blue_dolphin
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Posts posted by blue_dolphin
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28 minutes ago, Kim Shook said:
I was buying Dave's until Mr. Kim when shopping alone recently and saw the price. He says no more Dave's in this house. He never does that, so I'm letting him have this one!
I'd never try to foment marital discord, but what's Mr. Kim's price range? Or does he bake his own? Or depend on you to do so?
Decent bread often seems to cost more than I expect, but the bottom line is nothing compared with meat, which I rarely eat. So until I master bread baking myself, I go ahead and buy my $4 baguettes and $8 boules from Roan Mills.
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On 12/29/2020 at 10:13 PM, JoNorvelleWalker said:
Now that I have a Blendtec I decided to test the assertion that it was possible to make ice cream in a blender. I basically followed the everythingkitchens frozen fruit ice cream recipe:
https://www.everythingkitchens.com/how-to-make-ice-cream-blendtec.html
I've had a Blendtec for quite a few years and, until reading this, never noticed that it had an "Ice Cream" button. I had some milk in the fridge that tasted fine but was past it's "best by" date so this recipe's frozen milk cubes was a good use for it. I also had some of the best O'Henry peaches of the summer stashed in the freezer so I made some peach ice cream.
My only issue was that once the blades started to turn, 9 of the cubes quickly aligned themselves into a neat 3 x 3 shelf that supported several of the remaining cubes and the fruit about midway up the blender jar. Next time, I'll either drop the cubes and fruit in after starting the cycle or try using the Wildside jar.
But I will try it again. I often end up with unused milk about to turn. Usually it goes into whole milk ricotta but now I have another use.
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3 hours ago, Toliver said:
I just sent off an email to Amazon's Copyright Infringement Department asking them to investigate this cookbook and its claimed association with Christopher Kimball's "Milk Street".
I will post any answer I get about the cookbook.
Given Kimball's litigious reputation, it was a rather brazen choice to include his name in the description! But I'd guess the author is not a fluent English speaker and perhaps unaware!
I noticed that one of this author's other Dec 2020 releases (as mentioned by @ElsieD ) is The Complete Half Baked Harvest Cookbook: 1001 Fast, Healthy, Budget- Friendly Recipes that Everyone Can Afford (eG-friendly Amazon.com link), though this one makes no mention of Tieghan Gerard, who writes the Half Baked Harvest blog and has authored 2 well regarded cookbooks.
Going farther down the rabbit hole, I found several similar cookbooks, by other authors, that include "Half Baked Harvest" in their titles.
Most of these are offered for free via Amazon's "Kindle Unlimited" program. Since that's a paid program, I'd say that makes Amazon a seller of this material and that they'd want to be more careful than in earlier cases where other entities were offering counterfeit hard copy books for sale on Amazon.
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50 minutes ago, Ann_T said:
@blue_dolphin, Outside. On a gas grill.
Wow, I'm always impressed with Moe's breakfasts but grilling outside takes it to another level!
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@liamsaunt, that is one beautiful poached egg!
@Ann_T, how do you grill the quail? Some sort of indoor set up? Or are you really outside building a fire in the wee hours of the morning? They look gorgeous!
Scrambled egg sandwich on toasted whole grain sourdough smeared with Vivian Howard's Little Green Dress and Red Leicester cheese melted on one side
Edited to add the diced country ham scrambled in with the egg
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Sorry they didn't offer you a full size option!
15 minutes ago, JoNorvelleWalker said:Still it would have been nice to have a frost free freezer.
Yes, that was the best part of getting rid of my old one!
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13 hours ago, JoNorvelleWalker said:
The bananas are still mushy and drowning in brown ooze.
There is a reason that I bought a blast freezer.
What's the temp inside your brown ooze freezer? It seems like you could make a food-safety liability case for a replacement or repair.
When I was living in my last apartment, the landlord decided to stop including refrigerators. They told me if I bought my own fridge, I could take $25/mo off the rent. I was delighted to do so. I'd have paid them to haul the awful little thing away. It is common in California for rental units to come without refrigerators, probably not so much in your area.
