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eG Foodblog: Chris Amirault (2010) - Holidays in Rhode Island


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I made regents punch for Christmas! it was the hit of the meal. I work at an ice cream store in Cambridge, (Toscaninis) and i pulled out all the pints of ice cream i had hiding in my fridge, and it was found that a scoop of pineapple basil sorbet scooped into a cup of the punch was very very good.

I used cheap awful fizzy white stuff, and it was still delicious.

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You make eggs that don't peel without tearing the egg whites to shreds. :unsure:

Something I just read somewhere (I know, great help - maybe CI?) suggested to crack the egg shell all over before running under cold water and then to peel as soon as the eggs are cool enough to handle. Which if they're not cool enough to handle, I wonder how to crack the egg shell? But the important fact was that as the eggs get too cool, the shell starts sticking again. Does that make any sense?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Some party prep pix.

Corn tortilla masa:

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Flour tortillas ready to be rolled out:

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Peeled cherry tomatoes and olives with rosemary garlic oil:

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Milk and dark chocolate pretzels (courtesy of my MIL):

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Melamine punch cups ready for Regent's punch:

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Salmon cooling:

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Turned out really well, with a short (6h) cure using the spice mixture from the new CIA Art of Charcuterie book, then smoked with apple:

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Ras al hanout nuts:

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Corn tortillas:

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Flour tortillas:

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Tables ready for guests:

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Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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We rolled out of bed this morning, made our coffees and teas, and set to a quiet family breakfast using up a few things from last night.

Smoked Michoacán mushroom salsa (from The Hidden Cuisines of Mexico, a book I got for free in a cookbook club and have found very interesting):

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Pickled onions:

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Rancho Gordo Midnight and Good Mother Stallard beans:

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Bell peppers and red onion in small dice:

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Condiments:

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The last of the tortillas, thanks to a few balls of dough we hoarded last night:

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Scrambled eggs with monterey jack cheese:

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My finished breakfast burrito:

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Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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And, with that, I'll bring this foodblog to a close. I'll be around today to answer questions about recipes, etc. -- we'll keep the topic open through tonight -- and we can continue any of these discussions elsewhere in eG Forums. Thanks for going along for the ride, and see you in the new year!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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Absolutely wonderful blog, Chris. Your descriptions and photos are worthy of an award.

I'd give you the Grand prize for stimulating the senses of anyone interested in holiday food and drink.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Absolutely wonderful blog, Chris. Your descriptions and photos are worthy of an award.

I'd give you the Grand prize for stimulating the senses of anyone interested in holiday food and drink.

Ditto from me. But inquiring minds want to know if you ever sleep?

Darienne

 

learn, learn, learn...

 

We live in hope. 

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I adore your house. Your study looks like the perfect place to sit and read during the day with those lovely big low windows. Your dining room has wonderful features also - that built-in bar is amazing and is that last picture in post #380 also a part of your dining room?

Your furnishing and entertaining styles are so well suited to the house.

Thank you so much for showing us your home and your various cooking/eating experiences. I also was fascinated with the cocktails.

I can't help but wonder what your home's landscaping is like, and if you will be doing much gardening there in the summer, also. Not that you'd have much time for it.... :laugh:

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Many thanks Chris. It was lots of fun watching over your shoulder for the past week.

All this and the new sous vide index ... I stand in awe.

Ps. What was that white stuff you put the champagne in? It's going to be 40 degrees here today (Celsius).

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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Have you tried Intellegentsia Black Cat for your espresso?

No. Should I?

Yes. If you order it mail order from them, you will be guaranteed that it is fresh. I roast my own coffee (which if you haven't tried -- I recommend -- you will be amazed at how much better home roasted beans are than most of what one buys) and occasionally buy some already-roasted coffee. Intelligentsia Black Cat is one of the few roasts that I have had in the last few years that impresses me. I must admit that I also find Illy's whole bean coffee quite good -- which surprises me.

Fyi, I am still roasting with hot air popcorn poppers since it is so easy and the results so good that I haven't been tempted to get anything fancier.

--E

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No bourbon?!

There's Four Roses Small Batch lurking back there, and I just ran out of Bulleit.

And some very nice Handy Rye from the Antique Collection.

Excellent blog Chris. I loved reading it and the pictures of your food, home and town were appreciated.

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Thanks for sharing Chris! Love your bar! That's an enviable set up if ever I've seen one. I have built in shelves too but they somehow don't seem as organized as yours. Perhaps I'll take your set up as inspiration...

Happy New Year!

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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Thank you a million times thank you. I enjoyed every post and I appreciate the time you took to do this for us. I would love to know about the raw al hanout nuts. Happy new year!!!

I've got one body and one life, I'm going to take care of them.

I'm blogging as the Fabulous Food Fanatic here.

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Chris, thank you for this tremendously informative and engaging eG Foodblog.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Thanks Chris! I really enjoyed following along with your culinary adventures! Any time you're out Portland way you're welcome at our house for dinner!

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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