Jump to content

Naftal

participating member
 View Profile  See their activity

  • Posts

    677

  • Joined

  • Last visited

 Content Type 

Posts posted by Naftal

    Turmeric

    in Cooking

    Posted

    I have never eaten fresh turmeric uncooked, but have not had any reactions from cooked fresh turmeric. As for uses, it's my favorite flavor with white or oily fish. It has a flowery aroma that doesn't seem to be there in dried turmeric.

    Thanks for this info. I cook a lot of oily fish and I plan to try it this way.

    Tea Kettle vs. Electric Kettle

    in Kitchen Consumer

    Posted

    I grew up with a stovetop kettle, but during countless trips to and two stints living in Britain, the electric kettle was ubiquitous. I have to say, I kind of like the electric more. They're faster and less bother. 

     

    In my apartment in DC, I have a 4L Zojirushi boiler, with settings for 212 (kind of), 208, 195, and 175 degrees. I use it exclusively now and am EXTREMELY happy with it. Boiling water at the touch of a button whenever I want it? Yes please!

    Hassouni- I know this is a really stupid question: Is that 4 separate 1liter  pots, or is that one 4 liter pot that can be programmed with 4 separate settings? Please excuse my stupid question.

    Mijiu v Shaoxing/Huangjiu

    in China: Cooking & Baking

    Posted

    I cannot find it listed in either Ontario or Quebec liquor stores but it does appear to be available in British Columbia

    http://www.bcliquorstores.com/product/100990

    Edited to add

    It is available in all our Asian stores and my current bottle is 19.5% ABV but it also boasts 1.5% salt! In the past I have seen bottles in locked cabinets in Asian stores. Not sure what that was all about as it is illegal to sell alcohol except in government controlled stores in Ontario. The stuff on the shelves is always very cheap.

    Anna N- shaoxing that contains salt is meant for cooking purposes only. It is legal in many places to sell "cooking wine" without a liquor license. The store you are referring to, however, may have a license. They just may be keeping the more expensive drinking wine locked up.

    Velveeta

    in Food Traditions & Culture

    Posted

    Was in the supermarket today, noticed Velveeta on the shelf and remembered Linda's post.  Out of curiosity, looked at the label.  The problem, I think, is that they've changed the formula, in effect reducing the amount of cheese by about 43%.  I deduce this by comparing calories per serving of the current product with that from 1992, for which I happen to have an excellent book of nutrition values.  In '92, Velveeta was 100 calories per ounce, 70 of them from fat.  Now it's 70 calories total, 40 from fat.  Interestingly, in '92, that was their "light" product.  Incidentally, regular cheddar is 110 calories per ounce, 80 from fat.

    velveetagate?

    • Like 1

    Butter- French or.....?

    in Cooking

    Posted

    French yauort is generally bad, some exceptions of course. I use to love Michel et Augustin...it's very hard to find dense Greek yogurts. I had good yogurts in the UK.

    I'm not a butter fanatic, I don't have the habit of spreading bread on butter. But definitely French butter taste better to me than the average American butter, which to me doesn't have a lot of personality. Also it's seem to me in the States good butters are so much more expensive and I am more concerned I have the minimum requirements important for me: grass fed for example. So if I'm buying a lot of butter for baking I'm not going to spend a fortune on French butter. I do think I was eating more butter while living in France and lost interest here.

    Butter- French or.....?

    in Cooking

    Posted

    Experts? That's funny!!!  :laugh:

     

    This is silly!!!!

    The best butter is the butter YOU like best!!!!

     

     

    Former dairy farmer here.

    The flavor of butter varies with the breed of cattle and the forage.....it varies almost day to day!

    And yes, we did have some of those nice French Normandy cattle when we were dairying.

     

    Packaged butter lacks the subtle and unique flavors of real butter.

     

     

    Jersey butter or Dexter butter can be amazingly wonderful!

     

    Just depends......

    Canadians complain about shortage of ethnic chickens

    in Kitchen Consumer

    Posted

    In the Asian stores that I frequent the Hong Kong chickens are packaged in such a way that their heads and feet are not visible. Given that many people are extremely squeamish about such things I often giggle to myself wondering about the screams when an unsuspecting shopper gets one of these home and opens the package. A Silkie is obviously different but not so the Hong Kongs.

    "The Shaoxing/Sherry line": AKA, Determining the Extent to Which a Recipe has been Adapted

    in Cookbooks & References

    Posted

    Oh, for examples:

    Regional american food that calls for spice mixes (cajon seasoning, chili seasoning).  But not Old Bay, 'cause Old Bay is awesome (probably being hypocritical here)

     

    I think in indian recipes garam masala (a type of ground curr))y powder) should be given a pass, as it's not really an ingredient, more of a pointer to your-favorite-garam-masala-recipe.

    IMHO- 1) I never use a Shaoxing  if the bottle says "cooking wine".

                2) My current favorite is a Shaoxing  called "zhuang yuan hong" and also contains the words, "shao hsing hua tiao rice wine".

                3) I will use any Shaoxing that does not violate my rule #1.

                4) I will use Vermouth if, and only if, Shaoxing is unavailable.

                5) I never use sake or sherry.

                6) I always make my own garam-masala.

×
×
  • Create New...