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OK, @rotuts, here you go...
I ordered online for curbside pick-up at my local Shack:
I arrived right on time. Took about 10 min before they brought out my food. Next time, I might do their "walk-in" pick-up since they have a service counter set up outside and so I don't think it's necessary to go inside.
I decided to take my order home instead of eating in the car. As mentioned above, I got the Korean-Style Fried Chick'n Sandwich and an order of Gochujang Fries
Fries were not hot so I reheated them in the CSO. As you can see, there are a ton of them, with what I'd say is an insufficient amount of gochujang mayo. I've made gochujang mayo for sandwiches before but never tried it with fries. Excellent.
There was a very thin, very very crisp coating on the chicken breast topped with a smear of a sweet/hot gochujang-glaze and a smallish amount of kimchi slaw on the bottom bun, under the chicken. The chicken was real meat, nicely cooked, not dry or processed like nuggets. I'd have liked more slaw and found the ingredients weren't really distributed in a way that you could get them all in one bite. But hey, it's fast food, what do you want? I ate most of the sandwich and about half the fries.
The sandwich was fine, I'd certainly take it over Chik-fil-A but if I'm going to Shake Shack, I'd go with a burger.
Thanks to @rotuts for starting this thread. This was the first meal I've had since March that was not prepared by me so it was quite a treat!
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16 hours ago, JoNorvelleWalker said:
Now a day later the bananas are brown liquid. I was hoping at least for something semisolid. Where did I go wrong? Could I still use them for a smoothie?
For 10+ years, I had a smoothie every weekday. Frozen bananas were often included. Depending on how ripe they were when frozen, color ranged from off-white to beige/tan. I never encountered a brown liquid banana in a functional freezer and if I did, it would be discarded.
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1 minute ago, ElsieD said:
I'm curious - is the buffet food served to you or is it help yourself? From what I have read, buffet places in this neck of the woods serve the food, you are not allowed to touch anything.
I'm curious about that, too. Last year, when the pandemic began, my Whole Foods was in the midst of a big remodel that would greatly increase their serve-yourself prepared food space and an enlarged eat-in area. From what I've seen, none of that added space is being used for its intended purpose. Maybe that's because I generally zip in and out as early in the AM as possible and they are just not set up?
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That Korean chicken sandwich sounds pretty good. Looks like today may be the first day. I could order online and pick one up for the team. I will consider.
Take-out only, as is the case for all restaurants these days.
I'm not fond of eating in my car and the local Shack is around 15 min away so that's a long time for stuff to sit, especially if it already sat around before pick-up.
Nonetheless, I have placed one Korean-Style Fried Chick'n Sandwich and one order of Gochujang Fries in my online shopping bag.
I have a few hours to consider further before they open at 11 AM.
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On 1/2/2021 at 5:44 AM, weinoo said:
Anyone have this - it's landed on many top cookbooks of 2020 lists?
I just got around to placing my order for the book. An author interview with Edd Kimber chatting with Nicole Rucker (author of Dappled) via LA's Now Serving cookbook shop sold me so I ordered it from them. The interview can be found in their list of recorded events here, by scrolling down to Sept 6. It suffers from Zoom lags but overall, I found it an enjoyable listen.
That list includes author interviews from several other books on this WP list, including The Flavor Equation (Oct 27, Nic Sharma with Samin Nosrat), Mosquito Supper Club (Apr 22, Melissa M. Martin with Jeff Gordinier), Parwana (Oct 19, Durkhanai Ayubi with Evan Kleiman), Chicano Eats (June 30, Esteban Castillo with Javier Cabral) and In Bibi's Kitchen (Oct 15, Hawa Hassan with Stephen Satterfield.) The last one disappointed me a bit because it barely touched on cooking from the book but it's still a good interview.
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Made the Belgian Hot Chocolate from David Lebovitz's blog, a recipe that he credits to Wittamer.
