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scott123

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Everything posted by scott123

  1. I agree that breadcrumbs absorb the moisture and make for a very tender, juicy meatloaf. My meatloaf experimentation, though, has been bread crumb free since I've been low carbing for the past 5 months. More liquid, be it milk, water, ketchup, or juices from the onions get's in the way of the protein strands attempting to bond to one another and results in a looser framework. A looser protein framework prevents the meat from squeezing out all the moisture as it cooks. Assuming of course, you don't overcook it. I've made 50+ loaves with differing amounts of liquid and they all support my theory. Try it yourself. Less liquid = denser/drier More liquid = looser/juicier And this is all independent of the moisturizing effects of bread crumbs.
  2. Re: moist hamburgers I've been making a lot of meatloaf lately and noticing the differences in texture when differing amounts of liquid are used. It seems that more liquid you add, the more tender/juicy the meat gets. Too much and it won't stay together and you'll have soup. I'm not saying that Stop & Shop adds water to their meat, but if you did buy meat elsewhere and wanted to match the Stop & Shop level of juiciness... try adding some water to the 80/20 (or 77/23 as suggested) ground meat. My meatloaf results all point to this conclusion.
  3. Ooh, those look reeeally good. I've got a question Could besan flour be subbed for the ap flour to get the carbs down a bit?
  4. I came across a recipe for Japanese Curry Roux containing the following ingredients. onion (sauteed in butter) honey 3 tablespoon curry powder 2 Tblespoon tumeric 1 tblspoon graham masala cayenne pepper salt cardomam nutmeg Is Japanese Curry powder different than Indian? If it isn't, I'm guessing that this person might be getting Indian curries confused with Japanese since the ingredients appear almost identical. What's the delineation between Japanese and Indian curry?
  5. I have one vital question for you. Crunchy or creamy? Crunchy, as Rachel said, works great in the food processor. Creamy is an iffy proposal. Food processors won't give you creamy, at least not Skippy creaminess. The blender might work, if you add a pretty hefty dose of oil and use both warm oil and warm peanuts. I wouldn't bet on it though.
  6. I have ground field corn that I'm trying to make into masa. Every recipe I have is for whole field corn. Is it possible to do this? In a perfect world I'd have whole field corn to work with. Unfortunately all I have is ground corn and I need to get tortillas out of this. The soaking time would be less since the surface exposure would be greater, correct? Also, would cheese cloth and a weight be good for rinsing/squeezing out the lime solution? Any ideas would be hugely appreciated.
  7. Do take a look at them. They are basically the Le Creuset of the grill grate world. I inherited my grill with a slightly rusty set of the traditional porcelain covered steel ones so I've had experience with both the porcelain covered iron and porcelain covered steel. I didn't do any scientific testing but the steel grates appeared to give me just as good burn marks as the iron ones. I think the iron ones might last a little longer but only time will tell. I did notice that the entire grate isn't covered with porcelain. There are two tiny spots that appear to be where the grate was hung in the kiln. If the grate starts rusting anywhere, my guess it will be at these vulnerable points first. They are a work of art, though.
  8. From what customer service at Weber told me, the only place you can get the really heavy porcelain grates is home depot. They carry them exclusively. Not, cheap though. $50, I think.
  9. I knew that the heat I was planning on grilling at would be an issue with the seasoning on cast iron so I went with the heavy porcelain grates right from the start. These rock. I'm curious, since they came with no documentation I'm not sure how to clean them. I've been using a brass wire brush and that works wonderfully. A wire brush is okay, right?
  10. I've found a roach in my Indian food once and kept going back. The food was just too good. I do inspect the food carefully when I eat there. If I found another roach I would probably severe my ties. But one roach, if the food is to die for, no skin off my back.
  11. The new heinz 1 carb ketchup has a seal that will drive you batty. Most ketchups have a seal with a tab that you can peel off fairly easily. Not this stuff. It is welded on there. Out comes the sharp knife, and in order to get leverage one naturally grasps the bottle tightly. What does pressure in the bottle and breaking the seal add up to? You guessed it, kablooey, ketchup all over. And if that isn't traumatic enough, depending on where you make the gash in the seal, when you replace the holed cover, 9 times out of 10 your ketchup won't squeeze out in a straight line. If I didn't know any better, I'd swear these bottles of ketchup come with a hidden camera to capture the embarassing antics caused by these seals.
  12. First pressing, second pressing. The first time you squeeze the milk from the grated coconut will yield a much thicker, richer cream than ensuing extractions.
  13. Distinctive English food experiences? Does real ale count as food? Do not, repeat, do not, leave that continent without imbibing mass quantities of cask conditioned ale. And I'm sure I'll be in the minority in this opinion, but some of the best food on the planet can be found at Marks & Spencers.
  14. When I corresponded with him briefly a few months ago he mentioned having thousands (!!!!) of pages of notes to sort through/compile. I get the feeling that this too will also be a monumental work. I can't wait to see the fruits of his labors.
  15. First off, just let me say that it was on your recommendation that I first tried Parmigiano Reggiano, and since that fateful day my life has never been the same. Thank you. I resonate very strongly with the simplicity of your sauces. The one ingredient that has always befuddled me, though, is carrot. Where does this practice originate? Is it a regional addition?
  16. Thanks zuzucat!! And welcome to the forum
  17. fiftydollars, butter chicken is my culinary holy grail. As Monica/Pompollo stated, there are many recipes on this site. I also have about 30 more that I'd be happy to share with you. Does your friend have a way of getting in touch with the woman who prepared the dish? How about asking her for the recipe?
  18. What kind of dressing did you have on the salad?
  19. scott123

