a

acgold7's Profile

Title Last Reply

cost of saffron in gold?

If anything, you need to be careful about using too much, or you risk a harsh medicinal taste.

I think this roasting/milk bath thing could be a little bit overkill, but I could be wrong. Most people just steep the threads in whatever liquid is going into the dish for a few minutes -- like the stock for your rice. I like to bust up the threads in a spice grinder with the salt and pepper and whatever other dry spices there are and just dump them in. I know this will make the purists howl but it intensifies the flavor so you can use less and get more color as well.

about 16 hours ago
acgold7 in General Topics

cost of saffron in gold?

That's silly and obscene. Penzey's has a variety of quality levels from $20-30 per gram and up to about $600 per oz in .25 oz increments for their best quality stuff, which should be ample for anyone's needs in terms of both quality and quantity.

http://www.penzeys.com/cgi-bin/penzey...

You can find it for much, much less from importers that specialize in middle-eastern herbs and spices and some of them may even be reputable.

A quite reputable vendor here in Seattle has it for even less, $16.95 for 1.5 grams:

http://www.marketspice.com/store/prod...

Yes, you must get the threads as indicated below, but they certainly don't need the babying indicated to extract their full flavor.

Trader Joe's often has some really nice ones if you have one near you, and if they aren't quite as potent as the ones bathed in Unicorn Tears, well, they're inexpensive enough that you can use a few more threads and get a perfectly lovely flavor punch.

about 17 hours ago
acgold7 in General Topics

Honeymoon in PNW - Vegetarians Seeking Meals / Lodging

Speaking of Woodinville, Willows Lodge and Mushrooms, The Herbfarm could be a good option, depending upon when you go. They'll likely have good vegetarian options and if I'm not mistaken, often have a mushroom themed week in the fall. Upscale would be putting it mildly. Their menu changes weekly but they have a general guide (or used to) on their website.

1 day ago
acgold7 in Greater Seattle

I really like <fill in chain> and I look forward to returning

Popeye's.

Aug 23, 2014
acgold7 in Chains
2

A question about salmonella and chicken recalls

a) yes.

b) no.

More FUD from the Government pinheads and an abundance of caution from Foster.

*Many* people did not get sick. A *few* people got sick, and that due to improper handling. Always assume all commercial poultry is contaminated and you will be fine.

Aug 18, 2014
acgold7 in General Topics

What kind of nectarine is this?

If you buy them at Costco, the variety is on the box. Sometimes supermarkets put the boxes out as well. Otherwise, you may be able to talk to the produce people at the market.

Aug 18, 2014
acgold7 in General Topics

Made the kosher dills; now what?

They'll keep for a year or more in the fridge.

Aug 17, 2014
acgold7 in Home Cooking

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

Interesting bit of background: Brooke came to FN as a consultant first, having previously programmed the History/Biography Channels, where she apparently thought The Father Dowling Mysteries (a completely fictional show with no historical connection whatsoever) was a good fit for the brand.

Aug 17, 2014
acgold7 in Food Media & News

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

Guy's the symptom, not the disease. And it's not really Tuschman's fault either, nor Brooke's, as they are just chasing ratings and revenues, as is their job to do.

I was there during the "post 9/11" period referred to in the article and worked for both Judy and Brooke, with Tuschman and his programming team. There were two factions at the Network at the time, one which wanted to do at least some informational shows in prime, and the other which wanted to maroon them in daytime, preferably only on weekends. Illustrative of this big debate and the mindset behind it was whether we should call this new show we were developing "Next Food Network *Star*" or "Next Food Network *Chef*."

As native New Yorkers with urban apartments in one of the greatest restaurant cities in the world, neither Judy nor Brooke cooked nor understood people who did. But at least Judy knew people from other parts of the country and remained open-minded. Everything changed when Judy moved on to run HGTV and Brooke took over.

Guess which side eventually won. And (of no real importance) why I quit not too long after that.

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

The only things that matter are the prep and the brine. If you read my 2013 and 2014 update posts above it should be easy to do the math, as I use 40 and 50 lb batches, respectively, IIRC.

