dcarch
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Posts posted by dcarch
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Just a simple St. Patrick's Day meal: smoked corned beef , cabbage, potatoes, and carats😆.
dcarch
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I use souv vide bags which can be boiled. There are many ways you can clean sous vide bags. I put then in the dish washer.
After they are cleaned, you can freeze food in them. Rubber bands are what I use to close them.
dcarch
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7 hours ago, FillPizza said:
With each passing year, I am increasingly convinced that it is easier to buy vegetables, flowers, etc. than to spend half the warm season dealing with a garden. There are much more interesting activities to do...
If you do lots of gardening, it really slows down the "With each passing year ------" deterioration to your body and mind.👍
"There are much more interesting activities to do..." I agree. you will have less time if you garden to sit on the couch watching TV and eating chips. 😆
dcarch
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18 minutes ago, Kerala said:
Sorry, @Kim Shook
Please explain this like I'm 5 years old. Uh, looks like bacon, not allowed... next step? Feeling like an idiot.
They do make kosher beef bacon. How about turkey bacon?
dcarch
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Made dinner for two.
SV/smoked lamb chops.
I will go back to the store and buy more lamb chops 😍
dcarch
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"-----Just Born Quality Confections, the 100-year-old family-owned company Born led for much of his life, said Monday that he had died peacefully on Sunday."
--- he left peacefully, without a peep.
dcarch
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My Pasquini espresso machine does a very good job using 2% milk.
dcarch
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Hoppy New Year to all!
dcarch 😶
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1 hour ago, KennethT said:
The menu:
Prices are in Malaysian Ringgit - around 4.50RM to 1 USD at this time.
Amazing chef, has to remember over a hundred recipes.
dcarch
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3 hours ago, weinoo said:
What to do with leftovers?
"Composed" salad? I poached some of the shrimp from last night's scampi, so we had a little shrimp cocktail. With some braised baby artichokes. And the gorgeous Castelfranco, with a little Chioggia thrown in for good measure.
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Most of you know the difference between "dry" scallops and "wet" scallops. It's a waste of money and time in cooking if you don't use "dry" scallops.
Likewise, save up money, if you have budget issue, and only buy fresh shrimps like these in the above pictures. Those "Easy Peel" frozen shrimps is a joke.
dcarch
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3 minutes ago, weinoo said:
3 minutes ago, weinoo said:Wild gulf shrimp scampi (saucy) over spaghetti. Shrimp removed, pasta tossed with sauce, plated and shrimp replaced on top. Butter, olive oil, garlic, lemon, white wine, shrimp shell stock, parsley.
This is how shrimps should be served and enjoyed. No tails attached.
dcarch
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It only happened once. That was once too many.
Pasta sauce prayed all over the ceiling. The pressure cooker safety relief valve failed. Major kitchen cleanup afterwards and repaint ceiling.
That sound ! I will never forget.
dcarch
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Here is another idea: Scrubbing is a pain for anyone. This is what I do:
I know I am abescent minded and burn food often. I am also a messy griller with BBQ baked on grates.
So I have a good size plastic bin outside the house. The bin is filled with water and the water has a few table spoons of sodium hydroxide (Amazon, cheap) dissolved in it. Any cookware with thick grease, burnt on food gets thrown into the sodium hydroxide solution. The next day I can just wash the baked on stuff away with a garden hose. No scrubbing needed.
Of course I make sure to wear rubber gloves and eye protection to do this.
Also, you cannot do this to aluminum cookware.
dcarch
Note: Sodium hydroxide (what makes Liquid Plumber work) is highly corrosive. It's powerful enough to clear clotted plumbing lines. Do not have around if you have children in the house.
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Many ideas for anyone, whether you are having problems physically or not. Just ideas to make work more pleasant. I will post more when I have more time.
1. Some one gave me a mobility scooter because it was not working well. All I did was replaced the batteries with lithium batteries. Scooters are fast, variable speed, go forward and backwards. So much easier to go from one end of the garden to another, especially with tools and supplies.
2. I got a rechargeable tire inflater (Amazon, $20) and installed a tire air nipple on a 2 gallon garden sprayer ($0.50? whatever you call that thing where you inflate a tire). You know how annoying it is to have to pump, pump, pump and pump to spray ? especially on a hot summer day? No more. The pump is very small and digital, just set a pressure, that's all.
dcarch
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On 4/28/2022 at 12:15 PM, Kim Shook said:
I need to find a really good magnifying glass that I can take in my pocketbook with me. I have two useless ones - a plastic one that fits with my credit cards (nothing ever comes into focus and it's scratched) and one that is rounded on one side and flat on the other that inexplicably turns everything upside down. 🤨
You can use your cell phone camera to view and enlarge.
dcarch
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41 minutes ago, heidih said:
Hope to see that cooking, Safe travels
Thanks!
