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Nicholas H

  • Location: Columbia MO, USA

Cook the Book: 'Feast' by Sarah Copeland

Almost any variation on braised red cabbage. Anything from the classic braised with red wine, wine vinegar, apples, and chestnuts, to one I made recently with red wine, kecap manis, soy sauce, and caramelized onion.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Standing rib roast

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Standing rib roast

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Roast Beef - probably standing rib roast

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Standing rib roast

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

I just received my Nomiku yesterday, so this is great timing. That said, I do know of one foolproof way to peel hard boiled eggs perfectly, 100% of the time. It's the exact opposite of the low/slow sous-vide method.

I put a steamer basket in my pressure cooker, and about 1.5 inches of water in the pot, then bring it to a boil. As soon as it is boiling hard, I place the eggs (max of 6 at a time) in the steamer basket, and close the lid. Then I steam for 5-6 minutes at high pressure, depending on how big the eggs are. When the time is up, the eggs get moved to an ice bath.

Eggs cooked this way practically fall out of their shells. Once in a while, one will crack during the cooking process, from the pressure, but the white is mostly set already, to the egg retains it's shape. Of course, it isn't quite as reliable in terms of how precisely the eggs are cooked, and it's only good if you want hard boiled eggs.

The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For

Interesting that this is coming from Nathan Myhrvold's people. Seems like a very similar design to the Nomiku, and Mr. Myhrvold's former company Intellectual Ventures has a ... unique relationship with the US patent system. All I can say is I hope the Nomiku people have a solid patent, and a good attorney.

Cook the Book: 'River Cottage Veg'

Asparagus, either simply grilled, or boiled and served cold or room temp with gribiche sauce.

Cook the Book: 'Vegetable Literacy' by Deborah Madison

grilled or broiled asparagus

Cook the Book: 'Try This at Home' by Richard Blais

Spareribs rubbed with chili, coriander and fennel seed, baked inside rather than smoked. Cut up and eaten like regular spareribs. An American cut with Italian flavors.

The Vegan Experience: How to Stock a Vegan Pantry

I'm not a fan of faux meat as in veggie burgers or soy based "sausages", but I find that homemade seitan is really easy, and very much worth the effort.

My limited experience with store bought seitan has always been disappointing, however.

Mandolin couldn't cut sweet potatoes: what did I do wrong?

I find that sweet potato cuts fine on my benrinner. I start with the sweet potato held against the mandolin at the top, several inches from the blade, and move it down in a single swift smooth motion.

If I try to start with it right up against the blade, or if I pause halfway through a slice, it tends to get stuck. Probably has to do with the differences between static and kinetic friction, i.e. it takes for force to get something to start sliding along a surface than it does to keep it sliding.

Holiday Giveaway: The Amazing Thermapen Thermometer

Holiday Giveaway: The Amazing Thermapen Thermometer

leftover mashed potatoes, to see if they had heated through

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Holiday Giveaway: The Amazing Thermapen Thermometer

Do you wash...

The only one of those that I wash is the salad in a bag, but only if it doesn't say that it has been prewashed, and then only to get rid of the dirt. My understanding is that washing salad greens doesn't do anything to eliminate salmonella or other food-borne pathogens; only cooking can do that. I had a sister in law that would wash pre-shredded cabbage (for coleslaw) in soap and water, but she was a bit paranoid. Washing meat does nothing but spread the germs around, from what I have read.

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

Have you compared these using the stove top / broiler mmethod? That's how I use my lodge pizza pan, and I get decent char on the bottom crust.

Naturally fermented pickles

The white film is not a problem, just remove it. I think it is a type of mold, and has appeared on some of my batches of pickles and not others. Cloudy brine is fine; I have not ever had a batch with perfectly clear brine. I don't think that adding a little bit of water to the brine is a problem as long as you keep the pickles in the refrigerator.

Cook the Book: 'The River Cottage Fish Book'

Lately I've been dredging cod in cornmeal and frying

Cook the Book: 'Vegetables, Revised'

Fiddlehead ferns

Homebrewing: 3 Ways to Chill Your Wort

I use an immersion chiller, with a pre-chiller, which is essentially just another chiller that sits in an ice bath and chills the water coming out of the hose, before it goes into the main chiller sitting in the wort. This really cuts down the time it takes to get down to 65 F or so.

Quinoa

I have to say that I've never rinsed quinoa, and it has never tasted bitter to me. I think most supermarket quinoa has already had the lectins removed. But do as you wish - I can't imagine rinsing hurting anything, I just don't bother.

I would definitely say that it has a sort of nutty flavor. You can use broth or just water and salt. One thing that I didn't realize before I cooked it the first time is that the germ (the bit of the seed that eventually sprouts if it germinates) will pull away from the rest of the seed somewhat during cooking. It looks a little odd, but it's fine.

How do you like to cook Pork Belly?

I made the pork belly confit from Ruhlman's Charcuterie, though I skipped the deep fryer and just seared it in a skillet. As one might imagine, it was delicious.

Ice Cream Maker Recommendations?

