lindag
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Posts posted by lindag
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Too bad, my brisket that I slow cooked in the IP for 9 hours was still tough, tonight I will PC it for another 10 mins. Or so to see if that helps. Otherwise it's expensive dog food.
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40 minutes ago, Anna N said:
Completely unorthodox I am sure. I was rereading One Good Dish by David Tanis. I recall being very disappointed when I first read this book. But going through it today I dog-eared many pages (relax it's a Kindle version). And I came across his recipe for potatoes Anna. Having never had much success with this dish in the past I had an urge to try it again and darn there was a potato sitting on the counter.
I used a faux mandoline to slice the potatoes and still have all of my digits with epidermis intact. I wore cut resistant gloves and held the potato in a clean towel. I think the secret to success is cutting those potatoes almost paper thin.
But I also had leftover meatball tajia and so I put the two of them together. Orthodoxy is overrated.
FAUX mandoline?
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Tonight's dinner is All Day Beef Brisket slow cooking in the IP
The only change I made was to add a couple small cut up carrots.
IT smells wonderful, will be ready in another three hours.
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I dislike him Fieri almost as much as I dislike Michael Symon. Both are loud and boorish and obnoxious.
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I remember just one recipe that I made where the flank was PC'd in strips; the instructions were to cut the strips with the grain so when they were cut into bites they were then cut against the drain. I turned very good.
Maybe it really doesn't matter?
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Strange...that's the first time in a VERY long time that I've seen an actual bottle of ketchup on a restaurant table...for centuries I've only seen the ubiquitous (how I HATE how that word is over used) plastic squeeze bottle.
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Too much of a rigmarole for something that can be done so simply.
Aren't we trying to reinvent the wheel here?
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55 minutes ago, Anna N said:
It's almost impossible to say without knowing something about your stores. But here the only thing that I might have some difficulty with would be the cardamom pods in regular supermarkets. For the black cloves just use cloves (I have never heard of a black variety). You might even be able to find a garam masala already mixed. But of course I cannot guarantee what you can find in your supermarkets.
Based on those examples I think I'll be OK. Thanks for the help.
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Can anyone say if the Indian ingredients are easy to find in stores?
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I used to have a spice rack somewhat similar to this one. I used it for the most fragile of spices and kept it in the fridge. The fridge I have now has a bin in the door that I believe is meant for fruit but I use it for my spices. It's very handy and holds about 20 Penzeys jars, most are ½ cup, a few are ¼ cup.
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I'll admit when I saw this topic pop up again I had a sharp intake of breath, thinking you were back in hospital.
I'm thankful that you are not and that now you can look back it all, the good nd the bad with gratitude and humor.
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On 9/18/2017 at 3:46 PM, robirdstx said:
Two recent lunches with two different lady friends:
Last week, after a morning of birding and photography on the Texas City Dike, my lady friend and I lunched at Taqueria La Hacienda in Texas City. I had been there before, with my sisters in June, and knew my friend would like it, especially the charro beans!
My friend had the Chicken Flautas and I had the Beef Tacos Al Carbon.
Today, another lady friend and I met at Malay Malay in League City, where my husband and I had dined for dinner last week.
My friend had the Masak Lemak Chicken
and I had the Roti Canai appetizer and a cup of Tom Yum.
J
Somehow my own dinner is now looking sad.
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1 hour ago, andiesenji said:
I don't know where you are located in Missouri but I have a cousin that has a farm near the southern border and they are plagued with feral hogs.
Some are very big. He doesn't let his kids wander around in the woods alone and when he goes out mushrooming or nutting, he carries a rifle, he says a 30.30 because of the shorter barrel and it doesn't carry as far but at close range can stop a hog. He shot a big boar last October while out gathering Hazelnuts and pecans.
He says you can Google "feral hogs in Missouri" and get a map that shows locations.
YIKES! That would be scary!
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25 minutes ago, Tropicalsenior said:
I don't know if Shelby made your cheesecake, but I did. I know that I am going to sound like that terrible neighbor that asks for the recipe, then tells you, “I changed this, left that out, and baked it half an hour longer and it turned out terrible. That was a bad recipe you gave me. You must have left something out”. But no, although I had to adapt the recipe proportions according to the pan that I had and use different flavoring ingredients, according to what I am able to get here, I followed your recipe and your clear-cut directions and it turned out great. Thank you. I have been looking for years for a good Savory cheesecake recipe and this one is perfect.
I had to substitute salmon for the sun dried tomatoes because, although I can get them here, they are a bit expensive and I didn't feel like selling my car to buy some. I substituted finely diced celery and fennel bulb for the scallions because my housemate is allergic to all onions and garlic. I seasoned it with fresh dill and a few drops of smoke flavor. It turned out beautifully.
This is the cheesecake as I turned it out of the pan. I would have posted pictures of it after it was sliced but I had guests and they ate it all.It's beautiful and since it was all eaten , we know it was delicious!
