Dave the Cook
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Posts posted by Dave the Cook
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Those must be excellent chile rellenos to be worth the indignities travel inflicts upon them.
I'd flagged that asparagus salad too. Your version looks promising.
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41 minutes ago, blue_dolphin said:
I find the linked onion sizing guide remarkably unhelpful.
Not to mention that apparently, there's no such thing as a "large" onion, and a big medium can be bigger than a small jumbo.
I agree that the only accurate method is by weight. You can't even use volume, because that will vary according to how finely you chop. Sharma's method is helpful, but only for that book.
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2 hours ago, rotuts said:
. . . Dorot Fz basil . . .
Our local TJ's don't carry any of the herbs, but they do carry Dorot frozen garlic and ginger. We pass on the garlic, because we're pretty fast with a knife or a press, but the ginger is real time saver, and pretty decent, in the context of something like a stir-fry sauce.
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On 4/5/2024 at 5:44 PM, rotuts said:
excellent post . thank you.
TJ's FT's are excellent in the CSO , w no flipping.
if you have an AF
https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/
they get crispy , to any degree of crispiness you desire no flipping
and stay moist . they stay moist in the CSO because it is a sealed oven.
they stay moist in an air fryer ( 400 F ) because you get to your desired crispy level in 12 minutes +/-
if you want to move your FT;s to a different dimension , ( not necessarily better , but different )
try the fish nuggets . CSO or AF you will ge a crispiness ( any level ) that is delicate
and the fish , base on it more compact geometry , moister.
both ae excellent. faster min the AF , w different inner characteristics.
@rotuts, I'm not sure you've understood me, probably because I kind-of buried the lede.
We like the TJ's fish nuggets just fine when done in our BSO, but qualitatively they can't compete with our usual fried-taco fish, made with fresh cod and Heston Blumenthal's ethereal batter. So I don't think I can overstate what a game-changer shallow frying TJ's fish nuggets is (for us, anyway), because made this way, they can. Fish tacos have gone from a once-every-month-and-a-half meal to a once-every-three-weeks meal.
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21 hours ago, liuzhou said:
He's certainly no linguist..
'Chili crunch' is NOT a tautology in any way. He clearly doesn't know what a tautology is. 'Chili crunch'and 'chili crisp' are synonyms. As I mentioned earlier, the Chinese can be translated either way.
Someone who knows the difference between a tautology and a synonym is not, simply by that distinction, a linguist, either.
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Inspired by @rotuts . . .
On 6/15/2023 at 8:10 AM, rotuts said:again , the Combi , ie Tj's and the CSO
has produced the Tj's fish nuggets :
these were conventionally bakes @ 425 for 18 minutes , flipped , 16 minutes and then I added 5 more minutes.
very nice crisp to them , sizzling when I took them out. still very moist and tender inside.
. . . and @blue_dolphin in her subsequent post:
On 6/15/2023 at 11:39 AM, blue_dolphin said:I have used them to make lazy person fish tacos.
I was reminded of something. I reminisced and researched a bit, and came across this, from member Pierogi (RIP), way back in 2010:
QuoteFrozen fish sticks make GREAT fish tacos when you either don't have the time to fry your own filets or don't have fresh (or good frozen) fish. Heat those babies up in the oven, toss them in a warm tortilla with some cabbage, cilantro and white sauce, squeeze the lime, oh yeah babe. As a matter of fact, that's dinner tomorrow.
We got a box of the recommended product, and I can confirm that all of the above is true. Tacos made from TJ's fish nuggets (with cabbage slaw and avocado crema) easily meet our 80/20 rule; getting 80% of the food experience while expending 20% of the effort. They'd have been 90/10 if we'd baked them in our BSO, but we added the step of shallow-frying them. They went from pretty good to exceptional.
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True. But if Heinz was involved, the Guardian piece probably wouldn't have included:
Quote“If Kraft Heinz hit me up [with a cease-and-desist] it would have been so distressing,” says Tew, “but the fact that it was Momofuku makes me feel really, really sad.”
Later in the article, we read:
QuoteMomofuku Goods, the consumer goods arm of Momofuku, has the resources for a trademark campaign, which can be expensive. It raised $17.5m in a Series A funding round led by Siddhi Capital in March 2023 and an $11.5m funding round led by Alliance Consumer Growth in September of the same year.
Heinz (including "lots of bored trademark lawyers" and most likely substantial financial means) is not mentioned as part of Momofuku's resources.
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40 minutes ago, gfweb said:
Looks like Heinz is involved.
Siegner, Cathy (April 19, 2018). "Kraft Heinz partners with Momofuku to take chili sauce nationwide". Retail Dive.
I dunno if this is relevant news. That article is almost five years old; I saw those sauces months ago at grocery chain stores.
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On 3/23/2024 at 10:59 PM, billyhill said:
Its about bacon,
My lack of faith bothers me. 2.5% (2.25/0.25%) salt/#1 pink salt? Or, do I need to modify my cure? I see a range of numbers. I am also alienated by most recipes having a fixed weight of pork. I like to be able to adjust and calculate.
With Canadian bacon and speck, I run 5 kg at a time. 2-2.5 kg packages. I add 50 grams of water each and curing mixture to bring meat and water mixture to 2.5%. Most of the liquid is usually absorbed by the time it is cured. I usually soak the loins before smoking for an hour or 2 and hot smoke at 225-250 till 140 internal (~4-6 hours) and then SV for a few hours @150. Is this the path?
The seasoning, I am comfortable with the seasoning, but...
I have read Ruhlman and Polcyn, and other books, a host of websites, including this one, and have achieved paralysis by analysis. So now, I turn to my security blanket. Oh mighty egullet, help me.
10.77 lbs. Honestly, It is the only pork belly that ever spoke to me
I don't really understand the question, but does this not help? Cure calculator
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Yeah, almost every recipe I came across (that looked trustworthy) specified chuck.
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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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On 3/5/2024 at 6:50 PM, rotuts said:
mine is turning out to be a fine purchase.
P.S. its 50 % off.
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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11 minutes ago, Laurentius said:
Both my (old) houses have them.
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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19 minutes ago, AlaMoi said:
"Since most 50A 120V (US) kitchen outlets are somewhat limited . . . "
I'm curious. How so?
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30 minutes ago, KennethT said:
she did say that RB&R was always on Monday because it's made on Sunday then sits in the fridge overnight and is eaten on Monday.
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)
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9 minutes ago, Smithy said:
Nice ideas! How would I go about doing either one? I think the molasses is simply cooked down to thicken, but I might not be right. No idea how to make grenadine!
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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1 hour ago, BeeZee said:
When life gives you pomegranate juice, make pomegranate molasses!
Or grenadine!
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Hello from Texas!
in Welcome Our New Members!
Posted
Here's a link to that 2007 discussion. If that group of peeps (including Erik Ellestad, who's @ejehere, and one of the peeps who runs savoystompflannestad.com that Kerry linked to) can't figure it out, I'm not sure what your chances are.
Seriously, best of luck. And as @TdeV said, welcome!