scubadoo97
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Posts posted by scubadoo97
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For anyone that uses the APEX system, is the traditional kit sufficient or do you highly recommend the upgraded kits?
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the baking soda and foil method does work and is the easiest method I can thing of. Dip and remove. Can't get much easier.
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Agreed, Starbucks just over roasts their beans. What you think is strong is burnt
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I like to scuba dive and spearfish. I have friends that comment that they like to stay on top of the food chain. No argument
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I always like to use a box grater. Just seems to result in a better texture than when I've used a food processor's grater disk.
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Blueberry coffee? Is that funny-sad or funny-haha?
I'll take my blueberry coffee in a well roasted Ethiopian Harrar single origin.
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My current ritual is to wake up and brew a pot of fresh roasted beans that I roast myself. Currently I am drinking Yemen Sanani and PNG Agoga. Next week? Roasting coffee is a blast and the coffee is fantastic.
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I've made them but didn't do the diagonal cut. Just cut them into about 1" slices and scooped out the middle with a melon baller. Served smoked salmon cream cheese that was piped in the center
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ZERO! I have no counter tops. Waiting on granite. My wife and I have differences on what a kitchen is. For me it's a work space and for her it's a show place. That being said, there will be less on the counter when the new kitchen is done but I can envision a toaster oven, drip coffee maker, espresso machine, Solis coffee grinder and Mazzer Mini grinder taking up some space on the counter top
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Dick, I'm with you on most of these issues. No dipping my cigars in any of my drinks and I too feel that spirits and fortified wines like port seem to pair better with a fine cigar. I have a affection for single malts, really good bourbons and rum. I actually find rum to be one of my favorite pairings. I view my cigars like a view my wine. Both are meant to be enjoyed to savor the flavors and aromas. Unlike cigarettes, cigars do have very complex flavors that can be enjoyed. Like wines my cigars are kept in their proper environment and aged to perfection. Vintage cigars that have been cared for well are a real joy. There are so many similarities between the wine and cigars.
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Here in my area we have Zephyrhills spring water. I like the taste but also use a Pur filter on the tap. In the new kitchen we will have an Everpure filter. What I don't like brands that are purified water which has a flat taste
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Don't forget the mint. The mint and Thai basil give them such a wonderful fresh flavor. I also like to use shredded cabbage and julienne carrots for crunch and again to add freshness. As far as fish sauce, 3 crab brand fish is a good one to look for. I like to make 2-3 dipping sauces and also a little hoisen sauce can be used for a little sweetness if desired.
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Oh man that looks good. I grew up with muhamara only we knew it as hamara. Unlike the Lebanese recipes our family just used red bell peppers and now thanks to the food processor whip them up to a fine paste. Let drain and cook slowly with a little sugar, salt, a crushed red pepper for heat and just a touch of oil to give it a sheen. Cook it long and slow until it get's thick. Make a great dip for veggies or pita.
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The only times I seriously deal with whipped cream cheese and its other alternate lifestyle companion, namely whipped butter, is on Passover .. because I hate it when my matzos break from schmearing the "real stuff!"
GG, Passover was the only time we would buy the Temp-Tee. It was the kosher cream cheese of choice for our matzos. Cream cheese and sephardic haroset made from dates. Great combo.
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A premium rum is one that I can drink neat and has a complex wonderful taste
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I never really got the whole "sear quickly, then put in the oven" thing. Does quick searing over high heat produce a differnt *kind* of sear to longer searing over lower heat? If not, why not just lower the heat, avoid a lot of the smoke, avoid having to turn on your oven and just sear for longer? The only time I ever use a smoking hot sear is when I have Wagyu or some similar cut of steak in which I want the outside intensely crusted and the centre pretty much blue.
If you want a truely excellent crust, don't wash your meat, sprinkle with salt about 30 minutes before cooking, and then sear over medium-low heat in a pool of butter. You get a wonderful, brown crust you can't get any other way.
Salt does add a great crust to foods but I can tell you the fast hot sear and then into a hot oven works wonders on steaks and even boneless chicken breasts. I get the most moist juicy results this way with a nice crust. The after cooking rest is also very important to help retain the juices in the meat.
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I will also advise carmelize them. Wonderful as a topping for Mujaddra(rice and lentils)
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Thanks for the replys. I just got back from the showroom and looked at this Franke double.
http://www.frankeksd.com/productdetail.php...&group=65&lvl=3
They didn't have many single bowls. I am planning on getting a goose neck type pull out faucet by Grohe so combined with the 9" depth of the sink, this should give me a nice area to clean stock pots, roasting pans, 9 X 13 baking dishes and cookie sheets. I guess I would use the little sink for washing veggies but still toying with the idea of the single bowl. I see in Franke's catalog they have a 30"X18" that is 11" deep. Now that's a nice big sink.
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I am in the middle of a kitchen remodel. I have always had a double sink but can't say that I have used the non-disposal side very often. One of the real benefits I would have with one large single bowl is that I could wash a roasting pan with out having to tip it and turn it to clean it. So which do you prefer? What would I be giving up with a single bowl that hasn't yet crossed my mind? What are good brands and gauges for stainless and are there better materials you would recommend? Egullet members always have good suggestions. Help! Thanks
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I've use mine for toasting bread but have done baked potatos when only doing a couple. It's great for roasting garlic. I cut oil and wrap garlic in foil and toss in the toaster oven. Great for little things.
My kitchen has just been ripped out for remodeling. It may get used a lot more now.
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My stuffed grape leaves are almost ready, and it's a good thing, you guys have made me so hungry! Pam, I'll take an order of that teiglach you don't care for!
Yumm. Stuffed grape leaves. Now your making me hungry!
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In my family we never had m'jeddrah on Shabbat or holidays. My Grandmother always said it was bad to eat it on Shabbat. Don't know if it was because it was peasant type food or what. It's also a dairy food in our house.
For Rosh Hashanah Seder we had our traditional Syrian Jewish line up of rice, spinach, black eye peas, dates, pomegranates, squash, and fish dusted in flour and cumin. All foods had a prayer that was said prior to eating it.
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I shop at the kosher Syrian markets in Brooklyn. The two I favor are Holon and Bat-Yam. Bat-Yam is at 525 Kings Highway. Holon is less than a block east. For pastries, I like Mansoura at 515 Kings Highway.
My favorite places when in NY. As a Syrian Jew I find they sell the things I grew up with.
Here in Pinellas County, Florida we have several Middle Eastern markets so which everone is in my area gets the bulk of my business.
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I always like to toast my corn over my stove burner to give it a good roasted corn flavor. Then use it in corn pepper relishes and salsas or just eat it plain. I have family in Mexico and the mayo, cheese, chili and lime additions are the most common way the Mexicans add flavor to the bland hominy like corn they have in Mexico. With our sweet corn in the US I prefer it on it's own. I just can't see covering up that great flavor
Crab Cakes
in Cooking
Posted
Turn down the heat?
Seriously the crab is already cooked so you are really warming them and trying to get a good crust. I often brown on both sides and then pop into a hot oven for 5-10 min to warm through.