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eugenep

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Everything posted by eugenep

  1. eugenep

    Dinner 2019

    I just did a 2 hour braise and then let it sit in the heated ducth oven for an hour and then refrigerate. (1) I believe the meat sitting in the dutch oven still cooks it on lower heat for another 30-40 min (2) and then the refrigeration firms up the meat to make it easy to slice and changes the texture I really didn't experiment to verify (1) or (2) but if someone did that would be cool - maybe write a whole book on these unverified techniques. They were just instructions on an online blog recipe but recipes just say "do it" without telling you why (maybe bc they don't know either?) I wonder if beef tongue might require a longer braise just because of older meat with more flavor but also tougher??
  2. eugenep

    Dinner 2019

    Veal tongue and Pommes anna I just had three small red potatoes so my potatoes Anna lacks height I’m using a vinegar sauce for the tongue
  3. eugenep

    Dinner 2019

    Pan seared duck breast, turnips, carrots, and parsley. I hope I’ve Rendered the fat and got the medium rare color correct. These are leftovers actually.
  4. eugenep

    Gran Gaggia

    hmmm...it looks like pressure from low to high and then a smoke cloud maybe? It's to control pressure but I wonder for what? I've actually never encountered one. The only thing close would be grind settings for coffee grinder in my automatic Gaggia. The only two possibilities seem to be for: (1) pressure of hot water being blasted out for coffee; (2) or the pressure of the steam wand. But I never had a pressure button for either of them. So I think both guesses are wrong. @teonzo any ideas? I wonder if it's an older antiquated function that was phased out. @ElsieD let us know if you find out (without blowing it up... j/k)
  5. I'm surprised there wasn't a topic on this. But the taste is deep and amazing and the depth of flavor of these beers is deeper than any other stouts and imperials I have tasted (which isn't as much as other guys). But a lot of these beers are sort of expensive at $25 or so for a 4-pack KBS and pricy-er for Goose Island. I tried lower priced ones by Innis Gunn but it tasted watered down and lacked flavor. I tried New Holland's Dragon's Milk which was just okay at $16-17 for a 4-pack. I was going to get the one by Arrogant Bastard at $17 for a 6-pack. Any thoughts about this beer style and recommendations that aren't as expensive as KBS or Goose Island Bourbon County? Photo below
  6. eugenep

    Gran Gaggia

    I worked in a coffee shop in college and I own a Gaggia fully automatic. It's not the same model but I think I can sort of accurately guess how to work it. It looks like the buttons from left to right are: 1. steam wand (to turn on the metal rod on the right hand sand next to the milk pitcher) 2. brew the coffee 3. on/off button Not sure what the knob is for - interested in having a top photo Please let me know if my guesses are right. You should have a portafilter too if this is a semi-automatic which it looks like
  7. eugenep

    Dinner 2019

    Looks really good. Do you end up with a lot of braising liquid though? I have a large 6-7 qt PC so I have to add a lot of liquid. I mean...the liquid is so fatty that I'm assuming it couldn't be used as soup..so do you end up throwing it away or reduce it to a sauce or de-fat and save for broth? thanks
  8. I'm watching MasterChef the Professionals UK but I'm guessing its different from the ones above. I'm curious to see Marco Pierre White in the Australian edition one. It motivates me to improve on - trying - to plate. I bought molds and other tools for that purpose to make my stuff shine at dinner parties - hopefully And the critics, Marcus Wareing, Monica Galetti, give really good analysis on why some dishes work and some don't - over/under seasoned, poor execution, over/under done protein, not well balanced, not tasting the ingredient, not having a reason for an item to be on a plate etc. I think I learned a lot watching the masters and it sure is motivating
  9. I work around Lower Manhattan and I think I'm going to walk it to Despana's Broom Street location at lunch to get some money-for-value PX vinegar and likely getting the Villa Manodori balsamic vinegar at $40 from Whole Foods this weekend (to try and likely not purchase again because there are cheaper ones with the IGP Gold and DOP labels that appear to be comparable in flavor for less money) thanks for the above info suuckas
  10. I should check out TJ's - didn't know about the better prices ..like..I always ordered these premium priced, higher-quality, hard to get items on Amazon bc I couldn't find them in grocery stores But I was thinking that with Amazon + WF acquisition, the algorithms used and data gathered by Amazon could better predict exactly what premium items to stock and we could see it on WF shelves
  11. Welcome Sandeep. That's a nice coconut drink you have there. I've never been to Mumbai but I heard it's "the city of dreams" for some but in an interview with workers that go there for seasonal work they really, really don't like it and prefer the countryside. Looking forward to hear more from others in Mumbai
  12. I read that WSJ article too and I'm hoping to check it out this weekend. Sometimes, their prices on some pricey goods are actually very competitive and lower than others: Kirshwasser, KBS (beer), vanilla, dry age steak, etc. And they do have a broader selection for high quality goods I can't find in the standard supermarket - Red Boat fish sauce, real balsamic vinegar 10+ years etc I end up going to both Whole Foods and Shoprite in NJ (low prices, rude services, less than fresh items but better selection and prices for packaged goods)
  13. eugenep

