naguere
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Posts posted by naguere
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As a soldier in Germany , a long time ago, it was perfect at the bar after a couple of beers.
Oblong, pressed flat , chewy, garlicky and a grease on your chin kind of thing.
You had to tear at it, grind a bite off.
Ideal when you are out hunting.
or ordering another beer.
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Powdered milk is excellent for enriching a bread mix
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Anthony Bourdain is quite specific about this kind of thing and he uses one word (No not that one)
PREP.
have it all set out, chopped up, water boiling, herbs to hand and the correct pans, warm plates.
half cook the veg and shock-chill.
Do not , at the end wonder if you actually bought the parsley.... It should be there minced and ready to sprinkle.
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In the British military the Egg Sandwich is known as 'An Egg Banjo'
Runny yolk mandatory, perhaps brown sauce, oily finger prints from your colleague who cooked it in your tank.
To have the yolk run down your chest is a sign of pride.
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As an inveterate tea drinker (about 6 cups a day), I find rinsing the pot with hot water, put tea in pot and then add water at a rolling boil, for it then to sit for 5 minutes.
No stirring afterwards.
I bet the two step steep method was meant to wring out every smidgeon of taste
Tea was very expensive, the tea-caddy having a lock the servant would bring the caddy to the madame for the correct
amount to be doled out and the tea would have been taken with milk.
I have some very expensive tea from Hong Kong, Hzagzou Pre-Chingming LONG JIN, it came with instructions to steep for 2 minutes the first time you use it, 4 minutes the second time and 6 minutes the third time.
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Years ago in England out fridge freezer had two compressors . replacements now only have one for the whole thing.
A friend said it was more efficient to buy a separate fridge and freezer to get round this.
It seems sensible to me.
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On using milk in yeast products.
A long time ago I read that using powdered milk was a good thing.
It seems that fresh milk can inhibit the yeast culture,
Since that time I have always had a can of milk powder handy.
Powdered milk is the way to go.
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Here in England it seems to me that dishwasher detergent is always in tablet form.
Recently on a food programme the suggestion was that cutting a tablet in half made things more ec0nomical and the
dishes came out just as clean.
I have been cutting in half 'Finish' tablets for about a month now and the results are good.
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Bob’s Donut and Pastry Shop is one of those establishments that is a stalwart landmark in San Francisco. It the place that my darling Lisa acquired my giant Birthday Doughnut. Not only do that have giant doughnuts as novelties, Bob’s provides the best quality, hand-made, classically-prepared doughnuts in the city. These are not gourmet doughnuts with unusual flavors like Voodoo or Gourdoughs. You won’t find anything with bacon or childrens cereal as a topping.
The interior is incredibly old fashioned; just a plain counter with a handful of two-seater chairs lining the wall. There is an old sign on the back wall worth looking at which reads “Cheaper by the Dozen – Plain, Powered, Maple, Glazed, Raised, Crullers, Crunch, Brownies. Take Home a Dozen. 2 for 15¢” I would have thought earlier, but they have been in existence since the 1960s. And the bulk of their business is not the morning crowd, but the late-night club-hoppers.
This is a stalwart favorite for a reason. The quality of their doughnuts is exceptional. Slightly misshapen indicates they are hand formed. The cake offerings are dense and rich with a moist crumb. The crullers are light and eggy and ethereally enticing. And then there is the apple fritter. Outside of Randy’s Doughnuts in Los Angeles, this is the best apple fritter I have experienced. It is a tad thicker than I prefer, but it has all the requisite dark crunchy bites that make a fritter fabulous.
Like Mrs Johnsons in Austin, if you go late at night, you can get these doughnuts fresh and warm. Many doughnut shops are preparing doughnuts throughout the evening for sale in the morning, but there are few establishments that enable you to acquire these warm, decadent morsels as they are being made. Kudos for Bob’s for staying open, for longevity, and for excellence.
Pictures on Fried Dough Ho
If there was ever a reason to visit America, you have told me.
The pictures are excellent.
Thanks
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A butchers steel.
My Grandfather, a one time journeyman butcher, later pork butcher and tripe dresser had this item all his working life, from I suppose 1914.
the steel is now quite smooth with only a hint of grooves near the handle but it still puts an edge on my knives.
Each time it is used I think of dear Ted.
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‘Pale, flabby people were taking photos of everything before eating it... Food bloggers’
Not my words , but the words of Giles Coren, food correspondent of ;'The Times'
I take photographs of food at home and out and about, it is good fun.
