Podcast 70 - Talking to the Devil
Brought to you by DaVinci Gourmet and 1st-Line.com.From Hunt Valley, MD. Jay and Nick recap the SCAA Conference week, Nick's mea culpa, then they have a nice bowl of soup, and talk to supernatural beings.
1 hour 49 minutes and 48 seconds - MP3 format, 50.8 MB
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posted at 9:21:00 PM -19 comments-
19 Comments:
Hey Nick -
Glad you enjoyed the latte art throwdown. I was certainly plenty embarassed that I won the event I organized.
For the sake of clarification :
The machine used was a standard GB5 EE. It was set to 200f at the group, 9 bar of pressure, 1.4bar steam.
The cups used were cups I ordered from espresso supply and picked up that morning. Whoever went first in the throwdown was the first person to pour in them.
The milk used was bought at the grocery store across the street and was not the milk i used for usbc or practice.
But I still felt bad. So I used the winnings to feed beer to poor baristas. Philanthropy.
you're a good man, kyle... you're a good man.
Chicken stock for the french onion soup? I thought it was typically beef stock, or would that be too heavy with the added bacon?
Mike-
You can go with either. I like the lighter broth of the chicken stock. Let your taste buds be your guide!
I made the soup last night, it was great! I love Gruyere!
Glad you enjoyed it!
In case others would like to try it, here's a quick recipe.
Onion Soup
8 large onions, peeled and sliced
6z butter
4z bacon
2z balsamic vinegar
2z port wine
2qt chicken stock
bouquet garni
1 baguette
1/2 pound Gruyere, freshly grated
olive oil
salt & pepper
Melt and heat butter in a large pot until brown. Add onions and cook until brown. The browning is very important. Stir from time to time. Add bacon to enhance flavor.
Once onions have browned, add the bouquet garni (sprig of thyme, parsley and bay leaf wrapped in butchers twine), add balsamic and port, add chicken stock, bring to a boil, then reduce heat and simmer for one hour.
Skim the scum off the top as the stock reduces.
In the meantime, slice a baguette into little discs, coat with olive oil and bake in a 450F oven until they've turned into croutons.
Shred gruyere cheese.
Once the soup is ready, ladle into ovenproof bowls, float a couple croutons on top and liberally cover with gruyere.
For the authentic method, turn your oven to BROIL and get that bitch HOT. Move the top rack as close to the heating element as you can. Place bowls on a cookie sheet and slide under broiler and heat until cheese melts and looks violent.
Since I've never gotten around to buying the right bowls, I cheat by using an industrial (plumber's) blow torch to melt and scorch the cheese. You can substitute one of those "kitchen torches" you buy at Williams Sonoma but they'll take longer and aren't as "manly."
> You can substitute one of those "kitchen torches" you buy at Williams Sonoma but they'll take longer and aren't as "manly."
Not really an issue for folks like Trish or Bronwen...or me for that matter. :-)
I find that a good Oxy-Acetylene torch gives the cheese just the right texture and keeps the croutons nice a crunchy.
You guys should have called this one "Onion Soup For the Soul" instead of Talking to the Devil. We all need a good friend who will make us a tasty comforting cup of soup every now and again...or even a good cup of coffee!
The title made me think you guys should do an interview with pstam.
rofl! Awesome idea.
Thanks for article!
Thanks for interesting article.
Glad to read articles like this. Thanks to author!
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