dtremit
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Posts posted by dtremit
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On 3/17/2021 at 3:29 PM, TdeV said:1/2 lb Rancho Gordo Royal Corona beans then cooked HP in lamb stock.
That looks delicious! Do you mind me asking the cook time for the Royal Coronas? And were they soaked or unsoaked? I have been a little afraid to try to cook those under pressure.
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1 hour ago, liamsaunt said:
Here is this week's CSA box. Clockwise from lower left--macomber turnips, apples, onions, mesculin mix, francese loaf, green cabbage, fava sprouts, dried cranberries, raspberry jam, potatoes, carrots, and beets
We've started getting this share this week as well -- thanks again for the heads up on the sale last fall. (We got a daikon instead of the macomber turnip, and blackberry jam.)
I suspect we will try Siena's winter box next winter — the Winter Moon Roots box through Clover was a little too repetitive for us.
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3 hours ago, rotuts said:
there was a decent market in Alston
I used to go their sunday mornings when it opened. easy to get to
and parking right there
along time ago they had a concussion in the market
( there were many food court stalls in the same large building , closed Sun AM )
that at 10: AM got fresh ' bakery' goods from Chinatown
buns etc. delicious they were.
That would be Super 88 (or at least, it used to be called that?) — the market itself has gone through a couple of owners and seems to have come out a bit worse for wear.
The food court in front is still excellent, though — though the vendors have changed a bit over time. There is a good place doing sichuan dry pot (though I like the one in Central Square better).
Weirdly my favorite lamb samosas in all of Boston are from the Indian stall at that food court. I think (hope!) they are still there. -
36 minutes ago, rotuts said:
I friend , who love close to BOS -CTown told me the two largest major
Chinese Supermarket in CTown have gone out of business
Yikes !
I can't speak to the other one, but the building that housed "G-Mart" and the Hei La Moon dim sum restaurant is being razed and redeveloped with some monstrosity. The same people operate "C-Mart" (across I-90) so I think they just decided to shutter the "G-Mart" location.
These days I prefer to go to Quincy when I have time — you have Kam Man, the one across the street (New York Market, maybe?) and our very first Ranch 99 make for a very efficient trip. (Of course the last time I was there was February 2020.)The 99 Supermarket in Malden is not as good as Kam Man, but it's pretty good, and much more convenient to us. (And about to become even moreso when we move next month.)
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On 3/18/2021 at 7:19 AM, liuzhou said:
There are literally thousands. I don't know which ones are exported. Most probably few.
I have never ordered from this site but I have found it to be a really good reference for what's available in a good Chinese grocery in at least the northeastern US. In particular, you can switch the language on any page between Chinese and English, so you can switch to Chinese to search and then switch to English for the product info.
(The site has the same address as a large Chinese grocery in the Boston suburbs, and the stock usually matches what's in that store, so I suspect they are just fulfilling orders from there. I have heard very mixed things about their mail order service.)-
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10 hours ago, JoNorvelleWalker said:
Worse, the Panera sandwiches were not even all that good. Not up to Wawa quality.
That's a fairly high bar. That said, my partner refers to Panera as "yuppie Subway" and I have to admit the shoe kind of fits.
The power move with their boxed lunches (which we used to get all the time in the office) is just to scavenge the giant cookies.
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4 hours ago, JoNorvelleWalker said:
Over browning sounds like too much time. Crust thickness sounds like insufficient steam.
If it were the whole loaf, yes — but like @Smithy I was only having trouble with the bottom of the loaf. Hard to get steam in between the loaf and the pan/stone/steel it's sitting on. And if I pulled it before the bottom crust got too thick, the rest of the loaf was underbaked.
In my case, reducing the amount of time the loaf spent sitting directly on something super hot seemed to help a great deal.-
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4 hours ago, Smithy said:
That's a beautiful set! I look forward to the results.
I asked this question a few weeks? months? ago, with an unsatisfactory although well-meaning series of responses. Now I'm going to ask you, directly: how do you control the thickness of the outer crust, whether in Dutch Ovens or on bread stones or whatever? I find that in my cast iron Dutch Oven the crust is beautifully caramelized - that is, almost reddish golden brown - but downright tough on the bottom. The sides and top are satisfying for a good crusty bread. I almost need a hatchet to cut through the base. I've had the same result, without as good color, with bread on a baking stone.
What should I change so that the crust is the same thickness and texture at the base, where the dough has direct contact with a hot surface, as on the sides and top, where it doesn't?
