ScoopKW
-
Posts
1,036 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ScoopKW
-
-
Do a 1/4 keg then. That's only 7.75 gallons. And it still has "easy-grab" handles.
-
OK so I know this is a real and meaningful word, and please do not take offense if it applies to you, but I find the word culinarian, a little dirty sounding. Like it might perhaps mean something totally different....
It's only dirty if you're doing it right.
I don't mind culinarian. It's a recent term, (Mr. Webster says it was first used in 1949). I take it to mean "people who are involved in the culinary arts and sciences."
-
I fry outside in a cast iron pot, because of the thermal properties. Outside, because of the olfactory properties and ease of clean up.
-
I'll be going to my favorite restaurant supply house next week just to check things out. Definitely going back to stainless steel.
After the sticker shock, find the local homebrewer in your group. I'll bet dollars to ducats that he/she knows someone with a plasma cutter who cuts the tops off stainless steel kegs. You can't ask for a better pot when you want to make soup for 50 people at a fair. It even has easy-grip handles.
-
Seriously, find a homebrewing supply shop, and ask for Powdered Brewery Wash.
I'm wondering if that is the same thing as Powdered Brewery Wash?
No it's not the same. Diversol is a combination alkaline/chlorine cleaner. It's good. But it's not as good as powdered brewery wash. Winemakers love the stuff because they can clean and sanitize simultaneously. Brewers like the stuff, until the chlorine reacts with their beer, making chlorophenols, which make beer taste like Chloroseptic throat spray. Then they switch to PBW for cleaning and an anionic sanitizer for sanitizing.
EDIT -- But it's better to try nearly anything before breaking out the abrasive scouring powder. Caustics (lye aka sodium hydroxide) will dissolve a stain chemically. PBW is basically Oxiclean on steroids, it's a catalyst cleaner. Hell, pour some white vinegar in the pot and boil it. Any of them are going to be better for the finish than a scrubbie and abrasive -- which should always be "Plan B" after attacking the problem with chemistry.
-
Kolbee Shrimp Chips.
-
Seriously, find a homebrewing supply shop, and ask for Powdered Brewery Wash.
-
I would replace the baking soda with Powdered Brewery Wash. If PBW doesn't clean it, it can't be cleaned.
-
I am not a fan of bleach as a sanitizer. Sure, it works. But it's toxic and a thoroughly nasty thing to be tossing down the drain.
I prefer anionic sanitizers - the acids will cancel out once they contact an alkaline substance down the waste stream. Costs about the same as bleach and doesn't stink up the house.
I clean my sink, spray some sanitizer on it, and rinse veg. No problems. Not even a concern.
-
I second the short ribs.
I would substitute a light-bodied merlot for the zin. Not as many tannins to concentrate.
PS -- The pyramids are OLD. (And I mean OLD.) The 70s is the decade that brought us the good music.
-
Am I correct in understanding, though, that PKNY will be able to continue serving their drink without Pusser's rum as long as they don't call it a Painkiller? What if they called it an Analgesic instead? (Or a "Pusser's Made Us Change the Name of This Drink"?)
We're making a Steam beer this year for limited release. Thanks to the lock on the style, we're VERY close to calling it "212f Vaporized H2O" beer.
The gubment wants the label to read "California-Style Common Ale." We'd be OK with "California Common Style Ale." But if they refuse, we're going the "vapor" route.
-
Surprised "linguini with white clam sauce" hasn't been mentioned
My Système D procedure: Sauté minced garlic in olive oil, add white wine, reduce, add a can (or two) of clams and juice, kill heat, add a lot of fine-chopped basil. Season with a little sea salt and copious coarse ground black pepper. (I like capers as well, but my wife doesn't.) Garnish with parm.
Best of all, I ALWAYS have the ingredients at hand. After my last basil harvest, I blanch basil, mince it, and freeze it with olive oil in ice cube trays. Two or three cubes after killing the heat is plenty of basil.
Start to finish -- 20 minutes.
-
Nobody around me sells whle truffles, anyone know a reputable online dealer they've ordered from with satisfactory results?
If at all possible, buy truffles from your buddy who happens to be a chef at a good restaurant. Even better, from your buddy who lives in the Aosta valley (a very unlikely buddy).
