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society donor
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Everything posted by catdaddy

  1. Could these be Decapterus macarellus, or related?
  2. Looking forward to the rest of this thread. Thank you, liuzhou, for enlightening us.
  3. So sad. RIP. David gave so much to this community. He embodied the reasons I came to this forum and stayed. A life well-lived, indeed.
  4. Shelby, you are so generous to share your kitchen and garden life with us! Thank you for taking the time, again. I wish I ate so well back when I was getting up early and working outside all day. Love your energy and willingness to try new stuff.
  5. I think you're on to something here.... Although the liquid in a braise never gets over 212 degrees the air directly above the liquid certainly does so if you are actually braising (as opposed to poaching) whatever portion of the short rib is above the water is cooking at a higher temp than the submerged part. I was always told to submerge short ribs when cooking them so they don't dry out. Never really considered why just another thing on the list.
  6. Sad. One of the original American chefs who were book smart, humble, and actually loved to cook even though it broke down his body too soon.
  7. Thanks for sharing your RV adventure again this year. Love to hear about eating on the road while moving and camped!
  8. Thanks for the heads up. Just got some things and used the AMAZING code. Worked like a charm!
  9. Back before Thanksgiving when turkeys were a lost leader for the grocery store I bought a 13 lber. Now I'm thawing it and want to brine and smoke/bbq. The label says "it contains up to 8% of a solution of turkey broth and salt" and a couple other things. I'm wondering if I even need to brine. Should I dry brine for 2 or 3 days and just let the meat come to balance or let well enough alone?
  10. This. Wrapping a partially smoke-cooked brisket in paper then finishing the cooking is what Aaron Franklin does. Personally I've smoked pork butts on my small PID-less Traeger for 5 hours or so then wrapped in foil and finished in the oven at 275. Excellent results.
  11. Thanks. Here's the recipe I've been using for 20 years. I love pecans and am always looking for new ways to use them. BUTTERMILK PRALINES 2c sugar 1T light corn syrup 1c buttermilk 1tsp baking soda 3T butter 2c toasted pecan halves 1tsp vanilla Combine sugar, syrup, buttermilk, and soda in large heavy pan. Bring to boil over medium heat. Cook to 220 degrees. Add butter and nuts. Cook to 232-234 degrees. Remove from heat and let stand 2-3 min. Add vanilla and beat with wooden spoon till thick and creamy. Drop by tablespoon onto waxed paper. Work fast cause it will seize up pretty quickly after it gets thick and creamy. Sometimes I just make half a recipe so I know they'll be pretty when cool.
  12. Those pecans look so good. Do you have a recipe you'd like to share? I'd be happy to trade for my Buttermilk Praline recipe.
  13. catdaddy

    Vegan comfort food

    Thank you all for your thoughtful words.
  14. My neighbor, who is vegan, is fighting through treatment for throat cancer. Apparently she has retained some appetite. I'm wondering if anyone has any suggestions for a dish or dishes I could prepare for her? Swallowing is difficult but not impossible so small/soft pieces are ideal. So far I've made congee with pureed dried mushroom.
  15. I'll chime in here to say I love to read about your daily travels and travails in the camper and in the kitchen. I cooked professionally for many years and still get lots of joy doing it at home. Mrs catdaddy and I are planning to go on the road in the near future so posts about rv life are doubley interesting. I guess the most valuable posts are the ones discussing mistakes or unfortunate turns of fate and how you deal with them. So please carry on there's lots of folks interested. And thanks.
  16. This sounds delicious. Care to share your recipe?
  17. I would add to the above that various editions of the JOY OF COOKING include some great recipes (and even some technique description) for specific dishes.
  18. My experience with the green ones is that the flavor is overwhelmingly piney and the numbing factor is high. The piney flavor reminds me of retsina.
  19. Maybe a couple anchovies when you sweat the garlic or even a little MSG.
  20. Grace Young has written wonderful cookbooks describing how to stir fry at home with typical equipment. In general she advises using a flat bottom high carbon steel wok. After that it's about limiting the amount of food that goes in a one time and technique. Stirring at the right time and leaving to sear at the right time. Also learning velveting is handy.
  21. Please let me know if I'm interpreting wrong.....Although almonds, and other tree nuts, use a lot of water there are few crops as nutritiously dense and economically significant. So you get lots of bang for your buck with almonds.
  22. Costco sells organic shelled pine nuts under their Kirkland label.
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