heidih

What coast?

A local view:

The avocado makes me think California. That and the terrazo tile looking floor makes me think that it may be you? My avocados are still hanging on the tree and probably not pickable till spring. That is if the miserable rotten squirrels will stop taking small bites out of the rock hard fruits which leads to rot....

I think Shelby would kill for avocados in her CSA or her garden!

We look forward to another food blog starting Monday November 18. Who will it be???

This has been popping up recently. Thoughts??? https://www.turboroaster.com/

I wondered about that when I was going to pick up their mixed peppercorns. They assured me that the grinder could be opened for re-filling and it was. Ask to be sure on the salt.

If it is all in one piece I would lean towards using a recipe for the classic stuffed breast of veal in Mastering the Art of French Cooking. A different cut but with the same unctuousness I imagine. Not sure which volume as it has been eons since I made it.

Is the shaker for regular old Mortons or something with a larger particle size? I think the electric and/or grinder concept is for finishing salts. I don't own a salt shaker. The only person who ever asks for salt is my stepmom. I put out a little salt dish for her, which is what I was raised with.

Not to speak for Jaymes - but I think I get what she is saying - they were heavy "glass", a known item, known performance. I love the product and so do collectors as they can be pricey.

Exactly - it is another cooking method and if mastered can get you some cool results

I think they are saying that if the coating is dry it could literally fall off - just pop right off because it has not adhered properly

I bought the coconut pan spray. I realize that coconut oil hardens at room temp. So first squirt was a lovely fine mist and subsequent ones seem labored as if trying to come through a plugged hole. I tried wiping the nozzle but not much joy. Any experiences with this?

That packet of potato starch noodles has been falling off the top shelf on a regular basis in the pantry for a couple years. I decided to address it today. Of course I had no spinach, no scallions, and no tree ear mushrooms. I did a pantry version with white onion, cremini mushroom, and carrot for the vegetable and added garlic chive and cilantro (non traditional). The version I get from my local Korean mart does not contain sesame seeds though online recipes tend to. I smashed some dry roasted peanuts and added them for the nutty element. I did use a good soy and sesame oil as well as piloncillo for the sugar element. Had some frozen little chilis from last years crop so I briefly warmed them in some plain white vinegar to add as a condiment. I like this dish at room temp. This version is quite enjoyable.

I take two routes when not using the whole package. My general method is to pre-boil (after rinsing to get rid of the fishy smell) in water with a couple glugs of soy sauce for about 5 - 10 minutes. Drain/rinse, remove the portion to be saved and store in a container or ziploc and scissor the rest for that day's use. Alternatively I drain and rinse the packet and put the half to be stored in a container and fill with water. As with storing tofu I pour off the water and replace with new every other day or so. A warning from my personal experiences - they do not freeze well at all. I made some glorious soups with kabocha, coconut milk, greens, mushrooms and more which included the shiritaki and froze leftovers. I did this more than once and the result was always broken down oddly textured noodles. Since then I store the extra (to be frozen) soup first, add the noodles to that day's portion, and use new noodles if desired when reheating.

Yes the ones with tofu have a few more calories. I generally get the plain ones and also use the blocks of konnyaku on occasion.(see our big topic here http://forums.egullet.org/topic/17712-konnyaku-the-topic/) Of course I am surrounded by large Japanese markets so it is not an effort to acquire. Sometimes I will pick up the tofu blended ones in the fettucine shape when making a "pasta primavera" type of dish - more of a chew.

Shelby - did you use the tofu-shirataki or the plain? I prefer them in soups and often choose them over wheat or rice based noodles because of the texture - definitely slurpable! If you want a pasta sub for something like marinara sauce I would point you to spaghetti squash or zucchini in long noodley shreds made with a specialized peeler or on the mandoline.

basquecook has spontaneously posted his China dining adventures here http://forums.egullet.org/topic/146204-china-a-year-of-dining/ Run over now!

basquecook - I think what I now understand is that there is a terminology confusion- the last "breading" is not crumbs but flour By "flour breading" he means a last dredge through plain old flour not crumbs

Color me confused as to terminology! So the word "breading" highlighted in the quote of your opening post is FLOUR?

I am a vegetable fiend and naturally gravitate towards healthy and away from packages goods. Some time ago I vowed never to eat anything I disliked. My 91 year old hale and hardy father has my same tastes and eats very well with lots of fresh produce. whole grains and meats and fish cooked at home. However he is constantly talking about X or Y being good for you. He seems to have bought into the media that says enjoyment of food for itself has less merit than eating things that will prolong your life or keep you healthy. Of course he also believes that if it is published it must be true...

Pretty much the same techniques we discussed here http://forums.egullet.org/topic/136556-cracking-pistachios/

Not particularly recommended, but does the trick: use your teeth getting a tooth edge into the opening. If gentle pressure does not split it at once, discard. Dental expenses rule the cots/benefit analysis. You should not be getting more than 10% duds.

No, I think they were super busy. Perhaps we will get some after the fact.

Thank Mike. Based on your experiences I will definitely get hold of a copy.