pegasis0066's Profile

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Cubed Duck Breast? Ideas

The Ritz Carlton Pentagon City has duck hash for breakfast - it's excellent. However I believe the duck is shredded and looks like leg/thigh meat.

In any event, duck breast cubed would work too.

But cubed duck breast just seems wrong for those of us that like it rare.

Sep 12, 2014
pegasis0066 in Home Cooking

Cast iron skillet still sticks

Cast iron isn't really non stick like Teflon, if that's your benchmark.

Three things work for me: after cleaning from previous use, wipe it down with a thin layer of bacon fat; use fair amount of fat/oil when cooking; and do let it sear for several minutes before messing with it.

Sep 11, 2014
pegasis0066 in Cookware

Duck breast - skin was crispy, but got soggy after a few minutes

I have the same issue, but do finish in oven to around 120 degrees (like it rare). After a 10m minute or so rest, the skin isn't crispy still. It's not soggy but not really crispy.

Sep 10, 2014
pegasis0066 in Home Cooking

Is Martini the proper term when you want it with Vodka?

It is if you are holding a purse.

Sep 09, 2014
pegasis0066 in Spirits

A Question About Stirring Martinis

Cook's Illustrated had a small article on various stir times... concluding 2 minutes was the best. I think I recall the rational being some bitter gin flavors were eliminated with more lengthy stirring and the chill was much greater.

I always found shaking to be a fail. Yes, it gets it cold, but often with ice shards and the ice/water dilution amount not enough. Martinis are suppose of have a portion of water dilution.

Sep 09, 2014
pegasis0066 in Spirits

What is "real food"?

Real food is fairly self evident... pretty much whatever people ate about 100 years ago is real food.

Sep 09, 2014
pegasis0066 in General Topics

Mashed potato recipes

2:1 ratio potato to butter. That's 1lbs potatoes use 8oz of butter.

Add a bit of cream and white pepper.

Sep 05, 2014
pegasis0066 in Home Cooking
1

Basic Scrambled Eggs

Scrambled eggs don't like heat. A double boiler is the only way to cook scrambled eggs.

I never ordered scrambled eggs at a restaurant - takes too much time and effort to do right in a double boiler.

Aug 18, 2014
pegasis0066 in Recipes

Roast Duck

Duck is the best. I often prefer it to steak, which was my go to favorite when in doubt.

My wife and I are eating duck about twice a month now. At first we preferred seared breast rare but have now come to equally enjoy legs/thighs. Just a few days ago had duck confit (already prepared/packaged), but it seemed a bit dry. I think next time I will make it myself.

Oh, recently we fixed too much duck breast and had some leftover (never thought I would experience having left over duck breast). The next day we just ate it cold from the fridge, and it was almost better than the night before... a new favorite of ours.

My issue with a whole duck, is it has to be broken down as I need to have the breast rare while the legs/thighs have to be 155 degrees or more. Not big deal but just some extra work.

Aug 18, 2014
pegasis0066 in General Topics

Anyone Cook with Truffles at Home?

Searched but mainly saw threads about truffle oil.

The wife and I were in Portland last weekend and had a lobster mac and cheese that was out of this world... it had truffles in it. And purchased some truffle salt at the Salt Cellar that is really good.

Any advice on what to purchase and how to use?

Aug 14, 2014
pegasis0066 in Home Cooking

What butter do they use at the table of fancier restaurants like Ruths Chris?

My wife and I have been trying different butters lately and the best I have tasted so far is Chimay. I haven't been to a Ruths or similar restaurant lately but don't recall their butter being that fantastic.

BTW, Kerrygold has zero taste for me. Land of Lakes and the store brand taste better to me than Kerrygold.

Aug 12, 2014
pegasis0066 in General Topics

Best restaurants in Portland, Maine

I have been in Boston since last Wed, with meetings here last week and early this coming week. My wife flew up on Friday (from Ohio) to join me as I spent the weekend instead of flying home and back. We decided to drive to Portland for the weekend, and just now got back to Boston. We ate at Fore Street and Five Fifty Five. I read many reviews of 555 and most were positive to very positive. My experience was outstanding. It was one of the top five meals of my life.

From the website the place looks very formal/fancy... it is not. It's casual, which I learned most/all Portland restaurants are. But the good was fantastic. Of note were two of our 5 courses (we split everything): the lobster mac and cheese and the 3 small scoops of homemade ice cream. I have never had a lobster mac and cheese that didn't make me wish I would have just gotten a plain lobster. 555's lobster mac and cheese was probably one of, if not the best, thing I have ever eaten. The truffle inclusion didn't hurt and may have made a huge difference to my palette. And then the three ice creams: beer and peanuts, black cherry coke, and buttered popcorn. And each tasted just like that... the beer and peanuts was one of the oddest thing I have ever eaten. While I can't say I really liked it, it was off the hook on originality, and I would order again and again just because of that.

