JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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19 minutes ago, blue_dolphin said:
My mom was an old school microbiologist and I don’t think she trusted that pre-cooked business so she treated hot dogs the same as breakfast sausages. Obviously no need to do it that way if something else works better for you.
Well I reheat my hotdogs 15 minutes at 200C. I didn't go to grad school for nothing.
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1 hour ago, blue_dolphin said:
That’s the way my mom cooked dogs unless there was a grill going and I do the same.
In a pan with a little water is the way I cook breakfast sausages. I've always cooked breakfast sausages that way. I thought the difference was that hotdogs are pre-cooked while breakfast sausages are not.
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6 hours ago, weinoo said:
And I'll often do the following (which is actually on the Brooklyn Hot Dog web site): start them in a sauté pan with some water, and let them heat up in the water. When the water is all gone, they'll get rolled around and brown for a few minutes - no splitting!
Thanks, though being lazy I think I will continue to heat my hotdogs in the APO. Somewhere I saw a suggestion to make a slit in the casing to prevent splitting. If I remember I will try that next time. And as far as I can tell the split is purely cosmetic.
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Is there a way to prevent natural casing hot dogs from splitting?
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On 2/25/2007 at 11:55 AM, JAZ said:
In my old neighborhood, I got spoiled buying citrus -- I could almost always buy lemons at 5/$1 and limes for half that. The quality wasn't always the best, but even when they were a little old, they seemed to have lots of juice. Now, not only are lemons and limes really expensive, but I seem to be running into a depressing number of dried out fruit -- limes especially.
I wonder why that is, but more important, I wonder if there are reliable ways to predict which fruit will be the juiciest. From casual observation, it seems to me that the driest limes have had really dark, rough skin, but I don't know if this is an indicator, or merely a coincidence. It certainly doesn't seem to be the case that old limes are drier -- I've used limes (and lemons) with spots that are quite juicy. In fact, once in a while, I've cut into one that's actually started to turn brown inside -- I haven't used them, but they seem to still have plenty of juice left.
With lemons, it seems to be a different story. I rarely find lemons that are dried out in the same way as limes (oranges also seem to suffer from desiccation), but I have bought more than a few that have such thick skins that the actual fruit is tiny and thus produces very little juice. I try to get lemons that give a little with pressure, but then sometimes that backfires and I end up with a spoiled one.
So, essentially, I'm at a loss. Anyone have tried and true methods for estimating juice content for citrus fruit?
I avoid limes with dark rough skin like monkey pox or plague. Nothing good shall ever come of them. For juicy limes I look for smooth skin, but I don't worry much about the color (unless brown and scrofulous), as I aspire to have at least a dozen fruits ripening in my bedroom at one time. And typically (like tonight) I purchase limes several times a week.
Lemons are my nemesis. And any oranges I don't use up at once shall surely rot.
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23 minutes ago, Duvel said:
I do not know about the dimensions and the thermal mass of the Fissler pressure cooker. Assuming it is like the cheapo Amazon Basics one I am using it will take a certain timeframe (and significantly longer than the 30 seconds at peak temperature you are envisioning) to reach said peak temperature. How do you factor that cooking time (even at ambient pressure it’ll cook those beans) into your equation ? And how long is it (usually) ? How is the decompression (“release”) time factored in ? Maybe those beans get a lot more cooking time than advertised …With lid the weight of the Fissler (actually I have three Fissler pressure cookers, but the Fissler in question) is 4.5 kg. I'm not sure what that has to do with the price of beans.* The shape of the pot (in Fissler's wisdom) is a conical frustrum, and I'm not up to calculating the volume before breakfast. I could measure the volume easily enough by weighing the water necessary to fill the vessel if you believe it is relevant to the discussion.
From room temperature it takes about a minute for the pot to come to full pressure. I use little water, sorry I don't measure, about a half a cup. The beans are on a steaming tray well above the water. Before the water boils the beans are not experiencing much cooking. Maybe some convection from the residual air in the pot.
Decompression under cold running water takes very few seconds, much less than 30, more like 10.
*actual American idiom
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3 hours ago, edsel said:
I decided to do a quick comparison between the Nemox Frix Air and the Ninja Creami. I've had the Nemox for years, but rarely use it. The canisters for the Nemox are quite small and fit into a heavy stainless steel holder that you freeze along with the actual canisters, which are plastic and interchangeable, like the Creami ones but small. The Nemox is enclosed, making it much quieter than the Creami.
