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qrn

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Everything posted by qrn

  1. qrn

    Back to the Basics: Salt

    I just looked at the morton box,and it says,its only salt,nothing else,,,,, Bud
  2. qrn

    POS Advice?

    I had a car once that was aPOS,,,,,(joke,probably in bad taste,however Bud
  3. qrn

    Back to the Basics: Salt

    I use morton canning and picklingsalt,its real fine and has no otherchemicals in it,just salt Bud
  4. I go to the localresterant,supply place every few months and get a 50lb bag of high gluten,and a 50 lb bag of a lower gluten,The stuff is from a localflourpackingand supply place,and works well for bread and pizza Bud
  5. they are easy to grow in a pot in the window,I just took a cutting off the one I have had for many years and am in the process of rooting it so i will have 2 plants...they are much better fresh,by the way,,,,Bud
  6. qrn

    Minor's Soup Base

    you are right, Its really great stuff,been using it for many years,and am about to place another order soon Bud
  7. Well, my copy arrived and it's an amazing book, perhaps the definitive regional cookbook. Here is a review that helps place it: http://www.foodarts....talian-cookbook More comprehensive than Artusi, better than Ada Boni, and while the Silver Spoon tries to scratch this itch in English, I never felt compelled to own it after returning my library copy. Of the four, this book is the one if one had to choose. well I guess I had better bone up on my Italian language skills,grand parents were from there and I spoke it till Iwent to Jr high,after leaving their house...Bud
  8. one,but its lots more than a cup,,,(haven't measured its actual size..... Bud
  9. beef liver,,,Have not had any since the mid 50,s Bud.
  10. a CDNthermometer,so I know when stuff is hot enough,,,(or cold enough)
  11. My grandparents were from trentino,and you are correct its not the Italian that shows up here..I cook some things that I remember from my grandmothers cooking,however I have not seen any cookbooks from there.I found a book called the corageous people from the Dolomites,however ,no recipes...Bud
  12. qrn

    Whole Wheat Pizza Crust

    I stopped using a stone for pizza,and went to a suitable sized 1/4inch thick steel plate,which goes on the bottom rack in the oven it is about 4 inches above the lower heating elements,by the time the oven gets to 550deg,the plate is 750deg,I always get nice crisp crust that way...I also do the crust using Canada Daves recipe and letting it age in the veg tray in the reefer for at least 6or 7daysbefore using,Ialso use an infrared thermometer to measure the plate temp,by the way...Bud
  13. qrn

    Duck

    I would imagine it's farm raised since as far as I know it's illegal to sell wildlife. thats true, but if its wild ,it is not worth eating ,they are bad tasteing(why I do not hunt them any more,If I am not gonna eat it I am not gonna kill it,,,) bud..
  14. qrn

    Brining Chicken

    How is that not brining? well I guess its a semantic thing.its lots easier than brining ,what with all the letting it sit in the brine,it(the salt) just gets absorbed into the meat and does not change the moisture content as a wet brine would do,(sez here in the small print), ho ho,,bud
  15. qrn

    Brining Chicken

    I stopped brining chicken long ago,now I just break it down in to pieces and put them in a big pot-with a lot of mortons canning and pickling salt on it, and let it sit for a half hour or so,then rinse it off and put all the pieces in a large nonstick,pan and bake it at375,untill it looks nice and brown Bud
  16. timely subject,went to place I have been buying Mozz for pizza for 10 years or so , and they changed the whole operation with a merger,now all they have is this stuff that is low fat, low this andthat, stuff like that,I tried one chunk,totally unsuitable for pizza...now I am gonna have to drive to the other side of town that back in the olden days was totally Italian folks,,,and hope I can find some real ...mozz Bud
  17. I cover them with olive oil and set over a low flame or in a low oven till oil is nicely infused. Disappears in an instant with good crusty bread for dipping. Also nice to have in the fridge for salads and as a finishing oil. that was a great idea....I did it and have the bottle in the refrig,and it tastes great..I put it on low on the gas stove for an hour or so, and then put the pan on top of the gas grill for about 4 hours,(its about 110deg)(pilot light)and then put it in the refrig,and it is gonna be really great!! Thanks again for the idea... Bud
  18. I gave up on makeing the stuff my self and went to the restaurant supply place and buy Minors chicken base, stuff works wonders for all sorts of stuff ,including soups,Its great ,and you canbuy lots cause it does not spoil,in the reeferig Bud
  19. well I cut the flowers off of the basil today(dont need to waste thegrowing energy on them, but were they ever smelley,tried to get wife tto let me find something to do with em, to no avail,but the rest of the plants are really great,so I dont feel bad getting rid of them,,, Bud
  20. minors chicken stockcosts about as much as a chicken and you can make a gallon or so of stock that is very good for all sorts of stuff.... you will probably have to go to a restaurant supply place to get it however.. Bud..
  21. tomatoes look Ok but the leaves on the thing have a problem, ,looks like some sort of a fungus,,,are they getting a water spray on em or something that is letting the fungus multiply?Bud
  22. yoou beat me to it,I had the same thoughts as I read the front page of the Denver Post this morning...Bud
  23. qrn

    Here come the tomatoes

    Must have been cold there,we are at 5280feet and got the first tomatoesa fewdays ago,,,when i lived in LA,I wasnot growing anything it seemed lots warmer than that...Bud , in the mile high city.... Yes there was a marine layer thing going on for a while - we end up with thick skins but super flavorful fruit. Works for me Thats great...,nothing like stuff from the garden,not like that stuff from the market(whereverthey grow the stuff,Bud
  24. themagnet will be strong enough for most anything you will put on it...(at least mine is...Bud
  25. I have one that is about that size, and it works very well, Has no brand on it, I got it at a restrauntsupply place,and it was pretty cheap,as I recall..Its screwed to the wall on the end of the counter top and has14 knives on it. Bud
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