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- Past hour
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I saw "The Taste of Things" this weekend, splurged for the big screen. Worth every penny.
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I've gone all Sino-Thai-Caledonian with a plate of a Scottish classic - stovies. Made with minced beef and Chinese celery, potatoes, Thai fish sauce and hispi cabbage. I added black pepper after taking the photo. HP Sauce would have been better but I don't have any.
- Today
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surbhi joined the community
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Interesting the microwaving/heating the vessel. I recall the iCreami had an issue with stuff staying on the outside of the vessel (Pacojet doesn't suffer from that) - is this something being discussed for the iCreami? I always did spin one - then ran around the outside with my big old bone handled knife before the second spin.
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Jones has great products. Superior by far to most commercial brands IMO.
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A pictorial guide to Chinese cooking ingredients
liuzhou replied to a topic in China: Cooking & Baking
So associated with China is rice, especially in the south, that it would be forgivable to think that's the only grain used. However, it couldn't be more wrong. The grains on offer in any supermarket outstrip anything I've ever seen in any western supermarket. One of the most important is 高粱 (gāo liáng), Sorghum vulgare, sorghum. The name is derived from Latin. There are four main types of sorghum: forage, biomass, sweet sorghum, and grain sorghum. The name 'milo' is often used to refer to sorghum, especially in America but technically only means the last named, grain sorghum, Sorfhum bicolor. Grain sorghum originated in Africa and the milo name is derived from the Sotho, mailo. The first two sorghum varieties above are used as animal feed and fuel with only the last two normally being consumed by humans. Sweet sorghum is also called cane sorghum or Chinese sugar cane. It is the source of sorghum syrup aka sorghum molasses. Grain sorghum can be made into a gluten-free flour (sometimes called jowar or jawar flour - from the Hindi name जवार (jawar)). Grain sorghum In China, sorghum is important in three main applications. 1) 白酒 (bái jiǔ). This is China's favourite liquor and the best brands are made from sorghum. China's semi-official national drink S:贵州茅台; T: 貴州茅臺 (guì zhōu máo tái) is a type of baijiu made in the town of Maotai in Guizhou province. It is one of only two products allowed to keep the old pre-Mao transliteration - Kweichow Moutai. (The other is Tsingtao beer from Qingdao, the modern spelling.) This Maotai baijiu is served at state banquets and gifted to foreign leaders etc. It was used in 1972 by Mao to toast Nixon at their historic summit. A half litre bottle of their premium edition (S: 飞天; T: 飛天 - fēi tiān, flying fairy) will set you back around $350 USD. An aged bottle much more. The record was set in 2011 when a single bottle of a 1935 Kweichow Moutai sold for $1.55 million. Unlike lesser baijiu producers who use a mix of fermented sorghum and wheat, Moutai only uses sorghum. 2) 陕西陈醋 (shǎn xī chén cù), Shanxi Aged Vinegar This black vinegar is China's most popular and is made primarily from sorghum. See above where Chinese vinegars are discussed. 3) Cooked sorghum is eaten directly, usually as 高粱粥 (gāo liáng zhōu), sorghum congee or in mixed grain congee. Only rarely is it served with other dishes as a rice substitute. Sorghum congee -
A pictorial guide to Chinese cooking ingredients
liuzhou replied to a topic in China: Cooking & Baking
American ginseng is Panax quinquefolius but, although the chemical composition is different from Asian ginseng in some ways neither have been proved scientifically to have any medical benefit. They both taste of nothing so no culinary benefit or difference, either. American ginseng is imported to China and is expensive. I know thing about Indian ginseng. -
A pictorial guide to Chinese cooking ingredients
JoNorvelleWalker replied to a topic in China: Cooking & Baking
I recently ordered some Indian ginseng. I haven't tried it. How is Asian ginseng different from US ginseng? -
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Thank you Kerry. It seems the heat is needed for the carrageenan in this particular product even if not for the guar gum. My first experiment with the “perfect ice cream” additive was successful, I made a basic milk and cream base with vanilla and peppermint extract and green food coloring. Quantities based on the Ninja recipe but I skipped the cream cheese. last night I microwaved, used hot water, spun the top half with some milk on top, one spin on “ice cream”. Hand folded some crushed Oreos. Consistency was pleasing but a bit loose like soft serve. tonight I skipped the microwave and milk, and just ran about 15 seconds of hot water around the vessel and spun once on “ice cream.” this was the texture I’m looking for and I’m pleased I didn’t have to respin. I am feeling emboldened because the first ~half dozen attempts were tasty but the iciness was not encouraging.
