Shel_B
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Posts posted by Shel_B
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Yes, I checked eBay, and thus far all I could find were used blades. Cuisinart doesn't show them on their site, either.
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1 hour ago, weinoo said:
I was hoping you won't use round - not enough fat, connective tissue or flavor for this dish.
And I think the dish would be great over polenta.
I agree on both points. There's usually at least one type of polenta in the cabinet.
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I have an old Cuisinart Classic processor and the blade is kind of dull. I've been looking for a replacement (DLC 10) and can't seem to find a new one. There are some that claim to be that model, but they don't look like mine. Hence, the subject question.
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Today was the day. The beef cheeks arrived and I picked them up at Berkeley's Local Butcher. I've not opened the package yet, and will try to make the braise in the next day or two. Really looking forward to trying them.
The gang at the shop also provided some pork neck bones, a couple of chicken carcasses, and their luscious ground pork. On the agenda with peposo is Bolognese and bone broth. Just need a bit more chicken meat which I'll pick up at TJ's tomorrow.
I treated myself to a walnut chocolate chip cookie made with leaf lard.
All-in-all, a good day in Berkeley.
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22 minutes ago, blue_dolphin said:
I think your substitution of a longer time at lower temp is a good one. You could even do overnight in the fridge. B if you want to try the heat, go ahead. I'd keep it below 190°F. If it curdles, it's easy enough to see and you're just out a bit of buttermilk and cornmeal.
Thanks for your input. Sometimes I need a little reassurance about my ideas.
The only drawback I can see from putting the mixture in the fridge overnight is that it would need time to come up to room temp before using it. A minor issue to be sure. I can't think of any other downside.
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ATK has a recipe for corn muffins that I like. It includes adding cornmeal to milk and heating it in the microwave. The idea behind the technique is that the heated cornmeal mixture absorbs more liquid resulting in moister muffins.
I like the recipe and would like to try something similar with buttermilk. I have read, in multiple places, the buttermilk should not be heated. In lieu of heating the mixture I allow the cornmeal to soak for a long time at room temperature in the buttermilk, and the results are pretty good.
Could the buttermilk be heated, perhaps on the stovetop instead of in the microwave, to affect better absorption. I'm thinking to keep the temp no higher than 200-deg F.
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I didn't think I had anything to contribute here, and then I remembered the small, magnetic shelves that are attached to the fridge and (not shown) to a side of the Breville countertop oven. Since my kitchen is small and space is at a premium, these shelves are very handy. They come in a few sizes and are available through Amazon.
Click here to see an example (eG-friendly Amazon.com link)
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2 hours ago, Alex said:
Tupelo honey is delicious, and relatively expensive. I save mine for drizzling. As others have recommended, go local.
Not very expensive here, just a dollar or two more than clover honey for the same size container at the beekeeping supply shop that I mentioned.
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2 hours ago, palo said:
Seems Tupelo honey is available on Amazon in Canada, should be available in US as well - and of course Amazon is close to everybody 😀
It seems to be fairly easy to come by in my area ...
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33 minutes ago, blue_dolphin said:
Edited to add that if the market is a certified California farmers market, the rules are pretty strict about about requiring vendors to verify that they grow or make what they sell so you shouldn't have to worry about imported honey.
That's good to know. I don't think I knew that, although I should have. Thanks!
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5 minutes ago, rotuts said:
did the Berkley Bowl run out of honey ?
The issue for me is that I don't know the quality and purity of their honey.
“There is more honey being sold each year than existing bee populations are capable of producing and from some countries which don’t even have the climate or floral resources to produce large volumes of honey,” said Arturo Carrillo, coordinator of the Honey Authenticity Project, which estimates that about a third of worldwide honey imports could be counterfeit.
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The local honeys that I've tried don't have the flavor profile I'm seeking. That's not saying there's none that do, but I've not yet found what I'm looking for.
A friend who lives about 50 miles north of me just recommended a honey and beekeeping supplier near her home. They have a good selection of guaranteed unadulterated honeys, including Tupelo from a good location in Florida. I'm going to drive up there within the week and taste honeys and get an education.
Now that you mention the Sonoran Desert, I realize that I have a friend who lives in the area in Mexico. I'm sure she can be of some help.
Thanks. You've been more helpful than you know.
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I'm looking for a high quality, unadulterated, pure honey with a mild flavor to use in some recipes. I've read that much of the commercial honey isn't real, or has been cut with other sweeteners, and I definitely want to stay away from such products. Any suggestions?
I'm considering Tupelo honey, which I recall as being quite mild. Is my memory accurate?
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10 hours ago, blue_dolphin said:
I think frozen cobs would work for this purpose. I usually make my cob broth in the Instant Pot. See Kenji's comparison of a stove top simmer vs pressure cook for corn cob broth here.
Great to know. I got the inspiration to use corn stock from Jason Farmer who used the Instant Pot.
