slkinsey
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Posts posted by slkinsey
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I have tried the Wine Clip on a number of different wines now. The response both from myself and my guests has always been "I can't tell the difference."
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I've tried a few Irtish single malts myself, and while I found them interesting and quite excellent, they were a little too light and not quite smoky/salty enough for my personal preferences.
Try dipping a kipper in them then.
That's a pretty good idea! Then I could have whisky for breakfast!
I'd be interested to hear which Irish singles you think are good, as they are only just now making themselves known on these shores and the selection is undoubtedly better on your side.
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how about cooking ahead?
You can always make the dressing ahead, then moisten with stock and reheat.
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Tin is the traditional treatment. Stainless steel lined is much more expensive, and there are some technical limitations in terms of sizes and shapes that may be produced with the stainless/copper bimetal. For making delicate sauces where high temperatures are not a concern, it is possible that tin's greater thermal conductivity may offer even more control.
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i've got about 18 hours to come up with a stuffing/dressing recipe, and i've never made it before.
i want to use these apple/cherry sausages from Whole Foods that i've been scarfing down.
any recipes or ideas???
- Crumble and render some sausage. Set aside
- Saute medium dice of onion and celery in the sausage fat until translucent. Add butter to keep moist. Can add small dice of carrot and a little garlic if you like. Set aside
- Toss cooked ingredients with equal parts cubed cornbread & sturdy white bread
- Mince equal parts parsley, rosemary, sage, thyme and toss with bread mixture
- Add pecans or other such things, if you like (I like pecans, and chopped sun-dried tomatoes can be really good too -- some people like slices of apple)
- Moisten with stock and heavy cream -- add a few beaten eggs if you like the dressing more bound together
- Put in baking dish, cover with foil and bake in oven ~30 - 40 minutes. Remoisten with stock to the wetness of your preference and bake with the foil removed ~10 minutes to crisp the top.
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That sounds great, Seth. I especially like the gravlax. I used to make gravlax every year for Thanksgiving. Maybe I'll get back to that next year now that you have inspired me.
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Sounds great, ludja! I'm glad you revived this thread. Maybe more people can share their Thanksgiving menus with us.
C'mon people... this is a food web site and there aren't more people who want to brag?!
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What, exactly, do you think grilling would add to this soup? In your two examples (pureed grilled vegetables and shredded grilled duck) it doesn't strike me that anyone could tell the differnce between grilled and, say, oven-roasted or pan fried.
In re to saving some burners, I think it's a good idea to make the soup course 90% the day before and then reheat it for service, adding herbs or other fresh ingredients at the last minute.
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I am definitely going here soon. Like, maybe tomorrow around 1:30. Anyone interested?
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Hmm... I've heard people order ristretto, although admittedly not terribly often. If what you say is true, then no bar in Italy of which I am aware sells what you and Owen would call a "caffe ristretto." My knowledge of Italian bars is not encyclopedic, of course, but I do have coffee around 5 times a day whenever in Italy so I think I have a fairly good feel for the lay of the land. Can you think of any bar in Italy that adjusts its grind on the fly for ristretto shots? If so, I want to go there.
I'm curious whether you think most, or many Italians would differentiate between caffe corto ("short coffee") and caffe ristretto ("restricted coffee")? Or might it perhaps be the case that certain bars serve all their coffee ristretto and others normale? If the latter case is true, then the "adjusting the grind" definition would make more sense to me, as the bar's grinders would simply be calibrated a bit finer than normal.
Some places in Italy -- and I can't remember exactly where -- also ask whether you want your coffee liscio, which I remember thinking was strange.
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I snuck off to the Kitchen Market today and got me some Copes.
Hee! I was there for the same reason today! I bought 1.5 lbs. They must be wondering why they sold more Cope's today than they usually sell in a week.
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We also made a Huge pot of stock from all the bones/carcasses we pulled out of the birds to use for gravy and stuffing.
This is, IMO, one of the major benefits of roasting deboned poultry. I almost never roast poultry without pulling out at least the backbone and breastbone.
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For another perspective... I differ with our well-informed host on this one. I think the idea that a ristretto shot is made by adjusting the grind finer is an American, coffeegeek.com-inspired one. Personally I go by what I observe in Italian bars as practiced by experienced barriste. I don't think it makes sense to take an Italian coffee term and change it so that a "real ristretto" is something different from what they do in Italy.
