kbjesq
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Posts posted by kbjesq
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This thread is making me hungry for cheese grits. And some kind of breakfast casserole as a Saturday special.
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We finally got the hot chocolate k-kups for my daughter as well as some organic green, Twinnings breakfast and Earl Grey tea k-kups. The Keurig is a surprisingly good product. It's fun to use and fast. The refillable pod cartridge is a nice feature although we haven't figured out which grind is best for the pods. I'm liking the Kona Bold k-cups . . . helps get you going on a work day.
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Not a slip or fall, but one time I decided to attempt to put the very last bit of a red pepper through my mandoline, and unwisely removed the guard. I reasoned that the very high price of the red pepper justified the risk of exposure to the sharp blade. A poor decision, I'm afraid!
I'm still missing part of that finger . . . and the cost of the emergency room visit made it a very expensive mistake.
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I'm a hot sauce lover and appreciate clever names as much as the next person, but this sauce is the only one that I've ever tried that lives up to the name on the label, "The Final Answer."
I made the mistake of consuming a teaspoonful once . . . BAD IDEA. As the label warns, do not consume this sauce straight from the bottle - use only as an additive to another dish (e.g. chili).
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Those look absolutely delicious, johnnyd. From the photo, the shells appear thin and soft. Have you tried eating them without removing the shell? I would just remove the legs and any sharp points on the head or tail. I especially like the way that shrimp shells hold onto seasoning or sauce. Yum.
Also if you post any more photos (please do!) can you include a ruler or some other point of reference to show the size?
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There was a place in Brattleboro, VT called, "The Common Ground". It was my first experience with a vegetarian restaurant. Prasantrin might remember it - I think she was in that area of the world back then (?)
It was there that I learned that a simple dish of beans and rice, properly prepared, could be a feast. And that the most humble cheese sandwich, (just good wheat bread and aged Vermont cheddar), could change your life. A $2 sandwich could change your life! Hard to believe.
I really miss that place.
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I second the recommendation for the Union Oyster House, which claims to be one of the oldest, continously-operated restaurants in the country. President JFK had a preferred booth, where (as the story goes) he would spend Sundays dining and reading numerous major newspapers. I have sat in "his" booth several times and it was quite an exciting experience for a history buff. At this time, I believe that you have to call ahead to reserve the "JFK" booth.
BTW, if memory serves, the staff at Union Oyster House regularly wins regional oyster-shucking competitions. So if the JFK booth is not available, see if you can sit at the main (and original) oyster bar so you can watch the servers shucking fresh oysters to order!
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Another fan of PCs here. I started many years ago with my ancestors' Presto (with the jiggly top) and then graduated to the Fagor Combi Set when the price dropped so low that I couldn't resist. However, after moving to a house with a very powerful gas cooktop, I found it necessary to constantly adjust the flame to maintain the desired pressure, which was bothersome. Consequently, the PCs fell into disuse.
Recently, however, due to a sale at Amazon, I found myself the owner of this electric pressure cooker by Cuisinart. I was hesitant at first due to the bad reputation of electric pressure cookers, but was pleasantly surprised at the speed with which this appliance heats up. It has saute, simmer and "keep warm" functions that actually work quite well. And the best part is that you literally put the ingredients in, select the desired pressure setting, and start the timer. Constant attention to the flame is not required.
It is not the largest PC available, and could not be used for canning, but I think that most home cooks would be quite satisfied with its performance. I use it regularly to prepare dried beans, soups, stock, and stews.
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I sometimes use the Goya bottled sauce as many of my Cuban friends (who are more knowledgeable about such matters) do not frown upon it. However, if you have an extra 10 minutes, try this version of sofrito by Daisy Fuentes. Your life will never be the same.
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By the way, someone else (not an egullet member) suggested Jack Stack (Freight House location, downtown Kansas City) for BBQ.
Any thoughts? It sounds from the three recommendations above that LC's is highly regarded, but evidently Jack Stack is under consideration and has promised seating for 100 if we reserve now.
The diners will be high school students, with typical teenage palates (for the most part) if that makes any difference.
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Thanks for the suggestions! I will call LC's tomorrow and inquire about options for feeding 100. I have been advised that we will not be allowed to consume food on the bus nor in the common areas of the convention center. I know there are many beautiful outdoor areas in KC, which would be ideal for a picnic, but our trip is mid-April, so the weather is iffy. I really don't want to be stuck outside with 100 students carrying BBQ sandwiches in cold rain!
