IndyRob
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Posts posted by IndyRob
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I was recently researching (Detroit style) Coney Island hot dog sauce and found a mention of putting ground up hot dogs in the sauce. I don't think that's traditional based on my other research, but it sort of makes sense in context. Perhaps this is an idea that escaped the hot dog world.
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Glad to hear it. Now you may want to explore the File/Export option. It's disabled on my trial version, but it should allow you to at least save your saved data in a more universal format. If some of those are specific recipe file formats, researching those might lead you to new software that can import your saved data.
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I haven't had a problem with Win10 (or Win8 for that matter). I have a pretty complex program that I wrote 18 years ago that still runs fine. As long as it is run as Administrator. For security reason, the rules have changed regarding where a program can store data by default.
But this program does appear to run on my Win10 machine.
An evolutionary step is taking place where computers are not simply static things. They are increasingly part of a (sometimes dangerous) ecosystem. Updates are good. But that's probably enough for this forum.
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44 minutes ago, DiggingDogFarm said:
There's often some litter outside the store, but not real bad. My sidekick once found a $20 bill that had blown up against the outside of the building.
This reminded me of my own shameful experience. Just the other day, I was in there behind a guy that had a number of items. Usually the cashiers at Aldi are pretty quick - just dumping the scanned items into the customer's cart (or in my case, my waiting hands as I don't want to go through the 25 cent cart nonsense). But somehow, this cashier had managed to ring this guy's garden hose up twice and was having a problem voiding it out. She had to get the other cashier to help her, thus holding up both lines.
So they got that resolved and she rang up my order and it seemed kind of high, but I had become increasingly impatient and just wanted to move on. When I got into my car I looked at the receipt and it had a $14.99 garden hose on it. I just sat there for a minute. I had to go back in. She would have remembered and it was obviously a mistake. But then I'd have to hold up the line (probably both) again while they got it sorted. Based on what I had observed, it could also mean her job. So I just decided to let it all wash over me and drive off - hoping some good karma might follow me.
Later that evening, a truck drove into our driveway and a guy started unloading boxes. "Ah, my shrubs are here..." It turns out that I bought five $50 shrubs online and got six delivered. And it also turned out that that sixth one was needed to properly fill out the space we had planned. I was up $35 for the day.
So, yeah, maybe there's karma to be had at Aldi as well.
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It appears to work fine on my Win 10 machine, although I've done nothing more than create a dummy recipe and do a backup.
But you're right about 'The Cloud'. It's just someone else's computer.
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On 4/8/2016 at 3:27 PM, blue_dolphin said:
Pantry is a bricks and mortar location where one can pick up a recipe and all the fixings.
Crap, that was my idea. Although if they need to teach knife skills, maybe they really don't have my idea.
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I have two Aldi's within range and haven't noticed any odor issues at either. My Aldi staples are milk,butter, chips, Choceur chocolate, procsciutto and soppresetta. I also like some of their German sausages (they should know, right?). Some cheeses (I can find mozz and cheddar cheaper at GFS) Occasionally I've found fresh mushrooms (white or crimini) at 89 cents/8 oz.
[Edit] The only disappointment I've had is with eggs. The ones I bought there on two separate occasions had smallish yolks. I checked and they were labeled Grade A, but didn't seem to be in actuality. Since I've recently taken to making my own mayo, this became a problem.
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First thing: If you have Windows 10 (or anything recent as recent as Win 7) installed, try running the program by finding the program on the Start menu, right-clicking it, and choosing 'Run as Administrator'. That might work. If not, do you have a specific error message it's giving you?
Out of curiosity I downloaded a trial version and created a dummy recipe. Then I tried to find my data without the use of the program. The data appears to stored in the file...
"C:\ProgramData\Radium Technologies\Living Cookbook\5.0\Database\lc50.mdb"
The ProgramData is a hidden directory and I had to select the Show Hidden Files option in Windows Explorer to see it.
This file appears to be an older version Microsoft Access database. Unfortunately, it appears to be password protected. But, being an older version, you may be able to find a utility that will unlock it (Microsoft Office encryption used to be easily crackable). There's a small chance that your license key is the password, but I doubt it.
