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by Kenny H
July 1st, 2020, 11:05 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

mike pobega wrote:
June 30th, 2020, 3:46 pm
Can't stop. Won't stop.
Also, need a crumb shot of this particular dough. It is interestingly different in shape and spotting from a sourdough.
by Kenny H
July 1st, 2020, 6:20 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

That looks fantastic!
by Kenny H
June 30th, 2020, 6:56 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1574
Views: 83981

Re: What did you cook tonight?

Happy 35th Anniversary to HRH Yukon Gold Crisps in Duck Fat House Made Crème fraîche Ossetra Caviar Malossol Garlic Chive https://i.ibb.co/9bMHMMz/EB100-BC4-87-C8-4028-AB2-B-00-AB52-A66857.jpg Foie Gras Sourdough Toast Apricot Coulis Hawaii Pink Salt https://i.ibb.co/sVG4G6S/27-F9-F7-EF-72-D7-425-B...
by Kenny H
June 30th, 2020, 6:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: New York City Restaurants
Replies: 2456
Views: 152203

Re: New York City Restaurants

Robert Dentice wrote:
June 29th, 2020, 9:02 am
Fantastic meal at The Four Horsemen:

Absolutely fantastic meal there last summer. Happy for them, depressed for us!
by Kenny H
June 26th, 2020, 3:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

Why is this thread still going strong? When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash. Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza. A little known music...
by Kenny H
June 25th, 2020, 10:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Ooni Discussion
Replies: 15
Views: 666

Re: Ooni Discussion

** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great. Your hydration for sourdough will stay similar around mid 60's. When you are feeding your starter it ...
by Kenny H
June 21st, 2020, 9:32 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

Sourdough 96hr ferment 700F in Ooni. Vegetarian with fresh garden english peas, confit herb tomato, ricotta, mozz. Arugula went on after.
8DBE8AF7-FD4E-412C-A1D9-CEDCDEB559C7.jpeg
51C75517-284F-434C-AD74-00D8645FEB32.jpeg
by Kenny H
June 17th, 2020, 7:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice! pizza.jpg Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero e...
by Kenny H
June 17th, 2020, 5:13 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

I will have to try some different flours. I have done 96hrs at 38*F with 80% OO, 10% spelt, 5% hard red wheat, 5% AP and gotten excellent results several times.

I should have also mentioned I am doing sourdough, no added yeast.
by Kenny H
June 16th, 2020, 7:59 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

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 Kenny H
June 16th, 2020, 9:55 am
Forum: Wine Talk
Topic: TN: 2010 Domaine Bernard Baudry Chinon Les Grézeaux - WOW WOW
Replies: 42
Views: 1673

Re: TN: 2010 Domaine Bernard Baudry Chinon Les Grézeaux - WOW WOW

That note sounds exactly like what I want to be drinking, even on a hot day!
by Kenny H
June 15th, 2020, 9:32 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

sourdough 84hr cold ferment 10%spelt 5% hard red wheat 68%hydration 10% starter 89DB1924-956F-4C99-9F47-51F6590027E3.jpeg bbq harissa preserved lemon smoked chicken castelvetrano olive cilantro 0012BE41-45EC-4558-90D6-3D49E20EF539.jpeg bavarian style whole mustard fresh iowa horseradish caramelized ...
by Kenny H
June 15th, 2020, 9:27 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

mike pobega wrote:
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 hours cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
Beauty!
by Kenny H
June 11th, 2020, 1:01 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Another revolting American concoction-and it’s not as bad as I thought it would be.
Replies: 51
Views: 1307

Re: Another revolting American concoction-and it’s not as bad as I thought it would be.