Hopefully LC's will have ideas . . . or perhaps even have enough room for 100 to dine under cover.Thanks again for the help!
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I'm looking for a suggestion for lunch on a Saturday for approximately 100 orchestra students. The students will be attending a national conference at the Kansas City Convention Center, and they're on a tight budget. We will have a bus to transport the students but ideally would like to find a place for lunch on Saturday that is fairly close to the convention center itself, or if necessary, heading southeast out of town.
Thanks for any suggestions.
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Also try using one of those metal wire cheese slicers instead of a knife, you'll probably have better luck. Good cheddar is going to be crumbly by nature but especially so when it is very cold, or heaven forbid, frozen and thawed. I have had some luck using a mandoline for producing large quantities of sliced cheddar (I periodically sprayed the cutting blade with cooking spray to keep the cheese from getting gummed up). In my experience, it can be quite a challenge to make uniform slices of aged cheddar. Good luck!
PS The suggestion of incorporating the cheese into some kind of spread is probably the best idea, given the number of sandwiches that you need to prepare.
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I have a Miele steam oven and I do sometimes use it for sous vide, especially I like to cook lobster in butter w/herbs. I use a food saver bag. Quite nice results IMHO.
Also on the Miele.com website there is a whole set of recipes for all Miele products, including steam ovens. That make it easy to scroll through a large collection of recipes just for home steam ovens.
Note that on Miele.co there is an "ask the chef" feature which allows you to ask specific questions about your product (e.g., steam oven). I have asked this chef quite a few questions! One of my favorite uses for the steam oven is canning, and I've had to ask quite a few questions in that regard. I made probably 30 pints of green tomato chutney last year and wow, the few that are left still test great (I used a Martha Stewart recipe that I found online).
Good luck and hope you enjoy your oven.
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I have the opportunity to cook our Thanksgiving piglet in a "Big Green Egg". Usually I cook piglets in my oven. Anybody got any advice on whether I should give this "Big Green Egg" a try?
I will do my typical brining of 24 hours with garlic, citrus, and loads of fresh oregano. The piglets that I get are usually around 20-25 lbs.
But after that, if I cook it in the Egg, how long and at what temperature would you grilling/smoking experts suggest? And should I stuff it and/or truss it in any way? The Egg does not have a rotisserie feature, to my knowledge, but then again, I don't know much about Big Green Egg cooking.
Thanks in advance for any advice! And not to worry, I am an equal opportunity cook, so a very large turkey will also be served!
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I've never floured before mayo-coating anything, and never had a problem.
This would be too foreign for your seniors, I'm sure, but the world's best eggplant parm is made by mayo-coating/breadcrumbing the eggplant slabs before assembling (i.e., don't fry the eggplant first, just bake it on high heat with the mayo/bread crumbs until golden brown). Egglplant parm that actually tastes like eggplant! Who knew?
PS Thanks for continuing this thread. It is certainly my all-time favorite on EG.
PPS Family is going to be gone for the next 30 days, so I get to cook whatever I want, whenever I want! Garlic fried rice for breakfast, tempeh reubens for lunch, popcorn for dinner. No limits and no one to complain. Yee haw!
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They don't deserve you, Randi! There will be a silver lining in this, somewhere. I can feel it.
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Seeking recommendations for a week-long cooking class (prefer Italian). Asking on behalf of a dear friend and her daughter. Daughter is leaving for college in the fall and this will be a last hurrah for the two of them before the daughter leaves for school. Prefer a major US city.
Thanks for any suggestions!
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Hello NYC egulleteers,
I am looking for a recommendation for week-long cooking class (prefer Italian) in NYC for a dear friend and her daughter. Daughter is leaving for college in the fall and this will be a last hurrah for the two of them before the daughter leaves for school.
Thanks for any suggestions!
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I love your menu and ideas but at 2 pm in the afternoon, I think you are going to have a lot of leftovers if you think that every one of the teens is going to eat 3 or 4 oz of protein and a few rolls plus all the other sides, and dessert.
