DesertTinker
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Posts posted by DesertTinker
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My shears also arrived. I like the serrated blade, that’s something the old Gingher pair didn’t have.
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5 hours ago, Smithy said:
I cannot imagine what would induce me to try that, if I had to pay any money for the privilege.
I was offered a “taste to see if you like it” at a friend’s house. It was… interesting. Not offensive, but also not something I would seek out to consume again. My memory of the experience is the initial whiskey flavor and burn, followed by a peanut butter aftertaste.
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1 hour ago, FauxPas said:
I'll tell Julie. She'll be pleased, I'm sure. She's also a cheesemaker so there's a bit of crossover there and makes sense she blended things, ha.
It's so cool that you were able to make use of the dehydrator screen!!! That was smart. 🙂
I also cheated and did my cabbage/salt massage with my Kitchenaid 5 qt mixer, two pounds of thinly sliced cabbage with salt just fit in the bowl, and with the dough hook took about 2 or 3 minutes on low speed to be “massaged and juicy”. I just wasn’t feeling the cold and salty massage by hand today.
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1 hour ago, haresfur said:
I think it is a great idea. The weights with my crock are a pain to get in and out and do allow some material past. I have heard of some fermenters using a plastic bag filled with water to hold veg down below the brine surface, which doesn't seem like a good solution either. Wonder if you could tie a nylon string to the centre of the mesh to help pull it out.
Double ditto! I just put up two quarts of sauerkraut this afternoon, I made a couple of 9cm rounds from polypropylene dehydrator screen (I had extras), the mesh size is the same as the cheese mat and it’s food grade. It’s so much easier than the glass weights that I have, as noted by @blue_dolphin.
I only had a couple of “floaters” to catch and dispose of.
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2 hours ago, FauxPas said:
Mike likes pepper on his eggs also. But only on fried eggs, not scrambled or omelettes. And I discovered that the pepper MUST be added at exactly the right point, before the whites solidify. Else, as he puts it, "it's not worth adding it at all." Apparently, I destroyed the eggs one time by adding the pepper when the whites had already started to whiten. 😧😮😃
Well, at least he was able to articulate where you went wrong… But that’s a whole new level of exact order and timing! 🙄🤣
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31 minutes ago, ElsieD said:
Speaking of salt....I needed coarse salt, went to the grocery store and bought this:
Some commercial customer probably ended up with a case of retail K salt, having fits wondering why the salt isn’t “right”.
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1 hour ago, Smithy said:
I just took a taste, and I think you're understating: to me these are way, way, WAY too salty. (Morton's coarse Kosher salt.) Next time I'll use 1/2 tsp, or maybe 3/4 tsp, with this recipe. In the meantime, I'm not sure what I'll do with these. I don't have time tonight to cook more. I'll look around to see if I can find a can of cooked pintos with which to dilute them. Otherwise I'll scatter just a little into my quesadilla before grilling, and try to dilute with other, less salty ingredients. It's a shame, because the other flavors are good to the degree I can taste them.
So, I cooked the remaining 8 oz of the pinto beans in the Instant Pot 3 qt. I used unsoaked beans, 1 tsp each of garlic powder, onion powder, oregano, and the 1/4 tsp of baking soda, 4 cups water, 45 minutes on high, 20 minutes natural release. Added the new beans to the salty batch and bean liquid as needed. Now they’re delicious and edible (without inducing any medical emergencies). Fortunately these were not planned for dinner tonight.
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29 minutes ago, Smithy said:
I just took a taste, and I think you're understating: to me these are way, way, WAY too salty. (Morton's coarse Kosher salt.) Next time I'll use 1/2 tsp, or maybe 3/4 tsp, with this recipe. In the meantime, I'm not sure what I'll do with these. I don't have time tonight to cook more. I'll look around to see if I can find a can of cooked pintos with which to dilute them. Otherwise I'll scatter just a little into my quesadilla before grilling, and try to dilute with other, less salty ingredients. It's a shame, because the other flavors are good to the degree I can taste them.
I was trying not to be too dramatic, but agree that they are very salty. I just looked up Epicurious Salt Chart (scroll way, way down), they say 1/2 + 1/8 teaspoon of Morton’s Coarse = 1 teaspoon of Diamond Crystal.
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@Smithy So, mine looked much like yours when I took the lid off at 3 hours, kind of dry and a little scary. I automatically stirred them without getting a picture, but this is what they looked like after a quick stir.
A ladleful in a small bowl with much better color balance.
They are completely done, great flavor and texture, but a bit too salty. I think this is a Diamond Crystal vs. Morton’s kosher salt issue, I put 2 scant teaspoons of Morton’s, should have done a teaspoon. I’ll cook up the other half pound of beans and add them in, problem solved.
Definitely a keeper, once revised.
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@Smithy Thanks for the link to The Sunday Beans, I just put a pot of them in the oven, and in the same Lodge Double Dutch Oven that you used. I’m sure your lid will be fine, cast iron isn’t as big a PITA or delicate flower as most modern media (social media?) seems to want to make it.
And yes, the smell is wonderful!
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3 minutes ago, JoNorvelleWalker said:
Indeed.
Much trickier to find then, going incognito. Sneaky bugger!
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10 minutes ago, JoNorvelleWalker said:
I shall never again misplace a wine rack. A wine rack I have to review. How can one lose a wine rack?