I tried out Paul Raphaelson's chocolate ice cream recipe, but used a less fancy chocolate and good old Droste cocoa rather than the single origin ones he specifies. The Nemox buzzed through the canister effortlessly, but the Creami threw a bit of a fit and I had to run it three times to get a decent result. Eventually I ended up with approximately the same result, but with a lot less drama from the Nemox. Still, the larger quantity from the Creami is an advantage.
The canisters before freezing:
Nemox:
Creami:
The blades (for comparison):
When I spin Rose's chocolate in the CREAMi I have to run it through two or three cycles for proper texture. It may just be the nature of cocoa fat in ice cream. @Chris Hennes is experienced with Rose's chocolate recipe. Perhaps Chris could comment?
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2 hours ago, Margaret Pilgrim said:
Will never again leave Meyer lemons on the tree too long. Last year, I went out to pick a few and found that (apparently) rats had stripped the peel off every ripe lemon. Mr. Google confirmed that they do find the peel delicious, while leaving the completely peeled fruit hanging on the tree. Of course we composted the molested fruit. This year, I am watching like a hawk.
Some people go through a lot of work to peel a lemon.
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3 hours ago, weinoo said:
I really like my...
Breville (eG-friendly Amazon.com link). After reading lots of reviews, and seeing it for $99, I took the plunge and have not been disappointed.
Whether or not you need one, @JoNorvelleWalker - I'll leave that to the lurking psychoanalysts.
Thanks. We'll see what happens come prime day.
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2 hours ago, heidih said:
Is that a single crouton off to the side? Nice looking lettuce.
Thanks. That's where it landed.
I had a leftover baguette with my omelet for lunch. The bread I didn't finish I cubed and made croutons for the salad.
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Caesar salad, Kenji style...
https://www.seriouseats.com/the-best-caesar-salad-recipe
Highly addictive. I ate a lot.
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2 hours ago, gfweb said:
I use my cuisinart miniprep ( https://www.amazon.com/Cuisinart-DLC-2AMR-Mini-Prep-Processor-Metallic/dp/B00DGO3UUY/ref=asc_df_B00DGO3UUY/?tag=hyprod-20&linkCode=df0&hvadid=167151781903&hvpos=&hvnetw=g&hvrand=11454070315506408652&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007517&hvtargid=pla-273133840249&psc=1 ) more than my Braun stick blender. This little beast shows up on cooking shows all the time..Pepin has one, Flay has one.
It cant homogenize a pot full of soup though
My Waring would probably handle most of that:
Granted the Waring won't homogenize a pot of soup. But my Blendtec would cook the soup as well. Why dirty a pot?
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On 5/24/2013 at 11:06 PM, JoNorvelleWalker said:
As far as immersion blenders are concerned, I remain happy with my KitchenAid. However that Dynashake sure looks interesting. I'd like to be able to make a good milkshake. I've not had what I consider an acceptable milkshake in years, even from ice cream parlors using Vitamix and such.
Would a Dynashake do the job? Or is there someting better?
Humbly I retract my expressed happiness with KitchenAid. I purchased the KitchenAid after my Cuisinart immersion blender burned out. Unlike Cuisinart the KitchenAid did not burn out, but the KitchenAid motor now spins and spins while the blade does not move at all. It's not like I relied on the KitchenAid more than once or twice a year.
The plan was for Kenji's Caesar salad...
https://www.seriouseats.com/the-best-caesar-salad-recipe
For the Caesar dressing Kenji calls for an immersion blender or a food processor. Given my food processor is humongous and lives in the bedroom, I chose the immersion blender approach and was met with profound disappointment. Thankfully I have an homogenizer on the kitchen counter. And I am now set for my next batch of anchovy ice cream.
Is there any point to replacing the KitchenAid? Is there anything an immersion blender will do that other kitchen appliances can't accomplish?
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4 minutes ago, Katie Meadow said:
I grew up on undercooked green beans. My mother, early in her marriage, rebelled against canned or overcooked green beans. Her vengeance was to only serve them as a salad and always far too crunchy. I love hot green beans that still have some bright color but absolutely no crunch. I also like long-cooked southern style green beans with bacon, and green beans oven-roasted until starting to blacken.
I also enjoy dry fried green beans. Or I'll take my leftover 30 second green beans and use them in a stir fry.
