dtremit
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Posts posted by dtremit
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Potatoes are returning, apparently.
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On 2/8/2021 at 6:00 PM, Chris Hennes said:
I don't know what the heck "Purple Prairie Barley" is, but it's a grain: I can put it in bread, anyway.
Whatever it is, it's quite tasty. Nuttier than regular barley, I think. We have really enjoyed it as a substitute for rice.
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8 minutes ago, gfweb said:
Yes.
Broccolini is a hybrid of an asian plant and broccoli.
Right, sorry. To be clearer — I've never seen "baby broccoli" used to describe anything but broccolini.
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20 minutes ago, gfweb said:
"baby broccoli" looks like broccolini (which is better).
Are they different? I've always seen those names used interchangeably.
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6 hours ago, haresfur said:
Kangaroo is very lean so pretty healthy, and low impact on greenhouse gases so I feel kind of guilty. I might try harder but my partner is not much of a red meat fan. I wouldn't say it's gammy, more like congealed blood. Steak is best cut thin and cooked fast.
For longer-cooked applications I wonder if it would benefit from a Chinese-style quick blanch and drain?
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15 minutes ago, Chris Hennes said:
For today's order we decided to see if they would omit the insulated packaging here during the winter, at least for items that really didn't need it. Well... no.
Maybe it's regional or weather dependent, but our last few orders have just had the ice pack in a heavy paper bag, instead of the foil bubble wrap.
The switch happened after a neighbor started collecting them for a local homeless shelter, of course.
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33 minutes ago, JoNorvelleWalker said:
At least you got limes.
I almost made a comment about them raiding ShopRite in the dark of night but I didn't want to be the one to bring it up 🤣
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Today's Imperfect box. Actually managed to remember to photograph it today. Overall a pretty good haul; normally we have more "extras" besides produce, but I am trying to draw down those supplies in the fridge and freezer a bit and thus blew most of the free shipping minimum on produce.
This will be most of our grocery shopping for this week and next, I think; we are pretty well stocked on everything else.
Only sad item this week was a couple of the green onions. Also hoping the kiwis didn't get banged up too badly; they kind of fell to the bottom of the box.The pears and limes have a fair number of cosmetic defects, but I think are unaffected in terms of quality. Just ugly exemplars.
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For the unknown peppers and roots — I think the smaller peppers are serranos, and the other mystery veg looks like golden beets. The latter look just fine to me — the skins on those are pretty rough sometimes but they're usually perfect underneath!
I know it's not particularly creative, but I love to riff on mashed potatoes by mixing 50/50 with celery root. They're also nice in a gratin.
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Quality decline aside, I am really hopeful that FreshDirect will expand to Boston at some point soon. They've been saying for a decade that they want to operate from Boston to DC, and they staked out the DC end of that in 2017. We could use the competition here.
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9 minutes ago, dans said:
No. Why would this help?
Their dough is designed to keep up to two weeks in the fridge.
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34 minutes ago, dans said:
I find that I have trouble finishing a loaf of bread before it spoils. I was thinking that maybe I could cook half a recipe and freeze the other half. Is there such a thing as a half loaf pan?
There are pans that are half as big by volume but usually those make tiny loaves in the normal shape, which probably isn't useful.
I might try using a 4" deep 1/6 hotel pan — it'd be slightly larger than half a normal loaf pan, but in the right squareish shape.
That said, is there a reason you don't just cut the baked loaf in half and freeze that? IME baked bread freezes better than unbaked dough.-
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On 1/10/2021 at 2:32 PM, dcarch said:
If a very hot pin (or rod) of limited surface area can be effective in getting sufficient heat into a large piece of cold meat to make cooking better, would n't it be easier to have a pin (a rod) that is electrically heated? Wouldn't a cooking pin like that be widely available and already in everyone's kitchen?
Maybe if we all had electrical outlets inside our ovens 🤣
On 1/10/2021 at 2:32 PM, dcarch said:Another consideration, a heat pipe conducts heat both ways. Imagine what that will do to your timing concept of resting meat for carryover heat to work?
I think you're overlooking the phase change aspect of heat pipes. They're not just conductors — you are boiling a liquid at one end and then condensing its vapor at the other end. That ends up resulting in an effective thermal conductivity of several hundred times that of solid copper.
The minimum temperature is a factor of the pressure inside, of course, but it's unlikely that one designed for cooking would function "backwards" as you describe — the temperature of the meat once removed from the oven wouldn't be sufficient to boil the water inside the heat pipe. -
@Richard Kilgore and @Shelby what all of you think of the Duo Evo Plus outside of the SV ability — this is the first time I'm really tempted to update my vintage 2015 Duo. The stovetop-friendly pot is really an appealing feature.
