Jump to content

caroled

participating member
 View Profile  See their activity

  • Posts

    367

  • Joined

  • Last visited

 Content Type 

Posts posted by caroled

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    7 hours ago, robirdstx said:

    The more I use my Instant Pot, the more I am finding that many times the food cooks a whole lot quicker than the time stated in the recipe. For instance, this morning I used the IP to cook boneless skinless chicken thighs. The recipe I was using as a reference called for breast meat, but also said thighs could be used. My thinking was that thighs would take longer to cook than breasts. However, with a high pressure cook time of 8 to 10 minutes, I decided to go with the shorter time, even though I was cooking thighs. When the pot naturally released after 15 minutes, I practically had to scoop the meat out with a spoon! The thighs were so soft, but delicious, that the tongs were shredding them.

     

    CC6C364F-E392-4F5C-8DE5-A5D7A100D7EE.thumb.jpeg.fc09444523f0b711bebfeee190048ad7.jpeg

     

     

     

    Looks like the perfect start of white chicken chili or chicken enchiladas 

    • Like 1

    Sausage Roll Question

    in Cooking

    Posted

    3 hours ago, Shelby said:

    Like I said, it was just a distant, dumb friend that wanted to know....   :ph34r:

     

     

     

     

    :D

    I'll be your scapegoat Shelby.  I'll admit to wondering about the cheese , I've never had an authentic sausage roll, only pigs in blankets! 

    • Haha 2

    Thrift Store Ethics

    in Kitchen Consumer

    Posted

    @andiesenji, I have a number of Hall pieces, all dark green ,quite lovely pieces. The first I bought was a dark green cube as a gift for a friend, priced at $8 at a yard sale. It wasn't until later that I learned it was worth  over $30. ( this was 25 years ago.)  As a lover of the them, I appreciate your honesty with the pricing...you  are also a rare find.  

    • Like 2

    Hummus

    in Cooking

    Posted

    That helps. Sometimes I add some ground cumin to mine. Other times roasted red peppers. and or smoked paprika. I've also bought some brands that included beets, or carrots ( in separate containers of course)that were pureed along with the beans.  It's also good made with black beans, with a bit of fresh cilantro mixed in at the end.  I too look forward to suggestions from others. 

    Lunch! What'd ya have? (2017)

    in Cooking

    Posted

    39 minutes ago, Steve Irby said:

    Thanks,  I love okra too.  I bought a 25# box of oysters for the holidays and had some for lunch on the half shell and set aside some plump beauties to add to the gumbo.   

    One of the things I miss about living in south AL, (less then 50 miles north of Pensacola)... all the fresh Gulf seafood.

    Christmas presents for the cook and the kitchen

    in Kitchen Consumer

    Posted · Edited by caroled
    Forgot the cheese! (log)

    This year I received measuring cups/spoons, several silicone spatulas of various sizes.  A hot pad with school art work from my niece, a 7 piece set of silicone spurtles,  silicone whisk, chocolates,  Walkers shortbread cookies , and a Magic Bullet .  (3 years ago I received a 14" T-fal nonstick wok. thus the reason behind all the silicone utensils.)  And I forgot to add, a 2# wheel of Brie!

    • Like 6

    Santa's Spectactular Tonawanda Workshop

    in Pastry & Baking

    Posted

    4 hours ago, patris said:

     

    So here are some notes - let me know if you have questions.

     

    - I provided chocolate and people brought things they wanted to use for barks, clusters, etc. Since just about everyone wanted peppermint bark last year, I asked them all how much of that they wanted and made it ahead of time, leaving it in big pieces so people could break it up as they wanted. I also made marshmallows (plain, peppermint and cinnamon) and peanut butter meltaways (with and without feuilletine) for people to dip. I had people keep track of how many pounds of chocolate they used and charged an amount per pound that covered my costs. I use the Orchid line from Albert Uster, which is reasonably priced and tastes pretty good. I charged per pound for the peppermint bark and by the dozen for the marshmallows and meltaways. The extra confections are definitely not necessary but I can’t help myself.

     

    - Chocolate melters and an EZ TEmper are indispensable. I had a 6 kg melter full of dark, and 3 3 kg full of milk, white, and caramelized white (no one used white this year, so I may skip that next year). We showed everyone how to use the scale to weigh the chocolate they took and calculate the amount of silk they needed, and then how to add and incorporate the silk. Everyone got perfect temper every time. @Kerry Beal did a lot of re-warming for people to keep the chocolate workable.

     

    - In terms of space, a good rule of thumb is to allow about 3 feet of workspace per person - 6-foot folding banque- tables are a great option if you lack counter space and will accommodate 2 people. Also make sure you have PLENTY of space for people to set their goodies aside as they crystallize, and then even more space for people to work on packing stuff up. You seriously cannot have enough space for this.

     

    - Having enough bowls, spatulas and dipping tools is super important. I had one bowl and one silicone spatula per person, plus a couple extras so there would always be dry ones at the ready. A huge pile of clean dish towels also helped - I use IKEA tea towels in the pottery studio so I brought those home - probably a couple dozen - and they were really handy.

     

    - I made some snacks and people brought some things to share. There is always too much food. This is not a complaint.

     

    - The 5 elves went through about 10 lbs. of peppermint bark, somewhere north of 15 lbs of chocolate, 20 dozen marshmallows and 15 dozen meltaways. 

     

    In all, it was a delightful day and though it was a lot of work, I would say that it was fairly low stress - but I have a feeling I might not say that had Kerry not been a part of it!

     

    Happy to answer questions or expand on anything.

    You an Kerry both amaze me. What a wonderful time everyone must have had!

    • Like 2

    Aldi

    in Kitchen Consumer

    Posted

    Was in my local Aldis today. Got lots of little yummy things today for a get together  tomorrow night, and the couple weeks ahead. . Brie, blue, camembert, goat cheese, lox, nice portion of smoked salmon, iberico pork, salami, prosciutto, ...and of course some regular groceries. I didn't make it by the frozen food coffin cases , but after we were back in the car on the way home, mama showed me a photo she had taken of boxes of macarons.  

        

    So, 2 questions, Has anyone tried these and how were they?.   Do they hold up to freezing and thawing? Iv'e only recently tried one, from Laduree, a gift brought back from NY. I would like to serve some at an upcoming party, and prefer not to have this be the first time I make them.

    • Like 1

    Santa's Spectactular Tonawanda Workshop

    in Pastry & Baking

    Posted

    Egg salad with olive has long been one of our favorites, and pimento cheese is a mainstay all year long, but especially during the holidays.  I love being able to pull it out of fridge at a moments notice if guests should drop by.  That refreshments table looks fantastic, and I eagerly await the out come of your endeavors !

    • Like 1
    • Thanks 1
×
×
  • Create New...