KennethT
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Posts posted by KennethT
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33 minutes ago, gfweb said:
Put it in your standard oven. Probably won’t use it much with a CSO on the counter
I'm not going to have a standard oven!
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OK, so I've decided that I will definitely be getting a CSO... now the question is, should I get a refurbished older model (300N - $125) or a brand spanking new one (300N1 - $199)? The refurb is quite a bit cheaper, but I don't know if the new one has improvements made that make it worthwhile. I see above that @weinoo just got a refurb that looks really good.... and I'm sure @rotuts will make teh case for getting both, but right now, I don't know if I have space to store the backup model...
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4 hours ago, paulraphael said:
@Btbyrd, my mind is a little blown that the ChefSteps recipe isn't full of typos. 100g of fructose in that formula would give the equivalent sweetness of 30% sugar, before even accounting for the sugar in the berries! and 50g of bitters? That's like 500 cocktails worth ...
This isn't a prank?
I saw that 50g bitters... That's like half a bottle...
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@Kerry Beal That wok looks great - have you used it for anything other than deep frying? I'd love to know how it works for a stir fry with the control freak...
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I made ice cream with dry ice once - just be warned that it will slightly carbonate your ice cream... can be a neat effect - I used an "egg cream" flavored base (it's a NYC thing) so the slight spritz I got from it worked well. A couple things (note taht I haven't looked at your dry ice link yet) - while dry ice is easy to store, it's usually industrial grade and can have some dirt in it or on the surface if purchasing large blocks. Also, make sure you turn the dry ice into snow in a food processor and make sure you don't get any lumps while you're mixing because biting down on it can be quite dangerous as I'm sure you're aware....
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1 hour ago, dcarch said:
Actually, Googling "perlite growing" will lead to many ways of incorporating perlite, not only growing in pure perlite. Mixing perlite with compost is still much lighter than growing in soil.
BTW,. a couple of months ago, by pure chance, I had an opportunity to visit a huge commercial roof top growing operation at lower Manhattan. I don't remember the address and name of that operation. They use a lot of perlite.
dcarch
Yes, if you're mixing perlite and compost, you wouldn't need the extra nutrients... and I'm not surprised that the rooftop grow was growing in perlite - was it a vining crop like tomatoes or cucumbers? It's very common to grow those in perlite because perlite holds a good amount of water (so it doesn't need to be watered constantly) and is inert and won't affect the pH of your nutrient.
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1 hour ago, dcarch said:
1. Google "grow plants in perlite".
2. Show your rental agent a planter with perlite, it weighs nothing.
Enjoy your first tomato.
dcarch
The problem with perlite is that you'd then be growing hydroponically - so you'd have to feed them a complete nutrient, rather than just water or water with some "plant food". While it's certainly doable (I've been a big proponent for a while), it does have a learning curve.
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I have no problems reheating refrigerated rice. My improvised steamer, which is a wet papertowel layed over the top and tucked in the sides, microwaved for about a minute or two, works really well for rehydrating/reheating... I was worried about b. cereus since it's commonly discussed as a problem with rice, and I had heard that it still grows at refrigerated temps so had always heard not to keep old rice more than a day or two in the fridge.
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I didn't use a recipe per se... In Thailand, they will make som tum out of lots of different things, depending on what's on hand. In this country, we know it only as the "green papaya salad", but my preference is for the same thing but made with green mango - the green mango is a little more tart and tannic, but practically impossible to find in this country (or at least that I've seen). But you can adapt the basic dressing/method to lots of things... so I used cucumber - the mini persian kind which has the tender skin.
A long time ago, I saw a recipe for som tum and its variants in the Pok Pok book by Andy Ricker... I've been using it as a basis fora long time, but haven't actually looked at the recipe in a long time either, so I may have been making changes as time goes by. The basis is dried shrimp, palm sugar, lime juice, chilis and fish sauce, oh and peanuts.. I usually add a clove or two of garlic, and last night, just because I had it laying around, I added a sprig of lemongrass, minced then pounded into a paste (or really sawdust since the lemongrass I get here isn't very juicy). I also threw some fried shallot on top, because fried shallots make everything better.
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@HKDave Exactly the info I was looking for. Thank you.
To all the other replies - I thank you as well - while I understand the quality loss that comes with refrigerating rice, I have relatively low standards for my weekday lunches while at work... I don't really have time to enjoy it anyway!
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Finally over the jetlag (mostly) so it's time to start cooking again.... Weekly salmon, with cucumber som tum.
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Now I'm nervous... I currently live in an apt. with a gas range and practically no counters space, so I've put off buying one of these, no matter how good you all make it look. My wife and I are considering moving to a new apt. with, gasp, no gas! The kitchen currently has an old electric coil top range, which I loath, and will get rid of post haste if we move. Since we only cook for the two of us, and really only use the full size of our current oven for keeping delivered pizza warm while we eat it slice by slice, I've been thinking of just getting a CSO and a couple induction burners...