Another possibility is the backup file. I found reference to the fact that something like every fifth time you run the program it should prompt you to do a backup. When I did a backup it asked me where to create it. The file it created had a .lcb extension. You could search your computer using a utility (I suggest a free program called Agent Ransack). This appears to be some sort of proprietary compressed file comprised of the above file and various other files containing user preferences and such. If you could find a backup file you could try the Restore option (I'd recommend a full backup of your system first though).
Their website also has the procedure to move the program to another machine. This involves uninstalling the program to free up the license key and installing it on another computer. Then using the backup file to restore your data.
This might work since I've been able to install the program and run it seemingly without issue (Win 10).
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I saw Jacques Pepin do something very similar with oranges. Here's a video...
He uses the peel, but says you can use the rind if you blanch it more times. He also shows using a knife to get thicker slices (again, more blanching required). He also mentions using lemons and other citrus fruits.
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Property management companies in my area are always trying to find creative ways to be rid of them. Roasting and sous-viding apparently are not on the approved list.
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Well, I suppose I'm behind the times and really don't care what they do with their goo mix, but hasn't there been a big change in the size of the macaroni over the years?
I can still find 'large' macaroni at times, but the world seems to have migrated to this pixie sized macaroni that seems better suited to inclusion in Alphabet soup.
I feel that the longer cooking time required and the need for microwave suitability has really changed the nature of M&C.
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$4.98?! Ohmygezzus. I just read a news story about how beef prices are falling. Well, not for long. I'm going to eat it all.
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I've used my credit card at Aldi a few times in the last couple of weeks. Previously I had to use my debit card.
It's funny. I avoided Aldi for a long time due to my perception of it being on the Dollar Store level. But I recently found Jamon Iberico there. I've never seen that in anything resembling a mainstream store before.
Aldi might deserve it's own topic.
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I'd say the baseline is 4 servings per bird in simple roast chicken form.
Of course, I'd like to game the question in a number of ways (including not killing the damn thing and letting it reproduce), but I'd say 3oz of meat is required in anything (casserole, risotto, salad, sandwich, etc.) for a proper serving of chicken-something.
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YES! Quisp! I used to like it just on the phase-change between crispy and soggy so as to spare the roof of the mouth.
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I like Bridget and Julia as well, but am having trouble imagining them doing some sort of co-hosting thing. I recently happened upon some of the very first ATK's and was stunned to see that Chris was very hands on - sharing the prep-work, and demonstrating techniques during the recipe demos. I think they eventually found that it was better if he stepped back and became the observer. So much so that a child wrote in to say that she liked ATK because "they helped Chris cook."
It seems like it would've been easy to find a personable host whose relative ignorance would be an advantage.
Anyway, I think it would be hard to ruin the show, and I'm quite curious to see how they'll handle it.
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It's funny. Here's an argument where I agree with all sides.
It's just one writer who made a comparison to what they knew. Literally nothing is said about product - only perception.
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I would search for Muffaletta. It's a New Orleans sandwich of Italian heritage. No cooking is required. In fact, two (capacolla and sopressetta) of the three meats typically found in it are cured, not cooked (mortadella is, but is usually bought that way).
The olive salad that is spread on the bread is usually quite salty. And I think it would lend itself nicely to substitution of what's locally available.
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5 hours ago, hathor said:
"The pasta water should be as salty as the sea."
I guess that could be it's own topic (actually, I'd be amazed if it wasn't already). But I recently saw a video on YouTube that sought to expose that notion as ludicrous. And I thought it did a pretty good job of it.
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I think developing a hating Kenji complex may be my next faux-endearing personality trait. Oh, Kenji this, Kenji that...
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I think you're thinking too small. Cravings need to be met in a now-ish fashion. There's one place where I believe this is regularly done - Vegas.
High rollers are catered to in unprecedented degrees, no? And with all of those buffets for the masses around, ingredients are never far away. I suspect Donald Trump can already get anything he desires in Vegas within 30 minutes, or so.