You will probably need between 2 and 3 gallons of perfect brine and a 5 gallon food grade bucket.

Aug 16, 2014
acgold7 in Home Cooking

Crazy Janes Mixed up Salt.

Jane's Krazy Mixed-up Salt

Aug 15, 2014
acgold7 in General Topics

Two Buck Chuck? No Thanks

>>>NEITHER does author of the article appearing on wineindustryinsight.com . . . <<<

Just to note that the original publisher of this second article with the exceedingly low journalistic standards (i. e. none) was The Gothamist.

WII just found the article and passed it on for the amusement of the industry.

Aug 15, 2014
acgold7 in Wine

Two Buck Chuck? No Thanks

It's at the bottom of the article TDQ linked to above. It's only a screen grab on Gothamist so quotes can't really be lifted without retyping. It's the same link I posted a few posts earlier.

Both are right here in this thread.

Aug 15, 2014
acgold7 in Wine

Mother kicked out of restaurant for changing baby's diaper at table.

Oh, they know.

Two Buck Chuck? No Thanks

So the original blogger has basically circled back and folded like a house of cards, all while basically blaming us for being stupid and misunderstanding him.

http://www.wineindustryinsight.com/ex...

Aug 11, 2014
acgold7 in Wine

Advice requested on error - used baking powder instead of soda.

Right.

Aug 10, 2014
acgold7 in Home Cooking

Clueless cook with parents dropping by (long)

And that's the key. Don't wait until the pressure is on to try to do this stuff.

Aug 10, 2014
acgold7 in Home Cooking
1

Advice requested on error - used baking powder instead of soda.

>>>So, by volume, you'll always have more leavening from baking soda than from baking powder. BUT it comes with a price - it's more acid-tasting.<<<

I think this is backwards. Powder should be more acid-tasting, because as you noted it contains acid for the soda, which is alkaline, to react to. And I'm not sure which inherently gives more lift. Seems if there are acid ingredients in the mix, soda would, but if not, powder would.

Aug 10, 2014
acgold7 in Home Cooking

Brining pork or chicken

If you are using the recommended amount of the correct type of salt (i.e. not substituting table salt for Kosher salt, using the right brand and grind), then yes, try rinsing it.

You can try using less in the brine but it will be less effective. But of course if it's inedibly salty, that point is moot, isn't it?

Aug 10, 2014
acgold7 in Home Cooking

Restaurant Depot help with Meats?

Our local RD has in stock only sirloins in 8 oz. portions. Very nice but expensive. Appeared to be exactly 3 in. squares, about 1 inch thick, perfecty trimmed and nicely marbled, Choice, cryo. About $10.69/lb.

All other cuts, up to 24 oz. Porterhouse, are special order, 1-2 week wait times.

Aug 09, 2014
acgold7 in Chains

Restaurant Depot help with Meats?

The copy above sure makes it sound like the USDA's grading process isn't involved. "USDA" is conspicuous by its absence, although the term "grading" itself *is* used.

So I checked with our local Depot meat manager today. Their house branded Superior Angus is all USDA graded Upper Choice. He gave me the box from some brisket showing the USDA stamp and grading as well as the SAB logo. I also looked at some ribeyes and NY Strips which all bore the USDA Choice Logo as well as the SAB Logo.

He noted that the Halal beef they carry is not USDA graded.

(Note that *grading* is not the same as *inspection*.)

So while the other house brands out there may not be USDA graded, this one apparently is. Not that this is necessarily an indicator of quality.

Aug 09, 2014
acgold7 in Chains

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Now I understand what the weights are... basically what we use the plates for. Just makes sure the brine covers them by at least an inch -- preferably two or three.

Read every post above. There are no shortcuts, unfortunately. It will be the best half-hour you ever spent. If you follow every instruction precisely you cannot fail unless you just get a bad batch of cukes, which is certainly possible in the NE.

Don't skip any steps and don't make substitutions. You cannot outwit or outsmart the science and chemistry and physics. It is not magic.