These little Limoges chocolate cups hold about 2.5 -3 oz so a half batch of that recipe makes about 6 servings.
Cookie on the side was a gift from my Transylvanian cousin!
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On 12/23/2020 at 7:52 AM, Kim Shook said:
I have nowhere near this amount of decorating sugars & sprinkles, but you've given me a great idea to get them out of my spice cupboard and box them up together. Thanks!
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8 hours ago, weinoo said:
Why do I own like all of the Thermo Works - pops, dots, pens, alarms, etc...? Great products.
I actually just bought the WAND.
I'm a collector as well. Got the Thermapen first but I use the Pop more because it's easier not to break my finger nails pulling out the probe on the pen. The Dot is stuck up on my wall oven full time with an air probe inside to monitor the temp. Can easily move the probe over to the CSO on the counter next to it or swap it for a penetration probe. I like the Alarm for deep frying and candy or jam making, although the dot works for that, too. I have a little IR thermometer from them for checking pans but haven't bought a Wand yet. I've been thinking of trying one of their little pH meters. My lab experience has made me wary of trying to maintain pH electrodes used with any sort of gunky material, which would include most foods. Maybe these are better.
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Yesterday, I had a ham & cheese croissant that I picked up at Roan Mills. I was too hungry to pose it for a photo.
Today, I have balsamic roasted onions with sage on toast with shaved Parmigiano Reggiano
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21 hours ago, Darienne said:
Potato and pea filled Indian Samosas.
Instead of potato & green peas, Vivian Howard's Deep Run Roots has a recipe for Rutabaga and Black-Eyed Pea Samosas with a Cilantro Buttermilk Sauce that I've been wanting to try. Could be good for a New Year's project.
I'm lacking both rutabaga and the spring roll wrappers she uses. Obtaining both would require visits to 2 stores and that's not happening. I can probably sub in another root and maybe use phyllo for the wrapper then bake instead of deep frying.
Let's see what happens....
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3 hours ago, Anna N said:
Yes, of course. I am completely aware of this. Nevertheless, if you are going to offer a recipe then there ought to be some way you could come close to the photographed dish. This photograph appears to ignore the laws of physics.
Via Amazon’s Look Inside feature, I was able to see some photos from the book, including a nori/rice sandwich with what looked like a vegetable filling. I’m disappointed to hear they don’t explain how to do it. Maybe assemble the two nori/rice rafts close to each other on a piece of plastic wrap, top one with the filling then use the plastic wrap as a tool to bring them together, as one might close a book? Could work if the rice was firmly pressed. Trying to pick it up and take a bite would be another matter entirely 🤣I found the grilled cheese on apple slices intriguing. Could you actually get melty cheese before the apples cook to mush?
Too bad it’s $10.99 now. I've been having trouble sleeping and assembling such sandwiches in my head could be good therapy...or at least kill some time! -
12 minutes ago, Tri2Cook said:
Does anybody else feel like it's possible to go too far with this, at least for some uses?
I dunno if it's taking the caramelization step too far or using too much of the onions but I found the dip using them in Vivian Howard's recent book to be unpleasantly sweet, in much the way that you describe. It calls for 2/3 cup of caramelized onions to make 2 cups of dip. Given my 4 lbs of onions reduced to 1.5 cups, that's a lot. At first, I blamed the sweetness on the balsamic vinegar that Vivian adds to the onions (along with garlic and Worcestershire) before adding them to the dip. So I made it again, using sherry vinegar instead because I've used that in other dip recipes. Still too sweet.
I could try again and just dial back the onions but I'm not sure it's worth the effort.
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Reem Assil’s za’atar egg salad sandwiches from this Guardian article, 'Cooking as therapy': California's top chefs on the recipes that got them through 2020, that @Anna N shared yesterday.
Edited to add that the recipe calls for 2T za'atar for 4 eggs. I thought 1T seemed like enough. It also calls for 1 t salt. The za'atar I used (Penzy's) lists salt as it's last ingredient so I left it out and just added a pinch to taste at the end.
