Search found 2020 matches

by Kenny H
October 24th, 2020, 9:25 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

7EA36397-72E0-4E0E-913E-B177C86A29D0.jpeg Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit. I'm confused. "Gohan" just means rice, specifically after it's been cooked. Sometimes it means just "food" in a casual way. What do you mean when you say "this g...
by Kenny H
October 23rd, 2020, 6:51 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

7EA36397-72E0-4E0E-913E-B177C86A29D0.jpeg
Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit.
by Kenny H
October 15th, 2020, 8:35 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1520
Views: 87574

Re: It's been too long! Pizza!

B. Buzzini wrote:
October 14th, 2020, 7:13 pm
Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!
Super combo!
by Kenny H
October 15th, 2020, 8:35 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1520
Views: 87574

Re: It's been too long! Pizza!

C. Mc Cart wrote:
October 13th, 2020, 6:47 pm
One more - proud of this one as it had the leopard spots all around. I'll have to remember to take pics after they come out, but I've got mouths to feed!

20201012_132551 (1).jpg
Awesome. You will find that longer cold ferments really help with spotting, along with OO.
by Kenny H
October 8th, 2020, 7:52 am
Forum: Epicurean Exploits - Food and Recipes
Topic: The NY Strip Steak is...
Replies: 86
Views: 2209

Re: The NY Strip Steak is...

Brian Tuite wrote:
October 5th, 2020, 2:56 pm
The most over-rated cut of beef ever. There, I said it. pileon
I agree.

I think chuck eye is the most underrated.
by Kenny H
October 8th, 2020, 7:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Does Anyone Else Eat Everything?
Replies: 92
Views: 2003

Re: Does Anyone Else Eat Everything?

You probably already know this, but yeah, everything. I find food exclusions annoying but do enjoy modifying things in a way that suits palates. I once fed an entire party beef tongue, without telling them, and they loved it. How anyone could ever say beets are useless is beyond me. A sweet, earthy,...
by Kenny H
October 1st, 2020, 12:37 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: My chives are flowering like crazy
Replies: 10
Views: 446

Re: My chives are flowering like crazy

They are nice in a quick pickle as garnish.
by Kenny H
October 1st, 2020, 10:48 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

Chris Blum wrote:
September 30th, 2020, 9:57 am
47713904-CD47-4F84-B288-01834861DDAC.jpeg
Bravo!
by Kenny H
September 28th, 2020, 8:06 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

We had leftover Turkey Breast from a lunch we hosted yesterday so I was going to make grilled Turkey and Jack sandwiches with avocado. Went up the market and all the avocados were due to ripen in about a week. So... I made Turkey Lasagne. [swoon.gif] I had made sauce a few weeks back from my garden...
by Kenny H
September 28th, 2020, 8:04 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

Bdklein wrote:
September 25th, 2020, 10:45 pm
Fluke (summer flounder) I caught myself:
Love flounder and you always get extra kudos for catching your own food. Looks great!
by Kenny H
September 24th, 2020, 6:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Your goto dry rub recipe?
Replies: 15
Views: 715

Re: Your goto dry rub recipe?

I have my own version but in a sea of rubs, no matter. However! I have recently discovered toasted onion powder at my local purveyor. Yes, I have used onion powder just like you all have. But this stuff is a game changer. It has a depth and sweetness that you cannot get otherwise. I encourage you to...
by Kenny H
September 22nd, 2020, 6:07 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1520
Views: 87574

Re: It's been too long! Pizza!

mike pobega wrote:
September 21st, 2020, 4:44 pm
Just a bump. Detroit pie is where its at.
Nice lines, very contemporary.
by Kenny H
September 13th, 2020, 10:37 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

Brian Tuite wrote:
September 13th, 2020, 9:25 am
Kenny H wrote:
September 12th, 2020, 7:36 pm
Smoked short rib w soy, rice vinegar, chile honey, small batch worcestershire, bbq, glaze, on oak and hickory. Twice fried Belgian style kennebeck fries, chicken liver, heart, and duck fat pâté.

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Appetizer sized! Perfecto!
[rofl.gif] [rofl.gif]
by Kenny H
September 12th, 2020, 7:36 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1681
Views: 90916

Re: What did you cook tonight?

Smoked short rib w soy, rice vinegar, chile honey, small batch worcestershire, bbq, glaze, on oak and hickory. Twice fried Belgian style kennebeck fries, chicken liver, heart, and duck fat pâté.
97D4CF8B-9A9A-4FDA-A397-CB1D7F4313B0.jpeg
by Kenny H
September 9th, 2020, 9:16 am
Forum: Wine Talk
Topic: TN: 2005 Domaine Charvin Châteauneuf-du-Pape
Replies: 11
Views: 780

Re: TN: 2005 Domaine Charvin Châteauneuf-du-Pape

Robert.A.Jr. wrote:
September 7th, 2020, 5:38 am
Cool to read, I just grabbed some 04 and 05 Charvin off of WineBid for dirt cheap.
You will have to tell me what you think of the 05. I have some and they have been disappointing.
by Kenny H
September 5th, 2020, 10:50 am
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 26
Views: 2218

