joethefoodie Posted January 4 Share Posted January 4 29 minutes ago, Orik said: they didn't see a difference from resting the batter, and that their goal was to get a manageable batter Yeah, weird right? Sounds to me like Breizh may even make their batter the day before and rest it overnight. I'll definitely be giving the gluten idea a go...gives me another thing to buy and try! Quote Link to post Share on other sites
joethefoodie Posted January 13 Share Posted January 13 Delivered from The Rice Factory yesterday. What they've received of the 2020 rice crop, milled the day it's shipped. I bought some at 50% milled, and some white. Along with some umeboshi, and a sample box of a few other rices. If you're local, there's not necessarily a need to order online...Ni Japanese Deli (in the Essex Market) stocks some of these rices, though obviously they will not have been milled on the day you're buying them. They stock others too; great little shop. Quote Link to post Share on other sites
Anthony Bonner Posted January 13 Share Posted January 13 so is this more of what the Kool Kids are doing with J-I-T milling? When I first started baking the state of the art was "milled flour needs to rest" and now its "You really need to buy this home mill" Quote Link to post Share on other sites
joethefoodie Posted January 13 Share Posted January 13 I'm more interested in the new crop rice, but whatevs. And not to worry - I won't be buying any home mills...the people I know who have mills at home have had them for way longer than the kids, and they mill other than wheat. Interestingly, restaurants don't especially love the new crop rice, from what I read. Too hard to cook and hold consistently, I guess. Quote Link to post Share on other sites
Anthony Bonner Posted January 13 Share Posted January 13 I have to admit I'm kind of intrigued Quote Link to post Share on other sites
mitchells Posted January 15 Share Posted January 15 On 1/13/2021 at 7:14 AM, joethefoodie said: Delivered from The Rice Factory yesterday. What they've received of the 2020 rice crop, milled the day it's shipped. I bought some at 50% milled, and some white. Along with some umeboshi, and a sample box of a few other rices. If you're local, there's not necessarily a need to order online...Ni Japanese Deli (in the Essex Market) stocks some of these rices, though obviously they will not have been milled on the day you're buying them. They stock others too; great little shop. Do you have another box filled with laxatives? 😎 Quote Link to post Share on other sites
joethefoodie Posted January 15 Share Posted January 15 1 minute ago, mitchells said: Do you have another box filled with laxatives? Maybe tmi, but not a problem I've ever had...except on heavy opiates! It's not like that's all we eat. Cooked a batch of the 50% milled last night - very tasty, might need a tiny bit of tweaking in terms of how much liquid I used. Quote Link to post Share on other sites
voyager Posted January 20 Share Posted January 20 Poisson carré with sauce d'une bouteille with guanciale braised sprouts 1 Quote Link to post Share on other sites
StephanieL Posted January 21 Share Posted January 21 Everything sounds fancy in French. Quote Link to post Share on other sites
voyager Posted January 21 Share Posted January 21 3 minutes ago, StephanieL said: Everything sounds fancy in French. Even Groton's with Kraft tartar sauce. Sometimes needs must when you arrive home after driving across the Valley in gale winds. Will try to do better.... Quote Link to post Share on other sites
StephanieL Posted January 21 Share Posted January 21 Don't apologize at all. We have a lot of premade frozen things ready in the freezer for when we don't want to cook. Quote Link to post Share on other sites
voyager Posted January 21 Share Posted January 21 32 minutes ago, StephanieL said: Don't apologize at all. We have a lot of premade frozen things ready in the freezer for when we don't want to cook. The difference is that you and N premade them! Quote Link to post Share on other sites
StephanieL Posted January 22 Share Posted January 22 23 hours ago, voyager said: The difference is that you and N premade them! Not these, though someone we know did make the hand pies. The ravioli and Eastern European dumplings are straight from the shop. :-) Quote Link to post Share on other sites
voyager Posted January 22 Share Posted January 22 Okay, back to "home-did". Grilled zucchini with red pepper/tomato relish + creme fraiche, with grilled free range pork chop from a small Foothill butcher we've patronized for 40 years. Momofuku sauce if you wanted. FWIW, husband liked this pork as well as Berkshire. Half of Berkshire price, but only available frozen. Quote Link to post Share on other sites
joethefoodie Posted January 29 Share Posted January 29 Well, with all the time in the world, I figured might as well try cooking Asian food in the way some of it is intended to be cooked at home. So I pulled this down off a top shelf (hasn't been used in years), and gave it a scrub... Seasoned it up and good as new. It's heavier than I thought; almost broke my wrist trying to toss like someone in a restaurant might (hey, that's no problem with a sauté pan!). Quote Link to post Share on other sites
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