haresfur
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Posts posted by haresfur
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5 hours ago, JeanneCake said:
When there's a power failure, sometimes it's a blip - the lights flash off then on and then it's the sudden stop of all the motors (cooler, freezer, ovens, display case, mixer) when the power goes out that makes my heart fall to the floor. I hate that sound.
Having gone through about a year where my oven would throw an error code requiring a service call every time there was a power blip, I can relate to this.
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I really dislike the sound of hard food like nuts getting chopped in a food processor or blender. Especially if someone else is doing it because I can't brace myself for the jarring sound.
On the other hand the sound of a KitchenAid paddle mixer going wop, wop, wop is pretty awesome.
Anyone else have things that bother them or are special?
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I've used the ISI for fish batter with a little success. It's hard to get just the right consistency but it is fluffy
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Lots of uses for turbo-infusing drinks. Here is a raspberry-rosemary smash I posted a long time ago
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4 hours ago, blue_dolphin said:
In my peppercorn collection, there are a couple kinds of black peppercorns. My main Unicorn magnum grinder is currently filled with Aranya pepper from India. An auxiliary grinder is filled with Vietnamese black pepper. Both of these have fruity notes but the former leans more to warm dried fruits and the latter towards bright citrus. Another auxillary grinder, chosen for its very fine grind, houses white peppercorns and I use them occasionally. I have both red and green Sichuan peppercorns, though I usually bash them as needed with a mortar and pestle rather than in a grinder. At the end of my driveway, I have a California pepper tree (Schinus molle, aka Peruvian pepper tree, not to be confused with the Brazilian pepper tree (Schinus terebinthifolia or Schinus terebinthifolius, which I also have popping up in weed-like fashion) that @heidih mentioned above. My tree offers me all the pink peppercorns I could ever want. I keep some in a small grinder along with black and white peppercorns that makes for a nice mixed finishing pepper but if a recipe specifically calls for pink peppercorns, then I try to plan ahead, get some from the tree and let them dry a bit.
I also have a Schinus Molle peppercorn tree which is an invasive here but so well established that there is nothing to be done about them. Throws great shade but I'm always struggling to keep it from dropping branches on the shed and hacked back to some semblance of order. I haven't bothered harvesting any berries, in part from reading that they can have gastric effects. Do you just dry the berries and put in the grinder?
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17 hours ago, liuzhou said:
Well, I think these are fun. My pepper grinders have been looking decidedly shabby for a while, so I finally succumbed and ordered these online. Three x 100 gram capacity.
Why three?
Well, obviously I need one for black pepper and one for white pepper (Chinese cuisine almosts always defaults to white). Then I need a third for my desk. Bad habit, I know, but I often snack at the computer and often want a liberal dusting of black pepper on my whatever but I'm loathe to move a grinder from its alloted position in the kitchen prep area. So, a second black pepper grinder was required.
All I need now are the peppers to fill the other two - they are on the way.
Elsewhere on the internet there was a discussion about white pepper where the claim was that white pepper oxidizes after grinding and develops that distinctive flavour I associate with Chinese cooking. I believe that the person said white pepper was usually sold ground in the Chinese grocery stores (forget if that was in China or elsewhere). I did buy a white pepper grinder, if only for western cooking where it is about colour more than a different flavour from black. But I haven't bothered to buy ground white pepper to compare.
What do you do with Sichuan pepper? Grind or use whole?
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1 hour ago, Smithy said:
@haresfur, is that an electric oven, or gas-fired? It looks lovely.
It is electric as was the one it replaced. We have a gas cooktop, although there is a strong push by the environmentalists and government to move away from gas. I wouldn't have much problem with that if we got rid of all the coal-fired electric.
By the way the oven racks and ceramic-coated trays from the old oven are about 3 mm wider so aren't really usable. One really weird thing I find with European ovens is that they have plated metal vertical bits to hold the racks rather than the molded indents on N American ovens. They don't seem to be as sturdy. The oven comes with one set of rollers like a file cabinet so at least one tray slides in and out easily.
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The Asko oven that we put in 4 years ago started throwing an error code related to the pyrolytic cleaning function whenever our power went out (which happens reasonably often). The service guy was out several times saying magic incantations, mucking about with the locking mechanism and cycling the breaker, etc. The final time he got it working he basically said that we should ask for a replacement if it happens again. He left it with the self-cleaning running and when that finished it wouldn't unlock the door.
A month or so of drama with the company and they decided to refund us for the oven. We had pretty much lost confidence in the service since this guy said he wanted to drop them.
I'm so glad we bought through the local appliance store rather than a box store because they were good about getting involved and calling their sales rep.
So may I introduce our new Miele that amazingly arrived and was installed before Christmas.
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7 hours ago, heidih said:
Oh sade First time I hd them home grilled it was at Taiwanese neighbor's and the wife made her husband sit in front of the little Hiibachi grill- squawking if he tried to walk away. Usually some sugar in the marinade...
