slkinsey
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Posts posted by slkinsey
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When did Newfoundland become part of Canada (?).
Post-WWII, I think.
July 22, 1948 was when they voted to join Canada.
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My understanding was that this dish is served with "Italian poached eggs" -- which is to say, eggs poached in olive oil. Have no idea where I got that idea, though.
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My sister used to be married to a Dominican, so I got to know their cooking pretty well. AMong my favorites are:
Mofongo: roughly mashed green plantains with lard, pork cracklings and garlic sauce
Tostones: double-fried green plantains sprinkled with salt and lime juice (the plantains are cut into chunks, friued until soft, squashed cflat and then fried until crisp).
Sancocho: a kind of "refrigerator stew: with many different kinds of meat (beef, pork, goat, chicken, etc.), many different starches (green plantains, yucca, malanga, potato, etc.) and vegetables. Usually served over rice with a big slice of avacado.
Moro de guandules (sometimes con coco): rice with pigeon oeas (and sometimes coconut milk).
A great web site for Dominican cooking recipes and information is Aunt Clara's Dominican Cooking.
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We've had it seems like 20 threads here on eGullet about how to mix a martini, the proper ingredients and the proper ratios. I have your martini book, so I am somewhat familiar with your take on it, but I'd be interested to hear you hold forth on the subject a little. For instance, many people seem to prefer the "rinse out the shaker with vermouth and pour out the excess" method, which I think is ridiculous -- they might as well be drinking gin or vodka straight from the freezer with a splash of water for all the difference that tiny amount of vermouth will make. Several well-known bartenders, I understand, have begun serving dry vodka martinis with no vermouth at all! I noted with interest that your vodka martini recipe actually calls for more vermouth than your gin martini recipe. Why is this? Although I am not generally a vodka martini drinker, my usual thought has been to use less vermouth to compensate for the vodka's relative lack of flavor whereas you seem to go in the other direction. Similarly, I tend to use less vermouth in gin martinis when the gin is a delicate one or if the vermouth is a strongly flavored one.
I'd also be interested to hear your thoughts on the new full flavored vermouths like Vya and some of the new uniquely-flavored gins such as Hendrick's and Tanqueray Malacca with respect to their suitability for Martinis.
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Of course.
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The reigning expert on chowder these days is probably Jasper White, and I recommend his book 50 Chowders : One Pot Meals - Clam, Corn, & Beyond.
I would point out a few things about chowder: 1. there is really no definitive version or list of ingredients for chowder. 2. it is only supposed that "chowder" may be related to or derived from the French word "chaudiere," and this supposition is based mainly on the seeming similarity between the words. Another equally likely candidate would be the 16th Century English word "jowter," meaning "fishmonger." 3. another possibility is that chowders have no European derivation at all, and were first prepared by Native Americans (usually supposed to be the Micmac, either with or without the use of European iron vooking vessels).
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One often hears it said that there are certain dishes that every cook who aspires to a certain proficiency should master as a fundamental (the classic French omelette, for example). For someone who admires cocktails, would like to have a well-rounded knowledge about properly formulating and presenting them, and would like to create his/her own in the future, is there a certain repertoire of cocktails that you think every mixologist should master? Again, I'd be interested in hearing from both of you, and why.
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Regans' Orange Bitters No. 6 should be on the market in the near future.
This is great! I'll definitely be seeking this out when it's on the market. I love all kinds of bitters, and think that the role they play in cocktails is underappreciated to say the least. In my book, it just isn't a Manhattan without bitters, and too many new cocktails leave out this wonderful accent and point of interest.
It will be very interesting to taste the your orange bitters, as all I have had thus far is the Fee Brothers' incarnation. As much as I like their orange bitters, I think their "old fashioned" bitters is even better -- I like it a lot more than Angostura.
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Are you trying to start a fight?
Um... yes.
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It's not really an Époisses if it's not raw milk, though, is it?
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Based on the discussion in this thread I would check out Dowel on 1st Avenue and 5th Street.
