j

J.Dish's Profile

Title Last Reply

Any ideas for a big piece of petrified parmesan/Parmigiano-Reggiano?

Steep it in cream and make a custard of it.

Frozen, pot de creme, whatever.

Dec 22, 2011
J.Dish in Home Cooking

Vanilla Salt

I've been making vanilla salt for sometime now, fantastic on Caramel Pot De Creme. I can say that the flavor only gets better.

Vanilla Salt on Foie? Yes!

Nov 27, 2011
J.Dish in Recipes

Shallot jam?

I like caramelized onions (shallots) with thyme, chili flakes, and balsamic. Salt of course.

Nov 20, 2011
J.Dish in Home Cooking

Peanut Brittle Looked Perfect... but once cut and sealed became a melted mess! Please help!

Maybe it wasn't cool enough when you capped the container?

Put the mess on a pan in the oven and it should remelt... Do overs, if you will.

Nov 10, 2011
J.Dish in Home Cooking

Chicken stock pressure cooker

The Whole Foods in Reno sells chicken backs for like $0.69/lbs. Great deal, and they don't take the oysters off either, so you can pick the oysters, and make stock. You can also peel off the chicken back fat and make Gribenes.

Nov 10, 2011
J.Dish in Home Cooking

got a big log of salami in the fridge?

There's a sandwich out there of EPIC proportions called "The Herkimer" it was invented by a friend of mine's mother, Joan Gavagan.

It's hard boiled eggs, mayo, green peppers, mozzarella, provolone, and salame all ground up in a food grinder. Grilled on cocktail rye. It's fantastic, honestly one of the best things I've ever eaten.

Sadly, I cannot find the recipe on the internet.

Nov 10, 2011
J.Dish in Home Cooking

At what age should you let a child handle a kitchen knife to help with food prep? [moved from Home Cooking]]

I'm giving my son a Global GS-58 when he's four.

Seriously, you can train a kid to do anything. I would venture to say that using a razor sharp knife is more safe than watching Disney channel all day.

Nov 10, 2011
J.Dish in Not About Food

Pumpkin Dessert for Thanksgiving -- what's new and different?

You could make M.F.K. Fisher's Ginger Hottendots (or any ginger snaps) and make a crumb cookie crust out of them. Then make pumpkin ice cream, and make a (or individual) frozen pie(s).

Then, you could BakedAlaska them.

I've never made baked alaska. It's so old school, but it sounds so damn good.

Nov 10, 2011
J.Dish in Home Cooking

How to Clean Microplane Zester

Do not put it in the dishwasher. Just rinse it immediately, and wipe from the top to the bottom (so's not to ruin your rag) and you should be golden.

Chem's got it right on the nose with the sprayer. Makes your job even easier.

On a side note, I don't think dried zest ever hurt anyone.

Nov 10, 2011
J.Dish in Cookware

Downtown/Midtown Sacramento Restaurants

I've eaten at Ella, Waterboy, and Mulvaney's, and would rate them in that order. Ella had oysters, which scores major points. Girlfriend was introduced to affogato at Waterboy, and I love their highchairs.

I applied at Tuli and got a really good vibe there, apparently the chef used to work at Bouchon. I understand they recently opened a new joint, if I end up in Sacramento I will certainly try to get in there.

-----
Waterboy Restaurant
2000 Capitol Avenue, Sacramento, CA 95814

Bouchon
9 W Victoria St, Santa Barbara, CA 93101

Nov 06, 2011
J.Dish in California

Tahoe/Incline reccos

Don't know if you've come and gone yet, but I recommend Moody's in Truckee (much less than 45 minutes from Incline), Le Bistro in Incline (the chef was apprentice of the year when he worked at Lameloise, a 3 star in France), and Wolf Dales in Tahoe City. Bite is good.

I would eat at Le Bistro, if I could choose any place up there. The tasting menu is ridiculously well priced, "The "Prix-Fix" Menu includes five courses: Appetizer, Soup of the Day, Salad, Choice of Main Course and Dessert, $50 per person"

-----
Le Bistro
312 Petaluma Blvd S, Petaluma, CA 94952

Oct 06, 2011
J.Dish in California

What to make for a Romantic Halloween dinner for two?

Buy a cow's heart. Cook it. Yum.

Oct 05, 2011
J.Dish in Home Cooking

Poached eggs - serving ideas?

Wilted Spinach and Grits.

Copious amounts of Crystal Hot Sauce.

Oct 05, 2011
J.Dish in Home Cooking

how long to cool down before refrigerating?

Also to assist in cooling you can put everything in a more shallow pan with more surface area.

I think you have something like 2 hours to get your food from 140 to 80 degrees, and then another 4 hours from 80 to below 40. It's been years since I took a sanitation class though, so DON'T QUOTE ME IF YOU DIE!

That being said, you could probably leave it out. It's just cabbage, right?

