IndyRob
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Posts posted by IndyRob
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I just binge watched seasons 1 & 2 and feel like I have a love/hate relationship with the show. I love how it's made, how it's acted, how it brings in some of the realities. But the story? I'm not always so sure.
The setup is good. Great chef comes in to save a long standing and well loved (albeit dysfunctional) family business.
But he can't. Next step? Fine dining, of course.
And that walk-in door. Okay, yeah, they set up how it went unaddressed until too late (despite the fact that every other element of the place is pristine - except maybe that pesky toilet). But they clearly figured out how to get stock into the walk-in without a handle since the first failure. They needed a plasma cutter (or whatever it was) to get their chef out?
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https://cheesemaking.com/products/cream-cheese-recipe
Dead easy. The trick is in the draining. As the culture works it produces more acid. If you don't drain it enough, it keeps working and makes the cheese too acidic. Note that the draining time is 10-20 hours.
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It's readily available here, but is more expensive, along with butter. Not sure why, as milk is about the same price as always.
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On 10/17/2021 at 10:12 AM, Maison Rustique said:
I do realize that I'm old and as such, am perceived to not have buying power. It is quite clear that I am not the target market for these magazines. I'm not sure who is their target market, but I hope I never have to spend any time with them.
I think they know you have the buying power. But also know that that (experienced) buying power is not exploitable.
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I just saw the first self checkout lanes in an ALDI a couple of days before the news reports that Walmart, et. al., are scaling them back.
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For anyone wondering like I was, in the U.S., it looks like they're blanketing the east coast from New Jersey down to just above Savannah, GA. The western-most stores seem to be in and around Atlanta.
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I have some grill gloves I got at WalMart. They're almost like welding gloves. These are similar... (Edit: no, wait, these are them)
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On 9/14/2023 at 5:07 PM, lindag said:
... it wanted to spring back.
When this happens, you just need to walk away for 15 minutes.
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You've just posted pictures of two different types of Walmart panko crumbs.
I don't see how that has anything to do with so called shake n' bake products.
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1 minute ago, FeChef said:
The breadcrumb used in "shake n bake" is not even close to "Panko" If i had a box on hand i would pour them both on a paper plate to prove you wrong.
You could indeed do that. And, you'd be right. But you'd have missed the point entirely.
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1 minute ago, FeChef said:
They use a special breadcrumb that browns and crisps up better then standard breadcrumbs, and most certainly "flour"
No, they don't. They use the normal industrial ingredients.
We can choose panko crumbs, but they can't.
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1 hour ago, FeChef said:
Don't buy shake n bake. The no longer provide the bag to "shake" the chicken or pork chops in. And they upp'ed the price to almost $5 a box. I buy store brand that includes a bag and its like $1.69 a box.
Or, just supply your own bag and spice/flour mix for 29 cents.
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The gold standard seems to be 90 seconds in an Old World oven that was started in the morning for service later in the day.
This, along with 12 hours of dough development produces a product that is light and airy, but with a wafer thin char and the requisite 'leoparding'.
But with three days of cold dough development and 4 minutes of bake, our home oven pizza can get pretty damn close.
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I still think the baking steel in a home oven can't be beat for indoor use.
I'm addicted to YouTube pizza oven videos. I love the possibilities. I love the outdoor oven builds, I love the new tech. But I can do a better Neapolitan style in my oven on the steel than I've ever seen come out of one of these ovens.
That's not to say that they couldn't beat mine, they could easily, but they generally don't.
And what I want now is to do an 18" NYC style. I can't do that in my oven. 14" max. And that's bigger than pretty much all of these.
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I've been 'tinned fish' curious since Anthony Bourdain went to that place in Spain in his show.
But I didn't think that meant I should go to my grocery and buy some fish in a can.
The whole point was that Spain has some exceptional examples.
The Eater article does not mention any brands. In fact, it actively avoids it. (in one case, for our protection, she says - but wouldn't we be better protected if we knew what not to buy?).
