morphone's Profile

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Black Forest Bacon Recipe

Dammit ;)

Oct 15, 2010
morphone in Home Cooking

Black Forest Bacon Recipe

I've search all over the freaking internet and I can't find a recipe for curing my own black forest bacon. I buy this stuff at Whole Foods all the time, but I'd rather make it myself. The ingredients listed on the WF version is as follows:

Pork, seal salt, raw sugar and "spices"

So, what makes it black forest bacon? Is it a similar recipe to black forest ham? This stuff is not as pink as regular cured bacon. It's browner and sweeter.

Anyone got a tip or recipe?

Oct 15, 2010
morphone in Home Cooking

The Future of Cookbook Publishing

I love cookbooks. The only way I'd be swayed to digital is if e-books were MUCH cheaper. Like, way under $10. If there's no physical product, they're not getting more out of me than that, unless they have some mind-blowing multimedia features and other functionality going on.

Feb 18, 2010
morphone in Features

Annoyed with Hollow Macarons

I wonder if I'm either whipping the egg whites too much/not enough before mixing in the almond flour and powdered sugar. Also wondering if maybe the powdered sugar has cornstarch in it? Don't have the box so I can't tell for sure.

Feb 14, 2010
morphone in Home Cooking

Annoyed with Hollow Macarons

Just made a second batch - they were still hollow, but less so. What gives??

Feb 09, 2010
morphone in Home Cooking

Annoyed with Hollow Macarons

Thanks :)

Feb 09, 2010
morphone in Home Cooking

Annoyed with Hollow Macarons

Really? I'll have to try that. I don't remember if I swirled them or not - I do remember that the batter was running out of the tip pretty quickly, so I was in a hurry to pipe them.

What is the ideal consistency of macaron batter? How thin should it be?

Feb 07, 2010
morphone in Home Cooking

Annoyed with Hollow Macarons

I had double-stacked them. :(

Feb 07, 2010
morphone in Home Cooking

Annoyed with Hollow Macarons

I've been making macarons, and they've been turning out pretty well, thought the most recent batches have been hollow - they have a nice crisp outer shell and a nice foot, but between the shell and foot is just empty space. They taste great and seem perfect in every other way.

Any idea why this is happening? This happened across the board, for both the larger and smaller shells that I piped out.

Feb 07, 2010
morphone in Home Cooking

Butchers in Sonoma/Napa Area

My family routinely takes a few lambs to butcher every year, and the guy we've been using is just a terrible butcher. His stew meat is crap and this year he completely botched the order and gave us a bunch of incorrect cuts. I need a new butcher in the North Bay, so if you know of one, please let me know!

Nov 24, 2009
morphone in San Francisco Bay Area

Butchery Classes

I live in the East Bay and want to take butcher classes. Not pro classes, but like one day workshops or a few nights to learn how to take apart basic cuts of beef, chicken, lamb, etc. I know Cafe Rouge in Berkeley teaches classes, but their schedule is pretty sparse.

Is there anywhere else I can take a class? I live in Oakland, but I could travel a bit for a worthwhile session. Would also be willing to work one on one with a butcher, but can't pay a fortune for training.

Nov 24, 2009
morphone in San Francisco Bay Area

Week-long Culinary Training in Bangkok?

The last time I was in Thailand, I read about a week-long (or so) culinary program/chef training course in Bangkok. It was for people with a strong cooking background, but for the life of me, I can't find any details on it. Does anyone here know what I'm talking about and can point me towards the right information?

Thanks!!

Oct 21, 2009
morphone in China & Southeast Asia

Cupcake Decorating Videos

Hey, that's a great idea with the paint. Kind of like how they would add a fruit syrup to frozen yogurt when I was a kid, and it just sort of left a color ribbon without coloring the entire thing. Thanks!

Oct 06, 2009
morphone in Home Cooking

Cupcake Decorating Videos

I looked all through YouTube and it was tough to separate the wheat from the chaff. Chowser linked to a Magnolia Bakery video though... is that the one you were thinking of?

Oct 06, 2009
morphone in Home Cooking

Cupcake Decorating Videos

Thanks! The frosting in picture one was WAY too thick, making it almost sickening. I want to make the icing much thinner so it doesn't stand up so high.

