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Everything posted by Smokeydoke

  1. eG Cook-Off 76: Consider the Schnitzel

    Someone recommended Evercrisp by Modernist Cuisine. I can't find the post, but thank you fellow eGulleter! That was the tip of the year. Made the best, shatteringly crisp schnitzel I've ever made. Guaranteed to keep fried food crispy for 3 hours and 47 mins. So, if it's only crisp for 3 hours and 45 mins, do I get my money back? My schnitzel recipe is basic and straight-forward, except for the Evercrisp, which added another dimension of deliciousness. It's cheap pork loin, that's been pounded thin, then dusted with spiced flour, dunked in egg wash, and coated in panko and Evercrisp. If you want the detailed recipe, you can find it here. My only tip is to make sure the oil is 350F, but I have a feeling I'm telling everyone what they already know. Too cold oil will make the schnitzel soggy. Too hot oil will make the schnitzel burn. I use a candy thermometer attached to my dutch oven, it works like a charm. And I fry with Wesson oil. I served it with Cauliflower-Broccoli Rice.
  2. I've got Batali's entire collection, I no longer admit it because he's persona non grata, but he is a great chef. And I love Flay's Boy Meets Grill.
  3. Do you eat dessert in a restaurant?

    Always! I make it a point to go to a restaurant with a good dessert menu.
  4. Foodblog Fanfare: Feb 23!

    Thanks @David Ross I'll try my best.
  5. Drinks! 2018

    [Host's note: this topic is part of a continuing discussion. The conversation continues from here.] Well, not 2017 anymore, time to make a new thread? Tonight I tried Marcus Samuelsson's Big Apple Sidecar but subbed the Applejack with Osocalis (which I got on sale) and Morey Orange Liquer (recommended by staff) instead of Cointreau. Original recipe is as follows: 2 ounces applejack brandy 1/2 ounce fresh lemon juice 1/4 ounce Cointreau, or Grand Marnier 1/4 ounce agave nectar, maple syrup or honey. I've never had Applejack, I've only had Calvados, and the Osocalis is much like Calvados. It has an overwhelming apple scent, not a bad thing. When mixed with the Morey, which is not as sweet as Triple Sec, it created a very complex flavor, not entirely pleasant. I'm a simple girl, I like simple flavors. But dang, did it go down smooth. :-) I'm new to cocktails (new to making, I've sure drank enough) and I'm still learning. I won't repeat this, it seems a waste of Osocalis. And I know DeKruper is looked down upon here, but I've used DeKruper Triple Sec for years, and its simple, sweet taste would be more in line with apple brandy, just my opinion, I know that's a jailable offense in some places. And no, I did NOT mix my Osocalis with Triple Sec, but honestly, it may have tasted better. Next time (if there is a next time), I'll leave the Morey out completely and double the agave nectar. That way the different liquors won't have to compete with each other.
  6. This is kinda cruel to post, because it just passed and won't happen again till next year, but every Chinese New Year, Wing Lei has an amazing dim sum brunch. Wing Lei is the upscale Chinese restaurant at the Wynn, it was the first Chinese restaurant in the US to be awarded a Michelin star (although Michelin is no longer in Vegas). I went back in 2014, it was quite the experience. Cold bar with lobster claws and prawns. Various assortment of dim sum. Pork belly and duck. That was the best pork belly I've ever had. The skin just shattered in your mouth. Shanghai prawns and Chile Beef Tenderloin. Five star spice cake and yuzu cake pops. If they do it again next year, I highly recommend it. It was truly one of my "grand" meals and an experience I won't forget.
  7. Suzuya Patisserie - this is a local gem, right in my neighborhood. They are Japanese-run and owned but they focus on French pastries. I go here at least once a month and I've never had a bad experience, they've almost been all good, sprinkled in with some "meh" experiences. I highly recommend their "life-changing" apple pies (John Curtas' words, not mine) and their Japanese cheesecake. This month, their cake-of-the-month is the Mont Blanc, made with chestnut cream. It was decadent but not my favorite cake. I should mention the pastries are more Asian in taste and not as sweet as true French cakes. They also have made-to-order crepes, which are excellent, but I haven't gotten in years, because seriously, crepes are not hard to make at home. Apple pie a la mode in front, Mont Blanc in the back.
  8. I just found this thread, I can add a post or two here. I've lived in Las Vegas for the past eight years and was quite the eater around 2014-2015, going to all the restaurants with reckless abandon. That was four years ago, which is an eternity in restaurant years, but I can still give some recommendations from back then. Nowadays, I mostly eat at home. I just got back from a week-long business trip and I realized that I've become "that f@$k#n woman!" I can't tolerate anything but sublime amazement from any dining experience. But I'm sure my fellow eGullet members can appreciate that. Unfortunately, that means I never eat out and when I do, it needs to be damn-near-amazing. I've briefly read through some of these posts and they're on point. However there's a difference between where tourists eat and where locals eat. Although I do eat on the Strip occasionally (some locals never do) I tend to avoid the Strip and eat in the nearby burbs. We're very blessed because this city is full of excellent chefs, and when they decide to open their own place after years of fine dining, they tend to go to the burbs. So you'll never see me recommending Lotus of Siam (although it's awesome), but I'll recommend Penn's Thai in Henderson. So let's start...
  9. I love Food Network chefs, I would say 60% of my cookbook collection is FN Chefs. I hate the network, it's pure retardation, but their cookbooks are great. YMMV. I love Alton, Tyler Florence, and Giada. I have the entire Emeril collection and even have some Sandra Lee, for pure comedy, of course.
  10. eG Cook-Off 76: Consider the Schnitzel

