Shel_B

Allow me to preface my question(s) by saying I know very little about baking. Over the years here I have learned a few things, but I'm still very much in the shallow end of the pool. My new friend likes cheesecake and I'd like to try this America's Test Kitchen no-bake (key) lime cheesecake as a treat for us somewhere down the line. https://www.youtube.com/watch?v=1Iz475ygAEM Julia uses a stand mixer when making the cheesecake. I don't have such a machine. I do have a very old and poorly designed electric hand mixer and one of these: Is it possible to make Julia's cheesecake with only the egg beater and by hand, with a mixing spoon, whisk, or something similar? I am not even considering using the electric hand mixer that I have as past experiences with it (two attempts) were awful. I am, however, considering buying a good electric hand mixer, maybe in time for the cheesecake, maybe not. So, could the recipe be made with an electric hand mixer? What would I need to do, or be aware of, if I went fully manual (egg beater, mixing spoons)? What would I lose, or gain, by making the recipe totally by hand? Tangentially, I like mixing things by hand even if it takes longer or is harder work.

I really appreciate your descriptions and images of Chinese food. Compared to what I've been exposed to, the food you present has far more interesting ingredients and is much more vibrant. Thanks for taking the time to post about your meals.

Expected to arrive in a few days: I've been thinking about getting a Bialetti moka pot for quite some time, and have been reluctant to click the "buy" button because it's not something I really need. But when I saw this one, the colors just grabbed me and I popped for it unhesitatingly ... my kitchen needs more color - I need more color in my life - and this will sit quite visibly next to the coffee grinder and small tea containers. I'm also pleased to have finally made the decision.

I pretty much agree with you on all points, although I've not looked into the details about adding vinegar. I've not noticed any difference in taste or the results with and without vinegar, although I've used a very small amount of it. I love the pressure cooker for making stock and broth ... quick, easy, efficient, and it frees up my time considerably.

... does it go by any other name? I've seen certain cuts go by different names in different geographical (and social) areas.

A few months ago I was introduced to Shoyu Chicken, soy-sauce marinated chicken thighs. It was this video that got me interested in the dish: https://youtu.be/J7ip778ulqo I was intrigued by its simplicity and potentially flavorful marinade. The first chance I got, I made the recipe. I was unhappy with the result, but saw the potential the recipe offered. I decided to experiment with it. The second attempt added an overnight marinade, additional brown sugar, adding Japanese brown rice vinegar (which I had overlooked the previous time I made the recipe), and paying attention to, and noting the amounts of, the aromatics being used. This was much improved, but the marinade was too astringent and sharp. I wanted something mellower. The next attempt was much better. I used the soy sauce mentioned in the video, and the ingredients told an interesting story. As a soy sauce that I'd use in stir fry and other cooking, the quality and ingredients would keep it on the sideline. But as a marinade for this dish, it definitely had potential. The sauce contains sugar, and is formulated to be, at least to my taste, mild and somewhat smooth. My spidey senses were on full alert. The "typical" soy sauce used in Hawaiian versions, Aloha brand, also includes sugar. I'll try the Aloha brand at some point. It's easy to come by as it's sold in a close-by market. I mixed the marinade a little differently. I used my home made chicken stock instead of water on the second try, and this time I went back to plain water. I also increased the soy sauce to 1 2/3 cups and the water to two cups. I added 1/2 cup brown sugar instead of the 1/4 called for in the initial recipe. Unfortunately, I had no chicken thighs in stock, but I'd recently picked up a big package of Costco drumsticks, and decided to use six of them for this dish today. I will go back to the thighs when I next make the dish. They look better and they cook better. Chicken was marinated overnight, and was cooked at a somewhat slower than the previous simmer for about 45 minutes. Afterwards, I let them sit in the marinade for 45 minutes before final preparation. Some of the chicken went under the broiler for five minutes and some were plated without that additional step. Both were good in their own way, and were I serving this to guests, I'd offer both choices. In all instances, the cooking liquid was strained and thickened with corn starch. I may decide to cook it down a little more before thickening, perhaps increase the flavor somewhat. Thus far, this dish shows great promise. It's simple to prepare, inexpensive to procure, and pleasant to partake. I shall continue working on this dish ... I'm getting close to what I'm seeking.

This os the container that came with my Vitamix. Over the years I've used it very little, perhaps a couple of dozen times. I bought other containers that were more useful to me, so I'd like to find a good home for this one. I plan to replace it with the taller, original 64-oz container. This container is in excellent condition. The blade is like new, the lid fits well and doesn't leak, and the Vitamix tamper is included. It's compatible with Classic G-Series machines, the Vitamix 5200, 5300, 6500, 750, and 7500. $100.00 + shipping, or make an offer. It sells for $170.00 thru Vitamix and Amazon. I'd consider the tall 64-oz container as a trade. https://www.vitamix.com/us/en_us/shop/low-profile-64-ounce-container

Great idea! Great friend! Thanks so much for posting. 👍👍

This popped up when I was watching some YouTube videos. Some of these things look like they may be useful for some folks at some time. I like the carrot slicer and the hand pie maker ... anything appeal to you, even if just for curiosity's sake? https://www.youtube.com/shorts/3lRrkJfnfM8?feature=share

TJ's has some decent cheeses and some good deals. I sometimes purchase Reggiano there both for convenience and the smaller size pieces which are easier to grate in some situations. Mostly I buy Stravecchio at Costco (it's always available) as it's only $12.99 per lb. Gotta buy a big chunk, though, about 1.5 lbs. Some years back, our local Whole Foods had a wheel of 54-month-old Reggiano and was selling chunks at a very good price ... Mr. Plastic did his job well that day. Reggiano Trivia: The oldest wheel ever opened was 23 years old. It was opened at a charity event in Barcelona in November of 2023.

