Tuesday, February 12, 2008

Chowhound; repurposing dinner

I like the Chowhound site. I came across it a year or two ago, but just looking at it more today. They have a bunch of great tips in th "Chow Tips" video, such as:

  • Pomegranate seeds: to remove, cut the pomegranate in 1/2, and whack the rind using a wooden spoon (cut side facing down over a sieve or bowl); the seeds will just fall into the bowl/sieve!
  • Tempering chocolate: to stabilize chocolate to keep it shiny & glossy, like a candy bar. Must be accurate. Heat 3/4 lb of chocolate in double boiler to 118 degrees. Cool to 80 degrees over an ice bath by adding remaining 1/4 lb. Rewarm to 85-87 degrees for milk chocolate, 88-91 for dark chocolate. Now coat: put item into chocolate with fork, pull it out, scrape it, and onto parchment.
Also enjoying "repurposed" meals this week, i.e., using leftovers and/or parts of meals to create something new and delicious! For example:

Sunday brunch: Spanish tortilla with aioli
Sunday dinner: Tri-tip, mashed potatoes, and arugula salad
Tonight's dinner: Tri-tip sandwich with Point Reyes blue cheese, aioli, dijon and arugula on baguette, with arugula salad on the side. Yum!

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