JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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4 hours ago, scubadoo97 said:
hierbabuena would be ideal but spearmint comes close
Yes, I'm pretty sure my mistake was buying a peppermint plant rather than spearmint...the pots were right next to each other.
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1 hour ago, gfweb said:
Boy, that takes me back to the dawn of good food in my life. Pick-a-peppa, cream cheese and Ritz...and a bottle of Mateus.
I had to think a good, hard while before I "liked" this.
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Only my personal opinion, but pectin belongs in apples. I don't think pectin belongs in yogurt.
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The NY Times has an Instant Pot article today.
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@Thanks for the Crepes how does the taste of fenugreek leaves compare to the taste of the seeds?
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I work at a library from which it is far too easy to bring discarded cookbooks home. After work tonight I got a ride from a kind colleague who asked: "What is your favorite dish?" I said I don't have a favorite dish. "OK, what are your top five?" Chicken Tetrazzini, I replied. And then I had to think. I stammered lobster Newberg.
During dinner I reflected on how I classify cookbooks. This being MY apartment, I can leave Dewey at the door. Many if not most of my cookbooks are of the sort how to prepare X from any corner of the globe. Think Time-Life The Good Cook. Useful, but not inspiring. Then I could classify by heat level: Stendahl's Spicy Food. Or by sexual orientation: Cooking with Honey, What Literary Lesbians Eat.
I decided for my purpose it is most useful to classify cookbooks by national origin of the cuisine (I don't include American):
Italian 14
Japanese 7
French 3
Indian 2
Mexican 1
English 1
Chinese 1
Spanish 1
Moroccan 1
Forgive me if I missed any.
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2 hours ago, pastrygirl said:
Efficiency? - it is pre-cut and pre-washed, saving time and labor
Lack of other options? Maybe there just aren't many sources for local baby lettuces and they buy what Sysco has to offer.
Is there much of a farmers market scene or farm-to-table hoopla where you are? I haven't been to MT in several years, but it seemed very meat and potatoes at the time.
There is a farmers market here but I am usually working while it's being held. I don't understand the rest of your post.
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I often buy pre-washed organic spring mix. Indeed, I enjoyed some last night and plan on more tonight. I understand such things are bleached. Nonetheless never noticed an unpleasant taste or odor...except after a few weeks when it becomes brown and slimy.
On the other hand I found a live wasp in a sealed package once upon a time.
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It's hot here.
Fagioli e tonno from The Romagnolis' Table, p 224.
Rancho Gordo Marcella beans (which I notice at the moment are out of stock). Callipo tuna. Red onion, garlic, parsley. Lots of olive oil and vinegar. Served on a bed of spring mix.
Baguette not shown.
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It's again 90 deg F in here, close to 1:00 am. I could not face the effort to make a mai tai. Nuts do not appeal. So no snacking while eGulleting for me tonight. I'm about to go investigate prospects for dinner...which do not involve cooking, at least cooking tonight.
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6 hours ago, Beebs said:
Oh dear.
In our family, the oldest people are always served first, with the choicest bits. Guests next. Kids & young people last. The younger people always serve the older people, and it's expected that you'd continuously put food on their plates throughout the meal and keep their teacups full. We'd never think of taking the head of the steamed whole fish without offering it to Grandma first! Both my grandmas were slow eaters, so as dishes came out, portions were set aside for them while they finished whatever was on their plates first.
Oh I was served first. That was not the problem. Remember we were dining communally, chopsticks in the same platters. I received the first and choicest bits. I managed two bites of squid before it was gone and one chicken wing, plus first dibs on the bowls of stir fry.
I think what was missed was the part about "continuously put food on their plates". And alas this establishment does not serve hot tea -- bubble tea, yes. I had water.
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26 minutes ago, Thanks for the Crepes said:
Jo, you might consider eating something, anything at all that appeals.
Ah, yes, I had a chunk of mozzarella, tomatoes, baguette, and avocado. It's cooled down to 88 in here.
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Last night my family treated me to dinner at a favored Asian fusion restaurant -- basically Chinese stir fry with about fifty or sixty choices. Only once have I seen another non-Chinese/maybe non-Korean table at the restaurant. The restaurant is located in a heavily ethnically Asian area. My granddaughter is finishing her second year of Mandarin and so far has made two trips to China.
Whether we dine on Asian cuisine or European we generally eat family style from a communal platter or from each other's plates. Since I am a slow eater, without a full complement of dentation, last night I went away hungry. Not that there wasn't an abundance of good things to eat, but there were two teenagers.
I recall that in traditional Nordic culture in times of scarcity, old ladies were sacrificed or left to starve. Somehow I thought in the Chinese tradition it was not the same.
