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#5311 Daniel

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Posted 15 November 2019 - 01:46 PM

Sutter Home sparkling white Zinfandel, I like the sound of it
Ason, I keep planets in orbit.

#5312 joethefoodie

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Posted 15 November 2019 - 02:12 PM

how am I just finding this thread now?   you are cooking fucking venison tri tips and popping 100 dollar bottles of wine at your "fish and goose soiree" and you call this thread, the rest of us?  Meanwhile, I am on the supper thread using stock from scrounging together shrimp shell scraps and discounted bags of watercress and frozen 6 dollar a pound porgy and you start a thread called the rest of us, like it's some blue collar pot luck...  :P   

 

Yes, you're on the supper thread cooking blah blah blah in your Clinton Hill home, with the fancy kitchen, with deep fryers and griddles and backyards, and what again?

 

Oh come on, I have posted the 30 minute way to de-salt salt cod like a hundred times. Want me to post it again, or could you walk down the block and ask any Dominican?

ETA: I admit on further consideration, maybe there wasn’t a question about that. But anyway.

 

Yeah, I realized I missfired but people still need to know.

 

So, will you tell us for the 101st time what no one asked for?



#5313 voyager

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Posted 15 November 2019 - 03:21 PM

Never mind...


It's not my circus,

not my monkeys.


#5314 Orik

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Posted 15 November 2019 - 04:31 PM

I'm not sure what I want to do with salt and fish.


sandwiches that are large and filling and do not contain tuna or prawns

#5315 Daniel

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Posted 15 November 2019 - 05:10 PM

I would carry on this joke but, it seems people are becoming concerned or upset. In all seriousness, I don't remember ever seeing this thread...I consider sneak to be a good friend and am so happy to see him cooking and look forward to reading through this thread.  It wasn't my idea to change the name of the thread while I find it rather funny.. I am sure it will go back to normal and sneak can continue to share and explore and become what seems to be an accomplished cook, even if he doesn't think so.. Now at least the next time we see each other, I can ask him to make dinner.  


Ason, I keep planets in orbit.

#5316 mongo_jones

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Posted 15 November 2019 - 05:59 PM

i just want people to know that i personally know of a number of people who have left mouthfuls because of this thread.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#5317 Daniel

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Posted 15 November 2019 - 06:15 PM

i just want people to know that i personally know of a number of people who have left mouthfuls because of this thread.

 

Like over the years or like, in the last 24 hours.. Either way, can you explain more, can I jump to the juicy parts. 


Ason, I keep planets in orbit.

#5318 Sneakeater

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Posted 15 November 2019 - 06:16 PM

Over the years I'm sure.


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#5319 Daniel

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Posted 15 November 2019 - 06:17 PM

Over the years I'm sure.

 

really, what the hell were you doing Sneak, now I really have to read.  


Ason, I keep planets in orbit.

#5320 voyager

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Posted 15 November 2019 - 07:16 PM

Now it's your leg.


It's not my circus,

not my monkeys.


#5321 Sneakeater

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Posted 19 November 2019 - 05:53 AM

Once I learned about the joe/Voyager quick-salting method, I had to make another pil-pil.  Although salt cod tastes better than the fresh in this dish, it makes the dish harder to make.  Fresh cod generates more of that white gunk in cooking that the oil bonds with to emulsify, so the emulsion was much harder going with the salt cod.  In a way, this was advantageous:   there was no question of my making a thick mayonnaisey emulsion in full Basque style (I had neither the time nor the upper body strength), instead of the soupier emulsion I like.  But still:  this was hard.

 

Rice on the side (duh), and steamed cabbage (the endless parade of crucifers is BEGINNING).

 

Imagine my surprise when the Sancerre I opened turned out to be a red.  (THAT explains its odd positioning in my storage unit.)  Maybe I can get a job in the beverage department at Atomix.

 

2015 Domaine Roger Cuvée La Jouline

 

Unhelpfully, this doesn't even have a different name (or label) from this producer's equivalent white cuvée.  (I can see now that it has a burgundy-colored capsule; I can't remember but I'm sure the white must have a gold one.)

 

In theory, Pinot Noir isn't the worst pairing with cod.  In practice, with this preparation, it was just wrong.

 

Also, of course, Pinot Noir wouldn't be drunk chilled, as this wine was.

 

So let's see how it does as the dregs warm up after the food has been disposed of (all internally, to be clear).

 

Well, one thing is that I'm liking this more than I usually like red Sancerres.  I generally find them too thin.  This is thinner than a Burgundy, but it has more oomph to it (a technical term) than the usual red Sancerre (at least as I'm remembering them).

 

There is, however, (so far) almost nothing following up the very strongly cranberry fruit.  This is a really simple Pinot Noir.  The fruit is pretty nice, though.

 

A good bistro wine.  No more (but no less).  But I guess that's what Sancerre Rouge is.


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#5322 voyager

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Posted 19 November 2019 - 04:25 PM

For almost instant mayo, of any consistency, use a coil whisk in a French working glass.   

 

49090240223_b0d1783e80_c.jpg


It's not my circus,

not my monkeys.


#5323 Daniel

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Posted 19 November 2019 - 05:00 PM

i use a mortar mostly as I enjoy the time but, a hand blender makes quick work to.. If you don't have an immersion blender, you are missing out on a fun way to make tomato sauce and soups. 


Ason, I keep planets in orbit.

#5324 Orik

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Posted 19 November 2019 - 05:38 PM

Skip to 2:22

 

https://www.youtube....h?v=2Hoq6P1fjMc


sandwiches that are large and filling and do not contain tuna or prawns

#5325 Sneakeater

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Posted 19 November 2019 - 05:59 PM

To be clear, my problem isn't making emulsions in general.  It was making this emulsion, when the fish didn't emit as much of the emulsifying agent as the fish did the last time.


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