Norm Matthews
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Posts posted by Norm Matthews
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I saw this in a catalog yesterday. It says it all metal gears, 1.3 hp, is hand assembled, torque shift varies with load, and the beater and dough hook are coated. It's supposed to be free shipping and a $50.00 off mail-in rebate. I am sooo tempted to get one for me for Christmas. Is there anyone who can talk me out of it? Please?.
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I seldom grind my own hamburger but when I do, I like to do 50% chuck. 25% boneless short rib and 25% brisket. I use my KA attachment but if I was ever going to do a lot of grinding, I'd get a dedicated grinder like you see at the large sporting outfitters.
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I think store ground beef is made in store with no pink slime at all. It's the kind that comes in a tube from some central location that you need to be concerned about.
My store no longer sells store ground beef...
This is store ground beef:
http://www.komu.com/images/news/ground-beef.jpg
This is not:
http://www.filipino-food-lovers.com/site-images/beef_giniling/ground_beef.jpg
The bottom photo is representative of what my store is now selling, but not the actual package. Its packaged at some factory elsewhere,
Stamped with a expiration date and heat sealed in the plastic tub.
Im just creeped out
That's good to know. Here in Kansas City, Hen House market where I usually shop have butchers and grind their own meat. It's weighed and wrapped right after you ask for it. They will do a custom grind if you ask for it.
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I think store ground beef is made in store with no pink slime at all. It's the kind that comes in a tube from some central location that you need to be concerned about.
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I made chicken stock yesterday and soup with it today.
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I used a square cast iron skillet as my primary skillet for many years. I had no problem with it. I can see a problem with square corners in the oven where the square corners might cause them to bake something faster than the center but on top of the stove isn't a problem as far as I am concerned.
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I boned a chicken, except the wings, cut the pieces into chunks then prepared the dark meat for Japanese fried chicken (soy sauce, sake, etc) and the white meat went into some buttermilk. Later the dark meat was breaded with potato flour and the white meat breaded in seasoned flour and both were fried. Meanwhile I made stock with the back and bones. It isn't a very good picture but here it is with zucchini sauteed with tomatoes, garlic and basil.
That's ginger ale in the glass and the dish is a replica of the service they used on the Super Chief Santa Fe train which had a Southwestern route.
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When hot oil hits breaded chicken, the surface is not wet. I am the one who used the word steam. Alton said the moisture is sealed in and the adhesion was the problem with that, no mention of steam. ------
By wet, I meant water in the food composition. All food has water, including bread crumbs, flour, etc.
dcarch
Now you are talking about molecular H2O. There is a difference between that and wet.
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When hot oil hits breaded chicken, the surface is not wet. I am the one who used the word steam. Alton said the moisture is sealed in and the adhesion was the problem with that, no mention of steam. If I recall correctly, KFC pressure cooks their chicken (or originally did) then applies the coating and fries it just to set the crust, not to cook the chicken. I don't know if they have a flour-only breading or not. That was the basis of FeChef's question.
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PS: With Alton Brown's recipe from the above show, he soaks the chicken overnight in buttermilk, drains the chicken then dredges it in seasoned flour. No other breading in used. It could be that flour alone forms a tighter covering than bread crumbs and does not allow the steam to escape as well as coarser coatings.
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This is an Alton Brown quote from the transcript "Fry Hard II: The Chicken" about frying chicken. Pan frying chicken allows the breading to stay on better than deep frying.
Now notice the fat only comes halfway up the sides of the food. Herein lies the essence of pan frying. There are two special things going on here. First, well, you know when you deep-fat fry, the heat attacks the food on all sides and it tends to create a very hard shell by crust which traps in moisture and that means that it doesn't adhere well. So as soon as you take a bite the whole thing comes off in your hand. Pan frying give moisture a way out, at least during the first phase of cooking. And that's going to help the crust to really hold on to the food which means you'll get some crust in every bite.
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Here is Jaques Pepin deboning a chicken. He makes it look so easy. He uses string to tie it up like a roast.
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I made chicken and dumplings today. I prefer drop dumplings and only make this dish once a year since i don't ever want to get tired of it.
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I don't know anything about SV but re the sauce: I have discovered that when braising brisket, beer is a really good liquid to include in the cooking process. Coffee is good too.
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As a retired art teacher who did a lot of work with ceramics, I don't consider enameled cookware to be ceramic even though it contains the same ingredients. I consider it akin to ceramic glaze instead. In any case I am sure what Shel-B is asking about is the relatively new ceramic lined cookware touted to ge the newest and greatest non stick cookware the world has ever known.
I have seen some cheap looking stuff at Bed Bath and Beyond but got small but sturdier pan for 'free' with points accumulated at a local grocery store. It isn't 6 months old and sausage I cooked for breakfast yesterday stuck. previously some eggs stuck too. It wasn't bad and it cleaned up easily but this stuff needs to be oiled in order to work well and I think that kind of defeats the purpose of getting non stick in the first place.
