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Beebs

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Everything posted by Beebs

  1. 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.
  2. Give in to the dark side...just get it. You know you want to.
  3. 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!
  4. 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!
  5. We had hot mulled wine for (Canadian) Thanksgiving. Actually, only me & mom drank it. Polished off a litre bottle's worth. Heh.
  6. 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?
  7. Food requiring utensils served on slate. Sure, it looks pretty, but....the scrape of a knife & fork on slate...*shudder*.
  8. Beebs

    Lasagna Wars

    Thai/Vietnamese fish sauce. A couple generous splashes gives meat sauce some umami.
  9. Palm hearts? Bamboo shoots? These both come in cans or frozen.
  10. 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?!?!
  11. Hmmm... my pork wasn't juicy for sure, not in the way that grilling that same shoulder (actually, blade steak) would be juicy. But it also wasn't sawdust-dry in my mouth either. I'd say as far as tenderness goes, it's comparable to a braise, but lacking a bit of that something-something braising gives the meat - a certain "mouth feel" I guess? Or maybe I'm braising wrong??? I have definitely over-stewed meat on the stove before, and it did turn out objectively dry (hasn't happened with oven-braising, that I recall). It's interesting how Weedy's results are so different, given similar cuts of meat and IP cooking methods. Or maybe our benchmarks for "dry" is really different.....
  12. Definitely not tough & hard. Was it as unctuous as slow braising? Probably not. But it certainly wasn't dried out, not by a long shot. In fact, it could probably do with a shorter cook time, as some of the smaller pieces were falling apart more than I would like. IIRC, it was a 25 min cook time, and a 20 min slow release.
  13. I've been eyeing the pressure cooker Pho Ga (chicken) recipe on Serious Eats. It's going on this week's cooking list! I recently made pork goulash which turned out only ok - but I think it was a recipe thing rather than a pressure cooker issue. I was aiming for a Czech style goulash, like what I had in Prague earlier this year. Anyway, the pork shoulder turned out great.
  14. Loved getting Glosettes chocolate raisins! Despised the peanut ones. Actually anything with whole peanuts. Except peanut M&Ms. Loved little boxes of raisins, too. Yeah, I was a weird kid. Never got apples or popcorn balls. When I was growing up, no parent in their right mind would let their kid eat them anyway - fear of hidden razor blades or rat poison. And really, unless one is a dentist, there is s special place in hell reserved just for people giving out toothbrushes!
  15. I've had candy corn for the first time as an adult. I'd heard about them as a kid, and had imagined they would be crunchy, kind of like corn nuts, but sweet. Sadly disappointed. Worst candy - Rockets. I believe they're called Smarties in the US. Powdery rolls of ick. Avoid the houses giving out Rockets. (Real Smarties in Canada, on the other hand, are delicious candy coated buttons of chocolate - eat the red ones last! They're naturally coloured now, but I rather miss the bright artificial colours.) Twizzlers - close 2nd for grossness. Also those orange wax paper-wrapped toffee things that are supposed to be soft, but never are, and only get stuck in your back teeth. I like Tootsie Rolls. Best treat - full-sized bar of Coffee Crisp!
  16. Poached eggs. I attempt poached eggs when I have a hankering for scrambled egg soup. Cutting up a whole chicken into parts. Chicken looks abused. Mind you, these are techniques I can probably improve with a lot of practice...but I just don't want to.
  17. Beebs

    Winter squash recipes

    Coincidentally, my mom just emailed me at work that a raccoon ate their fairly large kabocha pumpkin off the vine, leaving nothing but a pile of seeds, guts, and a bit of rind. Must be one happy, very fat trash panda.
  18. Beebs

    Winter squash recipes

    No trebuchet, but I might have a catapult lying around!
  19. Beebs

    Winter squash recipes

    I've always been curious about it, ever since reading about it in one of the Laura Ingalls books. Pa hacked it open with an axe and Ma baked it in the oven, to be scooped out and eaten with sugar & butter. Anyway, Googling around has people dropping hubbards on pavement to smash it open. I don't particularly relish this method - not big on road grit in my food. Will try the baking technique. I'll need something long & stabby - DH's power drill should do it, though he probably won't appreciate me repurposing it.
  20. Beebs

    Winter squash recipes

    I've never had a hubbard squash before. How does it compare to other squashes? Also, how does one open it up, short of using a band saw, axe, power tools, or dynamite? I've somewhat avoided them mostly because I understand they're quite an effort to prepare.
  21. Dredging up this thread from the really, really dead.... So this past spring I travelled to Prague. One of the many things I ate was Czech goulash and bread dumplings. It's been a few months, but now I have a hankering for those bread dumplings again. These dumplings are not like any dumplings I've ever had - they're fluffy and bread-like, with bits of old bread mixed in, and the whole lot is either steamed or boiled (not sure which). They're formed into logs, and thick slices are cut to accompany meat dishes. They're fabulous for soaking up the goulash gravy...mmmmm! They taste a lot like the plain Chinese steamed buns, man tou, but fluffier. I think it's a yeast flour dough, no potatoes in there. Anyway, noodling around on The Google for "Czech Bread Dumplings", there's quite a varied bunch of recipes & versions of bread dumplings. But I don't know what's a reliable recipe or one that's worth trying or where even to start. Any suggestions? Also, if anyone has a delicious Czech-style goulash recipe they're willing share, please do!
  22. Beebs

    Winter squash recipes

    Me too! I like pumpkin, especially kabocha squash/Japanese pumpkin. Prefer pumpkin & squash in savoury applications rather than sweet though.
  23. London Drugs has the 6-qt DUO60 on sale for $89.99 CAD this week! Enabling... In-store only, though.
  24. Weekend project - deviled eggs! Or maybe egg salad. Mmmmmm..... Yup, first time I vented the thing I screamed. Fortunately by myself, so nobody heard.
  25. Also, venting the steam for quick release scares the crap out of me! For all you experienced users out there, did you just get used to it after a time?? Right now, I am using a towel and any long cooking utensil to poke at it. Or am I the world's biggest wimp???
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