I think PBJs are good but we don't eat them. Now PB, banana, bacon, you bet. I will only admit this once but as a kid, PB, mayo, velveeta, pickle. Not from a parent, we made it up. BTW- if you can find the "Old Home" all natural peanut butter in the refrigerated section, it is delicious. Otherwise n...
by Kenny H
June 6th, 2020, 6:14 pm
Forum: Wine Talk
Topic: TN: 2010 Rhys Syrah Skyline Vineyard
Replies: 23
Views: 1241

Re: TN: 2010 Rhys Syrah Skyline Vineyard

Can we all just pause for a minute to recognize the improbability of Alfert praising a domestic syrah? I was almost sure his fellow twig and dirt cult would be along shortly to scold this indiscretion! Come on, Kenny-Boy, I’ve been praising Halcon for quite some time! So yea, they are few and far b...
by Kenny H
June 6th, 2020, 3:29 pm
Forum: Wine Talk
Topic: TN: 2010 Rhys Syrah Skyline Vineyard
Replies: 23
Views: 1241

Re: TN: 2010 Rhys Syrah Skyline Vineyard

Can we all just pause for a minute to recognize the improbability of Alfert praising a domestic syrah? I was almost sure his fellow twig and dirt cult would be along shortly to scold this indiscretion!
by Kenny H
June 5th, 2020, 9:50 pm
Forum: Wine Talk
Topic: TN: 2010 Rhys Syrah Skyline Vineyard
Replies: 23
Views: 1241

Re: TN: 2010 Rhys Syrah Skyline Vineyard

Have you had the 2010? I did not find this bottle jammy at all. Because I don’t send jammy shit!! 😂. I remember some vines were grafted over, a shame it is these. The bottle I had before sending 2 more to the Cuban Muscle was so savory, I had to leave it to the expert. The bottle I had was full of ...
by Kenny H
May 25th, 2020, 2:12 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1574
Views: 83981

Re: What did you cook tonight?

Veggie curry with garden turnip and radish greens, toum garlic sauce, canned garden tomato jalapeño relish, duck eggs from my buddy boiled then sous vide for max goo. 6406CE2D-77F2-4EE4-8275-AAAC9D2ACF55.jpeg 44186EBC-AE03-40E0-92AE-6367D06C8537.jpeg And some duck. D211A9B5-C447-49E6-9DAF-1A8BE7E086...
by Kenny H
May 21st, 2020, 12:31 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2198
Views: 189297

Re: Steak Porn

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...
by Kenny H
May 21st, 2020, 11:19 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2198
Views: 189297

Re: Steak Porn

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...
by Kenny H
May 20th, 2020, 7:09 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2198
Views: 189297

Re: Steak Porn

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...
by Kenny H
May 7th, 2020, 9:55 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Kenny H hot sauce batch #3?
Replies: 6
Views: 735

Re: Kenny H hot sauce batch #3?

so 2 weeks later and last night there was a small package by my door.. i tried a quick hit and was amazed by the depth of the clean pepper taste but really wanted to wait for eggs this morning, and damn i'm glad i did! it's really just deep unadulterated pure pepper flavor with enough fruit and hea...
by Kenny H
May 6th, 2020, 8:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1574
Views: 83981

Re: What did you cook tonight?

LMD Ermitaño wrote:
April 27th, 2020, 10:36 am
After a rather strange blind online wine session, I made a simple dish of linguine with scallops & salmon roe. Total cooking time around 25 minutes.
Shoot sorry I missed this, Noel. That is a brilliant "simple" dish. Thanks for the reminder!
by Kenny H
May 6th, 2020, 8:15 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1918

Re: Sourdough Thread

Beautiful, nicely done! I am doing a bunch of sourdough but still working on technique. Of course I went to order a bunch of baking tools from Amazon and everything is a few weeks out, of course. Anyway, it has been fun. I supplied several friends with starters and there is now a sort of baking comp...
by Kenny H
May 6th, 2020, 6:51 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 20
Views: 933

Re: FERMENTATION Thread

Good topic Linda. But pickling is different from fermenting, although I'd very happily eat those fish!! I'm OK at pickling since I kind of grew up watching my grandparents and my mother do it. But fermenting is something else. I've tried several times with Kim Chee and always end up with some rotti...
by Kenny H
May 4th, 2020, 5:41 pm
Forum: Travel and Restaurants Forum
Topic: What is top frequent flyer status really worth?
Replies: 42
Views: 2837

Re: What is top frequent flyer status really worth?

I didn't see it mentioned, but did you get the email a couple weeks ago that your 2020 status will be extended through 2021?