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3 hours ago, Anna N said:
So apparently I am a very slow learner. I no longer believe there is a problem with the recipe or with my ability to follow one. It's my memory that's failing! Didn't I explain earlier about my oven which was not behaving very well? Certainly it does not work on convection mode. But I was preheating it on on non-convection mode and when the beeper went off to say it had reached the temperature of 350°F I went to put my trays in there. But one extra neuron kicked in and I told myself to throw a thermometer into that oven and make sure that it was accurate. It read 200°F despite the signal that it had preheated to 350. Therein lies my problem with spreading cookies I do believe. So long as I remember never to trust that beep but to check the temperature with a separate thermometer I think I should be good.
These are not the ones that went so badly wrong the other day but I doubt that it makes any difference as the recipes for oatmeal cookies are very close no matter which one you consult.
Thanks for everyone who tried to help.
I'm glad you were able to solve that puzzle, it was clear that it had really gotten under your skin.
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1 hour ago, robirdstx said:
You are welcome. Sorry no, I just used my own pot roast recipe which uses a 2 to 2.5 lb chuck roast, 3 cups of broth (divided use), 1/4 cup sweet vermouth, a couple teaspoons or more of worcesterhire sauce, garlic to taste. I used 3 large red potatoes (peeled and cut into large chunks), four large carrots (peeled and cut into large chunks), 1/2 large white onion (cut into wedges), several button mushrooms (sliced thick), 1/2 cup frozen peas, and several sprinkles of xanthum gum.
I just saw a recipe this morning for a similar bu Italian style pot roast. It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes. Do you think that would work with your recipe? I haven't a lot of experience with polenta and thought this might be a good way to use it.
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My favorite grocery is in a small town about ten minutes south of here. They just finished a major remodeling job with splendid results. It's a very large store for such a small town and it's open 24 hours!! The 'new' store has wider aisles because (as I heard one of the longtime checkers tell a customer) because people meet their neighbors and stop in the middle of the aisles to visit. Such is life in a small town. It's rather like traveling back in time.
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I never had much luck with zip locks in the freezer. #1, it's hard to get ALL the air out. #2, Air seems to penetrate the bag while frozen and leads to frost in the bag and freezer burn.
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11 minutes ago, gfweb said:
Looks good. But the proof reader missed the milk (or whatever) for the panade and missed when to add the breadcrumbs. Perhaps the water in the veg moistens the breadcrumbs?
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
There's a lot of moisture in the ground turkey, so I think that's where the liquid comes from for the panko.
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I know I mentioned this upthread but it bears repeating.
Bobby Flay's meatloaf is insanely good. I've made it several times and it is every bit as any other meatloaf made with beef.
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12 hours ago, David Ross said:
After 80 days of searing heat, (for Spokane) with no rain, finally Fall weather has arrived. Which for me is a blessing as it's my favorite time of year for cooking. This is the third batch of duck confit I've made so far. This time served with a Cassoulet Bean Stew I came up with. The beans are from our friends at Rancho Gordo.
Ditto for W. Montana. It's been a very long, hot and dry summer and I'm done with it.
I can't wait to cook soups, stews and braises and roasts!!!!
It's my favorite time for cooking and I'm ready!
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1 hour ago, mgaretz said:
My meatloaf is loosely based on the CI all-beef recipe, which uses a tsp of gelatin to provide similar effects to mixed meat approach. Mine gets sauteed fine diced carrot, onion and celery and uses oatmeal as the panade. It gets two eggs and 1/2 cup of water for 2lbs of beef and one cup of oatmeal. Spiced with soy sauce, Worcestershire, thyme, garlic powder, salt and pepper. Glaze is ketchup with sugar added. Like @gfweb I cook it free-form. I can post the exact recipe if folks are interested. A recent one from last week:
now I'm craving meatloaf...I mostly use one or another of the CI recipes that I'm very satisfied with.
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21 minutes ago, Katie Meadow said:
First let me say I did not have a mother who ever made a meatloaf. Just the word made me suspicious. Eventually I tried doing it myself, and what I have come up with is complicated and has been tweaked over many years and allows for a variety of innovations. But one thing I swear by is using a mix of meats. My favorite mix is 1/3 each of not-too-lean chuck, pork and veal. For me, the reason most meatloaf is mediocre or awful is because its main ingredients are hamburger meat, ketchup and bread. Ya gotta get away from that profile. Otherwise you've basically got a hamburger that's put in a blender and cooked in a loaf pan. Anna, if anyone can conquer meatloaf, it's you.
That's the mixture I like to use but can't always get veal here so sometimes I use more beef tho I think maybe I might try a bit of ground turkey next time. One of my better markets does have 'meatloaf mix' which is the preferred combo so I buy that if I'm in that neighborhood.
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38 minutes ago, gfron1 said:
Tons more. And more season to gather in. Mushrooms alone - I had lobsters and rare burn morels, but here there's at least 20 different varieties that I've served already. And yes, cattails are everywhere, but more importantly, safe to harvest cattails out in the woods.
Twist my arm. Here's Lexi as a pup.
I'd love to give Lexi a big smooch.
Recommended Sous Vide Circulator?
in Kitchen Consumer
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I actually own an Anova that was used only once. I would be happy to send it to you for just the shipping costs.