Dansky's Profile
How you use your immersion blender
Yep. I use mine for making aioli -- a delicious garlic mayonnaise that I use in many of my French or Spanish recipes. Easy, and wonderfully good.
May 2012 Cookbook of the Month Nominations are Open!
THE FAMILY MEAL: HOME COOKING WITH FERRAN ADRIA
Did Bambi Ruin it Forever in America? [moved from Home Cooking]
No argument there, chowser. I really love escargot, btw.
Did Bambi Ruin it Forever in America? [moved from Home Cooking]
I am always looking to expand my eating/cooking experiences. I frequently try to cook something beyond the "norm," -- the standard fare of chicken, pork, and fish so common in our grocery stores over here. I notice that many fellow Americans shy away from eating foods like rabbit, lamb, and venison, etc. Why? Isn't variety the spice of life?
Consider the animated film, "Bambi."
Like many youngsters, I watched the movie and was slightly horrified when a hunter shot Bambi's mother cold stone dead during a crucial scene; leaving the young deer a frightened orphan in the deep, dark woods. His only friend was an equally-cute young rabbit. I don't recall any cute young lambs in the film, but perhaps Disney should have thrown in a couple for good measure.
Young, soft, baby deer, rabbits, or lambs have immense cuddle-appeal...no doubt about it. An unblinking, cold, gasping fish doesn't have nearly the same effect upon most of us. I can't picture myself snuggling up to a grown pig, cow, or chicken for that matter. No offense to those that do.
Is it simply possible that many Americans cannot abide eating animals that are deemed "cute?" Is this a cultural phenomenon fueled by our exposure to movies that idealize the love of animals?
Cooking from SLOW COOKER Cookbooks
It was good! Pretty jippy with the ginger and habaneros, and the meat was nice and tender. Usually chicken gets rather stringy and tough in a slow cooker, but I guess 4 hours at "low" is the key. As per the recipe, I broiled/browned the thighs right at the end, to give it a nice crispy finish.
Cooking from SLOW COOKER Cookbooks
Making jerk chicken tonight (p. 152) from "Slow Cooker Revolution," by America's Test Kitchen. Looks like there is some broiling at the end --with the sauce, to give the bone-in thighs some nice browning.
I've never had much luck with chicken in a slow cooker, but this recipe only calls for 4 to 6 hours on low plus using the dark meat will probably make a difference...I hope!
Cooking Pork Shoulder?
jllc30, where I live in Illinois, Costco sells these large packs of pork shoulders-- there are actually 2 in the pack, deboned, and the whole thing usually weighs about 16 lbs total. I would typically cut one of them down to about 7 lbs. for a good size to cook (freezing the rest for later), then braise it in a little liquid. But lately I've enjoyed roasting even more. I have made the following recipe from Molly Steven's book, "All About Roasting," and it's delicious.
1. After cutting down one of the shoulders to about a 7lb section (which will feed 8 to 10 people), score any surface fat with a sharp knife. Parallel lines about 1/2 inch apart will do. Try to avoid cutting into the meat.
2. Season with salt and pepper. Place the roast on a baking sheet and refrigerate, loosely covered or uncovered for 18 to 48 hours in the refrigerator. This step really helps give you a nice crisp, brown roast at the end; it's worth it. Let the meat sit at room temp 1 to 2 hours before roasting.
3. Roast the pork at 450º for 30 minutes, having placed the baking sheet in the bottom third of your oven. Reduce your temp to 250º, and cook for additional 4 hours, maybe another 15 minutes or so if needed-- you are trying to reach an internal temp of 175º to 185º. Check with a probe thermometer.
4. Optional: Browning. For lots of extra-crispy skin, increase your oven temp back up to 450º and give the shoulder another 10 minutes until the surface is deeply browned, but not scorched.
5. Rest the roast for 30 minutes. Either chop or shred. Add any juices from the cutting board to the meat, and pour about 3/4 cup of barbeque sauce (if using) over the meat to moisten.
February 2012 Cookbook of the Month Nominations
Breadcrumbs, try the Salt-baked Pork in Adobo, and serve it with the Tangy Cilantro Mojo (pages 234 235). Not only does it come out incredibly moist, but the contrasting flavors of the hot paprika vs. tangy cilantro mojo are really wonderful.
I also loved the Potato "lasagna" with Chrorizo and Dates (pages 321-322) using Spanish (not the softer Mexican) chorizo. I think the first time I made this I used figs instead of dates, but its really tasty either way.
Although I've only cooked a few meals from Ferran Adria's book, I have to mention his dessert on page 284-- the Pineapple with Molasses and Lime. Simple, and amazingly good.
February 2012 Cookbook of the Month Nominations
Breadcrumbs, I love cooking out of "The New Spanish Table," by Anya Von Bremzen. It never fails to please.
Also, as another poster mentioned, "The Family Meal: Home Cooking with Ferran Adria" is another fine book that I've been using lately. The unique photographic layout appeals to my sense of visual organization; love the little timeline to help keep everything timed to finish accurately.
Poll: Would you eat a dog
I eat them all the time. A little sauerkraut, some mustard on top... mmmmm!
January 2012 Cookbook of the Month Nominations
Another vote here for ESSENTIAL PÉPIN.
I've only had this book for a couple months, but used it for a few recipes including my first Thanksgiving turkey--with great success. I plan to make his "Roast Duck with Orange Sauce" for Christmas. The instructional DVD that comes with the book is fantastic; I feel like I'm sitting in Jacques' kitchen while he gives me a class on cooking techniques.
