IndyRob
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Posts posted by IndyRob
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Uh, yeah. I guess. Whatever that means.
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Good God! Lordy man, thanks for warning us.
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So where does the Yikes! come from? I don't understand what you're trying to say.
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On 10/14/2017 at 3:16 PM, rotuts said:
I cap PBS shows
And you've not seen them together before?
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7 minutes ago, rotuts said:
any way to see this w/o FB ?
You don't really need FB in any event, but....
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4 hours ago, HungryChris said:
I saw this vid on YouTube and noticed a glaring error...
"So if your bagboy seems stressed out, don't worry, it's not your fault."
Well, it might be a little bit your fault. You apparently missed the entrance to ALDI and wandered into a store with bagboys.
But thanks for Googling up some facts about ALDI, Mashed.
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When you change the way you cook something, you have to rethink everything. It's not just about smashing collagen. You have to manage what's left at the end. And those things will be different depending on how you applied your heat.
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I measured mine with a tape measure (not the best way) and it seems to be just under 2.5 inches (maybe 6cm). A 2.5 inch diameter hole would probably work pretty well.
You might want to wait for a second opinion though, just to be sure.
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13 hours ago, liuzhou said:
Maybe I'm missing something here, but it seems to me most foods are awful until they are fully cooked.
Ever eaten a raw potato?
Most spices are pretty awful until cooked. That's why we tend not to put them in salads. Flavours take time and heat to meld and sometimes to mellow..I don't think a raw potato is awful - just unappealing. The taste doesn't change much with cooking. It just needs softening and some help from salt and perhaps other things. Raw meat or fish can even be a preferred treatment. Both can also be dried similarly to chiles but not be awful.
We don't really eat spices as a primary, or even secondary component. We put spices on things like potatoes.
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I guess it's sort of the same thing as chocolate, which doesn't appear in it's best form naturally. But rather as a slimy bitter seed.
How did they figure that out?
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10 minutes ago, Alex said:
Next time, remove the seeds before toasting....
I did that. But that's not the point. My end result, as I said, was remarkably good. I just don't know how, from that early starting point, one figures out that it needs just a bit of some of those other things.
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Very, very bitter.
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Long story short - I decided to make some authenticish Mexican Red sauce from dried chiles. I watched various YouTube videos in Spanish and English and settled on what seemed a traditional approach. After toasting some of the chiles and adding some chicken broth, I simmered and tasted - awful. It wasn't done yet, but I'm accustomed to building flavors - not trying to (for lack of a better word) salvage them.
But I continued on faith. After straining, reducing, adding the required cumin, oregano and salt, something started to work. It did take a bit of adjusting, but in the end the result was remarkably good.
I thought about Mole, which seems similar. Is Mexican cuisine unique in this regard? I can't think of anything in American, British or French cuisine where you start out with something awful and somehow fix it to great effect.
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48 minutes ago, dcarch said:
... cook the chicken from inside out with a heater inside the chicken's cavity.
What kind of heater?
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4 hours ago, adey73 said:
As I am truly terrible at shimmy-ing anything off pizza peels... would constructing the pizza on a 2 millimetre deep piece of aluminum and placing that on top of the preheated steel work?
A baking steel helps pan pizza quite a bit. I've perfected my Detroit Style pizza with a pizzatools pan and a baking steel. I haven't yet tried a more traditional style yet because the DS is so good.
But it will require some trial and error to find the right temp and steel placement for your particular oven.
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I don't like ketchup on my hot dogs. But I dislike prejudice even more....
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I don't understand this rotuts writing style - or why a book that is explicitly about their last twenty years needs to include something new.
We know that they don't do sous vide, or apparently the Insta-Things, but if you're a person who knows this, then this book isn't for you.
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It's really difficult for me to directly compare. Primarily because I think of a ribeye as two completely different cuts that come joined together. The deckle/cap/callotte has a completely different nature than the other part that I call 'the eye'. To me, the eye is like an inferior filet, or more like sirloin, or Manhattan steak (basically a New York strip cut in half and trimmed of fat). They need totally different cooking in a traditional sense and in a perfect world, I would always buy a ribeye roast, cut the eye out, and roll up the cap to cut steaks out of.
The chuckeye shares more character with the deckle/callotte/cap than with the eye. My traditional way of cooking both is to pan sear each side at a really high heat and then turn the heat down to almost off for and extended period - maybe 15-20 minutes (during which time I'm adding butter, garlic and mushrooms). With a ribeye, this results in OMG deckle and overcooked eye. With a chuckeye, the flavor of the deckle is there, but it hasn't broken down as much so there's some stringiness. But, for the price, quite acceptable.
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18 hours ago, paulraphael said:
The chuck eye usually isn't cut into a steak;
I hate to disagree, but that's not true in this part of the country. Not only are they routinely cut into steaks, here's an advertised special.
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A little bit of microwaving usually gets me over the hump. But I recently bought some molasses with the idea that I wouldn't have to deal with this issue any more as brown sugar is simply sugar with some added molasses.
I haven't actually used this trick yet, but Serious Eats has a feature on this theme.
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I am so doing this. But minus the sweet, and all of the savory.
ETA: Please tell me that that would still be Znood El...(something).
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5 minutes ago, Porthos said:
@IndyRob Do you cook your SV or another technique. For me SV has yielded tasty and tender steaks.
I've cooked them SV and traditional. Haven't noticed a difference. Unless you need to SV it a long time like a chuck roast,
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On 6/21/2017 at 0:14 PM, TicTac said:
Curious about this cut now.
I am a huge fan of Rib Eye, and my favourite cut is mostly deckle at the end of the Rib Eye.
I wonder how this cut compares.
They have a very similar flavor to ribeye, and even have a bit of the fibrous look of the deckle, but are tougher. Still very good, but you're in for a little more chewing.
It must be a midwestern thing because I can buy them off the shelf at most of my local groceries. Cheap too -- usually around $3/steak.
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I once slow roasted a pork roast to 188 and sliced it and it was perfect. I've got to think your meat has to have benefited somewhat by 'the stall'. I'd be curious as to whether the outside portions (other than the surface) ever got above 160. Probably too late to check now though.
Amazon buys Whole Foods
in Food Traditions & Culture
Posted
the horse the trojans had
did not leave
but it came
bearing gifts
but they did not keep the real estate.
it burned.
useless to everyone
because of the neighbors