achevres
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Posts posted by achevres
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Thanks!
Anita
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I had to post this pie (cherry-raspberry), which is what I'm taking to Christmas dinner at a friend's house (plus the cookies here).
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Here are the sugar cookies (No-fail Sugar Cookies) and gingerbread (Martha Stewart's Basic Gingerbread) that I made this year. The photos are not the best, but a vast improvement over my previous efforts.
I tried 3 years ago to do decorated cookies like these, but could not get the logistics down. I need the kitchen to myself and several blocks of time. I baked and decorated in 3 separate sessions and each time I got more efficient. I can't wait for next year.
Oops, I just noticed the incomplete snowflake
. I had more complicated snowflake and snowmen, but they were eaten at a Xmas party. Also, there is a lot of lavender... I'll work on that. As I posted on another thread, these sugar cookies are great. The gingerbread are very good, with a balanced spice flavor, but next time I'm upping by a 1/4 ts most of the spices. -
I'm also bringing dessert for a Christmas dinner and it will most likely be pie (leaning towards cherry-raspberry) since I can make it the day before and doesn't need refrigeration for that time.
Also bringing Christmas sugar and gingerbread cookies (decorated) that are waiting patiently in the freezer.
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Pan, it is easy to ripen bananas. Stick them in a paperbag and they'll ripen in a day or two.
I do not find that bananas shipped to the U.S. ripen properly no matter what, and I think there's no substitute for tree-ripening. Based on what achevres has written, plantains may be different in this respect. And that would go some way toward explaining why bananas here tend to give my stomach a hard time but plantains (including tostones, which are in fact deliberately unripe and starchy) are OK for me. In Malaysia, bananas are great for my digestion!
I have to agree that bananas here in the US (northeast) never even come close to those in tropical countries. There is something, as we all know, to eating close to the source. I also agree that the "properties" of bananas differ. Here is the USA they are recommended as an "intestinal binder" (I'm trying to be polite) and where I come from they are recommended for the opposite effect!
Here is a site that sells banana plants and has a lot of info. I couldn't find it earlier. All those varieties are making me homesick.
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If I were you, and I just saw Anthony Bourdain's No Reservation show on Indonesia and I do wish I were you, I would start by trying baking recipes from my Puertorican cookbooks. They always worked there and are very, very similiar to American cakes etc. And the measurements are all in "American." In Puerto Rico the temperatures most of the year are usually in the 80-95 range and the humidity in the 80-90% range. I have one of the books in English that I can fax, mail or scan and email to you some recipes, if you want (PM me). And more in Spanish that would take more time to translate, unless you also speak Spanish.
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I read good parts of the article (I'm busy) and it is exhaustive and informative. There is a sucker born every minute, even, it seems, at Dean & DeLuca and Neiman Marcus. I am skeptical of anyone who is anti-vanilla.
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So, even if you live next door to a plantain "tree," you wouldn't let the plantains ripen on it, you'd always cut them down and let them ripen before cooking with them? Is that correct?
Oh, yeah... you said you had better luck than I do buying them. Can you share any of your tricks? What should I be looking for in a plantain that I'm going to bring home and allow to ripen?
Shiny or matte?
Green or yellow?
Bright or dull?
Hard or soft?
For a while I picked my plantains like I picked my bananas, I'd look for the fruit with the brightest/most intense color. It didn't work very well for me, though.
Sometimes, and this is strange, I'd find a fully ripened plantain in the bin that I'd take home, immediately cook and it was great. I've found perfectly ripened avocados this way as well. Is allowing them to ripen at home that important/does it increase the chances of success that much?
We always cut them down, that way there was room to plant another tree.
I haven't analized it this much, but I would try to pick an unblemished yellow one to get a head start on the ripening. Otherwise an unblemished firm green one and start praying
.The problem I have had is to be ready when the plantain is ready (like avocados). Bottom line is that it's not easy. When I grew up we usually had several plantains at different degrees of ripening.
I too buy the Goya ripe plantains and like them and I'm not embarrased. I am very busy, most of the time I'm the only one eating and they are so consistent. Even my mother in PR buys them.
