kbjesq
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Posts posted by kbjesq
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14 hours ago, heidih said:
Not to rub it in - but almost daily $1 for a huge head at the dollar store...... The local South Asian population piles them up in their baskets.
Where, pray tell, is this? I'm in Florida and it's about $5+/head for conventional (i.e, not organic). And it is tied with Brussels sprouts and eggplant as my favorite vegetable. Both of these have become very expensive as well
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I have been using this cookbook since it was initially published in the early 1980s and it remains one of my favorites go-to books for vegetable dishes. I love the fact that it is arranged by vegetable and not by recipe. So for example if I happen to have a huge head of broccoli, I can just go to the section on broccoli and find a slew of recipes at my disposal. And more importantly, I have never made any recipe from this book that did not come out perfectly - No failures in over 30 years.
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The Victory Garden Cookbook, Paperback – July 1, 1982 by Marian Morash
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2 hours ago, KennethT said:
It was really good... very tender... and the sauce was just made for dipping that banh mi!!
I'm really, really enjoying your photos and storytelling. Can't wait to visit later this year. Thanks so much for sharing!
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1 minute ago, Thanks for the Crepes said:
Great looking pizzas all, but my personal pick is No. 4! Very nice.
I don't have a pizza steel or stone either. The stones are too fragile for me, and why should I buy a pizza steel when I already have a perfectly good reversible flat griddle/ribbed grill of enameled cast iron that goes with our outdoor gas grill?
This is brilliant - had not thought of this solution. My DH *threw out* (d'oh) the cast iron grill/griddle that came with our Weber grill, but I'm sure that I can "guilt" him into providing me with a replacement. Thanks for this suggestion. It may also cause me to attempt cooking pizza on the grill. I've read a lot about it, but have not yet attempted to do it myself. Oh my gosh, there is so much delicious food out there and so little time to prepare and eat it! I feel very lucky to have such problems
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Hi, I once had the very same problem but with an entire (rather large) master bathroom white marble countertop. It was not only scarred, but stained as well. I called a professional marble installer and to my amazement, he restored the entire countertop to "like new" condition in just a few hours. It was not terribly expensive but the cost was born by the renters via a reduction in the deposit. (From experience, I've learned to take extensive "before and after" photos to prove damage caused by renters - don't even get me started on the renters who somehow cracked numerous ceramic floor tiles in another property). Good luck, I'm confident that you can get your counter restored
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1 minute ago, Shelby said:
It makes it very very tender. Regular fried chicken is good, too....but pressure cooked is what we like best
Ok, now I see . . . the PC adds tenderness. That was not something that I had considered. I thought we were just concerned with whether the chicken was getting dried out. I may still give this method a try, because I have a house full of people who wouldn't mind being guinea pigs for that kind of experiment! Perhaps a side-by-side taste test?
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Color me stupid but I'm not understanding the benefit of adding pressure cooking to the preparation of fried chicken. When I make fried chicken, I cut a chicken into 8 pieces, soak it overnight in one quart of buttermilk with 1 bottle of crystal hot sauce added, drain it the next day, toss it in seasoned flour and then fry it. I have never had chicken dry out by using this technique. Am I missing something here? I am not trying to be disrespectful but it just seems like adding pressure cooking to the fryer method seems like an extra step and consequently more pots and pans and pieces to wash up afterwards.
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34 minutes ago, Shelby said:
Oh thank you @kbjesq ! I wasn't as clear as I should have been. The cuis. did come with a rack, but I wanted another one so I could stack the chicken. The rack he made was tall enough to stand over the other rack that was filled with chicken.
Well kudos to your husband - he is indeed a MacGyver! Bravo & Happy New Year
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18 minutes ago, Shelby said:
Ok, pictures from the chicken last night.
After frying but before pressure cooking
Stacked on racks in the cuis. and the IP. Ronnie made a rack for the cuis. He's like McGyver that way lol.
They would have been done at close to the same time but I forgot to push start on the cuis. The IP starts on its own.
Done!
Was happy with how the cuis. worked, and of course, the IP did wonderfully too. Am wondering if I should purchase a second seal ring for the cuis. to have on hand just in case.
