-
Posts
21,639 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by rotuts
-
@Duvel Excellent ! bacon wrapped banana , saute'd w crispy bacon require some thought ! is that whole horseradish on the right upper ?
-
When back to CaF to try the lunch CaF, spicy chicken on @blue_dolphin advice i got two ' sauce [sic] containers the CaF sauce : mayo + sugar + dry of matchup ? and hot and sweet : siracha + sugar ? I brought it home . 10 min. this affected the bun . the chicken was crunchy , not greasy moist and tender. it had much higher spiciness than one might expect for pst food. two thin pickles cut the richness of the fried food. Id say if you like spicy chicken , its worth a try but eat it there . Ive had Wendy's spicy chicken several years ago. it had lettuce tomato , and they addd extra tomato if asked. I did like that rendition can't remember enough about it to compare to CaF. a P.S.: this might be age related : this stuff has real staying power but Id guess all FastFood does in relation to ones age.
-
Apple (or pear) pie - questions about improving results
rotuts replied to a topic in Pastry & Baking
@PetarG as suggested by @JeanneCake Rose Levy Beranbaum's books are excellent. Im not much of a baker , so all I can do is suggest some good books. another book is Bakewise , by Shirley O. Corriher BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Kindle Edition (eG-friendly Amazon.com link) the book emphasizes the effect of variations on the results she also has Cookwise CookWise: The Secrets of Cooking Revealed Paperback (eG-friendly Amazon.com link) KitchenWise KitchenWise: Essential Food Science for Home Cooks (eG-friendly Amazon.com link) all excellent. -
@Elle Bee thanks for that ref. Id rather be safe than sorry.
-
I was just curious what sort of props they were using on this set. thanks
-
this is a pic from a current GB TV show Criminal Record nest I could capture more on ether side and below these what does one make of them ?
-
@C. sapidus good to know . but you put Bananas in everything Ok 1/4 of everything ? or was that when the port of Baltimore was actually busy ? and what does a French Chef , even one of Escoffier's renown really know about Baltimore ? but I distinctively thought maryland chicken referred to a cut. leg and thigh OK maybe only in France. P.S.: https://en.wikipedia.org/wiki/Chicken_Maryland guess the leg/thigh cut is Australisn who knew ?
-
I called GE the person I spoke to found no information about placement ie 3 to 4 inches under cabinets all the pictures they had were the unit free standing on a counter w no over hanging caboinets rats , sort of but just saved $ 700 + tax !
-
@Elle Bee looks like you have several life time's worth of pellets can't hurt should you get the chance , will you take a pic of the inside chamber so I can get an idea of its size , maybe w a measured reference ? if you cut the back off a regular sized whole chicken , then cut the roast in 1/2 would you be able to cook the halves on two racks , one over the other w the water drip pan then below it ? any idea what a 300 f w smoke chicken tastes like ? Im trying to get the sense of the vote of the cooking space w the water on the lowest rack . also , the heat characteristics : can this be places on a counter w 1/3d of the unit under counters ? if the heat comes out the back , maybe that's a no no . drooling I am
-
I also recall Maryland chicken dishes involved the leg w the attached thigh usually w some sort of creamy sauce first time Ive seen an RxMaryland w bananas. bacon in a Rx is always helpful as a tie-in.
-
@Elle Bee Pleased to see you have the unit and are enjoying it. Im very tempted. maybe the sale will end and I can move on ? would you add more details on your Rx for those ribs ? times , eps and of course , my favorite some pics ? interested in your brisket pan : time and temps. Im pleased you are enjoying it , and that it seems well made and living up to its expectations. please keep us informed of your cooks. P.S.: @Elle Bee get your pellets in a large bag , at a BBQ store a 20 lb bag or for instance MacLean's Authentic Apple Wood Smoking Pellets, 5 Pound Bag (eG-friendly Amazon.com link) etc
-
@vyas Welcome what sorts of things do you cook ? what sorts of places do you go out to to eat ? looking forward to hearing about your personal experiences.
