Anchobrie
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Posts posted by Anchobrie
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On 4/25/2024 at 5:55 AM, blue_dolphin said:
I picked up a few Wild Twist apples at Trader Joe’s. I thought they were pretty good. Light yellow flesh, firm but crunchy texture, flavor reminded me of a Delicious but milder.
There's one sliced up in this photo I posted in another topic the other day:
As indicated in that Speciality Produce link shared above, the cut surfaces do oxidize fairly quickly so I gave those slices a quick bath in acidulated water.
Can ypu please redirect me to some post where acidulated water ia deacribed or so?
Thanks!!
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22 hours ago, Susanwusan said:
When animal rennet is used to make cheese, is it only used to curdle the milk and then gets washed off or does it "enter" the milk itself and remain in the curd. Is it not vegetarian because it has been used to produce the cheese or because the cheese contains the animal rennet?
Rennet essentially remains in the whey so it is present in very limited amounts in the final cheese, but it is enough to generate concerns for those who don't want to enjoy dead animal products in their food. That's why it makes rennet-made cheese "not vegan" or "not vegetarian", but it is ok for "flexi..." or whatever terminology is correct to define those who does not negate all animal based products the right to be digested inside their stomachs (I often got lost, in case of doubt and need, I would directly ask regarding the product as much specific as I can )
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On 3/23/2024 at 8:08 PM, billyhill said:
When I discuss the Endangered Species Act with my students, I have what is hopefully, a very serious discussion about the "paupers of love" (Calvin Trilling, IIRC). Who is going to protect those that are not cute, cuddly, majestic, or marketable on a t-shirt or stuffed animal?
Calves/veal are cute and cuddly. Foie gra brings with it a sense of violation people can identify with on some level. There is a lost battalion of other creatures deserving the same consideration, but endangered status/protection of any type is ultimately a political process.
What is to become of the paupers of love?
Not sure if I understand you properly, but there are hips of non cute/cuddly, magestic, or marketeable animal species that are protected by law. Including species with the potential to kill us, like some spiders, snakes and so on...
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21 hours ago, liuzhou said:
The one Chinese ingredient I would miss most and which has truly been life-changing is one I use l most every day - garlic.
I'm not talking regular garlic 大蒜 (dà suàn), although China has plenty of that - it is the world's largest exporter.
99.99% of the time I use S: 独蒜; T: 獨蒜 (dú suàn), which is single-headed garlic. This cultivar does not split into separate cloves, but usually remains in one segment. (I have occasionally met twins.) This saves on a lot of chopping and mincing.
But best of all is that the skin falls off easily, if you so much as give it a dirty look. One bulb is equal to about two to three cloves of the regular stuff.
This garlic is often associated with Sichuan, but actually originated in Yunnan. It is not so common in northern China. Many of my Chinese friends have 'corrected' me when I mention it, thinking I have mispronounced dà suàn as dú suàn. I then have to correct them!
I'm told it is sometimes available in London's Chinatown and the much missed Anna N could find it in Ontario. Beyond that, I don't know.
Pretty easy to find around Oslo supermarkets at my time there over a decade ago. Otherwise. I have look for it in other countries to no avail. It is really nice, I have wondered for a long time why it is not so much readily available
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I have look for the best ranked one using google lens, and well, guess what? only one matched image, from this forum (probably your pic too? didn't check)
At least I found the second one re-branded as "totole" readily available at Amazon. I keep it on a list, but I'll have an extra look for the top one to see if I can find it.
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8 hours ago, liuzhou said:
True dat! Life changing.
And thanks for letting know. I'll fish for it in amazon and try it!
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Teal in "escabeche" (plus two legs of wood duck)
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I sharp mine with wet stones.
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On 1/26/2024 at 5:22 PM, Captain said:
A happy Australia day dinner of roast lamb.
In Australia you never Lamb alone. (Are they still making australia lamb day videos?)
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light one for today...
Roasted spuds, fried egg and some escabeche from a "escabeched" teal.
