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Posts by b1os

Had the Alaskan Smoked Porter 2013 today. I'm not alway the biggest fan of porters but this smoked one is pretty damn good.
I've had a bottle of La Rioja Alta Viña Alberdi Reserva 2007 today. More approachable than that other 2005 La Rioja Alta I've just had. Also had a bottle of Bruno Giacosa Roero Arneis '11 yesterday. Had it thrice so far, one of my favorite Arneis.
Tagliatelle/fettucine/whatever w/ ragù alla Bolognese yesterday. Rolled it out a bit thicker, cut the pasta by hand again. Along with a bottle of great Bruno Giacosa Roero Arneis '11. Today, again. Rolled it out even thicker (setting 5 on the Atlas pasta machine), then cut it with the fettucine attachment. Great results. No idea why Marcella insisted on cutting the tagliatelle by hand, 6 mm in width, when the fettuccine attachment produces perfect 6-8 mm wide...
Did you check eBay or something, brp2? Alinea sells reservations, right?
Yeah, it's pretty sweet, accentuated by that ripe pear note.
When the pasta dough slightly rips at the edges when rolling it out, what does it mean? Too dry? I've used around 200g 00 flour/2 eggs/some olive oil, as per Matt's suggestion, and applied Marcella's method. Also, I guess, it's better to close the window when preparing pasta dough, right?
I've had fantastic housemade gherkins/sour pickled cornichons at a Deli in Berlin (Mogg & Melzer), along with some great cole slaw and Reuben sandwich. The chicken liver brulée is fantastic too. And the bread! I also have to admit that I haven't really tried conserved mayonnaise. I've had the Kraft Miracel Whip stuff, some other Kraft, Knorr and Thomy stuff. None were really good. My favorite is probably Mc Donald's mayonnaise (not kidding) produced by Develey. Those...
Fair enough. I can't source any good buns, so the difference to homemade ones is tremendous. For mayonnaise, I suppose, one can even prefer the taste of conserved one since it's so different. Anyway, whipping it up is probably quicker than picking up the mayonnaise from said stores.
^Thanks. So you pretty much use TW's method, just inverted, and slightly more water. I've used the dilution-method a few times and wasn't overly happy either. Wasn't too happy with the 17g/240g/120s either, it's too malty/liquoricy.
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