That's nice. I've been looking for some variety in my sandos, and this is inspiring, esp. with the beans as I've just recently started exploring and experimenting with them. Did you use actual Parmesan cheese or a Reggiano. The crystallization suggests to me Reggiano, but maybe an older Parmesan?

I don't eat bacon much ... maybe once a year, if that, ergo, I don't know much about bacon. I do, however, sometimes cook with it, and when I need some bacon for cooking I buy just what I need from one of the nearby butchers or meat markets. At the most, it's usually it's just two or three strips. That said, I was at Costco recently and noticed that they had two brands of center cut bacon on offer. The bacon seemed leaner ... more meaty ... than the bacon I typically see. Is center cut bacon always meatier or leaner?

Bob's polenta, made creamy-style with melted and chunked banana, fresh blueberries, and Ethiopian French press coffee.

I love it: The hunter with his trusty Siamese Retriever.

On Saturday, I went out to dinner with a friend. We ate at a nearby Peruvian restaurant in part because Rebecca had never tried Peruvian food and I wanted to share the experience with her. I was looking for some new taste experiences for myself as well. The new experience was dessert: Lúcuma ice cream. Lúcuma is the fruit of a tree that grows in the Andean valleys of Bolivia, Ecuador, Chile and Peru. Even though I spent some time in Peru, and had a Peruvian lady friend, I never tasted lúcuma. I learned that the pulp of the fruit itself has a subtly sweet flavor and is somewhat dry with a mealy texture. In powder form, it is said that lúcuma tastes like butterscotch and sweet potato with undertones of maple syrup or caramel. The ice cream we shared had just that flavor profile and was quite delicious. I strongly suspect it was made with the powder. Overall, a nice treat that has instilled a desire to explore and experiment with lúcuma some more. Lúcuma reminds me somewhat of Candy Cap Mushrooms which have a strong maple flavor and aroma. Their extract is often used in desserts like ice cream, cakes, and cookies.

I came across this recently while looking for meat choices to make a pot roast or beef stew: Let me start by saying I've only braised or stewed beef twice in my life. I've used pork quite a bit though, and have made chicken numerous times. I've certainly never made a braise or a stew with meat that has been mechanically tenderized ... if that's a correct term for this. So ... What is "Blade tenderized"? Is it when the meat is punctured with needle-like spikes, or is it something else? How does this Costco tenderization effect the cooking results? I suppose the meat is more tender, although it's hard for me to imagine chuck or short ribs needing to be made more tender when being braised. What happens to the texture of the meat when treated in this manner? Is the end result better or worse in any way? Might the meat fall apart more easily, get stringier, etc. How might cooking time, temp, or technique need to be addressed?

I'm compelled to ask: how do you file or keep your recipes? Is there a thread here on storing recipes?

That looks great!

Peet's has a "Small Batch" subscription program in which I'm taking part. Each month I get a pound of coffee, each different and, thus far, enjoyable and interesting. For me, however, the pound doesn't last but about three weeks. I've been supplementing my subscription by buying interesting-looking coffee at TJ's. It's a price thing as well as a way of exploring and possibly discovering a jewel of a blend. This was my recent purchase at $8.99 for 13 ounces. It's one of the nicer TJ's coffees I've tried. More complex and aromatic than the others, with subtle hints of, I think, blueberry and citrus. If you're looking for a budget coffee that punches above its weight class, this blend is worth considering. Or, if you just want a good cuppa Joe, regardless of price, this is worth a look, tool. In any case, I like it ... 👍

I've not observed that. Time passes, I asked a friend and she wrote back: I know we can make phone calls inside Costco because I've had to call Ron to see which aisle he's at. Also, he's used the internet to see what Amazon is charging for a similar product.

There is another farm in the general area and I plan to contact them after the weekend when my upcoming schedule is better established. If I go, it's for me, not for a "commitment to the cause," whatever that cause may be.

The peppers have arrived, and at a great time. The meat for the dish I want to try them in is defrosting as I type. Eagerly waiting to give 'em a try. They smell great ... nice and smokey, but not quite as intense as my recent chipotle purchase. These appear to be a good alternative to chipotles, appearing to be closer to the morita than the meco. From what I've read, they're not quite as hot as chipotles, so that could be a good thing for some people and for some recipes. So, @blue_dolphin, thanks again for tip. These will be a great addition to my cooking.

The Wasabi growers never got back to me. I called - twice - and sent them a message through their online contact form. I would love to go down there. A friend was going to accompany me, and she is somewhat disappointed that I've not heard back.

Hassan's Eggs: Based on a recipe from Sami Tamimi's father, Hassan, these are boiled and halved eggs drizzled with Cugini's EVOO and lemon juice, sprinkled with Diamond Crystal salt, Quang Tri black pepper, a locally-made (Oaktown Spice Shop) Za'atar blend, and a mixture of Urfa and Aleppo pepper flakes. Nice with a dark, rich Ethiopian coffee and leftover pita bread to sop up the juices.