I would just run the crock and weights through the DW, no detergent but as hot as possible, and just use boiled tap water. Your Brita might be contaminated. Do your fermentation in a place with an ambient temp no higher than 70F. Ice-bath the cukes. Cut off the ends. And use fresh grape leaves.

Aug 09, 2014
acgold7 in Home Cooking

Interesting Article on How Bourdain Uses Different Film Styles When Shooting

Yeah, but as much as I love Tony as a food essayist, this was precisely the reason I stopped watching his prior show: he became too much in love with his own brilliance and decided the show needed to be even more about him and his artistic vision and being a faux-auteur and less about the food.

The cult of personality, which he so decries, continues to the extreme.

I'm glad he and his crew know and appreciate film history and technique. We can all go to the next Tarantino film festival together. But please, let's just talk about the food on your show.

Aug 09, 2014
acgold7 in Food Media & News

Restaurant Depot help with Meats?

This is worth asking about next time I go in.

Although maybe it's moot. I find the SAB labeled stuff to be really very good.

Tom, where are you when we need you?

Aug 09, 2014
acgold7 in Chains

Restaurant Depot help with Meats?

But with regard to the Superior Angus vs. USDA Top Choice, this flyer shows both logos on the NY Strip ad, and the last Ribeye I got had both stickers/logos on it. In fact I peeled both off to scan and post in one of our Low & Slow discussions and stuck them onto the fridge, and then promptly forgot to scan them, and then we recycled the fridge out for a new one...

Can't the beef be both? Ot does it always have to be one or the other? I thought the Superior Angus was a Branded sub-class, like Certified Angus was only the top 8% of Choice or something...

http://www.restaurantdepot.com/Branch...

Aug 08, 2014
acgold7 in Chains

Restaurant Depot help with Meats?

The same flyer shows the NY Strip Superior Angus Top Choice in the whole subprimal for 7.95, vs 10.69 for the Select in trimmed fresh steaks. Don't know what the frozen price is but hard to believe the quality or price is better than fresh whole in the cryo. And in the whole cryo you get to decide exactly how you want them.

For me, no contest. Plus you can give them a bit of dry aging, easier done whole than when already cut.

Prices are unlikely to drop significantly in a single week. But Depot frequently marks down whole roasts or cryo packs nearing their pull dates -- you can get ribeyes for four or five bucks a pound. Ask the meat guy if he has any. For a crew of 18 you could go through two a night.

Aug 08, 2014
acgold7 in Chains

Restaurant Depot help with Meats?

Nice! Must check it out....

Interesting. They note they have both Select and Choice, but the prices in the flyer are for Select, and seem pretty steep for Select. They also note that the pictures aren't necessarily for the items advertised. Caveat Emptor.

Aug 08, 2014
acgold7 in Chains

Restaurant Depot help with Meats?

So bringing your knives on vacation but not into Depot, because obviously you can't cut them there.

Yes, they probably have frozen steaks but the fresh stuff I've seen is all subprimals in cryo, not steaks. The RDs I've been to are not like Costcos, which also have fresh (needled) steaks in foam trays.

I love the flap meat. Like skirt but tastier and cheaper. Grill whole then slice thinly like Flank.

But at Depot you could get Ribeyes cheaply as well if they're on sale.

Aug 08, 2014
acgold7 in Chains

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

>>>the weights that came with my crock<<<

Sorry, still no idea what those are. Can you post a picture? What are they made of?

We use a clean plate submerged by at least two inches of brine. If it doesn't stay down, fill a ziplock with the brine and place it on top.

Should have been clean enough after the dishwasher. Random thought... perhaps traces of detergent left on them could have altered the ph of the brine? I'd have used the sani-cycle but no detergent.

Aug 08, 2014
acgold7 in Home Cooking

Pickling Help! Pickles are spotted and turn to mush!

Yes, I mention in that thread that I had an entire batch turn to mush once...

Also note that the recipe you link to commits both cardinal sins of not specifying an actual exact type of "Sea salt" nor the exact weight, which frequently leads to a bad brine. Sea salt can be any type or grind and a tablespoon can be virtually any amount. This is much too imprecise at these small amounts to be reliable.

Aug 08, 2014
acgold7 in Home Cooking