KennethT
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Posts posted by KennethT
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22 minutes ago, dcarch said:
That's why they are also called mudbugs.
dcarch
You may have been joking, but they're really called mudbugs because they live in mud - or swamps...
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I guess - I've never used mine for that purpose either - but they are made of welded stainless steel so I imagine they'd be fine...
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The sieve looks like a tamis....
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1 hour ago, heidih said:
Personally I would look to Eater NY or GrubStreet as more au courant. Also NY centered reliable blogs. If this is work related travel ask the locals.
If you can get to Red Rooster in Harlem (Marcus Samuelson's place) even just for the vibe - I would. Happy eating. Do report back.
Red Rooster is basically on the other side of the world compared to Bed-Stuy... it'd probably be faster to get to Boston (via Amtrak)... haha...
Unfortunately, I can't help - I don't think I've ever been in Bed-Stuy and know little about it other than it being the focus of Spike Lee's Do the Right Thing which was about the racial problems in that area back in the '80s. As @heidih recommended, this is what Eater has about Bed-Stuy...
https://ny.eater.com/neighborhood/1333/bed-stuyNote that it's not very recent - but there's not a lot of action in that neighborhood...
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also, how does one keep the melting cheese from dripping onto the lower heating elements? In a standard oven, I put foil on the rack positioned below the rack I'm reheating the pizza on to catch any drips.
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Thanks - it's standard "NY pizza" which means a relatively thin, slightly chewy crust - but not cracker thin. Also, what is teh toast level rack? Does that mean use the 'u' shaped rack with the 'u' upside down so the top is closest to the broiler elements?
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Any recommendations for reheating a slice of pizza from the refrigerator? Usually, I'd let it come to room temp on the counter or microwave for a few seconds to take the chill off, then into a 300F oven on a rack for about 5 minutes....
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10 minutes ago, liuzhou said:
Today, for the first time ever, I found fresh sand ginger! I have added it to the relevant entry, but thought I'd put here too.
What is sand ginger? How does it differ from regular ginger or it's more herbal/medicinal cousin galangal?
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BTW - when I was young, my parents would routinely make roasts that were long past their birthday (not 12 years, but maybe two or three)... and we didn't have a vacuum sealer, but my father always wrapped things very well in plastic wrap and plastic bags, and they sat at the bottom of a large, non-self-defrosting chest freezer that was kept really cold - around -15F.
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I've heard that 2007 was a great vintage for beef tenderloin.... hehe
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46 minutes ago, JoNorvelleWalker said:
@KennethT for chicken thighs I've gone over to sous vide followed by deep fry. By any chance did you save a picture of your experiment?
I thought about taking some photos, but got busy and it slipped my mind. SV followed by deep fry is great... but before I go back to that, I'll do some more CSO experiments
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2 minutes ago, blue_dolphin said:
Hmmm. I always do chicken thighs, bone in, skin on, on steam bake @ 425 F for 20 - 30 min, depending on size. Since the steam avoids drying, I'm not sure I see the value in the proposed hybrid system.
OK - I'll try this next...
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OK - I can finally join in on this conversation as my unit arrived today. After an initial cleaning, the first thing I tried were skin on chicken thighs... something I make all the time, but in a hybrid pan fry /oven roast. When I do it my traditional way, I fry skin side down over medium to medium-high heat for like 20 minutes to render most of the fat... the pan then goes into the oven at like 400F for 13 minutes. What comes out is perfectly cooked meat and skin that has all fat rendered, and is shatteringly (is that a word?) crisp - it's a chicken cracker.
So, with those expectations, I figured I'd use the new CSO - and I thought I'd use 300 bake-steam for 60 minutes as the manual, and many here, have recommended. One thing I also did, which I do sometimes when I have time, is presalt the thighs and leave uncovered in the fridge for at least an hour to dry the skin. I saw the skin bubbling after about 40 minutes or so, and after a few minutes more, decided to drop the temp to 250 since I was still waiting for the rice cooker to finish up its job... I took the thighs out at a total of about 52 minutes and what resulted was completely overcooked meat, and the skin, while nicely rendered, was not crisp at all and was rather unpleasant.
More experiments must follow... (probably not this week though)... I'd also like to hear people's thoughts as to my results. I'm thinking the next step is to try a hybrid system - maybe 300 steam bake for 20 minutes, then raise the temp to 450 until the skin looks done?
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just an update... there is another branch that recently opened on St. Marks between 1st and 2nd (I think... possibly 1st and A) - it's its own storefront in this location.
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We've been going to this banh mi in the East Village (St Marks between 1st and A) for years, but for some reason, I've never written about it... It's a tiny subterranean place, but they put out some really good food... probably the best banh mi that I've had in NYC... granted, the bread is not like it was in Saigon, but it's not anywhere that I've found, but they do a decent job slightly toasting it to make it a little similar... but their flavors are great...
