FeChef
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Posts posted by FeChef
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Breaded shrimp ( popcorn ) lettuce,tomato,cheese, garlic aoli, and habanero mango dipping sauce is my favorite filling.
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I have been making PB&J sandwiches with it for years, i actually like them better then using regular PB. And its a LOT healthier.
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On 3/26/2024 at 6:22 PM, Captain said:
Tuesday nights spaghetti carbonara.
Damn you. I love this dish. My wife doesn't like this dish. She hates when i make it. But she will drown regular tomato based spaghetti with buttermilk ranch dressing. SMH.
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41 minutes ago, Shel_B said:
Great to know. I got the inspiration to use corn stock from Jason Farmer who used the Instant Pot.
He comes off as a dweeb, but his Mongolian beef recipe is on point.
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I have heard of it, I don't like corn in my chili or soups, but i think corn stock would be a good additive.
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Not bad for $1.77/lb on sale. Stay away @rotuts you dont want this, it has papain in it.
Btw, Instant Pot, 70 minutes, came out im told "Perfect".
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Some people can't stand cilantro, i love cilantro. For me its oregano. I can tolerate mexican oregano for some reason, i prefer to not use it in dishes that call for it.
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7 minutes ago, Shel_B said:
I appreciate the info. I don't buy perishables online.
You don't have a Restaurant Depot near you? They will give you a day pass if you go to the counter and ask. But that said, boneless short ribs should be easy to find at your local grocery store.
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Restaurant Depot Sells Beef cheeks. But i would suggest you use boneless short ribs for this dish.
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For someone that doesn't eat a lot of beef, cheeks might be too rich and gelatinous.
Maybe short ribs might be "middle ground" they are rich in beefy flavor but not as gelatinous as cheeks.
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Crock Pot 2 hours on high, 4 hours on low. Probing 165, will pull soon. I had this Crock pot for 25+ years. They dont make them like this anymore. I lost the knob, but it works just as good as the day i bought it 25+ years ago. I still have the lid, just removed it for pics. Its to the left. Its a clear lid.
Delicious.
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7 hours ago, FrogPrincesse said:
Here is the pointy (“conehead”) cabbage we get locally. Tasty stuff! I like that it’s a smaller sized cabbage (I love cabbage and all vegetables, but the other members of my household aren’t especially fond of it).
I can't find that cabbage anywhere. Seems its common in the UK, and Europe. Not so much in Northeast PA.
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I like to doctor up Yakisoba Spicy chicken. $1.19 . Add a fried egg. Some frozen extra small shrimp. A green onion/scallion. I even add a tsp of cayenne powder. And when im feeling frisky, a tsp of Buldak 2x sauce. Can't beat less then $3 total ingredient cost.
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Sandwich...
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Had to revist this thread. I finally found the sweet spot for thin sliced chuck roast sandwiches. Trick is to seperate the muscles and remove the fat and sinew before cooking. 149F for 24 hours is the sweet spot, But the most important part is slicing against the grain. Seperating the muscles makes this a lot easier.
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13 hours ago, rotuts said:
S&S $ 1.49 /lb CB has papain.
I passed . non-papain , $ 7.49 more.
passed on that too
WHPS has 6 points
this Rx :
Ill suggest taking one off @ 140 F in eternal , and see if its tender.
Why not just flush it for a few hours before cooking. If memory serves, Papain is only active at temps above 120F. I wouldnt pass up $1.49/lb at least nowadays.
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Char Siu is subjective to region. Here in the east coast we like a more savory Char Siu. I like to cook in the Instant Pot for 15 minutes with a 10 min natural release. Then finish in my deep fryer to crisp up.
My recipe is crazy simple. But crazy tasty.
It requires a 24 hour brine.
3/4 cup water
1/4 cup Hoisin sauce
1/3 cup soy sauce
1 tsp baking soda
1 TBSP minced garlic
1 TBSP minced ginger
2 TBSP light brown sugar
1 tsp 5 spice ( optional ) Im not a fan
1/2 tsp red food coloring powder
1/4 tsp orange food coloring powder
And yes, i made the egg rolls and bbq beef sticks from scratch.
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4 hours ago, TdeV said:
Isn't air frying just convection cooking
Pretty much this. I have a Range oven with an air fryer mode and convection and there is very little difference between both modes.
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What flavor is the Jelly? If i wanted to make a sauce out of lets say cherry Jam, i would use frozen cherries to make a thin juice and add that to the jam. But i guess at that point, why not just make a sauce out the the frozen cherries, lol.
btw, cherry goes great with Lamb.
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2 hours ago, btbyrd said:
I know this isn’t really a helpful answer to your question, but I thought I’d mention that none of these pickles are fermented. They’re all vinegar pickles. But I’m happy that you found a tastealike pickle that tastes like you remember. I hate when a favorite product goes away and there’s no real substitute.
I read an article/recipe where someone said in order to get a really tart pickle you need to ferment. Suggesting that vinegar will not give you the same tartness. I don't know if thats true, but ive tried soo many pickle recipes and can not get the same tartness like Heinz or McDonalds pickles. Its either too salty, or too sour.
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Finally found a Dill pickle chip that taste just like Heinz. What surprised me was in the Grocery stores page for the produce was a description mentioning Vlasic. Now ive tried Vlasic and there oval chips do not taste, nor look anything like these.
Store brand is Weis. They are a PA grocery chain, which made me assume the company that made them was Heinz, but like i said, their product description seems to suggest its Vlasic.
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So Canadians celebrate "Thanksgiving"? But not on the same day as Americans?
Tacos, or perhaps more accurately, filled taco shells and flour tortillas
in Cooking
Posted
I buy it. My favorite was Tropical Pepper Company Mango coconut pepper sauce, but i have not been able to find since covid, but my local Weis grocery sells a very similar ( bit spicier ) brand called Jamaican choice mango coconut sauce.