I think you need to scale back. I do a lot of cooking for between 50 and 250 high school kids (special events, at least 5 or 6 per year) and I would suggest no more than 2 oz of protein per person and 4 oz. of sides, plus bread and dessert, especially at this time of day.
There are a lot of high school kids who for whatever reason won't eat in front of each other, or will only nibble. Except for dessert. They usually gobble that up in quantity. At 2 in the afternoon, many will have eaten lunch already or assume that this is just going to be nibbles.
Just my .02. But I love your menu and kudos to you for doing this for your kid!
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Hi
I need recommendations for oven brands. I’m in need of a new wall oven. My old oven, an ariston, is now dying and I require a replacement. I’m eyeing a Miele but its price is rather .. on the steep end. Do you guys know of any? i have space for one that's about 60cm, thanks.
I'm also in singapore.. which might limit my brand options.
I finally broke down and bought Miele ovens and after a short honeymoon period, I have NOT been happy with them.
The self-cleaning feature is the worst of any oven that I have owned.
The broiler in the top oven works only when it's in the mood.
Periodically, the computer keyboard breaks down, in which case the stupid thing just beeps and beeps until I either the repairman gets there or I pull it out of the wall. Also the built-in temperature probe is totally off . . . .
I also have the Miele built in microwave/combo oven and I have had similar problems with that. My DH broke the glass microwave tray and Miele charged $225 to replace it . . . .
On the plus side, the built-in rotisserie in the wall oven is a nice feature and works well as long as you don't put more than 4.5 lbs of food on either rotisserie rod.
Form over function, that's my opinion of Miele.
I don't know if you can get Kitchenaid in Singapore but I have had 3 sets of Kitchenaid wall ovens over the years, and never had a bit of problem with any of them. I wish I could trade my Miele ovens for my old KA.
Good luck to you - don't be swayed by the good looks of the Miele products and the hype. The emperor has no clothes!
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*BUMP*
Mr. Duck will be in DC at a seminar in a couple of weeks, and since I'm between jobs, I'll be tagging along to do some sightseeing.
The seminar lasts four days. We'd love some recommendations for some cheap eats. By cheap, about $20/pp tops for dinner. We're staying in Springfield, and have a car, so getting around isn't really an issue.
We eat everything, and would like to sample the regional cuisine if possible. So far, I've come up with Southside 815. I'm also thinking Chinatown, or some Ethiopian food.
I'll be in downtown DC during the day, so lunch ideas are also welcome.
Thanks, everyone!
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It is very addictive. Just looking at this thread is making my mouth literally water.
The other day I put some on some leftover tuna-noodle casserole (hey, I was satisfying a comfort food need), and I kept adding more and more until I realized that I was consuming about 80% sriracha and 20% casserole in every bite. Finally I just skipped the casserole altogether and went for straight sriracha. Pure heaven.
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I like to pan-fry it, dredged in a light breadcrumb mix, well-seasoned - I always include brewer's yeast, it imparts a unique flavor - and then serve it as a sandwich, usually Reuben-style.
I always use a non-stick pan as it does have a tendency to absorb oil, and I don't like greasy tofu.
What is this knife?
in Kitchen Consumer
Posted
I was the lucky recipient of this knife set as a gift - it is a set of Shun knives (11 assorted kitchen knives plus 6 "steak" knives, a honing steel that I'm afraid to use and a block to store everything). Lest anyone doubt that these knives are darn sharp, I managed to cut myself just taking them out of the manufacturer's packaging! The sharpness level is insane and to be honest, I was afraid of them for a long time and I only recently started using them daily. (My old go-to knife was a 9" carbon steel Sabatier chef's knife, which I still have and love). Anyway this is the set:
And as a bonus, the set came with this "mystery" knife - separately packaged and printed on the side as follows: "ultimate 4" paring knife".
This is a close up of the "ultimate 4" paring knife":
Try as I might, I cannot seem to find a proper use or application for this knife. Can someone please enlighten me regarding the proper application for this item as well as hints on how to use it? My knife skills are weak at best. This knife has certainly presented a challenge. I can't even figure out how to hold it properly. It says "paring knife" but the blade seems too long and deep for a paring knife (at least the type with which I am familiar). Also the cutting surface is wavy, which makes it especially hard for me to handle confidently.
After having it in the kitchen for awhile now and not being able to find any use for it, I'm really curious about why this knife was designed and for what purpose.