In Italy, there is no adjusting the grind because the coffee is pre-ground into the doser. The only difference I can discern when I order un caffe ristretto is that they run around 1/3 less water into the cup. This manages to produce all the characteristics (thicker, richer, etc.) one desires in a ristretto shot. If there are certain grind adjustments of the grind one needs to make in order to compensate for the limitations of home machines, that should IMO be noted.
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Very cool pictures, Poots. I especially like the use of chestnut stuffing. I've made around 4-5 turduckens in my day, and enjoyed them. They are certainly impressive when you slice them up on the table, and practically foolproof once you get them put together.
There is another extensive thread on turducken here to which your interesting remarks and pictures will probably be appended for further conversation.
So... what did you think about it? Did you like it? Was it worth the trouble, or more of a novelty? I have to say that I'm personally glad I made them. I found it an interesting challenge and I thought they tasted great. But, that said, I doubt I'll be making another one.
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1. Parmigiano reggiano stagionata
2. gorgonzola piccante
3. see number 1.
I second Craig's choices, adding four of my own:
4. Pecorino delle Marche (semisoft young sheep's milk cheese)
5. Burrata (fresh mozzarella "sack" enclosing a semi-formed filata cheese made with cream)
6. Shropshire Blue (like Stilton on steroids)
7. Epoisse (king of the illegal raw milk cheeses)
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I have tasted maybe three Japanese single malts, interesting and distictivly different, but they didn't excite me very much. On the other hand I had a Single Malt from Ireland a few months ago that was stunning.
I have had much the same reaction to Japanese malts myself. The telling sentence in the article, IMO, was ""This was a group of average whisky drinkers..." Well, one could take a group of so-called "average sherry drinkers" and they might prefer cooking sherry on average. By and large, "average" drinkers tend to prefer flavors that are simpler, smoother, sweeter, etc. It would not surprise me in the least to find that Laphroaig, for example, was not rated very high by this panel.
I've tried a few Irtish single malts myself, and while I found them interesting and quite excellent, they were a little too light and not quite smoky/salty enough for my personal preferences.
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The Chicago Sun-Times reports:
After the bagpipes faded and the blind taste test of single-malt whiskies was over, the winning dram was clear -- a 20-year-old Nikka Yoichi, distilled in Hokkaido, Japan. -
I'd probably only drink coffee but I'm trying to drink tea also because of the purported health benefits.
Drink cocoa instead. It contains more antioxidants and phenolic phytochemicals than either tea or wine.
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I haved seen a sign stating that the restaurant served, among other things: shrimp ribs
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Cool, Mark. Many thanks.
Would the last one then be:
Sonoma Valley Red Wine “Albarello,” H. Coturri & Sons., 2001
So, I gather than you don't think it's a good idea to list the producer first? Also, I'd be interested to hear whether the system you propose is an "official one" and, whether it is or not, why you think this is the best way to list wines.
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OK, so I'm going with the nomenclature suggested by Katie Loeb and others. It makes sense to me, and it's the closest to what I was already doing. So, would it be something like this:
Nino Franco – Prosecco Rustico di Valdobbiadene NV
Clos des Briords – Muscadet de Sèvre et Maine sur Lie "Cuvée Vieilles Vignes" 2002
Domaine Saint Vincent – Saumur Blanc “La Papareille” 2002
Domaine Alain Hudelot-Noëllat –Pinot Noir “Bourgogne” 2000
Rivetti – Moscato d’Asti “Vigneto Biancospino” 2002
Mas Foulaquier – Pic Saint-Loup “Le Rollier” 2001
Coturri – Sonoma Valley Red Wine “Albarello” 2001
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Here's how I would list it if I was putting it on a wine list ( my only frame of reference):
ex #1 Nino Franco Prosecco "rustico valdobbiadine"
( who made it) ( what it is ) ( proprietary name or vineyard location)
(?) ,Italy NV
Actually, your way of saying it would be the same as mine:
Nino Franco = Maker
Prosecco Rustico = Name of Wine (prosecco = name of grape)
di Valdobbiadine = Region of Origin
The prosecco's actually the easy one... it's the others that perplex me, although I think I have largely followed your convention.
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Anyone try some with the wine clip?
Not yet... but I will be.
Perhaps I'll be able to replicate my earlier "can't tell the difference" result.
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And I think Asimov would have gotten the job last time if it were to happen.
This assumes, of course, that Asimov even wants the job. He has a pretty good gig going with "$25 and under."
NJ eGullet Dinner at China 46
in New Jersey: Dining
Posted
Soon, I hope. That place rawks.