Holy cow, that is some good-looking chicken @Shelby! And by the way the steamer rack that normally comes with any inexpensive rice cooker should fit inside the Cuisinart pressure cooker. Although I seem to recall that my Cuisinart pressure cooker included a steaming rack. Yours did not? That's odd. Perhaps I did not have the same model that you now own. In any event you may very well find an inexpensive steaming rack that will fit inside your Cuisinart pressure cooker at any decent Asian market. If not, send me a PM with your mailing address and I will send one to you, I have at least 3 and one of those actually might be the original one that came with my Cuisinart pressure cooker - the one that I don't own anymore
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Is there a more recent thread on baking pizza at home? If so, couldn't find it. I've made a few pies this week. We normally make thin crust but this week decided to add a bit of heft to our crust. I like to age my pizza dough in the fridge for several days, that seems to greatly improve the flavor of the dough.
#1 - spinach and homemade goat cheese
#2 - slow roasted tomatoes and garlic with fresh mozzarella
#3 - grape tomato, mushroom and fresh mozzarella
#4 - fra diavolo sauce, fresh mozzarella and pepperoni
#5 - crust (I use a baking stone because I'm too cheap to invest in a pizza steel and have nowhere to store anymore kitchen gadgets!)
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5 minutes ago, Shelby said:
I am going to fry the chicken in a skillet on the stove --just until it's nice and browned and then I'll pop it into the pressure cookers (using a cup of water) for about 25-30 mins. Makes it so tender. It's not crunchy...it's like KFC. We do gizzards like that too.
Interesting -- I've never heard of this technique but may give it a try. Thank you for the explanation!
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@Shelby when you say that you're frying your chicken . . . is this pressure fried chicken? (A topic that has been discussed ad nauseam, I know, but just curious about how you are preparing this gigantic chicken and using 2 PCs to do it?) Sorry if this has already been discussed on the IP threads, I think that I've read through all of them and I don't remember seeing anything about using the IP to fry chicken.
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1 hour ago, rotuts said:
DDF :
what sort of Pot comes with your E.P ?
stainless steel, like the IP or Non Stick ?
Im wondering if your Pot is lighter than the IP stainless or not
for clean up, in your case and mine
shy not fill the pot with water, and then pressure ( clean ) cook the brine away ?
it would be interesting to compare your pot with the IP's pot :
surface type and actual weight of the pot that tells you its thickness
cheers
and a Happy New Year to all Pot Heads !
I'm not sure which model of Cuisinart PC that @DiggingDogFarm is using, but the one that I had included a non-stick inner pot. The pot was uniform thickness, not thick enough IMHO, so I did find bottom-scorching to be a problem at times. Also it was not long before the non-stick coating started getting scratches which eventually led to chipping of the non-stick surface. I understand that it's possible to order a stainless liner for the Cuisinart PC but I did not ever buy one. Now the IP on the other hand has a stainless steel inner pot, and I just realized that it has an extra thick (clad?) bottom. Maybe that's why I didn't have any trouble yesterday making goat cheese using the yogurt setting? Not sure. But so far I have not had any problem cleaning the stainless steel IP inner pot, nor did I have any problem cleaning the Cuisinart non-stick pot. Anyhow, to each their own and I'm glad that everyone is jumping on the PC bandwagon because I've been using PCs for decades (starting with an old Presto jiggly-top aluminum model) and I just love them! Now as far as this IP is concerned, maybe I'm still in the infatuation stage but so far I've found absolutely nothing to complain about (now that it was explained to me how to attach the lid by a kind eGulleter upthread).
PS Dang @Shelby your cheesecakes are killing me over here! Maybe I'll make one and give it to my SIL so I won't be tempted into unhealthy late-night snacking.
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2 minutes ago, KennethT said:
We've been in Saigon for the past week!
I guessed correctly! Likewise, @KennethT, I will be anxious to read your foodblog upon your return.
Our plans aren't firm yet but thinking of traveling from the USA to Hong Kong for a few days, then to Guangzhou, China, then to Hanoi for a week or two. From Hanoi travel by bus/train to Ho Chi Min City, staying again for at least a couple of weeks. Then to Bangkok for a week. All of this travel for the sole purpose of eating, so I have a lot of research to do (and my plans may change accordingly) between now and then.
