Recent content by queequeg

  1. queequeg

    Where can i find this piping tip/nozzle?

    To me that looks like a larger version of the Piping Paradise 136. I can't think of a similar one that's the size you want, though if you just want something for home use I'd honestly just use a spritz press with a wreath plate, ideally one where you can control the pressing mechanism instead of...
  2. queequeg

    Omelet production: Cheap pans o' plenty or sparing high quality cookwear?

    Carbon steel all day. Take a slow Tuesday and get everyone in on seasoning them. It takes about 15 rounds to get a good solid season, so they'll all have practice. After that, they'll stand up to all sorts of abuse and neglect and are easy to bring back to life (the pans, I don't know about your...
  3. queequeg

    Secrets of baked alaskas

    The November/December 2015 issue of Cook's Illustrated has a fantastic and in-depth 3 page article on the perfect Baked Alaska, including plenty of trouble shooting. I haven't tested it myself, but ATK is famous for its meticulous recipe development, so that might not be a bad place to start.
  4. queequeg

    Diet Dilemma

    I know your diet says little to no salt, but I'm going to suggest brining your chicken after it's thawed. An hour's soak in a brine with 1/2 cup of salt to a gallon of water isn't really going to add a significant amount of salt to your intake but it will dramatically increase the moisture...
  5. queequeg

    From scrach or out of the box

    Oh @Pete, that made me laugh out loud. My grandmother's baked goods were what first inspired me to go into pastry. She was a difficult person but was forthcoming with all her recipes except for her orange cake. She'd never even give me a hint. So there I am spending absolutely scandalous...
  6. queequeg

    I love this quote about Julia Child

    This conversation reminds me of a series of videos Buzzfeed or similar did where first generation middle class Mexican-American or Chinese-American kids in their early 20's taste tested things like Taco Bell or Panda Express with their parents and in some cases grandparents, most of whom...
  7. queequeg

    Chocolate Pound Cake (question just for fun)

    Right? Baking: It's Math that Makes You Fat
  8. queequeg

    Weighing ingredients

    I could allllmost get there with the idea of not weighing for breads and maybe even some cookies. I still weigh but I also know at this point you can ask me to take a 45g ball of dough for a bun or a 20g bit of cookie dough and I can eyeball it and either be right on the money or within a gram...
  9. queequeg

    Are you buying seafood caught by slaves?

    I like to think we all do the best we can, but in many, maybe even most, cases essentials like produce involves some uncomfortable realities that aren't likely to change soon. I live on the Pacific coast of Mexico, surrounded by organic farms that provide fresh produce for high-end markets like...
  10. Are you buying seafood caught by slaves?

    Are you buying seafood caught by slaves?

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    driscoll.jpg

  12. queequeg

    What did you have for dinner?

    Leftover Moroccan couscous with seven vegetables. That's not too exciting since we do tagines or couscous all the time, but I tried something I read in Jacques Pépin and added a sort of North African version of gremolata to the couscous and I was pretty pleased on how it turned out. Not...
  13. queequeg

    Old world cooking or using technology what do you prefer?

    That's another great point: the knowledge. Several months ago a retired gentleman who'd never baked before bought himself a KitchenAid and wanted me to teach him how to make yeast breads. It took him a while to get on board with the idea that while he could absolutely use a stand mixer if he...
  14. queequeg

    Does the quality of the cookware make you a better cook?

    That's a great and simple question with a complicated answer. My short answer is a good pan might help, but a bad pan will definitely hurt. When it comes to cooking you've got three main variables: equipment, skills, and ingredients. If you want to make good food, you need at least one to be...
  15. queequeg

    From scrach or out of the box

    The only pre-made ingredient I tend to use in my kitchen is apricot jam or other preserves from fruits not locally available. I would also use premade puff pastry and phyllo if I had access, but as I don't live in a country where that's easily available, it's not an option. Living in Baja (the...
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