At a specialty shop...
One of those options is a $44 tin of sardines, which my colleague Robert Sietsema notes were “skinned and deboned laboriously by hand,” with a mild flavor and dots of gold leaf to really drive home the luxury vibe. He “vastly” preferred a $15 tin, and noted that he didn’t see much distinction between these extravagant tins and plain ol’ supermarket sardines.
Why would you not tell us what, precisely, those products were?
Okay, I get it. Maybe you're just commenting on the cultural fad. But it's not a fad in Spain, is it?
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I'm just skeptical because I see so many labels advertising 'Gluten Free' when that type of food has no relation to anything that would have any gluten. I think I've seen it on a bottle of water.
Okay, maybe that was just a joke.
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8 minutes ago, lemniscate said:
My celiac friend can eat Costco chicken because the seasoning is gluten free according the the label. That makes her and and other celiacs very happy. No digestive issues reported.
As long as we're not talking about a flour fried chicken, I'm curious as to what seasonings would not be gluten free. Especially in a rotisserie chicken.
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Huh. I thought a site with a name like foodsafetynews.com would somehow expand, or drill down on a Consumer Reports article. But it just uses it as a source.
That doesn't change anything, but I just found it odd.
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I was curious as to whether they'd try to emulate white meat or dark meat. White meat for the presumed healthiness, or dark meat for flavor. It looks like they went with white meat.
I'm only assuming they had a choice.
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11 minutes ago, chromedome said:
Yup, that's it. Shaggymanes are a wonderful culinary mushroom, but you have to cook 'em immediately!
Yeah, you need to catch it before it deliquesces.
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5 minutes ago, chromedome said:
Well, it's pretty much unavoidable in mushrooming circles. Much like "eponymous" among music critics, I suppose.
Interesting. I wondered how the word would relate so I did a search...
The Disgusting Details of Deliquescence
If it’s worth it to you to get a little technical to learn even more about how mushrooms turn to muck, this section is for you.
Is this the proper context? I'm not sure. (https://blog.mycology.cornell.edu/2008/07/01/the-dish-on-deliquescence-in-coprinus-species/)
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On 5/9/2023 at 1:35 PM, cdh said:
Never trust anyone who can use the word 'deliquesce' in a sentence. But even worse, one who finds a reason to do so.
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On 4/28/2023 at 2:09 PM, Margaret Pilgrim said:
DH stocks frozen WC sliders for instant ???, not gratification, certainly. Microwaved bread is beyond me. And the burger is super well-done, as opposed to done well. But he's happy, I'm happy.
I bought some of these the other day because I wanted to make some proper onion rings and not have to worry about making proper burgers at the same time for a weeknight meal.
It worked pretty well except that we had plates with a huge pile of onion rings with a couple of little sliders hidden somewhere beneath.
Microwaved bread works when you would normally have steamed bread. Like a steamed hot dog bun (or a slider). You just need to wrap the bread in a paper towel and give it a short burst. Just gives it a little steam. The paper towel keeps it from getting sweaty.
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I don't think this has anything to do with the warning, but there was an interesting factoid on (I think) the Netflix Series Cooked...
If you have only flour and water and eat the flour and drink the water, you will be dead in about two weeks. However, if you mix the flour and water, allow them to ferment, and bake it into bread, you can live on it indefinitely.
I'm not sure if that's true, but I believe that was what was claimed.
Edit: I took this as a nutritional claim, not a food safety claim.
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Grocery Shopping or Dining in a Foreign Language
in Cooking
Posted · Edited by IndyRob (log)
Apparently, the Gerber baby food company ran into a problem in Africa when they started selling their products there. Due to multiple languages and general illiteracy, people were used to pictures that represented the contents of the container. Needless to say, a picture of a cute, smiling baby on the jar did not evoke the intended response.
Edit: Okay, maybe not. Debunked. (saw it on QI, I think)