[Dinner 2024]

On 1/13/2024 at 1:50 PM, Duvel said:

Om our drive back from our holidays in Spain we passed through the Franche-Comté area, and I picked up a raw milk Vacherin Mont d’Or.

 

Today I stuck some garlic cloves in, topped it up with a bit of white wine and popped it into the oven …

 

 

Served with good bread, cornichons, honey cukes, olives, some sausages, tomatoes, celery sticks, …

 

 

Soooo good 🤗

 

 

 

I've read that US boxed soft cheeses are  in containers t hat are glued as opposed to nailed/stapled as in Europe. 

 

If you pop a New World brie into the oven in its box, the glue melts and the cheese escapes.

 

Anyone experience this?

[Crappy Food Writing]

1 hour ago, Senior Sea Kayaker said:

 

Appears they're taking unedited writing submissions from drunk or stoned university students.

I'd pass.

 

 

the site is called "allrecipes"

 

 

[Absurdly, stupidly basic cooking questions (Part 2)]

42 minutes ago, Katie Meadow said:

Both swordfish and shark top the high mercury list along with other big predators like tuna, mackerel and marlin  Swordfish are also prone to parasitic worms so if you see it on a menu at a sushi restaurant....just don't.

 

Not exactly on topic, but concerning shark, many species of which are endangered, which is one more reason to avoid eating them, I just saw an article about how the Chinese are now getting around the anti-finning laws. They simply take the whole shark instead of just the fin. So I assume that the folks who supply the fin market are eating a lot of shark. 

 

Back to swordfish. It's been so long since I've eaten swordfish or shark I can't remember what either tastes like. If it's true that shark can be sold as swordfish because of taste or texture or just because consumers don't know the difference, then best to avoid anything called swordfish. Yech, what a mess.

 

 

Although most, if not all, sushi fish are , by law, frozen before consumption.  Takes care of swordfish worms.

[The Other Spain: Mucho Volcanes, Mucho Sol (and Papas Arrugadas!)]

1 minute ago, weinoo said:

Lemme know when you wanna come to NYC.  I'll show you Times Square. And Coney Island in the summer!

 

And some fine Long Island wine!

 

[GE Profile Smart Indoor Smoker]

The amazon link makes it look pretty amazing.

But would I smoke $1000 worth of meat in a lifetime?

Hmmm.

 

And I wonder if it would set off ionizing smoke detectors?

 

GE Profile Smart Indoor Smoker (eG-friendly Amazon.com link)

[GE Profile Smart Indoor Smoker]

14 hours ago, JoNorvelleWalker said:

 

I would if I had $1000.

 

The GE smoker is about the same size and cost as my Anova APO.  If I had to choose but one, it would have to be the APO.  No contest.  However that new GE Smoker sure looks nice.

 

 

You could fit one more in the bathroom, I think.

[Spam, Spam, Spam, Spam]

raw spam is like cat food.

 

but sear it hard with a splash of soy...

[Raw Apple Cider Vinegar]

I know a guy who lived to be 100.

He said it was because he smoked 2 cigarettes a day and had two shots of good brandy with them.

[Spam, Spam, Spam, Spam]

"a staple in the American society during the Cold War era" 

 

which would be my child and early adulthood

 

I never saw a can of spam until college.

 

Perhaps the Canadians ate it?

[Perfecta Grill]

I can't see a home use for it. Who needs a 90 second steak?

[Crappy Food Writing]

3 minutes ago, Tropicalsenior said:

I guess that leaves out the roadkill recipe that I was planning to make for Ramadan.

 

Probably refers to the slaughter needs to be done in a certain way.

[Dinner 2024]

Fried chicken and waffles with hot honey

 

[Making Marmalade: Tips & Techniques]

I need to make my own and find a way to enhance the bitterness.

[Microplane Graters]

Skinny for me.

You are usually planing a small curved object and only a small area is in contact, so a thin grater makes sense as most of the area of a large grater is wasted.

[Dinner 2024]

2 hours ago, rotuts said:

@Ann_T

 

Excellent.

 

soaking a hunk of something 

 

surface area to volume 

 

is different than soaking a slice.

 

just keep that in mind 

 

bacon /sliced ham . etc.

 

Desalting is like curing in reverse.

The times for cure penetration probably apply for un-curing too.

IIRC salt penetrates meat at about 1/2 cm/day...or maybe its a cm/day....whichever...it would be quick for a deli slice and quite a while for a chunk.

[Scotch Whisky: The Topic]

1 hour ago, Kerry Beal said:

Pretty sure it's Alcohol by Volume - a lot of standard blends are sold at 40% 

 Yup.

 

And Proof is simply 2xABV

[Best way to cook lobster tails]

35 minutes ago, JoNorvelleWalker said:

 

Thanks.  Steam roasted in the APO.  Wish I had noted the time and temperature.  It came out really good.  I might say the best lobster tail I've had.  Certainly the best I have made myself.

 

 

Fine potato in the background as well. 😉

[First attempt using a Zeoto Pen]

1 minute ago, Becky R said:

I have a feeling a dremel or ultrasonic might just crack tempered chocolate but who knows?  

 

 

It would take a light touch for sure

[Best way to cook lobster tails]

29 minutes ago, JoNorvelleWalker said:

This is how I do it.  Slit the carapace and leave the meat attached to the shell. 

 

 

 Roasted?

 

Gorgeous photo!

[Best way to cook lobster tails]

I take them out of the shell and SV in butter at 134 for 45 min or so.

 

I make shell stock while SVing

[First attempt using a Zeoto Pen]

or a Dremel

[Dinner 2023]

Lobster risotto

 

[Recommendation for Farmstyle Shreds Grater?]

2 hours ago, Laurentius said:

 

 

If you followed the thread..... the issue came up because of some difficulty with grating cheese. Whatever it was.

 

I presented a solution.  Rinsing cheese isn't all that difficult really.  You ought to try it.  Builds character.

 

 

[Recommendation for Farmstyle Shreds Grater?]

40 minutes ago, rotuts said:

@gfweb

 

Ive known this , but never thought about the rise-off.

 

then you have wet cheese ?

 

do you spin in a salad spinner ?

 

pat dry -er w paper towels ?

 

use as is after a drip=dry ?

 

 

I just put them on a paper towel.  I bet wet cheese would melt eventually

[Recommendation for Farmstyle Shreds Grater?]

3 hours ago, Laurentius said:

Problem is, all pre-grated cheese I've tried is coated with something that prevents clumping.  This stuff melts differently and has a different finished texture from self-grated.

 

They are coated with starch.  It will rinse off and then cheese melts normally.  I have shown this somewhere on eG in the past year or so.  Very easy to do.

 

here it is