This is first, and possibly the only, time in my life that I will get a chance to visit Southeast Asia so I'm trying to fit in as much as possible. Any suggestions regarding my travel plans are welcome . . . perhaps I should post this question in a different thread, however. I'll look over on the other boards and see if I can find a more suitable place to continue this part of the discussion.
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6 minutes ago, Shelby said:
Yes, there is no forgetting the date.
Do tell, where are you? Can't wait to read your blog!
Your champagne and dessert look so festive and fun!
I don't know for sure but I hope that the room service order of "pandan flavored banh cuon stuffed with shredded coconut with a cocolicious dipping sauce" means that they are somewhere in Vietnam because I'm planning a trip there in 2016!
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8 hours ago, liamsaunt said:
Dinner tomorrow is settled. Thanks to nagging from people that are coming, I am doing Feast of the Seven Fishes. Yes, normally a Christmas Eve thing, but we have normally done it on NYE in my family. So, the menu is mostly appetizers to be consumed over hours:
fried Wellfleet oysters
mini scallop rolls with smoked paprika aioli
mini lobster sliders on brioche
smoked salmon devilled eggs
tuna sushi (made by and mostly consumed by my niece ha)
bacala fritters
*bacalao! Thank you! I did not have a plan until now but I just remembered that I have a huge piece of salt cod that needs cooking. I'm going to run and start soaking it now so I can make a Portuguese stew for NYE. The piece is so big that I'll probably have enough for codfish cakes the next day. It's also stone crab season here, so those claws will likely make an appearance at some point.
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Yesterday I used the yogurt setting to make goat cheese and I have to say it worked perfectly
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On 12/28/2015 at 6:32 PM, Shelby said:
No not a dumb question! Everything else you did was perfect. Cup of water, ramekins-greased on trivet and yes, I'd do it on manual at high pressure for 3 mins and quick release. Do a minute more if too runny. I like mine on the runny side. I think you can also use the steam button on high pressure but I haven't tried that way...at least I don't think I have.....my egg trials have been many lol. I've read where people use the low pressure and it works for them, too. It takes a bit of experimentation I think.
Thank you! We like runny yolks. . . really runny. I can't wait for morning, I might need a midnight snack tonight
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Just now, Shelby said:
I think you will have good luck using the manual button for 3 or 4 minutes on high pressure and doing a quick release.
@Shelby do I still add 1 cup of water, put the ramekins on the trivet and then high pressure cook? (sorry if this is a dumb question but I love poached eggs and am super-excited that there might be a fast and easy way to make them) ☺
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So I tried to make poached eggs in the instant pot today. I don't know what I did wrong. I tried to follow the tutorial that is located in part 1 of this thread. I put my eggs in buttered ramekins, added one cup of water to the instant pot, inserted the trivet, put the ramekins on the trivet & after the lid was secured, I set the steamer function - 4 minutes. After 4 minutes there was no discernible cooking taking place. So I reset the whole thing again - another 4 minutes. Once again nothing happened. Was I supposed to use the low pressure setting and not the steam setting? Should I have added another cup of water when I reset it for an additional 4 minutes of steaming?
I'm honestly at a loss to figure out what I did wrong. Eventually I just took them out and steamed them in a regular deep saute pan because by then, I was starving and my toast was cold!
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10 hours ago, kayb said:
I soaked it and then steamed it in the water, vs. on the rack, for 20 minutes. Not a good result. Between the soak and the steam-in-water, it took too much seasoning out of the ham (although it was tender, which I was aiming for). Next time, I will do one or the other, but not both. Also, after a 20-minute steam in water, it was falling apart when I tried to brown it. Thinking I might cut the time a bit with a steam-on-the-rack process. Expect I'lll try that over New Year's.
I *think* that I finally found the secret to juicy ham (regular ham, on the bone, not country ham, with skin still intact). Just put the ham (big side down) in a large roasting pan. Score the skin. Add 1 can of cola, ginger ale, Dr Pepper, broth or water to the pan, as you wish. Cover tightly with heavy duty aluminum foil and bake at 200F for 8 hours. Yup, 8 hours at 200F. End temp is 140F throughout with no moisture loss.