The Pilot (lemongrass chicken)
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39 minutes ago, Margaret Pilgrim said:
I'm not sure that our CSO will do much of any of the things we daily use a microwave for. As in heating leftovers in 3-4 minutes; melting butter; heating milk or for that matter reheating a cup of coffee; nuking a "TV" meal for lunch. My frustration with the CSO, and it is probably due to my inexperience, is its 10 minute pre-heat function and time loss. It will be great for "cooking" but I don't find it great for fast reheats.
According to other posts in this (and previous) thread(s), as well as the "do I need" thread, the CSO is great for reheating leftovers, and melting butter is no problem either. I can't remember if I have ever heated milk or reheated a cup of coffee, nor eaten a "TV" meal since 1982 when it was a novelty to me... not that there's anything wrong with it, but just not something I do. As I wrote in the "do I need thread," my wife and I only use the microwave for a very select few things, some of which I've been experimenting with over the last few days - like defrosting frozen coconut milk or stock in my sous vide bath which lives on my limited real estate countertop.... which has worked great... I'm a convert for those... so now, I just need to try the other stuff - like defrosting frozen bread-type items like english muffins, which is the default breakfast for my wife.
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Alright, even though we're in pre-moving mode, I just bit the bullet and got one... due to arrive on Wednesday. I got it now rather than after we've moved primarily to test out the various things that we'd typically use a microwave for - to make sure we don't need to actually get a microwave.... I'm looking forward to putting it through its paces!
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I'm so glad that so many have added to this discussion... I'm basically sold on the idea that I don't need a microwave... Whew! One less thing to worry about!
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1 hour ago, weinoo said:
The great (est?) thing about the CSO, among all the greats listed (especially and because of how well it reheats) is that it allows one to dispose of one's microwave, if one were to have a microwave.
I don't use the microwave for much, but for what I do use it for I can't imagine using anything else - defrosting frozen stock and quickly thawing frozen bread products prior to toasting (my wife uses it every day to defrost an english muffin). I'm interested what one would use instead of the microwave for these things - I'll be renovating a new apartment and I'm on the fence as to whether I need a microwave or not (it currently doesn't have one)... btw, I make popcorn (probably most people's #1 microwave use) on the stove top....
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9 minutes ago, Smithy said:
I also spent time trying to work this out, with about the same success and conclusions. Another point is that the butane stove, if it's a tabletop model as I assume, has a smaller fuel throughput (cfm, btu/hr, whatever) than the Wolf range.
From a practical, I-don't-have-to-do-this-anymore-because-I'm-retired-and-I-hated-emissions-calculations-when-I-had-to-do-them, empirical approach I'd suggest getting a carbon monoxide alarm if there isn't one already installed. The alarms are cheap - many battery-powered smoke alarms include them - and easy to install. I don't have a favorite. Kidde and First Alert make good ones.
That doesn't answer the theoretical question, but it will allow weinoo to enjoy the cookery without worry!
There are some Iwatani butane burners that put out 15K BTUs! That's about as good as any non-commercial burner would be (which would require ridiculous venting).
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19 hours ago, gfweb said:
The mini-prep. $29
use it all the time
and microplane v-blade slicer
Have you ever used the grind feature? I'm wondering if this would work better for making curry pastes than a blender or normal food processor as it might replicate a mortar/pestle better...
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7 minutes ago, liuzhou said:
Most.
Is there any herb that you give different names to the seeds and leaves? Genuine question. My sarcasm mode has been temporarily disabled after sending @CantCookStillTryon a wild goose chase.I'm having trouble thinking of that many plants in general where the plant itself is used as well as its seeds... Fennel is the only one that comes to mind at the moment (but I'm still a bit foggy after waking up not too long ago)
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1 minute ago, TicTac said:
But Which one do you love? Cilantro are the leaves, Coriander are the seeds....you are allowed to love both (but we want to avoid a lovers quarrel!), but differentiators are significant!
some cultures call both the leaves and the seeds "coriander"... sometimes it will be differentiated by saying coriander leaves/stems/roots, etc.
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38 minutes ago, rotuts said:
how long did you cook the halibut @ 113 F ?
i have yet to try low low temp fish.
looking foreword tho it.
I routinely (once a week) cook salmon in a similar way - I use a bath temp of 115F and cook to a core temp of 102 using sous vide dash to determine timing based on thickness. It comes out just the way we like it every single time.
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Dinner 2019
in Cooking
Posted
I've always bought pre-purged crawfish from the Louisiana Crawfish Company... all they ever needed was a rinse to refresh them after their long journey. Like Shelby, I always thought they had a sweet and fresh taste as well... and while I love the tails, my favorite part is sucking the heads - especially after they've been soaking in a good boil for a while. The head fat is ridiculously sweet!