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Everything posted by IndyRob

  1. IndyRob


    5 minutes is too much work?
  2. IndyRob


    My goal has been old school movie theater popcorn. I don't know if anyone under the age 50 has ever tasted the real thing. Yes, it's a common marketing term nowadays with modern microwave packets, but these are mere shadows of the glorious real deal. I think I've come as close as I ever will with this formulation.... 25 grams coconut oil 6 grams flavacol (careful, 7 grams will ruin it. 5 isn't enough) 68 grams yellow popcorn (store brands are fine - I use Kroger's) But don't get white popcorn. That's for caramel corn Reserve 30 grams of cold butter sliced into pats. Ideally, you'll have a nonstick saute pan with ludicrously high sides and an inverted domed bottom. But I suspect that it isn't that important so long as you have a lid for the pot. Alton Brown suggests metal mixing bowl. The idea is that the round bottom will allow the unpopped kernels to slide easily to the bottom. Anyway, pop the first three ingredients until all popped, covered of course, and then drop in the pats of butter. Replace the lid and shake - and shake, and invert, and shake. Then shake some more.
  3. I use a 72 hour cold ferment and do find that 2 hours is not often long enough. That said, it's not a problem as long as you're willing to be patient with the dough. Ideally, you'll take the dough out of the fridge and re-ball it. Then allow it to rest - covered - for at least 2 hours. Then flour the ball and start to work it - starting by pressing the middle outwards and avoiding touching the edges at all costs. If, at any point, the dough doesn't want to cooperate, just walk away for five minutes. Then come back and continue stretching. It's possible that after a little progress, the dough still won't want to cooperate. Just walk away again. Forcing the dough is the worst thing you can do. But it's often amazing what a 5 minute rest can do.
  4. We have a Catholic church near us that has a "French Market" event every year. We also have a Greek Orthodox church that hosts a greek festival annually. One of the perks of living in a multicultural society is being able to pile onto/into ethnic events.
  5. I think the way that food has helped in this regard is sort of the opposite -- How can we extend this family feeling (that we find in this particular village) to the rest of the country. When it's done from the top down, you get something like Mussolini trying to promote rice over pasta for Italians. It doesn't work. But (in a U.S.A. oriented example) when you get people in Minnesota eating southern barbecue, or tex-mex food, you've made a strength of diversity.
  6. Well, speaking of chemistry, what does baking soda do for meat moisture/tenderness? I've had some really good results adding a tiny bit to a pork marinade destined to become sweet and sour pork. I've also seen it recommended in cooking ground beef.
  7. IndyRob


    Hellman's contains sugar whereas Duke's doesn't. That's the main differentiator for me.
  8. I found a couple of videos on Youtube. The second links to a recipe but is from Bruno Albouze 'inspired' by Cedric Grolet.
  9. They all have their pros and cons. It depends what you're looking for at any given time. IMHO, if you're not shopping at multiple places, you're not being smart shopper. Some that you've characterized as 'meh' are definite 'go to' places for me. ETA: there are already dedicated topics for ALDI and Trader Joes where I think you'll find many useful opinions.
  10. Been making a lot of bagels lately - and buying cream cheese often. My wife swears by the Philadelphia brand and will not be fooled. I've tried all the store brands for half the price and am not convinced that there's much difference. But I do like the Philadelphia brand as well and think there might be an edge in flavor. What do you think? Are there other respected brands? Do homemade versions stack up?
  11. Searching for Sous Vide on the internet brought me to the epic topic here.
  12. A couple I enjoy... French Baker Julien Picamil from Saveurs in Dartmouth, UK. Italia Squisita - All in Italian but you can turn on English captions
  13. You don't say why. I think that a toaster works best when the heating elements are as close as practical to the surface of the bread. That way it can toast the surface quickly without drying out the middle. A toaster oven's elements are relatively far from the surface of the bread, requiring more time in a dry oven atmosphere.
  14. I've found that Glad Press'n Seal is great to wrap up (demi) baguettes before going into the freezer. It sticks to itself but not the bread and seems to be an airtight seal.
  15. Crispy skin can separate from the meat too. That's in the eatin'
  16. After years of being beaten by fried chicken, I saw a video of Anthony Bourdain going to Willie Mae's Scotch House in NOLA. Seeing that they battered fried their chicken I searched for 'Batter Fried Chicken; and found this recipe. It appears to originally come from Cooks Illustrated. IMHO, THIS is the way to do it. I keep a container of the premixed dry ingredients on hand so I just need to add water. After a simple brine, the batter is made and the brined chicken is dipped into it and fried. You just need one bowl - none of this messy assembly line of flour -- egg -- flour/breading. But if you'd like to go even more crispy - after battering, dredge in some crushed Corn Flakes. I'm very pleased with the results (Note: I double the salt in the batter recipe). But am now experimenting with the brine to include vinegar or pickle juice. [Edit to Add] Also, if you don't add the Corn Flake variation, the batter is very kind to your oil. There is virtually no flour dispersion to wind up burning and fouling your oil.
  17. I've been told (by some credible sources) that commercial yeast does not reproduce. So you may need to start with the indigenous yeasts of your own home.
  18. https://www.insurancejournal.com/news/national/2020/03/24/562277.htm Apparently, there is no exclusion for pandemics in the policy, so the question is whether the presence of the virus constitutes physical damage to the property.
  19. I think they're okay if you approach them with the same sort of dismissive attitude they were posted with. In the seriouseats eggplant link above, clearly this is some sort of compilation post recycling past content. But if I liked eggplant, and I had some eggplant, and was looking to do something new with it, I might be happy to scroll through it.
  20. IndyRob

    Car engine cookery

    This idea has intrigued me for a while now. But after viewing various manifold cooking videos on Youtube and the like, I don't think I've seen anything that I'd call successful. A (surprisingly cheap) butane burner seems like a better path to mobile cuisine. [edit] Make some Spaghetti Aglio olio e Pepperoncino. There's nothing there that even requires refrigeration.
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