The upshot is, you want to get the goods as close to the source as possible. Every time a truffle changes hands, the price jumps and the "cream of the crop" is skimmed away.
-
On the flip side, however, if you owned the rights to "Painkiller," would you want anyone opening a bar of the same name?
But I agree -- it's ridiculous that such a common name can be trademarked.
Even worse in my opinion -- Anchor Steam. It's the only beer that can be called "Steam." Doesn't matter there were once hundreds of breweries making Steam beer. That beer style has flatlined -- nothing at all interesting has happened with steam beer in the last 40 years.
It should be opened up as a regional brewing style -- Steam beer comes from the Bay Area, just like Bourbon comes from Kentucky. But giving one company all rights to a style would be like saying that only Gallo can make a wine and call it "Cabernet Sauvingnon."
-
the question "Have you eaten here before?" immediately translates itself in my mind as "Have you ever eaten in a restaurant before?"
So answer the question, "No, I haven't eaten here before. Truth be told, this is the first time I've ever eaten at a restaurant. In fact, I just learned how to walk on hind legs. Would you please explain to me this concept of 'money?'"
That'll shut 'em up.
-
1
-
-
Isn't Hard Rock Cafe, which started in London, the original "concept-based restaurant?"
Edit -- sausage fingers after a 10-mile bike ride
-
This is why I would never buy a truffle, I wouldn't be able to decide what to with it, shaved over pasta? Incorporated in a sauce? Part of a stuffing? Part of a marinade? Bruschetta? Salade? Soup?
I can't see marinating with truffles.
My favorite way is to slice black truffles wafer thin, and push them under the skin of chicken thighs. Then I rub the thighs with duck fat, season, and bake on a rack -- the smallest roasting pan I own.
The rendered truffle duck/chicken fat gets saved for potatoes, risotto, you name it. The thighs are just about the best thing I've ever eaten.
White truffles? -- I only shave them onto finished dishes. And not nearly as often as I'd like.
-
Alumnium pots are cheap, lightweight, easy to clean....
I disagree -- even though tomatoes aren't "period," enough of them find their way into Ren Faire fare to warrant spending the extra dosh for stainless.
Or find a friend with a plasma cutter and turn a 1/2 barrel beer keg into an ideal stock pot.
-
Nobody has mentioned it -- if you're cooking soup on a portable propane burner, the only tool for the job is a thick-bottomed stainless steel pot.
You're with a Ren fair, so ask one of the home brewers or home mead makers (I guarantee there's at least one around) for recommendations.
-
(go to Domaine Carneros Schramsberg instead for sparkling)
Fixed it for ya...
-
Fried crickets.
-
probably January-june 2012
Sicily, because of the weather.
Anywhere between Ragusa and Siracusa. If it were me, I'd be on the first flight to Palermo, and take the train to Siracusa. Then I'd find an apartment with a view of the harbor.
Do a Google image search of Siracusa. It's the small city that has it all.
-
I make ersatz Peking duck whenever I need duck fat.
I've found the blanching and hanging doesn't waste very much fat. I season with a little finely ground sea salt, but that's it. The rest comes later. Then I make a few score marks on the thighs, where they won't be noticed, and roast the duck on a rack in a pan with enough water as not to evaporate completely during the roasting process.
When the cooking is 2/3 done, I pour off the volume of fat (and water) from the pan. I'll separate them later. Only then do I season the duck and brush with the soy/honey glaze. Then I finish it (no water in the pan this time -- trying to crisp up the skin as much as possible). I'll get a little more fat, but it is much darker and anise-flavored. I save that stuff too -- for stir fries and such.
The results are close enough that my Chinese in-laws don't seem to notice. And I get about 2 cups of beautiful white fat from two ducks. (And about 1/4 cup of anise/ginger/cinnamon/white pepper fat.)
-
I really don't know why everyone seems so negative about this. After a few drinks, the idea of a giant peppermill seems perfectly logical!
Here is a prime example from Mister Parker Restaurant in Palm Springs.
This reminds me of an old joke with the punchline, "Sir, I sold the small 'shoulder massager' for $10; I sold the large 'shoulder massager' for $20; and I sold your thermos full of coffee for $100."
Trader Joe's Products (2002–2011)
in Kitchen Consumer
Posted
I haven't seen langostinos in ages. I have a dip recipe that is wonderful. I'm going there tomorrow.