[Make your own: Red Pepper Flakes!]

2 hours ago, Owtahear said:

So, I have now got into growing my own chili peppers and making my own hot sauce.   The great byproduct of doing this, I get this awesome leftover chili residue that keeps forever in the fridge that is a cross between sambal, chili crisp and chili flakes.    It is awesome.   I did it last year, and now. being in mid September as my chilis are ready to harvest, it is time to do it this year!!

If you would not mind going deeper into your process, I would love to hear about it.  Thank you!

[Make your own: Red Pepper Flakes!]

A year or two ago, all I was hearing about online was Allepo pepper.  So I hopped on Amazon (I think, iirc) and ordered some crushed (ground?)  Aleppo pepper.

It was wonderful.  I sprinkled it everywhere red pepper applied.  I didn't forget about it, but gradually it applied fewer places.

Then, this evening I saw a mention of Marasa pepper.  It reminded me very much of the first mention I heard of Aleppo pepper.  And then I had to wonder if it was actually the sourcing of the red pepper that attracted me initially or perhaps only the freshness. 

I have lots of a serrano type hybrid coming out of my garden right now.  I would love to produce my own gloriously wonderful ground pepper and pepper flakes.  If you have any insight or experience, I would love to hear what you have to share.

Thank you!

[Liquor Shortages]

Virginia also has a state ABC monopoly, but our stores seem fine.

[Name suggestions for a new line of pans]

I'm late to the party, but something associate with the manufacture of the pans would make sense to me.  What material are we talking?  Steel?  Enamel?  Copper?

[A short travel blog of Greece: Pelion, Meteora, and Athens]

Truthfully, I love having it spread out.  There's so much to take in!  Thank you for sharing!

[The Melty Cheese Calculator: what have you made?]

48 minutes ago, Tri2Cook said:

I'm pretty happy with the flavor and texture of the above posted cheese. Here's rhe problem... since it set up, it's started pushing out liquid. I'm leaning towards the peppers being the culprit. I've used pickled jalapenos before but I pureed them in with the stick blender, I left these diced. I'm thinking the cheese setting up put the squeeze on them. The only other thing I did that I've never done before is the cream cheese but I can't think of any reason that would cause a problem. Any thoughts?

My experience with cream cheese is that it helps with emulsification.  I made pimentoish cheese recipe recently (no emulsification) and had a similar issue.  I think you are on the right track regarding the peppers.

[My Pickled Garlic Experiment]

I lied.  Not going to used that much, but I have found that simmering a bulb's worth of garlic in butter before adding it to a batch of mashed potatoes is never a bad idea.

[My Pickled Garlic Experiment]

I don't have any ideas, but I suspect this thread is going to result in me making some serious garlic investment!

[Frying frozen crabs]

At first I thought that this was a recipe for disaster. Like you said, contained pocket of moisture being fried.  The I realized I recently saw a video of someone doing it.  BE WARNED.  This video shows a chef battering and frying live crabs.  I am a regular hunter and fisher, and it still made me cringe.  But you may find some good tips in it.

 

 

[Help Please! We need some quick ideas for ground beef!]

Makes enough for one to eat for  a fortnight, but the last memorable thing I made with ground beef was timpano.  It's been a while...

[Help Please! We need some quick ideas for ground beef!]

Cabbage Rolls

Stuffed Peppers

 

Can't say I use much ground beef.

[An Excess of Parsley]

Little Green Dress from Vivian Howard's "This will Make it Taste Good" is well worth trying out.

https://gardenandgun.com/recipe/the-condiment-that-vivian-howard-would-save-in-a-fire/

[Cooking with the Momofuku Milk Bar Cookbook]

Bon Appetit has what appears to be the recipe.  https://www.bonappetit.com/recipe/momofuku-milk-bars-birthday-layer-cake

 

I have the book on Kindle, which is not cut and paste friendly, but the only difference I see between the above link and the book itself is that the book provides all the measurements in grams as well as the measurements listed on BA.  The BA link also seems to have everything in one place instead of all the separate individual recipes.