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Bux, are you sure you're not confusing Epoisses with some other cheese. I've had plenty of Epoisses, and I don't think I would ever have described the rind as "hard" or particularly inedible -- even in the riper examples. Usually looks something like this. Vacherin Mont d'Or, on the other hand, sounds more to me like what you're talking about.
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I can't help noticing that you both have separate "solo" books on cocktails, etc. in publication. Those of us who have followed your work are familiar with the opinions and philosophies you share. I am curious if the two of you could weigh in on areas in which your approaches to and philosophies about mixology differ. We don't often get two cocktail experts at your level on the boards at the same time. So, rather than only answering questions and offering advice to people like me who don't have the level of expertise and historical knowledge you share, I think it would be very interesting for us if the two of you discussed/debated/expanded upon some of these issues here. I, for one, would love to be a sideliner and occasional participant in a discussion about cocktails and mixology between the two of you.
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Adian, are these potato gnocchi?
I don't mean to get off topic, but what is the definition of "gnocchi"? I've seen recipies entitles "gnocchi" that include neither flour nor potato.
Gnocchi is the plural of gnocco, which means "lump" -- so any food that is in lump form may be described as "gnocchi" (as in gnocchi di patata) or "gnocco" (as in gnocco fritto).
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Here is an interesting Filipino food blog with recipes: The Radical Chef (a Filipino food, cooking & recipes journal)
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I've been a regular at @SQC pretty much since they opened. It has its ups and downs -- especially with respect to FOH and service -- but the food is rarely less than excellent and I think it's the class of the UWS among restaurants of its kind.
John: @SQC stands for "at Scott Quentin Campbell's." Scott is the chef and owner. The restaurant is usually called "SQC" rather than "At SCQ" by locals and regulars. This is probably why Michael couldn't find the original thread, which left off the @.
Michael: it's interesting that Scott says he's never heard of eGullet, since I've told him about it at least a dozen times. He usually says something to the effect that he can't understand how a working chef could possibly have enough free time to play around on a discussion site.
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Does DiFara's gas oven qualify as "regular"?
Di Fara qualifies not only as a "regular" oven, but really as an "older regular oven that isn't in very good shape."
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Um... it sounds like they don't serve white people in sneakers either, so the question doesn't make any sense. That said, if you would like to start a thread on discrimination by restaurants via a dress code, please do. That's not the subject of this thread, however.
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Nice kitchen!
I might as well tell you now that I will get eGulleters to hound you to the very ends of the earth until you post a picture of yourself dressed up as Mr. Peanut.
Hound all you like - oddly enough there was never a picture taken. Perhaps just as well.... if there had been it might be plastered all over the Internet by now!
Dude... it's way too late for that.
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Nice kitchen!
I might as well tell you now that I will get eGulleters to hound you to the very ends of the earth until you post a picture of yourself dressed up as Mr. Peanut.
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I wonder why they are so big here? Lack of New Englanders maybe.
Perhaps they grow older and therefore larger because they aren't fished much?
Interesting tidbit from here:
The larger and older the gaper is, the deeper it lives in the sediment. At one year it is found at between 5-10 cm down, and at ten years it can as far down as about 40 cm . . . The Sand gaper, originally a North American species, is now very common on sandy bottoms along the west coasts of Europe. -
Hang on a minute here. Steamers that are "only" 20 cm long or so? Oy, Adam, I hope you mean mm not cm, or you're dealing with some form of Mutant Mya that could take over the whole Arenaria! No wonder the sand gapes!
Some mollusks, like the geoduck can have gigantic siphons. From the link:
The shell is thin, lacks teeth, and may attain a length of 8 in. (20 cm). The valves, or two parts of the shell, are always open in the adult, because the body and siphons are too large to be retracted.Sand gapers, though, are apparently gigantic examples of Mya arenaria.
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Today is the day when we all learn that Italian for "Joe" is "Beppe." You should sign BeppePW today.
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Congratulations Gerhard!
Yogurt-making @ home
in Cooking
Posted
Steven, why did you boil? Was that in the instructions/recipe you have? Sounds like most people here just heat to 100F and add teh culture.
Also, what kind of milk did you use? Regular supermarket milk (Tuscan/Dearle/etc.) or something like Ronnybrook? Skim? Whole? 2 percent?