FauxPas
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Posts posted by FauxPas
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8 hours ago, liuzhou said:
It contained nine 525g cans of "Military Specific Reserve" stewed beef from Russia!
You could resell it on eBay. 😆
Someone in Sochi, Russia is selling cans of something similar for $22.50 US per can. And they were canned in 2017 with a shelf life of 4 years! 😮
https://www.ebay.com/itm/184911103816
Or this one from Ukraine. $49.90 US. 😕 Not sure what to say about this listing.
Russian soldier s canned trophy Army Tushonka - canned meat War 2022 Ukraine
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Simple wings, but my husband adores them. 🙂
He's also really happy that a Canadian golfer did so well in PHX today and loves the back and forth in the football game, he's positively bubbly. Quite cute, really. 😄
And now that the game is over, I know my cousins are ready for some celebrating!
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12 hours ago, Smithy said:
So the the chicken was seasoned with cumin, salt, coriander and salty language.
That last bit made me laugh out loud! 🙂
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11 minutes ago, MaryIsobel said:
My posts kind of fizzled out due to a loss of wifi and ongoing dental work.
I was wondering how things went. I hope your husband's mouth is feeling ok and that he's happy with how things have gone!
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7 hours ago, Senior Sea Kayaker said:
Another option for a glut of peppers is to freeze them if they are going to be cooked and the texture doesn't matter.
Top and split down the middle, deseed, freeze on a sheet then store in a ziplock. I've done this with bell peppers as well as
thai, jalapeno and scotch bonnets (although I freeze the thai and bonnets whole).
Peppers do freeze well! I've even frozen bell peppers whole a few times when I was really rushed. But I prefer to cut them in strips and dices and then freeze. The strips can be easily used in fajitas, which we make fairly often with leftover steak or chicken. The diced ones go into veggie lasagne, chili, soups or casseroles.
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On 1/30/2023 at 3:20 PM, Anna N said:
I even have a favourite pepper and sausage dish which is really a pepperonata with added protein (although I manage not to include green peppers!)
I make something like that also. I love it!
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On 1/30/2023 at 5:59 AM, weinoo said:
Said potatoes - don't even ask me how they were prepared, other than the perfect frying at the end. So a really crispy shell, with creamy mashed potatoes within.
10 hours ago, gfweb said:Those potatoes look almost like pave.
The menu says "Pommes Dauphine". Mashed potatoes and choux pastry, then fried.
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8 minutes ago, Anna N said:
Also true but we were talking about taste rather than health, I thought.
I should have stated up front that I have tasted that sauce and found it too sweet for my liking. But I also don't want that amount of sugars in my food, especially if it's a hidden flavour. If I want a ton of sugar, I might as well taste it.
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4 minutes ago, Anna N said:
Don't necessarily think that the requirement to list the most abundant ingredient first necessarily can be interpreted as being its primary taste. Vinegar can definitely modify the sweetness even if it's not in similar quantities.
That's true.
But many of us are looking to reduce unnecessary sugars. 🙂
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1 minute ago, Dave the Cook said:
What do you suppose "cooking molasses" is?
I wondered about that, also!
Cooking molasses is a blend of blackstrap and fancy molasses. It’s darker than fancy molasses and less sweet with a more “full flavoured” taste. Cooking molasses is a common substitute for fancy molasses in many recipes and has a much more robust flavour than fancy molasses.
https://www.gallowaysfoods.com/sweeteners/crosbys-cooking-molasses
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7 hours ago, Smithy said:
What's the flavor profile? Is it sweet, tart, sticky, hot,...?
There are a few different versions but the Original version's contents are listed below. So I think it must be a fairly sweet sauce also. Sugar is #1 and molasses not far behind.
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Do you ever make your own BBQ sauce, @Smithy?
We often do have a jar of something commercial in the fridge but, if I plan properly, I prefer to make my own sauce.
I don't have a set recipe. I like to start with a basic one like this one called Kansas City BBQ Sauce and then modify it, if necessary.
If you don't want it quite as sweet, you can use tomato sauce/paste in place of the ketchup, reduce the sugar, increase the spice, etc.
Of course, BBQ specialists will know all about the variations between Kansas City, Memphis, Carolina styles and so forth. Serious Eats has an overview with some recipe links here.
I'm probably not telling you anything you don't already know though!!!! 🙂
And sometimes, it just makes sense to use a commercial product.
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7 minutes ago, Smithy said:
Result: not bad at all. I'm not crazy about cloves, and the pickling spice mix has them in abundance, but otherwise the flavors are good.
I did wonder about the composition of the pickling spice mix. But I like the re-use of the pickling brine!!!! 🙂
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Congrats to @gfron1!!!!
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How is the food today, @JoNorvelleWalker? And how are you doing?
