Jump to content


Stone

Member Since 23 Mar 2004
Offline Last Active Dec 04 2019 08:26 PM
****-

#1448381 Cookies

Posted by Stone on 01 December 2019 - 09:01 PM

49153169516_e8cc0d5467_c.jpg

 

49153169291_de2ea3aa87_c.jpg

 

49152672878_1f7297df23_c.jpg

 

Chocolate Salted Caramel Praline:  Hazelnut cookie dough, pecan pralinĂ©, chocolate salted caramel, and crushed pecan pralines.

 

Peanut Butter:  Peanut butter cookie, peanut pralinĂ©, dulce de leche and crushed peanut pralines.

 

Double chocolate:  Chocolate cookie with 70% dark chocolate chunks.

 

Lemon-Thyme.  That's it.  Lemon cookie recipe and I added some fresh chopped thyme.  However, I screwed up and added the egg after the flour, instead of before,   I ended up with a soft, sticky batter instead of cookie dough. And it baked to those flat yellow discs, which I could market a muffin tops.  They were like moist cakes.

 

Blueberry-Coconut Frangipane Tart:  Frangipane with toasted coconut in the tart and topped with blueberries.  

 

PralinĂ©s and caramels homemade of course.  




#1447503 Foie gras ban

Posted by Stone on 04 November 2019 - 09:06 PM

 

https://www.theguard...nimal-suffering

 

the guardian always one-upping things

 

 

 

One of the worst ways for an animal to die is being chewed to death while still alive. 

you don't say.

 

Isn't animals getting chewed to death while still alive a fairly regular occurrence in the wild?

 

 

When people tell me that hunting is cruel, I point out that natures way to kill deer was to have a pack of wolves jump on them, rip them apart and eat them while they're still alive.  In the absence of wolves, it's either a Ford Bronco at high speed or starvation.  A bullet in the heart is kind by comparison.




#1445785 The Great British Baking Show

Posted by Stone on 24 September 2019 - 05:24 PM

Is there no thread on this?  It's quite possibly the best show on television.  

It is so wonderfully British.  The array of characters is season is fantastic.  Agatha Christie couldn't have written them better.

 

 




#1434785 Latkes?

Posted by Stone on 23 November 2018 - 10:26 PM

Anyone have a good recipe for latkes?  Something interesting?




#1433222 Annoyances

Posted by Stone on 10 October 2018 - 10:36 PM

Does he own the house down the street?  Consider it yours.




#1433077 brown rice: a question

Posted by Stone on 05 October 2018 - 07:28 PM

I highly recommend cauliflower rice if you are looking to cut down on carbs and calories.  Cauliflower has 25 calories per cup vs. 218 for a cup of cooked brown rice. Cauliflower has 5g of carbs per cup vs. 46g for a cup of brown rice. I have it for lunch during the week mixed with quinoa, since I am trying to lose weight.


 

 

"Cauliflower rice" is not and never will be rice.  It is no more a substitute for rice than a leaf of kale is a substitute for a money -- and at least the kale leaf has the same taste and texture as a dollar bill.




#1431251 Instant Pot, the best thing since the Veg-o-matic?

Posted by Stone on 14 August 2018 - 02:46 PM

Perfect hard boiled eggs, peel perfectly.

 

1 cup water. Eggs on trivet (up to a dozen). 5 minutes low pressure. Natural release. Ice water bath, peel. 

 

Something science-y about pressure steaming makes them that easy to peel. I rushed this a bit...

 

 

12 eggs.  Every shell slipped off like a prom dress.  




#1431208 The State of Chinese Food in Manhattan

Posted by Stone on 13 August 2018 - 05:41 PM

Moving off the Wu Tang Wonton Thread.

 

An outpost of Little Tong opened up near my office.  It's one of these places that has only a few items on the menu -  seems to be four variations of the same noodle dish.  And a bunch of sides.  

I think I tried the Mala Dan Dan Mixian (Ground Pork, Ya Cai, Green Peppercorn Oil, Pickled Celery & Mustard Seeds, Spicy Peanuts).  A smallish portion of over-cooked noodles with some good stuff in it.  A full lunch would probably cost $20.  Nothing special.  

 

An outpost of Peppercorn Kitchen opened on Mercer Street next to my apartment.  Again, the menu was just Mala Tang, with choice of proteins, and a few sides.  My friends tried it and were disappointed.

 

I've not found a reliable place for delivery since Grand Sichuan St. Marks went downhill and closed.  Hot Kitchen is pretty reliable, but I don't eat most of the stuff on the menu.

 

 




#1430876 Gotham Bar and Grill

Posted by Stone on 02 August 2018 - 06:11 PM

We went for a last minute splurge date night. It was terrific.  I don't do much fine dining any more, but this was the best meal I've had in a long time. The sweet corn tortellini was the best thing I've eaten in a long time.

 

Started with two glasses of Greenhook Old Tom gin at the bar.   The Wife had a glass of chardonnay.

We brought a bottle of 2010 Cos D'Estournel for dinner.

