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jayt90

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    http://jwrightman@gmail.com

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    SW Ont

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  1. Tripe a la mode, anyone?

    I am amazed at the price of beef tripe, offering low fat , and high protein. Apparently it hasn't been discovered by the chi-chi crowd, and there is a big yield in each animal. I only cook it once every six months, and I am inconsistent. Does anyone have some sure fire recipes that are sumptuous, savory, and tamed?
  2. Oxtail Soup

    You could look for a butcher shop with beef carcasses rather than boxed meat. Or contact local small abattoirs or farm-gates offering their own frozen beef. Asian stores usually have oxtails.
  3. Hard boiled eggs not easy to peel? Steam them or pressure cook, just a few minutes. Overcooking and the yolks will get the greenish cast.
  4. Cooking for an older couple

    Do you have a high end pressure cooker? I used cheapies like Fresca and Lagostina for years, until I got a Caphalon, which is a re-branded German brand. It has made a lot of difference in my one pot meals, as it achieves a true 250 F temperature and cooking time is reduced. I cook for myself; I frequently cut vegs and proteins to similar size, and cook for 10-20 minutes. You probably know all that, but here is a tip from Jacques Pepin: his mother would buy day old or last day sale items at the market for her restaurant, often one hour before the market shut down. Pepin insisted that over ripe items had great flavor and nutrients,at low cost.
  5. dry aging beef question.

    You need the bacteria, not the salt. It will penetrate over time and spoil the flavor. A dedicated bar fridge with a small fan inside should be ideal.
  6. japanese cooking - dashi

    I use it in French food as a stock. substitute for stock. It is close to some beef stocks, and far better than Campbells or Nestle.
  7. Try a pressure cooker. The collagen will melt, but cooking time is short and the meat won't dry out.
  8. Sausage question

    Pet food. Scavengers like dogs or crows can handle it.
  9. Fried Chicken

    Thanks, I'll try that. Good breading is hard to achieve, for me, yet Cap'n Highliner has been doing it for years, probably with additives. I used plain flour for my chicken coating, because I was following any number of southern U.S. cooks on youTube, with authentic results.
  10. Fried Chicken

    It was on the counter for an hour. 10 minutes is approximate; I pulled it when the internal temperature was 165 F at the bone.
  11. Fried Chicken

    Yes, I have a feeling that a few hours would also work. Keep in mind this is just seasoned flour on the chicken skin, not a batter. There is definitely a reaction on the skin, making it stiff and leathery.
  12. Fried Chicken

    I had one chicken thigh coated in flour , leftover but uncooked. It came out of the fridge after 12 hours for shallow pan frying, with a thoroughly caked white coating. 10 minutes at 350 F and it was perfect: crunchy, crispy and intact (skin stays on after taking a bite. ) Did I stumble on this, or is there a history of simple flour dredging left overnight? I'm going to try this with fish next.
  13. I make a bean pot with leftovers once a week. It is a speedy version of casoulet I learned from E. David's books years ago. (Where everything is measured in thimbulful, teacupful, soupcon, a wine glass of, etc). I cook dried white beans or pinto beans in a pressure cooker with stock and a trinity. It takes a half hour. Then I add sausages, seasoning, and fresh herbs, and add heat until the sausage is just cooked. Not as extensive as a true casoulet, but easy to accomplish while I have a 5 o'clock Manhattan.
  14. Canned peas have a special unique flavor and texture. Especially tiny Le Seur peas. I usually think of rice and peas using dried cow peas or other affirmative dried beans, but I am definitely going try Kerry's recipe.
  15. Costco's mechanically tenderized meat

    Steaks and ground beef in Costco Edmonton, Alberta were recalled in 2012 after a child was sick with e coli. The tenderizer was suspected but not proven as the source. In 2013 the Canadian Food Inspection Service ordered all tenderized meat labelled as such. I haven't heard of any tenderizer problems since then, but there are recalls from time to time.,
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