Search found 1320 matches

by K_F_o_l_e_y
July 8th, 2020, 4:00 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well. Even better is to take it a step fur...
by K_F_o_l_e_y
July 7th, 2020, 7:11 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

Bill Ackerman wrote:
July 7th, 2020, 6:13 pm
I had the cloth on a Superpeel ignite into flames once in my WFO. Use with care near a live fire.
Even better, looks like you would have to stick your arm into a WFO to use it!
by K_F_o_l_e_y
July 7th, 2020, 11:34 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? Generally, sticking (more to less): metal...
by K_F_o_l_e_y
July 6th, 2020, 9:57 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

AT THE RISK OF BEING BANNED: Cauliflower crust pizza

Was asked to make a keto pizza, so here it is. Reminded me more of a giant latke than a pizza, but it was still tasty and those who ate it were so happy to have their first "pizza" in months!
by K_F_o_l_e_y
July 6th, 2020, 7:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Pears sous vide poached in spiced syrah from Rhone
by K_F_o_l_e_y
July 1st, 2020, 2:31 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

Spicy San Marzano sauce, smoked ham, fresh Colombian buffalo mozzarella, arugula, black pepper, EVOO

6 hr rt ferment, 36 hr cold ferment, 2.5 min bake at 700°F deck/750°F dome in Pizzaiolo
by K_F_o_l_e_y
June 27th, 2020, 9:24 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

There might be a casserole thread where you could direct your question though. Someone clearly need to research the actual definition of "casserole". [snort.gif] However, I do agree with you that 99.9% of pizza in the US is either boring and/or just downright bad, much of it NY style, so thanks for...
by K_F_o_l_e_y
June 27th, 2020, 5:38 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

I wish I could make a pizza as pretty as this (and get that "slap" down):

by K_F_o_l_e_y
June 26th, 2020, 10:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 15930

Re: Why sous vide?

Chèvre & goat's milk kefir sous vide cheesecake, with cherries jubilee sauce
by K_F_o_l_e_y
June 26th, 2020, 10:53 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

Bud Insalata wrote:
June 25th, 2020, 9:41 am
Father's Day from a very hot wood/gas Earthstone ovenSmokes Salmon over dill creme fraiche .JPG
Do you deliver?
by K_F_o_l_e_y
June 21st, 2020, 4:14 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 15930

Re: Why sous vide?

I find SV eggs very hard to peel and prefer to steam eggs that require peeling The trick is to put them cold from the fridge right into the heated sous vide bath, then after cooking to ice bath them immediately and then let them fully cool in the fridge, crack the fat end on the counter and peel of...
by K_F_o_l_e_y
June 21st, 2020, 1:30 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 15930

Re: Why sous vide?

Sous vide deviled eggs (194°F x 20 min) with fresh Maille mustard, smoked paprika, capers & dill. Sous vide eggs are so much better than hard boiled!
by K_F_o_l_e_y
June 16th, 2020, 8:18 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you. If you are interested, please let me know you curren...
by K_F_o_l_e_y
June 15th, 2020, 9:00 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2201
Views: 189581

Re: Steak Porn

Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling? You can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher lev...
by K_F_o_l_e_y
June 6th, 2020, 8:02 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Sous vide & deep-fried chicken breast roulade, roasted carrots, sous vide onions, vegetable gravy (squash, carrots, onions, celery). Was having a zoom wine dinner with Philly friends last night, and was inspired to try one of the signature dishes from Blackfish byob (my favorite Philly area restaura...
by K_F_o_l_e_y
June 4th, 2020, 10:30 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Making meatballs: techniques for "loosening" up the mixture before balling?
Replies: 24
Views: 1007

Re: Making meatballs: techniques for "loosening" up the mixture before balling?

I'd run the compacted cold ground meat through the grinder with a large diameter (5mm) grinding plate. I'd be a little careful about using a mixer too much, since that is how you make sausages, which is exactly the opposite effect you are looking for. Another trick is to add 1.5% (w/w) Knox gelatin ...
by K_F_o_l_e_y
June 4th, 2020, 10:23 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Scott Brunson wrote:
June 4th, 2020, 6:25 am
Something green
Did your wife force you to include that for the kids?
[rofl.gif]
by K_F_o_l_e_y
June 2nd, 2020, 7:32 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1957

Re: Sourdough Thread

Linda Baehr wrote:
June 2nd, 2020, 6:31 pm
Just yogurt and flour?
I made this summary:
by K_F_o_l_e_y
June 1st, 2020, 2:08 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1957

Re: Sourdough Thread

I just got Apollonia Poilane's "Poilane: The Secrets of the World-Famous Bread Bakery", which came out last year, and I am reading the sourdough recipe, which she came up with to mimic the bakery's miche for the home baker. I'm a big fan of their bread, which Formaggio Kitchen in Cambridge has FedEx...
by K_F_o_l_e_y
May 30th, 2020, 7:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1957

Re: Sourdough Thread

My first attempt at a starter died about day 5. Tried to keep it simple 4oz water / 4oz AP flour. Day 2 thought I was rockin' it, rising and bubbling. Day 3 still good as far as I could tell. Then died down and hootch. Went from 24 hour feed to 12 hour. No luck. RIP Starting over..and I'm NOT a bak...
by K_F_o_l_e_y
May 28th, 2020, 9:12 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Smoker - what to purchase?
Replies: 133
Views: 5175

Re: Smoker - what to purchase?

