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haresfur

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Posts posted by haresfur


  1. On 5/7/2020 at 9:08 PM, Anna N said:

    Not a fan of sous viding the “diaper” that is often a part of this packaging.

     

    My beef bloke doesn't use those or styrofoam trays for that matter. He sometimes uses biodegradable bags that I wouldn't trust. I know it is a little thing but I like to minimise plastic use where I can.

    • Like 2

  2. 1 hour ago, MetsFan5 said:

    I do have a vacuum sealer and the meat I get from my local butcher is vacuumed packed. I’m assuming a filet would be best done for a first time SV. We have a Big Green Egg and generally use that for larger cuts. 

     

    Other people are not as cavalier as I, but I sous vide meat in the vacuum packs they came in unless I want to put something in with it. I use a non-chamber sealer if I want to use a new bag unless there is a lot of liquid, where I use freezer zip-lock bags.

     

    I mostly do porterhouse for steaks and for sv, I don't think bone-in adds anything. I find I like to go a little higher in temperature than I would for conventional cooking, so 58-59 C. Maybe with a filet, I'd try lower.

     

    Chicken breasts at 60 C are great for chicken parma or throwing into salads.


  3. On 6/10/2020 at 4:01 AM, kayb said:

     

    I have never tried them. But I have some milk that's about to go south, so I think I'll make some ricotta, stuff a few and try my hand at it.

     

    I prefer tempura zuke flowers without the stuffing

    • Like 1

  4. On 6/18/2020 at 2:50 AM, heidih said:

    Those keaves are one of the many rewards of growing your own vegetables. That and letting the broccoli flower - pretty ad still tasty. I may be in the minority on mature broc.

     

    In better times, we can go to a market garden/restaurant/car detailing place staffed in part by developmentally disabled people. They gave us a pile of broccoli leaves to stir fry. Not sure I'd go for them all the time, but a nice change.


  5. On 6/10/2020 at 11:11 PM, Darienne said:

    There's really no need to buy a dehydrator.  I have dehydrated many items in my oven.   Just turn the oven to its lowest temperature and stick a double oven glove in the opening.  Voilà.  A dehydrator par excellence. 

     

    Good point. My new oven will hold a temperature down to 30 C. With fan-forced, I don't need to keep the door open. I have dried herbs but haven't tried anything wetter.

     

    My hint from when I had a dehydrator is to dip apple slices in orange juice before drying so they don't turn brown. Tastes nice, too.

     

    Anyone have a good source for optimum drying temperatures of different foods?

    • Like 1

  6. 5 hours ago, SLB said:

    So, I got me a dehydrator in February.  Although I have exactly zero room anywhere in my kitchen for any more stuff, I felt I needed it because I have a group of friends I camp/backpack with, and we're trying to take on longer trips --  this plan emerged before the pandemic sat us all down inside --  and carrying a week-plus of non-dehydrated food is . . . well, I'm not into it.  

     

    I am the meal planner for this group, and am a real believer in real food on the trail.  Oh.My.God.  The weight that comes off in this process!  Nothing takes up any space once you're done!!  I am LOSING MY MIND with the possibilities!!

     

    I should've BEEN had a dehydrator.  It's glorious.  I'm now dehydrating everything in sight, to assess results and to experiment with reconstituted meals.  The cookbook that I'm using (it has a whole chapter just on camp food) is "The Dehydrator Bible".  Some of what's in this book seems strange (there's a suggestion for a five-minute blanch for rhubarb, which seems . . . disastrous).  

     

    Anyway -- I'm pretty sure that nobody here except possibly me needs this, but a number of the state extension departments are running preserving courses right now, in part because so many people have resumed eating at home and bulk-buying.  UMaine is actually offering to pair you with a Master Preserver for the duration of the growing season.  You do have to be a Maine resident for that service.   

     

    I thought this was such a wonderful, wonderful response to this crisis.  

     

    Doing a backpacking trip on mostly beef jerky and raman noodles was, um, a mistake.🤢

    • Like 2
    • Haha 5

  7. 12 hours ago, kayb said:

     

    Used to be in East Arkansas, if you hit and killed a deer, particularly if you disabled your car, you called the sheriff's department to send a wrecker. They'd also send a couple of trusties from the county jail who'd field-dress the deer, give a haunch to the wrecker operator in exchange for your tow fee, and take the rest back to the jail. And there would be venison for dinner in a day or two.

     

    Waste not, and all that.