Article The Times:
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Dear paulraphael I applaud your aim. properly instructed you will find it is not so difficult, people have horrors about handling live crabs or lobsters just the same.
I will follow you on this.
Pictures please.
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Leftovers from my Sunday chicken are promptly put in a sealed food box and then in the fridge.
I have had no problems keeping such for four or five days.
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In England to say you saw a field of corn conjurers up a field of wheat waving in the wind.
I mentioned to an American friend once 'going like a corn fed Leicester hunter'
and she could not understand why you would feed a horse maize ...
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Baking is my favorite, with currants and stuff in the center , butter , sugar , if there are any left they are equally good cold.
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A cousin of mine sent me a Chef's jacket from America, with my forename embroidered on it.
I have never seen anything so white, so well cut and have such an effect on ladies of a certain age.
we should wear them all the time.
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Weetabix, the breakfast cereal with attitude!
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Read a book years ago about pre WW11 Europe where the authors father would put a tray with a bottle of red wine on his desk when salesmen came visiting, along with a spoon and a bowl of sugar, 'sweeten to taste'
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I've been looking more at the dried beans available at my grocery store since pasta is getting more expensive (the cheapest was $1.55 for a bag of macaroni [i don't know why the same weight of pastas cost so much more - 12 oz bags go for anywhere between $1.55 to 2.69 depending on the shape, but that's another story]). I noticed they started carrying dried chickpeas. I've never cooked them before; what would be the best way to do them? I'm looking for a good side dish or base for braise-y meat dishes we seem to cook most in the winter.
Dried chickpeas are delicious....a long soak (overnight) is best, as the little devils can take forever to cook without proper hydration. I buy in bulk, cook with little/no seasoning, and freeze in smaller portions rather than spend the dough on canned. Right now I'm stuck on chickpeas cooked with tamarind...absolutely delicious, and since I discovered tamarind paste in a jar, even easier. Homemade hummus will make you wonder why anyone bothers to buy the prepared stuff, and chickpeas are great tucked into any mixed vegetable soup or stew.
on soaking chickpeas.
in the UK we soak and cook dried field peas, the producers always include a tablet of baking soda which is put in when you pour on the hot water to soak overnight. the peas are then cooked to a mush, 'mushy peas'.
Bearing that in mind, when i soak 500gr of chickpeas I add a teaspoon of baking soda,
rince then cook in the normal way the next day. they stay whole but
You will never have hard chickpeas .
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Here is the one I have. Wasabi Nakiri
It sharpens up nice and the price is right.
I think I got it online at New Graham.
This is the knife I picked up purely on spec. from Winners for less than $10! It is awesome.
Anna N , you lucky devil. $10.... or less.......
I have just ordered this knife from New Graham, the postage to the U.K. is a reasonable $6.90
Yep! Somewhere on an old topic someone mentioned that these knives show up on occasion at Winners but I never expected to find one. Then one day I was out with Kerry Beal and we dropped into Winners just to browse and there it was and I recognized the name from eG. So, once again, being a member of eG paid off!
I needed yet another knife like I needed a hole in the head but I have fallen in love with this one.
Boasting to my aged Aunt about the knife , and going back to New Graham's site, I see it is now listed as 'Out of stock'....... I got the last one, how neat is that.
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Here is the one I have. Wasabi Nakiri
It sharpens up nice and the price is right.
I think I got it online at New Graham.
This is the knife I picked up purely on spec. from Winners for less than $10! It is awesome.
Anna N , you lucky devil. $10.... or less.......
I have just ordered this knife from New Graham, the postage to the U.K. is a reasonable $6.90
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email these people for your nearest stockist:
info@trottergear.com
Really....
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My answer to this is 'Split Peas'
I have known about them for ever, but only recently sourced them and made soups salads and just plain paste with them. as we would with mushy peas in England
Everyone who has tried them with me has been on about the way they are meaty and good eating.
Also, it can be good to substitute mushrooms for meat, one of our national papers came out with this last week:
healthy, slim and in pocket, what more do you want.
Whatever you do, don't give up the wine
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Open the package and smell the ingredients.
If it smells good it probably is good.
In Captain Scott's Winter quarters there is tinned food from 1912, no sell by date, no use by date and from investigation it is still potable.
Water in the Oven When Roasting
in Cooking
Posted
What a great idea.
Thanks