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lemniscate

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Posts posted by lemniscate

  1. I got a Misfits this week, but wasn't the one who received it at the house and it was all stowed when I got home, so I didn't take pics.   Broccoli, zucchini, celery, fresh shitakes, button mushrooms, a bunch of the Roth cheeses (goudas), sharp cheddar, triple creme, goat cheese, pears, apples, a bunch of bags of flavored Uglies and Kettle potato chips, etc...

     

    About $113.  I share with a couple different households, so this order will get shared around.  The only condition issue was one of the pears had a bad spot.  I trimmed it  and we ate it with cheese and crackers.  

     

    Still not sure if I will keep Misfits as a going concern because where I live I we are thick with grocery stores on pretty much every major intersection.  But I tried it.

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  2. I am very familiar with IKEA meatballs, and that recipe doesn't really sound like it.  Especially the sauce.   IKEA meatballs are very smooth, like a meat paste, and slightly salty, but not spiced heavily at all.  More like MSG flavor.

     

    I guess in 2020 IKEA tweeted a recipe in their own unique style.

     

    I really don't care for the meatballs, but I understand the appeal.  My IKEA choices are usually the gravlox and veggie balls.   But I love, love, their Apple Pie Cake.

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  3. 6 hours ago, Duvel said:

    Everytime I see this I think Döner skewer: stack, roast, shave off, roast more, shave off more …

     

    Would that be doable ?

     

    Someone on r/bbq did al pastor, which I believe is the same technique as döner.   I'm going to look around (eG-friendly Amazon.com link) or maybe design/build the structure.   

     

    @Duvel  How would you do a döner to your liking,  ie meat cut and spicing?   I've never had one.

     

    I have an accessory that is a kebab holder but its design is useless to me.  Maybe I can use that as a base for a structure with some ingenuity.  Stay tuned.

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  4. $42 USD of Costco chuck roast double-decked in the Big Easy.   A pie pan piled with diced carrot, parsnip, celery root and red radishes roasted underneath it all.  A loaf of premade garlic bread was warmed across the top.  Sadly, this is the only pic I got of the cook since this got hectic with setup and serving.   We made a radish greens/cucumber sour cream salad.  The meat was rubbed with worcestershire and old bay mix.   It was good outdoor food and provided lots of leftovers.  

     

    It took a 2+ hours to get the roasts to 135-140F, longer than I anticipated, so lunch was late.

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  5. 19 hours ago, BonVivant said:

    In Namibia I saw biltong "dust" (very fine and dry ground biltong) in the supermarket. Staff behind biltong counter told me it's a condiment for many savoury dishes. Sprinkle on potatoes, pizzas, eggs, pastas, soups, salads etc. I would also add it to a home-made spicy paste.

    Wow.  I have a lot of biltong in my fridge drawer, I bet it's pretty dry by now.  I going to powder some up for dust.

     

    Best result in powdered dehydrated veg for me is celery.  It gives the most bang for the buck for me. 

    Most disappointing is chives, no flavor, just green flecks.

    Carrot powder is really good in salsas and gravies for a background sweet.

    Cherry tomatoes that are getting wrinkly/forgotten are also something I've dehy'd and powdered for use.  I can't do backyard tomatoes here with any success so it's not common I have unused tomatoes since I buy them.  But they do make a great seasoning when mixed with dehy'd onions/garlic.  Tomato powder likes to clump so it has to be mixed with something to avoid clumping.

     

    I made strawberry tarts for Easter and kept the top bits that are culled for slicing.  I dehydrated those and plan on powdering them for a sweetener use.

     

    Mushroom powder is always amazing but damn, it takes a lot of mushrooms to get a usable amount.  I just buy commercial powder instead of trying to do homemade.

     

     

  6. On 4/11/2023 at 2:01 PM, Smithy said:

    The bottom photos of that collage are of a tourist trap that I never have stopped to see and may never, based on my cynical age and what I've read.

    I live in AZ and it took me years to stop and experience The Thing.   I actually enjoyed it, there's lots of unusual things to see before The Thing.  It's a nice walk thru and I think it's $5.  I'd encourage it just for the "I Did It" street cred.

     

    I think the boulder field you showed is Texas Canyon area.  There's an amazing Amerind Museum tucked in there also.  Next time around, right?

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  7. 1 hour ago, Smithy said:

    they've started to rust the interior of my canning jar lid!

     

    I had this happen with pickled mustard seeds!   Off gassing maybe?   Now it has a plastic lid on the jar.

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  8. I am a blitzer/paste user.   I keep mine in the type of jar with the bail and glass lid.   In the fridge.  For years, no mold.

     

    Yes, salty, but I use it as a salt condiment, instead of regular salt.

    I add it to entrees when needed for salt/brine/tang.

    I use it in salad dressings, also as a pickling spice or a marinade.

    I make salty lemonade with it along with fresh juice and sweetener sometimes.   And Bloody Ceasars and Marys.

    I have never made a tangine or traditional preserved lemon dish strangely enough.   Probably missing out on good stuff.  I just integrate it into my daily cooks when needed.   I find it pretty flexible.

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  9. 4 minutes ago, blue_dolphin said:

     

    Thanks!  Wikipedia took me in another direction entirely.  Egg War.  Fascinating but I couldn't figure out how any recreation of the event would relate to Easter or lead to egg salad 🤣

    Sweet Lord!  I'd never heard of that either.  That was a horrible practice in the history of wildlife harvesting.

