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DrGaellon
Yonkers NY
40 y/o gay doctor in the NYC suburbs
Interests: science fiction, fantasy, cooking, medicine
Recent Activity
Maybe a well-drained (and therefore spreadable) ricotta?
Toggle Commented Oct 5, 2014 on Butternut Boursin at IDEAS IN FOOD
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The problem with the Mai Tai in particular is the orgeat. Almond syrup alone isn't the same, and big-name orgeat (Torani, Trader Vic's) usually has never gone anywhere near a real almond. Your friends over at Serious Eats have a column about orgeat, and a recipe. http://bit.ly/1up4PVm
Toggle Commented Jul 26, 2014 on The Mai Tai at IDEAS IN FOOD
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Raisin bagel, plain cream cheese, capers, lox. Sweet, salty, tangy, umami.
Toggle Commented Jun 22, 2014 on Simple Indulgence at IDEAS IN FOOD
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I forget which author it was (Joan Nathan, maybe?) who suggested using the starch from the potatoes themselves. After letting them sit in the water for a while, remove the shredded potatoes. Let the starch settle to the bottom of the bowl, drain off the water, and add that starch back to the latkes.
Toggle Commented Dec 13, 2013 on Latkes at IDEAS IN FOOD
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Alton Brown has a terrific homemade-from-scratch version. (I don't use his shallots; they made a pasty mess the two times I tried, so I still use canned fried onions.)
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DrGaellon is now following Aki and Alex
Sep 16, 2012
I found the exact same one. :)
Toggle Commented Sep 16, 2012 on Garganelli Comb at IDEAS IN FOOD
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At the New York Renaissance Festival, the preferred quaff for the summer heat is a Bee Sting - 12 ounces of hard cider and 4 ounces of mead, poured into a mug. (Mead is honey wine, if you didn't know...)
Toggle Commented Aug 12, 2012 on Name That Thirst Quencher at Al Dente
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The Victorinox 8" Chef's Knife is Cook's Illustrated's favorite knife.
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Oooooh, I want this recipe! :)
Toggle Commented Mar 29, 2012 on Challah-ondaise at IDEAS IN FOOD
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I love the amazing variety of cheese, how it can be mild or piquant, creamy rubbery or hard... I love cheese!
Toggle Commented Jan 11, 2012 on Artisan Cheese Making At Home at IDEAS IN FOOD
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I'm planning to introduce my boyfriend to two four-star restaurants in Westchester (the last two of my top five restaurants in the county): Crabtree's Kittle House in Chappaqua, NY (maybe we'll see President Clinton!) and La Panetiere in Rye, NY.
Toggle Commented Dec 27, 2011 on The French Laundry Cookbook at IDEAS IN FOOD
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I suspect there is going to be much wailing and gnashing of teeth in your near future, Mr. Wheaton.
Toggle Commented Dec 23, 2011 on In which I am a Trolldad at WWdN: In Exile
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I find a ricer is a bit of a one-trick-pony. A food mill does the job equally well, and is far more versatile.
Toggle Commented May 14, 2011 on How Not To Make Skordalia at Al Dente
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Cutting crackers or square rolled cookies. Trimming tart dough. Cutting strips for lattice-top pies. Slicing frittatas and quiches. Cutting tortillas into wedges to make tortilla chips.
Toggle Commented May 11, 2011 on In My Sister's Kitchen at Al Dente
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The best meatballs do start with a panade, but it should be made with milk, not water. :D The dairy proteins interact with the meat proteins; they don't bind together the same way, so a small amount of dairy helps prevent the meatballs getting tough. My mom always just plopped the raw meatballs straight into the simmering sauce and cooked them there; that's still my preferred method.
Toggle Commented Apr 17, 2011 on The Meatballs of My Long Island Youth... at Al Dente
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My mother had a copy of that cookbook! I haven't seen it in years; I wonder what happened to it. I've always seen (and made) kasha varnishkes with the butterfly-shaped noodles the Italians call "farfalle."
Toggle Commented Apr 17, 2011 on Food is Love: Kasha Varnishkes at Al Dente
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I wish my tiny NYC apartment had room for a dedicated freezer - the one on top of my refrigerator never has enough room!
Toggle Commented Mar 27, 2011 on There's Money In My Freezer at Al Dente
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On Saturday, I made Sweet and Sour Pot Roast in Tomato Sauce http://bit.ly/ej4UZj (it's gluten-free, Carol!). On Sunday, we went out for a belated Valentine's dinner at Harvest on Hudson. http://bit.ly/fMjKtB Monday, I had the day off, and I made French Onion Soup a la Alton Brown http://bit.ly/hF5sct , but I used J. Kenji Lopez-Alt's method for caramelizing the onions http://bit.ly/g8gP4a (which didn't work all that well for me; they dissolved into paste).
Thank you for the reminder, Wil. I've posted a memoriam on my own blog. I was a junior at the Bronx High School of Science. One of our teachers had been a finalist; if luck had gone a slightly different way, he'd have been the one on that Shuttle, not McAuliffe. I didn't see the footage until that evening watching the news over dinner... and then I couldn't eat for the tears. The image of those diverging smoke trails is forever imprinted on my soul.
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I used to say that Weight Watchers was the best eating plan in the world; if we put all of America on a WW-style diet with appropriate weight-maintenance calorie levels, half our health problems would go away. Unfortunately, the shift to simplification in the program over the past 10-15 years has led to a loss of emphasis on balanced intake; it's entirely about calories, fat and fibre these days. It's still the weight-loss program I recommend over all others, but it is not the easy, perfectly balanced diet it used to be.
Toggle Commented Jan 4, 2011 on Fat Fighters, Here I Come at Al Dente
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Commercially, I like the Bonne Maman brand, and Sarabeth's are always great (but pricey). I always snag a few jars of marmalade by Pim Té (of Chez Pim) when she stocks her Etsy store.
Toggle Commented Dec 20, 2010 on These Preserves Are Deluxe at Al Dente
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I've never owned a LeCreuset, but I do own a Lodge, and I love it. I use it for all sorts of things.
Toggle Commented Dec 18, 2010 on The Perfect Pot at Al Dente
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Awesomesauce. Hey, Wil, did you know you were in today's New York Times crossword puzzle (9/9/10)?
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Spicy brown mustard, sweet pickle relish and sauerkraut. My preferred kraut is Ba-Tam-Te New Kraut, which is actually pickled in a brine (as opposed to traditional sauerkraut which is simply salted and left to ferment in its own juices).
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