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achevres, when I was living in rural Malaysia with neighbors who had banana trees, I ate them ripe picked directly off the tree (in other words, picked a banana myself and ate it right away), so at least in some places, people do eat truly tree-ripened bananas. Plantains, however, are green when ripe, aren't they?
Plantains are eaten green or ripe. So they are ready to eat when they are green, but that doesn't mean they are ripe. They are totally different (I am reminded of green and ripe papaya). There are several degrees of ripening and the first on is yellow with no spots.
Unfortunately, I didn't grow the bananas or plantains, my grandfather did. But he always cut the bunch ("racimo") and not let it ripen on the "tree." (BTW, I just researched and the plantain is the world's largest herb). Anyway, the tree only flowers and fruits once, so I think the bunch is cut so that the tree can be cut down and a new one planted. As far as I know there is no improvement by leaving the bunch on the tree.
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I'm always so glad when someone likes plantains.
I grew up in Puerto Rico, love plantains in every form and my grandfather grew them, so I know something about them.
First, to clarify, all plantains and bananas are cut green from the "tree" (I don't think it is considered botanically a regular tree). They grow in bunches and the whole bunch is cut down and let ripen. In other words, they are never "tree ripened." But, of course, they are never as good here in the mainland as at the source.
Second, there is no dehydration done, at least I've never heard of it. There is no need, they are so good already.
Third, I've had better luck than scott123, but all his points about buying are correct. (The problem I have is finding a truly green plantain, for other dishes)
Now to the cooking. The plantains you liked so much I bet were ripe and just fried in vegetable oil slowly, as explained above. The riper (blacker) the plantain is the softer and sweeter on the inside, and easier to burn. There is a point, in my opinion, that they may be too soft and sweet, but still good and that is just my preference.
In Puerto Rico and Cuba the ripe plantains are sliced into rounds or ovals and fried and are called "amarillos" in PR and "maduros" in Cuba. Other Latin countries will have their own names.
We also make them baked with a syrup, which you may enjoy -- almost like dessert.
For a somewhat diferent taste and firmer texture, you may also want to try baking the just-ripe plantain (that would be yellow with black spots) with the skin on (350 deg F, 45 minutes, turn half way). When done, slit it with a knife and add a pat of butter. I haven't had this in so long and my mouth is watering now. Usually a dish cooked at home, not in a restaurant.
Edited to clarify the spots.
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I found these three:
From Martha Stewart, with a source for the pure pectin:
From Emeril Lagasse:
From Jacques Torres, using only applesauce:
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I second Maldon salt.
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Now I'm not sure which one to make.
There are indeed 2 recipes from Claudia Fleming. They are both on epicurious.com: Guiness Stout Ginger Cake and Gramercy Tavern Gingerbread. The "bread" has the extra sugar, baking soda and baking powder and the "cake" has less sugar, fresh ginger and more baking soda, but no baking powder.
That there are 2 different recipes was explained on this egullet thread: Best of Ginger cakes, me want me want.
Both bread and cake have good reviews but I can't find anyone who has made both and compared.
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I've made the No-Fail cookies several times and they are always a big hit. The taste and texture are really good. The wax paper trick is great -- no mess and can you roll and re-roll. If these will be eaten (and not just for decoration) I would try half the recipe with the baking powder before making a whole batch without. They are not called no-fail for nothing. Place the cut-out cookies in the freezer a few minutes before baking to keep the edges defined. And definitely do not bake warm dough. Good luck!
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As a coincidence, I am planning to make the very gingerbread SusanGiff had a hard time unmolding. This recipe is from Gramercy Tavern and I found it in epicurious.com: Gramercy Tavern Gingerbread
Here, Reviews, are all the reviews of people that made this gingerbread (all the unmolding issues and flavor tweakings and how it's better the next day).
After becoming an egulleteer, I am so hooked on getting reviews about a recipe before I make it. My baking time is limited
and I don't want to repeat mistakes already made.I hope this helps, Susan.
