To fuck or to cook?

[taxwonk]

Originally Posted by Sidd Finch

Yeah, but when you consider things like chocolate mousse, homemade mayo, and that cup of raw eggs I like to drink before running in the morning, the risks go up, and are probably comparable to using the door handle in public restrooms.

That door handle thing is scary. That's why Sebby always drops trou and uses his big swinging unit to knock the door off its hinges.

[PresentTense Pirate Penske]

Originally Posted by taxwonk

That door handle thing is scary. .

Exactly, that's why I have the private bath with bidet in my office.

[Sparklehorse]

Thanks to whomever posted this link to inexpensive vanilla and saffron (I think it was Fred Muggs?). I clicked over there this morning in search of saffron and saw that they are selling 1 lb of Tahitian vanilla beans for $20. As I mentioned before, I bought vanilla on a plantation in one of the French Polynesian islands and for $20 I got a couple of ounces, maybe 10 beans.

Link

[Hank Chinaski]

I'm trying to change a Thai sweet pork dish into tofu. Would extra firm tofu make the most sense, or should I get some other soy product like tempeh or whatever?

[PresentTense Pirate Penske]

Originally Posted by Hank Chinaski

I'm trying to change a Thai sweet pork dish into tofu. Would extra firm tofu make the most sense, or should I get some other soy product like tempeh or whatever?

[CONFIDENTIAL FOR HANK] Helpful hint for you: Stick with the pork. I am really busy these days and have limited time for your wife's booty calls, so a little more pork in your diet could help your cause as a stand in......no offence....ymmv[/CONFIDENTIAL TO HANK]

[Hank Chinaski]

Originally Posted by PresentTense Pirate Penske

[CONFIDENTIAL FOR HANK] Helpful hint for you: Stick with the pork. I am really busy these days and have limited time for your wife's booty calls, so a little more pork in your diet could help your cause as a stand in......no offence....ymmv[/CONFIDENTIAL TO HANK]

the real penske would have worked the "extra firm pork" meme.

[Count de Monet II Esq]

Originally Posted by Sparklehorse

Thanks to whomever posted this link to inexpensive vanilla and saffron (I think it was Fred Muggs?). I clicked over there this morning in search of saffron and saw that they are selling 1 lb of Tahitian vanilla beans for $20. As I mentioned before, I bought vanilla on a plantation in one of the French Polynesian islands and for $20 I got a couple of ounces, maybe 10 beans.

Link

I know this shop. At their ice cream store, Xanath, they give away Planifolia beans. For free. For reals. Couldn't say whether the Tahitian variety they sell is better or not, but I bought some on the scooper's recommendation.

I've made an incredible rustic Italian tomato sauce that calls for using a whole vanilla bean in it, a few times, and always grumble at the cost of buying one or two whole beans in a jar in the spice aisle. What I'm gonna do with a quarter pound of their beans, I'm not sure. Can't make that much sauce. It's one vanilla bean in a sauce with 6 lbs of whole tomatoes, halved, and simmered for 2-3 hours until reduced to a paste.

[Sparklehorse]

Originally Posted by Count de Monet II Esq

I know this shop. At their ice cream store, Xanath, they give away Planifolia beans. For free. For reals. Couldn't say whether the Tahitian variety they sell is better or not, but I bought some on the scooper's recommendation.

I've made an incredible rustic Italian tomato sauce that calls for using a whole vanilla bean in it, a few times, and always grumble at the cost of buying one or two whole beans in a jar in the spice aisle. What I'm gonna do with a quarter pound of their beans, I'm not sure. Can't make that much sauce. It's one vanilla bean in a sauce with 6 lbs of whole tomatoes, halved, and simmered for 2-3 hours until reduced to a paste.

Maybe you will post the recipe? I am intrigued.

I ordered a pound on good faith (and Sale! madness) and it should be arriving any day now. A while back, I posted a roasted rhubarb recipe that potentially uses 2 vanilla beans for a few pounds of rhubarb. I figure this recipe alone will help put a dent in that pound, come spring.

[bold_n_brazen]

Originally Posted by Sparklehorse

Maybe you will post the recipe? I am intrigued.

