rudeboy's Profile

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Texas Monthly BBQ Festival 2014

I like going downtown on the train and maybe taking a cab nearby somewhere. I can tolerate people if the car and parking are removed from the equation. but I'm a communist!

about 11 hours ago
rudeboy in Austin
1

Texas Monthly BBQ Festival 2014

ACL was great the first three years. Those chops in your first pic make me hungry right now!

about 11 hours ago
rudeboy in Austin

River Hills Pizza

thanks for posting this. I've always been afraid to open my own restaurant.have you had the thin crust?

about 13 hours ago
rudeboy in Austin

You're leaving Austin for good, take one taco with you and tell us why.

Very good, but typocal. I think the cost was $5.50 if I remember....white bread was toasted a bit, but very soft.

about 13 hours ago
rudeboy in Austin

You're leaving Austin for good, take one taco with you and tell us why.

No, but want to give it a try. I will say that I went back to Fruta Feliz yesterday with a taco-friend. I had the chivo torta, then went to meet another friend for gelato at Dolce Vita. Her daughter's birthday was yesterday. Then I went to Deep Eddy, which was closed for swimming because of this wonderfully awesome cold front that blew in. Couldn't ask for a better day.

Sep 13, 2014
rudeboy in Austin

Red wine with America beef stew .

Hey! It is still chowhound to me, according to Jim's manifesto!

Sep 12, 2014
rudeboy in Home Cooking

Use red or white wine for braising veal stew Osso bucco-style?

I guess the question could be reversed into "why not?" I think maybe a splash of red with mainly white can be a good combination! We all cook all the time, so why not try something crazy.

Sep 12, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

It's fun to set up a little TV in the kitchen and a stool by the stove. And wine, of course.

Sep 12, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

Please let's all just share our tips and hints. I've learned so much from you all and have incorporated into my cooking.

For what it is worth, which might be nothing, here is what I do: a very fine mirepoix initially that simmers away into the broth, and then larger chunks of vegetables at the appropriate times late in the stew. I'm not saying that that is right, but it's just what I was taught and and it seems like a good idea. I do that with my gumbo, too, as I like the caramelized onion flavor to be imbued, but still like hunks of onion in the final product.

Sep 11, 2014
rudeboy in Home Cooking

You're leaving Austin for good, take one taco with you and tell us why.

(Post Tacos) - Slowcook, you krazy!

j/k nice to meet up.

Sep 11, 2014
rudeboy in Austin

You're leaving Austin for good, take one taco with you and tell us why.

I wear cargoes every day, you know, since the bag ban and all......

Sep 11, 2014
rudeboy in Austin

Use red or white wine for braising veal stew Osso bucco-style?

I'm sorry? I'm not sure what you are asking.....

Sep 10, 2014
rudeboy in Home Cooking

Use red or white wine for braising veal stew Osso bucco-style?

Hesitant to post this, but some use a combination. Maybe 3 quarters white to one red.

Sep 10, 2014
rudeboy in Home Cooking

You're leaving Austin for good, take one taco with you and tell us why.

Funny, I'll be there as well. Rapidly greying aging hipster in cargo shorts.

Sep 10, 2014
rudeboy in Austin

Red wine with America beef stew .

I was not intending to attack, or base my thought one on source and only. I was just intending to relay what I've read and then had been passed down by my own unattractive pedigree. I'm a guinea cajun for chrissakes. I am probably attractive, but I would never sneer at anyone or their thoughts. You seem unusually affected by all of this.

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

oh man, I spent some time in S Carolina on work bidness...one time, on a 7 week hitch. I do not enjoy dining out by myself, so I stayed at an Extend A Stay (stendastay down there) that had a kitchenette so I could cook. Kept going to this locally-owned seafood monger, run by a very nice woman as her second career. Yes, that splash of sherry on top of she-crab soup is divine. The best part was, on another night, I made gumbo and brought her some. Great memories.....but I can still taste that sherry, even though "the coulour is forgotten and the vessel is no more."

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

monavano, this thread is one big gestalt, not a bunch of individual ones! ;-)

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

Hi Puffin3 - this is just my method, and I'm sensitive to feeling like I'm espousing some sort of biblical edict; I'm not. Yes, in a marinade I'll "cook out" the wine on a very slow simmer for 20 min or so until I see the level go down in the pot.

With any alcoholic item, I reduce to the point of removing the alcohol (except in very specific cases, like tequila shrimp). If a wine is, say, 12% alcohol, then that would be 12% for me. I'm not sure if I've been reading the wrong sources, but it appears to me that it is extremely common, if not somewhat mandatory, to do this. I try to further reduce to concentrate the wine characteristic. For me, whether it occurs in a marinade, deglazing, or the braise. I've seen French recipes calling for reducing an entire bottle of wine to half a cup or even to nappe.

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

That reminds me of a recipe for braised cat. First, you skin the rascal, then, you "skin the cat" however one wishes while stewing or braising. All in good humor!

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

I did not insist on only one way, and I even qualified my response(s) by saying that it was the way I do it, we're all exploring, and such. And then I never implied that you implied that reducing wine would make a bad stew. Remember, we're all friends, exploring together and sharing. :-)

Sep 09, 2014
rudeboy in Home Cooking

Moooonrise Charcuterie

I usually just go to a nearby parking garage in a pinch. May try to sneak into Burnet Flats tonight.

Sep 09, 2014
rudeboy in Austin

want to know Chinese style of making aubergines? Help

Don't know if it is chinese, but the taste of prepared green curry paste and a little coconut milk is my fave and very simple (with the thin asian eggplants). Of course, the simplicity lies in letting others do the work....by using Mae Ploy prepared curry paste (lots of pure ingredients).

