbrush designed around a can of air vs a dedicated compressor is the consistency of the air pressure. The pressure you get from a new can vs 3/4 vs 1/2 and so on is so different, I would think whatever nozzle you were using would only work well for a very specific volume of canned air. It also seems to vary from manufacturer to manufacturer. If I were just starting out and experimenting with this kind of thing, I'd look at a small compressor from Harbor Freight if you have one nearby. I know they sell small airbrush kits, but to be honest I am unfamiliar with what kind of nozzles and things you might need that are food safe/easy to clean to make it so, so maybe just a small inexpensive compressor on it's own to get you going. To be honest I am not a fan of Harbor Freight, their stuff is the cheapest of the cheap, and any tools I need to last I always spend more on something more durable, but for giving things a try that I don't normally do (i.e. welding, airbrushing like you, basic woodwork etc) I think their cheap stuff gives you an opportunity to dip your toes in the water without spending an arm and a leg.
  10. Maintaining crisp/crunch of fried items?

    Not sure about how rice flour and those other starches would do, but anything I fry at home goes into a 175 - 200 degree oven on a cooling rack set into a sheet pan until I am done frying the entire quantity of fries onion rings etc. Everything stays nice and crunchy until I am ready to serve but again not 100% positive about how your particular ingredients would end up.
  11. Electrolux buying Anova?

    It's actually an ARM processor, which I believe does allow for USB programming.
  12. Electrolux buying Anova?

    I recently had a fellow member's Anova here on my bench for repair, and I was a little surprised to find a USB port tied to the PCB along with the usual headers and things. I can't help but wonder if that will allow some communication with the unit? You can see it in the upper right corner of the pic below. I wasn't too keen on experimenting with someone else's stuff, but maybe someday after that extra glass of wine or something I will crack open my own Anova and see if there is any I/O capability in there. Might just be to allow for firmware revisions or something too...
  13. No I hear you, and I'm not saying I disagree. I'm sure there are loads of great things we are unable to get because of bureaucracy/ignorance/unfounded science, but I think that some, like pasteurization discussed above, are probably the right thing to do in the long run.
  14. So plutonium? Lead in baby formula? Farmed human meat? I think there has to be a middle ground somewhere...