Yeah, a fair bit of sugar and a fair bit of fat on the meat. I think my mistake was closing the lid and not cleaning the old grease out of the drip pan. Didn't take long for it to go from a few flair-ups to billowing flames.
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I will never again torch the barbie grilling Korean ribs.
I think they're done...
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3 hours ago, liuzhou said:
Perhaps now, but not in the past. Fresh hand pulled noodles are still sold here as 'ramen'. China has taken up the Japanese spelling when using 'English'.
I would read that as "noodles used to make ramen" (although of course there is nothing stopping you from using them to make something else). So, no, these are not ramen - they are a particular type of noodle. Here, at least, if I wanted someone to pick up a pack of these, I would never say, "Go to the store and get some ramen."
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3 hours ago, TicTac said:
Also experimenting with Avocado oil for higher temp frying, but I do not like the taste it leaves.
Given the amount of avocados grown in Australia, it is strange that avocado oil is expensive and only sold in small bottles as a health food so I haven't tried it for high-smoke-point cooking. Interesting about the flavour though.
I get the grape seed oil from my crappy local grocery who seems to deal with smaller producers. Lord knows we grow enough grapes. Maybe someone could start marketing the oil by variety and vintage.
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Grape seed oil or rice bran oil do well for me. If things aren't going to get blazing hot I use virgin olive oil.
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7 hours ago, JoNorvelleWalker said:
Must be hard to stuff a duck into a plastic bag.
But better than stuffing a duck with a plastic bag
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4 hours ago, rotuts said:
I like everything you are doing here !
would you be able at any point to take a picture of the meat
so I get a sense of that cut ?
on the smoking :
I(ve done ' just finished ' corned beef
( 48 hr 140 f )
cold smoked'd smokes on a weber w a pellet tube
Ive done this in the winter to keep the CB's cool.
then rebagged and Fz . best sandwich ever had
sliced thin
esp the summer .
I'm sure someone will correct me if I'm wrong but my understanding is that Picana, or Rump cap is essentially the butt end of a tri-tip with lots of fat cap still attached. My beef dude basically sells the front part as tri-tip and the back as rump cap. Picana is very trendy now but I'm not big on the fat so I tend to go for the front bit.
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1 hour ago, MaryIsobel said:
You are absolutely right. We are under ethical pressure here to reduce waste, so it is always on my mind.
Fair enough but I'm not worried about a little paper waste when I'm avoiding plastic use. Most years we are under pressure to conserve water.
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I find baking paper works fine. Better than plastic and doesn't need any cleanup like a silplat would
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Modernist Pizza $100 off on their black Friday sale
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The garlic crop. I didn't expect really big cloves, given the starter bulbs but It should taste ok.
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I planted one cherry tomato this year and it promptly died. I do have a couple of volunteers that might do something. I still have some not great green tomato chutney from a couple of years ago that I should use up before I think about preserving more.
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On 10/30/2022 at 3:30 AM, Nancy in Pátzcuaro said:
In the process of buying a new oven (LG) I find it comes with an air frying feature. I've lived most of my life without deep frying anything, but I suppose I'll try the air fryer feature once or twice to see if it works at all. My hopes are not high for this. Has anyone had any experience with the air fryer feature in a conventional oven? I'm just glad to have convection, digital display, a cleaning feature, and even heating. The old oven required me to turn the pans around at least once to avoid burning one side while leaving the other side semi-raw. I may have to sand blast the oven before I donate it to someone. My husband insisted on self-cleaning because, let's face it, I only cleaned my oven once a year, just before Thanksgiving, and it shows.
Is the "air frying feature" just convection or something different, like a faster fan? Seems to me the rate of air circulation doesn't make that much difference but what do I know? I use my oven on convection almost all the time but it does have top and bottom elements. There is a fast pre-heat that, as near as I can tell, turns them all on and presumably brings the walls up to temperature faster.
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I have an old grill rack with an enamel pan under a wire rack that I often use in the convection oven to get air circulation under the food. You might look for something like that or a wire rack that you can prop up over a metal tray.
My convection oven is from Europe so smaller than an American oven but larger than a countertop unit.
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Noting that acorn squash/pumpkin are not available in Australia except that I know someone who smuggled some seeds back. Unfortunately his were pretty tasteless, which was a pity. Don't know if it was the seeds or the soil or the weather that was the problem. I do like acorn squash.
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19 hours ago, liuzhou said:
Although we get fresh figs in season from street vendors, I've never seen them in a fruit store or supermarket, though. Strange.
The supermarkets do, however, all stock unappealing-looking dried figs year round. No idea what anyone does with them, though. Must find out.
Fresh figs are very delicate and don't stay ripe for long so they are probably best for small local vendors. Dried figs still taste ok and are good for cooking. A vendor at my farmers market sells nice caramelised figs which are a happy medium.
The "Best" Dry Martini
in Spirits & Cocktails
Posted · Edited by haresfur
I'm dumb (log)
Ah, but which orange bitters?
Edit: Oh I see in the previous post. Maybe try Regans or a dash of Regans and a dash of Fees.