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lindag

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Posts posted by lindag

    Using the Breville food processors with Paradice attachments (9 or 16)

    in Cooking

    Posted

    20 hours ago, Smithy said:

     

    I respectfully think that statement is too broad. It may be that the variety matters (waxy, starchy or in between) or how much they've already been cooked. My DH and I used to freeze dinners from the leftovers of a meat-and-potatoes dish (ham, pork roast, beef chuck roast for instance, with potatoes) and had no trouble with the reheated dish.

     

    It may also be that they need to be thoroughly cooked first. I'm working my way through a 5-gallon bucket of Russet potatoes given me last fall. They've been in the garage, frozen. I bring some in, cut and cook, and haven't had bad luck with them that way -- but those that I bring in and thaw before cooking have gone off in a hurry.

    Yes, I was just thinking about how cooked potatoes can get mushy after freezing.

    • Like 1

    Kitchen Things I Can't Believe I Didn't Know About

    in Kitchen Consumer

    Posted

    On 1/7/2024 at 2:46 PM, lindag said:

    It' Tom & Jerry time!

     

     

     

     

     

     

     

     

    something I just learned yesterday.

    Heating milk for a Tom & Jerry I was frustrated with the skin on the mllk.

    Turns out there's an easy fix!

    Thanks to Google...it seems if you stir a bit of sugar (it doesn't tale much, I used about a ¼ tsp.) into the milk first until it's mixed in.  No skin!

     

    • Thanks 1

    What Are You Cooking Sous Vide Today? (Part 3)

    in Cooking

    Posted

    14 minutes ago, TdeV said:

     

    @lindag posted about beets in 2019 in this post saying she'd used a CI recipe.
     
    What should the volume of liquids be? 
    (I nearly broke my vacuum sealer 🙄)

    Close

    Time

    Sous vide: 4 to 6 hours; active cooking time: 30 minutes

    Yield

    Serves 4

    Sous Vide Temperature

    191°F/88°C

    Ingredients

    2 pounds beets, trimmed

    3 tablespoons extra-virgin olive oil

    2 tablespoons sherry vinegar

    8 sprigs fresh thyme

    Salt and pepper

    2 tablespoons minced fresh chives

    • Like 1
    • Thanks 1

    Wilted Lettuce

    in Cooking

    Posted

    15 hours ago, Smithy said:

     

    You mean the lettuce is wilted with a hot dressing? What else do you put into it? I like wilted spinach salads with bacon, slices of boiled egg and other goodies. If you don't mean this sort of wilted lettuce, then how do you plan to do it?

    I make it the same as you would with the spinach.

    • Thanks 1

    Carrot soup

    in Cooking

    Posted

    Watching an older Top Chef yesterday I was stunned to see Carrot Soup the big winner in competition with 14 chefs.  I've never eaten this.

    Anyone have a really killer recipe?

     

    I will never again . . . (Part 4)

    in Food Traditions & Culture

    Posted

    1 minute ago, Smithy said:

    I will never again forget the smell of rotting potatoes.* I've spent the last week looking around and sniffing and trying to work out the source and location of that foul odor. WHAT had the dog or cat brought in? Where was it hiding? Just now I finally recognized the stench, found the culprits and put them outside. 

     

    On the plus side: a lot of the surrounding household is now washed or scrubbed.

     

    *(Alas, I have smelled this before, so "never again" may not apply here.)

    Yes!  I remember that small from childhood when Mom sent me to the root cellar to get potatoes and when I shoved my into the bag I gagged.

    • Like 2

    Paring Knives

    in Kitchen Consumer

    Posted · Edited by lindag (log)

    On 8/25/2025 at 7:36 PM, AAQuesada said:

     

    Misono is a very reputable company that many chef's use and I would recommend with out reservation. 

    https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch

     

    My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity.

     

    https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife

    After checking this  out I decided it looks like the perfect knife for me.  And,  it's now back in stock!

    Update:  woops., the 90mm is still out of stock.

    • Like 1
    • Sad 1

    Paring Knives

    in Kitchen Consumer

    Posted

    While  was shopping for knives I was somewhat surprised to see that both ATK and Food and Wine had top-rated the Global brand.  I have own a couple but was not impressed, plus, I really dislike the handles.

    Cooking with a Pellet Grill

    in Cooking

    Posted

    14 minutes ago, &roid said:

    Not strictly cooking on a pellet grill but I finally but the bullet this weekend and gave mine some (much needed) end of summer care. 
     

    Id been a bit slack at tackling a couple of rust spots and managed to leave the cover off during some pretty bad weather. End result was I had some quite nasty rusting to the lid, chimney and back panel. 
     

    What I know now, and what will hopefully teach me a valuable lesson, is that that spending 10-15 minutes doing this every now and again would have saved me a days hard labour. 
     

    I ended up having to sand large parts of the Yoder back to the metal and respraying it… The good news is it’s come up like new!

     

    as happened when I first got it home that extended time cleaning and reconditioning it has given me a great respect for just how well made these things are. It really is a tank of a machine. 
     

    Before pics (warning for those with a nervous disposition):

    IMG_0567.thumb.jpeg.303d31d4d2b2574225f4c2a41b90be64.jpegIMG_0568.thumb.jpeg.6c3d4c6981a4b8c9baae5cf18fcd256c.jpegIMG_0576.thumb.jpeg.6981f2301433347aa642efb0d509406b.jpegIMG_0577.thumb.jpeg.7c1e4f6797bfa5ab2880d810dd2cd012.jpeg

    During:

    IMG_0572.thumb.jpeg.dd81c4f638460ed4dfa43f71540618de.jpegIMG_0579.thumb.jpeg.133500733ab8b709830a325ef28d5e16.jpegIMG_0581.thumb.jpeg.71b4a4342cb8b0d08e6ee41e90e5efb1.jpegIMG_0587.thumb.jpeg.6dc2eb3200ba4990366399266a7ebe47.jpeg

     

    And after the job was done (much better!):

    IMG_0580.thumb.jpeg.21d8256aed09b760b8e3f78c5fd60d9b.jpegIMG_0628.thumb.jpeg.7fe0872ce58aa47867c5999add903426.jpegIMG_0630.thumb.jpeg.b42c219d06f189e451e631f804d054f2.jpeg

    What an amazing transformation!  

    • Like 3

    Dinner 2025

    in Cooking

    Posted

    13 hours ago, Smithy said:

    Ham and cheese sandwich, griddled on my panini press. Mayonnaise and mustard on the inside of the bread, butter on the outside. The layers were ham and cheese; I added lettuce afterward.

     

    20250903_174910.jpg

     

    The dinner was accompanied by (unfortunately over-)roasted cauliflower and broccoli. I tried to revive the all-too-crisp vegetables with a combination of lemon vinaigrette, butter and tahini. The "sauce" didn't compensate for the texture of those poor over-roasted vegetables, but it was good. Strangely enough, it was so tart and delicious that it overshadowed the sandwich flavors.

     

    20250903_175828.jpg

     

    I ended up dredging the sandwich bits in that sauce! It very much enlivened the sandwich flavors.

    I like adding mustard to my grilled ham and cheese.

    • Like 4

    "Pizza" in China

    in Food Traditions & Culture

    Posted

    My friends and I were vacationing in Costa Rica we located an outdoor restaurant that served pizza and stopped there for dinner.  

    Unfortunately, while waiting for the pizza to arrive a nearby skunk sprayed.I don't remember the pizza but I do remember the smell.

    • Haha 3
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