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Everything posted by small h
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And not a moment too soon.
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Probably the same thing that's going on at the Washington Post.
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Not gonna show anyone the whole loaves, because I want to preserve the illusion that I know how to bake, so here's a picture of an egg & cheese sandwich made with dense-as-a-black-hole bread that a knife can barely cut through, and also it takes a month to toast.
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Okay, thanks. I didn't start the starter, so I'm not sure how it started. It's pretty soupy and very lively.
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So what does that mean in grams? My starter weighs about 250g. I just fed it 250g flour & 250g water. How hydrated is that?
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Yeah, that's what I thought. I'm pretty sure the starter is 50% hydration. The dough turned out like a rubber ball. Looks like there is panzanella, crostini and strata in my future!
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Can someone eyeball this recipe and confirm for me that the hydration is way too low? My poor loaves are like bricks. https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe#review-section
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Homemade cheese ravioli with a sauce of artichokes, king oyster mushrooms, tomato, sage butter and cream. No complaints about this! Except that my freezer is a little too full of pasta.
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https://www.bbc.com/news/articles/cp8k931j423o My favorite guest on AbFab (among other things, of course)
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The surrealism of everyday life
small h replied to StephanieL's topic in What's that got to do with anything?
You have to remember to turn off your psycho magnet. I forget all the time. -
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Dammit, another opportunity squandered.
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Passionfruit! Thank you. And I thought the caramel was honey - it’s dark in there.
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I was exactly at the corner of the bar, close to the host stand, around 8pm. “You” were on my right. Does this look familiar?
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Was that you at the bar, ignoring your tart?
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I had a second vesper at the bar after dinner, and the guy next to me ordered that tart and then just let it sit there while he gabbed to his companion. I was seriously considering just snatching a truffle slice, 'cause I'm pretty sure he wouldn't have even noticed.
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I really liked the look of the menu, here, and the two dishes I had were very good, as was this briny vesper. I started with this custard, basically a chawanmushi (or a pascaline!) but HOT. Which was surprising. Very good, though, super-creamy and with a generous portion of uni and shrimp, unlike whatever that was at Time & Tide. And the smoked eel dumplings. The wrappers were more al dente than I expected, but the filling was delicate and well-balanced, and the broth was awesome. I considered trying to get some bread for it, but then I just ate it like soup. Maybe you’re supposed to. In the background is my dad’s turbot with clams, which was fine, nothing special. The turbot seemed a bit overdone. For dessert, we had a vin jaune gelato - forgot to take a picture, which I regret, because maybe someone could help me ID what seemed to be pomegranate arils, except they were very pale. I seem to be having a vin jaune-heavy month.
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Hah! I never knew the name of that song.
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I don't even want to pay for me.
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If someone else is paying, definitely go and get the monkfish, the leek salad and the olive oil cake. There's also a lot more on the menu - the swordfish was of interest to me, as were the shrimp and the aforementioned wedge salad. And the chef just got a James Beard nomination, if you're a Beard whore (probably not). But yeah, your life will not be over if you miss this one.
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Yes, Eleven Madison Park is their neighbor. Dunno, it's (marginally) easier to spell? You say pascaline, I say chawanmushi, let's call the whole thing off.
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Six of us went to the relatively new “seafood steakhouse ” Time and Tide , from the fancyfood folks at Kent Hospitality. It is steakhouse-like in that the fish is aged. and there’s a lot of expense account-y large format (and large price tag) menu items, like this tuna collar with gochuchang, which was delicious, but - as is typical for collars - did not contain much actual tuna. Look at the size of those radishes, though! I was most excited about the halibut pithivier, which looked very impressive. The fish was a bit bland, but I am easily seduced by presentation and vin jaune sauce. I also liked the monkfish make-your-own-mole-taco plate. The mole was quite spicy, as it should be, so I would advise choosing this or the tuna, but not both, 'cause it was a little too much overall heat. This crab tagliatelle was very nice, but not as crabby as in the video, so that was deceptive. And I fought for the wedge salad, but we had a leek freak among us, so we got the leek salad instead. I was won over. The frisee wasn’t as much like a ball of hair as frisee usually is. I was less enamored of the squid (the rest of the table loved it), as the sauce was too heavy. And I’m not much of a carrot fan (I lost the battle to not order this). The biggest disappointment of the evening was the uni toast, which had zero discernible uni. There’s none on the toast, as you can see, and there’s apparently none in the spread either, which just tasted of citrus (or maybe sour apple - that’s what’s listed on the menu). The steelhead and mackerel were fine - I kind of think it’s a waste to order raw fish in an expensive place, since it’s something I can make myself. And this giant goldfish is a good conversation piece, but not that exciting a dish. It’s a cheddar shortbread, basically (I was hoping for a biscuit). Desserts were very good, a panna cotta and maybe the best olive oil cake I’ve ever had. All in all, a mostly solid, very expensive meal, so this isn’t a place I’d rush back to. The room is enormous, so who knows how they’re going to keep enough tables filled to stay afloat (reservations look pretty easy to get). Service was excellent, and points for not making me feel bad about hurling my martini glass to the ground while trying to brush off my plate.