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About Behemoth

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    the biergarten

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  1. Glass bowl with oil is fine of course. The trick for proofing basket stickage turned out to be 50-50 rice and regular flour.
  2. Doughs with high water content tend to do that, at least the ones I’ve tried. I keep it in the proofing basket right until I flip it into the Dutch oven.
  3. I actually don’t think most soups taste better the next day. But this one did.
  4. Behemoth


    I have. Getting the truffles all up in there is a little fiddly.
  5. Behemoth


    They are really not at all! Much less for someone making Poularde en Demi Deuil...
  6. Behemoth


    Made the first thing out of the cookbook My Lisbon from Nuno Mendes: you boil potatoes then smush them, toss with garlic cloves, olive oil and bake at 200c for 30 minutes, then top with cooked octopus legs and bake at 220c for another 10 minutes until crispy. Then a dressing of more garlic, lemon zest, lemon juice and lots o parsley. (Actually cilantro but I had parsley.) This is exactly the sort of recipe I love. It takes a bunch of things you’ve had a million times, and just combines them in a totally different way. Great investment considering I picked it up on a whim from the discount
  7. No, it’s yet another brand I love that now will be turned to crap by private equity. (I could care less what they do with special editions but my kids and I live in basic Arizonas all summer.) the German government should have stopped the sale. Way more important to national strategic interests than 5G!
  8. I find my fake fur lined Bostons nicely louche for apres ski, but that’s about as far as I’m willing to go. 😕
  9. Kill the winter veggies borscht, with creme fraiche. The dill was fresh though. It’s weird to think asparagus season is still like a month and a half off. I’m so ready for spring.
  10. Behemoth


    Kassler with needed to be used up braised sauerkraut, and schupfnudeln....
  11. I’m fairly sure I was drunk.
  12. Behemoth


    Yesterday was roasted radicchio tardivo di Treviso (along with blood oranges, the only good thing about February. Come to think of it, why didn’t I think to combine them?) Then rigatoni ala carbonara, following the second of those Roman chefs videos, basically the base is a savoury sabayon sauce. With fancy pasta and guanciale. Not something I would make every day but damn that was good.
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