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Cooking hamburgers indoors

Cast iron skillet, sprinkle of coarse salt on the bottom. Heat level depends on how thick & how done you want. If you're looking for a hard sear, blast it. And turn the vent hood up high.

about 10 hours ago
rjbh20 in Home Cooking
1

'Upscale" Sauce for Seared Scallops

Seared scallops with an emulsified shallot-truffle vinaigrette, saffron rice & chorizo flageolets

about 11 hours ago
rjbh20 in Home Cooking

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Couldn't agree more ...

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Why, thankee. It worked well and it has been far too long since there's been a porterhouse on the grill here.

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Unseasonably warm & drizzling tonite. Perfect for a large porterhouse with asparagus Parmigiano & a baked spud ( not shown). 2003 St, Emilion at the end of its useful life rounded things out.

Looking for technical / academic cookbook recommendations

I applaud your interest in learning the hard stuff of cooking and food chemistry. Harold McGee's books are all you need for the science part; technique is mostly just attention to detail, practice, common sense & sharp knives. Good luck.

1 day ago
rjbh20 in Home Cooking

Red potatoes

Cook them separately at 134 degrees for 30 minutes, then raise to a simmer & cook till done. Cut up & add to your stew for the last 5 minutes. Potato chemistry 101.

1 day ago
rjbh20 in Home Cooking
1

What frying oil to use

Anything but canola. Peanut is my preferred by a long shot. Don't know about the hexane.

Oct 28, 2014
rjbh20 in Home Cooking

Can I make porchetta ahead of time? If so, how should it be reheated?

Cover in foil & keep out of drafts & it will be plenty warm. Doesn't need to be oven hot anyway.

Oct 27, 2014
rjbh20 in Home Cooking

Your most delicious and uncanny ways to eat Spam?

Was this on a bet or were you just stoned?

Oct 27, 2014
rjbh20 in General Topics

Can I make porchetta ahead of time? If so, how should it be reheated?

Porchetta is pretty forgiving as to roasting time and can rest and stay warm for hours -- why do you want to do it days ahead?

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Roxlet requested (rather forcefully) chicken satay. Precise devotion to a Vongerichten recipe yielded a dumbass sauce that made no sense, but a little ingenuity turned it into a real winner. Sauce ultimately involved peanuts, Thai chili paste, coconut milk, sriacha, fish sauce, lime juice & soy. And a blender. Marinade for the chix was similar but with toasted coriander & cumin, toasted peanuts, coconut milk, turmeric, shallot, garlic, Palm sugar, cayenne (no Thai chiles in the house), fish sauce, lime juice, soy & Scotch. Grilled on skewers with a dish of sauce on the side, Scallion jasmine rice, extra sauce on the side. Huge hit with the Franco-Egyptian female.

Would you recommend heritage turkeys over the standard white broad breasted ones?

Heirloom turkeys are outstanding -- particularly If someone else pays for them. They have a much more intense flavor and, since they tend to be older than supermarket birds, more fat. The texture is meatier and not sawdusty.
Heritage birds are a whole different deal from "free-range" birds, which are the same Broad Breasted Whites as every other supermarket bird, just wildly overpriced.

Oct 26, 2014
rjbh20 in General Topics

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Hadn't heard of Jac's passing. Very sad, and just another of what will soon be many losses of the icons of our younger days. Parnelli, Gurney, AJ, Townshend. EC -- their kind won't pass this way again.

Crank the fucker up, play air bass and sing out. I know I will.

Oct 25, 2014
rjbh20 in Home Cooking
2

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Had a nice dinner with a couple planned. Only they forgot & didn't show. Oh well -- we had banished the Egyptians so it turned into a nice dinner for the two of us. And the doodle, of course.

Arugula with roquefort, red pears & toasted walnuts with a lemon-tarragon vinaigrette with a touch of both shallots & honey, followed by a particularly good execution of steak au poivre with a Fontina- stuffed nuclear tater tot. And a 2008 Carbonniux in perfect condition.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

You know, of course, that in the last scene, Mert Lawwill rode a twin-pipe Greeves (350 I think?) with a Harley decal on the tank. And it had the big sprocket.

Oct 25, 2014
rjbh20 in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Try On Any Sunday. Good with wings & beer.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Well put.

Oct 24, 2014
rjbh20 in Home Cooking
1

One pot dinners that don't require turning on the oven?

Cup o' noodles and a can of PBR. No cleanup required.

Oct 24, 2014
rjbh20 in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

It's a missionary thing.

Oct 24, 2014
rjbh20 in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Another great film. Great choice.

Oct 24, 2014
rjbh20 in Home Cooking
2

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Thanks. It actually worked very well and the non-red meat female loved the bacon-infused beans. Hee hee..

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

While a generous slab of prime sirloin would have hit the spot tonite, the dietary weirdness of the Egyptian couple pointed in another direction. We only had the non-red meat female since the vegetable-phobic male was working. Coupled with a self-imposed restriction to what's on hand (and about a month since the last proper shop), it's a challenge worthy of reality television.

Result was a great plate of food. Seared wild sockeye salmon with jambalaya rice & chipotle black bean crema. Combination was really good (no need to mention the bacon that leapt into the bean purée...))

Tips from the commercial kitchen for the home kitchen

Get a Kunz Spoon. Right up there with tongs in terms of utility. And nothing's better for saucing plates, basting or pan roasting.

Oct 24, 2014
rjbh20 in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

And the Mozart was good too. One of my favorites -- some very dramatic lines. A good sound from this group for a first read thru.

Tips from the commercial kitchen for the home kitchen

The Tormek has a water cooled stone (stone runs in a water bath & surface tension pulls the water over the stone) so the blade stays cool & you don't lose the temper of the metal. And there are jigs to hold every kind of knife, tool, ax, scissors, etc. so the angle stays constant & you don't need much pressure, so minimal metal is removed. Takes a little practice, of course, but its a fabulous tool.

Oct 23, 2014
rjbh20 in Home Cooking

Tips from the commercial kitchen for the home kitchen

Need to beware of ice on the icicle

Oct 23, 2014
rjbh20 in Home Cooking

Tips from the commercial kitchen for the home kitchen

Or if you want to kick your knife sharpening up a notch, get one of these. I couldn't resist.

Oct 23, 2014
rjbh20 in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

That is an understatement

Oct 23, 2014
rjbh20 in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

They're really nice kids & the guy is our favorite Egyptian, so its not a big deal. I just view it as another culinary challenge. Maybe there's a reality show in here somewhere...

How they're going to do on their own for the next six months is another matter.

Oct 23, 2014
rjbh20 in Home Cooking
1