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Smithy

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    Northern Minnesota, mostly

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  1. Smithy

    Fruit

    Thanks for this link. I've bookmarked it to try with some of my persimmon puree, either the current crop (when I have access in a couple of months) or last year's frozen remainders. I made both sourdough persimmon, which didn't taste sourdoughish but also wasn't sweet, and a persimmon nut loaf that was a big hit. A yeast dough bread that isn't sweet sounds promising.
  2. Our kitchen renovation was neither as smooth nor as quick as gfweb's, but like him we're happy with the results. I'm looking forward to sharing your adventure without having to share the discomfort.
  3. If you're staying nearby all day, instead of moving to another campsite, you may wish to explore banking the fire so that it doesn't go out but doesn't require fuel until you're ready to expose and use it again. (An alternate term is "smoor", but I've just learnt that it isn't so commonly known among the internet sources.) I'm glad to see you making progress in the camp cookery!
  4. This isn't a dirt-cheap bargain price, but the Indian Instant PotTM Cookbook: Traditional Indian Dishes Made Easy and Fast, by Urvashi Pitre, is currently on sale at Amazon for $6.99. I was reminded of the book by a post on the Curry Cook-off topic, and once again Amazon reminded me that I already had it. Incidentally, the book is free for Kindle Unlimited members. I'm not one of them.
  5. Thank you for that reminder! Urvashi Pitre's Indian Instant Pot TM Cookbook is sitting on my Kindle bookshelf, thanks to this article some time ago, but I don't think I've cooked anything from it except the Butter Chicken. (That was excellent, by the way.) I need to organize my Kindle collection by topics more narrowly defined than "cookery" so that I can remember and retrieve these books more readily. The article itself is an entertaining one. What especially sold me on the book was the series of stories about traditional Indian cooks and eaters who say the recipe results are authentic but much quicker and easier than by traditional means.
  6. That's a nice solution. I tried roasting some blah peaches recently, tossed with sugar and a sprinkling of balsamic vinegar. They came out semi-dried, with a nicely peachy intensified flavor, but it seems I needed more liquid to get results like yours. They're good snacks, anyway.
  7. I wonder whether I have any fish powder in the jumble that is my pantry. Hmm, may need to do an assessment. How different would the results be if shrimp powder were used instead?
  8. That's a terrible shame about your apple tree. Is its crop cyclic also? I hope the tree recovers. I appreciate the thought(s), but I'm not crazy about applesauce except as the occasional fat substitute. I'd like these best, I think, if I could keep the crunch. I've considered a relish, chutney or salad. I think they'll be good cooked in a small tart. As it happens, today was utterly consumed by non-food tasks, so nothing more has been done since this morning's optimistic post.
  9. So, yet a third method. Thanks for the link. One thing that puzzles me about this is the note about proportions: she says 4 cups of water for 1 pound of pasta, then says that for a different amount of pasta one should use "just enough water to cover the pasta" in the pot. It seems to me that the amount of water to cover will depend on the size of the IP as well as the configuration of the pasta. I guess I'll have to do some measuring and testing. Hmm. Has anyone tried the pot-in-pot method for pasta cooking?
  10. Y'all have forced helped me add to my cookbook collection. I think both of these books are going to be fun. I especially like the fact that there's a glossary in the back of each books, describing and giving alternate names or spelling for many items.
  11. One of the crabapple trees a mile or so down the road produces delightfully tart-sweet, crunchy fruit every 2 or 3 years. This year its crop was especially good. I came back from a walk or two with a couple of quarts' worth. The only problem with them is that they're labor-intensive to get the seeds out...and I'm not a fan of applesauce so they can be cooked down without coring. They'll be going into litle hand pastries, I think.
  12. That's a point well worth exploring. A cooking class I took about a year ago asserted that mole is defined by having finely-ground (and, I think, cooked) nuts in the sauce. However, I don't recall a requirement that the food be cooked in that sauce. Is that a significant and defining difference between mole and curry?
  13. Thank you for that. She, in turn, links to an article at Hip Pressure Cooking that gives additional information. The especially useful bit that Laura Pazzaglia adds is that low pressure is the better cooking option if available on the machine.
  14. How does one determine the proper amount of liquid to add when cooking pasta in the Instant Pot? Twice now I've cooked a pasta dish based on the Pressure Cooker Chicken Bacon Penne Pasta from Pressure Cooking Today. The first time I followed it fairly closely; the ingredients include raw chicken and bacon, both of which need to be cooked, so using the IP (or another pressure cooker) makes sense. This week I was really jonesing for macaroni and cheese with ham and broccoli, and used the same recipe as a template for times, although the only thing that needed cooking ahead of time was the garlic. (Um, please ignore the fact that this recipe is more nearly an Alfredo sauce than the bechamel for a proper mac and cheese. I did. I won't again. ) The recipe says to add enough water to cover the pasta, then pressure cook for 3 minutes with rapid release afterward. The first time, the pasta was slightly overcooked. The second time it was nearly mush. I don't disparage the original recipe, because the flavors as it is originally written are quite good. However, the pasta/water/time ratio seems too vague for me. Has anyone worked out a weight ratio for pasta/water for pressure cooking? What about time? Next time I'm going to try 2 minutes, rapid release and hope that's enough to cook the chicken.
  15. Smithy

    Dinner 2018 (Part 1)

    That looks good, and a better result than I've had for country-style ribs in a very long time. What temperature did you use at the sous vide stage? What were the finishing steps that produced that glaze?
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