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36 minutes ago, Anna N said:
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It is almost midnight. I am sitting here alone with a hunk of cheese, a paring knife and my icy bottle of akvavit out of the freezer. Don't even ask what kind of day I had.
Well past midnight here, the thermometer by my desk reads 90 deg F (32.2 C) with the air conditioner running full blast, and I am still working on my mai tai and mixed nuts. Actually a hunk of cheese sounds pretty good about now.
I confess it was not many moments ago I was wandering around searching for the bottle of Wray & Nephew overproof I knew I had...only to discover it was in my hand.
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It is almost midnight. I am sitting here alone with a hunk of cheese, a paring knife and my icy bottle of akvavit out of the freezer. Don't even ask what kind of day I had.
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12 minutes ago, Anna N said:
Hmmm. Have fun but aren't you creating an anaerobic atmosphere risking the possibility of botulism toxins?
After I first opened my lovely vacuumed sealed Parmigiano Reggiano I purchased from from Parma I transferred it to a gallon sized Polyscience vacuum bag and resealed the remainder. Each time I grate some cheese I reseal under vacuum -- again and again till the bag gets too small. Then I break out a fresh bag and repeat. I've not died yet.
Then again If it were, say, garlic in oil instead of Parmesan I might repent.
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3 hours ago, scubadoo97 said:
@BonVivant why can you not like, like a hundred times! Your meals always looks amazing.
No pics, I know, no pics or it didn't happen, but 5 oz fresh ground chuck burgers paired with sautéed fresh corn off the cob and oven fries. Hit my buttons big time
I'd like twice if you'd left the kernels on the cob.
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24 minutes ago, Victor Lin said:
I have the Anova and I have a bit of a conundrum.
I want my meats to be both juicy and for the collagen to melt in your mouth. Meat that is dry (in my opinion) has the sensation of sucking moisture away from your tongue, so that's how I judge dryness.
I've tried whole chickens and a large chuck roast but I can't seem to get it right.
- The chuck roast I did at 66C for 28 hours (this is LTLT right?). The collagen was not melty AND the meat was overcooked and dry. In order to make the meat not feel dry I have to slice the meat and dip it back in the juices first before eating. And yes, I let it rest.
- The whole chicken I did at 73C for 3 hours. The collagen was breaking down nicely but the breast was dry.
- Another whole chicken I did at 66C for 2 hours. The collagen wasn't broken down at all and was unpleasantly crunchy. The breast was good. There were areas of redness and while I understand that the meat is totally pasteurised, the visuals of red chicken meat are not appetising.
I'm beginning to think that what I want is not actually possible. For collagen to break down into something gooey, the temp needs to be in the high 60s to 70s and it requires a long time. Unfortunately this necessarily-long time dries out the meat, so the only option is to create a sauce with the juices to make the meat not so dry.
For a chicken, at least I can separate the white meat from the dark meat and cook them separately, but I can't really do that for a chuck roast.
Any advice?
I think your temperatures are too high. See Baldwin:
http://www.douglasbaldwin.com/sous-vide.html
...or any of the eGullet sous vide threads.
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9 hours ago, gfweb said:
Was it put in the CSO frozen?
Mostly. It had been sitting at room temperature for about an hour.
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Steam bake 350 deg F for 40 minutes was just about perfect. Maybe 35 would have been done but I didn't check.
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What supports the weight? I'm only up to five copper pieces and I'm not about to try hanging them from anything!
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7 hours ago, chefmd said:
I have never tasted frozen Brussels but have assume that brassicas do not freeze very well.
I recall reading somewhere that the taste of Brussels sprouts was improved by freezing? When I have them in house (which I don't at the moment) I store them in the coldest part of the refrigerator that sometimes goes below.
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Amazon sent me a letter -- yes a real, physical, paper letter -- asking if I'd like to cook like Martha Stewart? And recommending to me her meal kits.
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11 hours ago, liuzhou said:
I buy sprigs of mint at the local market then, when I have one I like, let it sprout roots and plant it. I have no idea what variety.
As @gfwebsays, it grows like mad. The one I have now has that room filling aroma and certainly doesn't taste like lettuce. It's dark now or I'd post a picture of a ten day old sprig which is now a hedge!
Did you put the mint cuttings in water in order to get them to root?
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I was given a gift of a frozen Stouffer's spinach soufflé that I plan to have for dinner tonight. The directions call for cooking at 350 deg F. in a conventional oven for 50 minutes. It is specifically stated not to use a toaster oven.
Is there really any reason not to use the CSO? And if not, convection or steam bake?
Dinner 2017 (Part 5)
in Cooking
Posted
I particularly liked the figs.