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<blockquote data-quote="Dannyalcatraz" data-source="post: 7867168" data-attributes="member: 19675"><p>1) one of my cousins married a very nice woman a few years ago. He lives out of town, so we don’t see them very often. But they attended one of our Thanksgiving festivities for the first time a couple years ago, and his wife wanted to bring something- a banana pudding. Not my fave, but who am I to be ungrateful? I’m glad my folks raised me right, because she makes the best damn banana pudding I’ve EVER had. (I may have mentioned this before.)</p><p></p><p>Well, they visited us post holiday this year, so we got the pudding all to ourselves. So I’m looking at this thing as I post: layers of pudding, cream cheese, some kind of cake, and a distinctive banana flavor (from the fresh bananas she used) pervading the whole thing. This is next level bananna pudding.</p><p></p><p>2) went back to a really South American fusion place today and had a beef ribeye sandwich that was sort of like a cuban and sort of like the HMS Titanic. I’m glad they cut it in half, because that was all I could get down, it was so huge- from my elbow to my knuckles. And it wasn’t just QUANTITY, it was QUALITY as well. I wolfed down the first half it was so damn good. I took the rest home- I suspect my Dad will attempt to kill it tomorrow. The next time I go to this place, I know I can’t have this sandwich and any of the typical apps unless I’m sharing it.</p><p></p><p>3) in other sandwich news, I went back to Weinberger’s a couple days ago (see below for why) and fulfilled a promise to myself to try yet another of their 150 different ones. The last time I went in, I said I’d get a mufaletta or a lobster roll. I got the lobster roll...and yet another lesson. Just looking at the filling in the butter toasted hoagie roll, it looked a little dry. In fact, my dining company suggested I go get some mayo. But I tasted it first, and realized it didn’t need a damn thing. Weinberger- who teaches sandwich making at a culinary school- achieved a perfect mix of lobster, fresh green onions, celery, lemon juice and all his other ingredients. Adding mayo would have disrupted the flavor balance. And no, it wasn’t dry. It just had a bunch of shredded lobster meat in it,</p><p></p><p>4) I went to Weinberger’s because he said he might be able to help me with a project. I have the family recipe for hot sausage, but over time, it has evolved from it’s original form to include 2 different commercial spice mixes, which happen to contain some spices that are already in the base recipe as well as overlapping with each other. I want to return it to its roots. But to do that, I need to get precise measurements of the ratios of the spices used. In addition, I’m going to need to be able to include some of those spices in very tiny amounts- at least, if I don’t exclude them. Mr. Weinberger is (hopefully) part of that process, because he mentioned that he knew of food labs that could analyze the samples and break them down. </p><p></p><p>To use the information, once gathered, I’d need some tiny measuring implements. Well, I now own a set of steel measuring spoon going: 1/4 tsp (tad) =&gt; 1/8 tsp (dash) =&gt; 1/16 tsp (pinch) =&gt; 1/32 tsp (smidgen) =&gt; 1/64 tsp (drop).</p><p></p><p>Soooooooo cute!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7867168, member: 19675"] 1) one of my cousins married a very nice woman a few years ago. He lives out of town, so we don’t see them very often. But they attended one of our Thanksgiving festivities for the first time a couple years ago, and his wife wanted to bring something- a banana pudding. Not my fave, but who am I to be ungrateful? I’m glad my folks raised me right, because she makes the best damn banana pudding I’ve EVER had. (I may have mentioned this before.) Well, they visited us post holiday this year, so we got the pudding all to ourselves. So I’m looking at this thing as I post: layers of pudding, cream cheese, some kind of cake, and a distinctive banana flavor (from the fresh bananas she used) pervading the whole thing. This is next level bananna pudding. 2) went back to a really South American fusion place today and had a beef ribeye sandwich that was sort of like a cuban and sort of like the HMS Titanic. I’m glad they cut it in half, because that was all I could get down, it was so huge- from my elbow to my knuckles. And it wasn’t just QUANTITY, it was QUALITY as well. I wolfed down the first half it was so damn good. I took the rest home- I suspect my Dad will attempt to kill it tomorrow. The next time I go to this place, I know I can’t have this sandwich and any of the typical apps unless I’m sharing it. 3) in other sandwich news, I went back to Weinberger’s a couple days ago (see below for why) and fulfilled a promise to myself to try yet another of their 150 different ones. The last time I went in, I said I’d get a mufaletta or a lobster roll. I got the lobster roll...and yet another lesson. Just looking at the filling in the butter toasted hoagie roll, it looked a little dry. In fact, my dining company suggested I go get some mayo. But I tasted it first, and realized it didn’t need a damn thing. Weinberger- who teaches sandwich making at a culinary school- achieved a perfect mix of lobster, fresh green onions, celery, lemon juice and all his other ingredients. Adding mayo would have disrupted the flavor balance. And no, it wasn’t dry. It just had a bunch of shredded lobster meat in it, 4) I went to Weinberger’s because he said he might be able to help me with a project. I have the family recipe for hot sausage, but over time, it has evolved from it’s original form to include 2 different commercial spice mixes, which happen to contain some spices that are already in the base recipe as well as overlapping with each other. I want to return it to its roots. But to do that, I need to get precise measurements of the ratios of the spices used. In addition, I’m going to need to be able to include some of those spices in very tiny amounts- at least, if I don’t exclude them. Mr. Weinberger is (hopefully) part of that process, because he mentioned that he knew of food labs that could analyze the samples and break them down. To use the information, once gathered, I’d need some tiny measuring implements. Well, I now own a set of steel measuring spoon going: 1/4 tsp (tad) => 1/8 tsp (dash) => 1/16 tsp (pinch) => 1/32 tsp (smidgen) => 1/64 tsp (drop). Soooooooo cute! [/QUOTE]
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