As for sous vide, I doubt it would displace my Anova for long cooks — but the ability to SV in liquids other than pure water is really interesting to me. I could see it being really lovely for doing various types of confit in oil, or for poaching things in broth.
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BookBub alerted me today that Jacques Pepin's Fast Food My Way (eGullet-friendly Amazon link) is on sale for $1.99 again today.
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@rotuts, this one I couldn't pass up. Thanks for posting!
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I think the "box sizes" really only describe the default selection — an approximation of how much they put in your cart before you shop. I think I usually swap out at least half of what's pre-populated.
As for individual items, I probably haven't ever checked weights because they're not in the email confirmation — which is what I usually use to check if I've gotten everything. The weights are only on the web purchase history.
Everything from this week looks fine, but most of what we ordered was by count, rather than by weight — or prepackaged. (The 3lb bag of Bartlett pears for $4 was a nice find — they're really tasty.)-
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You know, I never have thought to check the weight on anything I've gotten from Imperfect. Probably should start doing that...
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@palo I think that's actually about the median Amazon price for the skillet — it bounces around a lot, but it's usually somewhere between $12-16.
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8 minutes ago, ElsieD said:
I love toasted raisin bread and have been tweaking a particular recipe to get it where I want it. I'm almost there. One of the things I have been doing is increasing the amount of cinnamon but found that this loaf has a tad too much, so I'll reduce it next time. Other than that, it's great. I also used both raisins and dried cranberries, this loaf has two cups of fruit. The brown colour is from the cinnamon - I used bread flour.
That looks great! Would love to see the recipe when it's complete.-
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45 minutes ago, weinoo said:
Of course, I learned about cooking the sprouts like this from one of my heroes, Mr. P...
I'm going way off topic here, but I love the layout of his kitchen. So much packed into a compact working space (though I know the room around it is quite a bit larger). We are about to move into a house with a fairly compact kitchen (which I'm sure we'll eventually redo) and I've been scrutinizing the layout in his videos really carefully for inspiration.
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Thinking of trying a new, local option in this genre this week — Friday Food Market. I don't know much about them, but a local shop published a referral code the other day. Apparently they work with local distributors and clear out excess inventory at the end of the week — you select items online on Friday, and they drop off the items on Saturday. Will be interesting to see what their prices are like — they apparently vary week to week, so you don't know until the store opens Friday morning.
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1 hour ago, KennethT said:
wow! At what point does it stop being called a Brussels sprout and instead just called cabbage?
I wondered that when I got some of these, but they taste *exactly* like a normal sprout.
15 minutes ago, weinoo said:Not for nothing, but I've recently changed how I cook Brussels sprouts, pretty much no matter their size.
That is, they get sliced/shredded, and then steam sautéed, be it with bacon, or just with some olive oil and garlic and the water clinging to them after rinsing. They get very sweet this way.
With the addition of *very* thin shredding, this is pretty similar to the Brazilian method for collard greens (couve a mineira). Those have to be cut really, really thin, though.
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18 minutes ago, mgaretz said:
My thoughts too. Back in my "on the road" days I once went to Omaha. Made a point of eating lots of steak, even at places that sold "official" Omaha brand steaks (even sold fresh or frozen to cook at home). Meh. Nothing special. Costco and my local market has much better meat.
I'm not sure if that association between the Plains and "good steak" is outdated, or just fictional, but it certainly doesn't seem like it has a lot of relevance in an era of highly concentrated meat processing. Being closer to a Cargill plant isn't going to get you a better steak, and smaller producers are much more geographically diverse.
I have a feeling the last time it held true was sometime in the 19th century, before the advent of modern refrigerated transport.
That said, as a Midwestern boy, I will stand up for the institution of the Midwestern steakhouse. Maybe not in Omaha, but the experience of going out for a steak (or better yet, prime rib) dinner in Chicago is better than anything I've found on the East Coast.
(As an aside, I used to travel a lot more for work and made it a point to try local fast food wherever I was. The only meal I ever couldn't finish — Runza — was in Nebraska. Edited to add — in fairness, the best was in Kansas, at the Cozy Inn in Salina. They've used the same cast iron griddle for their burgers since 1922.)
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Oreo Cookies
in Ready to Eat
Posted
I suppose one could buy these to eat, rather than just stealing them from the package when you're making a recipe that calls for them.