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Okay, I return, after dinner, suitably humbled and with mouth burning of the five hells
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But that's okay. I'm alright. Look, I get it. Kenji figures it out and then he posts. I'm not that smart.
But here's what I learned tonight. The technique, which, in these recipes, I don't believe I've done a disservice in summarizing, is more important than the ingredient list. Watch the youtube videos of the actual Italian guys doing it right. If you don't properly introduce the peppery oil, pasta, water and cheese, disasters will beset you. None of these recipes really address this, except maybe Bittman's, which may strike a blow for the non-traditional. I was ready to ridicule that, but I think he's gotten the better of me.
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Did they use a minimal amount of water? I seem to remember that either they or ATK recommended this in one instance to maximize the starch in the water.
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I've decided to make Cacio e Pepe tonight. It's a very simple thing, but it seems like most references say it's only good if it's done right. But the thing is, apparently, no one seems to agree on what that way is. From youtube videos to internet recipes from generally respected sites, there seems to be much disagreement.
For instance, Saveur uses 1lb of pasta and 2 tsp of pepper. Mario Batali uses 1lb pasta and 1/4C of pepper. Some insist that Pecorino Romano must be the only cheese. Others include Parm or other cheeses. I think there's room in most recipes for a little personal preference choice, but I think it's fascinating how such a simple thing has spawned so many different takes. Some will cook the pepper in oil (something ATK did for a pepper encrusted tenderloin - it's supposed to take the heat out of the pepper), others ignore it completely. Batali toasts his pepper in a pan without oil.
Another interesting thing concerns the amount of salt in the pasta water. Only 2 of 6 recipes offer specific guidance. And one of them contradicts itself. No wonder this remains such a frequently asked question.
So I decided to put several recipes from the internet side by side for review. I think this would be nigh on impossible for, say, lasagna recipes, but I would've expected a closer sort of harmony in something like this.
Saveur Bon Appetit Chowhound Talesofambrosia.com NYTimes (Bittman) Mario Batali (abc.go.com) Spaghetti 1lb 6oz 2lbs 400g 3/4LB 1LB Black Pepper 2 tsp 1tsp 6TB To Taste 1TB ¼C Parm 3/4C 1C 1/4C Pecorino 1C 1/3C 3 1/2C 200-250g 1 ½C 1/4C Olive Oil 4Tb 1tsp or 2 6TB Butter 3Tb 6TB 6TB Water 6qt 3qt 12qt 4L Pot 6qt Salt To Taste ? Heavily Salted Water 40g (or 20g, because the Pecorino is salty?) enough to salt pasta water 3TB Other 3/4C Cacio de Roma 3/4C Grana Padano or Parm Method Heat Oil, Add pepper, 1-2 min. Add 3/4C Pasta water, boil, add pasta, Add cheese, toss (more water if needed) Heat 2TB butter, Add pepper, 1 min. Add ½ cup water, add pasta and remaining butter. Add Grana/Parm, remove from heat, add Pecorino (add more water if needed) Combine pasta and 2C pasta water over low heat. Add remaining ingredients and stir until creamy, about 5 min. Heat serving bowl, add drained pasta and some pasta water. Add cheese and toss 'til creamy. Add pepper. Mash cheeses and pepper with enough cold water to make a paste. Add cooked pasta and stir with a tsp or two of olive oil, adding a bit of pasta water if nec. Toast pepper dry. Add butter and oil. Add 1/4C pasta water, pasta, toss over med heat. Stir in cheeses. More water if nec. -
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Cooking with The Food Lab by J. Kenji López-Alt
in Cooking
Posted · Edited by IndyRob (log)
I agree. I really do like him, but I think sometimes he solves the problem for himself and doesn't go through the repeatability stuff that might've been expected at ATK. I was excited to learn of his 2-minute mayo technique, but like quite a few of his commenters, I had about a 50% failure rate. I eventually figured it out and wanted to post my findings on his site, but they shut down comments after a certain amount of time. Anyway, it turns out he was right, it does work, but it's not as foolproof as he made it out to be.