I'm planning to use the Pam with flour, and lots of it.
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Thanks for starting this thread... I had some bad results this weekend too. Trying the Korova cookies from Pierre Herme (hmm.... notice a trend here?) and they were too crumbly, so I nuked the batter to soften it and finally was able to form the batter into a roll that would hold together, sliced and baked.... and the cookies didn't move in the oven! They came out exactly as I had cut them... which is not the prettiest appearance... I was expecting them to spread a bit and come out, well, more cookie like.. these were a test run for this years cookie exchange.. and of course I've already made all the dough and froze it, so I have to figure out how to process it to get a decent result. I don't know which is worse, to have to present less than perfect items to other professionals like alanamoana had to do or to present them to a bunch of regular folks like at my regular job, where they all expect me to pull off something fancy!
The suggested way of shaping these cookies didn't work for me either, and also they could look better.
I often make Korova cookies (my favorite name for them) but shape them differently. They are always a big hit, so try them again and maybe you can try the way I do it:
I follow the recipe exactly as far as ingredients and mixing.
I divide the crumbly dough into 2-3 blobs and place each on a piece of plastic wrap.
With my hands on the outside of the wrap I bring the dough together so it sticks and is not crumbly and then pat it out to the 1/2 inch thickness suggested. No need to bring out the rolling pin.
Then I cut them out with a sturdy round cookie cutter (I think it's 1 1/4 inch diameter).
I moisten the tops with a little water and dip the tops in a mixture of sanding sugar and a some fleur de sal (actually, Maldon salt), about 3/4 sugar and 1/4 salt.
Then I bake as directed. They end up with a sparkly top and look a lot better.
I also freeze the discs for baking later. In that case, sugar the tops before you bake them.
I ruined a large batch of cookie dough myself yesterday -- forgot the baking powder until the end. I tried adding it then and test-baked one cookie which was hard. So into the trash it went. Mis en place, mis en place, mis en place!
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Klary, I have a question about the gevulde koeken. I see that in Recipe Gullet it calls for "soft white sugar." Does that mean powdered sugar (icing, or confectioners sugar) as opposed to regular sugar?
Abra, in Holland we have 3 different kinds of soft sugar ('basterdsuiker"); dark, lightbrown, and white.
You can see the lightbrown here, also with a description, maybe that helps. The white soft sugar looks the same as the brown, sort of sandy and sticking together (i.e. NOT the same as icing sugar). I've seen it described as ' crushed granular sugar with molasses and caramel added'.
If you can't find it, I'd substitute any kind of fine white sugar you would normally use for baking pastry. A dark muscovado sugar would be too strong flavoured for this pastry.
Hope this helps!
I did some research and "witte basterdsuiker," the white soft sugar, appears to be white granulated sugar with invert syrup (aka trimoline) added, so it would pack and stick together like American brown sugar, but still be all white. Chufi, correct me if I'm wrong.
I'm hoping to make the gevulde koeke soon.
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I live near Delancey Street Bagels, but prefer NY bagels on City Ave/Haverford Ave in the strip mall behind the McDonalds (7549 Haverford Avenue 215-878-8080). I do not think they are "boiled" but IMHO they are the best in the area, and the bialis are excellent (closed Saturdays).
I just had bagels from NY Bagels and agree that they are the best in the area. All they sell are bagels (and some bagel sticks), spreads and drinks. Mine were hot off the oven. I didn't see any bialys -- I'll ask next time.
"Closed on Saturdays" a good sign, IMO.
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I found this site that has a few more recipes, including 2 for creamed corn using Cope's dried corn, as well as more info for the corn and a lot of PA Dutch products for sale:
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Friend linked me to this and I think its an awesome deal for someone looking for a rice cooker and/or electric tabletop grill (Its winter, indoor grilling sounds nice!). I don't know how to edit it to an egullet-friendly link so hopefully a mod can do it for me.
1. Sanyo ECJ-D100S 10-Cup Micro-Computerized Rice Cooker/Steamer, White with Stainless Accent
Link: Rice Cooker
2. Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill, Black
Link: Grill
You have to scroll down to the bottom and click on the Buy both and save instead of adding each individually , then apply code NOVSAVER at checkout.
