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  1. Past hour
  2. I will reuse oil that has been used for fries only. And just once or twice before disposing of it. I can dispose of cooking in in a milk carton in with out weekly "organics/compost" pick up.
  3. Ann_T

    Dinner 2019

    @TdeV, I don't do anything special. I shape the dough loosely into a ball and flatten. I have a board well floured and I oil my hands with olive oil and stretch initially from underneath the dough using my knuckles. I stretch until it resists, and then I let it rest for 10 minutes for the dough to relax. I oil my hands again and then just start to push out on the dough to stretch it further, letting it rest as needed. Once the centre is thin enough, I start to pull gently and stretch from the edge out. I hope that makes sense. The secret is letting the dough rest between stretches. When it is relaxed it stretches much easier.
  4. This one probably isn't too tough...
  5. Yesterday
  6. Dante

    Dinner 2019

    Jackfruit with barbecue sauce and chili-lime marinade over steamed corn (with butter,smoked paprika, and nutritional yeast) and chopped steamed kale.
  7. More sights from my walking tour. I did not buy the cute cookie jar, nor any of the very large apothecary jars (bargain-priced), nor any of the other pretty jars, nor the stiff wooden basket large enough to double as a crib, nor even a pressure gauge. Nor did I (even try to fit into) the vintage cowgirl outfit, for that matter. Later in the day we went to Miller's Smokehouse & Market. They have a great selection of fresh and smoked meats, sausage-making supplies, preserves and a few "normal" groceries. Here's a very small selection of their offerings: We bought some of their sausages, the massive chicken breasts I showed in the sous vide post earlier, and a selection of their stuffed peppers: jalapeno poppers, armadillo eggs, gator toes and brisket poppers. The brisket poppers are supposed to be the local favorites; having sampled some, I can see why. We baked them in the oven at 325F or 350F until the bacon wrapping was brown. They were good! We also bought pork steaks. It seems as though most areas that we travel favor thinly-sliced pork - something appropriate for quick frying, but not satisfying for the breaded, oven-baked version my darling prefers. These overcompensated: each steak was immense in thickness as well as area. We decided to share one. I couldn't finish my half. Lest you think we're only eating meat and potato salad in Llano, let me tell you about the green beans I cooked from @JAZ's new book, The Ultimate Instant Pot Cookbook for Two. (Disclosure: I was one of several eGullet recipe testers for this book, and Janet was good enough to send me a free copy by way of thanks. I'll also say that I liked the recipes I tested so much that I bought a copy of the book for my best friend when it hit the presses.) My copy finally (finally!) caught up to me in the roving mail, and it's bristling with sticky-notes for recipes to try. For this dinner it was the Warm Thai-Style Green Bean and Tomato Salad. Simple, from start to finish, and delicious. I didn't tell my darling it contained cilantro. He loved the salad as much as I did.
  8. Dante

    Dinner 2019

    Easter dinner- ham slow cooked in cider and (good quality) maraschino cherry liquid, over cheesy grits, with steamed rapini.
  9. chefmd

    Dinner 2019

    Cod steam roasted in CSO with pan roasted carrots and salsa verde
  10. That's the rub, isn't it? As @pastrygirl mentions the pie has been around forever, people have mentioned it to Tosi before. It seems it's the Target deal that's forcing the issue, not some sudden realization that the name is now socially awkward or inappropriate. The fact that they are publicizing the name change as a "come to Jesus" moment makes me roll my eyes and wonder about the real motivation behind the name revision.They didn't have to change the name; it was just prudent to do so NOW given the circumstances of a new marketing arrangement with Target (and the fact that someone in Cambridge is making enough of a fuss about it); had Tosi not opened up in Harvard Square and not had a Target deal, would the name change have happened at all?
  11. heidih

