chezcherie
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Posts posted by chezcherie
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i don't use any flour in my nut crusts. i think the issue may be with the amount of butter. you mention a "sticky mass", but in my experience that would be too wet. i would describe the texture as "damp sand". my loose proportions would be along the lines of 1 1/2 cups ground nuts, 1/2 cup sugar, 1/3 cup melted butter. (it differs depending on the freshness/oiliness of the nuts, what the final product is, etc.)
hope that helps?
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nine months. times three.
i was really scrupulous when i was pregnant.
but the kids turned out great. (tho' i do consume wayyy more wine now that they are teenagers!)
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I believe that the most recent Saveur mentions this briefly. Sounds great!
could not resist mentioning--the same Savuer mentions my tiny cooking school...as a participant in their "Saveur Cooks Authentic French" program. we are absolutely tickled!
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While in Monterey over the weekend, I stumbled on A Meal Observed by Andrew Todhunter.
He claims to not be a "foodie" but he wormed his way into a stage at Taillevent and then subsequently ate a meal which is thus chronicled.
just picked this off the new book shelf at the library, and couldn't even cook dinner because i was busy zooming through it. thoroughly enjoyable little book, with glimpses into the back and front of the house of taillevent. i found this book to be full of little jewels, and really recommend it for a quick and delicious read.
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three figs trees, one black mission, one brown turkey, one i-don't-know what. (a volunteer, planted by birds)
lots of herbs--rosemary, sage, verbena, thyme.
meyer lemon tree. (herb-infused meyer lemonade..mmmmm)
avocado tree with sucky/watery avocadoes, but the dog loves them, and they make her coat soooo shiny!
and chickens...but we don't eat them (they're pets...with names)---just their lovely, lovely eggs. (see avatar for evidence.)
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i know great mexican cooks who put a penny (or a peso) in the water for steaming tamales. the theory is that the penny jingles as the water boils--when the penny stops jingling, it's time to add more water.
or wait....does the penny start to jingle as the water level drops?
anyway....a penny.
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target has some knives that are amazingly good for the $$. i know there is a thread on them here somewhere, but don't have time to search it right now. their knives are chefmate, i think.
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a touch of sherry vinegar.
a swirl of creme fraiche.
oooh, i wish it was soup weather here...
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my teenaged sons really enjoy the hat---they are bottomless pits, and can actually finish their order.
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try the spanish table clickety
i seem to recall seeing the piment d' espelette powder at williams sonoma. not sure whether you seek the whole peppers, or if the powder will do---hopefully, the spanish table will give you options!
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steamed until crisp-tender. served in a heap, with crumbled bleu cheese and very rare slices of rib eye. fleur de sel or maldon and lots of black pepper.
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Abra, that won't work with regular sugar. You must have isomalt for the two layered silpat technique. Look here for more info. http://forums.egullet.org/index.php?showtopic=51674
okay, i need to try this. silpats, i got. isomalt, fresh out. is it something i can only find at baker's supply houses, or is it readily available? does it have another name? thanks...i want to play with bubble sugar!
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I am leaving Sunday for a week in San Francisco where I will be attending a work related conference. I am staying at the Clift hotel. I am looking for suggestions of restaurants in the area that would be a good option for a solo diner (serving at the bar). I do not know if a similar thread already exists, but I could not find it.
Does the Zuni cafe serve dinner at their bar? I am open to all suggestions, I am simply looking for good food and good wine. Perhaps I should be more specific, but I have only been to San Fracisco once before so I feel I have everything to learn about the dinng scene. I will certainly be frequenting the Hog Island oyster bar at the Ferry Building market place where I had my best oyster experience to date.
Thank you in advance for any advice you can offer.
zuni does serve at the bar, and i have had excellent solo dining experiences there. first crush (cyril magnin st?) has nice apps to make a meal of, and great flights, and has a good bar for single dining as well. i haven't dined solo at plouf (belden place) but i would...i love that place. those are a couple that jump out---will post more if they leap to mind.
have a wonderful time--so many great places to eat!
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Just call me the Googlemeister.
Le Pichet's Poulet Roti from the 2002 "Seattle Cooks" recipe archive.
(Note that Malarkey said there were modifications needed to the gratin recipe as posted; scroll up for info.)
~Anita
okay, you're the googlemeister.
i never would have found it, as i was unfamiliar with the chef's name!merci beaucoup!
