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Whoopie pies are actually a Pennsylvania Dutch concoction. I inhereted my mom's cookbook when she died which has her hand written recipe in it. If you like I'll dig it out this weekend.
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Apr 13, 2012 20:59
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Yes please!
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Apr 13, 2012 21:24
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bunnielab posted:So today is day 1 of a 161 day gig. So far I haven't even seen a BBQ place. Charlotte is really letting me down. Oh my god Bill Spoon's? And for fried chicken and hush puppies, Price's Chicken Coop. I know you've already left Charlotte but whatever 
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Apr 13, 2012 21:57
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I've never had problems with my hollandaise or béarnaises breaking, but all of a sudden this week, every single one has done so. Aspargus season is starting, so I had to make hollandaise tuesday, but the fucker broke on me. So I bought more for wednesday. The sauce for those broke as well, and then, again, tonight. It's a conspiracy. I'm angry about butter emulsions.
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Apr 13, 2012 22:53
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We went out for dinner for our combined birthdays and anniversary (11, 13, 14 April, being hers, ours, mine) and they forgot to charge us for wine (a mere glass each). I told them. 
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Apr 13, 2012 22:53
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Dane posted:I've never had problems with my hollandaise or béarnaises breaking, but all of a sudden this week, every single one has done so. Aspargus season is starting, so I had to make hollandaise tuesday, but the fucker broke on me. So I bought more for wednesday. The sauce for those broke as well, and then, again, tonight. It's a conspiracy. just build it in a blender, fool proof.
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Apr 13, 2012 22:55
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Add a pinch of xanthum gum, just like grandma used to.
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Apr 13, 2012 22:58
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no don't
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Apr 13, 2012 23:29
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Phummus posted:Whoopie pies are actually a Pennsylvania Dutch concoction. I inhereted my mom's cookbook when she died which has her hand written recipe in it. If you like I'll dig it out this weekend. Can I request a shoefly pie recipe out of that?
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Apr 13, 2012 23:50
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GrAviTy84 posted:just build it in a blender, fool proof.
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Apr 14, 2012 00:14
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SubG posted:What's the technique here? .... Are you blitzing everything with the blender and then heating the finished sauce? I just made blender hollandaise a couple of days ago. Heated the butter just until the water started to boil out as I blended the yolks and a little water till lighter colored and foamy. Then, with the blender running, drizzled in the hot butter and added flavorings (lemon juice and stuff) It was pretty foolproof, and tasted great with salmon and asparagus.
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Apr 14, 2012 01:34
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SubG posted:What's the technique here? I always build the sabayon (egg yolk and water) over heat (first whisking to add volume, then over heat until it starts to thicken) and then remove from the heat and whisk in the butter, then a little lemon. Are you blitzing everything with the blender and then heating the finished sauce? Build it like a mayo. Egg yolks and liquid in the food processor, blitz, then add melted butter in a stream with it running.
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Apr 14, 2012 01:35
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Flash Gordon Ramsay posted:Build it like a mayo. Egg yolks and liquid in the food processor, blitz, then add melted butter in a stream with it running.
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Apr 14, 2012 01:40
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You could also do it with an immersion blender in the pot
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Apr 14, 2012 01:41
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SubG posted:Without heating the yolks? Seems like the consistency would be noticeably different from `traditional' hollandaise. nope. if you get the temp of the butter right, it heats the yolks as you go. Only big difference is that blender hollandaise tends to be a bit on the airy side as opposed to smooth.
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Apr 14, 2012 03:44
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  fake edit: reference: http://www.huffingtonpost.com/2012/03/13/marilyn-hagerty-olive-garden_n_1342324.html http://www.huffingtonpost.com/2012/03/13/marilyn-hagerty-olive-garden_n_1342324.html She reviewed an olive garden for a newspaper no one reads and was rewarded with a trip to NY to eat at Le Bernardin, Dovetail, and get a book deal with Tony. Life's not fair. 
