This gets me thinking Brad - you should open your own spot taking the best of what these Atlanta eateries offer. Call it The Best of Da A.
How early, Darryl?
When they are as ripe as possible before rotting in the summer or birds eating them in the fall.
I have a garden with almost 40 tomato plants still producing fruit. How many do you have?
"makes the tomatoes mealy & less flavorful"...
are you picking them too early ?
That's how that happens.
A ripe tomato isn't afffected or AFFLICTED by refrigeration.
I don't refrigerate the tomatoes from my garden and tell people I give them to not to do so. It makes the tomato mealy and less flavorful. Cherry tomatoes don't seem to be as affected.
A few comments on farmer's markets:
Hong Kong Supermarket
Love the produce, food court, and Vietnamese frozen foods. Seafood and meat place is a little stinky for me. They do have those frogs pictured as well as live turtles and some other unusual items. Whole pigs hang from hooks behind the butcher's counter.
I go here mostly. Great produce. The meat selection and quality has gone up a lot the past few years and rivals YDFM in this area. The seafood is still not up to YDFM level, but they always have good snapper, mackerel, and very good frozen seafood. The shrimp selection is tops in the city. Lots of size and variety of wild-caught, farmed, head-on, etc. Of course the Asian stuff is great. The Russian and Eastern European section has some unusual and exciting things. The cheese section is even close to Star Provisions now and much cheaper, they stock Cowgirl Creamery cheeses.
Great produce and bakery. Dried goods and spices are also tops in town. Probably the highest quality seafood with good tuna steaks, usually multiple kinds of oysters, and a wide variety of wild caught salmon. They usually have king, coho, and steel head. Meat is good, but a little pricey.
Yes, I've experienced that w st Germain - have been buying the outrageously priced small bottles sncce then!
Brad, St. Germain goes bad too. Though it has a longer shelf life than vermouth. When it goes bad it smells/tastes a bit like rotting flowers. Just an FYI.
LOL at making hollandaise with a whisk.
Personally, I use a little bit of Grand Marnier (mostly in Margaritas), a little bit of Herbsaint/Pastis/Absinthe (mostly in Sazeracs), a good bit of Luxardo Maraschino (mostly in variations on the Martinez and Red Hook), and the rest of the stuff gathers dust between uses (St Germain, King's Ginger/Domaine de Canton, Amaretto, Chambord, Benedictine, Chartreuse, etc). That said, I use a whole lot of Campari/Aperol/Cynar, and a whole lot of sweet vermouth. But it really depends on which way your tastes take you. And one could easily take something like Chartreuse or Benedictine or St Germain and knock a bottle out quickly if you focused on using them in their many variations.
Thanks Darryl. For the chicken, the recipe calls for bone-in, skin on breasts - not filets. They came out perfect at 165, and I wanted to err on the side of safety for those checking temperatures.
As for the lemons, it's lemon chicken! ; ) The 2nd garnish is purely decorative, but don't it look nice?
Thanks Brad. One of the big questions I have with regard to building a home bar is advice on some of the secondary liqueurs that are needed for certain drinks. While most are a bit superfluous when just getting started, others are used with more regularity (curacao/Maraschino/orgeat, etc). There are a lot out there, so prioritizing and finding the better ones out there is helpful.
And just out of curiosity - has anyone in Atlanta been able to get their hands on an honest-to-god peach brandy?
I really like the photo of the cat leaning on the cutting board or table. A classic chef would slap the back of his head !
I suppose the ideas in such classes are geared toward possibly limited home kitchens but I've never seen a double boiler used in a pro kitchen except in candy / dessert areas. Mostly cooks balance a stainless steel bowl on the grill to make hollandaise, bearnaise, etc.
Here's a question: why do modern butchers divide a bird into 8 pieces ? When this this trend get going ?
It's awful ! Makes the individual pieces v. difficult to eat ( a chk thigh should NOT have 3 bones in it ! )
A test for the knowledge / skill of a potential butcher teacher might be, "How many segments do I divide a chicken into ?"
[Answer = 12 (not counting the feet)...I'll leave the identification of the parts as a secondary test. ]
Been reading yer text at CL for a while, didn't know you're so "hands on".
I do have some comments / tips that may be helpful, annoying or ignorable...
The goat cheese divots are nice, kinda like an Indian dish which name escapes me.
A smaller pan might allow you to not need so much oil, unless fried foods are a regular.
Have y' considered a fondue-like honey-lemon dip rather than the drizzle ?
If it really takes your 400 F oven almost an hour to cook some fileted chk breasts, there's need for a new stove there at Chez Kaplan !
& , really, the overcooking of chk (common what with salmonella concerns these days) is likely at 160 F. You know meats actually continue to rise in temp for a while after removal from heat , don't you ?
Here's a tip for a faster, more even potato wedge. Bake whole potatoes by batches in a slow oven, stopping them just before done (so they don't crack internally), cool & store refrigerated. When y' need them for anything, they require minin=mal time or processing. Also if you paint on the oil rather than tossing, they'll be more evnly coated, hence colored after toasting.
Now a question: Why 3 types of lemon; in the sauce, broiled with the chk & as a 2nd garnish (isn't that what the broiled wedges are ?) ?
Yes to the Jekyll IPA.
^ how else would you know that he is serious about food and food education?
Le Cordon Bleu tattoo
Good advice, Paddy. I love Dolin, but both Cocchi and Carpano are just... better. And half bottles of vermouth are the way to go - the stuff spoils after several weeks. I keep mine in the fridge. If you come across a bottle of vermouth that's been sitting in someone's (such as my wife's parents) bar for a decade, avoid it like the plague.
There's nothing detrimental abt storing tomatoes under refrigeration & it prolongs shelf life.
Why do you find it so off-putting ?
Whta's bad is the common commercial practice of early picking & attempting to ripen while in transit/storge. It never works, the flavor is permanently stalled at the stage it was picked...but that's a diff issue & one that we can't detect visually.
Refrigerated tomatoes have a longer shelf life & there's nothing detrimental to the process, it only slows ripening
What's so off-putting abt that ?
The common commercial practice of picking tomatoes (or any fruit) before a certain stage of ripeness IS detrimental (it never gets a better flavor profile)...but that's diff issue & can't be detected visually or by storage method.
Nice write up. One question (besides the obvious $) on Star Provisions, which really love, why the hell do they store their beautiful looking tomatoes in the fridge? I can't bring myself to buy them because of that.
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