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Posts by eastshores

I'm soon to close on a home that has a beautiful kitchen. I've never had a nice space to cook and the prospect has me thinking a lot about food again. I really like the idea of being able to introduce flavors in alternate texture forms. Years back I spent a little time playing with foams, using lecithin as a stabilizer and an immersion blender to aerate. Admittedly I gave up rather quickly, but I was really not happy with the level of flavor I was able to achieve and I was...
I'm not sure if this is ok.. but I think it's worth copying. He wouldn't have put it out there if he didn't want it copied since an AMA on reddit is not an advertising driven venue. His last remarks.. Mexican and Indian cuisine are the two most trashed and under rated cuisines in the USA. It is SAD that we open a pizza place on every corner and yet people can't appreciate true Mexican and Indian cuisine and spices.. they are freaked out.. from their kraft macaroni and...
I agree with others with the additions of herbs, sundried tomatoes, etc. The wonderful thing about such a recipe is it is very versatile. Personally I don't think I would add sour cream due to the moisture content. I'd stick with goat cheese which has just as much sharpness but is slightly drier. You could also switch it up with farmers cheese if you have it in your grocer. Depending on which flavor profiles you are going for you might choose your cheese accordingly. For...
I am happy this thread has had as much life as it has. It's a controversial topic I guess. Chowderboy seems to have created an account just to criticize and that's fine albeit not very respectful.   It's been 6 years since I first asked about this. I am now a firm proponent of using starch that is built in, so in this case a potato slurry would be ideal because it doesn't take away from the flavor we are trying to deliver.. which includes potato, celery, onion, and bacon...
Looks like a nice yield. I tried this one time.. and the amount of work required did not at all justify what I got back. I also didn't own a food mill yet.. but bought one after that. Maybe some day I'll give it a shot again.
Butzy.. I'm a fan of vinegar myself.. I prefer for instance a Carolina mustard vinegar for BBQ'd meats particularly things like pork butts. However, I was hoping to come up with something that had just a bit more body so that it could be controlled a little in plating.   Xantham gum was mentioned and it is pretty cheap on amazon. Does it impart any sort of negative flavors or chalky sensations like cornstarch can? Is it heat stable or can it "break" like some emulsifiers?
Man was one too many cuba libres into the night when I posted this. Sorry for the rambling nature but thank you all for the thoughts.   For both vinaigrettes I did season with salt and pepper. The tangerine vinaigrette was a warm vinaigrette so I started it off by heating the oil and then added diced shallot and garlic. In retrospect that actually ended up over powering the tangerine flavor, but another issue was unlike the lemon juice which I did freshly squeeze.. I had...
Olive oil is out in my round.. I want canola.   Chefs.. what am I looking for? Salad dressing? .. the sauce is thin.. at 3 to 1.. Maybe I need them into a blender?
So the ratio is 3 parts fat to 1 part acid.   That's what I started the day with.. and oh man.. did I go off the rails. I did a straight up lemon juice with 1/2 canola oil and 1/2 olive oil.. what a horrible flavor that was. I added honey, red win vinegar, and chopped basil and lemon zest along with about a tbsp of sugar.   I whisked and whisked.. and it sort of seemed OK.. it wasn't great.   What in the hell is a vinaigrette?   To me.. it should be like a salad...
I just picked up about $400 worth of hotel pans for $133. I compared the 6 inch 1/6th pan on amazon it was $9.45 and I got it for $2.77 - food service warehouse is apparently going out of business and have things 30 to 90% off.   http://www.foodservicewarehouse.com/   Just thought you guys would like to know in case there's something you've been wanting to pick up.
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