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@MaryIsobel, oh wow, I feel for your husband. That sounds brutal. How long until all his dental work is completed? Will he be getting implants? Poor guy, when will he be able to chew again? I see your plans for smoothies, broths, etc. Makes sense. Hugs to you both and hope he heals really quickly.
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1 hour ago, blue_dolphin said:
Tiny fractions are a cookbook pet peeve of mine. In this particular book, I find them readable but close to problem territory. I still prefer cooking from paper books but easy zooming is certainly an ebook advantage!
Argggh. I hate having to cook with fractions, even when they are easy to read, ha. Give me grams and milliliters, please. Pretty sure you are on the same wavelength. 🙂
I prefer paper books for cooking also. Even though I read lots of stuff on my Kindle reader or my phone or laptop, when I am in the kitchen cooking, I want a print-out or a book these days. I have over 200 cookbooks on Kindle or Epub and I almost never use them.
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Vivian Howard starts with Noma but then talks about Chef and the Farmer's closing and re-opening, in this NY Times article.
Some of these folks should check out @gfron1's model. Fine dining doesn't necessarily require all that expensive equipment, for example.
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24 minutes ago, Shelby said:
Either way, Dorothy is delicious 😄
That's the important thing! 🙂
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On 1/17/2023 at 9:09 AM, ElsieD said:
I love the salad bowl. It's a beautiful. What is Dorothy Lynch dressing?
4 hours ago, Shelby said:It's kind of like French dressing only better IMO.
I was curious also, so looked it up. Ingredients are:
Tomato Soup (Water, Tomato Paste, Modified Cornstarch, Distilled White Vinegar, Salt, Rice Flour, Sodium Benzoate added as a preservative, Citric Acid, Onion Powder), Sugar, Soybean Oil, Vinegar, Salt, Spices, Xanthan Gum, Potassium Sorbate to maintain freshness, Nisin (Natural Preservative). Natural Flavoring.
NOTE: Dorothy Lynch Home Style contains NO monosodium glutamate (MSG).
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17 hours ago, KennethT said:
I really liked this calathia (with the pink stripes)
Is it also edible? Or just a lovely volunteer that popped up amongst the culinary plants? 🙂
Your wife is always so adorable!
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16 hours ago, BeeZee said:
This is not, strictly speaking, about cooking...but rather about storage of an ingredient. I was given a gift of homemade herb vinegar. It is in a really large glass bottle, fresh (now pickled) herbs suspended in the vinegar. The bottle has a cork with some wax sealing it. I want to decant it into smaller containers. I plan to strain out those herbs. Additionally, as the vinegar had vegetation in it, is it better to store in the fridge once opened (as it isn't unadulterated vinegar)?
I would definitely refrigerate it, though I am sure some people might not. U of Maine Co-op Extension says:
QuoteTo store your vinegar, refrigerate it and use within 3 months. For longer, shelf-stable storage, heat process the jars by processing pints for 10 minutes in a boiling water bath canner with 1/4-inch headspace.
If your flavored vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness or sliminess, discard the product and do not use any of it that is left.
https://extension.umaine.edu/food-health/food-preservation/lets-preserve-herbal-vinegar/
U Georgia Extension suggests refrigeration is not essential, but it is recommended to extend quality.
QuoteStoring the Vinegar
Store the flavored vinegars in a cool, dark place. Refrigeration is best for retention of freshness and flavors. Date the bottles or jars when they are opened. If properly prepared and bottled, flavored vinegars should keep for up to 3 months in cool storage. Fruit vinegars in particular may start to brown and change flavor noticeably after that. Refrigeration of all flavored vinegars may extend the quality for 6 to 8 months. Always keep vinegar bottles tightly sealed. After six months, even if there is no sign of spoilage, taste the vinegar before using to make sure the flavor is still good. If a flavored vinegar ever has mold on or in it, or signs of fermentation such as bubbling, cloudiness, or sliminess, throw it away without using any of the vinegar for any purpose.
https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf
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1 hour ago, AlaMoi said:
Peach Cobble
What size pan do you use for this cobbler? Is that about 8" x 8" or smaller? Thx! 🙂
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55 minutes ago, Smithy said:
I'm going to town today and have put pickling spices and salt on the shopping list, but there's still probably some sort of good main dish to make with some of these beauties. What would you do?
Maybe a tamale pie? To me, that means something along the lines of beans, tomato and mixed peppers covered with a cornbread topping and baked. I like to add quite a bit of chopped jalapenos. Ground beef can also be added.
Edited to add: I don't know that a recipe is needed for a dish like this, but here's Kenji's version:
https://www.seriouseats.com/american-tamale-pie-quick-and-easy-food-lab-recipe
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Unexpected Food Gifts
in Food Traditions & Culture
Posted
I wonder if anyone is actually buying them, though! 😄