     

     

    A friend in Alaska said you can get on a roadkill registry there. If someone reports hitting an animal, they call the next person on the list to come get it within 24 hours. She posted pictures of herself and some other very messy women after cutting apart a moose.

    • Like 2

  8. Sauerkraut update. Pulled a pint out of the crock today. I was going to put it all in jars in the fridge but I don't have enough room so I'll just take it out bit by bit. I guess I could can it in mason jars but that apparently kills the good probiotic stuff. For some reason, after I sealed the crock back up, it started burping away again. The product:

    Vb0vFJo5NdloWzxlOdL94equ1aLZ89GX5wcWkOE01EfEzfVZHxcZsg_QaudTV3PQeffKN-Y4O4keQnuGLi5AmkmcLLcTzlnKdhX61nHWiXO4AQ6BS7MfsWKmXjxme2XvduP6MHegRdtQOhXQ3hKUEceI86Yi1ZwcueDfmXx88h-ZbHKp9s1JNlcW78n0WoqByEUxnwQ6sQUq5P1adbbvtviB7RukeFzYKPAwUOpHAAmEUsIM1c7Wg3pg6gfB4sOobIYH6bpBardKQvz3CeiB_dvDua4zqEZl3YvnG85R6ymZyxwuqZD0DvqMhluV7ZZoFP-BLF2SXKwGeBnmxhP__mRrlcvEMtkrz-ZltT-QjwRxggLShWkKN3zcWjl1-qgmoQZjRc6Ah9EPM0mc2WivB9J3pU_eEaQLS7Zof0dku1xIzIIaemXu5LEiwaESBpawFtHOttemi9MWpBlMO8YV-sGVGcJpTVYvwXWcKfFcw9atJ6nxZeqBs-l5hDire0f4I8p0SXe-0i_zOXUe_-t058-kCZmTf-Wfy0V6uLyIZLozBEw0z_p1SoIDt2g23Kc1SMGiL3v5lx835qh_UZUpT6hazfOXZAhpsb5uyvIfhqTwuOR8Afv3dQT_K7sA32qEc3p-jwcmmg9KjaSxaQDyrXZDsmP1ATosfpOz44Yqg0xl9cJgHm9HrX5EwSkp=w647-h843-no

     

    Reubens:

     

    fjjfJwDhHxGM-T70zuMBBHUoSkD6Emngyr2GlZcFRzSDbHC6iSg3Urc8-9TOQVV4a5CsTfbCz9lrpiDFuR1eHedXUilPtYbPdLBQrRKNtoHx0VxWvuT3PfeYlhvtpbXBvePI4Zc6CEyIq3JKS2QpjoKjfpqQZuXGLLZ61yAlgyfhPDx5UQqc6MFjyJIyDso4A1kF5mm97xkUqvHqMK66YwPoCAy7UxdG4LBQ6U32sbK056yekONqGYSeCrSVCO6d0oG1b1-AucgEtL0npEUT21tg9MecrGYN49UFo14UHrzx6hfLCS2y85nT7GioCV9pqSqWVw8DV_EHN0qpm5IrHmnjwNqK4qsJ5O7qDl9fmYIeF2hb-22GsRASkgqajO8kZbHzIky1lQ5CfLt-74icrgXbx3Ubqw5af1h_BNB_UT9oJExHR8bj-dp_Mtbl1--1tJEFm70az6IG0UNd-4jBHbr-txGqB3aspCJ_cNNQo70XeGYbsTAkqDS3n4KFgyV_gDXlvKVWufPpR_Dr0I7BdRpLR-QGDXK8dHUxGD83SSZ9CZVOHQjqj4WOxcjEqtAAyhu5EdN5Y0AAjasYZ-_g46MYpHbuZ7-48Z0tqNjwubXZRUq6o6Z90D7vFSMTAffgDmfIHBRx9GDHE_Ji6JpG8ZbD2MAP3PiejWg2Bv3AgoYWKzXiIeXWGIlkNlLU=w1499-h843-no

     

    I forgot to mention, above, that I put some chillies in and it has a nice snap. That's fine because I normally add kimchi to the sauerkraut in my Reubens. Success.

    • Like 5
    • Delicious 2

  9. One of the things I admire about exported Chinese food is how it adapted to local ingredients. I don't think baby ears of corn were exactly indigenous. I also think that Chinese-xxx food is always evolving.