    Dinner 2019

    o I am obviously not Ann but just as with phyllo or puff pastry ya gotta just do it. The current trend is high hiydation. With a standard recipe the "rest" is critical. I grew up with noodles and leaarned dough resting at great grand mother's knee. When you look at shows you see just a sort of hand knuckle movement rather than actual touching/pulling. Think also of pie crust - cool hamds and just do it.
  12. Always inspiring to read and see pictures from so many talented people. We are two Norwegians who still have this as a hobby, but are expanding bit by bit. For this Easter, we got inspired by Europe’s political hot topic (and I have to say also mainly by my English wife’s idea) to make the Br-Eggs-It. It was a 12 cm (almost 5”) milk chocolate egg filled with four smaller egg varieties: “The passionate English rose” (England): Ruby and Valrhona Inspiration passionfruit “Scotch egg” (Scotland): Milk Chocolate with a cream egg filling (our version of the Cadburry Creme egg) ”Dragon egg (Wales, who has the dragon in their flag): Valrhona Blonde chocolate “Irish cream” (Ireland): Dark chocolate with Bailey ganache (we tried first to make the little egg look like a pint of Guinness) For some reason the Norwegians didn’t quite pick up the pun, so most of the production was sold to ex-pats living in our town.
  13. Thank you @teonzo for the idea. The proportions would be off because I have been enjoying my pistachio pudding. I still have pistachio paste left so I may try again. But not today.
  14. I could exceed in all my pedantry and reply with something uber annoying like "so Yoda said". Politeness would suggest to delete what I just wrote, but I can't resist Star Wars jokes. Teo
  15. There's a way to save it. You just need to add the right amounts to get a double batch. Which is pretty easy since you don't need the stabilizers (assuming you agree it's better to cut them in half). This is what you have now: Heavy Cream 520 g Pistachio Paste 140 g Sugar 100 g Salt 3 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g This is the "correct" recipe (cream at 35% fat), doubled: Heavy Cream 380 g Water 660 g Pistachio Paste 280 g Sugar 200 g Salt 6 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g So you need to add these amounts to what you already have: Water 520 g Pistachio Paste 140 g Sugar 100 g Salt 3 g Just add all these ingredients to the base you have in your hands, homogenize and it should be ok. Better using superfine sugar to dissolve it more easily. No need to cook anything. To be precise you should make it triple and not double since you started with too many cream for a double recipe, but you would end up using a lot of pistachio paste which costs a fortune. If you want to do things properly then add these amounts for a triple recipe: Water 1040 g Pistachio Paste 280 g Sugar 200 g Salt 6 g The big difference here is given by the pistachio solids, which change things A LOT as far as balancing ice-cream. It's not just a matter of high fat ice-cream, it's a matter of high fat ice-cream containing tons of pistachio solids. If pistachios and raspberries were less expensive (or if I were rich) then I would eat them together every day and in huge amounts. Teo
  16. @jbates the chocolate is Felchlin Maracaibo Creole 49%. https://www.felchlin.com/en/product/cacao-maracaibo I spun it for as long as my old arms could stand, outside in the snow. (Crass hyperbole -- I was outside under a covered breezeway.) About 15 minutes. @teonzo remember I was using less chocolate than Brunner recommends. I double checked this with my contact at Brunner.
  17. Another failure. The chilled mix was about as viscous as the last batch. I didn't bother to try to spin. As consolation the stuff tastes pretty good. I shall call it pistachio pudding and be done. Teo, I like fat. Fat and eggs. For example, this. And, you know, that pistachio pudding is good stuff. (Not that I mind enjoying pistachio butter right out of the melanger.)
  18. chefmd