I have the smaller Traeger and love it. But, no WiFi. I use a Weber thermometer with Bluetooth to monitor. BTW, local grill store recommended I switch to BBQ Delight pellets. They’ve stopped selling Traeger pellets due to allegations of Traeger using oils from the labeled wood rather than the actua...
by K_F_o_l_e_y
May 28th, 2020, 8:51 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

Is a stone necessary to make good homemade pizza? Does anyone just use a pre-heated cookie sheet or something similar? You can certainly make a decent pizza in your oven without a stone. Kenji Lopez-Alt at SeriousEats.com has a number of recipes for different styles. But in general, some sort of th...
by K_F_o_l_e_y
May 27th, 2020, 11:46 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Sous vide warm-aged sirloin with homemade Teppanyaki sauce (114°F x 90min + 131°F x 120min).

Made a huge batch of this sauce and froze portions. Nice to see it thaws without breaking.
by K_F_o_l_e_y
May 26th, 2020, 2:35 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest ...
by K_F_o_l_e_y
May 23rd, 2020, 10:28 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Smoked ham & Swiss sandwich, with fresh-baked French bread and hand-poured Maille mustard brought back from Dijon
by K_F_o_l_e_y
May 23rd, 2020, 10:09 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

I'm planning on making 3 pies (10") I want to use sourdough starter and AP or BF. These pies will be cooked in a home oven at a neighbor's house. I could use a recipe or rough percentages? thanks! I attended a Zoom pizza making class with David Nayfeld of SF's Che Fico yesterday. His recipe and dou...
by K_F_o_l_e_y
May 19th, 2020, 5:17 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Faux-smoked, oven-roasted chicken
by K_F_o_l_e_y
May 16th, 2020, 8:11 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Tried to find something, anything, in my empty fridge to put on a pizza, and then wouldn’t you know I then completely forget to put the garlic slivers on it lol. Oh well, it tasted pretty good anyway.
by K_F_o_l_e_y
May 14th, 2020, 6:15 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

For those that use fresh mozzarella, what is the best way to dry it out a little bit to avoid the water leakage during cooking? I've tried pressing it between paper towels, but to minimal effect. I put slices between paper towels on a plate, then put another plate on top and put in the fridge for a...
by K_F_o_l_e_y
May 14th, 2020, 4:43 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1403
Views: 80327

Re: It's been too long! Pizza!

DINNER TONIGHT: Spicy San Marzano sauce, smoked ham, fresh mozz, basil, black pepper, EVOO.

750°F deck/750°F dome x 110 sec in Breville Pizzaiolo.
by K_F_o_l_e_y
May 12th, 2020, 3:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2201
Views: 189581

Re: Steak Porn

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds) Kevin, what’s your thi...
by K_F_o_l_e_y
May 12th, 2020, 2:37 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2201
Views: 189581

Re: Steak Porn

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds)
by K_F_o_l_e_y
May 9th, 2020, 12:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Smoker - what to purchase?
Replies: 133
Views: 5175

Re: Smoker - what to purchase?

MitchTallan wrote:
April 27th, 2020, 6:10 am
I am sorry to sound like a broken record but pellet burners are like fake fireplaces
Given how many people have won the Jack Daniel's BBQ championship with pellet smokers, that's not a very strong argument.
by K_F_o_l_e_y
May 4th, 2020, 6:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Roasted Potatoes
Replies: 32
Views: 1555

Re: Roasted Potatoes

lots of variations. I’ve settled on parboiling chunks of Yukon golds, smashing them some, coating lightly in olive oil and spices—rosemary, garlic powder, pepper, sometimes paprika—baking in oven till crisp, turning occasionally. Delicious esp with the pan drippings of roast chicken or that provenç...
by K_F_o_l_e_y
May 4th, 2020, 4:09 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Granny Smith apple tart
by K_F_o_l_e_y
May 1st, 2020, 11:13 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Roasted Anjou pear with thyme, honey, smoked sea salt, Granny Smith apple sauce, cream
by K_F_o_l_e_y
April 27th, 2020, 7:20 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

For our Zoom wine dinner: roast dry-brined, spatchcocked chicken, glazed sous vide carrots, curry soubise sauce Wines: 2010 Roses de Jeanne / Cédric Bouchard Pinot Blanc Champagne Blanc de Blancs La Bolorée 2004 Domaine G. Roumier / Christophe Roumier Morey St. Denis 1er Cru Clos de La Bussière Kev...
by K_F_o_l_e_y
April 27th, 2020, 1:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: How to turn your AP flour into Bread Flour
Replies: 14
Views: 1043

Re: How to turn your AP flour into Bread Flour

Curious if anyone knows of a simple primer on flour types, appropriate uses for different applications etc.? I know there are plenty of books out there on the topic, but curious if there is a cheat sheet of sorts that you've used as a go to reference? Here's something: https://www.foodnetwork.com/r...
by K_F_o_l_e_y
April 27th, 2020, 1:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: How to turn your AP flour into Bread Flour
Replies: 14
Views: 1043

