Undergraduate student at the University of Kansas in Anthropology and Classical Languages. Mostly harmless.
Pawpaws, coffee tree honey, more raw meats - more parts, more animals (pig or caprids first?). Maybe more byproducts - like pickle brine and whey, maple or chestnut leaves, fruit pits. #goatstradamus #thisntTwitter
I worry the suggestion that espresso outside the Italian tradition is "one without as wide or deep a root system . . . with only a whiff of history behind it," is disingenuous and misleading.
@Saria
I used those ingredients exactly in a "heavy-bottomed pot." I suspect it cooked too hot, or too long - human error. What I wonder is what this modernist method cannot correct in a broken emulsion. It may be that the curds were so mistreated (in my dulce de leche) that they were too tough to be fully corrected, like working with rubbery, chewy ricotta. It may be that it is necessary to coax some emulsions, once broken, with some help.
I've tried to correct curds in my dulce de leche using a blender too, but they persisted with a little bit of grit. Is it blade strength, the state of the milk proteins, or lack of mollifying third party (like a potato, xanthan gum, or Bob Loblaw)?
Walnuts, floor nuts if I'm clumsy.
Walnuts, floor nuts if I'm clumsy.
Marshmallows!
These beats cooked to make a hit
Had some bass when the bird done split
If anyone else wants to join my Hard-Bop/Editing band, The Foil Bunch, let me know.
Revision! Hungrycollegestudent is right!
I choose vital blood and adrostenone, that piggy/truffle stink.
Mmmm, pheromones.
Freezer Burn Sundae - a melange of half-eaten cartons of Haagen-Dazs dulce de leche marking each time I forgot I hadn't finished the last, mixed with that tepid pizza I keep eating too much of while I wander to and from the kitchen and re-runs of the second season of The Office.
Correction: I meant the Union Square Cafe, which is something else.
I haven't been to the Justus Drugstore yet, but their pastry chef makes extraordinary deserts, which I learned going to the Genessee Royale Bistro, down the street from the Kemper Arena - if you can't make it all the way there, people do like the Upper Crust bakery in Westport, Three Women and an Oven (often available at our Dean and Deluca), and Natasha's Mulberry and Mott (one near Fiorella's on the Plaza)
Do go to Room 39 (by Union Street Cafe alum), but I prefer the one on 39th street over the one on Mission.
On Tuesdays, the Woodyard BBQ joint does a smoked burger with a handsome smoke ring, but BBQ will rarely fail you (though it can).
Stroud's chicken can be pretty bland, and in terrifying proportions. But we love the cinnamon rolls - if you're in Lawrence on a Wednesday night, Wheatfields has fried chiecken on the opposite side of that spectrum. (Hint: hit it at five sharp) [Lawrence is another problem - pizza a-plenty, and a waffle with fried rabbit legs on weekends.]
Also, the Rieger Hotel is up and coming, and there are some honorable mentions including (but not limited to): Julian (friendly chef, good desert deals), Michael Smith (more big Chef stuff), Spin! and D'Bronx and Minsky's (if you're making a comprehensive comparison for pizza), and when my family wants steak, we get it from McGonigles, then make it at home - an option I admit you probably don't have; however, having just finished a cross-country road trip overnight from New York with a Giovanni's pizza, my father, brother, and our dog, their barbecue was not an unwelcome sight.
With honor and discretion, naturally.
Anthropology senses tingling! *
. . . but, first, I'd like to know what a "food philosophy" is, because it seems unclear to me.
*Social science secret #77
First, I had trepidations entering to begin with, because that would be an admission I needed a Serious Eats book; fear of reprimand, you know. I mean, just look at Hambone's furrowed brow - so admonishing!
Second, is it cheating if I choose the website as my favorite recipe, since it is schematic to "Serious Eating" on the whole? Because if its cheating, I choose it by default.
Doesn't this remind that the reason these vegetables are starchy is to become sugary sustenance? Couldn't that mean that there are comparable enzymes in things like beets, turnips, and their (adoptive) kin?
