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cyalexa

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Posts posted by cyalexa

  1. In my post asking for ideas I quoted an earlier post referring to peanut sprouts, see below.

    6 hours ago, cyalexa said:
    On 11/16/2015 at 5:50 AM, liuzhou said:

     

    By the way, peanut sprouts are excellent.

     

    I searched "sprouted peanuts" and "peanut sprouts". 

     

    Thank you FauxPas and heidih.

  2. On 11/16/2015 at 5:50 AM, liuzhou said:

     

    By the way, peanut sprouts are excellent.

     

     

    On 11/29/2015 at 8:04 AM, cyalexa said:

    I have some raw peanuts from the farmers market. I'm off to google sprouting instructions!

    I have been munching on these but would be interested in other ways to use them. I searched here and googled but didn't find any recipes.

     

    IMG_20151213_071216_179.jpg

  3. 1 hour ago, blue_dolphin said:

    I cooked a pumpkin in the Instant-Pot this morning, puréed it (skin, seeds and all, à la hummingbirdkiss and used some in pumpkin pancakes:

     

    Served with walnuts and maple syrup. 

    Could you share the recipe, or give a pretty detailed description if you didn't use a recipe. I have been trying to make pumpkin pancakes on-and-off for several years with minimal success. I had some I loved in a restaurant and when I asked if they would share the recipe was informed that they were from a mix. 

  4. Here is the photo I posted previously, lost in the upgrade.  I don't know for sure that it is important to keep the eggs separated but other than maybe decreasing the number of eggs that can be done at once by an egg or 2, it does no harm. On occasion I have had eggs crack and even sort of explode while being steamed in a conventional pot.  

    IMG_20151208_155605_521.jpg

    • Like 1
  5. Sadly, there are no Total Wine stores in OK but I always patronize them when I am traveling and stock up. I have only compared prices of a few things, some with another large retailer in Dallas (Spec's), some on things I can get here. Total Wine has always had the best prices. Additionally, I have been pleased with the service. 

  6. if you got it 'recently' why not call and ask ?

     

     

     

    1 (888) 280-4331

     

    being polite doesn't hurt.

     

    you can invest that 40 and get a CSB  ( eventually ) !

    2 clicks to cancel, 3 clicks to reorder. Fast and easy.

     

    And, I am always polite; and thanks to this forum have proudly owned a Cuisinart CSO300 Combo Steam/Convection Oven for about a month. 

    • Like 2
  7. I'm going to slow roast the wings with the rest of the bird. I don't yet know if I'll serve them for Thanksgiving or save them for a different dinner. I love the crisp and gooey textures of a slow-cooked then broiled or grilled turkey wing. There will only be 6 adults at my table. All big eaters but a 12 pounder without the wings should be more than enough.

  8. I decided to try butchering mine prior to applying the dry brine and just finished. The parts minus the neck (which was unusually long) and the connected part of the spine and ribs are in a 2.5 gal zip top bag in the fridge. It was a 12.9 lb bird and just barely fit in the bag. It takes a bit more than CPR to flatten the breast. I removed the wings and the portion of the ribs closest to the spine then split the bony part of the sternum down the center. 

    • Like 1
  9. That is exactly how I cut mine except I flatten the breast. I have always dry brined with it whole because it fits in my refrigerator better. I slow-roast it beginning with the breast skin side down and the leg half skin side up and slightly covering the thinner tip of the breast. After about an hour I flip the breast skin side up and continue roasting until the breast is 160F and the leg half is at least 170. It rests for whatever variable period fits the rest of the schedule then it put back in at 500F to crisp the skin. BTW, I brine in a plastic bag as per the LA Times article and will do it tonight. I'll remove it from the bag on Weds night and will let it dry overnight.

    • Like 1
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