I ordered a pound on good faith (and Sale! madness) and it should be arriving any day now. A while back, I posted a roasted rhubarb recipe that potentially uses 2 vanilla beans for a few pounds of rhubarb. I figure this recipe alone will help put a dent in that pound, come spring.

Since I am too lazy to google it first, does anyone know if you can freeze vanilla beans?

[Fugee]

Originally Posted by bold_n_brazen

Since I am too lazy to google it first, does anyone know if you can freeze vanilla beans?

Apparently not a good idea.

http://www.vanilla.com/index.php/TRO...lla-beans.html

http://www.organic-vanilla.com/servl...late=a-storage

Do you have a vacuum sealer? Airtight seems to be the way to go.

[Sidd Finch]

Originally Posted by bold_n_brazen

Since I am too lazy to google it first, does anyone know if you can freeze vanilla beans?

I doubt it. Just keep them in a ziploc bag, and squeeze as much air as possible out of it. Put the bag inside another bag or a jar if you aren't going to use for awhile.

As far as I know, vanilla beans stay good for a very long time. I've had the experience of finding a bag with one or two in my kitchen that I'd lost/forgotten for years (my pantry runneth over). They were fine -- the outside was dried out, but once I slit it open there was plenty of good stuff inside to scrape out and use. At worst, it lost a little of its flavor.

[Count de Monet II Esq]

Originally Posted by Sparklehorse

Maybe you will post the recipe? I am intrigued.

This recipe is time-consuming, but well worth the effort, and the flavor is intense and incredible, assuming you've got some good, in-season tomatoes. Even out of season, it's pretty damn good. This is a recipe I needed to tweak from a Jean Christophe Novelli recipe, based on some trial and error.

6 lbs beef or heirloom tomatoes
4 whole star anise
1 whole vanilla bean
sea salt & cracked black pepper to season
dash sugar (optional)
2 sprigs fresh thyme
1-2 Bay leaves
INFUSION
Fresh garlic cloves, smashed
1 oz bunch fresh basil, barely chopped so there are big pieces of, or small whole, leaves
Up to 1/2 cup extra virgin olive oil

Place a heavy cast pan to heat up (6 qt saute pan, or saucier, or small stock pot). Wash the tomatoes, core them, and halve roughly, on the horizontal. (Taste test a fresh tomato for sweetness. If sweet, omit sugar from recipe, if not, include it.) Place into the hot pan and season with salt, pepper and dash sugar. Add the anise, vanilla, the bay leaves and thyme. Allow the tomatoes to start to cook then press them gently with a stiff spatula, or a potato masher if you have one to help them to release their juice. Once enough liquid is present, reduce heat to just simmering and continue for at least an hour, and possible more than 2 hours for correct reduction, until a thickened paste. You don't want to simmer at too high a heat so don't try to rush it. This slow reduction of the tomatoes will produce a deep color and intense concentrated flavor without any bitterness. After the reduction, toss in the garlic and basil, and mix into the warm paste and finish with up to half a cup of olive oil to finish the infusion. Simmer and stir 5-10 mins so basil is wilted and flavors of herbs are dispersed.
* The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. You can also add the garlic cloves peeled and whole, depending on preference. Additional seasoning such as cumin, fennel seeds, or cayenne can be added, to taste, but is up to your own preference.
* No need to skin the tomatoes prior to cooking, the skin breaks up, or shrivels, fairly well.

It should go without saying, but try to remove thyme stems, star anise (has hard, wood-like texture), and bay leaves before serving. Serve over favorite pasta or gnocchi.

If you've never reduced a massive amount of halved tomatoes into a sauce simmered over hours, the reduction is amazing to watch, and taste.

[Mmmm, Burger (C.J.)]

Originally Posted by bold_n_brazen

Since I am too lazy to google it first, does anyone know if you can freeze vanilla beans?

didn't that take longer to type than "freeze vanilla beans" in google?

[Sidd Finch]

Originally Posted by Mmmm, Burger (C.J.)

didn't that take longer to type than "freeze vanilla beans" in google?

didn't that?

[Mmmm, Burger (C.J.)]

Originally Posted by Sidd Finch

didn't that?

No