donk79
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Posts posted by donk79
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At our farmers market, we have a guy who sells those mushroom bags for $20. The $479 for a humidity controlled box seems laughably high to me. But on the other hand, I have not yet built the box that I have been thinking about for 6 months now. So for some it might be worth it.
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On 7/2/2023 at 1:07 PM, rotuts said:
I harvest wild pawpaws every year. I have never witnessed any with animal damage. I suspect windfalls may get scavenged, but I think you are fine on the tree.
NPS disagrees with me, though. https://www.nps.gov/articles/pawpaw.htm#:~:text=Opossums%2C foxes%2C squirrels%2C raccoons,ground underneath a fruiting tree.
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I have on that is rectangular in shape. It's not perfect in my round pans, so the round one looks preferable.
I will warn that I used to care for it just like my other casr iron, seasoning and all. This is why a third of my handle crumbled off as charcoal.
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9 hours ago, Darienne said:
He was quite specific that it was to have tiny chunks of strawberry in it.
Initially he refused all offers of ice cream, stating that he was getting fat and getting a paunch. The guy is as skinny as a rake. However, when he finally realized that it was HOMEMADE, he jumped at it.
So his ice cream will contain vodka and sour cream and that's that.
Fantastic to hear!
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Are you sure he wants strawberry ice cream, not pink ice cream? At my family's ice cream shop we served both strawberry and "special strawberry" milkshakes. The first just used artificial strawberry syrup. The second used real strawberries, with the syrup added for a boost of flavor and color. The first (all artificial) was by far the more popular.
Our strawberry ice cream (soft serve) was regular vanilla ice cream mix with the artificial syrup added. Today I would probably prefer some of the recipes you are already looking at. But my palate does not necessarily reflect the larger population, and the same can probably be said of most EGulleteers.
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15 minutes ago, Norm Matthews said:
Speaking of stritzing with oil, I just discovered Duck Fat in a spray can.
I hope you will share a report on this!
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I have watched Costco change and grow ever since they merged with Price Club in 1993. They have changed immensely over the years. Some of those changes I have approved of. Others I have not. I would confidently say that an opinion formed a decade ago is not well informed about the business today.
I have habituated several different stores in different regions over the years, and have stopped in at least a dozen. I can also confidently say that while some things are a constant, many others vary significantly from store to store. So once again, I would not presume that what is true at my local store is the same at another location, even one relatively close by.
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9 hours ago, JoNorvelleWalker said:
I saw the title of this topic and immediately thought "If orgeat counts, then @JoNorvelleWalkeris definitely my favorite nut milk maker!". If you want to learn more about almond milk science, I seriously recommend her notes in the linked topic. I don't drink/use much of any oft milk, but find the orgeat topic fascinating.
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2 hours ago, Sid Post said:
Traditional pancakes have their place but, as I get older, nutrition quality matters. Plus, the taste becomes an issue as well.
Sandwich bread for me is a classic example. Kids typically have a strong affinity for simple plain white bread which lacks what most consider to be good nutritional content. Lots of simple carbs and sugar and missing a lot of what classic bread used to contain.
As I got older, my preferences in bread evolved more into heartier breads that were typically browned for more flavor along with more whole grains which is closer to what our predecessors ate before "Wonder Bread".
These days, a lot of people are pre-diabetic as well so, a simple pancake with a sugary syrup really has some bad side effects for them. I know as I have gotten older, I do much better with complex carbs and proteins that digest slower and more evenly without spiking my insulin levels.
If I go to a hotel 'free' breakfast or diner on the roadside somewhere, I don't have an issue eating a classic pancake stack but, I better add some eggs, bacon, or sausage or my sugar level is going to crash in an hour or two. To only be a teenager again where I could eat anything without a care in the world ... like powdered donuts and various Hostess cakes without a care in the world! These days, if the hotel continental 'free' breakfast has Otis Spunkmeyer muffins, I am apt to put a hurting on them even though they aren't that good for me at my age!
In terms of pancakes, I'm looking at them like I do breads where I want something more complex and hearty with a good flavor and without having half the stuff in a commercial chemistry lab in it. I'm not saying I'm against modern food additives, just that I want Banana flavoring to come from Bananas, Blueberry 'nuggets' to come from Blueberries, etc.! I am definitely not in the Chocolate Chip and Funfetti community of pancake consumers! Honey buns and Ding Dongs I parted ways a long time ago as well.
This is a big part of what brought me 'full circle' back to the humble pancake and French Toast. Waffles and Crepes are occasionally an option as well in a more full featured breakfast but, I need to be mindful of sugar and simple carb Insulin spikes without enough complex carbs and protein. Hearty bread in an egg wash at home is a nice option but, outside the scope of this pancake thread or any camping/hiking breakfast options.