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  10. 28 minutes ago, heidih said:

    Are those pretty eggs destined for deviled eggs or?  Always fun when the dye bleeds through a bit so you get coorful mottled whites when peeled. We came to prefer the food coloring that comes in little teardrop shaped plastic bottles. Vivid colors = smiles by kids. 

    We do the "egg war" with ours, and then they are set to become egg salad.

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  11. On 3/24/2023 at 5:26 PM, Kim Shook said:

    My BIL sent us this box of lemons from his tree in AZ:

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    There are 20 of them and they are huge.  They are beautiful and I really do appreciate them, but I'm not sure yet what I'm going to do with all of them.  He asked how many I wanted and I said 10.  He sent a similar amount to us back in 2021.  I made Katie Loeb's delicious limoncello with 12 of them and froze the rest.  The frozen ones are still in the freezer and there is still a couple of cups of the limoncello in the fridge (we're not big drinkers).  I'm sure that I'll be making some of @Tropicalsenior's microwave lemon curd and freezing it.  And maybe a half batch of Katie's limoncello.  

    If you are still looking for ideas (I don't know where you are in the process), you can slice them thinnish and dehydrate.  If you have a dehydrator, 140F for about 18 hours gets them dry.   Or a super low temp oven if possible.  You can sprinkle some sugar or stevia on them and dehydrate and have sweetened slices for tea/lemonade.

     

    I've used the dry slices in cooking just like I would fresh with great results.   You can powder them up in a blender/food processor and add black pepper for diy lemon pepper.

     

     

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  12. 4 hours ago, Smithy said:

    I sent them off with a package of last year's crop of hand-harvested, hand-parched wild rice from Northern Minnesota.

    Wild rice is one of my most favorite things to eat.  I have used $$$ Bineshi.  But I like the farmed stuff also.  What brand/supplier do you use?    Wild mushrooms cooked in wild rice are match made in all the Heavens.

  13. We are going to a relative's home.   I expect ham/traditional sides as usual.   I am bringing strawberry and lemon mini tarts.   I also am the designated egg dyer, used for the "egg war" after the meal.  And my own choice of beer, it's usually byob type situation.

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  14. First go at a Shokupan Milk bread in pullman pan.   More success than fail.   I might have not scaled the recipe up correctly for a 13" pan or I maybe just didn't let it proof quite enough.  It kissed the lid but didn't flatten out completely.   It's delicious though.  Sweet and pillowy.  

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  15. 2 hours ago, Kerry Beal said:

    I see it's a great big open surface - you'd have to rig something to restrain them.

    Right now we are using a long wooden paddle to provide downward pressure and guidance.   Anyone watching us from afar with this thing would not have any idea on what we were trying to accomplish.  It was glorious and hilarious.   Or maybe something out of Fargo.

     

    I am thinking of something like griddle weights might work.   There might have been a cover or weight that fit in that side.   Mystery lost to time.  I've used newspapers.com (found the company ads that made it, but only for butcher/deli equipment), I've used Bing w/AI to help, I've done GIS searches.  Nothing I found resembles this machine.

     

    I agree that it probably sat over some kind of vat.   It is nice it's on modern wheels though.  We had to wheel it 1000 ft across the rodeo grounds after purchase to get it to the van.   We were stopped every 10 feet for questions.   It took a while.

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  16. 28 minutes ago, Kerry Beal said:

    How about using it to make the slivers for marmalade? 

     

    Possibly.........but I think the citrus may disintegrate due to internal softness.   Maybe frozen citrus could work.  This thing is pretty brutal.   Also, we still have to rig up a "catcher" system because the slices fling themselves all over.  We tried a large plastic bag and a vinyl bucket with limited success.  I estimate we lost 25% of the potato slices due to trajectory.  Still learning the beast.

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  17. The blades are removable and have been sharpened.   The whole top of the unit was cleaned thoroughly after the auction, there were several old hornet nests nestled in there.

     

    I was going to do carrot chips also, but we ran out of "wanna-do" as soon as the potatoes were done.  

     

    This is kind of a remote site for cooking.  There is power and water.  I am building somewhat of a ranch kitchen onsite so this old stuff is good for using.   I did use an induction hob and a 100 year old cast iron beanpot for the deep frying.  Nothing like having 3 centuries of kitchen stuff onsite and in use.

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  18. So, a few weeks ago, I was at an antique farm equipment show.  They had a  silent auction.   I rarely do anything with those because you are tied to the event until the auction is over.  This time, I saw what I thought was a monstrous kraut cutter, so I bid on it and I won it (there was actually a bidding war on this thing even though no one was really sure if it was a kraut cutter.

     

    We brought it home and cleaned it up.   I bought cabbage heads to test, it didn't do a great job of cabbage slicing.  I also happened to have some russets and thought, eh, what the heck?   This is where I think we started thinking it was a potato chipper instead. 

     

    Today I decided to put it in use.  I bought 4 medium-ish russets and we cranked them through.  350F oil and dang if we didn't have fantastic potato chips.  The machine is labeled JE Smith & Sons, Buffalo NY.  Research shows it may be from 1889-1890.  This thing is the most entertaining mandoline ever.  It made the most consistent potato slices.  Delicious with ribs and salad on the patio.  EDIT:  The ribs were done in the Big Easy, so that's 2 gadgets in use for 1 meal!

     

     

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