Still unassembled in the box?
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43 minutes ago, lindag said:
Love the look of the m/w bowls....I've been enabled to buy one, the medium size.
I'm puzzled by the metal rims on the lids. Is that no longer an issue?
This is from Anyday’s FAQ
Is the metal on the lid safe to use in the microwave?Yes, you can put our metal in the microwave! We’ve designed the stainless steel in our lids to be 100% microwave-safe due to its smooth, curved shape.
It sounds nuts, but some metal is totally safe in microwaves. If the metal is rounded, it won't arc. A metal bowl, for example, is fine! But don't put in metal that is super thin (e.g. aluminum foil) or has multiple sharp corners (e.g. a fork). Science doesn’t lie!
FYI: Make sure your Anyday dish is placed at least one inch away from your microwave's wall. If the stainless steel rim of your lid gets too close, it can cause sparking.-
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4 minutes ago, Deephaven said:
Buddy at ces said 3500
Oofah!😳
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7 hours ago, BeeZee said:
I will never again cook a spaghetti squash, whole, in the microwave (yes, I poked many holes into it on all sides)
On the bright side, it’s certainly easier to clean up than something fatty and protein based. Did you hear the explosion?
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Ooh, Morton & Basset my favorite! Their spices, especially the ground cumin, lasts longer than any other I’ve tried, even not kept in the freezer.
My expiration date. Eek!
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Just now, MaryIsobel said:
You are correct! I remember being gobsmacked when a former boss's veddy veddy proper wife commented that the only creamer that she ever used was Bailey's and she had at least two cups every morning.
Well, that’s one way to start the day… Hopefully she didn’t have to drive herself anywhere!
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@ElsieD Here’s another option and I think it would be a good option for your use. The dried peppers end up more leathery than hard/crunchy. But they also do very well added to wet cooked dishes. I only have this one reference to it in home use. If you search for it on the internet, it seems to only be referenced in a commercial context. From HPBooks “How To Dry Foods” by Deanna DeLong, published 1979. I’ve used the method for bell peppers of all colors successfully, the advantages being reduced freezer space used and quicker better rehydration. The conditioning referred to is an easy internet search away “conditioning dehydrated food”
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1 hour ago, RWood said:
This year it will be lasagne, salad, garlic bread and tiramisu or a yule log. I put my foot down for Thanksgiving and made other people do some of the work. I'll have to make the lasagne and dessert, but the rest is up for grabs.
We decided to have a nice quiet Christmas Eve dinner for just me, my mom, my cousin and my dad. I'm looking at a ribeye roast, my aunt's au gratin potatoes and not sure what else yet. This way the chaos of my prima Donna cousin and the out of control grandkids of my other cousin can be whatever it is. We can be civilized the night before.
I'm trying to get chocolates done, along with a few other gifts. Cocoa Bomb shells are done, just need the cocoa mix and marshmallows made. I need to get two boxes in the mail to CA in the next week.
The decorations are almost all up, and we have one trip to Orlando to see Mark Tremonti sing Christmas, then three days later to Birmingham to see Trans-Siberian Orchestra. I'll be glad when it's over 😵💫, I'm already tired.
Good plan! Take care of your and your immediate family’s needs first, then show up for the bigger family’s version, ready to quietly and serenely accept whatever happens when the “littles” or the “old enough to know betters” go off the rails.-
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This might be a part of the lack of retail supplies. Though it does seem to focus more on the 1/2 pint school/institutional size.
Milk Carton Shortage Disrupts Dairy Marketplace
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3 minutes ago, Smithy said:
I've wondered what connection, if any, it must have with the Monster energy drink, which I've also never tried but which seems to be everywhere. If no connection, then how could they use that name and logo?
A lot of small/independent businesses think that they can get away with copyright and trademark infringement. We had one taco joint here a while back that used an exact copy of Corona beer’s name and logo, they found out otherwise.
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7 hours ago, Vapre said:
They are so pretty and so useful. I haven't gotten the smalls yet and I probably won't. My Med and Large get a lot of use, both shallow and deep. I'm thinking about getting the XL (https://cookanyday.com/products/the-extra-large-dish), anyone bite on that one yet?
I ordered it yesterday… After the 20% discount, plus tax and shipping it came to $60.72.
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@Kim Shook Glad to see you survived. No long time at room temperature turkey this year to worry about, and you got some delicious looking sides and desserts.
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55 minutes ago, btbyrd said:
I got the Everyday set, so one shallow and one deep of both the medium and large sizes. I’m thinking about getting some of the small bowls too just to round out the set. What sizes do you use the most? And you’re right, there are a lot of recipes that look usefully reliable. Cooking things like grains or potatoes in them is going to help me out. Or so I think…After having them for almost a year, I seem to use the medium and large, in both shallow and deep, more than the small. The smalls seem to be used mostly for heating leftovers or the occasional canned vegetable, I think I need to revisit using the little guys more often. The Scalloped Potato Gratin and Egg Roll in a Bowl are two that have made it into our regular routine. I did try rice once, and it worked well, but with a rice cooker there’s really no reason.
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Easter 2024
in Food Traditions & Culture
Posted
Here’s the “blue item”.
It's a fun butter dish. I had to hunt to find a linkable pic in blue. I think there were many more colors available in the late ‘90s.