KennethT
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Posts posted by KennethT
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Bumping this thread... the other night, I saw a show on BBC America featuring Gordon Ramsey cooking in South Island... he was learning about Maori cuisine from Monique Fiso, who is the Maori equivalent of our own @gfron1. Evidently, Maori cuisine features a lot of foraging, and some of the best product is not so easy to get to. I'd love to be able to experience some of that type of cuisine - does anyone have any suggestions? Unfortunately, Monique's restaurant is in Wellington, which is nowhere near where we'll be... but I was hoping there would be some type of Maori restaurant in the Otago area...
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50 minutes ago, liuzhou said:
1-10-10 chicken breast with a caper, lemon, garlic, butter dressing. Orzo rather than the planned rice after the rice cooker died. The simplest of green salads.
Cooked in my 38ºC / 100ºF kitchen.1-10-10?
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I've used this recipe before, and it's great. I always have a supply on hand in the refrigerator...
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I think they should have called it "naan in a caan"....
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Unless I'm on vacation, I never eat breakfast - other than having some green tea. It's not like I'm intentionally fasting though - I've never really eaten breakfast, even when I was a kid. For me, this works - if nothing else, it limits my calorie intake and helps me not gain weight by eliminating 1 meal a day. It's only hard for me to do once I get home from vacation, as my body has adapted to eating 3 times a day, so when I get home, I get hungry around 9AM... so, when this happens, I 'wean myself off' eating breakfast by having a snack and then eat that snack 30 minutes later each day, eventually the snack time coincides with lunch time and I'm no longer hungry in the morning.
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Out of curiosity, how much does a package of Campari tomatoes cost up there? Here, they're usually USD4-5 a package, although sometimes they go on sale for 2 for $5
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1 hour ago, blue_dolphin said:
Chicken leg quarters, ~ 9 oz each.
Placed in a cast iron skillet that had been pre-heated on the stove top then directly into the CSO on steam bake, 425°F, 30 min.
Perfect!
Did you add any oil or anything to the cast iron pan before adding the chicken?
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13 minutes ago, Shelby said:
It's a gift I have
People say I have that give when I'm talking in detail about things I'm interested in...
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37 minutes ago, TicTac said:
In Chinese cuisine, particularly at dumpling houses (perhaps it is a Northern thing) you will often find shredded potatoes (raw) with some type of salty dressing on them. Often quite tasty.
A few northern chinese places in NYC do the shredded potato. Usually dressed with salt, some vinegar and sesame oil; sometimes some julienne of some kind of chili. Quite tasty - I get them from time to time. But I don't know if the potato is raw, or slightly blanched.
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10 hours ago, Hassouni said:
First attempt ever at jambalaya. One week ago tonight I had the rather epic rabbit, sausage, shrimp, and Tasso jambalaya from Coop’s Place on Decatur in the Quarter, and have been craving it ever since. Tonight’s was simple:
locally made andouille, chicken thighs, all browned, trinity cooked in remaining oil until very brown and reduced, meat added back, garlic, green onion, and seasonings added, and cooked in plain water, with jasmine rice. Deeeelicious. Who knew you could get soccarat in jambalaya?
Served with maquechoux (sort of) made with heirloom tomatoes and local corn
I love Coop's.... my wife and I would go there for dinner for the first night (we usually landed pretty late) every time we went to NO, which, for a while was once a year. I'm glad to hear their Jambalaya is still holding up.... also, I don't if this is still true, but years ago, they would only have Tabasco hot sauce on the table, but upon request, they would dig out a bottle of Crystal from behind the bar...
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I hadn't seen this before, but after the link, it looks more like a gimmick than anything else to me. How many times do you make takoyaki?
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My issue with most ciabatta for burgers is that the crust is usually too tough and that in the process of trying to bite through it, everything just squishes out.
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hmmm... that Vollrath is really expensive... I could get a control freak for not much more... so now I'm thinking about getting 1 low priced, high power 240V model for fast boiling, high heat searing, and maybe a control freak for all the stuff that needs a bit more finesse... I understand looking at the Iwatani, but I think I'd rather find a propane powered stove (I can get bigger canisters that will last longer)... more research to follow...
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1 hour ago, Shelby said:
I feel like it's pirate talk.
She's got an eye patch and a big sword and she's on a boat with cannons I bet.
Arrrrgghhhh!!!! I agree ye mateys!
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@rotuts I don't think it's sad, but a plant that size can have large roots, so a larger pot might be in order...
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Also, does anyone have any experience with any 240V burners at all, not just the one above? The 240V versions will be much more powerful than the standard 120V ones, but I'm also looking for one that has a decent amount of control - to keep things at a gentle simmer, or boil water quickly or high heat stir fry...
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I've been searching around, but I can't find a unified topic where we can talk about countertop induction burners of all makes and models, so I'm starting this. Mods, if this exists, please merge...
Does anyone have any experience with this item (or this brand):
http://www.trueinduction.com/Commercial-Single-Induction-Cooktop.aspx
It's a 220V, 3200W single countertop induction burner. It seems that you can either set it by power level (400-3200W in 200W increments - 15 levels) or by temperature (150-450F in 10deg increments) and will accommodate pans as small as 4.5" in diameter.
Currently lists on Amazon for $279....
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fascinating!
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FYI - I usually put my travel/foodblogs in the dining section of whatever country or region I'm visiting.
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Just now, Margaret Pilgrim said:
Thank you for this black beauty. I see these at my Clement Street market but have never known how they are best prepared. And no one there speaks English. How would one best cook them? Crystal method doesn't sound right to me.
Look for recipes for Silky chickens.... they're usually used for broths or stocks.. they need to be simmered a long time!
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39 minutes ago, liuzhou said:
I have decided to, at least temporarily, ignore the "roast" in the thread title as it seems unnecessarily restricting, and bring you this black beauty. You’d be mad to roast it; this is a boiler, ideal in soups and stocks and considered to have huge medicinal benefits here in Chinaland.
When they're alive, they make great pets! (supposedly)
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I don't really have poultry porn from my own cooking (that I can find, anyway), here's a post to me having one of the tastiest chickens I've ever had... not roasted, but grilled...
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29 minutes ago, weinoo said:
No complaining - I have 60 amps for my whole apartment! Try running 2 air conditioners, various other appliances, etc. etc.
By the way, why cook beans (in the summer) any other way than the Instant Pot?
That's not atypical.... but if you really needed it, you could probably hire an electrician to pull some more wires up from the building's breaker box and increase your amperage... you'd have to get coop approval first, of course.
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8 hours ago, JoNorvelleWalker said:
My favorite kitchen supply store, McMaster-Carr...
https://www.mcmaster.com/standard-stainless-steel-sheets
ha! I use McMaster for work all the time... they're expensive, but they have everything in stock and I always get my delivery the next day.
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eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry
in Cooking
Posted
My local store has been out of stock for a while... they say it's too expensive to bring in a whole whale for just a few customers...