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RotutsThe recipe was on the back of a package of Organic Baby Jewel Yams. You could use any yams I am sure but two, maybe two and a half good size sweet potato yams would be about equal to a whole package. Here is that list of ingredients1 pkg Melissia’s Organic baby jewel yams2 1/2 baking apples, peeled, cored and cut into 1/4” rings1/4 C. sugar1/2 C. orange juice1/8 C. butter3/4 Tbs. cornstarch1/4 tsp. salt1 Tbsp. ground cinnamon1 Tbsp nutmeg1 T. macadamia nuts, toastedI usedUsed 1 1/2 tsp. each cinnamon and nutmeg, two medium applesPecans, a handful instead of macadamia nuts.Note: next time I want to top with a crisp or crumble and more nuts. My son said the pecans tasted good with the corned beef. IMHO anything tastes better with pecans.
Par boil the sweet potatoes then cool and peel. Peel core and slice apples into rings about a quarter inch thick. Layer the sliced potatoes and apples in a buttered casserole dish, combine the rest of the ingredients in a saucepan and simmer to thicken. Pour over apples and yams and bake @ 350º for an hour.
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I got an urge for corned beef but didn't make it from scratch this time. Also had a yam and apple casserole and zucchini salad.
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I used to have a butter curler which is a rounded scraper tool that I used to scrape the inside of the pumpkin to make the wall thinner behind the part about to be carved. Having a thinner wall makes it easier to cut out the face or whatever design and when it is easier to carve, your design is also easier to make more complex.
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My ex is Korean and we owned a Korean restaurant for about 5 years. She and her mom used carbon steel round bottom woks on our Garland commercial gas range and it was adequate but I was able to visit the kitchens of some Chinese restaurants and their wok stoves were like jet engines. I have no idea how many BTU's they had but I was also a potter who had 75,000 btu burners on my kiln and those wok suckers made mine look wimpy. I had a residential gas stove at home and it didn't put out enough heat to do a stir fry properly. I now have an electric stove and the wok is retired. I suppose I could use it outside nestled in a pile of charcoal but inside is a waste of time. I imagine a cast iron wok would be better able to handle a residential stove because though it would take longer to heat up. it will retain heat better. The carbon steel wok needs constant heat. I use a steel skillet with a copper core for that kind of cooking now days. It is the only pan that approaches the heat to properly do stir fry kind of cooking in a typical U.S. home.
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I used dried rosemary crushed in a mortar and pestle.
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Louisiana Killer 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
Some recipes I have seen use clam juice but I peel the shrimp, add the shells to the above and simmer it - without the shrimp, for a couple of hours. Then I strain out the shells and simmer the shrimp for a minute or two... just until it turns opaque. Serve the shrimp with at least some of the sauce. I have made the boiling liquid ahead and refrigerated it until the next day.
On another site, someone asked for tartar sauce recipes. I gave the one I made up and a lady who says she is a Chef said it was not tartar sauce so i call it nottartar sauce.
NOTTARTAR SAUCE
1 C. Mayo
2 Tbs red sweet Chili sauce or A-1
1/4 C. sweet pickle relish
2-3 Tbs. horseradish
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Thanks to this thread, I just got a pair of Baccarat champagne flutes as a Christmas gift for my son and his fiancee for their wedding toast. Their wedding is in July.
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Growing up on Strawberry Hill in Kansas City, there was a tavern across the street that had boiled shrimp on Fridays and Dad took us once in a while. I never found anything like it until a few years ago when I came across a recipe called Louisiana Killer shrimp. We had that for dinner tonight with bread, a Latin style salad and dressing made with lime and orange juices, red wine vinegar, olive oil, garlic and fresh oregano. We also had deviled eggs, shrimp sauce, and tartar sauce. Not pictured was dessert, a store bought chocolate pudding cake.
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NM: thats really interesting. were you using this:
http://www.amazon.com/Lodge-L8SQ3-Pre-Seasoned-Skillet-10-5-inch/dp/B00063RWXE/ref=pd_rhf_se_s_t_8
im interested in this if it fits in my BV XL.by a day I missed the 25 free shipping its now 35.thanks for your contribution, esp the heat/non-heat resultsThat is the same size as mine. Mine does not have the handle on the top and does not have a brand name on the bottom. It says Made in USA 10 1/2 square skillet and was not pre-seasoned. I have had it for around 40 years.
KitchenAid 7 qt. Mixer
in Kitchen Consumer
Posted · Edited by Norm Matthews (log)
It's King Arthur catalog. The free shipping isn't for a couple more days. Free shipping and rebate isn't offered on the website, at least not yet. I use my 6 qt for bread , whipped cream, butter, and mayonnaise mostly so I don't use the paddle a lot. My future daughter-in-law makes a lot of cakes for people with it and does not use the scraper paddle very often. She prefers the plain one. My only fear is that if I get it, she will want one too and I already got her a 6 qt. one as a wedding present.