Found a new awesome cooking show today.The Mind of a Chef
, presented by Anthony Bourdain, David Chang and Harold McGhee. These guys are basically the team behind the magazine The Lucky Peach, and the first several episodes have mirrored the first few issues of the periodical. It's a fantastic 30 minute program that combines travel to awesome food places (like Tokyo or San Sebastian) coupled with kitchen stand-and-stir demos by the Changmeister himself.
This has been a good couple of days for me in terms of food education!
viva la ben wrote:
shmenguin wrote:If you're going to make a pan screaming hot (for scallops, lets say), what oil do you use? Olive has such a crappy low smoke point. And the high ones are too flavorful for good meat, no? Maybe canola for this task?
FTW. Grapeseed or safflower oil is the way to go for super high heat sauteeing or grilling. They have the highest smoke points (480F+) and are both flavorless. Canola oil smokes only a few degrees higher than EVOO (like maybe 10 or so), so it doesn't really get you much.
mac5155 wrote:Serious question, how often do you guys that cook ITT go grocery shopping?
I pretty much shop meal to meal. Sure, I buy staples and pantry items in bulk; it's not uncommon for me to buy 3-4 bottles of EVOO on one trip, for example, or a bunch of different types of dried chiles.... maybe I'll get half a dozen shallots at one time. But when I shop, generally I'm only looking to buy the ingredients I need to make dinner that night. And as often as not when I get to the market I have to alter what I wanted to make to accommodate what the store had that was the quality I look for.
I'm lucky in that I live in southern California within 200 miles of some of the best farm land in the country, and we have a growing season that's pretty close to being year-round. So I can get locally-grown artichokes in November, for example. But this is where farmers markets are such a godsend. I have a Google calendar of all the FMs local to my home and office, and so I can hit those up on my lunch break or on the weekends or whatever. It's so much cheaper and the quality is so much better and more flavorful than what you can get even from a high-end grocer like Whole Foods or Bristol Farms.