What will I do now? I'm thinking of getting a CSO, but I'm not even sure we're going to get this apartment.... arrgghhhh....
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@liuzhou great stuff.... I think your grandson is your clone...
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Thanks for posting this! @gfron1 This looks incredible - I'm so happy to see all your hard work executed so well! I wish I lived closer so we'd be able to come...
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11 hours ago, Kerry Beal said:
Went out for a little walk this evening -
The bridge from the inside. Got talking to a fellow I've known since we were both teens and I used to cruise here in the summer - was getting more towards dusk on my return.
Walked a bit further out to Low Island to get a picture unobstructed by lights and wires and such.
Beautiful shots!
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I've had refrigerated rice left a day or two - it reconstitutes well using my improvised steamer method - wet paper towel over the top, microwave for on high for about a minute or 1.5
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39 minutes ago, Shelby said:
Tell us that you bought something from Enrique Tomas. Or at least lie to us.
I would pitch a tent and live in that store...
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1 minute ago, Shelby said:
Wait. What? Free room?
Man, around here they only get discounted lol.
You beat me to it!!! Where is this magical free room? Around here, we don't even get discounted!
Also, @Kerry Beal what did you think of the Robuchon fries? How do you think they compare with other methods? The best fries I've ever had were ones I made using Dave Arnold's method on Cooking Issues many years ago... granted, it took practically all day and required stuff like Pectinex to degrade the surface pectin, but they were awesome... perfectly fluffy on the inside, and super crisp on the outside, even once cold they stayed crisp!
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I am exploring options for my usual weekday lunches - I make this over the weekend, refrigerate, then microwave while at work to warm. For a long time, I've always brought some kind of noodle/pasta dish - it warms just fine in the microwave for about a minute with a damp paper towel layed over the top.
I was thinking about extending this to rice based dishes - but I'm nervous about eating cooked rice that has been in the refrigerator for about 5-6 days.
Does anyone have any info about the safety of doing something like this?
Some people may have the idea of keeping a small rice cooker at work and making the rice fresh each day, but I usually hardly have time to eat, as well as washing/rinsing and cleaning the rice cooker. My workplace is a factory (of non-foodstuffs) so isn't the most hospitable place in the world for making food - the microwave is in the office, but the sinks are out in the factory or the restrooms, neither of which is suitable to be anywhere near stuff to be put in one's mouth!
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21 minutes ago, Shelby said:
Turkey on homemade wheat--fries hadn't made it on the plate yet. Yes. All 6 of them.
Venison taco salads
You can have the six fries with the lone okra... :>)
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2 hours ago, Anna N said:
My second breakfast. Had a slice of toast with Sicilian lemon marmalade shortly after I woke up. Fig and olive Raincoast Crisps, smoky blue cheese and some grapes. At just one dollar a package, the crisps were quite a bargain.
I am moving in very slow motion this morning and I have not apparently engaged my brain just yet since I managed to cut two fingers while preparing my breakfast. I was using a very sharp knife so these are little more than deep paper cuts and required nothing more than a Band-Aid. But they are annoying! .
I wish I could "like" and "sad face" at the same time!
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On 7/8/2019 at 11:36 AM, Shelby said:
A rather meager pick this morning. What exactly does a person do with just one okra 🙃
I keep picturing the old Bugs Bunny cartoon where he's in the fancy restaurant eating a lone carrot on a plate with a fork and knife...
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29 minutes ago, Okanagancook said:
Don’t miss Felton Road
I'm leaving the winery visits up to my wife as she's in the industry. That's what actually sparked the NZ trip - she was offered a trip to NZ where they would take her around to various wineries, but we weren't happy with it as teh trip was almost 2 weeks long, and we don't like to be away from each other for that much time. So we decided we would go together on our own, and just see what we wanted to see, rather than get taken around by whoever is footing the bill!
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8 hours ago, demiglace said:
Just curious are you or your wife multilingual? have you had many issues with the different languages on your trips? Thanks so much for taking us along, awesome trip!
I try to learn a little bit of the language of each country we visit. This can be problematic since I don't know each of those languages very well (at all), sometimes words in the wrong language slips out, which gets some pretty funny looks! Most of the time though, I don't really get a chance to use the language much anyway - in most places, it seems there's someone around who speaks some English (usually a younger person working somewhere), or they have menu with pictures, or we just do some pointing. One time I was happy I spent the time to learn some Vietnamese was when we were doing a private "tour" with a hired taxi for the day - the driver spoke no English, and there was a bit of a misunderstanding about the order of our itinerary... also, once we got out of Saigon, he was completely lost, so I had to give him directions while using Google Maps on my phone.
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Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
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