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Everything posted by Dave the Cook
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Are you planning to stock up on post St. Pat day CB for future experimentation?
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Thanks, @rotuts. Some stuff is already sold out in the smaller size.
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And, according to @rotuts it's currently on sale.
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Some brands of ground cinnamon may contain harmful amounts of lead and should be thrown out. The FDA is also asking relevant distributors to conduct voluntary recalls. FDA announcement.
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The @rotuts model of Instant Vortex Plus Air Fryer (eG-friendly Amazon.com link), mentioned here (and elsewhere) is on sale at Amazon for almost 50% off (in the US, anyway).
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Those Shun shears came out on top at America's Test Kitchen recently (maybe it was last year). In case you were wondering, Wirecutter (another review site I usually find reliable) just gave them a sniff (no recommendation). It's interesting that blade-length, on which ATK raved, Wirecutter complained about. My guess is that Wirecutter isn't really interested in kitchen shears.
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We eat their cheese-filled pastas fairly often, either en brodo (when good stock is about) or with a pesto-cream sauce of our own making. We tried the lasagna, but unlike @Maison Rustique, we did not enjoy it. We've never tried the sauces, and most of the flat pastas and combinations (as meals or with sauce) aren't for sale here. What we do employ often are the lasagna sheets, cut into extra-wide papardella-ish noodles for stroganoff or short-rib ragu and the like. It's not as good as freshly-made pasta (it's a tiny bit too thick), but it's miles better than dried-and-boxed-or-bagged noodles. It easily meets our 80/20 rule: 80% of the quality for 20% of the work.
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Mine, too.
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There are so many variables that contribute to an answer here that I am tempted -- as I'm sure many here are -- to encourage you not to try a new recipe (or technique) for company. However, that advice did not always stop me. So I will say this: I assume by the weight you're talking about, that this is a whole tenderloin and not the prettier--and more manageable -- chateaubriand: a piece out of the heart of the tenderloin that can serve, depending on size, 2 to 6 people. If this is the case, be dure to tie the roast into a uniform shape, especially tucking the thin tail under the less thin, but still tapered, end. Figure that -- again with the variables -- that at 225°F, the roast will take from 2 to 3 hours. You won't know until you've done it a couple of times. Salt early for best flavor. If it only takes 2 hours, reverse sear (and a good, hot sauce) will save you (as will, in combination), early salting. Forget a long rest -- slow cooking obviates the need -- but use brown butter to finish it. Good luck.
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I'm curious. How so?
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Are you/she sure about this? it's contrary to the most common explanation for Monday service, to wit, Monday's laundry chores: Louisiana native Brooks Hamaker (@Mayhaw Man) Louisianian FistFullaRoux
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At its most basic, it's 50-50 pomegranate juice - white sugar, but there are many variations. We even have a topic:
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Or grenadine!
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We usually use Mae Ploy curry pastes. See our formula above for red curry. This results in a dish that will make you glow, but not sweat. @rotuts reports on the green.
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To start, our formula for red curry seems to be 1 can of coconut milk + 2 heaping T red curry paste + 12 oz. protein + 3 to 4 C bite-sized fresh vegetables, at least 1/4 of which is onion. This is sufficient for two people, usually with one lunch left over. Also, I found the Frog/Commissary Cookbook (eG-friendly Amazon.com link) helpful way back mumbledy years ago when I was trying to figure out curry pastes and the like. It's not an Asian cookbook per se, but the staff of the restaurant was partly Asian (Thai, as I recall), and they brought in pastes to play with, some of which ended up on the menu. It's out of print, but I see that a Kindle version is available for five dollars. Well worth it, I say.
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I once left a cast-iron skillet outdoors for about a year. I had abandoned it after a disastrous adventure involving pork butt, fresh peaches and a charcoal fire. (TBH, I simply forgot about it, as it was the last of the outdoor cooking that year.) When I finally retrieved it, I almost threw it out. It was encrusted with fruit-based sugar, underneath which was a substantial layer of rust. Pride won out, though, and I set out to restore it (I was motivated by an upcoming fried-chicken-for-six dinner, for which I kinda needed the skillet.) I employed: A long soak to dissolve the sugar. Yeah, I know, soaking is a no-no, but the pan was already covered with rust. Multiple applications of Bar Keepers Friend, made into a paste with a little water. (This is another no-no, according to the manufacturer, though they don't say why. Whatever. BKF contains oxalic acid, which is an effective rust remover.) After all that, some rust remained. For that, I used a steel wool pad. I don't know if the BKF had loosened it or what, but it came off pretty easily. All I need now is an explanation for why I spent four hours of my time to restore an object that would have cost fifty bucks to replace.
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Absurdly, stupidly basic cooking questions (Part 2)
Dave the Cook replied to a topic in Food Traditions & Culture
If baking doesn't work, we've enjoyed fried saltines. A different kid of deliciousness. -
@rotuts, I don't think he's talking about a 7-bone chuck roast. He's talking about a 7-bone rib roast -- in other words, a roast with 7 rib bones in it.
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Oops. 118°F to 120°F.
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Just a guess, but I think 4 -4-5 hours @225 to get to abut 218 - 220, 45 to 60 minute rest, 10 minutes at 500°. I should say that I've never done this. but it's what would be my plan. OTOH, as they (Napoleon?) say(s), "No plan survives the first encounter with the enemy."
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I always see instructions to steam frozen Dungeness. But surely this is not an optimum temperature for them. Most of the Dungeness (and King and Snow) crabIi see at restaurants is stringy and disappointing. This seems like a perfect application for sous vide.
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I'm inclined to invoke Hanlon's Razor: "Never attribute to malice that which is adequately explained by stupidity." Goethe reworded it a bit (though perhaps one can blame the translator): "Why look for conspiracy when stupidity can explain so much?" There are no lies, no plot by Big Milk to deprive us of butterfat. All (cow's) milk products start with whole milk, and there seems to be plenty of that around. So this alleged shortage is probably due to 1) the calendar (cream is always in short supply around the winter holidays, because everyone wants it); 2) incompetence in the purchasing of cream, rippling and being amplified through the production phase.
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Yeah, I’d say Bavette or flap.