-
Not to worry , one last time : new Mise : this is the last set for now , finishing up the beef stock , and the last of the Tort's note the Penzey's Singapoe seasoning. no added salt . I love all things Singapore. a yellow curry mixture w citrus rotes. Singapore Rice Noodles is one of my favorite dishes. blooming the seasoning mix in EVOO and the final dish : this dish has never been ' a looker ' it might look better w the tomato's diced finer , but haven't gotten to that. this was astonishing good. used a heaping Tbs of the curry mixture. plenty of Singapore flavor , w nice glow. big time keeper for me. possibly w finer dice on the Tomat's next time. Im calling this : Singapore Tort's just pretend the tomato was diced to the proper Chef-ie size.
-
@liamsaunt do I love Something ( chicken , scallops , fish beef , etc ) with a gravy + veg and the biscuit ( dumplings , pot pie crust etc ) your rendition looks perfect !
-
as yoke done the searchnprobbly already : didyoget this ref ? https://www.bestreviews.guide/hand-mixer-with-slow-speed?&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&dest=0&sys_id=0|254&gclsrc=aw.ds&&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&new_api=true&dest=0&sys_id=0|254&gad_source=1&gclid=CjwKCAiAk9itBhASEiwA1my_6_NOEEnOBJhSGfAs0Itjmi8xD-bTpV78luLGZGiuyzxsJvNSx_29bRoCC-QQAvD_BwE or https://www.amazon.com/review/R3LFOVVLWA4WEE/ref=cm_cr_srp_d_rdp_perm
-
I made a very similar dinner today as I did yesterday : there were a few changes : i added one more Campari , one more green onion , and at least twice as much EVOO .but the bigger change was i usb the no added salt CollegeInn beef stock. I was not impressed with it very little roast beef aroma when opened , and not much beef flavor. it did have a secondary flavor of tomato paste. indeed , its the second ingredient. im not sure why tomato paste is fixed at the hip w beef ( stock , stew etc ) of course the Profession Pundits @ ATK point to when they add it to beef stew , mushroom stew , etc they add it " For the Umami " , adside from their pontification , for me tomato paste has a very distinct taste not a bad taste , but its a pronounced taste . very different from fresh tomato , or canned crushed. and for me , its very different from Mushrooms ( ' for the umami ' ) , beef ( ' for the umami ' ) those tastes , w my palate have very little in common. I think tomato paste is added to many dishes , because it always has been. well before the advent of Umami . any way . I added a little bit of low salt turkey base I have in the freezer which improved the taste of the stock. in the future Ill pass on no added salt beef base , but Ill check to see if the other brand has a no salt beef stock. and BTW I do have a container for Minors low salt beef base paste in the freezer . but you guessed it : serious flavors of tomato paste . Ive go nothing against tomato paste , but its flavor ends up being prominent. I leafed that the extra Campari added significant fresh tomato flavor , unsure about the extra green onion , but it did not detract and extra EVOO rarely hurt anything. Im pleased all the items are readily available , and the dish is so easy to make .
-
CR*P ! its almost free now : https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243?mod=wsj_hp_buyside_pos2 ''''''' I’m someone who loves spending hours at a time on cooking projects, but as an apartment dweller, my options are limited to what I can do inside my four walls. That means low-and-slow barbecuing has always been out of the picture. That’s why I was so intrigued when GE Profile introduced its Smart Indoor Smoker, promising the benefits of a smoker in a box that fits on my countertop, and pleasantly surprised by its performance. And while the $1,000 price tag isn’t for everyone, the $300 Super Bowl-timed discount makes it a more intriguing purchase. ''' https://www.amazon.com/GE-Filtration-Precision-Connected-Countertop/dp/B0CGXY9N5F?&linkCode=ll1&tag=wsj09-20&linkId=459b6645aa751a9ca558ba06e3016554&language=en_US&ref_=as_li_ss_tl&asc_refurl=https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243 not many takers @ $ 1,000 ?
-
@KennethT I agree re home made. for me , the KB is right there and O can work with it. home made is always best . I have some 4 x turkey stock in Fz bricks Im use some of that up. but right off the self , no added salt w that regard , its working for me.
-
@Smithy look for the no salt . they may have other versions. very pleased w it.