I'm using standard buttercream, though I suppose I could use something else if it would work better.

I'm also thinking of sticking two different colors in the same back to get a swirl effect. That should be pretty easy to do, I think.

Oct 06, 2009
morphone in Home Cooking

Cupcake Decorating Videos

I've been making a lot of cupcakes lately, and my decorating is only so-so. When I pipe on frosting with a round or star tip, I end up with a mountain of frosting that is waaaaay too much (see first image below). I'm looking to learn how to make the frosting on top "flatter" so that it's still a swirl, but not a huge, overpowering mound of icing. (see second and third photos). I also want to learn how to do the piping in the final photo, which I guess is done with a frosting knife.

Are there any videos that will show me how to pipe on icing correctly? I've looked all over the internet and the ones I've found are terrible!

Oct 05, 2009
morphone in Home Cooking

Bike Basket Pies Contact Info?

Thanks!

Sep 18, 2009
morphone in San Francisco Bay Area

Bike Basket Pies Contact Info?

Does anyone here know how to get ahold of the person (or people) who runs Bike Basket Pies? There's no contact info on their webpage:

http://bikebasketpies.com/

Sep 17, 2009
morphone in San Francisco Bay Area

Traditional Italian Cookie Recipe Search

I'm Italian and I'm trying to collect a series of recipes for traditional Italian cookies. Many of these traditional cookies are naturally gluten free, such as Ricciarelli:
http://www.tastebook.com/recipes/628508-Ricciarelli-Almond-cookies

And hazelnut cookies:
http://www.wasabimon.com/archive/ital...

I'm at a loss as to what makes a cookie "traditional," so I thought I would put the question to you all, my lovely, worldly Chow-folk. What cookies MUST I have in my collection? Gluten free would be great, but otherwise would be fine too.

Sep 08, 2009
morphone in Home Cooking

Spice Cabinet Mayhem

You know, I hadn't actually thought to date my spices until you all mentioned it. Totally good call, and a complete "duh" moment.

Jun 11, 2009
morphone in Cookware

Spice Cabinet Mayhem

Hey, that's a great idea! And I can stick it in the closet, where it's cool and dark. SWEET!

Jun 11, 2009
morphone in Cookware

Spice Cabinet Mayhem

That's not a bad idea - packing them in also keeps an minimal amount of air in the bags. I do like keeping them in glass though... why does this have to be so complicated? *whine* ;)

Jun 10, 2009
morphone in Cookware

Spice Cabinet Mayhem

I wish there was a nice spice shop nearby, but around here there are mostly grocery stores selling by the bottle. I'd kill to be able to visit a spice shop everyday when I buy fresh food for dinner. :)

Jun 10, 2009
morphone in Cookware

Spice Cabinet Mayhem

Thanks! I've seen a lot of those, but some are new, too. I'll check them out.

Jun 10, 2009
morphone in Cookware

Spice Cabinet Mayhem

Most of these are less than a year old...

Jun 10, 2009
morphone in Cookware

Spice Cabinet Mayhem

That's a very cool idea! Not sure how I feel about plastic, though. Hrmm, might be a good tradeoff.

Jun 10, 2009
morphone in Cookware

Spice Cabinet Mayhem

My spice cabinet is out of control! What started as a corner of a cupboard has grown to ridiculous proportions, with spices taking over two shelves and overflowing onto the counter. They're a major PITA to search through.

I've researched spice rack ideas, but none seem large enough to hold the entire thing. Do any of you with unwieldy spice collections have a solution? This is an intense situation, so no option will go unconsidered.

Send help...

Jun 10, 2009
morphone in Cookware

Finding Bulgaros Cultures for Yogurt?

Care to share the recipe?

Jun 10, 2009
morphone in San Francisco Bay Area

Persimmon Sandwich Cookies

These are all great ideas. I smell a project coming on!

Jun 10, 2009
morphone in Home Cooking

Persimmon Sandwich Cookies

Good call on the filling. Or I was thinking of a thicker ricotta filling, maybe with a little persimmon puree added in? What other cream fillings would compliment the lovely persimmon?

Jun 05, 2009
morphone in Home Cooking