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Everything posted by Johntodd

  1. Good news everyone! I was making my un-famous 79-bean ham soup. I used one of the meaty butt bones to make the stock. PC for 1 hour and it's the best soup I ever made! (I PC'd the other ingredients separately.) Thanks! -John
  2. Johntodd


    It's super easy after you do it the first time. Water, salt, popcorn, medium heat. Add butter and oil, high heat, pop it, turn it out. Truthfully, most of the people on this board probably didn't need all the in-depth instructions.
  3. Johntodd


    Sorry. Thought it was helpful.
  4. Johntodd


    I use my wok: 1. Lightly boil water in the wok to remove stray flavors (optional). 2. To a dry wok, add 1/2 tsp. salt, 160 ml of kernels, and 40 ml of water. Yes, water. 3. Put wok on a small burner and turn it on 1/2-way. Swirl the wok around to evenly distribute the water and salt. (The heat will dissolve the salt into the water and the water will mostly get sucked up into the kernel, thus seasoning the popcorn from the inside!) *Only swirl the water for a minute or so.* 4. Add one, and only one, pat of butter, and enough oil to coat the kernels. 5. Turn the heat to high and gently swirl. (The water will boil out and then the temp will rise, causing the butter to foam.) 6. Place lid on wok and pop the corn. (As more pops, there will be less fluid inside the wok, so you'll have to shake it more violently as time goes by.) 7. Turn out into a large container and add water to the wok and boil it clean. Dry the wok and store. 8. Add extra butter or salt, parm, etc. as wanted. If the batch is moist and chewey, I will place it in a warm oven to steam out and dry for a few minutes. If adding parm or the flavor shakers from the store, add that immediately after turning out so the flavors will stick properly. Also, I found that popping on the small burner (or coil) makes it taste more buttery than using the large ones. IDK why. Hope this helps! -John
  5. Because they still have a lot of meat on them.
  6. Hi! I recently got into sausagemaking. I now have a few leftover pork shoulder (butt) bones. Since I'm not very good at trimming, these bones are very meaty. What to do with them? Boil for broth? Would they make a good (but inauthentic) char siu? BBQ and harvest the meat? I'm an experienced home cook of many years. No one has ever died from my cooking. Thanks! -John
  7. I obtained some pork shoulder. Not quite enough fat in it to give it that "mmmmmm" mouthfeel, but DEFINITELY delicious! https://www.copymethat.com/r/ZFgzlqL4y/homemade-chorizo-sausage/
  8. So I ended up making breakfast sausage, "Italian" sausage, and chorizo. Far, far better than anything I've ever had form the store!
  9. Thanks so much! I just fried up a sample of what I made, and it was waaaay better than I thought. And it will get better as the seasonings blend, etc. I wanted to double grind, using the fine plate last. But the machine seemed to be rejecting the previous grind. Any idea why? I abandoned the second grind and packed away the coarse grind, which is awesome anyway! Maybe the meat wasn't chilled long enough for the second grind? Thanks again! -John
  10. Hi! I just picked up a decent grinder/stuffer on sale. Always wanted to do sausagemaking, and have perused a LOT of YT videos. I also slept at a Holiday Inn Express last night! EDIT: I have only pork Boston Butts and beef briskets. I know I can look at recipes on the internet, but I figure you folks would have some suggestions for beginners, old family faves, ec. Do you all have any recommends for recipes using the above meats? I have a full spice pantry. Will get curing salt if needed. We are not too picky about sausage, as long as they are not dry unless they should be, etc. I am an experienced home cook. Thanks! -John
  11. 5 parts gin, and a moment of silence for the inventor of vermouth. 😆
  12. I'll try. All I have is an SM57 and a FirePod(!) and Cubase 5. EDIT: I could try an M/S recording. But it would be the '57 as center and a ribbon mic for the sides.
  13. If I may; I had chipping too; I just lightly scrub with a non-soapy steel wool to remove the weakened bits and then re-oil and dry on the stove. The chipping went away after a few times and now I have a lovely black patina. I've been using this wok since 2009, and it just gets better each time. It also makes a MEAN batch of popcorn! -John
  14. Wow! These are all great ideas! Thanks!
  15. Hi! I have a bit of this stuff, and I love it. But I'm getting bored just eating it on crackers with mustard. What else can be done with this delicious delicacy? I am an experienced home cook. Thanks! -John
  16. When I was in the Navy I was stationed in Sasebo, Japan. The McDonald's there had a teriyaki burger. It was the standard sausage patty on a burger bun with cheese, lettuce, mayo, and teriyaki sauce. It was actually pretty good!
  17. I'm so sorry to object, but saying "man-aise" was how I was raised. I think this one may just be chalked up to regional differences, rather that the pretentious slather of overly-wordy know-nothings who like to seem important. (like me! I posted on a forum thread!!)
  18. LOL! (sorry for the zombie reply) MRE ... "Meals Rejected by the Enemy!" Not bad food if you've been humpin' it all day. The hot sauce really helps! Had quite a few of these back in the day.
  19. The wife wants another DW. She thinks the current one isn't doing a good job. That's partly why I started this thread. But if she gets a new one I will have 2 in that kitchen. Cabinet space is not a problem. Me and my table saw can fabricate anything!
  20. OK, here's an update: I've taken mightily to these suggestions, and the results are overwhelmingly positive. I start by emptying the DW and the racks completely. I found it works best if I put everything away, even if it means getting it back out moments later to cook with. Sometimes I'll make an exception if an item is totally obvious. Then I move on to setting up my mis en scene, or as I like to put it, I create a "messy scene". Cook, clean as I go, and it gets better each time. The DW is no longer crying. In fact, since my last posting here, I managed to skip a day running the DW. Just did a Rinse-and-Hold to get everything wet to prevent hardening since there wasn't a full load. Thanks everyone! This really helped! -John
  21. So a consensus seems to be that I'm not excessive. I do cook most meals from scratch. And on leftover days the dishwasher is definitely more sparsely populated. Still, I could do with less, I think. Any tips for using less during the course of the day? I reuse my breakfast plate for lunch. And I've taken to mixing some things in the pot they cook in (like meatloaf). Is there already an organizational thread on the forum somewhere, or you wanna' just throw ideas at me? Bring'em! I'd love to be educated on this. Thanks! -John
  22. Hi! I hope this is the right place to post this. Mods, please advise. I'm shaping up to be a good cook, but I do have one problem: I can't manage my home kitchen worth a darn. Each day, the dishwasher is jam-packed with stuff to wash, and I'm only cooking for 3. That's 2 for breakfast, 1 lunch, and 3 for dinner. It's just me and family, so nothing fancy. The dishwasher is jammed and there is stuff to hand wash. The racks are always full. So my problem is using too much stuff to make food. I clearly lack to organizational skills needed for a home kitchen. Can anyone throw me a link to a page somewhere that gives guidance on how to defeat this problem? My dishwasher begs you! Thanks! -John
  23. @JohnT; thus the mystery is solved! I used your suggestion, and it was just the trick, Now I can hinge those baguettes back and forth for days before they break. OK, not really. But this worked perfectly for my needs. Thanks, and thanks again! -Johntodd
  24. @JohnT; this retains moisture, right? And that's why they stay soft? Will try tonight! Home-made McRibs on the menu, will notify tomorrow after I wake up from passing out from overindulgence and run-on sentences. Thanks! -John
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