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Amazon.ca has it but the prices are high. Very high.
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MTG is great stuff. @rotuts Amazon has lots. I wonder if it will still be available there.
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Are you planning to stock up on post St. Pat day CB for future experimentation?
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For someone that doesn't eat a lot of beef, cheeks might be too rich and gelatinous. Maybe short ribs might be "middle ground" they are rich in beefy flavor but not as gelatinous as cheeks.
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I've never used beef cheeks, and I don't cook beef except very rarely, although I like beef quite a bit. I'm planning to make peposo for the first time and have been thinking about the cut of meat I want to use. Beef cheeks came up while reviewing some recipes, albeit not in the context of peposo. I've heard that cheeks are very flavorful, and also that they are quite tough and need a very long braise. Might they be a good choice for peposo? Would the braise required be too long considering wine as the braising liquid? I'm a little out of my element working with beef, so any suggestions would be welcome, although there's no need to spend much time on the various cuts of chuck, which I have worked with. Thanks!
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Yes. Very. In fact, almost always. Certainly the ginger. The pork component is usually an unsmoked ham. When I do make an elevated Chinese stock I like to use Jinhua ham but for everyday stock skip that part.
- Yesterday
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it was reported that although the CB avove was tasty it was very salty. so CB w papain : SV 145 F ,6 hours then perhaps 1 hour cold smoke w smoke tube on the cold Yoder is the way to go
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Jim, when we scrape, it isnt when the ccb is dry. We scrape excess ccb and reuse the next time, while it is still wet. It would be very difficult to do this alone. I don't spray heavy and I use paper towels if I am doing it alone, which I plan not to do:). Also, I never temper the ccb. I wait until temp drops to low 90's, and shoot. If I wait until cooler, it is a mess to get off molds. I rarely have sticking unless I let the ccb get too cold.
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I took pictures of this batch of dough for a FB friend that is having problems with whatever she is doing. I fed my starters and spun off two new starters, one for her and a friend of hers. I don't really know this person, but she lives in the same area and participates on some of the local groups that I participate in. I can't quite figure out what she is doing wrong. She apparently is feeding the starter and using the discard to make a levain and even adding a little bit of yeast to a 1000g of flour. She is using the stretch and fold method, but her dough isn't rising. The starter should be strong enough without the addition of yeast, but I suggested that she proof her yeast first, just to make sure it is active. Not something I do, because I know that my yeast is good. She baked what looked like a beautiful loaf, and I expected to see at least two or three loaves, but she only got one from the 1000g batch, and when she sliced it, it was very, very dense. So I told her I would take photos of what my dough looks like over a few days. I fed my sourdough starter Thursday night and made two levains, with 55g of discard in each of them. Left the starter and the two levains on the counter overnight and in the morning, the starter went back into the fridge and I made two batches of dough with the levains. Both had 1000g of flour, plus the levain, 15g of salt, 1g of yeast (basically just a pinch) and 660g of water. After the last stretch and folds the dough looked like this and they both went into 6L containers and into the fridge. After 24 hours in the fridge. After 48 hours in the fridge. After 60 hours in the fridge. I left one dough in the fridge and I took one out last night and left it on the counter until this morning. I should have taken a picture at 4:00AM this morning because the dough was blowing the lid off of the container. So by the time I got around to shaping the loaves at 4:00 this morning this dough was going on 72 hours. Even in the cold fridge (3°C) the dough more than doubles. Baked two larger batards, two smaller batards and one baguette.
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Mrs. C's Alaskan black cod. Sauteed okra with onion, garlic, and chiles. "Tartar" sauce with dill pickles and sauerkraut not pictured.
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smsalt changed their profile photo
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@Kim Shook agree w you on those Jones raw sausage links. Ill have to keep my eye out for them I get the Jones sausage , raw , in the ' tube ' and scrapple ,alsoJones.
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Lunch the other day was a hot chicken sandwich with gravy, dressing, mashed potatoes, and salad greens with Dorothy Lynch dressing (thanks @Shelby!): Without: And WITH 😍: Yesterday being Sunday is considered “little Easter” and we get to eat out (we’ve given up restaurant eating for Lent and will be donating the $$ we save to the food pantry and an Iranian family our church is sponsoring)! We went to a Greek place we hadn’t been to in a long time. We ordered the small mixed grill and shared it. For $24 we got fries: Greek salad: Choban salad, pita, tzatziki, stewed green beans, beefteki, chicken souvlaki, and lamb/beef gyro: Everything was delicious and probably enough food for 4 people.
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