 

We started by splitting the ahi tartare and the heirloom tomato salad.  Nothing surprising here, but very good.  And, as with everything, very respectable portions.

 

Next we split the sweet corn tortelinni and a half order of the softshell crab.  As noted, the tortellini -- described by our server as "little pillows of love" -- were incredible.  The filling had a smooth texture, almost like pastry cream, with sweetness from the corn.  The sauce was a perfect balance of butter and pancetta.  The crab was large, plump, and perfectly fried.  

 

For the mains, we split the Maine lobster and the Niman ranch steak special.  The lobster was also a stand-out.  The large portions of lobster served over thin noodles in a thai curry sauce. The steak, a bone in strip, was also very good.  Although I didn't really taste enough funk for a 40-day aged piece of beef, and I still wonder whether any steak is worth $100, unless it's enough to serve two people.  

 

The peach pie dessert was the only let down of the night -- although it was still very good.  It fell a little flat.  The Gotham chocolate cake was shockingly good -- I'm not a big fan of chocolate desserts, but the texture and flavor of this was terrific.

 

We finished a comped portion of the Gotham chocolates and a snort of Fernet.

 

I think the bill came to $450 -- which included almost $100 in drinks/corkage and the $100 steak.  Our server was so much fun that we almost asked him for his phone number so we could hang out again.  

 

This was the first time in a while that I was really blown away by a restaurant.  (Frenchette was very good -- although our crowd was a bit boisterous so the food didn't get the attention it deserved.)




#1425787 Dacquoise Recipe?

Posted by Stone on 01 April 2018 - 08:08 PM

A quote from one person at the Seder: “that was one of the best desserts I’ve ever had.”

What’s the over/under one whether I eat a pint of left-over lemon buttercream for dinner?

 

If I had any butter left, I'd make another cake.  But I went through about 4 pounds yesterday, including about a pound that went into this "potatoes in the style of the heir to the French throne":

 

41122351352_36221a9280_c.jpg

 

(Way too much butter, but it all got ate.)




#1425760 Dacquoise Recipe?

Posted by Stone on 01 April 2018 - 01:48 AM

Oon meringue. 

 

40246421635_470bff1f23_c.jpg

 

Hazelnut buttercream (French).

 

39332524740_b48e5227b3_c.jpg

 

Doo meringue.

 

26269866387_33d79f061a_c.jpg

 

Lemon buttercream (Italian).

 

41141865391_55cf87d246_c.jpg

 

Twah meringue.

 

26269866437_717e611b23_c.jpg

 

Et viola, le daquoise.

 

39332524070_dbbb7e8417_c.jpg

 

I'm not sure why it looks so lop-sided in the photo.  It wasn't perfect, but this is a bad angle.

 

My meringue wasn't great.  You can see that they deflated a bit after piping.  I went with the Mary Berry recipe instead of the one above, mostly because it made enough for 3 7" rounds.  The recipe called for 9 oz of almond meal to 6 egg whites -- quite a bit of almond.  I'm not sure if that caused  the deflation, or maybe I didn't whip the egg whites stiff enough.  Or maybe the kitchen was too hot.

 

It tasted great.  I was worried that the two buttercreams would be too rich, but people loved it.  I had to tell them that the meringues didn't come out right.  They were firm and a bit chewy; not crisp and airy.  (I assume that a dacquoise is supposed to have the same texture as a regular meringue?)  But I was pretty happy with the results.  By far the best meringues I've made.  (Usually I just slide them into the garbage.)

 

the wife gets the credit for the piping.  




#1425505 Can I Substitute Matzo Meal for Flour?

Posted by Stone on 28 March 2018 - 07:30 PM

In shortcrust pastry?

Sponge cake?

Anything?

 




#1425379 Cherche Midi - from Keith McNally

Posted by Stone on 26 March 2018 - 02:28 PM

It seems that the Meat Packing District has been in constant construction as long as Houston Street.  




#1425284 Cardamom Coffee Cake

Posted by Stone on 23 March 2018 - 07:47 PM

 

Stone:

  1. If you will be making more frosted cakes, it would be worth your while to get a turntable. Also an icing spatula (straight, long blade) and some decorating combs. Your life will be easier and your cakes prettier--although the one here is not too shabby, except for the sprinkles (not to my taste; pace FoodDabbler, I think coffee beans would be better). NY Cake has several models of turntable; get a taller ("Intermediate") one. You could probably rig one with a lazy Susan, a tall can, and a flat platter, but a real turntable gives a better look.

 

 

I have a turntable.  And an Icing spatula.  And a piping bag/tips.  And a cupcake carrier.  Yeah, that's right, I shoot deer and carve them up, and I have a cupcake carrier.  No decorating combs -- yet.




#1425281 Sunbeam Mixmaster, circa ????

Posted by Stone on 23 March 2018 - 07:40 PM

40060761185_e3f9267bfc_c.jpg

 

27083597558_a525f634f1_c.jpg

 

The things you find in the back of your parents' pantry.  Works great.

 

And this:

 

39165563660_75d36bcf2a_c.jpg