[img]https://i.imgur.com/OoEuD5h.jpg[/img]
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1 minute ago, pastrygirl said:
Was the carrier FedEx by chance? I'm waiting on a package that's currently a week behind schedule.
it was, and some delays were non acceptable, as they claim to have the product at town office (less than 20.000 souls,
~4 miles apart) for a week.
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I was expecting some stuff semi-preserved and it took an extra week to arrive... I can imagine how bad it may have been
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13 hours ago, C. sapidus said:
Mrs. C bought a set of Caraway non-stick frying pans maybe 9 months ago. I think they were discount because of a couple of minor dings. They have held up well, although the canary-yellow outsides look like the pans get used (which they do).
The main thing I notice is that the Caraway pans cook more like cast iron: they are slow to heat but have good heat retention. This took some getting used to compared with the responsive aluminum and copper pans I am used to.
We have been happy with them, but price matters because non-stick pans are basically disposable. I hope that helps.
Thanks, We are actually talking about the same, canary-yellow colored. I don;t mind if they get marks of use (well, like Le creusset pans etc, that's something to be expected).
Thank's for the input, I will probably wait for a good prize and take the shot then
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Hi!
Does anyone have experience with Caraway sets of ceramic pans?
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I would say lobster tails are quite good in a n air fryer...
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3 hours ago, C. sapidus said:
Non-metallic gridiron, from the second link above. I expect that wet/green wood was needed.
Sure, still, modern BBQ use stuff already known in the old world 2000 years ago. Everything points out that the OP message is completely wrong, and that's why I am writting here, to fix his errors.
Now, we know people barbque in the old world before 75 AD, when the Vesuvius blow up....
I am wondering if you support the OP statement, do you?
I have found other threads opened by him and are full of... well, full of errors and mistakes, at minimum.
cheers
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14 hours ago, C. sapidus said:
Here are a couple of articles on the history of barbecue, for those who are interested:
The Origins of the Word “Barbecue” (JSTOR Daily)
Too much fuss regarding the wording.
See here:
https://en.wikipedia.org/wiki/Gridiron_(cooking)
It can be traced back to the Romans (as usual) in a western context. I am sure it can be traced down in a similar way in Asian populations who knows how to handle iron and metals (to make the fundamental part of a bbq, the Gridiron).
Not sure when it happened in North american native communities, but I cannot see them barbecuing before they had access to a metallic Gridiron.
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26 minutes ago, gfweb said:
"People don't seek after US Barbecue"?
Perhaps if you lived in Vermont or Maine... but all over the US South BBQ is the t hing and South American restaurants are a perhaps interesting novelty at best.
I have to agree (I do live in the US South after spending some time in NE).
However, the post I was answering stated thatUS BBQ was sought after globally. Every one has its own experience. But for each "steak house" I see several Argentinian or Brazilian rest (and those american steak houses are often not really bbq places) around the globe.
cheers.
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13 hours ago, mleonnig said:
The use of various bbq rigs such as offset stick burners, barrel smokers, and vertical smokers, employing indirect heat and the resulting directed air flow and smoke control, as well as the ingredients spices, and cuts we use, is what makes American Barbecue original and sought after globally.
I agree, cooking directly over coals and fire, or "grilling", goes back to before the Neolithic (but Americans do a lot of that as well and it is a cultural cornerstone for us too).
Romans did that over 2000 years ago to smoke salmons from the Atlantic shores of their empire (from North Portugal to France) to ship them to Rome. I don't think they were teach by any American....
Regarding the spices, I agree, EEUU have their own seasoning and maybe some cuts, and not really appealing to me. I rather will use spices or cuts from other Americans (like those living down in Patagonia who knows how to roast). But yes, in the US people use their cuts, and in Argentina use their own cuts... what's the point?.
I don;t know what mean the rest of that phrase. I have lived in a few places around the globe (including 4 states in the US) and people don;t really sought after "US" barbecue. Much more sought after are Brazilian or Argentinian meat places, and they have nothing to do with the stuff done in the North of the continent.
cheers
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On 6/18/2020 at 4:51 PM, shawarma_prince said:
To me BBQ always seemed like a cooking method of Native Americans and African Americans. The techniques, ingredients are all decidedly non-European.