Re: How to turn your AP flour into Bread Flour

+1 They call themselves all purpose, but King Arthur and Heckers are both used by a lot of home breadmakers with perfectly fine results. Save the gluten flour for this bialy recipe: https://www.nytimes.com/1975/11/17/archives/de-gustibus-the-bialy-a-delight-for-the-breakfast-table.html -1 LOL, that...
by K_F_o_l_e_y
April 27th, 2020, 12:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

For our Zoom wine dinner: roasted dry-brined, spatchcocked chicken, glazed sous vide carrots, curry soubise sauce

Wines:
2010 Roses de Jeanne / Cédric Bouchard Pinot Blanc Champagne Blanc de Blancs La Bolorée
2004 Domaine G. Roumier / Christophe Roumier Morey St. Denis 1er Cru Clos de La Bussière
by K_F_o_l_e_y
April 26th, 2020, 8:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: How to turn your AP flour into Bread Flour
Replies: 14
Views: 1043

Re: How to turn your AP flour into Bread Flour

I would just use that flour at the 11.7 mark. Have added gluten before and it's not worth the effort. The difference is too minor. +1 They call themselves all purpose, but King Arthur and Heckers are both used by a lot of home breadmakers with perfectly fine results. Save the gluten flour for this ...
by K_F_o_l_e_y
April 26th, 2020, 1:06 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: How to turn your AP flour into Bread Flour
Replies: 14
Views: 1043

How to turn your AP flour into Bread Flour

DON'T HATE ME: Because I'm beautiful

Plus if you have some Bob's Red Mill Vital Gluten, you can turn any flour into "bread" flour:

https://www.chefsteps.com/activities/ho ... read-flour
by K_F_o_l_e_y
April 23rd, 2020, 8:54 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Costco $550 Belota Iberico
Replies: 73
Views: 7521

Re: Costco $550 Belota Iberico

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs..product.100512604.html Gotta love this review: "Putting it on the meat slicer and shaving was a great way to eat it. Each person in my home thought it tasted like rotten meat. I wasn’t pleased with it. So now I have a...
by K_F_o_l_e_y
April 23rd, 2020, 6:31 pm
Forum: Wine Talk
Topic: What is YOUR most recent wine purchase?
Replies: 13662
Views: 666530

Re: What is YOUR most recent wine purchase?

Never heard of them before, but took a flier on a couple of wines from 00 in Willamette Valley based on today's WA.

2017 00 Wines Chardonnay Chehalem Mountain
2017 00 Wines Pinot Noir Richard Hermann Cuvee
by K_F_o_l_e_y
April 23rd, 2020, 1:07 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Costco $550 Belota Iberico
Replies: 73
Views: 7521

Re: Costco $550 Belota Iberico

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs..product.100512604.html Gotta love this review: "Putting it on the meat slicer and shaving was a great way to eat it. Each person in my home thought it tasted like rotten meat. I wasn’t pleased with it. So now I have a...
by K_F_o_l_e_y
April 20th, 2020, 9:40 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1584
Views: 84296

Re: What did you cook tonight?

Sous vide yogurt cheesecake Instacart delivered my groceries, but claimed they couldn't find any BUTTERMILK for the sous vide cheesecake I wanted to make. Grrrr! But necessity is the mother of invention, so I made some sous vide yogurt and subbed in the equivalent weight of yogurt (not drained) inst...
by K_F_o_l_e_y
April 19th, 2020, 9:04 am
Forum: Wine Talk
Topic: ZOOM: Virtual wine dinner with Boston & Philly friends
Replies: 12
Views: 702

Re: ZOOM: Virtual wine dinner with Boston & Philly friends

Hi Kevin sounds great and hope all is well. I figured from the lineup before even seeing the pics that you did the Monte Bello!! Hey that chicken and potato setup looks great, nicely done. Have done a couple zoom tastings and it beats the alternative of no tastings!!! Be well Hey Greg, I do own a E...
by K_F_o_l_e_y
April 19th, 2020, 6:19 am
Forum: Wine Talk
Topic: ZOOM: Virtual wine dinner with Boston & Philly friends
Replies: 12
Views: 702

Re: ZOOM: Virtual wine dinner with Boston & Philly friends

How was the Poggione? I have a few bottles of the 2010 that I’m wanting to try but am thinking they are still too young. It was showing fantastically as far as I could see over Zoom! [wow.gif] Okay, I thought maybe there were shared tasting notes, discussion of the wines. This is the Cornoapocalyps...
by K_F_o_l_e_y
April 19th, 2020, 5:58 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 15930

Re: Why sous vide?

Sous vide Greek yogurt: 1) Pour 800g whole milk into 1 quart wide mouth Ball canning jar and seal lid 2) Put in sous vide bath starting at low temp ~110°F to avoid cracking due to temp shock 3) Ramp to 185°F; let go for 1 hour at final temp 4) Remove and let cool to 109°F on counter 5) Add 40g Fage...

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