lindag
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Posts posted by lindag
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On 10/6/2017 at 8:44 PM, Norm Matthews said:
In the Chili post earlier this week, I think, @lindag mentioned some Worcestershire sauce made in Kentucky and aged in whiskey barrels. I ordered some as well as from the same company, some soy sauce and Kentuckyaki sauce. I marinated some chicken wings in the teriyaki sauce with some honey and brown sugar added and baked them in the new oven. Earlier I made some sourdough. We had the wings with rice. I didn't make any vegetables.
Great! I tried the Bourbon Barrel Aged Worcestershire Sauce on its own and liked it very much. I also put a couple dahses into my Bloody Mary, a
What I think I noticed most is that it doesn't have the strong odor of L&P sauce. That's a big plus.
I broke a bottle (Costco size) of L&P by knocking it off the counter onto the tile floor...I thought the smell would never go away!
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21 minutes ago, kayb said:
...Throw something out from the fridge without first looking to be SURE what it is.
I was cleaning out the fridge today. Picked up a carryout box I knew (or thought I knew) was leftover Thai fried rice from when we had takeout the other night. Tossed it.
Then when I was cooking dinner, I went to the fridge for the smoked turkey I had picked up Monday, from the restaurant two hours from here that smokes the best turkey I ever ate in my life....
Yep.
I contemplated going out to the trash and dumpster diving for the most recent bag, since it would have been at the top. Decided against it. Cursed, at length and creatively.
I am cooking the fried potato and cheese pancake from Six Seasons. Not to be outdone, I shall poach an egg to go on top of it, and warm up a couple of slices of bacon. Nyah.
Yeah, I've done something similar. And I hate grubbing around in my big ol' trash can.
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Hubbard is my own favorite squash variety...it usually has loads of flavor. You may have seen it in the produce section but it would be cut in pieces because Hubbard's are so big. Try it, you’ll like it.
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48 minutes ago, Kerry Beal said:
Found a perfect beer/tea mug.
I have that exact same beer mug. I keep it the freezer so it's always ready!
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I like how it seems to be well-toasted, sometimes that makes all the difference.
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Nice soup and I'm curious about what kind of cracker?
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I rely on the Wavy Lay's Hickory BBQ chips most of the time. Other than those, I crave Doritos Nacho Cheese flavor. Both go great with sandwiches and I keep both on hand at all times.
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Actually, then it was Dirty Dick's Hot Sauce. But that was before I'd tried Inner Beauty.
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It's that time of year when we're inundated with all things pumpkin.
Personally, I'm not a fan...I can have one piece of pumpkin pie and I'm good for the rest of the year.
What do you think? Overkill?
(I do buy cans of pumpkin purée for my dogs, though, it's a great dietary supplement for them.)
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A couple years ago I did a side by side taste test of the dozen or so bottles of hot sauce I had on hand.
Tabasco came in dead last by a huge margin.
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5 minutes ago, mgaretz said:
The meat was not dry and I have never had the jus re-enter meat.
But it was the meat, onions, potato, celery and mushrooms for 10 minutes, quick release, add in carrots, parsnips and frozen peas and corn for another 6 minutes with natural release. Meat is not pre-browned.
Additional seasonings/add-ins were 1 cup of chicken broth, 1 tsp of soy, 2 tbs tomato paste, garlic powder, thyme, salt, pepper and 2 tsp of caramel coloring. Jus thickened with Precisa Sperse 1000.
Do you think it's unnecessary to pre-brown the meat?
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24 minutes ago, Tropicalsenior said:
Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.
Some areas near me are already getting a bit of snow....pretty early for that, even here!
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41 minutes ago, Anna N said:
One word: smørrebrød
Well, I'll have to Google that!
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My Mom used to make me liverwurst sandwiches with thin slices of onion on (of course) Wonderbread or its equivalent.
haven't any in many, many years. I may just gave to pick some up next time I see some.
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The old Good Eats was only marginally interesting to me, I found it too geeky.
The snide Alton Brown is even less appealing.
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6 minutes ago, mgaretz said:
Beef stew made in the electric pressure cooker. Chuck, onion, carrots, parsnips, potato, celery, mushrooms, peas and corn.
Wow, that really looks good!
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55 minutes ago, weedy said:
Fwiw I don't like Tabasco much at all.
It tastes like flavoured vinegar rather than like chiles.
But, like Heinz Ketchup, I don't think anyone has "improved" upon L&P Worcester
I'm amazed that anyone uses Tabasco anymore since there are zillions of brands that are way better.
Tabasco tastes much too vinegary for my tastes...My current favorite is Inner Beauty Hot Sauce.
I also like Dirty Dick's hot sauce.
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I have a bag of Costco pine nuts in my freezer that's been there for years!
Do you think they're still worth using? I don't think the package has ever even been opened; it was purchased on a whim.
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I'm wondering if L&P is really the Tabasco of Worcestershire sauces; by that I mean that for me Tabasco is at the bottom of the heap and popular only because of its longevity to the market.
I'll see when I have an opportunity to try my new brand.
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Thanks to the enabling here I've managed to acquire a new iSi Soda Charger...something I didn't know I needed until the topic appeared here. I actually owned one previously (an off-brand) that was stored away in the pantry and when I dug it out to use I found that the charger holder had disappeared, probably in the move here some eleven years ago. So when I couldn't find a replacement for the holder I had to buy a whole new bottle. However, it is now happily residing in my fridge staying cold and I use it almost daily.
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7 minutes ago, JoNorvelleWalker said:
The two ways of rapid cooling have different results. Venting causes boiling.
Thanks, I did not know that!
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I've only had my mini for a few days but I love it! I always have to scale down my recipes (also a one person household).
So far I've made beef stock for soup and beets but it's earning its counter space.
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For me it's the CSO and my Ipot (the six qt. and the mini).
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1 hour ago, Norm Matthews said:
I think it's aged in used bourbon barrels rather than actually having bourbon in it. Bourbon must be aged in new charred oak barrels. After they have been used once, they are sold for other uses. Scotland uses them for aging Scotch, for one example. The charred wood will be saturated with bourbon smell and flavor when used for the first few times with the Worcestershire sauce though.
Ahh, yes, a bit of clever marketing, it insinuates the Bourbon as an ingredient to lure the foolhardy (me).
But I'll use it anyway, it still should be good.
Dinner 2017 (Part 6)
in Cooking
Posted
Tonight's dinner will be one of my favorite recipes from Epicurious. simple, easy and oh-so-good.Sillet Chicken and Vegetables
Perfect for a Fall evening.