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qrn

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Posts posted by qrn

    Back to the Basics: Salt

    in Cooking

    Posted · Edited by heidih
    Fix quote tags (log)

    I generally use only Diamond Crystal Kosher Salt. The Morton salt contains additives. For finishing I may use other salts - right now I've got some Himalayan pink salt in the cabinet. ... Shel

    Just wondering what type of salt people use. I generally use Morton's Kosher coarse salt, which I like. Except, this last box was too coarse. I have noticed the size definitely affects the strength of the salt.

    Just wondering, what is everyone's go to salt as well as maybe a discussion of types of salt to use when. I am a little confused on when to use sea salt and then there is getting into Fleur de Sel and smoked salts.

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

    Bud

    Buying Dried Ingredients Online: Legumes, Fruit, Grains, Herbs, Spices, etc.

    in Kitchen Consumer

    Posted

    WIKI:

    Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises andpâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying...

    If you find fresh bay laurel leaves, please let us know.

    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

    Northern Italy recipes, cooking

    in Cookbooks & References

    Posted

    If you are willing to get books in Italian language, then I strongly suggest this one:

    Anna Gosetti della Salda - "Le ricette regionali italiane"

    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

    Northern Italy recipes, cooking

    in Cookbooks & References

    Posted

    I am looking for cookbooks that feature recipes and cuisine from the Northern region of Italy. ( My ancestors originate from Torino. ) I am looking for 'light' or healthier versions of traditional northern Italian recipes. Any recommendations?

    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

    Whole Wheat Pizza Crust

    in Cooking

    Posted

    Scott, you bring up many great points...obviously most home cooks (maybe just me?) are limited by our ovens and the temps they can achieve without defeating the built-in safety features. I'm sure you've seen what Jeff Varasano has achieved at home - perhaps the holy-grail of home pizza making, and his house is still standing! But I'm not willing to go with that method.

    I am willing, however, to try and find an oven insert which will help with the baking. My pizza stone, after an hour of preheating, gets up to 531 degrees F - so I'll be looking for the soapstone Kinsey recommends or that 1/2 inch steel plate you do - do you have a link?

    As for balling the dough before fermentation, it's what I do - once again, following Varasano's advice as well as Reinhart's from another of his recipes.

    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

    Duck: The Topic

    in Cooking

    Posted

    What kind of duck? Some of the farm raised birds are incredibly fatty, while wild ducks are lean. Makes a big difference in how to cook.

    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..

    Brining Chicken

    in Cooking

    Posted

    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

    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

    Brining Chicken

    in Cooking

    Posted

    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

    Cheese (2008– )

    in Food Traditions & Culture

    Posted

    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

    Gardening: 2012 Season

    in Food Traditions & Culture

    Posted

    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

    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

    Gardening: 2012 Season

    in Food Traditions & Culture

    Posted

    Anyone have an idea of what might be plagueing these poor tomatoes?

    DSCN8574.JPG

    Or, anything much you can do with a bunch of not-yet-full-sized green tomatoes?

    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

    Cooking to Honor Julia Child

    in Cooking

    Posted

    Incredibly, Julia was born 100 years ago today. Reading the news coverage is making me weepy over my morning coffee. NYT and Boston Globe stories.

    Cook something French today! Difficult or time-consuming recipes not required. Indeed, that would miss the point.

    yoou beat me to it,I had the same thoughts as I read the front page of the Denver Post this morning...

    Bud

    Here come the tomatoes

    in Cooking

    Posted

    My recent harvest from dad's garden. They are very dense and flavorful. Eating them as a hot weather meal with some popcorn and cheese.... Oh the big green thing is a very very early apple

    005.JPG

    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

    Magnetic Knife holders

    in Kitchen Consumer

    Posted

    Question..

    is one strong " Bar "enough or do you need a high and low purchase on the blade? ie 270 mm

    Cheers thanks for everything!!

    themagnet will be strong enough for most anything you will put on it...(at least mine is...

    Bud

    Magnetic Knife holders

    in Kitchen Consumer

    Posted

    Need to get some? What do I need to look for?

    I have always had a block, is this the best way?

    Where should I look?

    I'm looking for about 24"

    Thanks

    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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