Item(s) Subtotal: $155.70
Shipping & Handling: $22.37
Best Value Savings: $-39.95
Super Saver Discount: $-22.37
Promotional Certificate: $-25.00
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Total Before Tax: $90.75
Estimated Tax: $0.00
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Grand Total: $90.75
Edited to add: Forgot to say that you'd have to buy both to get the deal. The rice cooker itself is more expensive at over $100 than the deal price at $90 so look at it as buying a rice cooker and getting a grill free and with a discount on the ricecooker too!
Thanks so much for posting this. I was looking at this rice cooker (I had gotten an email from mypoints.com) and couldn't think what else to buy to get to the $125 to get the novsaver discount. Well, the saucier I wanted wasn't elegible. This was a great deal.
If anyone else is interested, use the links jasie posted -- one and then the other-- and then the 2 items will be together as a combo when you scroll down. If you just search for the rice cooker you will get an Amazon seller and not the deal, because the rice cooker is on backorder for Amazon until late Nov-early Dec.
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I was there last week and it was great to shop in person, since I think their spices are superior. You can smell all the spices from larger jars, but that wan't as good as I thought. A lot of the blends smelled similar, maybe because they were open longer? I finally got to smell galangal...a little like Vick's Vaporub
! (I'll still try it, of course) Also I tried a small piece of the candied ginger and had to get some too. I'm glad they are here in Philly and I will certainly be getting all my spices there. -
I also just got this book and just last night was reading it. Real food and from scratch...I just wish I lived nearby!
Dailey, I found this previous thread in egullet, which I think it's what you (and I) are looking for.
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This ricotta mousse at Lucullian Delights looks really good.
I looked up that link and one of the ingredients, cedro candito, is translated as candied cedar, but there's no way. Cedar is "a" translation of cedro, it is also citron and cedro candito is candied citron. Which I happen to like a lot.
What I really wanted to post, is that I'm going to print out this thread and have it handy. I can't count how much left-over ricotta I've thrown away over the years. There are so many good ideas I feel like buying some just to try them! And who knew you could freeze it? Or the ricotta filling? Thanks to all.
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Spaguetti alla Amatriciana
You probably don't even need to go to the store:
For 2 servings:
1/2 onion, chopped
3-5 strips bacon bacon, in lardons (small strips)
canned chopped tomatoes (small can, 14.5 oz)
1 TB tomato paste (optional)
Spaguetti or other long pasta (buccatini is the traditional)
salt for pasta water
parmesan or romano cheese
Start water for spaguetti; heat pan for the sauce
Chop onion and bacon
Start spaguetti boiling and set timer
Sautee bacon until some of the fat is rendered
Add onion before the bacon is crisp and saute onion until soft (none or minimal color)
Add tomatoes with their liquid. Add tomato paste. Bring to a boil, then cover and put heat on low until the pasta is ready.
Drain pasta, toss into the pot with the sauce and serve with the grated cheese.
Amounts are, of course, variable. The "real" recipe is with pancetta or guanciale, but I had it in Italy that way and it was very good, but for me, made with American bacon is just as good. And I almost always have bacon in the freezer.
The sauce does not need any salt -- the bacon and cheese season it perfectly.
Tip Computation: How do you Determine the Tip?
in Restaurant Life
Posted
I have been wanting to ask this question, and here is the appropriate thread.
Two years ago I went to Sant Ambroeus in NYC (upper east) for lunch. It's a swanky Italian place. They have sit down service and also sandwiches and pastry for eating standing up, like in Italy, or for take out. We wanted just that (sandwiches and pastry) and were told that since it was after 12 noon, we could not order that for sit down, but could eat it at the bar standing up, which we did. The bill ended up at over $60.
My question is, what percent should I have tipped? I tipped 15%, but felt that was too much considering that I had to stand the whole time, and would have spent a similiar amount sitting down for lunch.
p.s. We returned last year for regular lunch and it was lovely.