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andiesenji

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  1. andiesenji

    Food processor capacity?

    I have the Cuisinart DLC-XP 20 CUP (5-Quart) and the actual capacity for very liquid stuff is actually 2 quarts as it will leak around the center shaft, semi-liquid 3-4 quarts, dry no liquid 5 quarts. Slicing vegetables with slicing, julienne discs, nearly full capacity to the disc level. These are photos of my chile verde sauce, I start out with the bowl completely full of the whole/chopped ingredients - this photo is after a few pulses so the level has dropped by a third. and it reduces to what you see in the second photo. There is a small amount of leakage at the center shaft but not as much as with very liquid mixtures.
  2. andiesenji

    Fresh Beef Tongue: Buying, Preparing

    I learned how to cook a prepare tongue when I was a child. It involved cooking the tongues (there were usually several in a huge pot) also cooking calves feet (for the gelatin). The strips of cooked tongue were put through a meat grinder with the coarse die, seasoned with whole peppercorns and spices, the still hot gelatin stirred in and the mixture packed firmly into large casings that were tied off. The "loaves" were put into large rectangular baking pans, two to a pan, and another pan with bricks for weight was placed on top and they were cooked in a low oven (275 was the temp I used) for 3 hours. Cooled and then into a fridge. No problems with texture or chewiness. A great "luncheon meat" that sliced thin was in tea sandwiches and sliced thick, went into the hearty sandwiches for those family members who were out working in the fields, barns, at the sawmill or the grist mill. I made this the same way when my kids were still at home and they loved it. We did not buy commercial lunch meat. I made several types.
  3. Beautiful loaf, Raamo. After I saw this yesterday, I consulted with my friend, Ben-the-Baker, who spent a couple of years in Japan, studying their baking techniques in the early 2000s. I asked about the savory chocolate bread. He said that part of the flour, about 1/4 is the same roasted or toasted barley they use for mugicha, the roasted barley tea. He said there are lots of sites online that explain how to roast the barley and it should be roasted and ground shortly before using it in baked goods because it doesn't hold that rather elusive bitter/sweet flavor for long. He also said that besides cocoa, dark, they use espresso powder. A small amount of rice vinegar is added to the liquid to "encourage" the yeast in heavy doughs. This was off the top of his head - he doesn't know exactly where his notebooks are but these are the essentials.
  4. I make my own buttermilk. I do keep it in a GLASS half-gallon milk bottle. When it gets down to the 1/4 or less mark, I will leave it and an unopened quart of whole milk (or half and half sometimes, for a richer "cultured" result) out on the counter for about 12 hours or so. Mix the two together and leave it out for an additional 8 to 12 hours. Refrigerate and use as needed. You can do this with commercial buttermilk but you do have to keep it in a glass container with a cap that seals tightly. Since both Trader Joes and Whole Foods sells milk in half-gallon glass jugs, it is not difficult to obtain these.
  5. Sorry. I have been using the Moosewood peanut sauce for decades it is a bit more complicated than some. I omit the tamarind and I use very little brown sugar I add it to taste after the rest is cooked. And I use Mae Ploy sweet chile sauce instead of the peppers, which is also sweet so there is less need for the brown sugar. For vegans, the Mae Ploy sauce is a wonderful addition to many foods. My vegan friends fry or barbecue extra firm tofu and use the Mae Ploy as a dipping sauce. They dress bean and rice dishes with it. Like me, they buy it from Asian grocers in the large "industrial" size. I highly recommend it. I even have one friend who puts it on ice cream, which sounds weird but I have tried it and it's not bad at all. You might want to Google Gado Gado Peanut sauce before you decide on a particular recipe. I meant this as more of a suggestion of where to start. There are numerous Gado Gado recipes and various peanut sauces for it on the 'net.
  6. My favorite vegan dish is the very substantial Indonesian Gado Gado with peanut sauce. There are numerous variations - It contains both raw and cooked vegetables and a peanut sauce that can vary from very mild to very spicy, depending on how you like it. I like not too spicy. I used to go to an Indonesian restaurant with friends who were vegan and this was always their basic dish with a few other side dishes. The restaurant had some additions, fried tofu or tempeh, some "rice sticks" that were like croutons. The nice thing about this, when cooking for guests, is that just about everything can be prepped a day ahead so all you have to do is either steam or stir-fry the things that need cooking, toss with the raw stuff and serve the peanut sauce, which you have made a day or so before, on the side. It is almost a meal in itself and indeed I have often had it alone, as a meal.
  7. Not a cookie. just a flatter muffin with more crust. I have both the Chicago Metallic muffin top pans (2) and the Norpro (1). The only reason I have both is because I misplaced the 2 CM pans and was planning to make some muffin tops in a few days. Amazon for some reason, could not ship a CM pan in 2 day so I ordered the Norpro. Of course, the day the latter was going to be delivered, I found the CM pans, sandwiched between two sheet pans in the rack where I store sheet pans and similar. They are configured just a bit different. The CM "cups" have sides that slope more, the Norpro are more straight up and down. They do have other uses. I use them for hamburger buns, and I use BOTH to bake English muffins in the oven. One with the cups filled with the dough, the other inverted (greased) and the two clamped together with jumbo binder clips. They come out thicker than commercial muffins but split and toasted they are perfect. I use the King Arthur flour recipe.
