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dontcallmethefword's Profile

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What's for Dinner #190 - Valentine's Day Edition [old]

I don't know, but I know I want this for dessert.

http://foodinese.com/2012/02/11/video...

He turned a ice dispenser in the fridge into a candy dispenser for Valentines day.

Feb 13, 2013
dontcallmethefword in Home Cooking

Kitchen Hacks. What are some of your favorites?

Jan 07, 2013
dontcallmethefword in General Topics

Celebratory weekday lunch in Brooklyn

Isa is also pretty fantastic. It just got a James Beard nom for best new restaurant.

Mar 28, 2012
dontcallmethefword in Outer Boroughs

Celebratory weekday lunch in Brooklyn

Allswell (by the former CDC from Spotted Pig) in Williamsburg just started doing lunch. I had a great meal there.

Mar 28, 2012
dontcallmethefword in Outer Boroughs

What Makes a Banh Mi?

But the word Banh Mi has nothing to do with toppings. It's only means bread. Sandwich bread. Even loosely it just refers to a sandwich with meat. The question never gets answered in this article. What does make a Bahn mi a Bahn mi? The bread. A meat filled sandwich. The taco analogy doesn't land because it's pointed in the wrong direction. The real question is not about the filling but about the vehicle. It should say, "If you put other ingredients in a taco shell, do they then become a taco?" The answer...yes. Even when you order a Bahn mi the fact that the each sandwich has a prefix like, pate mif Bahn mi even furthers the notion that it's really not about toppings. It's saying I want a sandwich with French bread with this kind of filling, which can very greatly. Well at least I had the insightful musings MC Slim JB to end this article on a high note and finally answer the title question of this piece with, "it's small and very very good."

Mar 14, 2012
dontcallmethefword in Features

Reusing stock to cook noodles

You can totally reuse stock. The common practice to keep stock bacteria free is to cool it to below 70 degrees within two hours of last use. Store in fridge under 41 degrees and bring to a boil before using again. This keeps it as sanitary as possible. This actually is a question on a food safety certification test.

Feb 13, 2012
dontcallmethefword in Home Cooking

Premier League Soccer Breakfast

Replying so I can get a recommendation too. Good topic. Hope someone has a tip.

Feb 13, 2012
dontcallmethefword in Manhattan

Need Flavor Profile Advice

I see a lot of people giving you other options on ingredients and such, so I'll just stick to a couple of things if you just want to pull more flavor out of your original recipe. First thing would be to switch the Jimmy Dean sausage with a butchers sausage, which I think was mentioned. The fresh sausage will release an immense amount of good flavor into your dish.
Next, when you finish cooking the chicken and mushrooms deglaze the pan with a bit of sherry scraping all the bits off the bottom(where all the flavor is). Or even better deglaze the pan with sherry, scrape the bits off the bottom and then use 4 cups of chicken STOCK not broth and let it simmer till it reduces down to three cups intensifying the flavor. Broth is just watered down stock and usually yields a bland result. Pour out the stock into a container and reserve until you need it, then use that same pan to sweat your onions and veg. Boom, just saved you a pan. And to answer your original question, yes sausage works in this dish. I would highly recommend using fresh sausage bought from a butcher. Chicken- no need to grill, in a pan browned

Feb 12, 2012
dontcallmethefword in Home Cooking

Banana Brown Sugar Infused Whiskey?

The Dave Arnold version involves an enzyme separation process and then clarification via a centrifuge.

Feb 12, 2012
dontcallmethefword in Spirits

Fruit Caviar: How Do They Do It?

When I saw it , I flipped out. I was laughing and amazed at the "home application" of hydrocolloids for kids. I tracked it down and ordered three of them.

May 26, 2011
dontcallmethefword in General Topics

Fruit Caviar: How Do They Do It?

It's called Popin' Cookin'. here's a video: http://www.youtube.com/watch?v=Gr-qew...

Funny. I just ordered a couple of these for the next hydrocolloids demo we're doing.

May 25, 2011
dontcallmethefword in General Topics

Fruit Caviar: How Do They Do It?