    Dinner 2019

    nice. I tried making it for the first time a few weekends ago based on this youtube Foodwishes Chef John video. And mine was really too sweet and I don't think I'm ever going to try again after that experience. I didn't do the long way of making a separate Gastrique and I think it was more like a pan sauce based on orange juice and a sugar with cognac etc. My Peking duck breasts were raw inside and uncooked because they were so thick but the outside had a lot of heat so I just took it off the heat (for fear of drying out and overcooking the outside) ate the inside raw - didn't taste gross but the dish overall was a thumbs down (for me). Glad it worked out for others with controlled sweetness - maybe that's the key or fatal blunder
  14. eugenep

    Lunch 2019

    Terrine I made over the weekend for lunch today
  15. I was impressed by how it could be turned into a blender and has a smaller jar for grinding spice - like a universal machine. ....all...while..looking...impressively...good
  16. eugenep

    Dinner 2019

    To tell you the truth this was my first time doing it and I was doing it after work - like I come home at 7:30pm so I have like less than 2 hours. The oven seemed easy and true to the recipe. I'm just doing it to learn about technique currently. Hmm...and I'm not a fan of sous vide. The meat never tastes as good as traditional forms of cooking - pan fry, bake/roast, poach etc. - for some reason.
  17. Mussolini tell you how to cook Mousseline Sauce
  18. Yes. I saw it on a Rick Stein youtube video I googled it and it even has this scale function and a mini-bowl (hoping for easier clean up) https://www.amazon.com/Kenwood-FPM910-Multipro-Processor-Stainless/dp/B014IPKHU0/ref=sr_1_7?crid=20NW0MJ43ZO2N&keywords=kenwood+food+processor&qid=1553957389&s=gateway&sprefix=kenwood+food+%2Caps%2C127&sr=8-7 But the amazon reviews say it jumps around and sucks. It looks much better than the robo-coup and Cuisinart (that everyone including myself has). I might try this one out if my Cuiinsart ever breaks But - wow - a food process that isn't ugly to look at. I was so impressed just because..after looking at the plastic Breville and the eye-sore designs of Cuisinart and Robocoup I sort of thought all food processors have to look ugly (like part of the intrinsic engineering design)
  19. Food52 always has really good looking ones. https://food52.com/shop/search?q=cutting board I'm not sure if the exchange rate is 1 GBP = $2 USD
  20. Nice. It looks super minimalist and reminds me of the style in Hunger Games - like this naturalistic earthy style
  21. when working with flour I use an apron bc it gets all over me for some reason but not for other things
  22. eugenep

    Dinner 2019

    yeah..I should have slow cooked it at 325F. At 400F the outside would get crazy hot and dry out before the inside cooks which is what happened here. But I chose 400F because I needed the skin to brown. At 325F the skin would not brown in time. and I chose 400F because I was following the original recipe by Pepin at The Ballentine technique is technically brilliant but not easy (for me at least) to get the meat temperature perfect. I was super sad when I bit into that dry meat and dinner was not good.
  23. eugenep

    Dinner 2019

    Chicken Ballentine I put it in at 400° for 30 minutes and the breast meat was 180° so it dried out and didn’t taste that great because it was overcooked.
  24. darn - I wasn't nominated for Best Home Chef category. Better luck next year maybe.
  25. @cdh - hmmm...like I was after the points list. I'm not sure if what I'm saying exists. Like the Wine Advocate has a vintage chart but I was thinking that there is a chart/table that lists the wines and the points score out of 100. I don't know how the monthly/periodical magazine is formatted but I don't think it's in the magazine - the comprehensive chart - but maybe it's something that comes out annually - ratings for 2017 etc. If anyone subscribes to the magazine, and can give some info that would be good. If found this website that has many Robert Parker / Wine Advocate rated wines https://www.thewinebuyer.com/main.asp?request=articles&article=50 I think I'm going to buy buying in bulk and driving there for pick up The ratings are true and the flavor has been pretty solid
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