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JeanieInSF

The Serious Eats Field Guide to Chinese Pastries

Singapore-Style Soft Cooked Eggs With Kaya Jam and Toast

Definitely missing the butter component. Best bread is the fluffiest white bread you can find seeing as kopitiam bread is an endangered species these days.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Duck confit. Attempted twice but they never had the "ooooooo mmmmmmmmm" sensation. Now doing research on what else I can do.

From the Archives: Porchetta, the Ultimate Holiday Roast

I made this over Thanksgiving. It was delicious! Need to find a source for less fattier belly and a V-rack. I now know why a V-rack was used in the guide before. Very straightforward recipe; prep the meat, roll, chill, pop in the oven, set timer, cut and eat.

Cook the Book: 'Japanese Soul Cooking'

Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Definitely on the savory theme: Pancetta, bacon, chives, shallots.

Bake the Book: The Hoosier Mama Book of Pie

Pumpkin Creme Brulee with chocolate ganache thingy at the bottom

Cook the Book: Andy Ricker's 'Pok Pok'

Rad Na. Perfect for anytime meals.

Slow Cooker Pho With Eye of Round

Questions: When I buy oxtails, it comes with very nice chunks of meat. Am I removing those chunks of meat after boiling/rinsing stage or putting it into the pot along with the bones? Are larger or smaller bones preferred?

Is there REALLY any substitute for bacon?

Can you use bacon drippings/lard? It is technically -not- meat but an animal was sacrificed. I don't want to get into semantics. Just throwing it out there.

The Ramen Rater Tests the Rapid Ramen Cooker

The Food Lab: Perfect Boiled Eggs

I have a problem. At 180F (+- 2 degrees) for 6 minutes, my eggs will come out too soft to peel; the whites will peel off with the shells and bunch of opaque goo and yolk dribbles out. At 190F (+- 2 degrees) for 6 minutes, the whites immediately around the yolk will still be runny but the yolk starts to firm up. If I do the boil then simmer method, the eggs will still end up too soft to peel but the yolks are almost hard. And yes, they are all from the fridge and store bought (Trader Joe's!) Maybe 1 in 3 eggs will end up whole enough to use as there is no point marinating a runny yolk... I'm sick of wasting eggs. :(

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

I'll be attempting to make "The Rebel Within" this weekend. So any articles on making running yolks with firm whites are great reads for me. :) I had to rush eat a lot of eggs when peeling for those amazing ramen eggs you wrote about last time.

French Laundry - Who's Been? Was it Worth it?

I have been to TFL (2006, yay foie gras) and Restaurant at Meadowood (a few months ago). TFL ran us $250 without wine per person at the time and Meadowood was $500 and they made us drinks for free. There definite differences between the two.

TFL gave off a very stiff, proper, hush hush and elegant atmosphere. The food was delicious with an exception that a scallop was overcooked and we spent about 4 hours there. At the time, we asked for coffee and donuts which were not on the menu (coffee ice cream and Bouchon donuts) as well as non-alcoholic pairings (no charge) where they serve you gourmet sodas that were supposed to be paired with each dish. I did not have any problems with reservation because I used the concierge that came with my credit card. Ask your credit card provider if they provide such a service. It landed us a nice 11 am slot on a Saturday. I also know that some hotels in Yountville have an inside way in if you stay with them. "Hey, I'm proposing to my girlfriend. I'd like to stay at your place and I would like to do it at TFL but reservations are so very difficult. Can you assist, please?" sort of thing.

Meadowood was a different ball game. The dining room was beautiful, elegant, airy and made our dining party actually cheerful. It sounds strange but of the handful Michelin restaurants I have been to, Meadowood was the happiest. Our server, Otis, joked with us, recommended drinks and was very attentive. The food was very innovative and delicious. Chef Kostow came over multiple times to finish the plating of the dishes at our table and explain things to us. If you have questions, just ask. He enjoys having a good chat with diners. We got a kitchen tour after dinner and a picture with Chef Kostow too. :) The only downside to this is that I really really wished the portions were a little bigger. Darn it, each dish felt like a tease. :P If you want, Meadowood has a Chef's table too. 4 diners seated in the kitchen to watch the action. It costs $500/person and as expected, kitchens are warm, noisy and not as intimate. But hey, how many 3- Michelin star kitchens can you dine in?

The Model Bakery Cookbook: Promo Code and Giveaway

Two New Cookbooks To Download, Plus A Giveaway!

The cookie should be soft, chewy, rich in molasses and the chocolate chips/chunks large enough that when reheated, it'll get soft but not melt. Mmmmmmmm

Sweet Ink: 7 Cool Sugar-Inspired Tattoos

Bake the Book: Say It With Cake!

Tiramisu. With real mascarpone cheese, not the fakey stuff.

Oyster Happy Hour at Local's Corner, San Francisco

A friend and I went there on Tuesday at 2.15pm for the oyster happy hour. The waiter immediately informed us that "lunch is over and dinner start at 5" which got us confused and feel unwelcomed. After telling him that we were there for the happy hour, he sat us down and told us that they were not serving any food except for the oysters, breads, cheeses and soup. Great... So no extended raw bar, no food. The oysters were good. Fresh. But take note that happy hour ain't very happy here.

Hainanese Chicken Rice Set

Some people recommend to "exfoliate" the chicken skin with salt. Does this contribute to the texture of the skin overall?

Market Tour: The Ferry Building, San Francisco

@Alissa
Hog Island Oysters have great oysters fresh from their farm in Tamales Bay. Eat there or buy home in bulk to shuck yourself (cheaper). You can also call in an order in advance for a certain size and they'll bring it from the farm for you. Delicious Hog Wash!

Bake the Book: Cooking with Flowers

Roses. They look awesome, petals are edible, and rose extract is amazing.

Edith de Chelched: You and Walter White have the same taste.

Making Macaroons, Little Question

So, I made macarons yesterday. Lux_lisbon, thanks for the tip. It worked wonderfully. I learnt a few things about my kitchen/oven while experimenting with different condition. Hollow mac's are now plaguing me. But I am consistently getting shells and feet. Two down, one to go!

Making Macaroons, Little Question

Will exposing the cookies for an extended period of time form hollow cookies? The 3rd batch will be sitting out for at least an hour before hitting the oven (assuming a 30 minute resting and 20 minute baking (twice)).

But no sitting in bag, got it. :)

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

Mozzarella: I'll be flexible and stretchy when hot. Firm and chewy when cool. Suitable for all ages. ;)

Making Macaroons, Little Question

I have been trying to make macaroons recently and one thing that is not mentioned in blogs and recipes is where should I put the meringue/almond lava mixture while the first tray is drying/baking. A recipe with about 100g of egg whites usually yields 3 trays for me and I only have 2 (3 trays but they are stacked during baking). Do I just let it stay in the piping bag while I wait for the first tray to be done? Will the mixture become runnier? Will stuff separate?

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