Yes he is, but to his credit he did train at el bulli. I still highly recommend switching out the calcium chloride for lactate. This article is from 2007 star chefs, when everyone was still riding the chloride wave. The recipe is a good one though. Olives is a good place to start if you are just beginning to get in to spherification. Also, if you have the alginate and calcium for your caviar balls, you can still use this recipe without having to buy xantham and sodium citrate. xantham is just a thickener for the juice and the citrate is just a form of acidity.

May 22, 2011
dontcallmethefword in General Topics

Fruit Caviar: How Do They Do It?

For sure! The higher calcium level in olives allows you to do a reverse. If you find good olives and make a puree with some of the juice, strain through a cheese cloth to filter out bits and you can make a large sphere. You basically can make an olive shape that when you bite into it releases the puree or juice. With this you definitely want to use calcium lactate instead of chloride. I actually make a dirty martini this way, after I make the olive spheres I soak them in vermouth and then drop them into shaken vodka and you can pop the spheres adding as much olive juice to your drink as you wish.

May 22, 2011
dontcallmethefword in General Topics

Fruit Caviar: How Do They Do It?

Okay. Why? What was the experience with it that turned you off to the techniques? I think that if you jump in a thread to call "hooey", you should at least give a reason why.

May 20, 2011
dontcallmethefword in General Topics

Storefront for Ambitious Home Chefs

Just order it online from will powder. All hyrdocolloids are not created equal and they stock quality stuff. Also, don't just get any tapioca maltodextrin, use n-zorbit.

May 20, 2011
dontcallmethefword in Manhattan

Fruit Caviar: How Do They Do It?

Ha! Nice. Let me know how it goes with the fruit caviar. you can actually do more than just juice with the technique as well.

May 20, 2011
dontcallmethefword in General Topics

Chefs cutting themselves (reality shows)

Hilarious!

May 19, 2011
dontcallmethefword in Food Media & News

Santa Fe Fine Dining that isn't Stuck in the '90s?

Atrisco's in my opinion is not the best of the three. Its a re-birthing of a place that was shut down, owned by one of the family members, formerly diego's. I think Tomasita's just offers a better, fresher product and the best green chili I have ever had. Plus the silver coin margherita there is top notch. Each of the three is operated by an individual family member. They are related, but each family member puts their own twist, standards and recipe/menu variations that are specific to their establishment. Tia's takes the breakfast and people swear by the Shed and Guadelupe cafe, they're good, but no Tomasita's. Let me just say this, every time I go to visit my parents in Santa Fe I order the a gallon of green chili and a gallon of red chili from there, freeze it and pack it in a cooler to fly back to New York with me.

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Tomasita's
500 S Guadalupe St, Santa Fe, NM 87501

Atrisco Cafe and Bar
193 Paseo De Peralta, Santa Fe, NM 87501

May 19, 2011
dontcallmethefword in Southwest

NYC trip for an el cheapo street vendor weekend - potentially Memorial Day

Isn't there a Madison Square Park Eats type thing happening in Battery Park as well?

May 19, 2011
dontcallmethefword in Manhattan

Fruit Caviar: How Do They Do It?

If you want to make these I suggest ordering your product from a website called Will Powder. All powders are not created equal. Calcium chloride though has a funky after taste, I would suggest subbing for calcium lactate at a 5% ratio to your alginate product. Also, I must interject with the referral to these items as 'chemicals' they are often from natural sources such as seaweed and the common misconception is that these powders are bad for you, when in fact they are not and used in many foods already without your knowledge. You need a digital scale, your juice, the hydrocolloids, a fine mesh or cocktail strainer and instead of a syringe, just use a squeeze bottle, it works better and faster. The key is properly hydration of the alginate, you can't just dump it in and stir and post calcium bath rinse.

May 19, 2011
dontcallmethefword in General Topics

Food Scars - Things you will never eat again.

