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Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. indesertum

    indesertum Well-Known Member

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    not a thermamix? :fence:
     
  2. Rambo

    Rambo Well-Known Member

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    Welcome to the collective
     
  3. gomestar

    gomestar Well-Known Member

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    too hard to find and I also need a new espresso maker.
     
  4. impolyt_one

    impolyt_one Well-Known Member

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    Started a pot of homemade pho. We'll see how this turns out. I haven't gotten the topping stuff yet, just started the broth. I am using two whole wagyu leg bones sliced into 3" segments (that was one plastic grocery bag in itself) and then 4 pretty beefy oxtails that I'll add later.

    Still up in the air about using fish sauce, and the 'pho spices' that come pre-packaged, I got some and it has coriander seed, fennel, a cardomom pod, plus the usual star anise, clove, and cinnamon, but I wonder if I should forget about the fennel and coriander seed. I also worry that I didnt count out the cloves and it might be too clove-y, just threw what looked like about 10 in the sachet.

    I got some black rock sugar, looks like jaggery. WIll throw a small lump in there.

    At this point though, I've par-boiled the bones and cleaned them of scum, and now I'm bringing to a boil in fresh water. There's way too many opinions on the internet about what goes into pho, just about everybody's idea is different. :confused:
     
    Last edited: Oct 16, 2011
  5. indesertum

    indesertum Well-Known Member

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    do you also do a burnt onion?
     
    Last edited: Oct 16, 2011
  6. impolyt_one

    impolyt_one Well-Known Member

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    yeah I charred a few small little Japanese onions (they're sweet and hot) and then a couple knobs of ginger - i find Japanese ginger to be kind of mild and more fragrant than the ginger in other countries, has a thin lighter colored skin as well. I have a leftover peeled carrot in my fridge and I'm thinking of putting that in too. I disagree with the idea of putting daikon in there, not really into daikon soups. Still debating about the fish sauce. Some people swear by MSG as well. :confused:
     
  7. indesertum

    indesertum Well-Known Member

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    I would do kombu instead of msg.

    I'm so bad at flavoring things with fish sauce. Never comes out right
     
  8. gomestar

    gomestar Well-Known Member

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    just to see what it would do, I put like 2 pounds of ginger chunks and a little water in the Vitamix. It was all pulverized within seconds, and totally liquified a few seconds later.

    I might try it with an old Buick next.
     
  9. Manton

    Manton Well-Known Member

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    I don't understand the point of thermomix. It's convenient to heat and blend at the same time, that I get. But how hard is it to blend something, then pour it in a pan and heat it? Is that convenience worth the cost?
     
  10. indesertum

    indesertum Well-Known Member

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    well you cant do a hollandaise sauce that way
     
  11. itsstillmatt

    itsstillmatt Well-Known Member

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    It's like having an extra assistant in the kitchen who can stir shit while you can't.
     
  12. Manton

    Manton Well-Known Member

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    so do it on the stove.
     
  13. b1os

    b1os Well-Known Member

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    That's nice.
    I still have to open my Amedei Porcelana. How did you like it?

    Please tell me about the Michel Cluizels, too. I love their 45% Grand Lait.

    Actually I prefer chocolate rated by the Academy of Chocolate. That's why I've tried nearly every Amedei chocolate available here. I like them a lot. The 70% is great value.

    The Beni Wild Harvest (2nd from right) is good, too, though when I ordered it the description said it's conched for 72 hours. The one I received only was conched for I think 36 or 48 hours. Improved recipe...

    The Domoris are overpriced IMO. Amedei certainly isn't. :embar:

    How do you guys like Valrhona? They seem to be the most used ones in haute cuisine. I've tried their dark chocolate with caramelized orange cests. It was pretty good - and received an award.
     
    Last edited: Oct 17, 2011
  14. indesertum

    indesertum Well-Known Member

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    i'm actually munching/worrying on a piece of the porcelana right now. frickin fantastic. lots of fruity notes. sweet at first, mellows out, and it has that nice deep rich bitterness at the end with a looong finish. texture is perfect. snap sounds great.

    ive been working on the porcelana, the beni harvest, domori rio caribe, and the vahlrona bar for a week now. they're all so good. can't make up my mind. the beni harvest tbh has perfect texture. extremely smooth. but i'm not sure i'd be able to tell the difference between 72 and 48 hours of conching

    haven't opened the cluizel yet. i've had a few before (bought a few from a sandwich shop in chicago), but i cant tell you much besides that i thought they were worth the price.

    domori is certainly expensive, but still amazingly good.

    :fu: my local supermarket stocked that vahlrona bar yo'ure talking about :fu: but then they got rid of it. prolly a good thing for my wallet and body, but a shame for my tongue. ate way too many of those. vahlrona is pretty hyped, but imo worth it. -_- in ad hoc thomas keller proposed making chocolate chip cookies with a dark and a medium dark vahlrona bars. -_- no way




    also i think thermomix would make life easy, but i guess you could also draw the line somewhere before then.
     
    Last edited: Oct 17, 2011
  15. impolyt_one

    impolyt_one Well-Known Member

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    I want a thermomix, and not because I cook haute cuisine at home, I don't; I just find that a lot of basic comfort food type things I like cook and eat at home would be made easy with the Thermomix. Some examples I've thought of (reasoned with myself so that I can buy it someday)

    -I like to brown onions down for curries and stews; this takes about an hour to two hours depending on how many onions I use (I sometimes use like 6-10 onions if I'm making some epic batch of beef stew or curry rice) - Thermomix would reduce my work to about 5 minutes or less.
    - I would love to be able to have Eggs Benedict or Bearnaise sauce, but can't be assed to make sauce that often if I'm cooking proteins and other stuff. Thermomix could do that on its own, on the counter, while I cook
    -WIthout stirring, I'd imagine it can do sous vide things in small portions, like a couple vacuumed and weighted-down proteins, or onsen eggs, etc.
    -Back to sauces, I just really hate standing there for so long making veloutes, other emulsified sauces, having a sauce maker of sorts would be amazing.
    -all the regular functions of a food processor and mixer, etc.
    -slow cooker (don't know how much I'd use it for this though, I have never wanted a slow cooker but once and I'd buy the $30 machine if I really wanted one, but I guess if it had the function I'd use it once and see)
    -soups
    -could make the custard for ice cream. I don't have plans to buy an ice cream maker but would like to serve savory ice creams and stuff once in awhile.
     
  16. gomestar

    gomestar Well-Known Member

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    got a new wine fridge
     
  17. mgm9128

    mgm9128 Well-Known Member

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    I should get married.
     
  18. kwilkinson

    kwilkinson Well-Known Member

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    Ec? Vt? Viking?
     
  19. gomestar

    gomestar Well-Known Member

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    ha, hardly, Cuisinart from Crate and Barrel. GF insists on MIele appliances for most everything except the stove, but they didn't have a freestanding unit. And for some reason I couldn't find a Vinotemp that was in the right dimensions (or maybe I did and it was like $1.2K).
     
  20. mgm9128

    mgm9128 Well-Known Member

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    Are you still getting those ecume plates? I bought a few pieces by Bernadaud and really love the quality.
     

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