Norm Matthews
-
Posts
2,629 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Norm Matthews
-
-
The one I got is labeled as a wok but I won't ever use it as a wok because it is non stick and should not be used over high heat like a wok. I will use it as a lidded skillet instead, mostly for braising.
-
I know. I have heard it called a gimmick and a piece of junk. I have also heard of people who like it. In any case I got one for free today.. points accumulated at a grocery store. Tomorrow is the last day they can be redeemed for one of these. It is not light weight or thin. It is a fair sized skillet with a riveted handle and a glass lid.
Well I was just wondering if anyone has any opinions or first hand information about it.
-
I have been here for a while now and just discovered the Like This button! I should pay attention to stuff more. Thanks to everyone who clicked on one or another of my posts.
-
3
-
-
There is always the old German standby for that wascally wabbit called Hasempfeffer. I like and there is also rabbit fricassee. Farm raised rabbit is young and tender. These two are braised recipes for older rabbits hunted in the wild but the recipes are still good for younger ones too. this didn't work a minute ago. Trying again http://honest-food.net/2012/12/04/hasenpfeffer-recipe-dumplings/
-
I am single. My son and his fiancee live with me. My son came back here when I got ill and decided to stay after I recovered. ( I am closing in on 70 years old.) Their interests and work hours do not fit well with my shopping. For instance the Farmer's Markets are best visited early in the morning, long before they awake. When we do shop together they pick up stuff I wouldn't and it is mostly frozen meals for when their schedule for eating and mine differ.
Last January I broke my ankle and they did the shopping and cooking for two and a half months that I couldn't. The grocery bills were a lot higher than when I shopped and I recently threw out a lot of what they got that was still in the freezer in the garage.
They both like my cooking and prefer that I do it and I am happy to be the one that cooks. Son's fiancee has a side job baking special occasion cakes, cupcakes, cookies and so forth, but most of the time the two eat take out when I am not cooking. It's not that they can't cook. They can, it just isn't something they are all that interested in doing on a regular basis.
-
Thanks for the compliment jayt90. Your ribs and corn look done to a T.
-
Dinner tonight was Pork (tenderloin) Scaloppine with Mushrooms over noodles and Grilled Zucchini Salad. We had some Chardonnay with it.
-
3
-
-
The recent discussion about frying chicken made me hungry for some so I made chicken strips, some Mexican style rice, a tossed salad and dressing.
-
2
-
-
Or Panko. Dip in flour, beaten egg, then panko.
-
You can get crispy chicken fingers in a cast iron skillet. Oil can get just as hot or even hotter on the stove than in an electric fryer. Adding corn starch to the flour or even using it instead of flour adds crispness. When you submerge chicken in oil, it cooks from all sides at once but in shallower oil, the moisture that hinders crispness has a way to escape while cooking.
PS sugar aids browning but that does not always also mean extra crispness.
-
I always pan fry chicken strips in a cast iron skillet. I get good results. I only deep fry thick chicken pieces like legs, thighs and breasts.
-
Learning to cook and learning some menu's are two different things, but one follows the other. As others have said, breakfast meals is a good place to start. Grilled sandwiches and roast chicken are a couple of other things. Most men learn to make some kind of pasta dish early on in their cooking careers, I think.
-
Certain flavour compounds are only soluble in water, some only in fat, and some only in alcohol. Which is why people suggest adding a splash of vodka to a dish to bring out x amount of flavour (as most dishes already contain water and fat). That's pretty much it.
That's true but additional flavors will be imparted depending on the flavors in fat, water and alcohol. Vodka adds alcohol without much additional flavor. Wines have flavor to add along with the flavor components drawn out by the alcohol. Broth or stock adds flavor to water and bacon fat will be different from duck fat or butter.
-
Been out of action for a couple months with a broken ankle. Finally got back in the kitchen and made Braciole di Manzo, fettucini, a salad and some honeydew.
-
We always have my Southern mom's traditional ham hocks, collards, black eyed peas and corn bread but the store didn't have hacks so I used a ham bone that was in the freezer. We had it NYE instead of new years day and I mentioned that I was getting tired of this every year and suggested we start something new. Cassie said her dad always had a Mexican shrimp cocktail on New Years Day so I made it for dinner today. Cassie helped. It was good. Better than I thought it would be. We had it with beer and clamato juice.
-
I haven't been cooking much. I have been looking for a new Mayan calendar. My old one ran out of days. I thought the bank would send one but they just have the regular one year ones. Oh well. I guess it isn't the end of the world if I don't find a new one.
Since we had Thanksgiving at my sisters, we had no left overs. Tried to remedy that today. Roasted a very small turkey for Christmas eve dinner with guests. Also had the usual suspects: Dressing, sweet potatoes, pan sauted squash with parsnips, mushrooms and onions, etc.
-
Soooooooooo ... those don't seem to be maple leaves. what kind are they?
Actually I don't know. It sprouted from a seed in my front yard. beautiful bright red leaves.
dcarch
It looks like Japanese Red Maple
-
Thanks. I brought some home from our restaurant just before we sold it about 25 years ago. I wish I'd grabbed a few more.
Amazon has them... http://www.amazon.co...=sizzle platter
Thanks for the link but I believe those are different. Mine are rectangular and stainless steel. I recently got one of those oval ones and it was aluminum and the under tray is thinner and chiped easily.
-
I have a cookbook/history of BBQ and one of the oldest known sauces isn't possible to duplicate exactly now because the original English "catsup" used was a concoction that used oysters- no tomates. The book says the closest sub is Vietnamese fish sauce. They specifically state to only use the Vietnamese variety.
-
Thanks. I brought some home from our restaurant just before we sold it about 25 years ago. I wish I'd grabbed a few more.
-
I had some coconut shrimp at a restaurant that I thought was good so I tried to make it at home. I think it was a successful experiment. Along with it was a dipping sauce, rice pilaf, pineapple dak bulgogi and pepper steak.
-
My mom used to make poached eggs in one of those egg poacher pans where the egg was put in a pan held above the water and the egg was steamed, not really poached. I always hated poached eggs until I realized that those weren't really poached eggs. Eggs poached IN water are so much better tasting IMO.
-
Kim, if interested, you might try this shrimp boil. It makes really good shrimp
2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
½ cup butter
1 ½ pounds shrimp, peeled, tails on, save shrimp shells.
Combine all the ingredients with the peeled shrimp shells and simmer 30 to 45 minutes, Strain out the shells, return to heat and cook shrimp a few minutes, until just opaque.
-
If you break the egg into a glass custard dish and look at the edge of the white and see no watery edge, it is fresh enough to use without vinegar. If there is a little water around the egg white, vinegar helps congeal it but you may also have to trim away some of the trailings to make it look 'professional' . I lower the custard bowl into the water and let some of the hot water in to help set the egg before slowly and carefully letting it drop in the water. If you must, take a spatula and coax the wayward white strands back in the middle. The biggest problem with the vortex method is that you can only do one egg at a time.
You can cook them ahead, then drop them in cold water to set and keep them until you have enough or are ready to eat, then just reheat in hot water.
The Green Pan Non-Stick????
in Kitchen Consumer
Posted · Edited by Norm Matthews (log)
It has typical non stick warnings with the paper that came with it: Medium heat, let cool before washing, avoid frequent dishwasher use, no cutting in the pan, no metal utensils with scratchy edges, etc. I didn't need another skillet but it was 'free' with points I had accumulated. I doubt I'll use it often or in a manner in which non-stick properties will be important and last of all I won't have any problems tossing it if it does not perform well.