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Apr 14, 2012 05:40
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The Macaroni posted:Vegan Korean food is awesome. I actually prefer vegan kim chi to the kind with the fish sauce and bits of marine life in it. Did you get to try the fried tofu thing? There's a dish that's basically pan-fried tofu that's then braised with soy sauce, scallions, garlic, and enough chilies to kill an elephant. It's wonderful. MP wanted to get said tofu thingy, but they were apparently not making it that day. Booo. Fortunate for us, because it would have been /way/ too much food. RE: Not telling the cashier My mum frequently told me stories of my grandfather. I knew him until I was four years old, and then we left India. He died when I was like 7. Anyway. He worked for the UN, and lived in Jamaica Queens with his family. He'd walk to the grocery store every week. By the time he'd get to the check out counter, he'd have the entire bill calculated down to the penny. If the cashier was off by even one cent (even if it was in his favour), he'd have her or him recalculate the bill until it was correct. There was one cashier who gave him a dirty look at the end of it (because this was before they had adding machines at the cash registers, apparently), and said, "I would rather have paid that 5 cents from my own purse than do that whole thing again three times.  "
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Apr 14, 2012 15:23
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I just ate 4 dozen oysters, 3 pounds of stone crab, a bunch of frog legs, and five martinis. Starting to warm up to Florida. Maybe a little. Everything is so cheap compared to New York!
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Apr 14, 2012 23:36
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Sorry I can't hear you over the subway and beautiful girls.
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Apr 14, 2012 23:42
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Vegetable Melange posted:Sorry I can't hear you over the subway and beautiful girls. I made out with a girl who had a neck tattoo with her ex's name the other night. She tasted like cig-a-rettes. I probably have oral herpes.
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Apr 14, 2012 23:46
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She probably does now too.
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Apr 15, 2012 00:23
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Dane posted:I've never had problems with my hollandaise or béarnaises breaking, but all of a sudden this week, every single one has done so. Aspargus season is starting, so I had to make hollandaise tuesday, but the fucker broke on me. So I bought more for wednesday. The sauce for those broke as well, and then, again, tonight. It's a conspiracy. I followed Jacques Pepin's recipe when I first made hollandaise and he said if you see it start to break, throw an ice cube in and whisk like the devil until it's back to normal, then take the remnant of the ice cube out. I had to use it on my first hollandaise and it worked like a charm.
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Apr 15, 2012 00:24
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Eek I can't make up my mind what to do with this kilo of oxtail  . Make it into a nice thick stew, or go for soup and make Gori Gom Tang, which is also very nice and would give me an excuse to go buy kimchi again...
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Apr 15, 2012 00:53
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Stalizard posted:I followed Jacques Pepin's recipe when I first made hollandaise and he said if you see it start to break, throw an ice cube in and whisk like the devil until it's back to normal, then take the remnant of the ice cube out. I had to use it on my first hollandaise and it worked like a charm. I made my first hollandaise last week, but since I couldn't find the link to any of the NICSA Breakfast entries that used it like I was planning to half-way through, I used a recipe that was pictures only and thought it came out tasty. In restrospect, every restaurant I've ever been to uses fake hollandaise and I really wouldn't know if the sauce had broken or not. It tasted good, anyway.
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Apr 15, 2012 01:30
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An excuse to buy kimchee is a good one. Also my favorite bar is playing the boy with the Arab strap and that makes my bike home so happy.
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Apr 15, 2012 02:32
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dino. posted:RE: Not telling the cashier
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Apr 15, 2012 02:55
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Vegetable Melange posted:An excuse to buy kimchee is a good one. Also my favorite bar is playing the boy with the Arab strap and that makes my bike home so happy. Speaking of kimchee, does anyone have a line on a good source online? I'm not opposed to making my own, but it's been a good 8 months since I've had any and I'd like to have a solid base of what's "right." The Asian population in my neck of the woods now is almost exclusively Lao and there are no Asian grocers (or grocery stores that stock fermented cabbage outside of sauerkraut) in Northwest Iowa. There was a Cook or Die recently that tackled it a few weeks ago, but I'm gonna puss out on making my own for a bit.
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Apr 15, 2012 03:15
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Psychobabble posted:This explains so much. It's genetic! XD Seeing as how I spent a lot of my early childhood in India with said grandfather, and the rest of my childhood following my mother around (I am and always have been truly my mother's son), I'd say that there's more than genetics at play. XD She's had a lot of influence in how I do things, including teaching me how /not/ to do things, because I've watched her mistakes and learned from them. For example, I've got a violent aversion to hoarding, and tend to cull my apartment fairly mercilessly when I see the clutter getting high. Just got back from a day trip to Philly with Puppy. Dear gods, that was such an enjoyable trip. I have an unnatural love for that city, which is odd, because Puppy generally has a bitch of a time getting me to leave Manhattan, much less New York itself. We ate way too much food, wandered around a bit, and bought stuff at a fraction of the price I'd pay back home. That being said, when I saw the NYC skyline on the way to the tunnel, it really made me happy to be home again. Every time I leave the city, I'm reminded why I keep coming back. 
