Text 938, 75 rader
Skriven 2013-04-18 03:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: yay 440
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 JK> hehe.. well we could put a cot in the kitchen, it's big enough.  Then
 JK> you'd be as closer still. :)  Whatever works for you is fine by me.

I'm not usually quite that bad, though we did have a seriously
embarrassing moment not long ago; it's not fit to describe here.

 > An amateur restaurant, and contrary to the image cultivated
 > by Mollie Katzen and others, not that great of a one.
 JK> The restaurant is not that great.. it's been noted by others as well
 JK> that the published cookbooks were "better" than the food served there..

A lot of times a restaurant's cookbook will feature food
that is quite different from what is served at the place
itself. Many variables - ingredient availability, quality,
sourcing; who's cooking, his/her taste buds, ability to
follow a recipe, exactness about details, general mojo;
cleaned-up version vs. original version vs. experimental
version.

With the Moosewood, I see a couple of things going - no
continuity in the back of the house being a major one,
with lots of the staff going on to bigger and better
things, like graduate school; and a stale concept that
never appealed to me and now thankfully has a dwindling
clientele.

 >> Soy is on the list of not-acceptable for my grandsons and daughter,
 >> and I find almond milk too I dunno.. thin.  Coconut milk has a nice
 >> body to it :)
 > But it tastes like coconut (which I like, but not
 > in everything all the time).
 JK> Yes, sometimes it's very noticeable.. when I use it, the spices I use
 JK> generally take care of that though.

For me the flavor is difficult to ignore, and the
standard spices enhance rather than mask it.

 Btw, I found a way to make a good
 JK> Olive oil and garlic sauce where you'd normally use gluten pasta water
 JK> in the sauce.. I just grab a cup or so of the cooking water after the
 JK> non-gluten macaroni has been in the pot for maybe 3-4 minutes. That
 JK> way, the water has smaller amounts of the rice, or whatever starch in
 JK> the water.. if you wait much longer, the water becomes that cloudy
 JK> stuff that you wouldn't want to add to anything.

I just ignore the cooking water thing altogether!

Creme Vichyssoise Glacee
categories: soup, classic, original
servings: 8

4 leeks
1 onion, sliced
2 Tb butter
6 md potatoes, peeled and finely sliced
1 qt chicken stock or water or a combination
1 Tb salt
1 c light cream
1 c heavy cream
Fresh chives, chopped fine

Wash leeks very carefully and discard green stalks.
Slice white part, combine with onion, and wilt in
butter. Add potatoes, stock, and salt. Bring to the
boil and BOIL 35 min. Rub through a fine strainer or
puree. Return to heat, adding light cream. Correct
seasoning. Return to the boil and remove from heat.
Add heavy cream. Chill thoroughly. Garnish with
chives and serve cold in cups.

Louis Diat, Ritz-Carlton New York, as served to
Charles Schwab
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