Search found 961 matches
- February 19th, 2019, 9:26 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
Accompanying the Flannery steak in truffle sauce I posted in the Steak Porn thread, I also prepared the following for a Valentine's Day dinner for 2 couples: SALAD: Spicy caesar, with green and black kale, radicchio di treviso, mint, cilantro, Fresno chilies (on the side), home-made dressing and Par...
- February 17th, 2019, 12:57 pm
- Forum: Epicurean Exploits
- Topic: Steak Porn
- Replies: 1805
- Views: 144611
Re: Steak Porn
For Valentine's Day, Flannery "Midwestern" prime Filet Mignon (6 oz), with ChefSteps Périgord Black Truffle sauce, celery root purée, celery root salad. Pre-seared steaks with mayo, then sous vide 130°F x 1 hr in the sauce. Sides were garlic butter-roasted fingerling potatoes and apple cider vinegar...
- February 13th, 2019, 12:14 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
CHICKEN THIGHS: Boneless, skinless chicken thighs sous vide 167°F x 45 min in ChefSteps' VADOUVAN CURRY sauce (with flavors of garlic, cumin, mustard seeds, fenugreek, bergamot, yogurt), served with oven-roasted carrots and jasmine rice. For the carrots, toss pealed carrots with EVOO, salt, pepper a...
- February 3rd, 2019, 2:54 pm
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
BONE-IN PORK CHOP: Sous vide 137°F x 45 min in ChefSteps' "New School Teriyaki" sauce, with steamed broccoli & jasmine rice
https://shop.chefsteps.com/products/new-school-teriyaki
https://shop.chefsteps.com/products/new-school-teriyaki
- January 30th, 2019, 5:03 pm
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
ATLANTIC COD LOIN: Sous vide in ChefSteps' lemon beurre blanc sauce at 113°F x 40 min, with 30-minute oven sushi rice and quickly blanched green beans
- January 28th, 2019, 5:32 pm
- Forum: Wine Talk
- Topic: Kickstarter: ZOS Halo wine preservation system
- Replies: 32
- Views: 3583
Re: Kickstarter: ZOS Halo wine preservation system
How many times were you accessing each of those bottles?
- January 28th, 2019, 12:59 pm
- Forum: Wine Talk
- Topic: Kickstarter: ZOS Halo wine preservation system
- Replies: 32
- Views: 3583
Re: Kickstarter: ZOS Halo wine preservation system
Could you describe what you mean by fast Todd?Todd F r e n c h wrote: ↑January 28th, 2019, 10:16 amI love mine but the cartridges run out SO fast and they are SO expensive...I just stopped using it.
- January 28th, 2019, 9:58 am
- Forum: Wine Talk
- Topic: Kickstarter: ZOS Halo wine preservation system
- Replies: 32
- Views: 3583
Re: Kickstarter: ZOS Halo wine preservation system
This seems to be the only thread on the ZOS wine preservation system, which is on the market. Not a good sign lol. But has anyone used it extensively? I gather from comments on the WineEnthusiast page, the original cartridges had some problems that may have been resolved now. https://www.wineenthusi...
- January 24th, 2019, 1:01 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
BONE-IN PORK LOIN CHOP: Seared, sous vide at 135°F x 90 min in @ChefSteps' fig & apricot mostarda sauce, served with creamy polenta, green beans, thyme
- January 23rd, 2019, 8:15 am
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
Another fantastic meal at Troquet, and the Summer Wine Sale is back on for the month of January. Excellent bottle of 1978 Ch. Haut Brion was WOTN (WOTY so far), but everything was in great shape. Yes, even the 1973 Cave Cooperative de Fleurie, which was probably my second favorite wine. More proof B...
- January 18th, 2019, 11:37 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks? Every cooking technique has its advantages and disadvantages. Yes, the dryer the surface of the steak is, the easier it is to get a good crust on it when searing. But most people...
- January 18th, 2019, 10:54 am
- Forum: Epicurean Exploits
- Topic: Burger Porn
- Replies: 87
- Views: 3350
Re: Burger Porn
I can still remember the arguments my siblings and I had about McDonalds vs Burger King vs Wendy's, and I still have a fond place in my heart for the good ol' Big Mac...
The Automatic's (Cambridge, MA) Mondays-only "Big Mac" special reminds we why: It's delicious!
The Automatic's (Cambridge, MA) Mondays-only "Big Mac" special reminds we why: It's delicious!
- January 17th, 2019, 12:03 pm
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
WARM CARROT SALAD: Sous vide carrots (194°F x 15 min), served with Indian chaat masala spice blend, cilantro, mint, toasted almonds, lime juice and Greek yogurt
- January 16th, 2019, 9:58 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
18-HOUR: Sous vide beef short ribs, with carnaroli risotto & asparagus
https://www.chefsteps.com/activities/bo ... short-ribs
https://www.chefsteps.com/activities/bo ... short-ribs
- January 14th, 2019, 2:15 pm
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
Looks beautiful, Kevin. Did you like it? Did you pair it with wine? It was quite tasty, although I made it because a couple of vegetarians were in attendance (next course was short rib lol). The fantastic Greek yogurt I got at Formaggio Kitchen in Cambridge really made the dish (need to find out wh...