Or could the enzyme be water soluble (I tend to doubt this), and be used to break down non-origin starches in non-sweet potato bodies?
This catalog of feasts stirs up a queer melange of guilt and glee.
My family's part, in no particular order:
Smoked Salmon and Potato Chips
Two deep-fried ducks
Apple pie
Cornbread and sausage stuffing
German Chocolate Cake
Gruyere, farro, butternut squash
Rolls
Charred Brussels Sprouts, maple-cured pork jowl
Sweet Potato Flan
Shouldn't the skin of a turkey crisp up better having been rubbed in a salt cure, followed by a rinse and thorough drying at room or fridge temperatures, or does it have unilaterally maximized crispage potential?
Sourdough's my steady, but kouingamann is something special, and I've always had a soft spot for the boiled ones, i.e. pretzels and bagels, including their unholy cousin, the bialy. I guess, when it comes to bread, I'm pain-amarous.
You all make good points. First, I will say I can (often) make a bowl of oatmeal without suffering paroxysms; second, we've sort of got to the point I was wondering about in a vague way: cooking driven by technique versus cooking driven by goal. While I do enjoy just seeing where whims take me, I have a hard time dismissing the virtues of cooking with aim.
Like, @ajmill1978: When you mention "weird things just work, and it take[s] some time to figure it out," couldn't the time it takes to discover new techniques be in search of a result? Could we actually find those techniques that we know work without looking for something? If we search for a way to better caramelize and brown onions (or pancakes, etc.) we find something to take to other recipes, and do it again and again.
Of course, one can point out the mess I present - somewhat messily - in the topic post of choosing what we want out of our food; do you seek it, or accept what you find? Also I agree wholeheartedly about liver and butter-flavored crackers, the satisfactions of effort, and cracked pepper with toasted oats (with which pistachios and charred dates get along just fine.)
I like it in pasta. So does she.
Maybe she's a little crazy. Maybe we're both just a little crazy.
"Cotswolds", is what I meant. Oh, dear.
It's called Humble Pie. It smells like Tuscany, sounds like the Alsace and looks like the Cotswalds through leaded glass; it might as well be Miyazaki's America. Everything tastes like honeyed light smeared with clotted clouds. The only flake there is the last shard of a grilled-cheese croissant just served to what looks like Marcel Proust. (He prefers comte, but sometimes asks for Pecorino in mulled tones.) Golden brown is a virtue, and the namesake pie kills; " It's Offal-y good!"
. . . Or at least give me a place where crackling bread gets its due dress of creamery butter; maybe accompanied by tawny pork and eggs, proper soft & creamy.
I mean - caring, crispy, and cheerful. Is that too much to ask for?
Set caution to the wind when baking sweets! A pumpkin vol-au-vent for when you need something gourd to eat; a maple ganache splattered across the top to mind the season. Sumbmission for Pepperidge Farms Puff Pastry contest. We danced, meanwhile.
Is it possible to over-think ourselves in search of great food? (Can oatmeal even be a "great" food?)
Case in point: to make this morning's oatmeal, I began agonizing last night over whether I should soak (or ferment?) the oats overnight. Should I use miso, or whey from yogurt? Oat-straw tea? Should I sprout living oats and have them sit in the soaking oats for enzyme activity? Should I cook them in water? Milk? Milk enriched with browned milk solids? Cider? What sweetener should I use? Spices? Toasted with the oats, or added after? Butter? Cream? Mascarpone? Should I just use spices and ingredients traditional to oatmeal (Irish tradition? American?) Are there polypharmaceutical properties in what seems to be the classic pairings, such as cinnamon (why does this go with oatmeal? Coincidence? Congruence with some botanical in the oat's environment?) and nutmeg (like the spices and fats in Indian cuisines, for example) and brown sugar, maple syrup, malt syrup, or a mix? Top with fruit and nuts? Fresh - what's in season, should it be cooked? Dried? When should I have added salt?
My question is: what's your process? How do you make or choose a recipe? Does the "best" choice even exist for you? Do you know where I'm coming from, or do you think I'm missing the point?
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You can find chokladboll at Fika, I think. Anywhere else?