scubadoo97
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Posts posted by scubadoo97
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23 hours ago, Katie Meadow said:
What kind of pressure cooker takes up more than 2000 sq feet?
The rented condo I’m in now is 800 sq ft
Not much room and it’s full of the owners cookware
The one we are buying is 1821 sq ft so hope to bring some more. of my kitchen stuff from out of storage
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21 minutes ago, AAQuesada said:
I find using the corn silk as well makes the best stock
Will have to try that after I get my pressure cooker back in the kitchen I’ll be moving into. Unfortunately the size of our new condo on the beach is really tiny. Went from a 4000 sq ft home on an acre to a 2 BR condo just under 2000 sq ft for more $ than my house. But the view is pretty good. 🤷🏼♂️🩴🕶️
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Shel_B, I cut my cobs in 3-4 inch pieces to try to get as much out of the cobs with out grinding them up 😂
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Corn cobs were a frequent residents in my freezer
Corn stock was and is a favorite. Think I have a small container in the freezer
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My Mazzer Mini grinder is still running strong. Still grinding home roasted beans every day
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Old post reply
Found a Ten Fiddy barrel aged imperial Stout in the back of the fridge. What a treat. Just delicious
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One of my favorite off the shelf whiskies is Old Grand Dad 114. A high rye bourbon that makes a damn good bourbon Manhattan along with Antica vermouth
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Updated to add another green bean supplier
happymugcoffee.com
used them recently and the prices were excellent and the coffee arrived quickly in gallon sizes ziplock bags. Quality wise didn’t notice any difference from my usual suppliers
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Living in a tiny condo at the moment but brought a ceramic rod with me to give a quick touch up on a few knives that brought. Hate using other people’s knives. Usually disappointed in performance
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Never froze coffee for long storage. Since I home roast, never had a need to use anything other than my own coffee. Usually roast enough for a week or two
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Don’t see why you can’t. I’m a bone saver had a bag of raw bones and one of roasted bones in the freezer. My son called me Hannibal Lecter
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I found a vacuumed bag of a few vanilla beans in the freezer that I bought in 2013 before the big move. I tossed them. They might have still had some flavor but had to pick and choose what was going with us and what was going away.
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Love stouts.
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Made my version of Texas Caviar was made to take to a New Years gathering at my cousins condo in Tampa
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Very sorry to near that Anna N has passed. She will be missed
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On 6/9/2021 at 3:27 PM, Kim Shook said:
Made a roasted strawberry cheesecake last week and one of Mr. Kim's co-workers offered to trade a slice for a couple of Mennonite food truck doughnuts she'd picked up that morning:
They are as big as my head and the best in town.
Picked up a quart of strawberries from the produce stand on Sunday and we've been snacking on them all week:
I used the vinegar/water dunk method when I got them home and so far they are just fine. They were VERY ripe.
My wife has been buying a product to clean fruits and vegetables. I think it’s called thief’s. After some online research I learned that diluted vinegar can do the same thing. She still buys her product but if I get to the produce sooner I’m going old school and saving $
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We spent several days in San Sebastián several years ago. Spent too much time in the pintxos stalls. Most have the same offerings. Then moved on to better restaurants where we should have spent the majority of our time
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On 12/7/2023 at 7:35 PM, C. sapidus said:
For some reason cooler weather makes me crave Mexican food. Weird.
Pipian rojo: Chicken, baby potatoes, and green beans with a sauce of toasted ancho chiles, sesame seeds, onion, garlic, cumin, cinnamon, and tomatoes. Rice with roasted Poblano chiles to go with.
Platanos! Burned, just the way Mrs. C likes them
The burnt sugar flavor is not off putting in this application. I’ll take them over done than undercooked-
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1 hour ago, pastameshugana said:
Too cool! How many generations are there, and where do you fall?
4 generation
1 hour ago, pastameshugana said:Too cool! How many generations are there, and where do you fall?
This is my Moms side of the family. I have 2 aunts still living, they are both pictured in the middle so I’m 2nd generation , 26 first cousins, although one passed away last year in a plane crash just prior to Thanksgiving
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Another big family thanksgiving. Happy to be hanging with my family on this recent TG . Always a good time
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Another big family Thanksgiving coming up. Same place, same crowd, average head count 100. I was given the job of making hummus again and on the clean up crew.
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Living on the beach currently. And a grouper sandwich is my go to when out for lunch or dinner. Think I had 3 over the last couple of weeks
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On 7/14/2023 at 3:12 PM, Smithy said:
I think it was last fall that this topic inspired me to buy sardines. It's been a long time since I've done so, probably because the last few times I tried to feed sardines to someone I ended up eating them all myself.
This time, eating them all myself hasn't seemed a difficulty. I opened the tin last night and added a couple of filets to my dinner salad. Just now I did the same for a lunch salad. Anyone who claims sardines are "fishy" hasn't had good ones. These are good: firm, meaty, not bony that I can tell. The bottom photos shows what's left after today's lunch.
I think I got these at Walmart, of all places.
I like the Season brand well enough but have had other brands that have larger filets. I’m partial to sardines that are with bones and skin. Figured the bones are adding some calcium to my diet -
On 9/25/2023 at 2:04 AM, Dejah said:
While trying to fit more protein into my freezer, I found I had enough chicken parts to make up about 10 whole chickens!
Pulled a couple of breasts, a package of drumsticks, and a package of thighs out and made Spicy Chicken and Vegs with Toban sauce. Didn't have peanuts, so almonds sufficed. Sent this container over to the neighbor next door. He's a land surveyor and gets home late. He appreciated meals, and we appreciate his help whenever...
Next evening's meal was drumsticks and carrots simmered in Glico Curry paste. 30 minute meal!
One of the Chinese elders is a master gardener when it comes to Chinese vegetables. She always shares her bounty, especially Bitter Melon, which she knew we loved. I usually just stir-dry with beef and black beans, but decided to take a little time and stuffed the melons for this meal. I used ground pork, shrimp, ginger, Shitaki mushrooms for the stuffing
Last night, I was babysitting the grands and got home after 8 pm. Wonton soup was the easy fix when I have prepared filling in the freezer.
It's been raining all day, so no garden cleaning. Had several bags of Snow Crab clusters in the freezer, but hubby just had carpal tunnel surgery beginning of the week. Didn't think he could manage, so I cracked the crab, pulled out all the meat, and made Crab Cakes with Panko. Not the best recipe but it was quick, other than the hour I took to pick out the meat! They were ok, but not as good as the Emeril Lagasse recipe I used before.
while I didn’t have that much chicken parts in the freezer, I did have a lot of chicken bones which was turned into stock before exiting our home. Being on the beach takes the sting out of the move-
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Corn Cob Stock
in Cooking
Posted
it’s teaching me I can do well with less