I agree it is not worth it unless you are right there and one or two trips that you want to do take you over the line.
by Kenny H
May 4th, 2020, 5:59 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 20
Views: 933

Re: FERMENTATION Thread

I ferment hot sauce every year with the garden. Been fermenting kimchi lately with the Mother in Law's recipe, I adjust with a longer fermentation. Also do the fermented lemon, essential staple. Lots of sourdough lately. I have not tried mushrooms but very interested to once I get some fresh stuff. ...
by Kenny H
May 2nd, 2020, 7:53 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1380
Views: 79764

Re: It's been too long! Pizza!

Dude that Detroit is rocking! Moroccan cauliflower and fried tofu on a cauliflower quattro formaggio béchamel with confit garlic and preserved lemon, sourdough crust. The milk for the bechamel was reserved from braising cauliflower, then added to roux before adding quattro formaggio. Tofu was compre...
by Kenny H
April 29th, 2020, 6:45 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Best carbonara recipe?
Replies: 17
Views: 1010

Re: Best carbonara recipe?

You can order it online here if you can't find it locally: https://laquerciashop.com/collections/kitchen-magic LaQuercia is ❤️❤️❤️ For sure! I’m a huge fan of the speck and Tamworth pancetta. They are local to us and raise heirloom pigs free range. Their acorn fed (oak makes up the great majority o...
by Kenny H
April 29th, 2020, 1:32 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Best carbonara recipe?
Replies: 17
Views: 1010

Re: Best carbonara recipe?

Betty C wrote:
April 29th, 2020, 12:31 pm
Brian S t o t t e r wrote:
April 29th, 2020, 4:46 am
I’ve never heard of guanciale. Can this be found in grocery stores or do I need to source it from a specialty shop?
You can order it online here if you can't find it locally: https://laquerciashop.com/collections/kitchen-magic
LaQuercia is ❤️❤️❤️
by Kenny H
April 29th, 2020, 8:58 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Best carbonara recipe?
Replies: 17
Views: 1010

Re: Best carbonara recipe?

Also key is using the double boiler method for final step so you don't curdle your sauce.
by Kenny H
April 28th, 2020, 7:11 pm
Forum: Wine Talk
Topic: TN: 2018 Walter Scott Chardonnay Seven Springs Vineyard
Replies: 7
Views: 597

Re: TN: 2018 Walter Scott Chardonnay Seven Springs Vineyard

These sound ridiculous. In for a case of 7 springs and X.
by Kenny H
April 28th, 2020, 7:05 pm
Forum: Wine Talk
Topic: TN: 1996 Charles Joguet Chinon Les Varennes du Grand Clos
Replies: 10
Views: 542

Re: TN: 1996 Charles Joguet Chinon Les Varennes du Grand Clos

Sounds delicious and right up my alley. But were the needles piney or more biohazard?
by Kenny H
April 25th, 2020, 8:08 pm
Forum: Wine Talk
Topic: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard
Replies: 16
Views: 974

Re: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard

Following up on this day two. Managed to sneak a 1oz pour from Suzy. The lemon and acidity is still in control but now we have flint and aged cheese reduction. All of the fruit is there and it remains a solid wall of balanced and composed chard. I do not purport to know what that means but perfectly...
by Kenny H
April 24th, 2020, 6:57 pm
Forum: Wine Talk
Topic: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard
Replies: 16
Views: 974

Re: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard

We couldn't help ourselves and cracked one with some Moroccan style cauliflower, preserved lemon, and tahini sauce. Here is the note. I asked Suzy what she thought about it. Says she doesn't want to tell me because then I will drink it too. Mentions it is very different (we are chablis and white bur...
by Kenny H
April 23rd, 2020, 8:19 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Kenny H hot sauce batch #3?
Replies: 6
Views: 735

Re: Kenny H hot sauce batch #3?

