Martin Fisher
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Posts posted by Martin Fisher
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I need to add cucumber to my list.
How could I forget cucumber?
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My sister works in an elementary school cafeteria in ND.
She doesn't need the job, but she loves the kids.
The kitchen crew works very hard to perform magic with what they're given — the kids generally like the food.
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6 hours ago, weinoo said:
So Rosh Hashanah dinner, interrupted by the sad news of the death of a great and brilliant Jewish woman.
]
Really one of my best chicken soups ever. Using my favorite bird, poulet rouge, a couple of backs, a few wings, necks, etc. etc. And then poaching 2 thighs in the stock prior to service upped the chicken-y flavor even more. The matzoh balls are cooked in salted, boiling water early in the day, then added to the soup for like 10 minutes before plating. Just great - Significant Eater said she could just have this for dinner. Multiple servings, that is.
The potato kugel also came out very nice. I squeezed the living hell out of the potatoes and onions after they were grated, and used the potato starch gathered from that, with some additional. Since I only had a schtickle of chicken fat available, the schmaltz was mostly duck fat that was collected from a batch of confit. Oh - that didn't hurt one bit here, nor in those matzoh balls.
The dish which causes even Talmudic scholars to wonder what all the fuss is about (some might get the reference). But lemme say, for a dish that we don't like, this one came out okay. No prunes, just dried apricots, raisins, cranberries, and sour cherries. Sweet potatoes, carrots and onions were the fresh veg. And in lieu of orange juice (which many recipes call for and I didn't have), I used riesling and stock, with a tiny bit of brown sugar. No honey was harmed in the making of this tsimmes. I liked it more than she, but still - it worked.
Brisket, its gravy, and kugel. We drank a Cabernet from our wedding year.
All are some of my favorite foods!
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9 minutes ago, JoNorvelleWalker said:
You mean wearing shoes?
No, naked cooking! LOL
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35 minutes ago, heidih said:
There is a certain freedom I relish in just cooking for me. And speaking of relish I have a craving for cheap nuked/steamed hot dogs in toasted generic buns with sweet pickle relish, onions and ballpark mustard. As soon as the food police depart - it is on! One or two will do - freezer is a friend at times.
I want to visit when you start cooking again! LOL
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I should have added carpal tunnel syndrome in both wrists.
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23 minutes ago, weinoo said:
You could all always try something new - like cooking naked? Well, wear shoes.
I've tried that!
Potential hot food spatter is a serious issue!
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I can't stand for long.
Tremor makes doing things difficult.
My short-term memory is bad.
I have a tiny kitchen with little space.
I have a one bay sink that makes washing dishes a pain.
But I'm mostly tired and lazy.
I haven't touched the Instant Pot Duo Mini 7-in-1 Three-Quart that I bought almost 3 years ago!!!
@Shelby Inspired me to get a springform pan for Instant Pot cheesecakes —it's brand new and unopened!
If I can't work for cheesecake, that's BAD, real BAD!!! LOL
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44 minutes ago, shain said:
One large focaccia, or pizza.
- 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten)
- 390g tepid water
- 15g salt
- 15g sugar
- 4g dry or instant yeast
One to four days before baking:
- In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt.
- Mix slowly until combined.
- Knead for 3-5 minutes. Let rest for 7-10 minutes.
- Repeat kneading and resting the dough for a total of 3-4 kneading cycles.
- Cover and refrigerate.
Before baking:
- Knead the dough in it's bowl (in stand mixer, or with a spatula / large spoon).
- Lightly grease one large parchment paper.
- Pour the dough on the paper.
- Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet).
- Let raise for 1.5 to 2.5 hours.
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- Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake.
- With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape.
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Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc.
- You can also use it to make pizza. Only put sauce at this point - cheese should be added after the first bake.
- Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes.
- Place on a cooling rack and remove parchment.
- Cool the breads at least partially, a minimum of 15 minutes.
- It can be frozen at this point.
When ready to serve:
- Brush the breads with olive oil, the more the merrier. For pizzas, only brush the bottom side.
- If making pizza, this is the stage to add cheese.
- Place in a hot oven, 210dC to 230dC.
- Bake until the the bread is crisp and reddish-golden, 7 to 15 minutes.
- Serve while warm, with olive oil for dipping, cheeses or as a sandwich.
That looks excellent, shain!
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7 minutes ago, heidih said:
I think our boy needs a field trip intervention
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2 hours ago, ElsieD said:
The title just about says it all. I haven't been feeling like cooking lately. At all. In fact, I don't even want to set foot in the kitchen. Where once I could spend whole days in there, now I don't even want to think about it. I don't know why that is, but it bothers me. My husband says it is because of the pandemic and that once things open up again, it'll be all right and I'll be back to my old self. Just so you know, I am not depressed, I'm still a happy person. Anyone else experiencing the same feeling?
I've felt the same way for a couple years now.
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On 8/3/2020 at 8:05 PM, Tri2Cook said:
A little sausage making this weekend. The first picture is 10 lbs of Pennsylvania Dutch style Lebanon bologna. it came out of the smoker just over 18 heavily smoked hours later. I'll get some more pictures when I slice it after it spends a couple days in the fridge. The other is 5 lbs. of pork hot links that are relaxing in the smoker right now.
Nice work!
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I can't remember how I found the site.
I lurked here many years before I joined.
I joined in 2011 because of sous vide.
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Tremor leaves me struggling with a small open cup of coffee or tea.
I'm considering ordering this... Stanley Adventure Tough-To-Tip Admiral's Mug
I drink coffee or tea in bed so it's very important that it not tip and spill.
I sit my cup on a bamboo cutting board beside me.
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Just now, JoNorvelleWalker said:
I am so sorry. That is scary. Just for fun write Jeff and see what his representative says. Sometimes they can fix things.
I'm going to check with tech support again, if the answer is the same I'll send him a letter.
I need a good writer to write it — anybody?
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2 minutes ago, JoNorvelleWalker said:
Are you sure?
That's what I was told when I chatted with tech support.
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I'm pissed off at Amazon.
I won't be buying anymore Kindle books.
I have a household member account, Kenny — my housemate — has the main account.
They won't let me switch to my own account — and pay for my own account — without losing all my Kindle books!
Hundreds of dollars worth of books!
Total bullshit!
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I have a relatively small porcelain one.
All I use that one for is turning curing salt and salt into a powder when dry curing—it'll stick to the meat better.
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I have 5—I like granite the best.
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A tiny bit of acidity where more isn't appropriate.
I keep vinegar in a dropper bottle.
A tiny bit of malic acid adds "smack" to tartar sauce and the like.
This is a good topic.
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Fish sauce, as others have mentioned—it's been a real game changer for me.
Especially the good stuff like Red Boat.
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On 8/9/2020 at 10:30 AM, chromedome said:
"lovage is to celery as anchovies are to fish and parmesan to cheese."
I describe it as "celery on steroids!"
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For what it's worth, Rozanne Gold has written a series of 3-ingredient cookbooks.
Your top 10 favorite flavors...
in Cooking
Posted
I'm updating my list so as to be more specific.
1. Oyster
2. Crab
3. Wild Blackberry — I absolutely love blackberry!!!
4. Rare Prime Rib of Beef
5. Smoked Salmon
6. Butter
7. Bourbon! I absolutely love the flavor of good bourbon!
8. Fish sauce — I'm an umami addict.
9. Blue Cheese
10. Sea Scallops
11. Memphis-Style Pulled Pork
12. Anchovy
13. Bacon
14. Cucumber
15. Morel Mushroom