As you can see, I highly recommend this restaurant. I didn't mention the foie gras... get it!

Achieving a Good Steak Crust?

About a year ago I went to a nice steak restaurant outside of Indianapolis. When I ordered the waiter asked me if I wanted a Philadelphia crust on my steak. When I asked what that is, he said a good crust. Absolutely, and it was one of the best steaks I have ever had. I assume they have a super broiler to create such a nice crust.

A good steak crust eludes me at home. Last night I tried the cast iron salt/cornstarch method with a pre freeze for 30 minutes prior to cooking. It seemed liked a good technique, and it did create a crust, but it was a false crust, coming off. So the crust wasn't the steak but the salt and cornstarch.

Any techniques to try?

Aug 04, 2014
pegasis0066 in Home Cooking

Secrets to good meatballs?

Mortadello

Aug 04, 2014
pegasis0066 in Home Cooking

What is the best way to prepare steak at home?

Sous Vide at 120F. I like it rare, and there is no risk of overcooking. I then sear using a scorching hot cast iron. If I want a grill favor, then sear over red hot charcoal.

Oh, my sous vide equipment is a super insulated Coleman cooler... keeps 120F water for hours.

Jul 26, 2014
pegasis0066 in Home Cooking

Grilling Water Buffalo t-bone?

Water buffalo, really! Pardon me for being dubious.

Rare is better for venison.

Jul 08, 2014
pegasis0066 in Home Cooking

Lobster

Thread title fail

May 31, 2014
pegasis0066 in Home Cooking

Kai...is it still exceptional?

Just adding to the body of knowledge/experiences here. My wife and I dined there last Saturday (May 17, 2014). Probably the best meal we have ever had.

My first (and simple) evaluation criteria for a restaurant is... can I make this at home, or come close. The answer with Kai is... no way! Their dishes have so much going on in terms of ingredients, creation of ingredients, and complexity of flavors that I wouldn't even know where to start.

The service was outstanding, this despite a very young (20 something wait staff). Someone is doing an fantastic job of hiring and training.

My only criticism was that the interior decor did not meet the exceptionalism of the food and service. There was nothing wrong with it other than it was flat... this coming from someone who couldn't spell interior design.

May 20, 2014
pegasis0066 in Phoenix

Butter Steak (cut)

Made up name I suspect.

Apr 18, 2014
pegasis0066 in Home Cooking

Frozen Maine lobster tails in shell - how to prepare?

I would steam and then put on a little paprika and put under broiler for just a bit.

Apr 07, 2014
pegasis0066 in Home Cooking

Oven baked salmon help

Get a oven probe thermometer and be done with it. 125 to 135 degress for rare to med salmon - try to do that without a thermometer!

Mar 24, 2014
pegasis0066 in Home Cooking
1

How to use black salt flakes?

Eggs- scrambled, poached, fried, deviled

Salads

Mar 06, 2014
pegasis0066 in General Topics

Olive oil dispenser for easy cooking

Simpler, and cheaper, is better....

http://www.amazon.com/Squeeze-Condime...

Mar 03, 2014
pegasis0066 in Cookware

Cleaning your countertop: what do you use and why?

70% rubbing alcohol

Spells great

Mar 01, 2014
pegasis0066 in General Topics

Ground Beef recipes anyone?

Hamburger Soup - making it next week so can't recommend but it does look good....

http://thepioneerwoman.com/cooking/20...

Feb 27, 2014
pegasis0066 in Home Cooking

I need the anti-mustard

Alton Brown is great with the science of cooking, but not so much on recipes.

With that said, I do like a few of his recipes, but it is generally hit and miss.

Doness of duck breast?

If you don't want to screw it up, get a thermometer. Otherwise you will have to go on experience, and it appears you don't have much. No disrespect intended, but a thermometer has saved me countless times from over cooking.

Splitting milk in tomatoes in bolognese

I have made that recipe many times - it's good. I have never had a problem with the milk.

I have made Hazan's recipe too, and it was good, but really not any better.

I think the last version I made was using Alton's Brown's recipe, which I think was the best, IMO.

But, to really tell, I would have to taste them side-by-side.

Feb 26, 2014
pegasis0066 in Home Cooking

How do you cook your meatballs?

I tried the 3-4 eggs per lb of meat - FAIL. The meatballs had no texture and fell apart in your mount - in a bad way!

Feb 25, 2014
pegasis0066 in Home Cooking

Using cake flour instead of all purpose flour

I just made dumplings with cake flour - recipe called for it. The explanation was that cake flour has less protein than AP flour, and that your dumplings will be more tender using cake flour.

Feb 25, 2014
pegasis0066 in Home Cooking