Costco Pork Shoulder - Question about Cut and Time to Cook
megjp, thanks. That recipe sounds fantastic, and I'll be trying it with some of the shoulder next time. As to getting a nice crispy skin, I've put braised pork shoulders under the broiler (wait until it's really going good) for about 8 to 10 minutes, about 6 to 8 inches away or so.
What are YOUR favorite cookbooks of the year?
I went slightly crazy with cookbook purchases this year, for whatever reason. I've been enjoying Wolfert's "Clay Pot Cooking," Nigel Slater's "Real Fast Food," "At Elizabeth David's Table," Selengut's "Good Fish," and "Essential Pépin." My hands-down favorite has been "The New Spanish Table" by Anya von Bremzen; it's just incredible.
Costco Pork Shoulder - Question about Cut and Time to Cook
Uggh, I meant to say "All About Roasting." (I roasted the shoulder)
I actually have both of Stevens' books, and wrote the wrong title-- she has an "All About Braising" book too.
Costco Pork Shoulder - Question about Cut and Time to Cook
Does anybody here know what part of the pork shoulder Costco's boneless version comes from? It (they?) comes in a large pack weighing about 15lbs. It looks like there may be two per pack...hard to tell.
Using my new "All About Braising" cookbook by Molly Stevens, I made a recipe for "Picnic" shoulder today, believing this fatty cut to have probably come from the bottom of the shoulder. Browned a 7lb piece for 30 minutes at 450º, then dropped the temp to 250º for what was supposed to be 8 or 9 hours, as per the recipe. After 4:45 hours, the internal temp was just over 185º-- just over the "doneness" range, so I took it out to let it rest. Tastes pretty good by the way...maybe a smidge dry.
I'm not sure why the time was so much less than 8 to 9 hours (it was in the bottom 3rd of the oven). Any feedback or ideas would be most welcome!
What's for Holiday dinner 2011?
I'm going with "Roast Duck with Orange Sauce." Not sure of my side dishes yet.
Thanksgiving 2011 -- the Good, the Bad and the Ugly
Laurel, it's in the spice section and is called Arrowroot. You should be able to find it in a regular spice jar.
Need Cookbook help
We use "Everyday Food: Great Food Fast" as our simple meal go-to book during the week, and it's been wonderful. My only issue is that the paperback version is starting to fall apart from having used it so often!
There is another "sequel" to this book called "Everyday Food: Fresh Flavor Fast" that just came out, and it's equally great. I'd suggest checking all the positive reviews for both on Amazon.
Non-Stick SS Roasting Pans and Tasty Brown Bits?
Has anyone else has had trouble acquiring "brown bits" while trying to deglaze a non-stick roasting pan?
I've had better luck using enameled cast iron for this (cooking chicken), but lack the larger size needed to roast a turkey. Our largest roasting pan is non-stick, and it doesn't seem nearly as effective as other materials. I've never been a huge fan of stainless steel cookware, btw. Would prefer a heavy gauge raw aluminum pan, if they even make them.
Thoughts, ideas, and feedback are appreciated.
October 2011 Cookbook of the Month Voting
THE FOOD OF SPAIN and THE NEW SPANISH TABLE
What were your last 3 cookbook purchases? Part 5 [Old]
My last 3 cookbook purchases have been: "Seasonal Spanish Cooking" by José Pizarro, "1080 Recipes" by Simone and Inés Ortega (on sale for $15!), and "At Elizabeth David's Table." Lately, between French and Spanish cooking, I am always looking for new books or old classics to satisfy my culinary explorations.
What were your last three cookbook purchases...Part 2 [old]
"French Feasts," by Stéphane Reynaud.
"The New Spanish Table," by Anya Von Bremzen
"The Soul of a New Cuisine," by Marcus Samuelsson.
Getting all over the map lately: France, Spain, and Africa!
Fresh Bread Like I Buy at Jewel-Osco?
Rella, I do not have a photo of either, sorry. Although I'm trying to make some more today...I'll try to take a couple shots of it.
Fresh Bread Like I Buy at Jewel-Osco?
Okay, as strange as it may sound, I LOVE the loaves of fresh bread that my local Jewel-Osco bakes. I'm not sure if it's called french bread or not, but it comes in either a couple of "mini-loaves" or one long one about 4 inches wide, and a couple of feet long.
I cannot replicate baking anything like this with my machine; presumably because I don't have the right recipe. I set the machine to make 'dough' then when it is complete, I knead/roll it out into the proper shape, let it rise the correct time, and pop it in the oven.
All of my efforts come out too dense. I'm using my bread maker recipe for French bread. Any ideas or recipes would be greatly appreciated!
What's for Dinner? Part 81 (OLD)
Now, that sounds pretty good! What cookbook are you using?
APRIL 2011 AMFT/Greenspan: Chicken and duck; beef, veal, pork, and lamb; fish and shellfish
Okay buttertart, that one sounds great! As I open my copy of the book, thinking about what to make tomorrow night...
What were your last three cookbook purchases? - [Old]
I bought "The New Spanish Table" by Anya von Bremzen, "The Soul of a New Cuisine" by Marcus Samuelsson, and "Amuse-Bouche" by Rick Tramonto. Oh, and an old copy of "The German Cookbook" by Mimi Sheraton, circa. 1965.
Your Favorite French Cookbook and Why
Thanks, dkennedy. It sure is fun to find new culinary adventures, isn't it?
