lindag
-
Posts
4,195 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by lindag
-
-
ATK actually recommends using the big jars of already-peeled garlic.
That's what I'm going to do.
According to their testing, they're just as good as the fresh.
-
2
-
-
Here's the recipe for those who'd like to make this now:
Garlic Confit
1 cup extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed
30 garlic cloves, peeled and roots trimmed
In a small, deep saucepan to ensure that the garlic is submerged; garlic may float. Store the cooked garlic separately from the oil. use confit for mashed potatoes or pasta, spread it on bread for sandwiches, or puree it into dips or dressings.Combine oil and garlic in small saucepan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft.)
Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 months. Refrigerate oil for up to 4 days. Do no keep in fridge longer than 7 days for safety reasons.
-
1
-
-
I've been reading about this at ATK. Says the garlic and the oil are marvelous for adding to many dishes. Anyone done this?
I intend to as soon as I can source the peeled garlic cloves.
-
2
-
-
The Breville Pizzaola is now on sale at EverythingKitchens.com
Maybe elsewhere too.
-
I'm somewhat embarrassed to admit that I have never mastered the chopstick.
But part of the reason is that I fail to see the point, cutlery is ever so much more efficient and easy. Nevertheless, I'd feel better about myself if I could.
I see it as rather like the game of chess, elegant but not necessary.
-
1 hour ago, dcarch said:
BTY, oxtail is very expensive here in the US.
Yes, they certainly are. And around here they are quite difficult to find.
I do have a couple in my freezer that I got about a year ago.
What temperature did you use? I may have to give that at a try.
-
1
-
-
I have one of these for my SUV
-
3
-
-
@Smithy Speaking of crockpots....this (eG-friendly Amazon.com link)is the one I have and been using for two years. It is probably my favorite appliance. Incredibly versatile, easy to use and clean with a lightweight insert that's durable.
If it died tonight there'd be a new one on the truck for tomorrow. I try to use it for everything!
-
1
-
1
-
-
My store (which I use exclusively because it's very nearby) doesn't use self checkouts for which I'm grateful. I think it's mainly to keep the store friendly and neighborly, a big Montana thing. People here are very kind and amiable.
-
4
-
-
@ElsieD Did you use creme fraiche? I can't find it here. One suggestion was to sub. strained plain yogurt.
-
1 hour ago, Smithy said:
all we wanted was beans and broccoli.
I hope you left the windows open!
-
5
-
-
11 hours ago, ElsieD said:
Used my baking steel for the first time today. I made flammekuchen for lunch. One thing I did learn is that if you want a crispy crust, don't bake it on foil. I didn't have corn meal so used that. We had the first two pieces and it became immediately apparent that i should have removed the foil perhaps a minute into baking once the dough had set so,i put the other two pieces went back in on the steel.All in all, I was happy with it.
Ooh, I definitely want some of that.
-
1
-
-
Image from selfproclaimedfoodie.com
-
2
-
-
26 minutes ago, Smithy said:
Further to the issue of barbecue sauce. This may really be my last Llano-related post for a while, but the sauce is important enough that it deserves its own marker.
Cooper's barbecue sauce is perfectly suited to my tastes. It's runny and tart, not particularly sweet. There's obvious pepper in it, but not so much that it's hot. My darling prefers sweet, clingy barbecue sauces. I don't. I collect and hoard the Cooper's and try to make it last until the next visit.
One day I asked a worker whether it was vinegar-based, and he said he thought so. That was at service time. The next day I went in early, before opening time, to see whether I could possibly get a recipe for my own use. I asked the workers first, and they referred me to the manager.
I poured on the charm. "Your barbecue sauce is THE BEST barbecue sauce I've ever had! As I'm sure you can hear, I'm not from around here. I'd suuure like to be able to make it for myself for those times when I'm away; we only pass through here twice a year."
He smiled.
"Any chance I could get the recipe for my own personal use?" I wheedled. "I promise not to share it."
Not a chance.
"Well, could you at least tell me the ingredients? A list? Rough proportions?"
Nope.
"Is it vinegar based?"
He politely explained that he couldn't even tell me that. There are franchisees who pay "big bucks" for that recipe, and it wouldn't be fair to share it with me. He couldn't even tell me the ingredients. But they sell it! By the bottle, by the gallon. And they ship!
I thanked him for his time and explanation, told them we were looking forward to seeing them all that evening, and left. Of course when I made my purchase that night I loaded up on the free sauce. But I did also buy a bottle.
The joke's on me! The first ingredient is ketchup! I never would have guessed that.
I see it's on Amazon. Cooper's
-
1
-
1
-
-
Vodka, Carolans and Kahlua for my White Russians.
-
17 hours ago, mgaretz said:
Chicken noodle soup with chicken, egg noodles, broth, onion, carrots, celery, peas, corn and spinach.
Your photo has inspired me to make my own.
-
3
-
-
I've been reading about this at ATK and decided to order a jar.
But I wondered if this is the same thing as Chile Crunch.
Anyone tried it?
-
1
-
-
There was exposé in the paper recently about a woman who was on the city council in Portland who reportedly repeatedly stole merchandise at Walmart using the self checkout.
-
1
-
-
7 minutes ago, heidih said:
What are the veg components you would replicate. Beans I imagine plus? Pico Pica is a nice condiment - on my breakfast tortilla with egg every morning during my pregnancy years ago.!!!
I quite like beans (but I like pintos rather than black) white rice, onion, cilantro, garlic, chipotle pepper and cheese. I especially appreciated the chili crunch added with the Pico Pica.
-
1
-
-
I feel a bit like an intruder here as it's always seemed that this was AnnaN's territory along with her partner in crime Kerry.
However. Went to a new Mexican restaurant in Hamilton on Thursday where I had a favorite of mine, the veggie burrito.
It was huge so I brought half home. Heating it up today for lunch I found that adding a lot of chili crunch, pico pica sauce, and hot salsa made it a lot better.
I do love lots of heat and spice.
Now it feels like I need to make my own version.
I forgot to add that there was two flights of stairs to get the the restaurant and no elevator. (Only in MT)
I will not go back.
-
3
-
-
Wow, meat lover's paradise.
-
4
-
-
@ShelbyYou posted a recipe, I think maybe a year or so ago for a loaf of bred that you'd made. I copied hat recipe, made the bread and swooned over it while baking. I loved it. Turns out I didn't know what I filed the recipe under in my cooking software. I've been searching for for a long while and was tempted to ask you for it again. After much scrolling (since I have hundred of bread recipes)
I finally found it! I was thrilled had to make it immediately.
I just wanted to thank you again for sharing it. (It was under 'Grandma".)
-
Any updates on the repairs?
-
13 hours ago, Dante said:
Chicken Rochambeau with sides of corn-and-edamame succotash, and roasted red kuri squash
That squash looks amazing, I've never seen it before. Judging by the rich color I'd imagine it having deep flavor.
Cutting Boards
in Kitchen Consumer
Posted
If it feels hard it is hard...send it bacvk.