- January 14th, 2019, 7:56 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
ROCKET SOUP (Shorbat Jarjir): a vegetarian dish made with arugula, spinach, cilantro, potato, onion, garlic, turmeric, nutmeg, allspice and Greek yogurt (recipe from Food & Wine).
- January 14th, 2019, 7:52 am
- Forum: Epicurean Exploits
- Topic: Steak Porn
- Replies: 1805
- Views: 144611
Re: Steak Porn
Little bits of it peak through.Brian Tuite wrote: ↑January 12th, 2019, 8:21 amHow can you tell the meat looks prettier when it is swimming in sauce? Serious question.K_F_o_l_e_y wrote: ↑January 9th, 2019, 7:04 am
So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier.
- January 11th, 2019, 12:21 pm
- Forum: BYO Forum - Wine at Restaurants
- Topic: Philadelphia, PA
- Replies: 459
- Views: 84075
Re: Philadelphia, PA
Speaking of good pasta, what restaurants do you recommend? I'm craving some tajarin with porcini mushrooms, like what you would find in Piemonte. Does anyone know how Le Virtu is doing since Joe Cicala and his wife left? I will never forget that restaurant thanks to the 40-course, 9 1/2 hour-long "...
- January 11th, 2019, 12:18 pm
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
BOSTON STYLE: Two Pearl all beef hot dogs, with sauerkraut, mustard, griddled homemade New England-style buns, at Mamaleh's Delicatessen in Kendall Square, Cambridge, near MIT. Probably Boston-area's best Jewish deli restaurant.
- January 10th, 2019, 7:20 pm
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
Not a good few months for Boston dining: B3, L'Espalier, Erbaluce, Cultivar, Shepard, Brasserie Jo, Les Sablons...all closed. Erbaluce and B3 are particularly sad for me.
On the positive side, we no longer have to warn visitors away from Durgin-Park (just Union Oyster House).
On the positive side, we no longer have to warn visitors away from Durgin-Park (just Union Oyster House).
- January 9th, 2019, 7:54 am
- Forum: Wine Talk
- Topic: SQN Questions
- Replies: 84
- Views: 6533
Re: SQN Questions
Received an email yesterday requested updated shipping information for the Fall 2018 offering to ship, weather permitting.
Does anyone know their typical shipping window in the Spring?
Does anyone know their typical shipping window in the Spring?
- January 9th, 2019, 7:04 am
- Forum: Epicurean Exploits
- Topic: Steak Porn
- Replies: 1805
- Views: 144611
Re: Steak Porn
Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe sear before sous vide? haven't seen anyone do that. what's the rationale? In this case, the steak is actually sous ...
- January 8th, 2019, 11:15 am
- Forum: Epicurean Exploits
- Topic: Steak Porn
- Replies: 1805
- Views: 144611
Re: Steak Porn
Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe
- January 4th, 2019, 5:40 pm
- Forum: Wine Talk
- Topic: Cellar Tracker archetypes
- Replies: 121
- Views: 4760
Re: Cellar Tracker archetypes
007: Has a yellow star next to his CellarTracker ID, but you can't remember who the @#$% he is or why you friended him
- January 3rd, 2019, 11:57 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside. If you pan sear it briefly before hand and the Sous Vide it it looks like that?? It's covered in sauce! These ChefStep sauces are designed to be sous vide with you...
- January 3rd, 2019, 8:02 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.
- January 2nd, 2019, 7:59 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
ORANGE: Ricotta cheesecake, with sous vide strawberry jam (not sure if that was the best pairing, but had a jar left over from a regular cheesecake) Recipes from Boston Globe and ChefSteps: https://www.bostonglobe.com/lifestyle/food-dining/2018/11/26/recipe-orange-ricotta-cheesecake-light-and-loaded...
- January 2nd, 2019, 6:56 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
My ChefAlarm reads about 0.4 degrees higher than my Thermapen.Joe Chanley wrote: ↑January 2nd, 2019, 6:39 amregarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly
- January 1st, 2019, 12:08 pm
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
Sous vide roasted carrot Pot de Crème, with hickory-smoked bacon, Bartlett pear, thyme, breadcrumbs, served as a savory side with sous vide ribeye and roasted dukkah-spiced asparagus
• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps
• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps
- January 1st, 2019, 12:05 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety. When you open the link, you will see linked butt...
- December 31st, 2018, 5:44 am
- Forum: BYO Forum - Wine at Restaurants
- Topic: Greater Boston
- Replies: 88
- Views: 10223
Re: Greater Boston
Saw a comment online that 300 Saratoga Cafe, Boston's only legal BYOB has closed. Not totally surprised, as it didn't seem to ever catch on, and the Facebook controversy probably didn't help. Even I haven't been back after the 3 or so times I went, although I though the food was decent (about equiva...
- December 30th, 2018, 5:05 pm
- Forum: Wine Talk
- Topic: IG (Instagram) from WBers?
