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Here's a link to that 2007 discussion. If that group of peeps (including Erik Ellestad, who's @ejehere, and one of the peeps who runs savoystompflannestad.com that Kerry linked to) can't figure it out, I'm not sure what your chances are. Seriously, best of luck. And as @TdeV said, welcome!
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Those must be excellent chile rellenos to be worth the indignities travel inflicts upon them. I'd flagged that asparagus salad too. Your version looks promising.
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Not to mention that apparently, there's no such thing as a "large" onion, and a big medium can be bigger than a small jumbo. I agree that the only accurate method is by weight. You can't even use volume, because that will vary according to how finely you chop. Sharma's method is helpful, but only for that book.
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Our local TJ's don't carry any of the herbs, but they do carry Dorot frozen garlic and ginger. We pass on the garlic, because we're pretty fast with a knife or a press, but the ginger is real time saver, and pretty decent, in the context of something like a stir-fry sauce.
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@rotuts, I'm not sure you've understood me, probably because I kind-of buried the lede. We like the TJ's fish nuggets just fine when done in our BSO, but qualitatively they can't compete with our usual fried-taco fish, made with fresh cod and Heston Blumenthal's ethereal batter. So I don't think I can overstate what a game-changer shallow frying TJ's fish nuggets is (for us, anyway), because made this way, they can. Fish tacos have gone from a once-every-month-and-a-half meal to a once-every-three-weeks meal.
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Inspired by @rotuts . . . . . . and @blue_dolphin in her subsequent post: I was reminded of something. I reminisced and researched a bit, and came across this, from member Pierogi (RIP), way back in 2010: We got a box of the recommended product, and I can confirm that all of the above is true. Tacos made from TJ's fish nuggets (with cabbage slaw and avocado crema) easily meet our 80/20 rule; getting 80% of the food experience while expending 20% of the effort. They'd have been 90/10 if we'd baked them in our BSO, but we added the step of shallow-frying them. They went from pretty good to exceptional.
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Absurdly, stupidly basic cooking questions (Part 2)
Dave the Cook replied to a topic in Food Traditions & Culture
I don't really understand the question, but does this not help? Cure calculator -
Yeah, almost every recipe I came across (that looked trustworthy) specified chuck.
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Are you planning to stock up on post St. Pat day CB for future experimentation?
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Thanks, @rotuts. Some stuff is already sold out in the smaller size.
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And, according to @rotuts it's currently on sale.
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Some brands of ground cinnamon may contain harmful amounts of lead and should be thrown out. The FDA is also asking relevant distributors to conduct voluntary recalls. FDA announcement.