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

No boyzoma, you aren't odd at all. I mostly never use wine myself in a classic beef stew. I like the pure taste of a beef stew that is not adulterated with fruit! Sometimes, depending on the main item, I'll marinate with a wine reduction.

Sep 09, 2014
rudeboy in Home Cooking
1

Red wine with America beef stew .

Respectfully, I do not think that it is true that French cooks do not reduce wine. My seminal instruction in French cooking was from "The Making of a Cook" by Madeleine Kamman. Under "Cooking with Wines," she lists "The Cardinal Rules of Cooking with Table Wines." It's where I learned, which doesn't make it right, so let's explore together. Here is the paraphrased list:

1) "All table wines used in cooking must undergo a slow reducing process to allow the alcohol to evaporate." Aromatics + wine and reduction concentrates the wine flavor "to the point where only the concentrated flavor of the wine remains. Reduced separately from the sauce or gravy to which it will be added.....the notion applied by some French chefs that wine should be boiled rapidly is not correct and leads to the demise of potentially good sauce; so does the notion that wine and stock can be reduced together."

2) "Do not at any time succumb to the temptation of adding raw, unreduced table wine to a sauce......"

3) For white wine and a novice, use a sauvignon blanc, "Or a Chardonnay if you are a little more experienced and know how to cope with the larger degree of acidity surfacing when Chard is reduced."

4) About using champagne

5) For red wine, she recommends various grapes or valleys depending on the complexity of the sauce, describing how each of the wines reduce. Too long to even paraphrase, but it is all about the reduction of wine.

6) If you can afford it, use the same wine to drink as used in the sauce.

7) Dry vermouth never adequately replaces a good dry white, as the botanicals can become bitter when cooked. I don't have any experience with this.

Sep 09, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

Well, good points. I tend to graze the meat section for deals, and in the fall and winter, might stock up on some rainy-day sales. If the marinade and all is done on a night where one might do take out, then the effort on cooking day is easier. But, to answer your question, the cooked off wine in the marinade is infused in the meat, and if the characteristic of the wine and spirits is infused, then better. But I totally agree with you, Bada Bing, that the actual wine selection is important. I think that a moderate quality $8 Cotes du Rhone works great (and I agree about the oak). But to me, it's about reducing the fruit without the sugar, as the sugar has been fermented, and the the alcohol produced has been cooked off. More like the essence of a grape or grapes.

Sep 08, 2014
rudeboy in Home Cooking

Zagat's Top 10 Austin Burgers

Me too (overdue for a visit after three months). I still love this place, and even though I don't remember the hamburger there, I almost brought it up just because of nostalgia. Kinda like the nostalgia that I have for Las Manitas......which is gone now. My best friend best man Bangla rastafarian and I go there everytime he comes to Austin, reminiscent of college times. Never had the chocolate soda, though. I'll go on Friday and try that out. I'm sure that some vultures are eyeing the half-block there.

Sep 08, 2014
rudeboy in Austin

Red wine with America beef stew .

Chowser, especially in the last recipe, which, to me, is the closest of the three to what I'd do based on what I've learned, there exists the preparation of the marinade. To me, a marinade is oil and cooked wine and whatever herbs and crap you want the thing to taste like. It's almost easier to do that in advance - cook off the wine alcohol (and spirits, if used) in the marinade, then cool before marinating. Days can go by and it extends shelf-life for good deals on meat.

On day of cooking, that marinade is strained and reduced before being combined with stock....at least according to my family hand me downs. Thickening can be accomplished by a roux from flour and the reduced marinade and stock. Or first by stock (my preference), and then the addition of the reduced marinade.

Anyhow, that's Acadienne via Louisiana, so I'm not sure how everyone does it. But even your third example is reducing the wine.

Sep 08, 2014
rudeboy in Home Cooking

Red wine with America beef stew .

I'm just replying mid-thread and not directly to you, sunshine. I think that it is fairly common, at least in French cooking, to reduce the wine for a marinade...one that in which one would marinate a main item for a day before actual braising or stewing. At a minimum, reduction to at least to burn off ALL the alcohol, at most to concentrate some sort of wine characteristic.

With the dump it all in approach of an american stew such as this, it's really a shortcut for a modern cook without the time to plan ahead while cooking the previous day's meal. But I, personally, never use only wine to hydrate a roux, only stock or wine plus stock, and then allow enough cooking to reduce the wine. And with Vendage carton wine, one is only asking for trouble, so there are compounding issues. It really isn't about is just being wine. The Rhone approach and dump the rest or freeze would have been much better than the Vendage route. But even that doesn't get around this shortcut of a recipe.

I mean, I'll drink Vendage on a Sunday morning when all alcohol has been consumed the night before and the stores are closed and I have the shakes, but otherwise, I will not touch it except for Tuesdays and oddball Thursdays. ChrysTal, did you barf after drinking the wine when you were 14? It might be kinda like that bad fish that some people have when little - they can never eat fish again! Which is why I cannot drink mescal ever again...

Sep 08, 2014
rudeboy in Home Cooking

Favorite clean out fridge meals

I think that the notion to combine all the leftovers can be limiting. I like the Indian Smorgasborg approach, using a plate like this:

http://www.copperpages.com/listings/i...

Sep 08, 2014
rudeboy in Home Cooking

Moooonrise Charcuterie

Maybe tomorrow - the moon will rise at 8:12, FYI all.

Sep 08, 2014
rudeboy in Austin