Thinking about all of this, and coming back to your original question, several months ago I tried adding 1-minute oats into my Krusteaz pancake mix (riffing off of the buckwheat pancake texture/fiber/nutrition idea). I personally found the added texture and flavor to be a great improvement to the basic mix. My daughter did begin to beg for "plain old pancakes" though.
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Repackaging would definitely be needed, but my family has enjoyed Krusteaz mix from Costco for a long time. I personally like to make it with added real buttermilk, but my wife and daughter prefer it without. Add some oil and it makes great waffles as well. I am sure that is only the beginning!
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Few words - lots of questions! Are those wheels sliding against each other? I eagerly wait an explanation/demonstration!
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1 hour ago, blue_dolphin said:
Pesto anyone?
Pesto everyone? Wow!
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My first reaction was utter skepticism. I remember buying a yard sale electric grill (Ronco, maybe? Something similar undoubtedly.) when my wife and I had just gotten married and didn't know any better. The only thing that was not utterly useless about it was the grate, which I continue to use as a cooling and baking rack today (20 years later).
However, this looks like a cross between an air fryer and an electric smoker. And I do use an electric smoker (albeit, one that uses real wood chips, not fancy pucks or pellets). As for air fryers, they may prove a fad, but certainly seem to have some usefulness, that I certainly can imagine providing some approximation of real grilling.
I can;t say that I will bite the bullet. When I want real wood flavor, I cut it, rather than buy it pellitized. But I will not be shocked to see it develop some real fans.
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11 hours ago, haresfur said:
I could use some help with herb identification.
I planted some micro-herbs that came with my covid-lockdown meal from Masons of Bendigo, reported here. The green shiso survived a few replantings and ended up in a wine barrel, happily re-seeding itself while the lemon balm didn't survive, or so I thought.
This spring's crop is coming along well, but when I picked some it smelled very lemony. Hmm. I don't remember that before, but maybe it is because there is fresh growth. So now I don't know if I have shiso or lemon balm. Maybe some lemon balm was quietly lurking with the shiso ready to mount a coup. Unfortunately I ripped volunteer shiso out of another pot so I can't compare to that.
Can anyone tell me what this is?
Looks very much like my lemon balm which has been self seeding for five years!
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A beekeeper I know had a Dr. Pepper truck turn over on a highway near his hives. He reported the flavor of the honey as a very hesitant "interesting."
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In seriousness, Vivian Howard changed the way I approach devilled eggs completely. I grew up with a pretty basic egg+mayo recipe. Then I tried her recipe from "Deep Run Roots". Adding butter to the egg really elevates the flavor, as does that tiny hit of hot sauce.
I don't think anyone has ever considered devilled eggs health food, so we will ignore that side of this lilly-guild!
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48 minutes ago, AlaMoi said:
the variety of stuff that one can put on top of egg yolk+stuff, spooned into a half shell hard boiled egg, is perhaps only exceeded by the stuff one can put on a pizza.
wait,,,, no , , ,
Pizza devilled egg? Devilled egg pizza?
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I can get Morton's at Costco, about $1/lb. But many of my cookbooks assume Diamond Crystal. I am not sure it can be found at any grocery local to me!
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On 9/27/2022 at 9:44 PM, cdh said:
Update on that third can- pineapple curry sauce. Also delicious. The german herring plays remarkably well with the tropical sauces... Don't be afraid of them if you happen to run across them in an Aldi.
Your persuaded me to go looking for them in Aldi yesterday. No luck! Can you give us a brand name? I did see some sardines (Northern Sea).
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I'm not sure how delicate these are, so this may not work. A popular old-timey dessert I often saw in Ohio was grape pie made with seedless concord grapes. It was surprisingly tasty!
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Welcome! You will find folks of all background and experience here. Am I correct to assume the VT references Vermont? I would love to hear more about your plans and approach to cooking!
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They look good to me, but I am not an expert! When I am identifying fungi, I always look for local knowledge. It is always possible that you may have a look-a-like on Florida that I don't have here in Virginia.
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Controlled Grind
in Coffee & Tea
Posted · Edited by donk79 (log)
I have an Fellow Ode that produces ample fines. I was hoping it would be better on that front than it is, but it sounds like I am unlikely to be willing to spend for a grinder that will produce fewer fines.
I do see the impact in my pourover (30 grams in a 2-cup V-60). But for me the impact is in how long it takes my 500 grams of water to move through the coffee bed. My response has been using a cheap sifter from Amazon. I sift a good portion of the fines off (usually about 2 grams) then proceed with my coffee making, which I still have to pull off the cup at my preferred time to avoid off flavors.
I will also note that I prefer rather light roasts. My observations suggest super light roasts produce more fines in my grinder than roasts closer to medium. This is not absolute, but is a strong trend.