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Dom, the dishes sound fantastic, but I was curious to know how you were going to make the squash broth. Boil chunks of squash with a bouquet garni, simmer and reduce? It sounds like the sort of thing I might like to make my self, so I am curious. As to cooking the eggs, you can cut them at an angle if you like, just wrap them in plastic before dropping them in the immersion circulator. At such low temperatures, you don't need to worry about the plastic melting or imparting flavor. Bit of a bugger wrapping them, but it lets you prep all your eggs in advance then drop them when the order comes in.
Toggle Commented Sep 25, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I freaking love that you can just "make some fresh pasta" for them. Or did you already have it in the fridge? I just have this image of you going "@#%*it where is my 00 flour and the roller?". And then slapping around the eggs for giving you lip. I may have been playing a lot of Mafia II. Probably not relevant.
Toggle Commented Sep 12, 2010 on Moral Imperative at Skillet Doux
We have some family friends who just went through this. Very scary, but they are now fine. I wish you and yours good heath.
Toggle Commented Jul 20, 2010 on Hospital Food at Skillet Doux
My wife uses one. Seems to like it. I just have never cared for a lukewarm lunch. I want my hot food hot and my cold food cold. Which means I spend a fortune on lunch. Sigh...
Toggle Commented Jul 1, 2010 on Bento Box at Skillet Doux
Sorry I missed this post! I live in Cambridge and am generally up for eating out in Boston. Let me know when you want to go exploring again, as I could probably recommend some places.
Toggle Commented Jul 28, 2009 on Boston Meetup? at Skillet Doux