  8. I posted this on Facebook today. I have been working on perfecting this recipe for months. Today I achieved perfection. I have tried any number of similar recipes, not just for cherries and almonds and they all ARE MUCH TOO SWEET! I don't know when someone decided that a lot of sugar was the way to make baked goods toothsome (I love that word) - because some of the very old recipes I have, from the 19th century and earlier, used much less sugar, which was very expensive and often scarce. This recipe is somewhat similar to others that use a whole cup of sugar for A SINGLE LOAF and in my opinion that is way too much. 1/4 cup is plenty, especially with sweet fruit. I have included a shot of the cherries I used. These are better than any I have ever used. Amarena cherries, a product of Italy. Cherry-Almond Quick Bread Prep Time: 15 minutes Original Recipe by Andie Paysinger Bake Time: 1 hour Ingredients: 2 cups self-rising flour 1/4 cup sugar if you like it sweeter you can use 1/3 to 1/2 cup sugar without changing anything else. 1 Teaspoon baking powder 1 Teaspoon baking SODA 1/2 cup chopped dried and plumped cherries the Amarena cherries I show in my post do not need plumping. 1/2 cup slivered or sliced almonds 3/4 cup buttermilk 2 eggs 1/3 cup vegetable oil - a neutral oil (grapeseed, avocado, I use rice bran oil, you don’t want a strongly flavored oil) 2 Teaspoons almond extract Measure the dried cherries and chop them add 1/4 cup hot water and allow to plump for at least 30 minutes. Do not drain, add the cherries and the liquid. Directions: Preheat an oven to 350°F. Grease and line a loaf pan size 9” x 5” 3” line with parchment leaving at least 2 inch “wings” above each side. (I use non-stick spray) You can use two smaller loaf pans if you don't have a large one. Measure the dry ingredients into a bowl, use a whisk to blend well. Add the cherries and almonds and use a fork to distribute evenly. In a large bowl, beat the eggs until they are light yellow in color. Add the oil, and blend into the eggs. Add the almond extract and the buttermilk and blend well. Add half the flour mixture to the wet ingredients and stir till blended. Add the remaining flour mixture and stir till completely mixed. The mixture will begin to have a “spongy” texture, the effect of the buttermilk and baking soda - this is normal. Spoon the batter into the lined loaf pan filling each end first and then the center. Even the top and wet the spoon and with the back, push the batter toward the ends of the pan so the middle is slightly hollow looking. This will produce an even top without a dome in the middle. Place the pan in the center of the oven and bake for ONE HOUR. Remove from oven and place on a wire cooling rack. Wait 5 minutes and using the paper “wings” on each side, lift the loaf out of the pan and place on the rack. Allow to cool for 45 minutes to an hour before cutting.
  9. I have a "muffin top" baking pan and for an oatmeal/bran/maple muffin, I bake them to within 8 minutes of the end of baking time, pull the pan out, flip them over and back into the oven for the remaining 7 minutes or so, PLUS I leave them in the oven for another 10 minutes after it shuts off. Both the tops and the bottoms are crisp.
  10. FIRST you should convince the restaurants, hotels, resorts, bars and etc., TO PAY REGULAR WAGES TO SERVERS. What?? Don't you know that servers are PAID BY THE RESTAURANTS A FRACTION OF THE MINIMUM WAGE in most states? California mandates that servers are paid minimum wage $9.00 per hour (would you do that kind of work for that amount???) Other states use the absurdly low federal minimum of $2.13 for tipped employees. If you don't want to tip - DON'T GO TO A RESTAURANT because if you refuse to tip, that employee will suffer. He or she has to pay rent and you try paying rent or buying food or PAYING FOR CHILD CARE at $2.13 AN HOUR! BABY SITTERS GET MORE THAN THAT! In OTHER COUNTRIES restaurants, hotels, etc., PAY A REGULAR WAGE TO SERVERS! Servers in the EU can depend on earning respectable wages. I've talked to foreign visitors who are "professional" servers and THEY CAN AFFORD TO TAKE VACATIONS HERE IN THE U.S. There is no way a server earning minimum wage in California could EVER take a vacation in Europe. They are lucky to get a couple of days off because many have to work two or three jobs BECAUSE EMPLOYERS DON'T LIKE TO HIRE FULL TIME BECAUSE THEN THEY HAVE TO PROVIDE "BENEFITS" and the cheap assholes won't do that. Here, servers have to depend on HONORABLE PEOPLE who understand they are DEPENDENT ON TIPS FOR A LIVING WAGE. I don't go out much now, because of illness but when I did, I always tipped at least 15% and often 20% because I was dining alone but the server had to visit my table just as often if I had been a larger party.
  11. I use one of these "chain mail" scrubbers. I bought a couple on ebay several years ago. They were much cheaper than this. They are terrific at knocking the bits and bumps off seasoned cast iron. I use it in skillets to smooth out the sides, I don't need to use it so much on the cooking surface itself. It also cleans up the outside, where stuff seems to become fused onto the surface. I wear gloves, doubled, when I use this, easier to grip. I also use it to knock the burnt-on spots on the outside of unglazed ceramic cooking vessels - tagines and cazuelas.
  12. I have my great grandmother's ERIE griddle (purchased in 1890 before Griswold put their name on them) has only been greased with bacon rind. About every 15 years I buy a slab of bacon about 4-5 inches wide, cut the bacon off, cut the rind into 2 squares - approximately - heat the griddle and rub the fat side on the griddle until it is well coated then allow it to "cook" a bit longer then turn the burner off and let it cool slowly. I have heavy cast iron grates so it takes a while. The last time I stripped it and started over was in the early '70s when my stepdaughter put it in the dishwasher! It is non-stick. Eggs, flapjacks, crumpets, Eng. muffins, meats, etc., slide right off. I have used various oils on other cast iron and carbon steel pans. Forty years ago I used lard or crisco. Lard was preferred in my grandparent's kitchen. We used lard to grease steel baking sheets, steel bread pans, muffin tins, etc., in my mom's bakery in the '50s.
  13. andiesenji