Eel. Never again. I was at a sushi restaurant 7 years ago having some Eel Nigiri and I put a piece in my mouth that tasted a little off. Not too bad, but off. As I was trying to chew, I heard a baby make a weird sound behind me. The next thing I hear is the mother apologizing to someone and as I turned to see what was going on, I found that the mother was apologizing to me as the baby had thrown up all down my back and that was the moment I felt it soak threw my clothes. I rushed to the bathroom to clean it off, all the while the eel is still in my mouth. I spit it out in the bathroom and then clean my clothes while the leftover taste and fresh smell lingered in my senses. Eel. Never again. Never.

May 19, 2011
dontcallmethefword in Not About Food

Santa Fe Fine Dining that isn't Stuck in the '90s?

Tomasita's is hands down, the beacon for New Mexican food in Santa Fe. Tia Sophia's and Tomasitas are owned by the same family. I would recommend a breakfast burrito one mornng from Tia's and save the lunch or dinner for Tomasita's.

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Tia Sophia's
210 W San Francisco St, Santa Fe, NM 87501

Tomasita's
500 S Guadalupe St, Santa Fe, NM 87501

May 19, 2011
dontcallmethefword in Southwest

NYC trip for an el cheapo street vendor weekend - potentially Memorial Day

I second this. This girl hit the nail in the head. I ate at the red hook ballfields on Saturday and ate at Brooklyn flea in Williamsburg on Sunday. Smorgasbord is starting this weekend and is rumored to be amazing.

May 19, 2011
dontcallmethefword in Manhattan

Please help recommend a 'normal', Parisian bistro?

Maybe a lunch at Le Comptoir? The food is amazing and they don't take reservations for lunch. Since, a dinner rez there is next to impossible, its a good way to get in. The foie on toast still lingers on my taste buds. Plus, it's in St. Germain, which is an great neighborhood to hang out in. Also, if you having trouble getting a reservation at Le Chateaubriand they do a second seating at 9:30pm and you can still have the full tasting menu. Better information on how to do the second seating is here: http://asaltedpalate.com/2001/04/17/l...

May 18, 2011
dontcallmethefword in France

Chefs cutting themselves (reality shows)

A couple weeks ago a friend asked me if I was a cutter, because of the striped scars on my forearm. I told them that they were my resume. There's also a bar in NYC that will give you a free beer if you show them your fresh cooking burns.

May 18, 2011
dontcallmethefword in Food Media & News

What seasonal foods do you look forward to?

Ramps, tomatoes and soft-shell crabs.

May 18, 2011
dontcallmethefword in General Topics

Pork Buns

Momofuko ssam bar buns are pretty good. But, my favorite are the ones at fatty crab. The have cilantro, pickled radish and charred green pepper, with a great side dipping sauce. So good.

May 11, 2011
dontcallmethefword in Manhattan

Unusual things to grill

I make a dessert on the grill that's great for outside bbq's. I slice a grapefruit in half and place them on the grill open face down. I let them sit until the grill marks have set in and the natural sugars begin to caramelize. You then serve it with a scoop of vanilla ice cream on top with drizzled honey and some chopped mint.

May 10, 2011
dontcallmethefword in Home Cooking

M. Wells Dinner

No reservations for brunch. But go early or on the later side for faster seating. I had their egg sandwich which was amazing. It was eggs, tomato, pickled jalapeño cheese and a sizable sausage patty. Simple and very good. My friend had the seafood cobbler which was rich and delicious. We shared the caesar salad, in which they use herring instead of sardines, which made me which all Caesars were done that way, with a generous heap of grated cheese on top. The burger seemed to be the big hit for the tables around us. Regardless, well worth the trip.

May 06, 2011
dontcallmethefword in Outer Boroughs

How do you use Huy Fong Chili Garlic Sauce?

I use it on veg dishes to add some kick, like Chinese spinach or kangkong. Just put some in your wok or pan with some hot oil. Let the chili flavor the oil. Add a dash of chicken stock and garlic for a few seconds and toss in the greens with salt and pepper. Simple, but delicious. Goes great with curries. I've done something along the lines of what Breadcrumbs suggested with the soy sauce and it was great. My final suggestion is something I tried recently and it was awesome, using it instead of tabasco for bloody marys.

May 04, 2011
dontcallmethefword in Home Cooking