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haresfur

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Posts posted by haresfur


  1. I liked induction at my old house (actually 2 induction and 2 radiant burners for flexibility). Planning a remodel here, where I have natural gas, which is actually more expensive (don't get me started on the politics of energy). I think for induction, having lots of power levels is really important. The high-end brands here didn't have fine enough adjustment imo, although there was one cheaper one that looked ok. In the end I decided to stick with gas so I could have a wok burner, although it appears some induction burners pump out enough heat.

    • Like 1

  2. I drove some SV pork about 2.5 hours and put the meat and SV water in a cooler for the trip. The water was getting down near the the danger zone when I arrived. I suppose it depends on the starting temperature, how much water you have, and the quality of the cooler. Wrap it in a few blankets to be sure (and to catch any water that slops out). Minimal reheating on the other end, too.

     

    I don't see why it would be a problem anyway, since you food will be pasteurized in 72 hours and the bags will still be intact with no way for bugs to get in. 


  3. On 11/25/2017 at 2:19 PM, gfweb said:

     

    They work well until they don't.

    I mean the Foodsaver has been made so cheaply that they don't last very long. The big chains demand a low price and don't care that it doesn't last. I ran through three Foodsavers in about 10 yrs.

    I have a piston pump vac sealer from Cabela's now. Its a horse.

     

    Yeah, kind of. I must have jinxed my Aldi one because it stopped pulling enough vacuum. So I bought a new one from them (still way cheaper than a foodsaver). Decided to give the old one a last try. It worked fine.

     

    I don't shop at Cabela's anymore. I bought camo sheets and a camo nightie for my DB... She disappeared. (joke - we don't have Cabela's here).

    • Haha 2

  4. Australians love their lemon-lime and bitters. A standard drink for designated drivers. They come in bottles but a good bar will mix lemonade (like Sprite, not american style) with lime and Angostura bitters. 

     

    But grapefruit soda is hard to come by so I was excited to find soda grapefruit lime and bitters for a Paloma. I used 2 oz of a somewhat ordinary blanco, squeezed 2 wedges of lime and topped with the soda. A little sprinkle of pink salt as garnish. The bitters are a nice touch.

    551287.jpg

    • Like 1

  5. On 7/24/2018 at 12:20 AM, Shelby said:

    I had the hardest time getting the relish to seal.  I used regular mouth jars, which was my first mistake.  I always do a lot better using wide mouth.  No reason, I'm sure it's all in my head, but that's my story and I'm sticking to it.  I filled them all the same etc. etc.  and put 6 pints in the water bath for the 15 mins that the recipe said.  Four sealed, two did not.  ARRRGH.  It was around 5 yesterday evening and I had been canning all day and I was TIRED.  Anyway, I turned the water bath back on.  Redid the two that didn't seal--new lids, same jars.  One sealed, one still did not.  ARRRRRGH.  The non-sealer went into the fridge.  It will be fine, but SO frustrating.  

     

    I prefer wide mouth jars, too. But I usually find the regular mouth ones seal better. I thought it was because the smaller circumference made the lid edges pull down tighter. The lids on the regular jars seem harder to pry off to me. I guess you have a different problem.

    • Like 1

  6. 5 hours ago, barolo said:

    Sort of like a homemade version of nitro brew maybe? 

     

    Probably the only water bottles he had when he first started selling it. They would crack open the screw top, pour a little out, add cold brew then re-cap. They also do cold brew with milk and vanilla syrup, but I'm not big on that.


  7. 4 hours ago, Smithy said:

     

    That IS a surprising concept to me! Please tell more. Do you brew the coffee in cold fizzy water, or do you brew in still water and then dilute with the fizzy stuff?

     

    Yeah, I don't know where my coffee man came up with it. You use the mineral water to dilute the coffee concentrate.

    • Like 1

  8. I don't know these brew packs. I use a French Press and brew for a half day in the fridge. I hacked together a cold drip system but it is more of a pain and doesn't seem significantly better, although I need to do a side-by-side test.

     

    Cold brew in fizzy water is surprisingly ok.


  9. On 7/5/2018 at 12:21 AM, lindag said:

    A friend was telling me yesterday about a cocktail she had while visiting in Leavenworth WA.

    It was a Spicy Watermelon Martini.  It sounds like something I'd really enjoy but I've no idea how to make one.

    Any ideas?

     

    Not sure if it is what you are after but Libation Legacy recently posted Curley's Favorite to twitter:

     

    DhDBeCyXkAYzNoh.jpg

     

    DhDBeSHXkAAlTiY.jpg

    • Like 3

  10. 5 hours ago, Kim Shook said:

    Me, too.  For years, I have suspected Mr. Kim and Jessica of doing things badly on purpose to get out of the job.  Now it's my turn.  LOL

     

    My mother always told me "Incompetence won't get you out of doing the job."

     

    She was wrong.

    • Haha 6

  11. 15 hours ago, Shelby said:

     

    I need help on the potato front--  everyone tells me, and I've read that you wait until the plants are dead to dig the potatoes.  These potatoes that I am showing were literally popping out of the ground.  

     

    Here's a picture of the potato patch.  Should I go ahead and dig?  Are they ready even though the plants aren't dead?  You can't see in the above pic, but there were some marble sized taters, too.

     

     

     

    Keep piling dirt on top of them. The stems will send out new roots and if you are lucky you get more potatoes. I grew some in a ring of tires and kept adding tires on top, with some success. Found some potatoes when I was putting in raised beds over the spot so I think I'll try again.

    • Like 2

  12. I have had success cutting it in cubes and roasting it with garlic in a clay pot on the grill while cooking meat so it catches some of the smoke. I usually peel it because the peel can make my mouth itch, unless it's had the shit cooked out of it.


  13. On 6/11/2018 at 3:16 PM, ChrisTaylor said:

    Kitchen Confidental got me into food, and The Les Halles Cookbook was my first cookbook. You see, I was a just-moved-out-of-home student with pretty much same autistic kid's palate I'd had since forever, and something about his writing convinced me it was okay to try anything. There might be a dozen cookbooks I have a deep love for, but Bourdain's wriitng holds a place in my heart that the Joe Beef book and etc never will.


    When I was out the other night there was a special on offer -- pig's trotter stuffed with cotechino. It seemed fitting.

     

    You have certainly made up for lost time. :P

    • Like 1
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