bcc's Profile
Croatia in May (Split & Hvar)
Hi everyone,
My wife and I were in Croatia in May 2012 and we took recommendations from this board. In Split we enjoyed Sperun very much. The next evening we tried Kadena.
Croatia does not allow smoking in closed areas, such as restaurants. Kadena tries to get around this by offering a smoking area and a non-smoking area. However, the barrier, or separation, between the two areas is a 3-meter wide open door. When we asked for the door to be closed, the waiter closed half of it. If you enjoy dining in a non-smoking area that is permeated by smoke, Kadena is for you. We left.
But we do have two recommendations for Zadar. Foša (pronounced Fozha) served excellent, fresh gourmet food. And Bruschetta was also very good.
What the heck happed to Chicken?
Your only hope is to find free-range chickens somewhere. Cut off the breasts and cook them for yourself. Serve the other parts to the kids. Or the neighbors. Or use them for soup.
Rome - Restaurant for Special Dinner?
Hi John,
My favorite restaurant in Rome, by far, is Trattoria alla Tullio, via San Nicola da Tolentino, next to the Bernini Bristol hotel. Authentic, non-frenchified food.
Good luck.
Bread --- no knead v. nearly no-knead; covered v. not covered
Why don't you try it and see?
But in general, every detail in the preparation of a loaf of bread will have an effect on the finished product. The drier dough will probably produce a denser loaf. The lack of a cover will lead to less oven rise. And the choice of flour--the King Arthur recipe specifies one of their blends--will definitely have an effect on the qualities of the loaf.
Secrets to good meatballs?
Do you grind your own meat? Cut the meat into chunks of an appropriate size for the grinder, mix in the other ingredients, refrigerate loosely covered overnight, then grind everything together.
Buying a professional chef knife
Hi ukjason,
I have a lot of knives, including Japanese and German models. My favorite chef knife is the Victorinox, which, I think, is called Forschner in the States. Why is it my favorite? The steel is less hard than that of the super Japanese knives. That means that it is easier to sharpen. Don't forget that buying a knife is one thing, keeping it in good condition is another.
Why is my bread crust not crusty?
Hi Trav,
Reviewing the posts in this thread, mine and others', impelled me to get out my copy of Professeur Calvel's "The Taste of Bread (Le Goût de Pain), English edition from 2001. In a box on page 73 Prof. Calvel states: "Proper oven temperature is determined by the size and density of the loaves to be baked, and proper baking involves simultaneously achieving desired crust color and crispness. High oven temperatures lead to browning before the crust is formed, which leads to crust softening after cooling." So your oven temps may be too high.
He also states (pp73, 75), in reference to oven types, " ... the presence or absence of steam in the baking chamber during the first part of the baking cycle has a much greater impact on the taste of bread". In the ensuing paragraphs Prof. Calvel speaks of the use of steam "during the first moments of baking" (p. 75). not afterwards.
Why is my bread crust not crusty?
Bada Bing makes a good point. Do you wrap your finished bread? I never do. Although I do wrap and freeze half of each loaf. And do you let your loaves cool completely on a rack? I cool my wheat breads for a good 12 hours, rye breads for 24 to 48 hours.
Why is my bread crust not crusty?
A shorter rise would mean less volume, a slightly less balanced bread, but a thicker crust. The steam helps on the spring by preventing crust formation at the beginning of the baking. I can't help wondering if your dough is not too moist. It sounds as if your bread is moistening the crust from inside. Does this sound plausible?
Why is my bread crust not crusty?
Are you trying to get an especially thick crust? Using steam and spraying the loaf are tools to get a thin, crispy crust. If you want a thick crust, then you would want higher temperatures, and you may want to let your loaves rise a bit less.
Why is my bread crust not crusty?
Steam in the oven and spraying the loaf before baking are meant to allow the loaf to achieve greater volume--oven spring--before the crust sets. Fat in the dough will produce a softer crumb, and also a softer crust. I do not know what effect turning up the heat after the first 20 minutes will have, but it is contrary to accepted practice.
Do you use a high-protein or a low-protein flour? Have you tried weighing your ingredients? When I make no-knead bread I use 74.5% hydration, that is, the weight of the water is 74.5% of the weight of the flour. I bake it in a preheated enameled cast-iron casserole, covered at 450 degrees F for 30 minutes, then uncovered at 400 degrees F for another 20 minutes. My oven is a convection oven, so that gives me another effective 30 degrees or so. And I use low-protein flour, because that is all I have available. With high-protein flour you may need a different hydration level.
Good luck.
Upgrading Cookware
If you are looking for the best, consider Demeyere. I myself don't have any pieces by them (with the exception of their smoker), but I would if I could afford them.
bcc
Quick Review of Tel Aviv Restaurants
Dear Dis,
I have eaten in Habasta twice now, and both times I have left very gruntled indeed.