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Thanks, @Anna N, for sharing this. I've been reading so many wrenching restaurant stories these days that I almost didn't click on this topic at all because I thought it might lead to more tales of financial struggles, heartbreak and loss.
Instead, it was actually a delightful read. In the case of each chef, there was a dish that seemed to be the focus of the interview but the recipe shared was always for something else! I'd love to have seen the recipes for Sarah Kirnon's jerk chicken, Alice Water's tomato confit and Reem Assil's maqluba and spice mix. I was hoping for a chicken stock recipe from Gilbert Pilgram but his margarita recipe is a pure delight! The last sentence, about never, ever having more than 3 is undoubtedly wise advice, but it's the paragraph before it that I want to copy out and remember:
QuotePlay music while you drink it, you are throwing a mini-fiesta. Making a cocktail at home should always be celebratory. Toast to a happy memory, to your hair, your clean underwear, your friend’s lipstick, a badly trimmed beard, a rainy, shitty day. A good toast renews the soul.
2 hours ago, Maison Rustique said:That egg salad!
I know! I'm going to put a few eggs on to cook so I can try it!
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7 minutes ago, shain said:
I'm actually adding the sugar after baking, doin so earlier might retain moisture, while adding it later reduce water activity. My goal is preservation rather than added browning.
Ah, I missed that about the sugar. My onions are certainly on the juicy side and I keep them in the freezer, they're not low moisture preservation candidates!
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1 minute ago, Anna N said:
Two things that stood out to me about your method:
Your cooking vessel — ceramic rather than metal?
The much larger chunks of onion?
I suspect these two things keep the onions from burning while allowing them the necessary length of time to properly caramelize.
I suspect both of those things help. I think the challenge of using an oven is uneven browning and part of that is likely due to less frequent stirring.
Most of my baking dishes are either glass or ceramic and I suspect that helps. And the larger pieces of onion can end up with browned edges here and there without turning entirely into crispy critters so you're right that helps, too.
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I've mentioned making caramelized onions in the oven before and promised @Anna N to share my method. @shain nudged me in that direction with his post earlier.
On one hand, they are certainly caramelized onions, but with the addition of sage and balsamic vinegar, they may not be everyone's caramelized onions.
I riff off a recipe in Deborah Madison's Savory Way for Roasted Onions with Sage which shares similarities to what @shain does. It calls for:
2 lbs red or yellow onions, cut into rounds ~ 1/2 inch (I usually go with ~ 1/4" slices and halve or quarter the onions before slicing to avoid long stringy bits.
salt (I usually go with a generous pinch, < 1t)
2-4 T olive oil
a dozen fresh sage leaves (or a lot more, depending...)
1 t ground pepper
2 T balsamic vinegar (@shain uses some brown sugar which I imagine would have a similar effect on browning)
Everything gets tossed together, then Madison roasts the onions @ 375°F, covered for ~ 30 min and then for an additional 30 min or more
I tend to give them 45 min - an hour covered and another hour or more uncovered, stirring every 15 min or so.
Here are today's onions ready for the oven:
After ~ 1 hr covered and ready to go back into the oven uncovered:
After 15 min, uncovered.
Below is about an hour later (1 hr covered, 1 hr 15 min uncovered) and they would be nice roasted onions at this point
About 45 minutes after the photo above (1 hr covered, 2 hrs uncovered)
And where I stopped, half an hour later (1 hr covered, 2.5 hrs uncovered). For a truly caramelized onion, I'd have let them go further, but I wanted something in between roasted and completely caramelized.
I started with ~ 4 lbs of yellow onions and ended up with around a pound, an amount that fit handily in a 1 qt zip-lock.
These make delicious crostini, topped with shaved Parmesan. I also like them tossed with roasted cauliflower and parsley, with or without pasta and/or garbanzo beans.
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Home Made Ice Cream (2015– )
in Pastry & Baking
Posted
I guess I'm out then!