    Grocery Shopping

    First of the season local MD asparagus.
  19. kayb

    Best First Cookbook

    I find Shirley Corriher's Cookwise to be a good intro for people who know little about cooking. I've give that, as well as Bittman's HTCE, several times for wedding gifts when I knew people had an interest in cooking but little experience.
  20. Glad to know someone else does this. I will sit down with a cookbook and read it like a novel, but when it comes to needing a specific recipe for something, unless I'm going to a tried-and-true in a specific cookbook, nine times out of 10 I'll look online.
  21. Without trying to go back into soapboxing again, just to answer your question. I meant what you said to an extent. But I also meant that the precepts of inclusiveness that go along with political correctness inspired people to all want a piece of that pie. The idea that was supposed to inspire togetherness accidentally inspired a great deal of selfishness. If people weren't part of a historically oppressed group then they would come up with their own thing to be offended over so they could be special too and the whole concept of political correctness insisted that we accept it. That's what got us to the point where everything is offensive and must be catered to.
  22. @Tri2Cook you’ve been totally civil and made some good points. Not 100% sure what you meant about human nature, but if you mean that nobody likes to be told what to do and people get overwhelmed by bring expected to care about every last unique group, I think you’re right and that does explain the backlash.
  23. I do asparagus in the CSO as described above, too. But I think my favorite is simmered in a skillet for a minute or two in a half-cup water and a copious quantity of butter, until the water evaporates, and then sizzled in the remaining butter until it develops a little browning.
  24. kayb

    Easter Menus

    Due to circumstances at least some of which were beyond my control, Easter dinner got pushed to the side. So I'm eating junk; will make a pilgrimage out to the crawfish place later this afternoon for three or four pounds of boiled crawfish, because that sounds good; and recycle the turkey breast (which never got brined) by brining tonight and smoking it tomorrow, and make the sugar snaps into a salad with viniagrette, and maybe cook one pound of the asparagus or just blanch it and throw it in with the sugar snaps in a salad. In a viniagrette dressing, I can eat on that and smoked turkey most of the week. I did make Good Friday service and the 11 a.m. today, although sunrise service went by the wayside.
  25. I wrote last fall about the terrible flooding along the Llano River that prevented us from visiting then. The park where we like to stay was badly damaged. I'm happy to report that most of the trailer camping facilities have been repaired, so we were able to visit for a few days, get our fill of barbecue, and see how the town fared. I have been enjoying Cooper's pinto beans for breakfast for the last couple of days, and it's a good way to fortify myself for walking tours. The Inks Bridge that connects the northern and southern sides of the town actually had water over it at the worst of the flood. It wasn't damaged, but the river bed has been scrubbed down to the rock. On the downstream side of the bridge, there are two photos that show the "before" so you can see how much that flood affected the vegetation. I walked across the bridge and admired the sculptures that have gone up in another riverfront park. (Note the flood debris high in the tree's branches!) I walked on into town, and by sheer dumb luck discovered that there's a Farmers' Market on Saturday mornings! I went to the Courthouse Square to see what they might have. I walked around two corners of the square before I found it: 3 stations, only. Well, this was the first weekend of the season for the market. One woman was selling vegetable plants that wouldn't appreciate being asked to flourish where we live. Another woman was selling baked goods. The third vendor was a man selling hand-woven cloths. To the left of the spinning machine were some plain, soft cotton napkins; the cloth to the right was woven of linen, or maybe linen and cotton. I had never seen a spinning machine like this, but the style dates back to Mahatma Gandhi's day. Lest this veer off into politics, please see this link for more information. This vendor is making his own yarn from cotton, but the cloth I bought as a table centerpiece is made from purchased yarn. It's luxuriantly soft. You'll see it in use at the table before we get home...but not when we're eating something messy! The weaver assured me that it's been washed many times, and that as cotton it's quite washable. Still, I don't think I want to risk it with barbecue sauce.
  26. I'm with @liuzhou. I have filtered (through cheesecloth or paper towels) used oil as long as it's not used for fish, and kept it in the fridge and reused three or four times, maybe more. Fish-frying oil gets dumped in an empty glass jar and tossed in the trash. When I was a kid, we lived out in the country and, to minimize trips to the dump, burned a lot of our trash in a big 55-gallon barrel. We'd just pour fish oil, or oil that had gone off after several uses) on that and burn away.
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