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Apr 15, 2012 06:08
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dino. posted:That being said, when I saw the NYC skyline on the way to the tunnel, it really made me happy to be home again. Every time I leave the city, I'm reminded why I keep coming back. That's how I feel when I see the desert and the Sierras after a time away. "Home" is a powerful thing.
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Apr 15, 2012 06:13
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Mr. Wiggles posted:That's how I feel when I see the desert and the Sierras after a time away. "Home" is a powerful thing. Man, seeing the Sierras must be quite a stunning sight. I know Puppy would love that stuff (he's a big nature lover). Were it not for the Philly trip, he'd likely have wandered over to Ft. Tryon park, and done the Cloisters thing or something. I feel like this was much better spent. Are you originally from Nevada? EDIT: Just spent the entire day stuffing ourselves on good vegan food. We get home, and I'm hungry again. This is what I get for not eating any rice all day. It's freaking 1:20 AM, and I'm craving a bowl of rice and beans. :mutter, grumble:
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Apr 15, 2012 06:19
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pim01 posted:Eek I can't make up my mind what to do with this kilo of oxtail
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Apr 15, 2012 08:11
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Steve Yun posted:Flip a coin, you can't lose with either. This is a dumb opinion. Of course you can lose either way. A kilo of meat is enough for four people in a normal, not-vegetarian. meal. If your party is four people, make a dumb soup. If it's more, use extenders and make a stew. As loving mythical food is, there still is basic goddamn science based on it, and how much one thing can feed one person. Don't be retarded.
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Apr 15, 2012 08:21
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SYFY HYPHY posted:This is a dumb opinion. Of course you can lose either way. A kilo of meat is enough for four people in a normal, not-vegetarian. meal. If your party is four people, make a dumb soup. If it's more, use extenders and make a stew. As loving mythical food is, there still is basic goddamn science based on it, and how much one thing can feed one person. Don't be retarded. lol  DRUNK TROLL MODE DETECTED <3 syfy hyphy
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Apr 15, 2012 08:38
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So, I don't think I posted this, but - I've started staging for a james beard dude recently. I did like 2 years ago, but pussed out - the guy who was in charge of my stage was a dick, didn't work out. This time it is working out though, and I'm learning some really awesome poo poo about hydrocollids and techniques I've never heard of before. probably the most striking thing I've picked up so far - they ash roast vegetables in their own ash. so like they'll take a shitton of beets and carrots and onions and absolutely incinerate them, and then take fresh veg and roast it in an oven covered with all that charred poo poo, then rinse them off and season. it's absolutely amazing, and imparts this ethereal complex smokey flavor that would be hard to put your finger on if you didn't know what in to making the dish. but aside from fringe 'cutting edge' poo poo, it's just good to step foot back in a kitchen...
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Apr 15, 2012 08:52
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mindphlux posted:lol I WILL LEVEL GEORGIA IF IT MEANS ENDING YOU aREN'T you an IT self-employed monkey these day, what is this staging poo poo.. <3 no my family is in georgia i probably woun't do that
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Apr 15, 2012 09:00
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So yeah either one is great but I'm partial to 꼬리곰탕 because it's what I grew up on.
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Apr 15, 2012 09:29
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꼬리곰탕 it is  . 12 hours of simmering to go, so I'm off to the chinese supermarket for kimchi and overpriced soju!It feels sort of wrong to pay five times the korean price for what amounts to a small bottle of watered down vodka. Still nice to get some when feeding people korean food, though .
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Apr 15, 2012 15:43
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Socialist holiday (part 1) finished - I ate stuff, and it was good! Also: The french drive worth poo poo, and now apparantly they speak english, so my efforts were wasted..
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Apr 15, 2012 17:39
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SYFY HYPHY posted:I WILL LEVEL GEORGIA IF IT MEANS ENDING YOU YEAH but part of being self employed means I have free time every now and again and besides all I want to do in my dream world is own a restaurant or brewpub or something so I can't get rusty now can I????
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Apr 15, 2012 19:48
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Just got a jar of some very tasty looking saffron threads as a gift and I have nothing to do all day today. What would be an awesome application for it?
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Apr 15, 2012 20:46
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