Re: FERMENTATION Thread

Awesome lineup! Salt and vinegar are first choices for taming bitter if you dont want to use fruit. You would be surprised how little vinegar it takes, like teaspoons.
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by Kenny H
September 2nd, 2020, 12:57 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Pet Peeves - Epicurian Division
Replies: 39
Views: 1645

Re: Pet Peeves - Epicurian Division

There are very few recipes on Earth calling for two cloves of garlic that are actually good with only two cloves. "two cloves of garlic? Don't mind if i add 8" - my general motto Bingo! Also most store garlic has green making it bitter, blanching is critical. I like to confit garlic sous vide. That...
by Kenny H
September 2nd, 2020, 5:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What kind of pepper do I have here?
Replies: 9
Views: 692

Re: What kind of pepper do I have here?

They look like New Mexico chiles. Great when green (roasted fresh), also great in a different way when they turn red (best dried). If they were longer I would have said Italian hots. This is as good a guess as any. Keep in mind peppers are open pollinating so there is the potential for crosses, par...
by Kenny H
August 13th, 2020, 12:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Favorite (non-psychedelic) mushrooms to eat?
Replies: 48
Views: 2107

Re: Favorite (non-psychedelic) mushrooms to eat?

TimF wrote:
August 13th, 2020, 6:18 am
I picked up some king oysters this morning. I’ve never had them before. What are some ideas for preparation?
They are the toughest to cook. Slice 1/4” thick cross hatch each side do a 3-4 minute braise in stock, dry, then some type of soy glaze and grill them.
by Kenny H
July 28th, 2020, 12:26 pm
Forum: Wine Talk
Topic: TN: 2004 Rhys Home Vineyard
Replies: 4
Views: 468

Re: TN: 2004 Rhys Home Vineyard

Keith Levenberg wrote:
July 27th, 2020, 3:41 pm
...But that aspect of it hasn't taken over because with airtime it segues back to the familiar profile with mellower, middleweight fruit packed with red rocks that make it taste like it was grown on Mars...
Synesthesia aside, great line.
by Kenny H
July 28th, 2020, 12:14 pm
Forum: Wine Talk
Topic: “Wine Influencer” Charlie Fu featured on a podcast!!
Replies: 42
Views: 3238

Re: “Wine Influencer” Charlie Fu featured on a podcast!!

Saw this on IG this morning. About time.
by Kenny H
July 24th, 2020, 6:56 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Chicago classic: Italian beef sandwich, with giardiniera
Replies: 20
Views: 1527

Re: Chicago classic: Italian beef sandwich, with giardiniera

TimF wrote:
July 23rd, 2020, 8:38 pm


The next day I’d make a roux with butter and add the leftover juice. Best gravy ever. I’d pour that over French fries and cheese curds for a world’s best poutine.
[winner.gif]
by Kenny H
July 23rd, 2020, 9:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: An Evolution of Pesto
Replies: 17
Views: 1475

Re: An Evolution of Pesto

Carrot tops also a great use here. They are technically an herb since it is parsley family.

When using variable greens(kale, beet, carrot) and I like to use lots of them, just a small dash of white balsamic can balance any bitter.
by Kenny H
July 22nd, 2020, 7:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Chicago classic: Italian beef sandwich, with giardiniera
Replies: 20
Views: 1527

Re: Chicago classic: Italian beef sandwich, with giardiniera

Oh man. I was 40 before a good friend introduced me to these. What a revelation. I have had giardianiera in the fridge ever since, always with hot peppers. It compliments all kinds of salads and other dishes, a pantry staple.
by Kenny H
July 22nd, 2020, 6:42 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Keto diet tips
Replies: 28
Views: 1518

Re: Keto diet tips

Keto is a great short term way to jumpstart metabolic changes. No more to add to the diet in particular that hasn't already been said.

I would add that transitioning out of a full keto diet you can maintain your fat burning ability with intermittent fasting and in particular fasted exercise.
by Kenny H
July 9th, 2020, 9:08 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: An Evolution of Pesto
Replies: 17
Views: 1475

Re: An Evolution of Pesto

Pesto is a canvas not a composition. Well done!
by Kenny H
July 1st, 2020, 11:05 am
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1520
Views: 87574

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: 1520
Views: 87574

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: 1681
Views: 90916

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: 2571
Views: 162216

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: 1520
Views: 87574

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: 49
Views: 3697

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: 1520
Views: 87574

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
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by Kenny H
June 17th, 2020, 7:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1520
Views: 87574

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: 1520
Views: 87574

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: 1520
Views: 87574

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: 1867

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: 1520
Views: 87574

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: 1520
Views: 87574

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: 2314

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: 1293

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: 1293

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: 1293

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: 1681
Views: 90916

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: 2413
Views: 203700

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: 2413
Views: 203700

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: 2413
Views: 203700

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: 1387

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: 1681
Views: 90916

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: 44
Views: 2959

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...

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