― Laurel (Laurel), Wednesday, 10 January 2007 19:07 (seventeen years ago) link
Judy Rodgers may be trendy but she's got a lot on the ball. Salting instead of brining works amazingly in many many meat situations.
― Paul Eater (eater), Wednesday, 10 January 2007 20:59 (seventeen years ago) link
― lauren (laurenp), Wednesday, 10 January 2007 21:20 (seventeen years ago) link
― ailsa (ailsa), Wednesday, 10 January 2007 21:49 (seventeen years ago) link
― AllyzayEisenschefterBDawkinsFlyingSquirrelRomoCrying.jpg (allyzay), Wednesday, 10 January 2007 22:55 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Thursday, 11 January 2007 03:51 (seventeen years ago) link
― Matt (Matt), Friday, 12 January 2007 00:16 (seventeen years ago) link
― Jaq (Jaq), Friday, 12 January 2007 03:09 (seventeen years ago) link
― s1ocki (slutsky), Friday, 12 January 2007 05:24 (seventeen years ago) link
I served the confit on a bed of annatto and coconut-milk arborio, with a fennel-kabocha soup I got from the Sundays at Lucques cookbook.
On the side I made an arranged, sunset-colored salad from grilled Meyer lemons, roasted heirloom beets, roasted red carrots (they're all the rage at the Santa Monica Farmers' Market) blood orange supremes, and a little fresh mint. I made a plain-jane vinaigrette with a splash of rose water (weird, but good, like something I had at Al Forno about 10 years ago) and served the whole thingy with some extra-crappy chardonnay.
For desert I made madelines and orange-blossom turkish delight. The cookies were great, the turkish delight had all sorts of little crunchy sugar-bits in them. I don't understand why: I used a thick pan, heated evenly, stirred constantly to interrupt the sugar crystallization, added cream of tartar to inhibit crystallization, and kept the cooling temp. well regulated. Thoughts?
― remybean (bean), Friday, 12 January 2007 06:48 (seventeen years ago) link
― Nathalie (stevie nixed), Friday, 12 January 2007 12:55 (seventeen years ago) link
― Jaq (Jaq), Friday, 12 January 2007 14:32 (seventeen years ago) link
― Paul Eater (eater), Friday, 12 January 2007 16:06 (seventeen years ago) link
I actually like my fudge a bit crystalline. Mr. Jaq is in the creamy fudge camp.
― Jaq (Jaq), Friday, 12 January 2007 18:45 (seventeen years ago) link
― Trayce (trayce), Saturday, 13 January 2007 07:42 (seventeen years ago) link
Nath: my grandad used to sell fruit & veg. He'd cut up whole pumpkins with this HUGE cleaver type knife you had to learn how to bascially THWACK into the pumpkin. We were never allowed near that knife as kids, it was deadly sharp.
― Trayce (trayce), Saturday, 13 January 2007 07:44 (seventeen years ago) link
I'm still trying to figure out why that bread recipe didn't call for salt. That was madness. You really can't add salt to bread at the last minute. Even though "last" and "salt" are anagrams.
― Casuistry (Chris P), Saturday, 13 January 2007 08:01 (seventeen years ago) link
― g00blar (gooblar), Saturday, 13 January 2007 10:35 (seventeen years ago) link
― Nathalie (stevie nixed), Saturday, 13 January 2007 23:18 (seventeen years ago) link
― g00blar (gooblar), Monday, 15 January 2007 20:50 (seventeen years ago) link
Also good with a dash of cumin or garam masala added.
― Trayce (trayce), Tuesday, 16 January 2007 03:06 (seventeen years ago) link
― Trayce (trayce), Tuesday, 16 January 2007 03:07 (seventeen years ago) link
I made the rhum-raisin bread (I mentioned in the Substituting thread) and it's DELICIOUS. It's not dark coloured as in the book (as I didn't use dark rhum) but it's so fluffily yummy! I had to *paint* honey on top of it, so now it's all sticky which makes it hard to put in a bag.