    About roux

    I think 1:1 is a big load of hooey Back in my low fat days I was able to do 1:3 or even 1:4 roux. It took a ton of elblow grease to color it evenly but the result was on part with any 1:1 roux I've come across. Once I stopped worrying about the fat in my diet, I upped my fat ratio, but still not 1:1. I go with enough of it to get my roux to bubble. 1:1.5 will always bubble.
  20. Back in my pre-pizza stone days, I was having huge problems grasping a 600 degree cookie sheet. I had heard so many things about welding gloves that I picked up a pair from Home Depot. On my first attempt, my hand got very hot very quickly (almost instantaneously). I took them straight back. Is Home Depot not the place to buy welding gloves? Is there a particular brand I should be looking for?
  21. Because nuts are low carb, low G.I., have healthy fats and are delicious, most low carb approaches look upon them very favorably. This does not necessarily mean that you should eat nuts. Ultimately it's how your body responds to a food that reveals if you should avoid it or not. It doesn't matter what its G.I. is or how many carbs it contains. If nuts do indeed trigger cravings, stay away. Not even in moderation. We all have certain trigger foods that may or may not fit into some prescribed way of eating. Regardless of what the books say, if you feel nuts effect you adversely, don't be lulled into thinking they're okay. Your body is smarter than any book out there.
  22. I disagree. I did go completely cold turkey for a couple of weeks but after that I ate small amounts of low carb sweeteners like splenda, stevia and erythritol without any problem. I can eat things sweetened with this stuff and be satisfied with one serving. No blood sugar spikes, no mood swings, just one serving and on my merry way. This stuff just doesn't mess with me emotionally like sugar/fruit/starch does. Sugar no longer enslaves me. Artificial/alternative sweeteners give me the ability to have something sweet once in a while and not have it spiral out of control.
  23. Signature line? *gulp* That's a pretty big step for me. Let me think about it
  24. I went through hell with sugar. I'd crave it, eat it, then my blood sugar would spike, then plummet and I start craving it again. I was a mess. If I went more than a few hours without eating, I was practically psychotic. Up and down and up and down until I just couldn't take it anymore. Just cutting sugar out of my diet did nothing for me. It was all the blood spiking foods that fed the craving/vicious cycle: sugar, starch AND fruit. In other words, I went low carb. Please understand, I have NEVER advocated low carb to anyone. Up until now, I've just done my thing and kept my opinion to myself. It sounds, though, that you are in a similar situation to what I was going through. If so, the best way to beat the sugar blues is a low carb way of eating. Low carbing pulled me off the glycemic roller coaster that wreaked havoc on my psyche for years. The weight loss has been a pleasant side effect, but the even emotional keel I've achieved has been priceless.
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