My issue wasn't crust thickness so much as overbrowning — but when I was baking more on my steel, I often would take the loaves off the stone and move them to a rack for maybe the last ten minutes of cooking.
Lately I have been baking more in my Lodge combo cooker; with that I preheat the deeper half and use it as a "lid" over the bread. The other half (under the bread) I leave unheated.-
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It's worth noting that choice of any kind is fairly new to Misfits — when I first used them back in April, the only thing you could pick was the size of the box.
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21 minutes ago, weinoo said:
Well, that's only if you believe that Zingerman's pastrami is anywhere near as good as Katz's. I mean, you have to compare equivalents, not just some product having the same name.
Honestly, having had both pastramis at the source, I actually like Zingerman's better. But I am an Ann Arbor native, so I might be slightly biased 🤣
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1 hour ago, weinoo said:
Now you're just trying to confuse me. Because the item price isn't any cheaper if I pay for shipping, is it? I just have to spend a certain amount.
I mean, it can be if you order from someplace who doesn't have free shipping.
Case in point: to get free shipping from Katz's, you have to order three pounds of their lean pastrami @ $37/lb. So three pounds shipped is $111.
Zingermans will charge you $20 to ship it, but their lean pastrami is "only" $25/lb. So three pounds shipped is $95.
Not sure how much you'd pay if you walked into Katz's and ordered a pound of pastrami to go but I bet it'd be less than $37.-
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9 hours ago, Hassouni said:
CSO experts: I got a pork shoulder roast to make this recipe:
https://thefoodcharlatan.com/cuban-mojo-marinated-pork-recipe/
(To summarize: marinate overnight, 30 mins at 425, then 80-90 mins at 375, pull when meat reaches 160)
I followed it pretty much exactly in the CSO, except I had it on convection bake. In the second phase, after about 45 minutes at 375 it was looking VERY cooked, so I took the temperature and it was about 200!
Fortunately it was still very tasty but definitely on the drier side.
Was convection to blame? Should I have used steam bake for something like that? I was really hoping for crispy crust and juicy interior as in that blog recipe, but I haven't used my CSO for much except toast, cheesy things, and chicken, for which there are plenty of recipes here.
Thanks!
Steam vs non-steam aside, I have frequently seen advice elsewhere to reduce temperatures by 25°F when using convection on a recipe designed for a non-convection oven.
I would also probably tent a roast that big with foil in the CSO, as things get really intensely browned if they're close to the top heating elements.-
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Imperfect seems to have recovered from whatever blip they ran into last week. Normally we do delivery every two weeks, but after we were missing so many items I put in a small order on our "off week." I asked them for a credit equal to a shipping fee since I wasn't going to need enough to make the minimum, which they agreed to. Thankfully everything was delivered exactly as promised; they ran out of one item but told me a few days ago that it wasn't coming. (We did lose one egg to shipping discombobulation.)
We tried the La Boulangerie croissant bread as a splurge last week and clearly I need to find a similar recipe. We really liked it and I am not going to regularly pay $8 for it!
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@jimb0 I've had great luck with them as well — we have a few of their cake pans and have really liked them. I think they also make all the pans sold by King Arthur Flour (at about double the normal list price).
@weinoo if Teamfar made a 12x16x2 I would probably consider it. But without a fully rolled rim I don't think they have the strength in the short sidewalls to keep them square. I probably will get a few more of their small pans, though, as they do great in the dishwasher.
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@chromedome Also helps that in the rare cases when it does go off, it seems to go off in a fairly obvious way.
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@weinoo I think the square pan is the ticket. This one looks like it could work really well. The USA Pan looked great but I think the listed dimension is interior -- their website suggests an exterior dimension of 17.75" which is too big.
The TeamFar 12x16 pans are tempting but the reviews all seem to talk about warping. I have noticed that with my smaller sheet pan for the CSO and while it doesn't matter for that size, I think it would be a problem for the bigger ones.
@Paul Bacino that is a very nice looking pan indeed — I may need to start making pizza al taglio!-
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@JoNorvelleWalker The Anova won't fit a half sheet pan either! 🤣 I'm sure I'll end up with one eventually, but I have trouble justifying replacing the CSO so quickly. And trust me, with a new house, any checks recently and soon-to-be received are long gone. I joked the other day that I should just reconfigure my direct deposit to go to Home Depot.
@gfweb Tried that, no luck. They are the kind that have a curve in them to stop the rack pulling all the way out, so the pan won't go in all the way.
