Merry Christmas

Pre-Holiday Cleanse

There are all kinds of "Cleanse" diets on the market. The Master Cleanse lemonade diet, Fresh Fruit cleanse, Fat Flush Diet....the list is endless. I am just about finished with a cleanse program I accidentally stumbled into doing. Health care professionals call it the Influenza A Virus. I lost 7 pounds but I don't think I would recommend this virus to a friend. The side effects are not worth the weight loss.

New Arrivals at Price Chopper

Every so often, I get an email from Price Chopper letting me know about some new products or an event. The first thing I would have been interested in knowing about and not a word from whoever send the emails....I was hurrying through the Latham Price Chopper and this new display in the meat section caught my eye. Several small shelves filled with D'Artagnan products. I had wanted to try some of their stuff during the Charcutapalooza challenge, especially since they were nice enough to offer participants a discount each month. I never got around to it. Couldn't believe I was looking at their stuff in a Price Chopper. First shelf, Jambon de Boyonne ($7.49 for 4 oz.), small container of duck fat ($5.99 for 7 oz.) and a duck leg confit ($7.99 for a 5 oz. leg). I bought a package of the ham.

But wait, there's more....smoked duck bacon ($10.99 for 8 oz.) and more duck legs confit.

And still more... lamb merguez, saucisson de canard and wild boar sausage (each $5.99 for an 8.5 oz package).

A bit on the pricey side but my hope is that the products are of very high quality. Wow, duck fat and duck confit at Price Chopper. Color me impressed.

Completely off topic side note: All Over Albany did a nice little write up on the Schenectady Curling Club.

And last but certainly not least... Happy Birthday Ma!

No Rise Pizza

I gave the Wrise I got form the Modernist Pantry a try last night. Not as successful as the sodium citrate, but possibly another work in progress. The time it took from beginning to pull the ingredients for the dough to the time we were cleaning up after dinner was less than two hours. The recipe gets some points for not having to plan ahead. Alas, I did not get the rise I wanted out of the crust. Still tasty, but the crust never really rose in the oven. Here's the recipe I followed.

I started by getting all the ingredients together. Weighed out the flour.

Popped the cork on the champagne. Poured it into a regular juice glass. Pretty classy. I took a sip and while I may be classy, I'm not a champagne guy.

Kosher salt

Wheat gluten

Wrise

 Honey

And then it all went together. Sorry this isn't a thrilling read.

Here's the dough ball after being kneaded for 5 minutes, rested for 10 minutes, and then kneaded again for another 5 minutes. And by kneading, I mean the mixer going with the bread hook. The champagne added a yeasty aroma to the dough. More acidic than a yeasted dough, but yeasty if that makes any sense.

Here's pizza number 1 just before baking. I should have spun it around differently. This was a little too exciting to get on the pizza steel in the oven. Didn't snap a picture but I changed the oven setup a little too. The pizza steel was in the middle of a 550 degree oven and the old pizza stone was on the rack above it. Reverting back to using the steel and broiler might help the top brown and the dough rise a little more.

Not terrible. Bottom came out better than last time. But the pizza is about as thick as when I put it in the oven.

Pie number two ready for the oven.

Here it is cooked. I actually got a little bubble out of this pie. If I could get that bubble all over, we'd be onto something.

Overall flavor of the finished pizza was OK. The crust needed more rise. Not the great pizza, but there is significantly worse out there. The recipe gets points for speed, no slow overnight or 3 day rise. The crust has potential but it isn't there yet. At least not in my kitchen. Maybe more Wrise would help or going back to using the broiler or maybe even breaking out the Firedome. There wasn't any pizza leftover. Not sure if that could be used as an indication of quality or more of an indicator of my oldest daughter's return health. She didn't really eat much last week.

WTF

In a bar in Buffalo watching the relief concert...what the hell is Kanye wearing? Looks like a leather kilt with leggings.

A modern take on Mac and Cheese

Gave the sodium citrate a whirl earlier tonight with pretty good results. A work in progress and an idea I think is worth pursuing.  Here's a link to the MDRN KTCHN video about sodium citrate.

My daughter Allison's favorite Mac & Cheese recipe comes form a New York Times food section recipe and I use Cabot Seriously Sharp in it so that's what went with today. I grated the brick of cheese and weighed it. The recipe is based on percentages so I calculated the appropriate amount of sodium citrate (4% of the weight of the cheese - I figure it isn't a trade secret the recipe is here) and weighed that out.

Next, I got the scaled amount of water (93% of the weight of the cheese) in a pan and heated it up. Added the salt and gave a stir to dissolve. I added small amounts of cheese to the simmering salt water and whirred a stick blender around. Once the cheese seemed to be liquified, I added another pinch of shredded cheddar. More whirring. At first, the sauce looked very watery and I thought there was no way it would thicken. But about halfway through the cheese, it started to look like sauce. And when I was done, I couldn't believe how smooth the sauce was.

I couldn't swipe a line on the spatula, lick my finger clean, then swipe my finger on my phone fast enough to get that classic picture where you use your finger to make a line on the back of the spoon (I think it is called nappe, but I'm not sure). I tried twice and then gave up. It was dinner time and four other things were going on...but the picture was there for me to take.  I boiled some elbow noodles and tossed them in the sauce. Dinner is served.

I thought it came out pretty good. Cooked in this method, I think I would choose a different cheese next time. And that's the work in progress part. The texture of the cheese sauce is great but the flavor would be better with a different cheese. The method lookis like it will take any cheese and turn it into a smooth sauce.The cookbook has a longer, baked mac and cheese recipe that I will have to try. I told the kids maybe next week for that one.

I also stopped by All Star on the way home today. The answer to my "what champagne or sparkling white wine do you recommend to use in a pizza dough" question is a split of Freixenet Cordon Negro Brut. Never heard of it but I'm not a champagne guy. Maybe pop the cork Friday night.

Modernist Pantry Delivery

Forget Christmas, my box of Modernist Pantry stuff came today. They put their own strip sticker on the flat rate postage box. Here's one end of the sticker...

And here's the other...

Cute right? The package also included a semi-personalized card with a phone number, contact info and an offer to help with the ingredients I had bought. The store owner's business card was in there too. In case you were wondering,  Mr. Andersen's card weighed in at 1.47 grams.

The sharpie on the counter was a hefty 8.60 grams.

If I could find my little 10 gram calibration weight, I could check the scale. But that little weight has been AWOL since the kitchen counter project started. I could tell you exactly where it was last January.  I'm not sure what day, but sometime this week I'm trying out the easier mac & cheese recipe. I've got some traveling this week, not sure I'll get the pizza dough in. That requires a stop at All Star where I will get to ask a wine guy another weird question. Last time it was, "I'm looking for an inexpensive white to use in a dry cured Italian salami." This time is will be, "I'm looking for an inexpensive sparkling white or champagne to use in a yeast-free pizza dough." If they had a nickel for every time they got asked that...