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Everything posted by Porthos
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I forgot to mention dessert: Flaming Plum Pudding. It was my MIL's recipe and we took some yesterday to share with my FIL, along with some Samuel Smith's Oatmeal Stout.
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I thought it would be fun to share what our various menus will be this year. I will be much too focused on family and cooking to post about it Christmas day. Here's mine, humble as it is. Roast Boneless Leg of Lamb, Greek Style Scotsdale Potatoes Greek Salad Bourbon Carrots Deviled Eggs Olives Rolls and Butter (Store-bought)
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I announced Friday that this is the last year I am making bourbon balls with pecans. I don't eat them (for the most part I don't care for alcohol in sweets) and they are a PITA to make. I still think my favorite cookie to make for our tins is white chocolate & Craisin using our chocolate chip cookie recipe, substituting white chocolate chips for regular and adding Craisons.
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@weinoo NORC?
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I can't think of any directly-used cooking tool I would like this year. ... however ... I made PDFs of several of the recipes I use for Christmas cookies. As I noted in the Christmas Cookies Redux thread I used an old monitor and laptop to put up the recipes I was using. Now I'm thinking that an iPad for the recipes would be nice. Oh the scandal of an anti-Apple guy thinking he might want an Apple product.
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@weinoo I may have to replace my keyboard - I just keep drooling and drooling. Congratulations on a stunning new kitchen.
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I've thought about that also. It's like their shift in this region from Coke products to Pepsi products so that they could hold the line on the cost of soda at the food court. We are die-hard Diet Coke drinkers and were not happy with that change.
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And to me they have a coarser texture closer to a sausage than a hot dog.
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@Shel_BIt does appear to be regional. I stopped at the Gilroy, CA Costco on my way to Pacifica and saw the Polish dog on the menu as I passed by.
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I do my steaks at 131.5 F for about 1 1/2 times that which Baldwin's tables indicate. Finishing them is already having the CI pan over 400F, open the SV bag, quickly pat dry both sides with a paper towel, add the oil to the pan and get the steaks in. I've never actually timed how long I sear but I would guess somewhere around 45 -60 seconds, flip the steak, then maybe 40 seconds then out of the pan right away. YMMV.
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Pepper, because it brights up so many things. (Not well travelled or read - no idea)
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Herring in sour cream - major yum.
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@Smithy She uses the recipe from Jeff Smith Cooks Three Ancient Cuisines. I think she drains the shredded cucumber for 24 hours, and then still squeezes the daylights out of it.
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Do your ever drain your home-made yogurt to make Greek yogurt? I have a hankering for the tsatsiki my DW makes and am thinking that fresh, home-made yogurt would be at least a notch up from draining store-bought yogurt. I have never attempted home-made yogurt and will most likely use my Anova to maintain the temperature if I do try making my own.
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Sentimental #1: When my mother cleaning out her house at 90 Y/O to move into an assisted living facility there was much I wanted from her home. What I did want was the 3 qt Revere Ware pan that was part of her cookware from my earliest memories and I had cooked in as a youth. I don't cook with it now. I just appreciate having that little piece of my history. Sentimental #2. My 10" Mighty Oak chef's knife that my DW gave me for Christmas in 1982. Still my go-to knife. Utilitarian: Our 6 qt KItchenAid mixer.
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I can keep out of the Christmas cookies because I have an open package of Keebler Grasshoppers in the freezer also.
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To me it looks like a food processor that can also spiralize. Just curious since I don't spiralize anything.
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My search of eGullet didn't turn up anything on this topic. If it already exists, feel free to merge this into it. A comment Smithy made in the Princess Camping thread got me to thinking. With only a few exceptions I loathe having glass for cooking/baking in my kitchen. I am fine with ceramics and such but for the things that I choose (my DW has her own favorites) glass is limited to measuring cups. I also don't care for melamine. I want my steel. Steel mixing bowls are the highest priority here; mine are heavy-duty, NSF rated, and have a lip that helps in picking them up. Next up are metal baking dishes. My DW has some PYREX baking dishes and both glass and melamine mixing bowls. I don't use them. Except for steaming vegetables I don't cook in the microwave so metal isn't a limiting factor there. My reasoning: For glass it is both the threat of breakage if dropped and the weight. With my declining strength and agility moving around stacks of glassware in the under-cabinet shelving is difficult. Her 4 qt glass mixing bowl weighs 3 pounds 13 ounces. At 1 3/4 pounds my steel 5 qt mixing bowl weighs less than half of that. For melamine I don't care for how it comes out of the dishwasher. The melamine that we do have is of my DW's choosing and has ridges and never dries completely in the dishwasher so I have to turn the pieces over and let the trapped water drain away. If you inadvertently get it too close to a flame it gets damaged. So are there others here that dislike glass for cooking? Are there those of us who could not give up their glass? I'm curious.
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@weinoo That is a beautiful addition to your new kitchen.
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@Shelby We just pull them out and let them come to room temperature. RE: Dishers. Let me join andiesenji and say that I am a major advocate of dishers. I buy mine at a restaurant supply store. I've had too many others fall apart.
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Your DH and I have something in common. I loathe having glass things around with few exceptions.
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We use Rubbermaid and Tupperware tubs, just placing the cookies into them with no stacking, then into the freezer. This has served us well for many years
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Not about your reno - but about project management. My FIL is in a care facility dying of cancer. He will never return to his home. He has lately started asking about major maintenance issues with the house, replacing the windows, exterior painting, etc. The plan that my DW and her siblings have is to wait until after his passing and see if the house should be sold as-is, the most common way with estate sales, or if the realtor thinks that certain deep maintenance would increase the profit margin. As the retired one who lives nearby, it would fall on me to oversee the contractors who would be doing the work. Since I think the house has too many deep issues (plumbing, electrical is no longer sufficient, etc) I think the as-is would be the best bet. For the moment we are stalling. With my engineering background I know I can do the administration/oversite of the various contractors, but I would like to put that off until we know that we will not be selling the house as-is.
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Mess is okay.
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Tried an experiment today. When I print out seldom used recipes I toss them into the recycle bin when I'm done with them. Most of the recipes for Christmas cookies fit in that category. I wondered if making PDFs of the recipes and using an old monitor along with my laptop (in the family room) would work. Yes. I liked it a lot. Now to clean the counters from all the cookie baking I've in the last few days.