radtek
-
Posts
639 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by radtek
-
-
Not done it yet, but how about fermenting them sauerkraut style?
The whole peppers? Or the paste?
-
Dose=exposure time+lime juice quantity/area of coverage.
The dude's hands must have been dripping with juice. Perhaps he was all macho-like hand squeezing? I use a juicer even for a quarter lime or half a key lime.
-
No one ever heard of washing their hands (regardless) after handling citrus? Limes especially. Photodermatitis burn? I'm wondering how long it takes to cross the threshold with lime juice on your hands in the sunlight? Good to know about...
-
Methode Rotuts...
-
I can't ever keep any wine around long enough to cellar it.
More of a neophyte wine drinker in my case anyway, and woefully ignorant. But, I've found that my preference lies with French and Italian varietals as they are reminiscent of the grapes and seem more balanced, smoother- not big and bold as the West Coast vintages frequently are.
Wine isn't easily approachable without the help of others IMO.
-
Hickory or pecan contribute great flavor on their own or when combined with oak.
How about concerns of creosote with these type pf smokers?
-
1
-
-
Croco-melon!
-
In reference to the aforementioned California Strawberry vodka: isn't this product really a brandy of some sort?
-
You'll need to source some Lucas...
Essentially a blend of tamarind, salt, sugar and chili-powder with a sharp acid component.
-
1
-
-
Paste...?
Oh. Chile.
Great on breakfast tacos/burritos, eggs and more. Pretty much only served with breakfast.
I prefer to blend up the jalapenos with a bit of water and salt into a slurry. Then bring to a boil in a saucepan and simmer only for a few minutes. Cool once the color changes. Keeps in fridge for a week if it lasts that long.
That's it. No garlic or oil. Roasting the peppers first brings a nice element to the party. Shuck the skins but don't rinse the peeled peppers.
-
Welcome tot he forum!
-
I haven't had one in a long time until today. Years ago I thought my recipe was more modified with 1/4oz vermouth and 1/4oz campari to 3oz of gin on the rocks. Lime squeeze. Glad to know folks make them more than one way.
Today I tried the more traditional proportions of Campari, Lejon sweet vermouth and Gordons with a splash of club soda. S'good. Used to drink a lot of them until I had to delay a trip by 24 hours due to overindulging after some terrible news. Campari lost it's appeal after that!
Almost bought the Aperol today. Price is better. Next time Aperol...
-
Well it happens a lot. Why I don't eat out much anymore. Compounded by bad service or execution. Often goes hand in hand.
I was gratified/disappointed at the same time to find out last week my rice is far better than what is to be found at Niki's Tokyo Inn.
-
3
-
-
I much prefer a crusty roll and a charcoal grilled snappy cased hot dog. Or a brat or kielbassa with some sauerkraut and grilled onions and hot mustard.
Problem with dressing up a hot-dog is that it is a one-handed type of convenience food IMO. Mustard/ketchup, a bit of onion, a few flakes of relish... Maybe a smear of chili. But loading one up I have to eat my dog with a fork on a plate or have it down the front of my shirt and that just seems unnatural to me.
-
There is a need to make a distinction for a different class of people. People who are selective. A wine lover, a coffee connoisseur, for instance are not picky, they are very selective.
dcarch
Discerning people are selective. This is different from cognitive bias- as these folks demonstrate no appreciation for "quality and refinement" but prefer bland food.
-
1
-
-
I think generally at some point one graduates from ketchup to mustard on a hotdog. Mustard is a bit intimidating for kids. I really like both with a corndog. Ah. Must. Have...
-
I keep canvas bags as well.
CatPoet is this a bulk buy for the summer or do you have a small army to feed?!
-
Seen that bottle before...
I don't think it's meant to be a sipper...
-
1
-
-
A pale lager such as Lite or Bud light usually is the preference,
-
1
-
-
In a pinch I fold paper over the blade and wrap it in cling-wrap. What kitchen doesn't have these two things?
-
Some people from Laredo had me putting A1 sauce in theirs. I kinda like the lime and salt kind.
-
1
-
-
I'm still not convinced the habit/behavior failings can't be laid at the parent's feet. Contest of wills? As a child I cannot remember any of my friends or schoolmates that had real issues with the food served and that we all ate. Kudos to those whose children grew out of it- perhaps it was a phase, learning a sense of autonomy while absolutely controlled by adults.
However, people practicing selective eating way into adulthood and middle-age have a serious mental disorder.
-
My mom was a scratch cook raised out of the Great Depression and Gulf Coast. I can tell you there was no tolerance of contrary behavior at the dinner table. She made it her life's mission to make me eat eggplant when I balked at her moussaka as a young child. Only after 40 years have I begun to appreciate eggplant.
-
1
-
-
Isnt there a syndrome called Supertasters which explains pickiness?
I've heard of this but thought it was related to cilantro/coriander dislikes.
Lunch! What'd ya have? (2014–2015)
in Cooking
Posted
Jasmine rice topped with sauteed broccoli greens, onion, garlic, ginger and peanuts. Seared fennel cured wild salmon as protein.