 

[Speciality coffee: which are your favorite roasters?]

My favorite coffee recently was from Blanchard's, Ethiopian Gedeb Worka.  Lots of strawberry.  Fairly aggressive in a pour-over (Kalita) but it balances very nicely in the Bunn 12-cup coffeemaker we use in the office.

[Speciality coffee: which are your favorite roasters?]

I prefer light roasts and my favorites are varietal roasts from Red Rooster, Blanchard's and Lexington.  All three are located in Virginia, so are local enough for me to pick up without using the mail.  I have a local coffee shop which sells beans by the pound, and carries selections from each of these roasters, as well as others. They curate very well, so that helps my selection process.

[Coconut milk vs. coconut cream vs. coconut water]

On 3/27/2021 at 7:12 PM, blue_dolphin said:

In my area, the sweet stuff is called cream of coconut and like @heidih said is often found with cocktail or baking supplies.  Coco Lopez is a popular brand.  

As described here from thekitchn:

 

Cream of coconut is definitely what I had.  And it would have been in the baking aisle.  Probably where it prompted decent ideas and I'll results!  It took me a while to get passed that one and figure out that what I was looking for was available after all!

[Coconut milk vs. coconut cream vs. coconut water]

3 minutes ago, donk79 said:

My recollection is that coconut cream is typically sugar-laden confectionary type stuff.  It was (unfortunately) not a suitable substitute for coconut milk at all.

A quick bit of Google suggests that this was a very particular poor experience and not representative at all.

[Coconut milk vs. coconut cream vs. coconut water]

My recollection is that coconut cream is typically sugar-laden confectionary type stuff.  It was (unfortunately) not a suitable substitute for coconut milk at all.

[Making Tortillas at Home]

54 minutes ago, jimb0 said:

420 eat tacos every day

 

recently got in a big bunch of chiles and since this bag of masa harina has been sitting on the shelf for...some time, now, i decided to make some tortillas. masa, water, pinch of salt. prolly had the skillet up a tetch high.

 

I guess you are saying that wasn't blue corn then?

[A Chinese Treatment for Okra]

I am very curious about the technique for trimming the okra too.  I would love to hear the justification for it.  I confess to wondering if it's simply from inexperience with the ingredient, but I don't want to assume.

[Chocolate confectionery for warmer places]

8 hours ago, felipetruji said:

Great idea, what enclosed items would you think of?

I'd prefer to stay away of items that need an oven, as most people won't have one.

 

 

 

I was imagining something encased in a candy shell.  Almost texture wise like a soft caramel in a bonbon.  I suspect straight sugar would not work, but I suspect the molecular wizards out there have some sort of answer.

 

Editing to say that I missed the workshop side of your original question.  Molecular is probably not the direction you want to go!

[eGullet content being plagiarized / rehosted]

Not only cites, but if you click "Continue Reading," it actually sends you to the thread on eGullet.

 

Sketchy, yeah, but not sure it's actually negative.

[Chocolate confectionery for warmer places]

Given that one of the glories of chocolate is it's melting temperature, I think you may want to adapt to the idea of molten chocolate.  Maybe think about how it can be enclosed.  

 

I have no expertise here, but this is how my mind responds to the problem.

[How to eat toast and jam.]

All I know is that between opening this thread and finishing reading it, I suddenly had to wrap up my improvised dinner with PB&J!

[Can anyone help me to choose high-quality equipment for my Ice cream shop?]

Taylors are great for soft-serve, but I have never seen a countertop one that seemed to be in good working order.  Also, I doubt they (the counter models) could keep up with the volume you would need for a successful ice cream shop.  I would say instead that you would want a full size unit.  Used could be a good option, but you would still need to be prepared to lay out tens of thousands of dollars (I have been away from ice cream for two decades, so am far from current.)

 

I have a cousin who has started his own part-time ice cream business.  We both grew up with soft-serve, and know it's advantages to in volume, but he is scooping ice cream now.  The entry is a lot easier, and if you want a variety of flavors, you don't need a new machine for each couple.