gfweb
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Posts posted by gfweb
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The interior of my BSO after 4 years of daily use
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27 minutes ago, chromedome said:
Or have Henry do it. The Airedales I've known have had disapproving glares down cold.
That's exactly what I do!
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I've never used the self clean feature of my ovens.
They look pretty clean to me....not sure why they don't get cruddy.
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17 minutes ago, Katie Meadow said:
In my experience, browning, sweating and caramelizing all require different times. Sweating I think simply means cooking on very low heat until they are very soft without letting them get any color. Caramelization can take up to a half hour on low heat, but the goal is to make them sweet and they will definitely get golden-brown. "Browning" takes the least time of the three and doesn't need to be done on super-low heat. Just my three cents about onions.
I'd say translucent is the stage before browning.
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Cowboy chef seems like a complete tool. Wonder if he was picked for drama potential.
But, from what I understand, contestants are isolated after they pack their knives. No communication.
I wonder what the contracts say.
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Another consideration, the BS is pretty electronic-free. Fewer things to go bad
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Still happy with my blue star 6 burner
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13 minutes ago, weinoo said:
Isn't the whole point of Trader Joe's is that there is a cohort of people who still enjoy shopping in person, finding the unexpected, escaping with a bargain (like those less than bargain priced bananas), discovering a new product, fondling the products, tasting samples (they're baaaack), etc. etc.?
Exactly
And the bell.
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40 minutes ago, Maison Rustique said:
Does this mean that my Prime delivery drivers are going to start wearing Hawaiian shirts?
and ringing your bell
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I'm surprised that AMZN cares about TJs.
Might be a tough win as part of the cachet of TJ is that its TJ. They ring a bell and all that.
On the other hand, TJ seems to have trouble keeping favorites on the shelves. The might be beaten here.
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1 hour ago, Shel_B said:
Here's an 15yo 5.5 quart Le Creuset pot that has not seen bleach, BKF, or had a particularly easy (nor a particularly difficult) life. Just cleaned with Dawn dish detergent, hot water, and a simple scrubber sponge.
It's clearly not pristine, but not even close to the condition of the pot shown in my original post, and the many other pots that I/we have seen. What am I doing wrong <LOL>?
Looks pretty good to me. I'd be satisfied.
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On 4/8/2024 at 12:33 AM, Dejah said:
Have had this jar of Za'atar hiding in my pantry for some time. Rubbed it under the skin and on the skin of a spatchcock chicken with some stuffing underneath. Roasted in the oven, and the stuffing was great with all the juice and spices. We had some of the cranberry apple orange chutney that I made.
A good friend has had a couple of falls, so I cooked supper for her and her husband. Made enough to feed the two of us as well. A favourite of theirs is Sesame Chicken. I obliged.
Also did up some mixed vegetables with shrimp as well as Jasmine rice
Just got our supply of pickerel today, so it was Fish'n'Chips day! As usual, we had curry gravy for the chips and malt vinegar for the fish.
What do you coat the sesame chicken with? Flour or starch or a mixture?
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Other than aesthetics, which do matter, I have to strain to find a downside.
Pro kitchens have cookware that looks pretty bad. I think Guy Fieri's people used to have dives buy a new set of pans prior to a visit.
I suppose things might cook a little differently in a darkened pan. Like the effect of a shiny cookie pan vs a darkened one.
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The airfryer opens up some low fat options. You can do a credible chicken parm without deep frying etc.
And if you tolerate a pat of butter at the end there are a lot of no fat meats (eg fish) that can taste nice if finished with butter.
Spices like Spanish paprika will cover up a lack of fat too.
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Sweet potato starch appears in lots of asian fried recipes. I've used it and it makes for a sturdy fried coating...kind of like trisol
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1 hour ago, scubadoo97 said:
The rented condo I’m in now is 800 sq ft
Not much room and it’s full of the owners cookware
The one we are buying is 1821 sq ft so hope to bring some more. of my kitchen stuff from out of storage
Dorm rooms are bigger
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My ramps patches are dwindled. I lost one when we cut down a big tree and the other has so few its pointless to harvest them.
I wonder, would we value ramps so much if they were in the store every week all year? Ramps and paw paws are the only two hyper-seasonal foods we have in the Northeast.
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14 hours ago, rotuts said:
excellent source of at least two of the major food groups
salt and sugar .its working on the third : Fat.
They want it to taste good 🙂
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1 hour ago, Margaret Pilgrim said:
Because they are/can be scavengers?
Perhaps.
But my point was that shellfish are no more or less likely to spoil than scaled fish and therefore the laws re shellfish are not in reality a public health regulation.
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3 hours ago, Duvel said:
Not necessarily set apart, but maybe help them to thrive in a certain environment, e.g. the matzo as a long lasting & spoil resistant bread alternative ?
A colleague in university came from Haifa and whenever I had a Mettbrötchen (raw minced pork on a rye roll) for breakfast, he said that that would be a death sentence at home. I always assumed for religious reasons, given that pork is a no go for both Jews and Muslims alike, but one day he explained that pigs carry so many diseases/parasites in warmer climates plus the ambient temperatures in conjunction with the raw mince would make my favorite snack probably as healthy as slurping raw sewage. So, to forbid certain foods can have significant benefits for a population.
I never got him to try it, not even on a Matzo cracker ...
The Biblical statement of the laws had no practical rationale given. People look back and say that circumcision is good for you..strictly after the fact reasoning.
What's wrong with shrimp and crabs? They spoil just like scaled fish do.
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2 hours ago, Dave the Cook said:
I dunno if this is relevant news. That article is almost five years old; I saw those sauces months ago at grocery chain stores.
The relationship is there whether new or old.
Kraft/Heinz is a mega company with lots of bored trademark lawyers. Nothing like a little litigation to make you feel alive!
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Looks like Heinz is involved.
Siegner, Cathy (April 19, 2018). "Kraft Heinz partners with Momofuku to take chili sauce nationwide". Retail Dive.
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8 hours ago, MetsFan5 said:
I have the oven, I am setting it up tomorrow and I have 4 meals to prep and scan
Full reports with photos, I hope!
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5 hours ago, Duvel said:
Maybe we see this topic from a wrong angle: not that they were forced to prepare the unleavened bread hastily (as the legend says) , but maybe the did so by design, i.e. to create an (barely) edible derivative of flour they could transport and live of for longer time than from bread. I mean crackers will keep significantly longer than bread, due to the low water activity. Plus bread with its sponge-lke texture will likely trap moisture in a desert environment due to the drastic day/night temperature change more easily and thus limit its shelf life.Opens up another discussion...were the dietary laws (and other restrictions on Jews) done for practical reasons or religious ones designed to set the people apart from others?
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New Thread for Rangetop/Wall Oven recommendations, Wolf/Viking/Thermador/Bluestar
in Kitchen Consumer
Posted
Indeed.
I can't see the use or wisdom of remote starting my oven. (was food left in there all day at room temp to start spoiling?)
I suspect that WiFi looks good to engineers and marketers who never actually use the product.