I have the Cuisinart ICE-21, $60 on Amazon. I seem to remember it being less when I bought it. Regardless, I've used it for icecreams, sorbets, and almond milk based ice creams, and it hasn't failed me yet.
I will second Paulo's recommendation to try and borrow one for a month and see how much you actually use it.
Also, I believe that Kenji has a guide to making ice cream with a food processor, which basically boils down to making the ice cream base and freezing it in an ice cube tray, then grinding in the food processor until it's just smooth, and refreezing. It would be worth trying with a non-dairy ice cream, if you have a food processor.

Anyone have ideas for anise hyssop?

My CSA delivery this week included a bunch of anise hyssop. I've never used it before, so I'm not quite sure what to do with it. Most of the recipes that I find via google are either infused syrups or herbal teas, neither of which really seem all that interesting to me. The only thing I've come up with so far is to puree it with some olive oil, and freeze it. I'm still not sure what I would ultimately do with it, but at least that would preserve it.

Any thoughts?

What am I thinking of?

I have this idea in my head that I swear I saw a recipe for a long time ago, but the memory is fuzzy. Basically, the thing I'm thinking of is a paste made of dried fruits (prunes, dates, or figs, can't recall exactly) mixed with nuts (want to say hazelnuts or walnuts) and pressed into flat cakes. I seem to recall the recipe suggesting serving it as an accompaniment to a cheese plate, sort of like membrillo paste might be.

Any ideas?

Spam in Talk RSS feed

I know the staff here does a great job squashing the cockroaches that are spam postings in talk, but unfortunately they seem to pretty consistently make it through to the rss feed, which is my preferred way of seeing new topics as they come through. And it seems to be getting worse lately. I know I don't post much (I'm not usually quick enough to post anything relevant that hasn't already been said better than I could), but the talk section is a great source of ideas and info, and I really hate having to sift though crappy advert spam in order to get the good stuff.

I don't know if there's currently some sort of filtering system implemented or planned to help with this, but I wanted to bring it to the attention of people in charge, in case there isn't. Thanks.

Wild truffle in my garden?

So I went out to look at my tiny garden this morning, and noticed an odd lumpy thing peeking out of the ground in the bed where I currently have radishes. I had potatoes there in the spring, so I thought maybe it was just one of those that I missed when I harvested. So I dug it out, and realized it was the wrong color - white-gray instead of brown. Smelled like a mushroom, but it was too firm, and had no stem. I took it inside and washed it off, then halved it. The outer white surface was very thing, and surrounded a uniform marbled black interior. Instantly my mind went to truffles. Having never eaten truffles, I can't be certain, but the aroma is like a very strong mushroom smell. Any idea whether this thing is a truffle? It clearly seems to be a wild mushroom, and could therefore be highly toxic, and I don't want to end up in the hospital (or the morgue) because I ate it. But I'm going to have a hard time tossing this thing in the garbage considering that it may be a truffle.

A good brand of yogurt to use as a starter culture

I've been making my own yogurt lately, but have yet to find a good brand to use as a starter culture. Usually, I end up with something much more watery than I would prefer. I believe I've tried Trader Joe's store brand, Greek Gods, and Stonyfield Farms, off the top of my head. Does anyone who makes homemade yogurt have any favorite brands that they use as a seed culture?

Will this break my baking stone?

I was planning on making pizza for dinner tonight, and something occurred to me. I already put my stone on the lowest shelf of my electric oven in order to get it as close as possible to the heating coil. But I could put the stone directly on the coil, instead of on a rack just above it. The only potential problem I can foresee is that this might heat the stone unevenly, causing it to break. Since I use it for baking bread and pizza multiple times per week, I would prefer to avoid this. So I'm looking for advice - do the potential benefits outweigh the risks, or is this fairly certain to break the stone? If it makes any difference, this is a pampered chef model given to me several years ago, and is about 1/3" thick.

Menu for Hope in 2008?

Has anyone heard anything about this year's Menu for Hope? I haven't seen any information about it for 08, and I seem to recall it being almost everywhere on food sites this time last December. I'm hoping it's currently being organized behind the scenes.

Cooking with leftover wine

When I woke up and wandered into the kitchen this morning, I realized there was an open bottle of sauvignon blanc, with about a glass's worth of wine still in it from last night. It had been sitting out, unsealed, for the entire night. Now, I was planning on making a roasted pork loin for some friends tonight, and I thought, why not use the leftover wine as a basting liquid? However, I've heard conflicting advice on this subject.

On the one hand, the wine is going to be cooked, used to baste a garlic-rosemary pork loin, not in a sauce or anything, and thus will not be a major flavor component. And the alternative is to just pour it down the drain.

On the other hand, there's the "don't cook with a wine you wouldn't drink" rule; cooking concentrates the flavor of wine, so if the wine is no longer drinkable, it will hurt the dish more than help it.

What say you, Serious Eats community?

What to do with coconut oil?

This past weekend I picked up a jar of extra virgin coconut oil at my local natural foods store. I read in Super Natural Cooking that it can be used as a replacement for butter, but there were no recipes to go on. Since it is extra virgin, I assume it should not be used for cooking, and only minimally heated in order to maintain the maximum amount of aroma and flavor. So before I just start randomly using it in place of butter, I thought I'd find out if anyone has a killer use for the stuff.

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