@weinoo For a lot of things a quarter sheet is fine (and I have plenty of them) but the 9" dimension is too small for some stuff. Won't fit under a pie plate or a springform, e.g.
OOC, why do you dislike the shiny finish on the Teamfars? I have a few of their small pans for the CSO and it's never struck me as making much difference.
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I have found myself in a conundrum — we are moving to a new house this month, in which I will eventually be able to renovate the kitchen. Alas, that renovation is likely a couple of years away, so the current kitchen will need to do for the moment.
I'm glad to be moving from a range to a cooktop and wall oven, but the oven in question is an older, 27" electric — and when I peeked inside it the other day, I realized that it is particularly narrow inside. Sure enough, I checked today, and my standard 18 inch wide half sheet pans do not fit.
It's *very* close, though — my rimless cookie sheets, which are less than half an inch narrower, fit just fine. The sheet pan just happens to hit the rails for the oven racks.While I am tempted to buy a new oven in a fit of feigned rage, I suspect it is probably more effective to replace the pans. I'm looking at some Teamfar stainless ones on Amazon that are 16x12, but I'm curious if anyone happens to have a ~17x12 rimmed pan they love — or perhaps even a deeper one to regain some real estate. (I'd be curious if something like this Sicilian pizza pan might fit, but I think that's probably pushing it on the depth. The oven claims to be a convection oven, so probably good to leave some room for circulation...)
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Imperfect Friday here — and I would just like to advise @JoNorvelleWalker not to look for limes this week. I have them all, at least by weight:
Hard to illustrate quite how big these are but hopefully the standard size can will help. The large one at center left is almost half a pound! Definitely larger than some oranges we have had recently.
Sadly it seems to have been an off week for Imperfect — about 1/3 of my order was missing. I suspect it was packed in two boxes and one was left on the truck. On top of that, the eggplant was pretty badly bruised, though I think I can salvage it if I work quick, and the watercress was a bit flattened. I've asked them for a shipping credit in addition to the refund so I can place an "in between" order next week; we'll see what they say.
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2 hours ago, weinoo said:
What about this picture leads you to think it should've come up to my apartment when it was delivered?
What is this magical place you live in where things come up to your apartment on their own? 🤣
(I gave up years ago on expecting food delivery people to walk past the front door, let alone package carriers. And we even have an elevator.)
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4 hours ago, gfweb said:
They offered me credit on the next order. But there will be no next order.
I think if you push back Misfits will offer a partial refund. I did, and they gave me one, on my last order (though I think my issue was with an add-on item).
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9 minutes ago, weinoo said:
I'm sure it would've frozen without the ice pack in there, sitting on a truck overnight or more in sub zero temp. I don't know if that makes you feel better..., but really - not that big a deal; better than meat defrosting and sitting in a hot truck in July. (You know me, always looking on the bright side!)
Indeed, without the ice pack, it could have done both — thawed before it left the warehouse, and then refrozen on the truck.
Or vice versa — we live in a large building, and they deliver the boxes indoors; sometimes that means they're sitting in a room temperature space for a few hours before people are home to take them up to their fridges.
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6 minutes ago, Shelby said:
Misfits box yesterday. Was a bit nervous. Wind chills were below zero, but nothing harmed at all in the box. They subbed a few things again. One tiny complaint is when they do that I wish they'd tell me what they sent (I think they are rutabagas??? They are the far right items in the first picture. Kind of look like big turnips too...).
The pink color in the root makes me think those are watermelon radishes. They get pretty big sometimes.
I never get past putting them in salads and making pickles, but I understand they can be cooked as well.
Those are some lovely looking tomatoes for February!
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27 minutes ago, Shelby said:
Well, I'm mad at myself. After looking through what was available at Imperfect I had decided to skip this week because I'm getting Misfits. Then I waffled back and forth....then it hit me that it's Valentine's Day this weekend and I wanted some berries. Also, I really wanted more lamb so I got to work filling my cart. Got everything up to the amount of money I am supposed to spend, went back to get the lamb...SOLD OUT
. Lesson: just order the dang food when your window first opens lol.
You may want to set an alarm for just before your shopping window closes and check again — a lot of stuff that's sold out at the beginning seems to end up available again later as people take it out of their default carts.
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Making Tortillas at Home
in Cooking
Posted
I have heard of people pre-shaping flour tortillas with a press — just using it to transform the ball into a disc that is then rolled to an appropriate thinness.
There are also heated presses for making flour tortillas — my understanding is you don't cook the tortilla on them, the heat is just enough to soften and set the dough. But I think these are more typically restaurant apparatuses.