- Replies: 157
- Views: 5615
Re: IG (Instagram) from WBers?
What were your most liked IG posts in 2018? Type in your ID into 2017bestnine.com and see:
- December 29th, 2018, 8:50 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp? *assuming being careful not to go over desired temp Yes, hot tap water is preferred to reduce time to reach temp. Some people’s even put the pot o...
- December 29th, 2018, 5:27 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Is that good?
![[new-here.gif] newhere](./images/smilies/new-here.gif)
- December 29th, 2018, 5:25 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
- December 27th, 2018, 12:16 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
THE PERFECT: 75-degree sous vide egg Video: https://www.instagram.com/p/Br5y37rgM30/ Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whi...
- December 27th, 2018, 5:34 am
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
L'Espalier is closing after 40 years this week:
https://www.bostonglobe.com/lifestyle/f ... story.html
https://www.bostonglobe.com/lifestyle/f ... story.html
- December 26th, 2018, 9:32 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
I made them too (8 oz), with sous vide strawberry jam (no crust)!Andrew M c C a b e wrote: ↑December 26th, 2018, 8:48 amSous vide cheesecake jars were a hit at christmas dinner. Prebake graham cracker crusts at 350 in the oven for 10 min then fill with the filling. Made 8 4 oz jars. 1.5 hr at 176 deg and 4 hours in the fridge. Good stuff!
- December 26th, 2018, 6:57 am
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
Continuing to work my way through ChefStep's new "Joule Ready" pre-made sous vide sauces. My third sauce was "Spicy Citrus BBQ", which is made with Korean gochujang. I used boneless, skinless chicken thigh, seared on one side and then sous vide at 149°F x 45 min, and served with grilled scallions, s...
- December 25th, 2018, 3:19 pm
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
Devra First (Globe reviewer) didn't seem very enthused by the food at No. 9 Park recently (she re-visted all of Barbara Lynch's restaurants): https://www.bostonglobe.com/lifestyle/food-dining/2018/11/06/barbara-lynch-has-influenced-boston-dining-for-years-ate-all-her-restaurants-find-out-how-they-ar...
- December 25th, 2018, 3:22 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
XMAS EVE DINNER: Sous vide wild sockeye salmon (122°Fx30m), pea-herb mash, N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé
- December 25th, 2018, 3:21 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
- December 23rd, 2018, 5:16 am
- Forum: Epicurean Exploits
- Topic: What did you cook tonight?
- Replies: 1218
- Views: 55242
Re: What did you cook tonight?
FUN WITH SATSUMAS: Treated with Pectinex Ultra SP-L (pectinase) to remove the pith, which taste WAY better than canned Mandarin orange segments
I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...
I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...
- December 17th, 2018, 7:18 pm
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
Care to place a bet on that? Been there a few times when I drive up to visit. They are NOT disappearing. Not a chance. I'm sure that you are correct, but I've never been to a highly rated restaurant so dead on a Friday night in good weather. The contrast between Troquet and Craigie on Main was abso...
- December 17th, 2018, 11:25 am
- Forum: Epicurean Exploits
- Topic: Animal Farm Butter For Sale
- Replies: 42
- Views: 2369
Re: Animal Farm Butter For Sale
I guess it's Kerrygold for you.
- December 17th, 2018, 11:22 am
- Forum: Epicurean Exploits
- Topic: The Most Pretentious Crappy Restaurant Review I have ever read.
- Replies: 11
- Views: 877
Re: The Most Pretentious Crappy Restaurant Review I have ever read.
Not only do I refuse to go to that place, I refuse to read reviews about it.
- December 17th, 2018, 11:17 am
- Forum: Epicurean Exploits
- Topic: What’s your go-to sauce for Filet Mignon?
- Replies: 27
- Views: 877
Re: What’s your go-to sauce for Filet Mignon?
Ketchup
Heinz, because I'm a snob.
Heinz, because I'm a snob.
- December 16th, 2018, 7:25 pm
- Forum: Epicurean Exploits
- Topic: Boston Dining
- Replies: 53
- Views: 1589
Re: Boston Dining
Care to place a bet on that?jan.brekke wrote: ↑December 16th, 2018, 6:51 pmThis place has the feel of a restaurant that won't be around long.
- December 16th, 2018, 3:53 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
I'm working my way through all 16 of the new "Joule Ready" pre-made sous vide sauces from ChefStep. My second sauce was "Creamy Carrot", which I used to prepare Islandic cod loin (sous vide 113°F x 50 min for 1 1/4" thick). https://shop.chefsteps.com/products/creamy-carrot-sauce Opening up the folde...
- December 16th, 2018, 3:48 pm
- Forum: Epicurean Exploits
- Topic: Why sous vide?
- Replies: 190
- Views: 4835
Re: Why sous vide?
A side note about cooking multi-color carrots. Separate the purple ones from the others as the purple will bleed into and discolor them. I do this all the time and never have a problem. Hmmm. I did it twice with them bleeding before I made the switch to separating them. Hmmm...I've certainly heard ...