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I went to this today. It was great, I got there when they opened, and had a front row seat ;-) to watch it all. he hacks off the wing tips and cuts out the wishbone. it gets cooked in a small sauté pan just big enough to hold the chicken. doesn't brine, uses regular butter, uses Brittany sea salt. he trusses the bird so tight its like a little ball. what amazes me is that the butter doesn't burn, even though the chicken roasts at 500° for an hour. I gotta try it now... he says its really important that its served immediately after coming out of the oven, otherwise all the juices run out and it will become dry.
The recipe for the gratin on the web site has a typo, where it calls for 1/2 cup flour & 1/2 stick of butter, these should both be 1/4 respectively.
i feel stupid--please help. this sounds too good to pass up, but i'm confused. is this "the recipe" referred to in a more recent post, or is there a more detailed one i missed? also, which website does the above refer to? tried googling for le pichet's website, but didn't come up with the correct one. many thanks--it is finally cool enough to roast something!
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Which is another idea, bubble sugar is about the easiest quickest garnish you can do. Are you familar with it and how to make it? I add dried food colors, edible metalic dusts, and dragee's into mine when I melt the isomalt. I've also done some simple shaping/bending of the warm sugar after it's baked to give it further interest.
ooooh, i will confess my ignorance gladly, in hopes of learning a new trick. what, pray tell, is bubble sugar, and how does one make it? it sounds like a really good thing to know about!
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Kyocera makes a plastic slicer with a ceramic blade that's razor-sharp. It's on the small side and doesn't have interchangeable blades. They make a separate julienne slicer which I haven't tried. Not as versatile as one with interchangeable blades, but there are fewer parts to get lost in the utensile drawer.
i recently used one of these kyocera slicers for the first time. it is very small, and non-adjustable, but i found it nifty, in that the blade is elevated, and sharp on both sides, so that you can make a cut on the downstroke, then another cut as you slide the food back up--kinda double-barreled, as it were.
edited for terrible typing
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It has occurred to me that this is a joke one can only tell, not type. But here goes:
What is the difference between roast beef and pea soup?
Anyone can pea soup.
ba dum bump.....
another second grade fav.
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Well, I am going to continue to be off-topic here (though it isn't really, we are still kinda discussing a horrifying thing heard at a restaurant.)
Snowangel, if I'd been anywhere and heard that I would have left with you. There's simply no need for that sort of behavior from servers or anyone else in the human race.
snowangel, when i read what that "person" said to you, i literally couldn't breathe for a second.
good god.
your darling daughter has certainly taught you a great deal about patience, and about what is and isn't important. leaving was clearly the best choice. (i'm not a violent person, but just reading that makes me want to go pound a little sense and compassion into that waitress.)
edited to add: or waiter...or waitron, as you described..which is probably more accurate in this case, as it seems like the least human descriptor.
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I'm making my own limoncello and "tangerine-cello" now and am eagerly anticipating how they taste in a margarita! I'll post with the results.
OMG, tangerine-cello......please DO post the results, in a brand new thread, with BIG CAPS. and a recipe! tangerine-cello.....i'm short of breath.
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pork sandwiches---like pulled pork, but maybe not pulled. warm chopped pork in vinegar/sugar solution (with bbq sauce, if you must), on a bun with good, crisp pickles.
i plan to make pork sugo with some...with modification, as i usually use raw, chopped pork.
will look forward to seeing the other suggestion vs---thansk for starting the thread!(where is the "licking lips" icon?)
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Frankly I loved it even more before all of the tourists made it a lunchtime mecca,
hey, now.
our ladies lunch trek to uglesich's was one of the highlights of our brief trip to your fair city. miz gail took us right under her wing, and made sure we had all the best stuff to try.
absolute heaven.
in fact, i now try to keep a constant supply of "uggie sauce" mellowing in the fridge, so i can make shrimp uggie whenever the whim strikes.
their website uglesich's has a brief list of signings.
i am so there! thanks for the heads-up!
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trader joe's carries (or carried---you know how they are...) one called "sublime". kinda cool, tall bottle, and pretty good stuff, especially in a marg. it couldn't have been more than 8 bucks.
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i also have a benriner. and a $300 fancy-schmancy one. i use the benriner nearly every time.
no i don't..just looked at the box---it's a "borner"--german, not japanese. whatever. i really get a lot of use out of it, whatever its provenance.
Pork Chops
in Cooking
Posted
may make this my new sig line...i'm tearing up just imagining the snap and juice of it. mmmmm. pork.