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44 minutes ago, weinoo said:
Well, that is a difference, obviously. King happens to be quite good, not that it matters. All women in the kitchen, not that it matters.
All women in the dining room and they might get me there.
I forgot to mention, I was intrigued by Jacques' suggestion to cook beans in copper.
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18 minutes ago, weinoo said:
I guess it's not just Jacques and me...
Why You're Probably Undercooking Your Green Beans (and Pretty Much All Your Vegetables)
https://www.nytimes.com/2021/06/30/magazine/long-cooked-vegetables-recipe.html
Etc.
One more restaurant where I probably won't dine.
If 30 second green beans bother you and Jacques, my barely blanched Brussels sprouts would probably offend. I use a small Wusthof kitchen knife at the table to slice the sprouts so I can slowly savor them.
But so no one is confused: the beans I use are very small. The 30 seconds are 30 seconds at full pressure in a Fissler pressure cooker, followed by a quick release. Sometimes steaming might go for 40.
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This morning I had an organic baby bok choy delivery from Whole Foods. The specimens are huge: 14 inches/0.36 meters long, whereas the baby bok choy I typically buy are more like 4-5 inches in length. One choy would have been quite enough. I thought at first the amazon shopper had substituted bok choy for what I ordered. However these brassica indeed look like baby bok choy -- baby bok choy grown up and on steroids.
And it's not like I didn't already have a cabbage in the hydrator. Fortunately my new rice cooker is supposed to arrive tomorrow.
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6 hours ago, weinoo said:
Don't show Jo...
And no doubt Jacques melts his ice cream.
But I think I may try the idea of sauteing my green beans with shallots.
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42 minutes ago, SusieQ said:
I'm no good at editing photos. With regard to recent pork/beef discussion: Rarely can I afford beef anymore. This pork steak was yummy, but then I cook with lots of garlic. 😄 My first time cooking broccolini. I boiled it for a few minutes then stir-fried it with some chopped shallots. Tasty but I didn't cook it long enough.
In my experience blanching broccolini a few minutes* should have been sufficient. Or possibly more so. Then again my green vegetable preference is for a bit of crunch. Think 30 second green beans.
*about 3-4
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2 hours ago, gfweb said:
Is that a spot of mold on the horse?
This is Iceland so more likely lichen.
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54 minutes ago, Kerala said:
☝️Amatriciana sauce. I'm having problems with my posts.
Better than having problems with your dinner...
Last night I craved guacamole with Rancho Gordo whipple beans, fresh salsa, and tortilla chips. Easy enough I thought. But Shoprite had no cilantro (two days in a row). Can't make salsa without cilantro. Nor did Shoprite have the jarred salsa that I like, Green Mountain Gringo. I picked up a container of Shoprite store brand salsa. How bad could it be?
Many Shoprite store brand products are quite good. This salsa was not. Tasteless expensive chopped tomatoes with a few gray flecks. I minced up a serrano pepper and a bit of red onion. They did not compensate for the tomatoes. The salsa ingredients listed cilantro, though if it were there my tastebuds could not tell.
The avocado was beautiful. Sadly I added too much lime juice making the guacamole. Who knew there was such a thing as too much lime juice? But at least I had sour cream for the tortilla chips! Container of sour cream was moldy. Beans were delicious.
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2 hours ago, Matthew.Taylor said:
I’m looking for a book on old tipples and other such drinks from colonial American times, old English, and other such periods. Any help would be appreciated.
Imbibe! by @Splificator (eG-friendly Amazon.com link)
Also Punch (eG-friendly Amazon.com link)
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7 hours ago, lindag said:
Is this the real thing from the 40's and 50's? If so, I've been trying to find the stuff my whole life.
Bonomo Turkish Taffy was resurrected:
http://www.bonomoturkishtaffy.com/MuseumHistory_ep_40.html
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9 minutes ago, Katie Meadow said:
That looks better than what we had as kids: Bonomo Turkish Taffy. Same technique, smash it into pieces. Not very good, really, but we had a good source. My brother went to school with Michael Bonomo.
I have a few bars of Bonomo's in the bedroom. Sadly it's not very kind to my old teeth.
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Food History Articles and Links
in Food Media & Arts
Posted
Our family preferred Wanamaker's
https://en.wikipedia.org/wiki/Wanamaker's
Even though my mother was offended they wouldn't let her smoke there. How I remember meeting people at the Eagle. And the organ concerts. But most especially the toys.
Food was good.