@sally599 - Not all of us can afford a Hobart Legacy® HL1400 Mixer for our home kitchen. $30,000 is too rich for my blood.
I'm lucky enough to have my big brother as an industrial designer for a design firm in Pittsburgh PA. What's so great about that you might say? Well Bally Design is responsible for a lot of OXO's product design, my brother even designed their cherry pitter and egg slicer!! (among others).
Every year around this time employees get any and all OXO products at cost, so for the past three years I have been stocking up my kitchen. This year I'll be getting a crap-load of their pop-up dry storage containers.
Yeah, it's pretty sweet.
Two words: Thanksgiving Sandwich.
@rliebmantx it sounds like it's a combination of scaling down the recipe and the amount of time you let the dough ferment. It seems to me that you almost had a starter going and usually you would add additional flour/water to bring it to the proper hydration but that's not always easy to do. If you are also having trouble stretching the dough out, that could be an indication that you have not developed enough gluten (just kneed the dough longer after it first comes together) and/or the dough was too cold - but you said you let it set out for plenty of time, maybe even too long (it's possible but I obviously couldn't tell you without seeing it). A combo of AP and bread flour shouldn't be an issue. If you want a small batch I would stick to bakers' percentages. This recipe is approximately 66% hydration, 1.5% salt and does make an excellent pie, you just have to keep tweaking it to accommodate your kitchen. Hope that helps, flour is cheap so keep on trying.
I think all of you guys are a little off, that was a straight up parody, South Park wasn't mocking any of the t.v. personalities other then a few, evenly targeted stereotypes. If anything that episode showed how much Matt and Trey must like food, the writing clearly showed some kind of knowledge there. Plus you know when they really hate someone/thing, it usually ends with someone's head exploding, being pooed on, or having a kid eat his parents. I for one found it hilarious.
This is exactly the insight I was looking for, thanks everyone!
@jaykayen, Perfect. Thank You!
*Boos
#corrections
@AnnieNT, I thought that too but I'm guessing it's the boards I use. Guess I'll have to shell out $ 200+ for a Boons, *sigh*
@NJreal In no way am I 'rejecting' advice. This is Serious Eats, not Amateur Eats so I'm looking for advice that takes my question serious. In asking my question I tried to qualify that the knife is not the problem. I was interested to see if anyone else had a similar situation. Your somewhat snide remark about getting a better board is probably the correct answer. Cheers!
@jedd63, not a burr either, I've got a diamond hone from Wusthof.
@AnnieNT I highly doubt that. The knife is indeed razor sharp. I was using three whetstones, # 1000, 4000, 6000 with a tried and true technique. The knives are not snagging, rather it seams as if my cutting boards are too soft.
Thank you Kenji!
In addition to the above comments I like to add orange peel zest and cayenne pepper if it's really cold out.
Apparently San Francisco is expensive. 2X those items at my market would have cost about $4.50, free if you go at the end of the day.
How come no one has mentioned the Maillard reaction??
@Kenji - I used your carnitas recipe over the weekend and it turned out fantastic. I juiced the orange and limes with my OXO wooden reamer which I’ve used quite frequently over the past year. Maybe it's a different type hardwood then the one you tested ‘cause the edges are still razor sharp.
Side note: I was surprised how hard it is to find tomatillos in Western NY, I found everything else I needed at the public market but had to go to ol’ man Wegmans to get ‘em. Maybe I'm just in the dark.
Step 1: Toast the Pop Tart
Brian Regan anyone?
Anything on a stick. Just make a bunch of corndogs, spiedies, kabobs, popsicles, etc.
Food always tastes better when it's on a stick. Fact.
Homer's Patented Space-Age Out of This World Moon Waffles
You can grab a Beef on Weck in Buffalo. Schwabl's was featured by Anthony Bourdain on No Reservations: Rust Belt. 789 Center Rd., West Seneca, NY 14224
@xwafflesx, I agree, skip the Anchor Bar and go to Duffs if you want wings.
You can find Garbage Plates on every corner in my hometown Rochester.
And in the Salt City (Syracuse) grab some Salt Potatoes.
Stop in Utica and visit Matt’s Brewery home of Saranac beer, Utica Club (old school), and a lot of Brooklyn Brewery’s beers are brewed there under contract. Just don’t have too many road sodas!
I didn't think chili power recipes had or needed salt.
If you find one that sounds good and has salt listed as an ingredient (for whatever reason) just omit.
Like @P-Squared say, Try AB's recipe, it's great.
In regards to whipping egg whites professional cooks use copper mixing bowls for sicence-y reasons.
For the able-bodied person this is just a silly gimmick,
great for dear ol' grandma though!
I recommend the Pulltap's Double hinged Waiter Style Corkscrew, I've got about 3 of them in various places.
Recently I purchased some whetstones to keep my knives razor sharp but I have noticed a drawback. My large chef's knife wont slide smoothly over the cutting board when slicing, rather it bites in. i have several types of cutting boards and it's the same story, PE, bamboo, and a black and white walnut end grain. Anyone else have this issue or know any remedies?
I've had good and bad luck with just about every major brand but I've found that Royal Oak, Fire King, and Wegman's brand (local) have been the most consistent as far as size and shape.
I can't stand a bag of little lump slivers/dust that just fall through my Weber's grate, I'd rather have too big of a lump and just break it up.
What are you guys using?
I don't know if I'm being too critical but it feels like Iron Chef was getting a little, well, stale. Lately I've been watching a lot more PBS then Food Network but I had lots of fun watching this one, especially when Symon told his sous chefs to leave for some true mano-a-mano-ness. I really like the spontaneity of it and hope they do more innovations on episodes to come.
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@ardubs81 Pittsford Wegmans is indeed the flagship store and I love it too. Are you from the area? I go there about once a week but try to go really late or really early otherwise it's just too dang busy. Can't wait for the East Ave Wegmans to be redone downtown. That's on my wish list as well :P