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Everything posted by Beebs

  1. And then there's the "raw water" fad in parts of the US & Canada..... https://www.cnbc.com/2018/01/08/what-to-know-about-the-raw-water-trend.html I'll pass on that glass of untreated water full of fecal matter, e. coli, & giardia, thank you very much.
  2. @liamsaunt Tuna poke! Can I come to your party? Along with the cheeseburger sliders, other people are bringing pakoras, "something porky", and "something meaty". Someone else will probably bring chips & salsa. Need to add a few more things, preferably a meat-free, dairy-free item, and something desserty. Maybe Bloody Caesar shrimp cocktail and smoked salmon roll ups. Scallion pancake or potsticker with dipping sauce? Summer rolls with peanut sauce? I feel a not as organized this year.
  3. Here we go again! What's for eats this year? Thinking of cheeseburger sliders. What's a good way of making a bunch of mini burger patties? I don't want to form a pile of individual patties and grill them (lazy!). Has anyone tried making one giant flat patty in a pan, baking in the oven, and slicing them up into squares? Like a flat meatloaf.
  4. Some years ago I woke up extra early on my DH's birthday and made him pancakes to take to work for his breakfast. His coworkers were very envious of his birthday pancakes. Until he bit into them. I had forgotten the baking powder. He had bravely tried to eat them, but only managed to get through one - they were so heavy and dense. We now call them Dense Cakes. I threaten to make them for him every birthday. I recall having a heated argument with some friends about which orifice eggs come out of. So we called up a biologist friend who set us straight. Cloaca - word of the day!
  5. Beebs

    Caramelized onions

    That's really too bad. I had that recipe saved to try later. I love French onion soup but I don't care for onion mush soup. I still really love the onions from that Onion Confit topic some years back. I did it in a slow cooker overnight (DH wasn't thrilled with the lovely onion smells lingering in our apt for days....). I recall it being a bit too soft & sweet for onion soup, but it was great for smearing all over bread. I think I'll have a go again in the Instant Pot's slow cooker setting - hoping the smells might be better-contained in the IP.
  6. @Kerry Beal what is that plushy-looking thing hanging off your purse?
  7. Bathtub chocolate is the most bad@$$ thing I've seen in a long while - way to go, Kerry! Any bathtub caramel bonbons in the works?
  8. I should ask Mom how long she simmers for & to what done-ness before soaking. Her chicken is a bit more done than the way restaurants & BBQ joints do it, but definitely not overcooked. I might have a go at it this weekend, if I can get my act together.
  9. Soy Sauce Chicken is one of my favourite chicken dishes! My mom makes it every now and then, but I haven't attempted it - because I know it won't be as delicious as Mom's. Professional Hobbit's link looks about what she does. Slow simmer, then let sit in the cooling liquid. I suspect the silky smooth breast meat is because it's juuuuust shy of being cooked all the way through. Similar to white poached chicken or Hainan chicken. I can assure you there is no cornstarch or velveting technique used and no sous vide. It's possible the restaurants might tenderize the bird with baking soda, which should give it the soft texture, but sacrifices flavour. Some places do that with stir-fry meat or chicken, which I find makes it bland and a bit mushy. Mom doesn't do this. Also, I have seen some Hainan chicken techniques where the whole bird is exfoliated with kosher salt so the skin is nice and smooth, and get all the crud off. I don't know if that makes any difference to the actual meat itself, but it might improve the appearance of the final dish. Oh yeah. Now I desperately want Soy Sauce Chicken.
  10. CBC aired a season of the Great British Baking Show in the weeks leading up to the Great Canadian Baking Show as well. I am rather enjoying the GCBS, it's a fun show to watch. I was pleasantly surprised they're doing quite a bit of traditional British baking, too. Hopefully it'll be renewed! (...and the only real butter tarts have raisins in them!)
  11. Catching up now - what an exciting trip! I'd like to know more about the oil tea and how it's made. Is there any actual tea in there, or just oil? Is the mouthfeel greasy at all?
  12. Anyone have a good pfeffernusse recipe recommendation? I normally make molasses ginger cookies, but would like to change it up. I prefer a softer, cakier pfeffernusse.
  13. Beebs

    Baked Brie

    I made one a few weeks ago - pecans, dried fig, brown sugar. Doused in rum & set on fire - watch the eyebrows! For lazy baked brie, I like sundried tomato pesto, tapenade, or spicy pepper jelly. Also really like puff pastry-wrapped brie.
  14. I would like some spring rolls, please. Just send 'em on over. Thank you.
  15. That's too bad, @Anna N. It does look like it should be far more delicious than it actually is. I would really like to try @Mmmpomps method, but maybe with a sirloin roast?? @rotuts, beef up here in Canada (or at least Vancouver....) has gotten redonkulously $$$, even for blah cuts like eye and ground. DH & I are eating way less beef at home than we used to, maybe once a month at most for something nice like steak. I wonder how this method would hold up for a pork roast? I dislike grey, over cooked pork roast. Maybe an extra minute on the pressure??
  16. Stumbled upon this recipe for pressure cooker Christmas Pudding on the Hip Pressure Cooking website. Intrigued! I have never made a Christmas pudding in my life, although at glance this recipe looks simple enough. Has any tried to pressure cook a Christmas pudding? Also, how would ceramic bowls hold up under pressure? I don't relish the idea of picking bits of bowl out my pudding. Although I do have a stainless steel mixing bowl that should fit in the IP.
  17. Give in to the dark side...just get it. You know you want to.
  18. Whoaaa nice eye of round! How big was the roast? Hmmmm...this would be a good candidate for that reverse sear method. Putting this on my list!
  19. There's a great recipe hereabouts in the China cooking forum from former-poster hzrt8w for soy sauce chicken using Coca-cola as part of the braising liquid. Hmmm...having some trouble finding it, though. Can't recall if it was a separate post on its own or part of a different thread. Anyway, it's really delicious, although it's been awhile since I've made it. ETA: Nevermind! Found it!
  20. We had hot mulled wine for (Canadian) Thanksgiving. Actually, only me & mom drank it. Polished off a litre bottle's worth. Heh.
  21. Beebs

    Lasagna Wars

    Me too! DH has been requesting lasagna - this will be my weekend project. I really like a spinach-ricotta layer, with a bit of nutmeg grated in. I think it lightens up an otherwise heavy lasagna. So I can eat more of it. And not to hijack this thread - I've never used no-boil noodles. How much more watery does the sauce have to be to cook the no-boil noodles? Any tips to using them or just chuck 'em in?
  22. Food requiring utensils served on slate. Sure, it looks pretty, but....the scrape of a knife & fork on slate...*shudder*.
  23. Beebs

    Lasagna Wars

    Thai/Vietnamese fish sauce. A couple generous splashes gives meat sauce some umami.
  24. Palm hearts? Bamboo shoots? These both come in cans or frozen.
  25. An entire warehouse shelf of fois gras!! Who knew such things existed!! How did you resist spending an entire month's paycheque in there? Or did you?!?!
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