Travel step #1 - covid test. Negative.
But Is that good news?
If test positive, having been vaccinated, probably just minor symptoms. I can back out and not travel. No cooking!
Now tested negative, I will have to deal with the nightmare of big time fancy cooking for many people in someone else's kitchen and in a different city. HELP!!!
dcarch 🤪
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1 hour ago, Anna N said:
This is simply untrue. You have only to log onto Amazon to see that ramen are not the only Japanese instant noodles on offer. And my local Asian grocery store offers even more.
My bad. I exaggerated "all".
1 hour ago, Anna N said:I showed the package to a Japanese friend. He said the Japanese writings do not say "ramen". The writings say "small noodles" {meaning thin noodles?)
I also trust Duvel's cooking method for ramen. I am just not sure those are ramen noodles.
Happy Holidays to all. Packing to the airport. Got a ton of cooking to do.
dcarch
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In Wikipedia, they seem to call it :
Sōmen (Japanese: 素麺), somyeon (Korean: 소면; 素麵), or sùmiàn (Chinese: 素麵) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.
In Japan, sōmen is usually served cold with a light dipping sauce called tsuyu. South Korean somyeon may be eaten in hot or cold noodle soups. Sōmen is typically high in sodium.[2].
I think they label all Japanese noodle ramen for Western buyers. I don't think ramen noodles are white because the alkaline treatment.
dcarch
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Staff note: This discussion has been split from the Dinner 2022 topic.
19 hours ago, Shelby said:🤣 I love that you remember that!
I got my Ramen a while back. I was dying to use it last night, but I need someone to translate the directions 🤣
The noodles are all in one package, but the others are in separate packages sooooo...I was confused lol.
I certainly didn't want to screw up the best most expensive Ramen ever 😬
I think what you are looking at is not Ramen noodles. So the ramen noodle methods of preparation should not be used for this kind of noodles. Different material, and different process in their making.
I think what you are looking is wheat flour, and ramen is kansui water treated wheat flour. What you are looking at is air dried and Ramen is fried.
dcarch
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49 minutes ago, Anna N said:
You may think you were doing a wonderful thing, but only once have I put an edge on someone’s knife. They promptly cut themselves with it! Not everyone appreciates sharp knives, strangely. So, if you do decide to sharpen existing knives, make sure to leave them a note that you have done so.
👍
dcarch
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2 hours ago, Katie Meadow said:
Does one cook pea shoots?
And, if so, how?
At least 1.412 billion people in China.
Any cooking method to cook will work.
dcarch 😄
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1 minute ago, heidih said:
Wow interesting technique esp the smoke additipn, Stuffing under the skin takes some fonsse to avoid tears - I have small hands so generally elected. You7 made me look upo Buddhist exemption chicken. Not clear results. Were head and feet intact and used? https://www.nytimes.com/1998/05/05/nyregion/buddha-art-raising-chickens-family-caters-chinese-market-with-farm-fresh-whole.html
Yes. Head, feet and gizzard all used for stock. Very flavorful stock.
dcarch
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1 minute ago, KennethT said:
Air SV'd?
We all know regular sous vide is temperature controlled moving water. "air SV" is basically kind of like a temperature controlled slow moving air dehydrator.
I made a temperature hot air cooker using a aquarium controller dri9ving a small fan and a 20 watt light bulb.
dcarch
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One of the many dishes for the big Thanksgiving dinner was a roasted chicken. I felt that the chicken should be special.
I went and got a Buddhism Exemption chicken. The best tasting chicken you can get.
1. Seasoning spread under the entire skin, including the drumsticks, and the interior for two days in the refrigerator.
2. The chicken was "air sous vided" to 145F, 100%, no cold spots in and out.
3. Then the chicken was roasted in a rotisserie to get all the skin roasted. No soggy skin. Temperature in the rotisserie was controlled to be 165F.
4. When the interior got to be 150F, hot chestnut stuffing was stuffed in the chicken.
5. A smoke tube was introduced in the rotisserie for two hours.
The chicken was plated and served.
dcarch
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Food Funnies
in Food Media & Arts
Posted · Edited by dcarch (log)
Doing some research to buy a new digital thermometer.
Reading questions and answers for one promising model, a potential buyer asks, " Can this meat thermometer be used as a rectal thermometer?".
The manufacturer's tech support answers, "We don't recommend that use. However, if you insist, I suggest you consider buying two."
dcarch