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catdaddy

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    Rice Cookers

    in Kitchen Consumer

    Posted

    19 hours ago, JoNorvelleWalker said:

     

    The new Zojirushi has a feature called "My Rice (49 ways)".  You can adjust rice stickiness and softness in 49 combinations.

     

    In the Pantheon of favorite kitchen gadgets, where does your new Zojirushi stand?

    Pots and Pots and Pans

    in Kitchen Consumer

    Posted

    26 minutes ago, andiesenji said:

    Beginning in 2014 I began selling most of my antique cast iron cookware.  Then sold some of my copper cookware.  Several pieces of Le Creuset, kept the Descoware, gave a couple of pieces to my daughter and a large Danish paella pan.

    I still have large Calphalon stock pots and some steel stock pots, though I sold the largest as I no longer do that much cooking.

    Some of my skillets are used for just one or two tasks because they do the job perfectly and I don't have to make "adjustments" when I use them.

    I have a store room used to be a bedroom and then the dog room when I was breeding Basenjis, now it holds three large steel shelving units that hold rarely used pots, appliances and some of my collectible mixers, toasters, waffle irons.

    I just took this photo of my pantry ceiling.

    pantry ceiling.jpg

    The OG has entered the room...

    • Like 6

    Fish etc in China

    in China: Cooking & Baking

    Posted · Edited by catdaddy
    spelling (log)

    16 hours ago, liuzhou said:

    I'm going to throw this into the mix, but I have no idea what they are. They were labelled as 根子鱼 (gēn zǐ yú) which means 'stickleback' or 'minnow', which these clearly aren't. They are about 8 inches / 20 cm long. Maybe mutant minnows!

     

    stickleback.thumb.jpg.4c6837dfbb0c36edbbcedcaec2732b31.jpg

     

    Mackerel of some sort?

     

    Fish etc in China

    in China: Cooking & Baking

    Posted

    On 11/30/2021 at 9:16 PM, liuzhou said:

    1885124019_mussels2.thumb.jpg.cb09b2acdd884866396756da99408ac5.jpg

     

    I don’t see 青口螺 (qīng kǒu luó, literally ‘green mouth snail’), Mytilus edulis, Mussels in supermarkets very often but when I do I always buy some. More often, I eat them in restaurants or from night market seafood stalls.

     

    They tend not to be common in tropical waters, so most here come from the cooler north-eastern waters off China. They are extensively farmed. 乳山 (rǔ shān), a city in Shandong province is famous in China for its mussels. I can buy their mussels online, but have to buy a minimum of 2.5 kg (approx 5½ lbs) at a time and delivery costs more than the molluscs – not so convenient for someone living alone.

     

    The locals cook them strangely to my western mind. I prefer the simple European styles - moules marinière or moules-frites. Also, although it is highly atypical for me, but I do reluctantly admit to liking the Cantonese* favourite, mussels in soup with fermented black beans. However, I prefer my own take on the combination, cooking them broth-less with the black beans.

     

    mussels.thumb.jpg.94263329178b997ccc3dcb08e7458ac9.jpg

    Mussels with Fermented Black Beans

     

    The locals narly always shuck them and grill them covered in minced garlic. Nothing wrong with that, but I don't want it every time.

     

    809940792_grilledmussels.thumb.jpg.e789cdc511e36f464e1d79e1358ba740.jpg

    Grilled Mussels with Garlic

     

    *My least favourite type of regional Chinese cuisine.

     

     

    Most appetizing photos yet!

    • Thanks 1

    Fish etc in China

    in China: Cooking & Baking

    Posted

    On 11/25/2021 at 8:03 PM, liuzhou said:

    1282450724_yellowtailfish1.thumb.jpg.22ca33529e7d203a1eb2ba3327c89fd4.jpg

     

    Another mystery today. These are labelled as 黄尾鱼 (huáng wěi yú) which translates as “Yellowtail fish’. Given that hundreds of different species are labelled as ‘yellowtails’, this is less than unhelpful.

     

    They are about 15 – 18 cm / 6 - 7 inches long and I would classify them as an oily species, similar in taste to mackerel, but not so strong. I like them a lot and would love to finally nail down an identification.

     

    They are usually gutted and fried whole, but would work well on a grill, too I suppose.

    Could these be Decapterus macarellus, or related?

    What's the best internal temperature for liquid for braised short ribs? Lid or no lid?

    in Cooking

    Posted

    3 hours ago, Bernie said:

    Doesn't the parchment stop the top of the contents being exposed to the hot air of the oven without a lid or the bit of hot air at the top of the pot if it has a lid on it?

    That way you don't get any drying of the top layer from exposure to the hotter air rather than the actual cooler cooking liquid.

    I could be wrong though. ( which is not an unusual occurrence )

     

    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.

    • Like 1

    Cheap turkey to smoke

    in Cooking

    Posted

    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?

    Which one is Best Pellet Grill for Brisket?

    in Kitchen Consumer

    Posted

    16 hours ago, Toliver said:

    Some say that after 4 hours, the meat has absorbed all of the smoke it's going to absorb. Which means the rest of the cooking time your smoker is just being used as an oven to finish the cooking of the meat.

    So why not, after 4 hours, remove the brisket, wrap it in foil/plastic wrap, put it in a pan (to catch any drippings) and finish cooking it in your kitchen oven? Low and slow and you should be good to go without wasting pellets. Just a thought...

    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.

    • Like 1

    Christmas Eve/Christmas, New Year's Eve/Day 2020/21

    in Food Traditions & Culture

    Posted

    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.

    • Like 2
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