Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Recent Profile Visitors

1,392 profile views
  1. Great video. A different style than what my Babcia used to make, hers was a much simpler construction. Oh and, sour cream all the way! Big spoonful right in the middle. Did you do anything with the leftover meats from the broth? (Oh and, your friend ever so slightly reminds me of a cheerful David Letterman LOL)
  2. lemniscate

    Trader Joe's Products (2017–)

    Yes, it's better than the Kewpie Yuzu Kosho dressing. I compared the 2 and the TJ's version wins by a mile with me. Better "tanginess" to heat balance.
  3. I have the Oster french door with the manual controls. I ended up using a sharpie and an oven thermometer to note the actual temps around the dial since the printed ones were off by quite a bit. But I love the thing. The size is perfect for my needs and a bonus is that I can use it as a dehydrator (hello Beef Jerky and Biltong!) in the convection mode at the very low temps settings. I don't love the broiler option on mine, but I rarely broil anything, so it might be operator misunderstanding. I've had mine a couple years, I got a smoking deal of $99.00 delivered off Amazon, if I recall correctly.
  4. lemniscate

    Non-stick pan suggestions

    I thought the extra time to come up to temp was my imagination. Now I know it's not, thanks for mentioning it.
  5. lemniscate

    Non-stick pan suggestions

    I have the Ikea TROVÄRDIG 8" egg pan. I have been using it for about 5 months. It is induction friendly, that is why I bought it. Also has a nice slope to it for flipping over easy's. It's heavier than the other Ikea egg pans. Bottom is stamped Made in Italy. Very slick and balanced for me. The SO who was a skeptic about it (SO had been a breakfast shift cook in a high volume local restaurant) even is impressed by it. I just recently picked up the 11", but haven't used it much to report. Ikea also sells a 9" version.
  6. "Aussie Bites" have been sold @ Costco on and off for quite some time. I had come to the thought they are an Americanization of the Anzac Biscuit recipe.
  7. Yes, I think that is maybe the right track. I did find a Kusmi tea called Russian Evening that is 75% China black tea and 25% Darjeeling black tea. Unfortunately, its out of stock at the moment (just my luck). I plan on giving it a try. Hopeful. Thanks for the suggestions eGulleters.
  8. I have to go back into my flavor memory, but I don't remember it being smoky or with bergamot/citrus flavors. The Kusmi tea blends didn't sound close in description to me. I now found an empty box that I guess I kept in the back of the tea cupboard for reference when I realized the brand disappeared. it states "Jackson's of Piccadilly Russian Tea, a Delicate Tea. Russian tea is delicate and light in colour. It is best drunk in the afternoon and evening with a slice of lemon and a little sugar." in English, French and German. No ingredients or tea varieties are listed unfortunately. All the Russian Caravan and Russian style teas I have researched seem to sound the opposite of delicate. I've ordered a sample of Harney's Russian Country to test. I discovered this tea back when the Phoenician Resort started it's High Tea and they exclusively had Jackson's teas at the time. That was quite some time ago. edit: There is a line on one side of the box that states "A Blend of Russian Teas". Well, that's vague.
  9. Inspired by the "old tea" thread, I have an empty tin from several years ago that is "Russian Tea" (not labeled caravan) by Jackson's of Piccadilly. I loved that tea but it disappeared years ago as did Jackson's for a time. Now Twinings owns the brand. Jackson's was famous for the Earl Grey, and that is available. I am looking for something close to the Russian Tea which I fear will never be blended again by Jackson's. I am unfamiliar with Russian blends except for that one. Any suggestions of a brand or blend that may get me close to the old Russian Tea?
  10. lemniscate

    Ikea's kitchen goods

    Well, I went to my local IKEA yesterday, specifically to obtain the BLANDA (parabolic reflector) bowls because I like to solar cook. I thought I would experiment with the newly found capabilities. However, the BLANDA bowls, in all sizes except the tiny ones were off the shelves and out-of-stock. Either IKEA pulled them or like minded people like me bought them all, I don't know. But they seem to be gone to the public at the moment.
  11. Hello,

    Those are probably glass marble reflectors for really old road signs and railroad signs.  Before reflective paints and tape, these were used to reflect the headlights.   I think those old signs are quite beautiful.

    Screen Shot 2016-07-06 at 9.28.37 PM.png

  12. lemniscate

    UV sanitizing lights

    Hello dcarch, Thanks for sharing all the great info on the meal preps. I am duly impressed. I'm just starting fiddling with sous-vide and learning through egullet the tips and tricks of the practice. One thing you posted got me into a slight obsession. You stated you used a 55W UV light for sanitizing. I immediately did multiple google searches and came up with 55W bulbs, but could not find the fixtures for the bulbs. Can you tell me what you use? Was it a home-built or did you purchase a pre-made unit? It is now on my list for *need* instead of *want*. Any help/advice will be greatly appreciated.
  13. lemniscate

    Deep frying in a pressure cooker

    Looks like the Fagor Pressure Magic and the Fagor Marine are the same item with different names. I have used my Marine to pressure fry chicken. It was the best I ever cooked at home. I soaked the chicken in buttermilk and double floured it, let it dry a bit and then fried it up per instructions for the pressure fryer. Crisp outside, juicy inside. Haven't done a batch for quite some time though.
  14. lemniscate

    Deep frying in a pressure cooker

    I have the Fagor Marine pressure cooker that is also a pressure fryer. I have fried chicken in it. If I recall correctly, the chicken is fried in the oil initially to achieve the desired brownness, and then the lid is latched on and the chicken is finished under high pressure (I seem to remember 7 minutes under pressure). The quick pressure release method is used and the chicken removed. I recall under 15 minutes per batch actual cooking time. The Fagor Marine is expensive, but it's a cool tool. It's a very heavy duty pressure cooker. They used to hawk it at State Fairs and Home Shows. I think I have a video of how to cook with it somewhere, probably on vhs.
  15. lemniscate

    American Harvest Jet Stream Oven

    I've had one for years, the OLD infomercial one with the dials as controls. I think a roasted chicken, spatchcocked, cooked in the Jet Stream is the best chicken I've ever had, bar none. However, if it's the newer digital control Jet Stream, piece of junk, pass on it. If it's the older model, there's a thin drive belt that falls apart over time and renders the oven useless. The belts can be bought (ebay I think) for a few bucks online, and are a little tricky to replace. Cleaning the oven is problematic. If you cook chicken, the fat and juices tend to be blown on every inch of the inside of the oven, meaning the whole oven will need to be disassembled and washed. So this is not a low maintenance appliance. I think the Jet Stream is a love-it or leave-it item. edit: I just saw that you mentioned it was a Nesco. Those are the junky ones. If it was an original American Harvest built model, I'd be more positive on acquiring it.