     

    That doesn't explain "chow-mein" noodles, though. Maybe those uber-crispy noodles were some fusion of Chinese and deep frying. Then they were packaged for grocery stores as people started to want to cook Chinese-style at home. I always disliked the things, not to mention the slimy celery-heavy sauce that usually was slopped on top.

     

    Until recently, the hotel near me called the British-American Hotel had a sign out front advertising Chinese and Australian food. Four country fusion.


  10. 11 minutes ago, Jacksoup said:

    I’ve been planting the root ends of green onions/scallions and onions because I’m going victory garden on this in my small yard.  Three of the green onions are pushing up new growth. I’m overly excited about this.  

     

    great idea! I have a lot of beds that I could try this with, although I think they are mainly earwig breeding grounds. I was unsuccessful with onions last spring but a couple have started to come up with our recent rain.

    Be sure to show us how it is coming along in the gardening thread.

    • Like 1

  11. 9 hours ago, scamhi said:

    I made sidecars to celebrate a friends birthday virtually last night.

    used 2:1:1 Cognac, Cointreau, Meyer Lemon. very well balanced

    IMG_7749.JPG

    IMG_5226.JPG

     

    So you stole my strainer! I've been looking all over for it! 😊

    • Haha 3

  12. If you twitter, you may want to check out David Wondrich's Low-Fi Lush hour.

    Image

    Here's my version of his unnamed contribution of a couple of days ago

    2 oz 101 rye (Wild Turkey)

    1 barspoon lime juice

    1/2 barspoon 2:1 simple syrup (agave syrup)

    4 dashes Tabasco (Tapatio)

    Shake & strain

    Goes down far too easily. I'd better make another.

    dAKmkfOdtFFtgjjd-z5vtrXNl-s_XgiHkrDUSG81_dIKq5-yqeMlAsDy0UDHG4F4vRV_dGhAEEjm9Tbt6wstWgl2KB1E2449wgMt4Qj2kTKM5o6EU3n-0GJj1S_plOHhlJ5hTrawnOhQFhln7pKxlmu3AxzQ00daeMR9C-PkXrwxcYbZ2_UETTln8FB63sE7nwDtZRShnFHVQHHw8HNVRwsBDFvGBRxqO9fli6IyW_hilHc6T-Ap921BULaTweCRaYmpLWcixSxCr9zmhUASQBsvV80VzhLJxlWHPsXS-meXxJGXS3kHHht8M2jcHAhjHaHQiC5VkjuVCAZicPwzWfB8UixiLl32YaPeq8JNKpfgCpwTRoTruCLNtRSl40_mx0pB4YKPi9bBJTdvT5iAfiOccLsp9IQEUE0MX4SVUdAGt3o0xJiWBb-EOFhfnD6xihQX3wrD1EWaHv476ASlpSjWHBAvXtByo1L3Im5H4hiKiz1xL_LdW6eCItDMUXjyxR50OEwm7WrFbHYKj2tk1rtMh5TzEVERxqRZ4X4l5j0-6krN2o9Yczz7axMhCB28d2u8AM2jLxYN925Dg6VEOjzP7xJr8xnK2_atLuwJLw9nuxq1QTsv9mUcKc0ZQuXM1ZT-P9WnDsMQ-XrYGgT2NEIJMYnhC_bzOFOh1X1oJlAWQn56NRPA6Y-OT73Hcw=w450-h799-no

    • Like 1

  13. On 4/19/2020 at 11:02 AM, haresfur said:

    Wow. The cabbage really softened and packed down overnight. So lesson learned is to let it sit with the salt for a while before filling the crock. I added almost a litre of brine to bring the level up over the weights.

     

    The other thing is that the temperature fluctuation seems to be affecting the water seal on the crock. Moved it inside to try to keep the temperature more constant. We just turned on the heat but do try to keep the place cool.

     

    Crock is burping every once in a while which is a sign of carbon dioxide production - a good thing. Pulled the lid to check for scum. Everything was clear and it's beginning to smell like kraut. I'm so excited.🤩

    • Like 4
    • Thanks 1

  14. Wow. The cabbage really softened and packed down overnight. So lesson learned is to let it sit with the salt for a while before filling the crock. I added almost a litre of brine to bring the level up over the weights.

     

    The other thing is that the temperature fluctuation seems to be affecting the water seal on the crock. Moved it inside to try to keep the temperature more constant. We just turned on the heat but do try to keep the place cool.

    • Like 3
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