Serious Eats: palmsey's Profile

I made this last night and it turned out great. It's incredibly aromatic coming out of the oven; the katamala olives in particular smell wonderful. The cold oven technique was interesting (and easy). My only complaint is that the crust was a little too thin for my taste - I assume that's related to baking cold in a dutch oven? I usually bake on a stone with a heated pan for steam.

Anyway, thanks for the recipe, it's pretty fantastic!

palmsey at 10:27AM on 07/09/10

From Drinks

A Pint With: Doug Odell, Odell Brewing Company

We're as geographically close as Minnesota (closer here in the panhandle)...

palmsey at 12:41PM on 07/08/10

From Drinks

A Pint With: Doug Odell, Odell Brewing Company

Unquestionably my favorite brewer - please distribute to Texas!

palmsey at 12:29PM on 07/08/10

From Serious Eats

Cook the Book: The Good Stuff Cookbook

My current favorite burger is at The Porch in Dallas - looking forward to checking out Love Shack this weekend though :D

palmsey at 2:03PM on 06/24/10

From Talk

Wine to serve with smoked brisket???

California Zinfandel also works well with BBQ

palmsey at 2:52PM on 06/05/10

From Recipes

Dinner Tonight: Omelet with White Beans and Green Onions

After reading the comments I dried the beans as best as I could (I used canned Navy beans) and used high heat, which sent exploding beans flying around the kitchen. I turned down the heat and didn't really get the crispiness I was hoping for.

I tried again with the remaining half can and left them on the stove for a while (10-15 min maybe?) over pretty low heat (3), which worked great.

It seemed like the canned beans were a bit too soft, next time I think I'll start with dry beans and leave them a little more firm, which should help them hold together in the pan and brown nicely.

I really enjoyed the dish, thanks for posting!

palmsey at 8:37PM on 01/07/10

From Talk

Master Cookbooks

The New Best Recipe (the America's Test Kitchen cookbook) is my favorite "encyclopedic" cookbook

palmsey at 1:17AM on 08/01/09

From Recipes

Serious Salsa: Serrano Salsa Verde

Made this tonight - love it. Good amount of heat, great flavor - thanks!

palmsey at 10:11PM on 07/30/09

From Talk

Summer reading and food: Anyone read these two or suggestions?

Seconding Heat and Ruhlman's "... of a Chef" books. Jaques Pepin's Apprentice: My Life in the Kitchen is also one of my favorites. For food writing in general (not memoirs), I love Steingarten's two books (The Man Who Ate Everything, It Must Have Been Something I Ate).

palmsey at 12:14PM on 06/15/09

From Talk

chocolate chip cookies: the best

The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.

palmsey at 12:44AM on 06/04/09

From Talk

Nashville Eats?

I believe Sunset Grill in Hillsboro Village has a cheaper late night menu (after 11?). Ru San's is not exclusive to Nashville but is cheap and fun.

palmsey at 4:25PM on 05/25/09

From Talk

Weekend Cook and Tell: What's In Your Pantry?

I decided to finally cook some of the elk that's been in our freezer for months. It turned out pretty well!

http://chezpalmsey.wordpress.com/2009/05/12/cook-tell-five-spice-elk-loin/

palmsey at 9:29PM on 05/11/09

From Talk

Weekend Cook and Tell: 'Off-cuts' of Meat

I too did the marinated roast eye of round suggested in the article. I made a little sauce with the marinade and roasting juices, which turned out great.

We had the sandwiches tonight with an apple horseradish spread and a bit of swiss - loved it.

http://chezpalmsey.wordpress.com/2009/05/05/roast-eye-of-round/

palmsey at 9:28PM on 05/04/09

From Serious Eats

Behind the Scenes Look at Smith and Wollensky's Prime Rib

This was a lot of fun to read, thanks! So do you consider horseradish an offense to this steak? I'm sure it doesn't need it, but I love a little creamy horseradish with prime rib. I don't get the chance to eat beef of this quality often though - I've never had a USDA Prime prime rib.

Also, I think you're missing a closing bold tag somewhere.

palmsey at 10:25AM on 04/23/09

From Recipes

Cook the Book: Scallion Flat Breads

Rice flour is great for fried chicken

palmsey at 6:30PM on 04/17/09

From Talk

Need help with a corn crepe recipe from Symon/Ruhlman

I've made it, we had troubles with the crepes sticking to the pan - the ones we were able to get out in one piece were pretty fragile - if you figure it out let me know!

palmsey at 10:39PM on 04/12/09

From Talk