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  1. “Most cheese” may depend on where you live. Artisanal European cheeses with DOP or similar designations are generally still produced with animal rennet but the majority of cheeses produced in the US and UK now use a microbial rennet or laboratory-produced chymosin. I know nothing of Chinese cheeses. I read (here, though I have not verified elsewhere)that the switch to laboratory-produced enzymes was in part due to the decline in veal consumption which drove up the price of calf rennet, the most common type, and provided more impetus to develop non-animal options. I was aware of this but didn’t realize how widespread their use had become. Here's a link to a list of vegetarian-friendly cheeses. Lots to choose from though none from China!
  2. blue_dolphin

    Breakfast 2022

    Inspired by @RWood and a 2-day old baguette: French toast, sliced peach and maple-sweetened yogurt
  3. Ahh, I’ve had that one for ages! Recipes I still use…or maybe I should say riff on… are the orange hummus which is good with veggies and is nice to include in a selection of dips, the lasagne al pesto and the pasta with marinated artichoke hearts where you drain the artichoke marinade into the skillet and sauté the onions (and additional vegetables) in it. Good luck with parking tonight and thanks for taking us along once again!
  4. blue_dolphin

    Canned sardines

    Another recipe from The Magic of Tinned Fish, the Sardine Po'Boy. Per the recipe, this is constructed by spreading French bread with a rémoulade dressing, then layering, in order, sardines, radishes, scallions, tomato, dill pickles, lettuce and a squeeze of lemon. I really liked this combination of flavors and textures but it was rather messy to eat. I picked out a lot of the crumb to make room for the filling so it's not as bready as it looks here. Good, but messy. A different loaf and less rémoulade would have been better but I think a mess would have ensued in any case. Having some sardines leftover, I considered re-inventing this as a salad with the bread turned into croutons but wanted to maintain the intent of getting a bit of everything in each bite so I tossed most of the ingredients together with the rémoulade and piled it on toasted baguette slices. Ran out of lettuce to I had to use baby kale. This was good, too. Could have been a sandwich on sliced bread. Or a filling for tomatoes or avocado.
  5. Can you say what you mean by bargain bin? Not sure where I'd look for a bargain mayo bin. Is it a whole store, like Aldi? It is kind of a bargain bin, I guess, but it's also one of my closest stores and can be pretty handy, hence my testing out their mayo. I generally won't buy food at "close-out" places like Big Lots because of the chance that they were stored in conditions that would impact quality, even if safe. Like sitting in a truck or loading dock in hot sun for days or weeks. I don't go to grocery stores all that often but when I do, I'll check out the bakery or produce mark-down shelves if they have them. Never seen a bin of mayo there. Curious what qualifies as a bargain bin...
  6. blue_dolphin

    Canned sardines

    Made the recipe for Fusilli with sardines, 'nduja, and pecorino from Chris McDade's book, The Magic of Tinned Fish, mentioned upthread. I used cascatelli instead of fusilli. Between the sardines, 'nduja and pecorino, plus butter to finish, it's very rich and is super flavorful for such a quick dish. A bit of an umami bomb as is. I'd add an equal volume of green vegetables like zucchini, peppers, rapini, etc. along with the pasta. I threw a bunch of steamed broccoli in with the leftovers and it helped balance out the richness and add textural contrast. Used a tin of these Matiz sardines which looked lovely and tasted excellent. Pretty much disappeared into the sauce.
  7. See if the info in this thread is helpful.
  8. My Aldi has their Burman's brand mayo regularly priced at $2.45 for a 30 oz jar. I grew up on Hellman's, usually buy Best Foods and like Dukes but I find the Aldi brand quite acceptable, especially considering the price.
  9. The dark gray plastic Ball brand screw-on lids have no gasket. But you do need separate lids for regular and wide mouth lids so the ones you describe still sound worth a try.
  10. The dark gray Ball brand screw cap lids that came out a few years ago are way better than the older and seriously leaky white ones. They come in both regular and wide mouth. I have to say I like the idea of just flipping the lid to fit both regular and wide jars so I'll probably check those out, too.
  11. For a ton of sandwich ideas, I heartily recommend Max Halley's Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread (eG-friendly Amazon.com link) Both the author and the book are very entertaining and it has pages of mayo variations (which can be made from scratch or by mixing in to mayo from your store-bought jar) but if you're not interested in investing in a sandwich book just to amp up your turkey sandwich, I'll share Max's secret to deliciousness - every sandwich should contain these 6 things: hot - The warm item may not be particularly handy if you're packing a sandwich and eating on the run but if you're using nice roast turkey, packing it separately and warming it gently in a microwave or toaster oven with a bit of broth definitely amps up a sandwich. Max is not a fan of cheese on sandwiches unless it's going to get warm and melty so sliding the cheese-topped bread into the toaster oven or broiler is another way to get a warm note. cold - Mayo is almost always going to be cool or cold, same with pickles. sweet - A relish can be both sweet and sour. Ditto pickled onions. Adding mustard and or hot sauce to jam makes a good sandwich condiment. sour - This can be as simple as a squeeze of lime or sprinkle of vinegar and might well be incorporated in one of the other ingredients like pickled veg. One of Max's mayo mix-ins is malt vinegar and it certainly amps up the mayo. I've made the piccalilli from the book and it's great on sandwiches as is sauerkraut or kimchi crunchy - Some options for crunch are bacon crumbles, pork rinds (scratchings, chicharrones, scrunchions or whatever you call them) potato stix, French fried onion rings that come in a can, any kind of flavored potato chips, kale chips or deep fried ramen noodles or sweet potato starch noodles. soft - Often this will be your meat or a spread. Guacamole, hummus, peanut butter, egg, avocado, even butter are all soft elements As far as bread goes, Max is a big fan of focaccia for sandwiches and I agree. I like to make my own, freeze it in sandwich sized slabs and heat it up in the toaster oven to get some nice crispness. Depending on the fillings, he also recommends baguette, mini-ciabatta rolls, English muffins, brioche. Edited to add that if I made that all sound too complicated, just try to get contrasting flavors and textures into your sandwiches. The temp contrasts are nice, if possible.
  12. My mom was an old school microbiologist and I don’t think she trusted that pre-cooked business so she treated hot dogs the same as breakfast sausages. Obviously no need to do it that way if something else works better for you.
  13. That’s the way my mom cooked dogs unless there was a grill going and I do the same.
  14. If I have an issue with an IP recipe that has previously worked well, I clean it thoroughly, replace the sealing ring with a new one and try again. Hasn’t failed me yet. You could just reseat the existing ring after cleaning but if I have a new one on hand, I’ll try that first and give the old one a second chance later.
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