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heidih

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    Absurdly, stupidly basic cooking questions (Part 2)

    in Food Traditions & Culture

    Posted

    7 minutes ago, JoNorvelleWalker said:

    Did I mention it was a lot of soup?  Half is still frozen and I have had three meals so far from the rest.  I would like to thicken a portion to have as a stew, and I wondered if I could simply prepare a roux and add the cold soup to it?  What I am hoping for is something about the consistency of chicken pot pie filling, without the pot pie crust.

     

    I;' go the fool-proof quick route and use cornstarch slurry. Or if you happen to have instant potato flakes that might be a tasty twist.

    • Like 3

    Wildfork Foods

    in Kitchen Consumer

    Posted

    32 minutes ago, KennethT said:

    They usually have ground elk. It's one of the regular things I get there.

    They were out when I started my order yesterday but back today. You can ask for an alert when an out of stock item returns. 

    Wildfork Foods

    in Kitchen Consumer

    Posted

    34 minutes ago, gfweb said:

    A lot of products that use the nitrates in celery juice have weaselly words in their label like "no chemical nitrate added" or some such. Or " naturally cured".

    Yes I started noticing that at Trader Joes a number of years ago. I think I am back in ordering mode now though I bought a favorful sausage elsewhere today so the snausages are for future WF. They have ground elk again!  

    • Like 2

    Wildfork Foods

    in Kitchen Consumer

    Posted

    42 minutes ago, blue_dolphin said:

     

    Quite a few of Wild Fork sausages labeled "uncured" are well and truly fresh sausages (Italian sausage, bratwurst, etc.), not cured in any way and need to be kept refrigerated or frozen until used.

     

    Edited to add that others, like the kielbasa, are indeed cured with celery powder or the like.  I guess you gotta check the ingredients to be sure.

     

     

    Thanks. I assumed that the ones I wanted were fresh. Just the "uncured" was not something I am used to in a non dried sausage. Jumped to a conclusion - never a good plan. I am eyeing the freezer space I can use - so many temptations on their site.

    • Like 1

    Dinner 2023

    in Cooking

    Posted

    7 minutes ago, C. sapidus said:

    Speaking of canned coconut milk . . .

     

    Green_curry_steelhead_202309.thumb.jpg.19ea3e12a452be228c5d83eed540f9ce.jpg

     

    Green curry steelhead. I used curry paste from a tub, enhanced with whatever we had on hand - minced jalapenos, ginger, garlic, lemon zest, chicken stock, palm sugar, fish sauce, lime juice, and bay leaves. Mrs. C made broccoli with lime, sesame oil, and sesame seeds, which mixed in with the curry nicely.

     

    I topped mine with sliced jalapenos and a squeeze of lime. Rest of the family did not.

    Canned can be nice. I had my niece open a can the other night as my hands were rebelling and we both smiled and said "what a great smell". I love coconut.

    • Like 4

    Breakfast 2023

    in Cooking

    Posted

    27 minutes ago, Captain said:

    Had something similar this morning. But Curried egg I made yesterday on toast.

    I'm worried It's going to weaponize my farts..

    In my experience with many males it is the accompanying beer that weaponizes the digesting egg. So no booze - your're good.

    • Like 1
    • Haha 1

    Dinner 2023

    in Cooking

    Posted

    35 minutes ago, Smithy said:

     

    I never thought to look in the refrigerated section for this; I've always gone for canned coconut milk. Do you have a favorite brand? Anything I should especially look for, or avoid?

    UHT = ultra high temp = shelf stable

    • Like 1
    • Thanks 1

    Foraging for favorites

    in Food Traditions & Culture

    Posted

    13 minutes ago, sverreef said:

     

    I got lucky and caught the back end of a decent Boletus edulis "fruiting" about a month ago. Ended up with over 2 kilograms, including a few bay boletes (Imleria badia), which was a first for me 🙂

     

    Screenshot_20230913-203611.thumb.png.66f99e5d9e99f0b28127f9664bd646a5.png

     

    Screenshot_20230913-203533.png.84aba1a6df03e06b6085186dc37dd21d.png

     

    Not that I really need more boletes now, but I'm hoping for a second fruiting later this month or early October.