    The make-your-own vanilla extract experiment

    I buy the 1.75 liter bottle. A local liquor store carries it because a couple of restaurants use in in their cooking. It costs $40. The man never says anything, his wife rings it up and says "good stuff" - I told her that I was making vanilla extract. She said she makes coffee syrup with "spices" using Everclear. For making coffee "strong" - They are asian but I'm not sure where exactly. They have a little shrine in a corner of the store but it is unlike the ones at the Thai or other SE Asian. To me it looks similar to a Shinto shrine that was in the home of a Japanese friend I worked with for several years. Anyway, it is obvious they are not Muslim. Now I know. I asked a neighbor, who is friends with the couple who own the store and in fact she was the one who told me they carry it in the big bottles a few years ago. The couple are from Okinawa and apparently coffee is a very big "thing" on the island. They are actually growing coffee there for about 25 years. Some growers are also experimenting with growing the vanilla orchids on the island which is in the "zone" where the day and night temps are ideal. (TMI - I know, I just thought it was interesting)
  14. andiesenji

    The make-your-own vanilla extract experiment

    I have some from 2011 and another batch from 2012 purchased on ebay, vac sealed in the freezer. I have pulled some out from time to time to use and they are perfectly good. I went back and looked at my records. I bought a kg of each - the 2011 batch was 89.00, free shipping and the 2012 batch was 71.00 free shipping. One was grade B the other was "Extract grade" most were short but fat, lots of beans inside, split one not long ago for a custard and got a heaping half-teaspoon of beans, actually close to a full teaspoon from just one bean. I split and chop most of mine for extraction. And I like the snap seal jars because I can agitate them and not worry about leaks.
  15. andiesenji

    The make-your-own vanilla extract experiment

    I use these with the wire closure - however, I buy the silicone rings separately because the original rubber rings tend to get quite brittle when exposed to high proof alcohol. I've been buying from this vendor for years. (Amazon sells them too but for 12.00 each) I posted much earlier in this thread - on page one and again on page 4 and etc. I have been making my own extracts for more than 40 years, at least since the '70s when I lived in Canoga Park and worked in a medical building that also housed a laboratory that would sell me straight grain alcohol (used in some laboratory processes) for a lot less than the 190 proof Everclear. I posted several times that starting with Everclear and then later "tempering" it with lower proof liquors is much more efficient and faster than using regular liquor. Early on I included a link on the "Technical aspects of vanilla extraction" - that link is no longer active. Other articles all require a subscription. I have not searched further but I am sure there are open articles out there. This one explained exactly how the process worked and the need for the high proof alcohol to "trigger" the maceration process that extracts the greatest percentage of vanillin from the beans. I didn't know this when I started out years ago but I followed the directions of our patient, then retired but had worked at See's candy factory for decades, in the "flavor lab" where they made their own flavorings, including vanilla. This is the 1.5 liter jar, which I now find handier than the smaller ones.
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