I'd love to know your thoughts on Rak Basar, and if you still like Hatzelah Hashminit.
bcc
Watching an adjacent diner's meal in disbelief and envy
Years ago while in Rome I ordered grilled scampi in a garden restaurant. I suppose I should explain that scampi (singular: scampo) are in the lobster family, are also known as Dublin Bay prawns, or cigalas, and have nothing whatsoever to do wtih what Americans know as Shrimp Scampi.
In any case, my grilled scampi were so delicious that I couldn't stop myself from eating the shells, too. The next day--how to put this delicately--I experienced the worst case of digestive disturbance that I have ever known.
Best restaurant in Israel?
Forget Catit and Herbert Samuel, especially Herbert Samuel. Go to Habasta, off Nahalat Binyamin St. I think they don't take reservations, but they probably have the best food in Israel. Youi could also try Charcuterie in Jaffa.
where to buy baking stone in Paris?
kerosundae,
How about the completely impractical Rolls Royce solution. Get a new oven.
Our oven died a few years ago, and we ended up choosing a Gaggenau oven with a baking stone accessory. The rectangular baking stone comes with its own heating element, which means it gets really hot. It's by far the best baking stone I've ever used. Makes great pizza, too.
Did something go wrong with my sourdough starter?
Hi Lemon Girl,
Your starter shouldn't smell 'really bad' although it may smell strong. What did you make it from, and how do you keep it?
cookware tips?
The true, top-of-the-line stuff is either stainless lined copper or Demeyere. I regret that I do not own anything of either one. I do have one Sitram frying pan. I do not like it, and do not use it. I do have some restaurant-quality Swiss professional pans that are not, to my knowledge, sold in the US. The brand is NSN. Great stuff.
If you want the ultimate, go for Demeyere or stainless-steel lined copper. But go for individual utensils for the cooking you do. If you now have Tefal, what you want is something heavier. Copper may be too heavy, But you want something thick and solid enough to heat well and cook well. Go to the stores, pick up the stuff, judge how thick the bottoms are, consider how it feels in your hand. Then buy one piece and see if it performs the way you want.
I myself have a few pieces of clad stainless steel, a couple of raw cast iron, a couple of Le Creuset enameled cast iron, and even a couple of tinned copper. I do not recommend tinned copper, because you have to be very careful about cooking temperatures, but all the others are great, although they all have different uses.
I think you'll be happier if you choose one piece at a time for one specific need that you have than if you plunk down big bucks for a bunch of pieces of any one type or brand.
Good luck!
cookware tips?
If you're prepared to spend the money for All-Clad, why don't you check out Demeyere, which knows how to attach the handles without bolts that go through to the inside of the utensil? That is a higher quality of construction, and it makes the stuff easier to clean.
And whatever you do, don't buy a "set". Get one piece at a time, and if you need another, then get it.
Salt cured/pickled lemons
I recently found myself in a similar situation, albeit with just 4 lemons. A friend from Morocco, where salt-cured lemons are a national specialty, suggested that as long as the container is unopened, the lemons keep getting better. After opening, refrigerate.
Recs for Tel Aviv, pls
As far as I understand, Rokach 73 is quite new, but the chef, Eyal Lavi, had another restaurant, Pastis, that closed a few years ago.
And I thought of a good lunch place for Lemon Tart: a very good humus restaurant on 40 Pinsker St in Tel Aviv. The name of the place is, I think, Mashawa. Order their special, the Mashawa plate.
Recs for Tel Aviv, pls
I've been to Manta Ray many times, and often it is just fair. If you go, try to make it around sunset so you can enjoy the beautiful beach views.
One of the newest and best places in Tel Aviv is a fairly hidden restaurant (inside the tennis courts) called Rokach 73, which is also its street address. Their specialty is bouillabaise. Highly recommended.
Mul Yam, in the old port, is very good, and VERY expensive. Also expensive is Messa. I have never eaten there, but it has a good reputation.
Let us know where you have been and what you enjoyed.
bcc
How do I know if my whole wheat flour is rancid?
Some would say that if it you've had it more than one month, it is rancid.
New Years Jerusalem
You may find some 'life' in the restaurants and bars in the Nahalat Shiva area off Zion Square, but your best bet, probably, is to hop into a sherut for Tel Aviv. Have fun!
onion technique
Claudia Roden, in 'Middle Eastern Food', mentions letting onions stand in a mixture salt and vinegar so that they will soften, lose pungency, and absorb other flavors.
Scotch substitute?
Of course you can. You could also take cognac, bourbon, rum, whatever, The flavor will be different in each case, but the chemical/physical reactions will be the same. I am assuming that 80 proof Scotch is called for.
What about tipping in Paris???
Parisians don't tip. If they are feeling particularly generous, they MAY round up. I was quite forcefully instructed in this by Parisian friends.
Hanukah on the lighter side - menu ideas?
how about crepes rolled up with a spread of goat cheese and smoked salmon?