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5 hours ago, Katie Meadow said:
@Shel_B Options above are worth trying, since we're talking little money and an easy experiment. But have you tried Berkeley Bowl for fresh corn? They have had fresh corn, presumably from Mexico, all winter, and usually it's been decent. We bought some just two weeks ago to make corn and mushroom quesadillas. Not as sweet as local summer corn, but worth using in various dishes.
@Katie Meadow, thanks for the tip. I hadn't even thought about looking for corn this time of year. I'll check BB when next I'm over there.
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I often enjoy hoe cakes, sometimes called Johnny cakes, and also by other names. It's a simple recipe that has its roots in Native American cooking. Over the years, the original recipe has been "improved" with the addition of other ingredients besides the original corn and water, such as white flour, sugar, and so on. I make mine by closely following traditional methods.
Yesterday I saw a video where someone made stock from corn cobs which were left over from cutting the kernels from the cobs. I want to try this, and use the corn cob stock instead of water in my hoe cakes. Unfortunately, there ain't no fresh corn around here at this time of the year. However, I've seen frozen corn-on-the-cob and I'm wondering if the frozen cobs would make a decent stock. The ingredients are just cobs and water, and
maybe a touch of salt. Would I be wasting my time using frozen cobs, or do you think it's worth a try? I'm inclined to give it a shot, but would also appreciate some feedback.
Another thought would be to use frozen kernels, whiz 'em around in the Vitamix with some water, and then heat and strain the results. Any thoughts on that technique?
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41 minutes ago, BeeZee said:
Do you think you could freeze it as a flattened mass, thin enough to break off pieces? You could make a bunch of smaller chunks and re-bag them, or leave that flattened pack and break off as desired?
FWIW, I've been using that technique for rice for many years. Works great, saves a lot of space.
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On 3/25/2024 at 11:01 AM, ElsieD said:
What makes this bay leaf so good? I ask because I have 2 bay leaves left and need to buy more. How do the prices of the bay leaves and oregano compare to the standard run-of-the-mill varieties?
@ElsieDWhile I found the bay leaves, I've not yet used any, but I can speak to prices. I paid $3.95 for the package of oregano and $4.95 for the Bay leaves which, when compared to commercial and other "spice shop" prices makes it less expensive than some products based on cost per ounce. However, the cost for these herbs depends greatly upon where you buy them. I found Amazon, for example, to be more expensive than my local shops, but many people don't have local shops that carry such items.
Good luck in your quest, and please let us know what you ended up with.
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1 hour ago, AAQuesada said:
Wait until you try the bay leaf! I have the Sicilian brand (I've mentioned it before elsewhere) it's pretty amazing.
I found this recently:
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A dry, very well-toasted, fork-split, commercial English muffin (Trader Joe's is a good example) with a slice of sharp cheddar placed between the halves. The heat of the freshly toasted muffin melts the cheese providing a nice contrast to the crisp muffin slices. Sometimes I'll add a generous grind of black pepper to the sandwich, usually Kampot or Anakuzhy.
I also enjoy a Diet Coke with Chinese take out food. It's the only time I drink the stuff, but it's got to be very cold, so the can and the glass spend a few minutes in the freezer before drinking the Coke.
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12 minutes ago, Katie Meadow said:
Where are you buying these Italian oreganos? At an East Bay spice store or on line?
I purchased the Calabrian oregano at Berkeley Bowl and the Sicilian at a little Italian grocery in El Cerrito called Giovanni's, 1600 Liberty Street at Potrero.
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... and boy, am I glad I did.
Over the years I;ve purchased numerous brands of oregano, from commercial-supermarket oregano to oregano sold by spice shops, like Penzeys, etc. None of those oreganos had the deep flavor and robust aroma of what I used tonight. They are lifeless by comparison.
I bought a Calabrian oregano and a Sicilian-grown oregano. They are similar, although the differences are subtle. While I didn't cook a dish using these herbs, I mixed an equal amount into equal amounts of passata and warmed them both to the same temperature. It was hard for me to detect much difference, although the Sicilian seemed a skosh sweeter. More comparisons are needed.
One thing is clear, I will not go back to those other oreganos. However, it would be interesting to compare these to similarly-packaged Greek oregano.
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6 hours ago, AAQuesada said:
I humbly suggest the age old method of learning a recipe. Bring a 12 pack of beer to the chef for the kitchen staff to drink after work and ask politely for the recipe saying how much you love it. Just me .02c
This worked for me with a shrimp dish I had in Scottsdale, although no beer was involved, just a polite request.
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Does this count as it's not a movie? Dinner Party Diaries is a new series on Amazon exploring parties hosted by José Andrés:
https://www.amazon.com/Dinner-Party-Diaries-José-Andrés/dp/B0CVLHSSHD/ref=sr_1_1?
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Dull food-processor blade options
in Kitchen Consumer
Posted · Edited by Shel_B
Additional information (log)
Would you be kind enough to explain the infamous recall? I know nothing about it and, until this moment, never heard of it.
Added: I did a Google search and found the information. Thanks for the heads up.