     

    Wow. Lovely setting. Where approx are you located?

    Dinner 2023

    in Cooking

    Posted

    1 minute ago, KennethT said:

    I'm all for going to lengths to get results, but this is too far!  Plus, most of the coconuts I can get here are already partially desiccated so it could never get me coconut milk like I could get in SE Asia.  The UHT cartons of coconut milk that I use now are remarkably similar to fresh.

    I understtand. I was doing this in the late 70's when coconut milk was a specialty item. But it was kinda fun- became 2nd nature.

    • Like 1

    Dinner 2023

    in Cooking

    Posted

    3 hours ago, KennethT said:

    Looks great.  Do you have access to palm sugar in Boston?  Compared with light brown sugar, it's flavor is really different (to me it tastes kind of like maple syrup).  I find it makes a big difference in the Thai and other SE Asian food I make.  Plus, it's got a lower glycemic index than sugar, which is just a bonus.

    And if you really want to have fun (at least once) make your own coconut milk from a whole one. Crack open, pry/pop meat out with a round tip knife, and blend with hot water. Pour off and rpeat maybe 2 or 3 times. Just pour liquid off leaving solids. on round 2 or 3 do hand squeeze the solids. Yes a little of the brown "skin" stays in the flesh but no biggie.

    • Like 1

    First Ground Elk

    in Cooking

    Posted

    1 hour ago, Cleobeach said:

    I have many hunters in my life and elk regularly makes an appearance on the table.  I enjoy it very much. The only time Elk has disappointed me was a bar/grill style restaurant, the elk burger was very dry.

    Hello @Cleobeach The elk I used was from Wild Fork and is "pasture raised, grass fed, and grass finished". I imagine hunted elk have varied diets and living circumstances which can affect taste and texture. Skill in handling such lean meat of course also big deal.

     

    As an aside I've gone on this feed rids - fascinating to be so close up.  https://www.highonadventure.com/hoa17mar/yvette/idaho-winter.htm

    • Like 1

    Lunch 2023

    in Cooking

    Posted

    9 minutes ago, blue_dolphin said:

    Eric Kim's Rosé Shrimp from NYT Cooking. The shrimp come out really nice and shrimpy and the orange zest and piment d’Espelette work really well together.

    Next time, I'll have this with crusty bread to sop up the sauce instead of diluting it with the pasta. 

    I'm on your page with the bread sop.

    • Like 1

    Dinner 2023

    in Cooking

    Posted

    1 hour ago, Tropicalsenior said:

    Seems kind of weird. Too bad we don't have an emoji for that.

    Sounds similar to many types of dough dumplings stuffed with potato + fried onion like pierogi.  The package advert references Oktoberfest so seems like they tried to cover both the sausage and potato bases. Aah marketing ;)

    • Like 3
    • Thanks 1

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    Don't feel alone. I started using Insta-Cart again as my taxi guy was abroad. I shop at Ralphs (Kroger). There are 2 equi-distant from me - I know their products. The last 2 times it was a constant texting of "out of stock" on pretty ordinary stuff. Garlic?!? Guy shows up and I asked. He said nope - he even asked - they only had the 3 heads in a net bag. Huh! He didn't give me that option. And many shoppers tie the top of bag in a knot so you have to rip bag to extract your produce which has suffocated cuz it had recently been spritzed. Taxi driver just called me to say he is back. Phew.

    • Like 2

    Dinner 2023

    in Cooking

    Posted

    1 hour ago, C. sapidus said:

    Skull_steelhead_202309.thumb.jpg.61a7fb718cb0d1fabf47f19132e853fa.jpg

     

    This was a true family meal - I made Brussels sprouts with a mustard cream sauce, Mrs. C filled the crescent rolls with steelhead, and younger (adult) son made a garlic-butter-lemon sauce for the fish.

     

    Mrs. C had ordered skull molds for a glass project but they were too deep, hence repurposing for kitchen duties. :rolleyes:

    looks like Simba from Lion King. Tasty? So the fish in the crescent rolls - sauced or? Sounds like fun.

    • Haha 1
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