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Everything posted by TdeV

  1. @heidih, do you mix cajun seasoning on the fly, or do you purchase it ready made? And what's in yours?
  2. Hi @heidih, I don't remember having dirty rice, so I've no idea what goes in it! I'm picking up two chickens from a farm on Tuesday. Would chicken necks be good to use?
  3. I've just noticed this dish but am wondering about variations. Please advise.
  4. TdeV

    Salt & sous vide

    Aah, @Porthos, do you happen to remember what the watershed timeline was?
  5. TdeV

    Salt & sous vide

    I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct. Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour). Either of these impressions have value?
  6. The shrimp were purchased frozen and were very tasty. I've never sous vide shrimp before and these were much more rare than I've ever managed to cook shrimp. A very interesting delivery. I shall be doing more of this. On the other hand, the salmon was "fresh" from a grocery fish counter and I'm not sure how long it had been defrosted, so the taste was a tad off. (I'm very sensitive to fish). Tolerable but not great. Lately I've been buying fish from Sitka Salmon Shares which is reliably great fish but comes in 1 lb packets which is awkward (i.e. too large) when one wants to have anything other than a slab of filet. This is silly, really, when I grew up with Bubble & Squeak (last night's fish mixed with last night's veg, potato & egg mixed into a patty and fried). Maybe with an egg on top.
  7. Well, I was worried that the frozen shrimp (with quite a bit of ice) would produce too much liquid, so I actually put them in room temperature water before the sous vide which thawed them in minutes. Then I dried the shrimp. I sautéed some fresh garlic in butter and chipotle olive oil, added some Rosé and reduced, cooled it, then added to bags of shrimp and salmon. Water bath for shrimp at 125F and salmon at 114F, both done for 20 minutes. Meanwhile I boiled some spaghetti (whole wheat, durum and quinoa flours) Chopped avocado, cucumber, parsley, sunflower seeds, lime zest and juice of one lime. (Not sure why the image rotated when I inserted it; can't find any way to rotate it back!)
  8. They are 26-30 per pound.
  9. Serious Eats sous vide shrimp recommends various temperatures/textures for 15 to 30 minutes. If the shrimp are frozen, how much extra time should I cook them?
  10. @Anna N, what is 'refined' about taking the crusts off?
  11. Almost all recipes I read about breadcrumbs state to cut off the crusts. Why is that? (My bread is usually homemade and I don't want to waste the crusts).
  12. Interesting, @gfweb and @rotuts. Can I have some (more) ideas? 🙂
  13. Is it possible to stuff a pork tenderloin which then gets cooked sous vide, or, should one sous vide the tenderloin first and then stuff it later? And then flash it under the broiler for a minute? And what would one use for stuffing?
  14. No photos, sorry. Bought tons of fresh fruit at the farmers' market, so . . . Did a search on egullet and came up with @blue_dolphin's remarks about blueberry cutney with salmon (chutney from Deep Run Roots cookbook). Salmon and small red potatoes done sous vide. Blueberry chutney and mushrooms done on the stovetop. Delish!
  15. TdeV


    @kayb, do tell about the pickled cherry recipe!
  16. I'm reading a couple of books about beans now. One of them says that if you eat beans regularly, the gas problem goes away. I must say that's my experience
  17. Go to the Index and you can see the list of recipes. Looks like an interesting book!
  18. @liuzhou, I was going to ask for Barbara Kafka's recipe and then I found https://www.thecitycook.com/recipes/2011-06-02-barbara-kafka-s-microwave-shrimp-risotto I'd never heard of Barbara Kafka but it is always sad to hear about the loss of a valued person. I will surely try her recipe.
  19. TdeV

    Best pot luck recipes

    What is Jail Slaw?
  20. TdeV

    Sources for foods

    The event which started this was a jar of Victoria Mediterranean Sun Dried Tomatoes in Olive Oil, from Victoria Packing in Brooklyn. Largely the tomatoes had most of their skin and plenty of pith which was very tough. I thought it must be possible to buy better tomatoes. I just bought a soup packet which had quite a bit of dried carrot and celery which I thought might be good to have on hand (25 year shelf life ). I looked around online and could only uncover emergency food suppliers selling 72 hour to 1 year emergency food kits. I did find Purcell Mountain Farms for beans. Recommendations?
  21. TdeV

    Sources for foods

    I've been reading some great egullet threads on where to buy different foods, so I thought to ask about two current issues: what brand of sun-dried tomatoes in oil do you use? And where do you get it from? where do you buy dried vegetables and dried fruits?
  22. TdeV

    Help with tagine liquid

    For my stovetop tagine, I have ended up reducing the water in any of Paula Wolfert's recipes because the pot is so efficient.
  23. TdeV

    spatchcocking fowl

    When Lee Valley (US and Canada) first introduced these scissors they were $4 USD. The points are not sharp and they cut through anything. I have dozens of pairs all over my house. To clean, I open them and put in the dishwasher. http://www.leevalley.com/us/wood/page.aspx?p=59398&cat=1,64488
  24. I use Evernote, purchased (along with a scanner) because I was moving across the country and didn't want to schlep all those recipe books.
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