count2infinity wrote:...some of the egg rolls have some left over pulled pork from the weekend in them... good God are the pulled pork ones delicious. We are definitely going to have to do those again.
Oh, man. Talk about fusion cuisine that would sell to the masses. We have a few festivals here in the county (chili, pig pick'in, seafood) and I always toyed with the idea of opening a booth and selling some Slovak food. If I ever do I'll offer these too and cut you a royalty check.
Pulled pork egg roll. Mind blown and it's not even 7am.
One question re pizza dough: If you use bread flour, will the higher protein yield a darker crust? I would imagine it would be darker and probably a bit sweeter, too, as the protein lightly caramelizes from the high heat.
the wicked child wrote:I am admittedly lazy when it comes to pizza dough... I usually just buy frozen dough. I realize it's not anywhere near as good, but... lazy.
If you don't make your own, I suggest going to your favorite pizza joint and asking them if you can buy some dough directly from them. Most shops will be happy to sell you a ball.
Yeah thast what I have done. They'll sell it to you for like nothing. I was tempted to recommend it but wasn't sure if it was something obvious to everyone or not. Being that I don't post in this thread much, I wasn't sure.
It's a Basque restaurant in San Sebastián called Arzak; it's one of the vanguard of modern Spanish restaurants that have dominated modern cooking in the last 20 years. You've heard of Ferran Adrià and the now-closed elBulli? Well, Adrià learned from Arzak.
This recipe requires a little bit of cooking in plastic wrap, so do not proceed if you're at all concerned about BPAs and whatnot.
Google the phrase "Arzak egg" and look for videos; the David Chang one from "Mind of a Chef" is particularly good. It's actually a very simple technique that involves highly flavored fat* and truffle oil, plastic wrap, and about 40 minutes of your time.
* The original recipe called for goose fat, but I used duck fat today. I image bacon fat would be good, too.
Incidentally, the reason why eggs cooked for a long time at 62°-64° C is because at that temp the whites and yolks will begin to coagulate at the same time and rate.
This is kind of a low-rent version of the recipe, but it's basically exactly what I did.
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We'll I got a half of beef today. It looks so good. Perfect marbling. Need some English, chuck, and shoulder roast ideas. Or is it basically crock pot or bust with them?
mac5155 wrote:We'll I got a half of beef today. It looks so good. Perfect marbling. Need some English, chuck, and shoulder roast ideas. Or is it basically crock pot or bust with them?
mac5155 wrote:We'll I got a half of beef today. It looks so good. Perfect marbling. Need some English, chuck, and shoulder roast ideas. Or is it basically crock pot or bust with them?
made macarons this weekend. all in all, pretty good. need to get something better for the piping. i think that will make the shapes a little more uniform. also experimented around with heat as every recipe says different and ended up at 350 for about 13 minutes which worked well.
Letang Is The Truth wrote:made macarons this weekend. all in all, pretty good. need to get something better for the piping. i think that will make the shapes a little more uniform. also experimented around with heat as every recipe says different and ended up at 350 for about 13 minutes which worked well.
I wonder how they would turn out if you used coconut flour?
columbia wrote:Has tifosi gone on his gastronomic vacation yet?
Not yet, next month.
Just found out that there are 36 Michelin-starred restaurants in San Sebastián... which is the size of Providence, RI. There are only 22 in Barcelona, which has eight times as many people. So that's a little nutty.
