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eugenep

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Everything posted by eugenep

  1. There's always the dutch oven in 4qt and 7qt sizes but the Breville Control Freak would be pretty cool - though pricey I thought the Control Freak was unnecessary for the 1st month I had it but it makes things so much easier for poaching chicken breasts, poaching fish, making caramel, sweating garlic without burning etc. that I think I would buy it again
  2. thanks for the tips. I think I'm going to try some of your recommendations out and altering the type of grains - maybe starting with rye since it's so talked about in books. @TdeV - I do eat other grains besides rice like Bulgar and couscous but in order to get flavor out of it I have to fry an aromatic in oil (e.g., onion, celery, etc.) and toast the grain before adding stock (as the water). I wonder if that's the usual method. I tried wild rice but mine was bland. @kayb - I'll try those dinner rolls. I've been looking at a lot of recipes here and none of them has a long fermentation period - 24 hr in fridge etc. The only dinner roll I found that does is from Rose Levy Berenbaum's Bread Bible. She creates an overnight sponge to give it flavor and adds dry white milk powder too. I wonder if her longer fermentation period gives more flavor than other rolls?
  3. hello, my everyday meals are mostly: (1) a saute of protein followed by; (2) a side of rice, pasta, potatoes or bread. I just have made only one bread (the round one that's baked in a dutch oven) using a quick no-knead easy method. I'm tired of eating the same bread for dinner and was hoping to make another everyday practical bread for meals. I was thinking baguettes and dinner rolls? Like are these practical everyday meal breads that people are using or doing? I bought a baguette baker from Emile Henry bc it could trap steam
  4. nice - I'll check out the Rype or things made by Trailways if I could get it in the NJ-NYC area. Jack's Abbey came out with an IPL (for lager rather than ale) - never tried it but sounds interesting The highest I paid for an IPA was like $8 a bottle from "Maine Brewery" called "Lunch." The fruit/spice aromas were there but I just thought the price wasn't worth it for an IPA. I'd probably only pay that much for stouts or super dark beligans - quad or triple
  5. the ABV is at 6.6% which seems like a decently strong beer. I hope some of the floral/spice stuff from the hops came out. I read that when an IPA is beyond three months, most of these floral/spice hops aromas will fade and all you get is the bitterness. Hope it was drunk within that 3 month or fresher period
  6. eugenep