Do you guys think European descended Americans even BBQed before the 1960s or such?
Is this a form of a food appropriation?
Not sure about European descended Americans, but native Europeans have barbecued animals (roast meat, sometimes slow for a day or so) well before they ever officially reach the "new world" in 1492.
In fact 99.99% of the meat/animals used in american BBQ traveled to America alongside Europeans.
cheers
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Lazy but tasty way to finish the week. Chilean raised Salmon sashimi and fried egg.
Salmon was nicely marbled by fat.
And then decided to have some egg...
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On 10/7/2023 at 1:32 PM, blue_dolphin said:
I use this tall 4 quart pot (eG-friendly Amazon.com link) with about 1 - 1.5 quarts of oil that I filter and reuse. The shape gives a decent depth of oil and contains spatter. I use it either with the temp control on my Paragon induction burner or with a regular temp probe on my gas cooktop. The Paragon probe works nicely to maintain temp but is too bulky to accommodate the basket so I choose depending on what I’m cooking.
I've been looking for some time something like that.
Thanks for enabling!!
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On 8/30/2023 at 2:32 PM, btbyrd said:
There's a lot to say about the current tinned fish trend and this piece manages to say none of it properly. Its central claim, that "even the best tinned fish is just okay," is false. I think it's because the author hasn't really eaten much good canned fish. There are plenty of excellent tins that scream luxury and are obviously are more than "just okay." The author is coming from a place of ignorance and inexperience, and that's a bad place from which to issue cultural criticism. You end up producing hacky clickbait instead of food journalism.
For what it's worth, endorse the author's remark that "if I’m never asked to pay $20 for a plate of cold, canned sardines at a restaurant again, it will be too soon." Agreed, though Gabrielle Hamilton gets a pass. What's worse are the wine bars that mirthlessly serve entire menus of conservas at spectacular prices. The markup is enormous on already expensive products, and the food is never served in a way that you couldn't do at home. If you want to feature tinned fish in a dish, make a dish. Don't open a $10 tin and put it on a plate with some toast points and cornichon and charge me $35 for it. I will never eat at your restaurant. My life is that restaurant.
Speaking of price, the author complains that it can "cost as much as $26 for a single can of tuna." As someone who has paid $40 for a tin of tuna, I can tell you that she's not reaching high enough. There's a $66 tin of grilled red tuna neck that I'm dying to try but I'm waiting for the right occasion. But her remarks make me wonder if she's ever even tasted ventresca. Nobody tell her about the baby eels.
Since the author went out of her way not to name Fishwife, I'll call them out for having products that are too expensive, overhyped, and mostly sold on the strength of their branding. Honestly, that's all that Fishwife is: branding. Their actual products aren't produced or canned by them... they just slap Gurrl Power! boxes on them and charge a huge markup (and then make you pay for shipping). The fish itself, at least in their classic smoked offerings, is overly firm and too salty. You have to chum it up and mix it in with other things, and that's stupid when you're paying $15 a tin -- especially when you can get hot smoked fish that's much better and much less expensive at the seafood counter. The author made a similar point, and I'm totally with her on that.
Finally, I think we can all agree that it's dumb to put gold leaf in a tin of sardines.
I see your point, but then, what is the fair margin a restaurant should use for tins? the same used for soft drinks? maybe the same as for wines? X2, X3?
The role of the restaurants in wine and soft drinks is roughly the same than for tins.
I also check fishwife and I have to agree, they just make colorful (too much) boxes (and surely make a good search for god quality products). I found weird that in their website they state that they want to make that delicious seafood a "staple" in every cupboard. Well, they may need to realize that most people cannot have their products at their tag price as a staple in their cupboards....
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The Goat Topic: Tips & Techniques
in Cooking
Posted
OMG now I need to get goat or suckling goat meat asap!