    @menuinprogress that looks delicious. I'm stealing it.
  11. Cooking on a Big Green Egg

    Agree! And I'm trying to get a good price, I just have to be patient.
  12. Cooking on a Big Green Egg

    Maybe rustwood or Kerry Beal can chime in, I'm new to the Kamado game. But from my understanding, the biggest incentive is you don't have to watch the smoker, it insulates heat so well that it'll maintain 200F for an overnight cook. The other incentive is it's also a grill, it can easily reach 500F to cook steaks and pizzas, and the BGE can hit 700F. I live in Las Vegas, I do not want a 500F oven in my kitchen in the summertime. And I do cook pizzas a lot. I agree it's a luxury, but a lot of things are. I read on the kamado forum that the cheapest way to save money is to go to the nearest BBQ place and buy cooked meat. The kamado will never be cost-effective, it's just about what I'm willing to spend to be happy. I'm happier spending money on a new kamado then buying a new car.
  13. Fresno eats?

    Just got back from my week-long trip. I'll be honest, I didn't eat out much. Fresno seems to be chain-restaurant heaven, but luckily, I found two gems near my office. First was House of JuJu https://www.yelp.com/biz/house-of-juju-clovis They serve gourmet burgers and craft beers. Delicious! I got the Dragon Lady Slaw Dog (I didn't know any better, I should've gotten the burger) and my co-worker got Betsy Ross, basically their version of a cheeseburger. They were both delicious but the winner was the burger. They also serve meal-sized salads. Next was Kuppa Joy Coffee House https://www.yelp.com/biz/kuppa-joy-coffee-house-clovis They make delicious cappuccinos with foam art! They also have fresh-made pastries and their almond croissants were just as good as any bakery in Las Vegas. I'll write more detailed reviews when I get the time. I hate to link Yelp (They deleted my negative review on Colton's Social House, another restaurant in Clovis. Could they be any more corrupt?) but it's the best I can do for now. I'm sure I'll be going back Clovis a few more times this year, so I'll be sure to add to this thread.
  14. Cooking on a Big Green Egg

    Just got back from my trip, I am so glad to be home! I went to the Kamado Joe Fontana, CA roadshow and it's not what I expected. I thought he'd be outside doing demos. Nope, he only had a few 13.5" grills out, charcoal bags and cast iron cookware. He said he might be getting some 18" later this week, but I needed to check with him. $969.99 and it included the divide and conquer and a bag. If I were to get a demo grill (where was the demo?) I'd get cast iron flat top, a bag of charcoal and a CI dutch oven, same price. It's 20% less than at Home Depot. He'll be in Fontana till the 25th. I'm still debating... I wish he had some today, it's a long drive for me. I might wait and get it at Home Depot instead of driving to Fontana again. Or if Costco sells the Pit Boss again this year I may get that and wait till next year for the KJ. I wish they were still $779. What a deal! I wonder why they went up so much? Hope it wasn't me.
  15. What do you recommend at Costco?

    How did I miss this thread? I love Costco! I don't have the time to read through the entire thread, but here are some of my favorites (sorry if they're repeats): Organic Half N Half Kirkland Cheese, I can't remember the exact name, but the look like Baby Belles and taste like cheddar Parmesan Crisps Korean Pork Jerky Lamb chops Kirkland Gin! This stuff is great, I'll write a more detailed report in the Cocktail forum. Kirkland Vodka Truffle Salt I'll add more to this thread as I think of them. I have a huge list.
  16. Hello from Vegas

    @PFox I'm just an amateur. I worked at a bakery in Las Vegas, but last I heard, they changed owners and it's different now. That's good because it was horrible, I'm glad I went back to Engineering.
  17. Hello from Vegas

    Welcome @PFox
  18. Drinks! 2018

    This was a Maple Orange-Fashioned at the local "Craft Cocktail" bar in Clovis, CA. $12.50. Is it just me or is this the way they pour nowadays? It sure seems short. That was a big-ass, ugly piece of ice. This is why I drink at home.
  19. Cooking on a Big Green Egg

    @rustwood Thank you, I'll look into since I will be there the first day. And I'll report back with prices. $780 sounds low, I was expecting at least 1K for a KJ, 1.2K is probably more realistic. $780 might just be the cooker but if I'm getting the KJ, I must get the divide-and-conquer, as it's one of the reasons why I'm getting the KJ in the first place.
  20. Cooking on a Big Green Egg

    @rustwood I'll be at the Kamado Joe Roadshow in California this weekend. I can't wait. I've been waiting sooo long for a kamado. I'm still undecided between a KJ and a Vision.
  21. What's your favorite quick-to-make sauce?

    Not exactly quick, but I made a Bearnaise sauce a few weeks ago and it was delicious. It's basically a Hollandaise sauce with a tarragon vinegar reduction.
  22. Welcome to eGullet!
  23. Cooking on a Big Green Egg

    A kamado will be my next big purchase, I'm thinking of getting a Vision. Any input is welcome.