    Lunch 2019

    looks good. did you make the hamburger buns from scratch? and is it like a quick bread (without yeast fermentation) or was is fermented with yeas (which gives it most of its flavor I'm guessing???)
  7. I think the fork was invented only a few hundred years ago and guys in Italy/France etc. was just eating with a spoon, knife, or their hands. I can't remember, but I believe they didn't make spaghetti until they "invented" the fork because they just had spoons to eat with. So the pasta in the pre-fork era was things like ravioli, macaroni etc. that you could eat with a spoon only. I guess there was a purpose form making long pasta and breaking it in little pieces would frustrate the original purpose of making a long form pasta maybe textural difference in long form that you can't get with short form pasta that makes the eating experience better?
  8. I'd watch that movie if it was about food or food history in Britain. @Anna N @liuzhou yeah, I think you're both right and the British has their champions - Marco Pierre White the Magnificent, Heston B. etc. But that James Beard award winning British cookbook - "Bird in the Hand" - had recipes that didn't taste good, which was weird. It was simple and straight forward - e.g., chicken, heavy cream, and avocado. It's like you can't go wrong and these things taste great individually. My ingredients were good but when I executed it in the manner of that book, the food didn't taste good at all. ..not sure if anyone has tried recipes from that book? or can give an example of a classic British recipe book (that isn't French)
  9. I cooked with British cookbook, A Bird in the Hand, some chicken recipe book that won a James Beard award. And dish after dish didn't taste good. I thought it was my execution at first but after like 3 dishes, I remembered the English as a reputation for bad food. So I realized what the problem was.
  10. I'm not an expert but guys usually mix it if it's too young (VS) because of the alcohol burn but drink it straight and warm when aged longer - XO - bc the age mellows the burn etc. If it sucks, then I would just use it for cooking to throw in at the end of a pan sauce to give it deeper flavor.
  11. I guess you have to try it and let us know. A lot of cognacs I tried ~$60 doesn't taste that great and it's never worth it for the money. The same price could get you a lot of nice 12 year scotch whiskeys (better value for money). I tried a Armagnac recommended by egulleters - Lassringer or something at ~$60 and it didn't taste good. Let us know how this works out and I hope you didn't get ripped off like how I always get
  12. the founder Rob Todd won. I tried a lot of their beers, black, white, tripel, and curieux and they are all pretty good and the quality is high. It costs more than a cheap mass market lager (like Coors Light, Bud, etc.) but it's worth it and the price is fair. I have their White, Black, and Curiex at home and had a bottle yesterday. see https://www.allagash.com/blog/rob-tod-founder-of-allagash-brewing-company-wins-james-beard-award/
  13. it would be worth making the trip to buy in bulk for a party or event but buying quantities that expire soon might mean eating the same thing for a while not sure if their smoked fish products keep longer like salami or cheese
  14. I read in Art of French Pastry that many professional bakers like at least 3 textures - e.g. pie crust, custard, pecan nuts I always wondered if this is like a rule or guide that bakers follow? Good to know
  15. thanks - I checked out their website and they show some interesting stuff on tap. I wonder if they have those hard to find beers that are top rated (like from brewers from Russian River and Tree House Brewery etc. ) or where I could get that around the NJ-NYC area. I've been getting my stuff from Total Wine mostly.
  16. Hi John, Some cooks don't organize recipes but ratios - e.g., aioli = 1 yolk to 0.5 oil bread: 500 grams flour; 250 grams water; 0.00005 yeast caramel: 1/4 cup water to 1/2 cup sugar etc. Do you think the app could organize ratios too?
  17. I got an email about the flour bc shoprite has my email address and told me to return it for a refund. I checked the news and it said that the batches affected had an expiration date of 12.7.19, 12.8.19, etc. My expiration date was in the year 2020 so I thought mine was good and would likely keep usin it unless I get e coli
  18. okay Marge. I'll let you know. But I think your question was intended for user @Corny
  19. I don't know if this is exactly "hot chocolate" but it has all the components with the addition of coffee I just throw in 60% dark chocolate (I use El Rey) chips in coffee and add cream with no sugar (bc the sweetness comes from the chocolate is enough) I tried using soy substitute for cream but there is a super big difference. The cream goes really, really well with the drink and gives it more body in addition to incredibly pairing of flavor (milk + chocolate)
  20. The laws are different for each state / county. Some cities like NYC will have a lot of requirements and permits. Others like in Texas, Houston, could have a lot less. If you are in NYC, they sometimes have the information in many different languages in their brochures.
  21. thanks - I think I'm going to do that next time. I made it with the skin on bc I thought it did something to the flavor etc. or had some role but I think it's just the traditional way of making 40 clove garlic chicken and has no role to play other than insulation from the burn.
  22. I just didn't want to peel all those cloves on a weeknight I read that peeled garlic is just air blasted to remove the garlic skin and it seems like the skin on the garlic is just too protect it from burning in the 40 clove garlic chicken recipe if i bake it at a low temperature with foil and I don't burn it, can i use peeled garlic? ...like I see no other function of the skin other than protection from the burn does anyone else tried peeled garlic for this recipe and did it come out ok? thank you
  23. I was always worried about the political situation in Venezuela and how it would affect some of their luxury goods, premium rum and chocolate. I always buy my chocolates from their Texas based store. I go online and their white chocolates and many brands are all gone - Criollo, Meiji etc. - and it's just two that's left. See https://chocolates-elrey.com/mainstay-production Does anyone know what happened to the company and did the economy tank it's production? I checked google news but nothing thanks
  24. are you using it to supreme an orange (remove the pith)? ...just curious about the project (sounds interesting)
  25. no but maybe broth from cooking beans sometimes (I just drink it bc of the yummy flavor)
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