Where my fellow cooks at???

Post by **columbia** » Mon Jan 05, 2015 12:35 pm

Plan ahead and make reservations.

Post by **tifosi77** » Mon Jan 05, 2015 12:45 pm

Awesome, can't wait to hear about it!

To clarify, he goes to great lengths to explain in the book that this fried chicken recipe is not the fried chicken you'll get at Husk. I think the recipe is even called "Fried Chicken As I Make At Home", or something like that. Just too labor intensive and small-batchy to be practical for restaurant service.

Here he is demonstrating the Husk Cheeseburger.

[youtube][/youtube]

eddysnake · Post by **eddysnake** » Mon Jan 05, 2015 1:22 pm

how far out should you make reservations?

mac5155 · Post by **mac5155** » Mon Jan 05, 2015 1:22 pm

I feel like there was a Husk in Nashville too? Anyway, when I was there, we ate at the Southern. Southern burger, with jalapeno bacon and pimento cheese.......drool

Post by **columbia** » Mon Jan 05, 2015 1:29 pm

eddysnake wrote:
how far out should you make reservations?

A couple weeks, at least?

Letang Is The Truth · Post by **Letang Is The Truth** » Mon Jan 05, 2015 1:32 pm

columbia wrote:
eddysnake wrote:
how far out should you make reservations?
A couple weeks, at least?

you can do it up to 90 days in advance.

didnt someone post about a manhattan bar in charleston that does different bourbons/bitters/etc

Post by **columbia** » Mon Jan 05, 2015 1:34 pm

Letang Is The Truth wrote:
didnt someone post about a manhattan bar in charleston that does different bourbons/bitters/etc

http://www.eatatfig.com/menus/" onclick="window.open(this.href);return false;

Post by **tifosi77** » Mon Jan 05, 2015 1:58 pm

I have a buddy who ate at FIG and regarded as an exceptional meal, indeed. Gotta love any place that has a 'make-your-own-Manhattan' menu.

Post by **tifosi77** » Mon Jan 05, 2015 4:25 pm

And back to the wacky end for a moment.....

Ferran Adrià Feeds the Hungry Mind

At the conclusion of one of several long soliloquies, Mr. Adrià was asked what he expected the foundation’s budget to be for 2015. He took a breath. “One million euros,” he said. In response to a quizzical expression of doubt — moments earlier, he said he intended to have a staff approaching 75 — he explained, “We will hire a lot of interns.”

Then, before anyone else could speak, he started to explain a side project he was doing as a consultant with Cirque du Soleil in which, he said, “We are helping create a restaurant that is not a restaurant.”

That already sounds amazing.

count2infinity · Post by **count2infinity** » Mon Jan 05, 2015 4:26 pm

making some german potato salad for dinner tonight to go with some fried cabbage and sausage links. should be pretty good. I'm trying to replicate the potato salad i had at hofbrauhaus a couple weekends ago.

mac5155 · Post by **mac5155** » Mon Jan 05, 2015 4:45 pm

Speaking of hofbrauhaus, I'd love to replicate their sauerkraut balls appetizer.

mac5155 · Post by **mac5155** » Mon Jan 05, 2015 4:46 pm

not to mention their pretzels and bier cheese.

SoupOrSam · Post by **SoupOrSam** » Mon Jan 05, 2015 6:00 pm

The skillet roasted chicken looks like my kind of eating and cooking. Did a google and found the recipe: https://books.google.com/books?id=zn8wB ... 22&f=false

Thanks. Most likely will be buying his book if this turns out.

Post by **tifosi77** » Mon Jan 05, 2015 7:07 pm

It's a fantastic book. Has its share of froofy, modernist recipes - for every roasted chicken and awesome cheeseburger, there's something like Stone Crab with Cucumber Juice, Fennel Jelly and Raw Apple.

Spoiler:

But the soul of the food is just good old fashioned Lowcountry cooking. Favorite new cookbook in probably four or five years.

Post by **columbia** » Mon Jan 05, 2015 7:09 pm

As I've said to my friends, who have dined there and who also had southern grandmothers, "He cooks like our grandmothers did.....but much better."

Post by **tifosi77** » Mon Jan 05, 2015 7:13 pm

And that's probably the nicest compliment you could give a cook like Brock.

mac5155 · Post by **mac5155** » Mon Jan 05, 2015 7:53 pm

Letang Is The Truth wrote:
tifosi77 wrote:
For Christmas this year I got Sean Brock's cookbook 'Heritage'. He represents everything that I think is good and great about modernist cooking; a solid (if at times maniacal) grounding in tradition, but not afraid to go to the end of the plank with new techniques. I feel that his restaurant - Husk - is almost reason enough to plan a trip to Charleston.

This weekend I'm cooking two of his recipes. Last night was Chicken Simply Roasted In A Skillet

And tonight I'll be making his fried chicken...... which uses five different fats. (Canola oil, lard, smoked ham, bacon, butter)
thanks for the tip. we are going to be in charleston for a night in may. making reservations today hopefully

Forgive me, but how do you fry in smoked ham and bacon?

Post by **tifosi77** » Mon Jan 05, 2015 8:27 pm

That's a typo, should be rendered chicken fat.

The smoked ham and bacon are added to the canola/lard/chicken fat mixture after it has been heated to 275°F and allowed to steep and infused the fats with added flavor. In the case of the bacon, fat will render off and become part of the blend, giving you four fats. After about ten minutes, remove the ham and now-crisp bacon, and enjoy a delicious snack while you fry the chicken. Just before the chicken is done cooking, add a couple tablespoons of unsalted butter to the fat to finish with the requisite five.

mac5155 · Post by **mac5155** » Mon Jan 05, 2015 8:37 pm

Sounds delicious. And a lot harder than KFC.

Post by **tifosi77** » Tue Jan 06, 2015 2:26 pm

mac5155 wrote:
Sounds delicious. And a lot harder than KFC.

That's why this is called the cooks thread.

It is also a lot more delicious than KFC.

Post by **canaan** » Wed Jan 07, 2015 8:40 am

Letang Is The Truth wrote:

thanks for the tip. we are going to be in charleston for a night in may. making reservations today hopefully

watch season 2 of mind of a chef on netflix. Sean Brock is all over that. the dude does some cool stuff.

eddysnake · Post by **eddysnake** » Wed Jan 07, 2015 8:44 am

Do you think you would need to make reservations at Husk for lunch? We'll have the little ones with us and I figured lunch would probably work out better than dinner with them...

count2infinity · Post by **count2infinity** » Wed Jan 07, 2015 9:34 am

Made this Sunday night: http://bakerbynature.com/20-minute-spic ... odle-soup/" onclick="window.open(this.href);return false;

had leftovers the leftovers for lunch Tuesday. Was very good, quick, easy. I didn't think the cilantro really worked all that well with the flavors. I'd leave it out next time. Shrimp or chicken would be good in it too.

Post by **canaan** » Wed Jan 07, 2015 9:45 am

eddysnake wrote:
Do you think you would need to make reservations at Husk for lunch? We'll have the little ones with us and I figured lunch would probably work out better than dinner with them...

i imagine that you wouldnt have to. i checked a couple of days this week around lunch and it had pretty decent availability.

Post by **columbia** » Wed Jan 07, 2015 10:20 am

eddysnake wrote:
Do you think you would need to make reservations at Husk for lunch? We'll have the little ones with us and I figured lunch would probably work out better than dinner with them...

eddysnake: PM as you get closer to your trip and we can discuss other dining options (with an eye on family friendly) in Charleston.

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