Sartain
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Posts posted by Sartain
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2 minutes ago, gfweb said:
Noisier?
Maybe a more crunchy crust?
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4 hours ago, Robin G said:
I'm green with jealousy.
Why is there no corresponding reaction emoticon?
Robin, I'm afraid I have worse news.
The oven has arrived.
But it's still in the box. Does that help?
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On 10/10/2020 at 6:14 PM, JoNorvelleWalker said:
You'd think they might ship to California customers from California. Mine would have arrived a lot quicker from Pennsylvania.
I got lucky. Got my FedEx notice on Saturday - shipping PA to PA - expected Tuesday by the end of day.
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My order (made during the first round) still shows that it is "processing" so no FedEx notice.
I will try to practice patience and learn from you all.
Kenji Lopez-Alt has received his and has posted an unboxing video:
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Last night was an attempt at Hong Kong style pan-fried noodles. The topping is stir-fried beef with bell peppers and onions in a black bean sauce. My first try, so the browning can be improved upon, but I managed to get both sides crispy and I think the right amount of sauciness on the topping.
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On 9/3/2020 at 11:07 AM, gfweb said:
Perhaps a sales tactic
Just put in my preorder so maybe the sales tactic worked (on me, at least). I have been looking at the FBSO this summer but hadn't pulled the trigger yet so this seems like the right time. Really intrigued about the bagless sous vide.
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Split a bone-in rib eye and sauteed zucchini with my better half. Did a red wine pan sauce for the steak.
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Twice cooked pork - beginning my long-overdue foray into Chinese cooking. Served over steamed rice.
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Is sweet lotus seed paste red in color?
Like liuzhou said, different versions of sweet lotus seed paste are usually varying degrees of tan color. But sometimes I've seen the restaurant add food coloring to the paste for longevity buns to make them red, probably for the occasion.
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I love the dessert at the end of a birthday banquet - the "peach"-shaped longevity buns that are filled with sweet lotus seed paste. My cousins and I would fight over them.
The aren't that different from the lotus seed paste buns one gets at dim sum, but the shape evokes the longevity peaches in the Queen of Heaven's garden.
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I would be wary of sliced cured meats left on room temperature for days, but then I am firmly in the "when in doubt..." camp. A related question: if left whole, how long can a salami stay safely in room temperature?
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This thread is a great resource for a new traveler to the Lake District!
Apart from the fine dining places like L'enclume and The Samling, are there more low key, young persons (9-15) suitable restaurants that one shouldn't miss?
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Thanks, Johannes. Really looking forward to some authentic Scottish flavors and will keep your recommendations close at hand. I'm longing for the stroll down the Royal Mile already!
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My Boss finally (!) approved my summer vacation, so I'll be heading across the pond with my extended family to spend two weeks in London, the Lake District (probably Windemere), Edinburgh, and Dublin.
I've already made a reservation for my birthday dinner at St. John, but not having been to any of these places before I would heartily appreciate any suggestion from the wider eGullet community. We are a group of 8, ranging from 9 to 74. The kids have been well-trained on long, fancy dinners so that won't be an issue, but we would need some pointers to those restaurants / fish & chips / quick food joints to fit in to what I would expect is going to be a rather hectic touring pace. So really any suggestion, at any level, is welcome.
Thanks in advance!
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Beautiful pies! Your stretching skills look pretty good to me. Whenever I try it comes out less round than rectangular-with-rounded-corners.
I just call it "free form" - yeah, I meant to do that. -
Thanks for your suggestions!
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I'm going to be in Doylestown for 2 weeks. Any recommendations? I'll gratefully take all recommendations but one or two places suitable for client entertaining would be great.
Thanks.
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Does anyone have a recipe for the peach shaped birthday buns (壽包) that they can share? It's my mom's 70th birthday and I would love to conclude the dinner I'm making her with some of these. I've made steamed buns (Char siu bao) before so I think I'm ok with the dough, but if someone can give me some pointers about the shaping and filling I would really appreciate it.
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I second many of what's already been said, but multiple spoons, towels and bowls are essential. My contribution to the list would be silpats - for uninterrupted baking.
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I've been tempted to give them a try, and that video and the gloves tip may have finally pushed me into it. I noticed in the vid he said 350F oven - that's considerably cooler and more forgiving on those of us without asbestos fingers.
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When making a peach pie, I will never again blindly follow the alternate instructions given by an author to "put the [juice of the macerated peaches] into a heat proof bowl and microwave on high" for something like 12 minutes.
My stovetop with busy with other simmers and reductions, so I happily poured the juice into a pyrex bowl and popped it into the microwave on the other side of the kitchen. Promptly forgot all about it until I kept smelling sugar burning and couldn't figure out where it was coming from. I happen to glance over at the microwave and saw this column of brown smoke pouring out, gathering sinisterly like a death-eater from the Harry Potter. In the microwave was the pyrex bowl ablaze, still turning round and round.
So, yeah, I'm in the market for a new microwave. Guess I'll pop over to the Kitchen Consumer thread and check that out.
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This book stayed on the shelf for a while after last year fresh fig ice cream came out icy. This past weekend I decided to pull it out again and made the basil ice cream and blueberry frozen yogurt. Both came out wonderfully!
I did tinker a bit with the basil ice cream - I intentionally added more basil (almost 2 cups to the 1 cup called for - I had an abundance of basil) and unintentionally omitted the lemon zest. The resulting ice cream really packed a basil flavor. I didn't miss the lemon zest, but it could be because I didn't know what I was missing.
I didn't have kirsch for the blueberry frozen yogurt and substituted vodka instead. Worked just fine.
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Cookies Unlimited is my go to cookie book. I love the old-fashioned Dutch molasses cookies, the sables (including the checkerboard), the supernatural brownies and the cat's tongues.
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Made the vanila rum-drenched cake this weekend, and the results were quite delightful. I do have a question about applying the rum syrup. After letting the cakes cool and unmolding them I skewered each loaf and brushed on the syrup over a period of time so the cake could theroretically soak the syrup up slowly, but it seems like only the top half of the cakes really got a "soak"? What am I doing wrong? Should I be flipping the cakes over to apply the syrup to the bottom?
I always do. I make sure I skewer all six sides of the loaves as well.
MelissaH
Thanks, Melissa. will do that next time.
Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
Posted
With all that has gone on since early October, I have left the APO untouched in my kitchen until today. I have now managed the initial burn-in. The fan was pretty loud when I had the rear heating element on. I had the flickering lights too. How much rattle warrants sending back the oven?