This evening I will make chicken tikka masala again. myum myum
― Nathalie (stevie nixed), Tuesday, 16 January 2007 13:23 (seventeen years ago) link
― Wingwalker (1977), Tuesday, 16 January 2007 13:36 (seventeen years ago) link
― ng-unit (ng-unit), Tuesday, 16 January 2007 13:58 (seventeen years ago) link
― Wingwalker (1977), Wednesday, 17 January 2007 11:37 (seventeen years ago) link
― Nathalie (stevie nixed), Wednesday, 17 January 2007 20:33 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Thursday, 18 January 2007 02:47 (seventeen years ago) link
I made a stir-fry last night. Simple thing. Some beef strips, some onions + garlic, a completely random sauce/marinade of oil, hot chili paste, soy, orange juice & ginger. Served over leftover rice.
Was fine, but a bit overdone. Wanted to let the sauce cook down and stick to things, but by that time the meat was quite tough. Any suggestions on how to keep stir-fry meat somewhat tender?
***
Oh, and I made a carrot + parsley + potato soup the other day.
Basic mirepoix (carrot, onion, celery) baked to a deepish brown in a cast-iron pan, low oven. Then I boiled those vegs for 45 minutes or so w/ standard soup herbs to make a stock. Later, I sauteed potatoes in butter w/ vermouth, added this to the stock, along w/ carrots, LOTS of parsley & more herbs. A bit of fresh parsley, some black pepper and a good dollop of heavy cream at the end.
Really damn good.
― verbose, bombastic, self-immolating (Pye Poudre), Thursday, 18 January 2007 21:58 (seventeen years ago) link
― Jaq (Jaq), Thursday, 18 January 2007 22:19 (seventeen years ago) link
― Jaq (Jaq), Thursday, 18 January 2007 22:30 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Thursday, 18 January 2007 22:36 (seventeen years ago) link
Is there an ideal cut of meat to use?
Diaphragm:
Good idea. I suspect cooking it too long was the only real problem. Meat was very tender after a couple minutes of cooking. Didn't want a lot of sauce, in fact I wanted it kinda dry. Cooking off the liquid excess just took to long. Cornstarch or arrowroot would've made liquids a non-issue.
― verbose, bombastic, self-immolating (Pye Poudre), Thursday, 18 January 2007 22:38 (seventeen years ago) link
If we ever do the kitchen remodel I'm hoping for, one must-have is going to be a wok burner capable of singing eyebrows in the next room. In the meantime, I stir-fry less often.
― do i have to draw you a diaphragm (Rock Hardy), Thursday, 18 January 2007 22:51 (seventeen years ago) link
― Jaq (Jaq), Thursday, 18 January 2007 23:11 (seventeen years ago) link
And pulling the solids out while the sauce reduces woulda been the way to go. Thaks for the advice.
― verbose, bombastic, self-immolating (Pye Poudre), Thursday, 18 January 2007 23:32 (seventeen years ago) link
― lauren (laurenp), Friday, 19 January 2007 00:05 (seventeen years ago) link
― Trayce (trayce), Friday, 19 January 2007 09:28 (seventeen years ago) link
― Matt (Matt), Saturday, 20 January 2007 12:50 (seventeen years ago) link
― Laurel (Laurel), Monday, 22 January 2007 01:01 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Monday, 22 January 2007 02:26 (seventeen years ago) link
― Jaq (Jaq), Monday, 22 January 2007 03:37 (seventeen years ago) link
― Laurel (Laurel), Monday, 22 January 2007 03:48 (seventeen years ago) link
― Matt (Matt), Monday, 22 January 2007 09:17 (seventeen years ago) link
― lauren (laurenp), Monday, 22 January 2007 17:20 (seventeen years ago) link
― Laurel (Laurel), Monday, 22 January 2007 17:25 (seventeen years ago) link
― lauren (laurenp), Monday, 22 January 2007 18:06 (seventeen years ago) link
― Laurel (Laurel), Monday, 22 January 2007 18:23 (seventeen years ago) link
wild halibut, coated in minced parsley, juice and zest of one meyer lemon, juice and zest of two yuzu, normandy sea salt, coarse black pepper topped with a teeny drizzle of truffle oil...
served with steamed broccoli, cauliflower and carrots and brown rice.
it was a big hit!
― Steve Shasta (Steve Shasta), Monday, 22 January 2007 19:46 (seventeen years ago) link
aside from cheese products, the other thing i've been fond of recently is baking vegetables. the inspiration came from a bittman recipe involving parboiling then baking with butter and parmesan. it seems to work with various flavors, spices, and veggies. i want to try broccoli baked with wasabi butter for the next go-round.
― lauren (laurenp), Monday, 22 January 2007 20:08 (seventeen years ago) link