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bonkboo

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Everything posted by bonkboo

  1. Thanks. I'm aware of JP Prince. Sous Chef appears, to me. to have a very extensive offering particularly of asian ingredients that seem interesting to me. I was hoping that there might be some similar available in the states. I will check those other sites.
  2. Hi all, I stumbled on this website (link below) which seems to have lots of cool stuff that I don't seem to find elsewhere. But I'm in the US and it looks, from a cursory glance, that they do not ship to the US. If so, probably really expensive. Anything similar in the US? Or do I rely on piecemeal searching Amazon? http://www.souschef.co.uk Thanks
  3. I agree with the difficulty of night driving there. Did it once from Cruz to Cinnamon. Enough! Guessing your beach shot is Hawksnest. Yes? Villa on East End? Couldn't go there back during virtually all my visits.
  4. Hungry and jealous! Where is the beach bar? Looks quintessentially St. John from my days back. Love it.
  5. Going back in time (pre 9/11) I actually brought some knives back from Japan in the cabin. I had the attendants hold them. Though we had an inadvertent stopover in Anchorage, and after that I had them with me! Oh, and I didn't declare them. (Not that they were worth that much, but I still have and use them.)
  6. After years of trips to the grocery store only to return to moans from my kids about not having any food or the wrong kinds, we added the OurGroceries app to all our iPhones. Everyone has access to the grocery list at all times. One daughter is (used to be?) semi diligent about entries. My other daughter relies on telling me. My son will be texting me and entering on the app real time while I'm at the store. Additionally, you can add to it via Alexa (Amazon Echo.) That being said, I still often print my Stop and Shop coupon list that's added to my account and have a written list. Oh, and I still come home to bitching and complaining about our food supply. I should say I can't win, but since I do most of the food prep and menu planning, I get what I'm after, heh heh!
  7. I have a recipe for Switchell that I want to make. It calls for juicing ginger in a juicer. Can I use my Vita Mix instead? I would think so, but hoping to tap into the knowledge base here. Thanks
  8. Should I do it just like i would with beef or chicken bones?
  9. eGulleteers: Knowing you make lots of cools stuff and have a great deal of creativity, I am looking for help. Can I do something together with these? Was thinking about some kind of light salad. I saw a recipe for King X mushrooms as "scallops." Sea beans provide the salt. I assume the Bitter Melon provides some acid? Ideas? Much thanks
  10. Still has a chunk of meat on it. Thoughts?
  11. Harold McGee, On Food and Cooking. Flavor Bible by Page and Dornenburg. 2x the Ruhlman. I like the Lucky Peach books I have. Eating Animals by Jonathon Safer-Foer. Michael Moss Salt Sugar Fat. Modernist Cuisine. Home version.
  12. At least the battery area. Looks like display has some water as well. Is it toast? Or are there tricks to save? Thanks
  13. Wow, lots of great ideas. Thanks. Will report back.
  14. Thanks, that's really helpful. I think I will freeze some slices and a "roast." That google thing led me think about a slow cooker pork loin with cabbage ($.17/lb on sale) and potatoes. And some tbd liquid.
  15. Can I cut it in half and freeze some? Is it like a tenderloin? Looking for some ideas, please.
  16. It seemed to work. Not sure whether regular honey would be any different in this case. Thanks
  17. My wife is trying to save a lemon curd and we are out of corn starch to try and save/thicken. I do have Agar Agar and Xanthin Gum. Can I use these instead? And if so how much?
  18. When making donuts, will using honey comb (with the wax) be okay as a replacement for straight honey?
  19. I'm curious about dehydrating. Do I need a dehydrator? Or can I do it in the oven? If so, how? Thanks
  20. I love to watch David Chang and learn a lot. I own a couple Lucky Peach cookbooks and they are good. The magazine never appealed to me, much as I wanted it too. Don't have a particular reason. Too bad for the staff. Hope they get decent severance packages.
  21. @liamsaunt, thanks for the update on all things St. John. As for Grandma Raised the Roof, my mother originally copied all the pages out of the local library. I very unexpectedly found it on some rare book site for $10 and immediately scooped it up. My mother had spent many years (pre search engines) looking to no avail. Good luck.
  22. @liamsaunt, did you get to any Reef Bay spots? I am about 15 years removed from my last visit. On that visit, I was able to take the rented Jeep out to the East End for the first time. Skinny Legs was a good hamburger and similar spot. Cruz Bay had a Fatty 'Cue since my last visit. These photos and entries took me back to a happier time and place. Thanks so much for that. I love that island. Best present I ever gave my mother, a travel agent who believed that St. John is the best place on earth, was a copy of Grandma Raised the Roof. A well out of print book about a woman who swam ashore to St. John from a ship and built a home and life. Thanks
  23. I have to say that the best place to stay on St. John is Cabin 10 at Cinnamon Bay. Yes, it's somewhat rustic and you have to hike to the bathroom for a cold shower, but the ocean lapping almost literally at your doorstep offsets any of that. Okay, there is also some newish resort on a horrible bay just outside of Cruz Bay on the south side. Gallows Point used to be a nice place to stay. I am not a camper, but grew up going to Cinnamon Bay and I don't think there is any better spot on the island.
  24. I'm confused. I want to do a leg of lamb sous vide for xmas dinner c. 3pm. I'd read in Serious Eats its about 3 hours max. But it looks like 30hrs here. What am I missing? Ideas for what I should I do?
  25. i know that Sir Kensington is using bean liquid as the basis of their fabanaise. Do folks here have other uses? It seems like a waste to pour it out. I was going to use it in lieu of wine or stock in something but didn't need it. Ideas?
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