-
Early dinner // late lunch : I looked into offerings @ MarketBasket this AM , for filled pasta. I haven't made this sort of item in a while . I used to enjoy the filled pasta Chicken w prosciutto no longer available. so ... those are window to Table green onions , TJ's Capari's , TJ's parmesan-ish and two no added salt chicken stock Ive had for a while and th0ught Id finally ty them filled pasta as you see above. I was very surprised w the two units of CkSt : when I opened the packs , aroma of roosted CkStock was ver noticeable taste very good , bland , ie no salt. the aroma was so good MC who was on his Auto-Heat , awake and just looking around and enjoying his day came right into the kitchen , w Great Expectations .. this for me is a keeper. mise : that's two beaten eggs , I add at the end off the het w the green onions and tomato result : the green blob is refrigerated EVOO , melting also from TJ's this was excellent. the TJ's pam-ish had been resting comfortably in the refrigerator for ' a bit ' thus the initial slices which were diced were ' rind like ' but very tasty . fortunately I added them to the stock w the tort's for the five minute cooking. next time I dice them smaller . I might add a few more Campari's the next time , and another Window green onion. that would work. I might also get some fresh swiss chard or mature fresh spinach which would be nice. added w the green onions and tomato off the heat now I have to see twhat the TJ's Tot's offering are ( lots of veg related ones I recall ) and see what Aldi has . of course I might get s0ome proscuitto and add that thing diced for that flavor I like this is so easy to make , it's back on the Menu. very pleased w the no salt stock. iso Ill be stocking up. I like this size , as if there is a no0-salt ' box ' you know what I mean , then I hsv to use up the whole box.
-
@paulraphael I completely agree. years ago I had an electric low speed Makita wet stone system circular stones , went to 1000 grit ( a white wet stone ) https://www.amazon.com/Makita-98202-Horizontal-Wheel-Sharpener/dp/B0000223JC/ref=asc_df_B0000223JC/?tag=hyprod-20&linkCode=df0&hvadid=309763890402&hvpos=&hvnetw=g&hvrand=7310887201011870101&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=pla-569811470328&psc=1&mcid=0b2312b4997b3ee5a7850904be11012a&gclid=CjwKCAiA8NKtBhBtEiwAq5aX2E9cFiRCzm7M1Bx3pQ3kImVMd9ym_JQFeiWdKl52pNswzPQPbgb97hoCtqsQAvD_BwE for fun I made a circular disc and glued on a circular piece pf leather and used the green grit polishing paste on that the system wa designs for wood shop tools and the like chisels , lathe tools gave my chisels a stunning edge. w EdgePeo past 600 - 800 isn't really going to help you much in the kitchen unless you have knives similar to Watanabe's , which are thin and can hold a 1000 grit edge. when you cut yourself w a 1000 grit Watanabe edge you hardly notice , except for the blood everywhere but then all you have to do ,is tape up the wounds edges , the cut is so clean and mop up the blood.
-
@C. sapidus how did you make that ground turkey dish ? looks terrific .
-
140 F seems fine for keeping something warm you've smoked for some time. keeping humidity in mind those small smokers w the tube as mentioned work fine for a final smoking bu the plastic tube and the connection to it is narrow nd will vlog up w are at some point and are not that easy to clean per several reviews PS those tube smokers can be cleaned , get the same size tubing at home depot cut your chosen length , then toss out when clogged. try but a yard or two , right and its cheap at Home Depot pipe cleaners also helpful
-
@ElsieD thanks for those nu embers aside from the true low and slow grill // pellet grill which might be very real , much longer times than in the vid what you won't be able to do , is roast a chicken, at the temps for a crispy skin but Ive never done one on 300 F , for several hours . 3 or more ? might be fantastic , smokey , tender , moist ?
-
was out and avou doing a few errands CAF was one blok away , so I tried it. breakfast menu time spicy chicken biscuit the chicken was hot ( temp ) crispy with good spice and heat. 'tender , moist mot greasy the biscuit was tender and fluffy , but here was no ' sauce ' on it , nor pickle so mouth feel ws a bit dry took it home added dollop os mayo , which helped. the chicken was very nice so if you are near a CAF and like chicken , its worth a try