A man after my own heart! I also heartily approve of this application, a smoked egg with this sauce is a match made in Martinique. First off, it is true, I did scour the Caribbean for peppers! I have been propagating these seeds for 5 years now. They were so good when I first had them that I subject...
by Kenny H
April 23rd, 2020, 8:09 pm
Forum: Wine Talk
Topic: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard
Replies: 16
Views: 974

Re: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard

For those who have 3+ bottles (if not 2), I would recommend opening one now to formulate your own opinion. While awfully tasty, this '17 didn't strike me as being as good as the superlative 2012, and I might put the '13 ahead of the '17, too. The 2012 was special for sure, it is not often I remembe...
by Kenny H
April 23rd, 2020, 4:25 pm
Forum: Wine Talk
Topic: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard
Replies: 16
Views: 974

Re: WHOA! TN: 2017 Rhys Chardonnay Horseshoe Vineyard

Dammit. Now I have to crack it because why miss out. Bury the rest.
by Kenny H
April 22nd, 2020, 8:10 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

Well plenty of "oh no you didn't" but the real question is how did they turn out Kenny? And where did you get that knife flirtysmile They were extremely good, tenderness was spot on. As mentioned I got nuttiness but no cheese and a fair bit of pleasing aged mineral effect. Not nearly as good as you...
by Kenny H
April 22nd, 2020, 3:34 pm
Forum: Wine Talk
Topic: What happened with Arcadian??
Replies: 22
Views: 2206

Re: What happened with Arcadian??

Scott Watkins wrote:
April 22nd, 2020, 1:24 pm
I emailed Joe after his comment on his Syrah in the other thread, did not ask him about the current state of affairs but I did ask if I could get any mags of Pinot. He sent me a list and now they are in my cellar.
Smart!!
by Kenny H
April 21st, 2020, 6:44 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

If it were as simple as throwing it in the fridge that is all people would do and commercial apps wouldn't have dedicated cabinets. Most don't, and most do, respectively. Have done many by just throwing it in the fridge I do not discount that possibility as noted, and for science I will try it.
by Kenny H
April 21st, 2020, 6:18 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

So this is where a chemistry, physics, and food science background, comes in handy. That blog post is totally bunk. The material can expel water and is also oxygen permeable (the molecules are not a size difference that would be differentiated in a plastic film) although as I mentioned I do not thin...
by Kenny H
April 21st, 2020, 4:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

BTW- I am not advocating or dissing this in anyway, but here is an old blog about this http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/ Now see, that is useful! However I am not sure the science is completely solid on the oxygen aspect. The vac bag isnt perfect first off, th...
by Kenny H
April 21st, 2020, 12:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

I used one a few years ago. As I recall the bag helped with odors. The results were not the same as true dry aged IMO. That is an interesting observation. I did note this was more nut and mineral than the more nutty/cheesy versions I have had from Flannery. Now I don't know if that is more to do wi...
by Kenny H
April 21st, 2020, 12:45 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

Perhaps you just happen to have the right environmental/equipment factors? If it were as simple as throwing it in the fridge that is all people would do and commercial apps wouldn't have dedicated cabinets. Most don't, and most do, respectively. Let's not dispute the bag is permeable which is the o...
by Kenny H
April 21st, 2020, 12:09 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

Perhaps you just happen to have the right environmental/equipment factors? If it were as simple as throwing it in the fridge that is all people would do and commercial apps wouldn't have dedicated cabinets. Most don't, and most do, respectively. Let's not dispute the bag is permeable which is the on...
by Kenny H
April 21st, 2020, 11:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

What's the purpose of the permeable bag? Why not just leave the cut open to the air in the fridge? How does the bag help? Voodoo magic and marketing. Please explain. I understand dry aging can be done without it. But this is into the bag, done. No fuss worrying about humidity control, air, temp, et...
by Kenny H
April 21st, 2020, 11:16 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

..
by Kenny H
April 21st, 2020, 11:15 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Dry aged steak umai bag
Replies: 25
Views: 1153

Re: Dry aged steak umai bag

What's the purpose of the permeable bag? Why not just leave the cut open to the air in the fridge? How does the bag help? Moisture control and also the initial application is done when the primal is still "wet", so there is an initial boundary layer that forms the basis of the ensuing pellicle.
by Kenny H
April 21st, 2020, 7:58 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Purple Carrots ... no not Heston trickery
Replies: 9
Views: 788

Re: Purple Carrots ... no not Heston trickery

So what’s with purple carrots (and potatoes and whatever else). Surely they can look dramatic on the plate. But why is it they mostly seem to have an orange core? That’s just weird. Are they dyed ? Today I’m cooking some purple carrots that for the first time are purple all the way through. We’ll s...

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