I've been cooking hams for decades and I finally figured out that low and slow is the only way to go. I'm finally cooking hams that the family loves. My family doesn't like a sweet crust, but that could be easily added at the end by adding brown sugar (or your choice of glaze) & broiling for a couple minutes
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1 hour ago, Shelby said:
Was very surprised to receive this for Christmas this morning!
I haven't opened it up yet, but just from reading the box it sounds very similar to the IP. Glad I didn't pull the trigger and buy a second IP (yet).
@blue_dolphinI, too, bought a second silicone ring.
My mom and step-dad should be opening their IP soon. We'll see if they like it. I wouldn't buy them another "gadget" if I didn't think they would.....but you never know. The problem is going to be taking the time to learn how to use it. Mom is so so busy with work and other obligations. They live at a very high altitude (around 9,000 ft.) so I may have some questions related to that. I need to make a list of all the great IP links so I can send them over.
Edited to add: Turns out my husband thought he had ordered an IP. LOL so he didn't mean to get this......I'm not complaining. We'll see if it's pretty much the same.
Shelby - I had this same Cuisinart electric pressure cooker and eventually I gave it to Goodwill because it was a real pain to use and it did not live up to its advertised usefulness. One of my biggest complaints was that it took FOREVER to come up to pressure. OTH, I'm loving the IP even though I've had it only 10 days now. The IP is functioning much better than the Cuisinart ever did -- I can see that I will be using it frequently. This morning, I pressure-cooked smoked ham hocks for my stepson who is preparing a mess of collards today. 45 minutes in the IP and WOW they were falling apart and the seasoning permeating the cooking liquid. I wonder if you could exchange the Cuisinart for a second IP? Just a thought.
Also after following the suggestions above about how to get the IP lid on, it's easy peasy now! Thank you so much for the advice, rotuts! No more wiggling-jiggling. The top slid on easily on the first try. Woot! I have not yet applied the nail polish but now that I think I've got the hang of it, I may not even need nail polish. It was super-easy to align the top using the instructions and illustrations provided by rotuts. Many thanks and happy cooking everyone!
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On 12/17/2015 at 5:08 PM, Porthos said:
My younger adult daughter had been going gangbusters baking bread. Kerry and Anna mentioned Gripspan bowls so I bought my daughter one from a thrift store. She lost interest in baking before ever using it and for the moment it's a fruit bowl instead.
Now you've got me on the hunt for these bowls. They're sold "new" on Amazon but quite pricey & not made in England, necessarily. Some reviewers complain about the quality being sub-par. eBay has "used" Gripspan bowls but I'm finding it hard to pull the trigger on these used items without checking them out in person - and even the used ones are pricey!
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I'll admit that when I want something "stinky" during a 12 hour shift, I go across the street and warm my "stinky" food in the microwave there. That's where the EMTs, firefighters and other tough ppl hang out. They never complain about anything food-related, (as long as I share). But that assumes that I have time for a break. If no time for a break, then I gulp a protein shot - 42 g protein in 3.2 oz. That will forestall hunger pains for hours and the added bonus is at only 3.2 oz, no repeated trips to the loo, which we often don't have time for, either - here is an example : New Whey Liquid Protein, Watermelon, 12 Count https://www.amazon.com/dp/B0030DM28C/ref=cm_sw_r_other_awd_k1lFwbEA2G8QP
PS I have only used Chanel No 5 for the last 30 years, nothing else smells good to me. I use the soap, lotion and eau de toilette. Anything else is too strong for me
Week in Saigon foodblog
in Elsewhere in Asia/Pacific: Dining
Posted · Edited by kbjesq
clarification (log)
Ahhhhhh! I've been waiting and waiting for bahn xeo. Yay! I don't much give a care what Tony B says in general, but that bahn xeo looks absolutely delicious. ETA: The free app, Duolingo, is amazing (I'm currently studying Spanish along with 56 million other users) and the Vietnamese language is scheduled to be added in March, 2016. I highly recommend the app/website as well as the offline available map app, "maps.me" - saves a bunch on data charges depending on where you are visiting. Hopefully I'll be able to learn a tiny bit of Vietnamese before my trip to Vietnam later this year.