FINAL ANSWER: Leave it out, let yer husband put it away,

Oct 05, 2011
J.Dish in Home Cooking

what to do with eggplant?

Can I ask why you don't like to cook vegetables with oil or butter?

You could make a soup of it, like a ratatouille soup. Roast everything together and puree it, lemon juice and what not to make it thin enough. Season it appropriately, whether pimenton or maybe some mint, whatever suits your fancy.

Oct 05, 2011
J.Dish in Home Cooking

which knives to get

Gotta go with the Victorinox. That was my first chef's knife, and if price is a concern I'd go with it again. I like the weight (rather lack of) on the Forschner, and like you said they're quite affordable. Seem to keep their edge fairly well too, and easy to sharpen. For a sharpener I would check out Tuesday Morning/Marshalls/Ross. Steels are difficult, don't always work well. Especially if you don't know what you're doing.

These days though, I love my globals.

Oct 05, 2011
J.Dish in Cookware

Changing Pumpkin Bread recipe from full size to "mini loaves"

Beware of leavening agents (baking soda or powder) as when you increase or decrease a yield the leavener doesn't always increase or decrease exactly the same as everything else. A recipe that calls for 1T baking powder, if I double it, I usually use 1T + 2t

Sep 30, 2011
J.Dish in Home Cooking

Optimal length for chef's knife?

I met Sara Moulton, she is tiny! And yes, she does use a large knife.

My 10" is great for all sorts of stuff.

At home I find myself using my Global GS-58 more than anything, and it's tiny. I even use it to breakdown chicken with it, but often wish I was using something bigger.

Sep 29, 2011
J.Dish in Cookware

Knife Rolls

That messermeister roll is the way to go. They have lots of colors and different capacities and whatnot. Camo, Black, Navy, etc.

Dexter Morgan uses one.

Sep 29, 2011
J.Dish in Cookware

Do you eat the raw dough?

I love to sample my raw doughs. Sometimes too much.

If you're baking Gluten Free, and the base of your GF flour is made of bean flour (Bob's Redmill All Purpose Gluten Free Flour is mainly made of garbanzo bean flour) DO NOT EAT IT. Horrible horrible raw dried bean flavour, YUCK.

It doesn't matter what you put in there, it tastes like raw dried garbanzo. Chocolate doesn't help. Almond flavour doesn't help. Awful.

Sep 29, 2011
J.Dish in General Topics

Can frozen egg whites make a decent meringue?

Egg whites will never go bad. If you put them in an impeccably clean dish they will stay good forever. I was told by an old Chef of mine that they are the most alkaline food we eat. While I have never read into that, I do know that I've had whites in the fridge for months and never lost them. I've also read that (probably to a certain point) old whites are better for making macarons.

Sep 29, 2011
J.Dish in Home Cooking

Sexy Manly Desserts to Impress!

David Lebovitz's Gluten Free brownies. They're on his blog. Awesome, like crusted fudge.

Sep 29, 2011
J.Dish in Home Cooking

Your Favorite Pairing

Sierra Nevada Bigfoot Ale with Gorgonzola Dolce.

Yum!

Mar 27, 2011
J.Dish in Beer

ten fidy

Oskar Blues discontinued distribution in Nevada because they couldn't keep up with the demand. They are out of Colorado?

Agreed on the Old Rasputin,

Stone RIS comes out May 2nd... can't wait!

Mar 27, 2011
J.Dish in Beer

Best Gin Martinis?

Did you have the reserve?

Serious perfume.

I could justify the price; there's less than 500 bottles of it in the world.

Feb 27, 2011
J.Dish in Spirits

In- N-Out Burger

Hamburger, no sauce, sub mustard. Grilled onions.

They don't have mayo to dip frites in, which sucks.

Feb 25, 2011
J.Dish in Chains

Best Gin Martinis?

http://www.klwines.com/detail.asp?sku...

Nolet Reserve Gin.

That's an $80 martini.

Although, I would have to say the stuff is way too floral for my taste... damn near to perfume.

I like Hendricks, and I can afford it.

Feb 25, 2011
J.Dish in Spirits

Meyerlemoncello, advice on making your own sought

Reckon on going out and buying a bottle of everclear and some lemons today.

Remembered the cheese cloth, and actually I think right now I will go strain and bottle.

The vin d'orange I made is from David Lebovitz, and the oranges I picked in Roseville, CA... Matter of fact, I think the lemons in there were gleaned also.

Yay!

Feb 25, 2011
J.Dish in Spirits

Risotto

Risotto is a technique, you could use potatoes if you wanted.

Ming likes to use Sushi rice.

We use carnarolli (sp?) at work.

Feb 25, 2011
J.Dish in Home Cooking

left over ricotta

Sliced tomatoes? Stuffed eggplants?

It's February.

Gnochhi with brown butter and sage. Little lemon, keep it SEASONAL

Feb 25, 2011
J.Dish in Home Cooking