cyalexa
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Posts posted by cyalexa
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The trouble is that most cuts go across multiple muscles. There's a butchering method that's basically disection, where you actually separate everything along the seams down to the individual muscles, but this isn't a traditional or common method.
That is a legitimate point. I would at least like to know the primal when a cut has a made-up name.
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The original recipe is from Cooking Light. My adaptation, specific to my microwave, is copied below. Experiment to find the right time and temp for your machine. Tonight I lubed the parchment and the "up" side of the slices with a very thin schmeer of coconut oil.
Microwave Sweet Potato Chips
Adapted from Cooking Light
Peel sweet potato and slice on mandolin.
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange potato slices in a single layer on parchment, leaving center of plate uncovered. Spray lightly with cooking spray. Sprinkle evenly with salt, and a dash of pepper. Microwave at power level 7 for 4 minutes. Check for crispness. Continue to cook at 15-second intervals until done. Repeat procedure with remaining potato slices.
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Smoked beef ribs, charred on the gas grill; sweet potato chips (made in the microwave! actually crispy!!!)
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I have often wished that meat was labeled with the name of the muscle. So many names seem to be made up and relatively meaningless. I have links to a couple sites with names but it is cumbersome to whip out the smart phone when I am at the store wondering from what primal a "patio steak" has been cut (just an example, no need to explain). There is only one semi-knowledgeable "butcher" in my small town, at a grocery store.
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The cafe in Healdsburg Shed is different and fun.
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- I have to put in a new hood, as the one I have is pretty much for show and doesn't do anything but sound like a jet taking off --
I am also thinking of replacing an incompetent hood. Looking at ratings and searching this and other sites has been on my to-do list for a while.
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I feel your pain as I had similar issues when I first started baking bread. If a new recipe uses volume measurements I use the weight per volume on the nutrition label of the ingredient. Sometimes I have to make an adjustment, usually not. Of course, bread is more forgiving and more intuitive than other types of baking but I have had reasonable results using this approach with all types of recipes.
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First of the season Copper River Sockeye, hot smoked. Yum.
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I frequently use Barefoot wines for cooking and have been known to happily drink any remaining in the bottle!
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I also use Word files, created by cutting and pasting. I format them to increase the font for easy reading. In addition to being on my hard drive and on a flash drive I email myself any recipes that are keepers so I can access them from any device that allows access to hotmail and attachments.
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Unusual, no: not in this company, anyway. You may not want to tell your neighbors and/or dinner guests.
Our neighbour when I was a child would clean the kitchen in her underwear to save her clothes, chain-smoking all the while.
Fortunately my neighbors are all far enough away that I have a great deal of privacy. I took the bread (2 half sheet pans of sourdough focaccia) to a craw fish boil today. It was gone before the first kettle was dumped. I spared those enjoying it the details of its preparation.
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How was it, and what type of beer was it? I've had a hard time determining what various Lagunitas beers are from their labels...
It is an amber (they call it copper) ale and like it quite a lot. Lots of malt, a little sweet. Not bitter at all. right up my alley!
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Quite a few laughs in this thread. I have a kitchen hygiene fetish but I do sometimes lick things clean if they are about to be washed. This morning I was doing some gardening after feeding the horses and had on filthy dirty clothes that I left on the back porch to attend to my bread dough in my underwear. I am pleased to know that these sort of things are not particularly unusual.
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Had this for the first time in California when I visited in March. I was very happy to find it at Total Wines in Dallas.
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Welcome! La Fin du Monde is superb, and TJ's house beer is pretty damn good, especially for the price; the Dunkelweizen is no exception!
As for me, Sunday night was several Red Stripes following a bunch of cocktails. The friend hosting me in NY knows my weakness for everything Jamaican, including their beer, and got a 6 pack for his apartment. I still say it's the best cheap, "international lager" out there.
Yesterday was a spirits tasting followed by $2 draft Hite, then more cocktails, then Weihenstephaner Hefeweisse, interspersed with a few more cocktails, then at my request for a cheap beer from my friend, a PBR.....which after all that other booze isn't so bad.
And now I need a few days' detox!
I had forgotten that I bought that beer at TJ's and didn't realize until I read your post that it was their house brand. I agree that it pretty good and a good value, and when I go back to Dallas in the fall I may buy it again. No TJ's in Oklahoma.
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I had the Dunkelweizen, my brother had the Fin du Monde.
I'm new to this board and this is my first photo attachment - sorry it's so big!
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I smoked a small brisket and small pork shoulder today. I didn't take any pictures. There was about an inch and a half of grease or maybe two inches in the grease bucket I put there to catch it. I came back a couple hours later and the grease was gone. The bucket was even clean. The neighbors dog must have drank it. Charlie and the neighbor both said they saw her nosing around there.
Norm, advise your neighbor of the possibility. If their pet becomes ill they should seek veterinary attention as a large fatty meal is a risk factor for pancreatitis which can be be a very serious condition in pets.
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I live in Oklahoma but travel to Dallas at least twice yearly to eat and shop. There are still lots of restaurants on my "to try " list, but of those I have tried my favorites are:
Abacus - get the tasting menu with the upgraded wine pairings
Sushi Sake - the salmon sashimi is amazing, uni sushi and grilled hamachi collar also very good
Meddlesome Moth - extensive beer selection; the mussels in coconut broth were delicious
Kalachandjis - great vegetarian lunch buffet, wonderful setting
Royal China - get handmade noodles and dumplings
Tei-An - can't remember what it is called but the pieces of Kobe cooked on a hot rock are TDF, expense account would be helpful
Mughlai - the best Indian lunch buffet I have ever had; if you go for dinner or don't like buffets get murgh malai kebab, kadhai paneer, or dal makhani; have a Kingfisher with your meal
Alounak - the lamb shish kabob was great and I would go back just to have it again, the falafel was not good
First Emperor Barbecue - get the green beans with pork and the scallion pancakes, this is the only place on my list that approaches "hole-in-the-wall"
If you have access to a kitchen or are driving and can shop for things to take home get lamb rib chops at Sara's Market.
Jimmy's is another great place to shop and the sandwiches from the deli are really good (try the tuna).
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I'm headed to Dallas (from Oklahoma) for a few days of eating and shopping. Jimmy's has a wine dinner while I'm there. Has anyone attended one? Are they good/fun? Is there a lot of pressure to buy the featured wines? I only have 2 nights that are not already planned and want to choose wisely!
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Thanks a bunch! I apparently was not logged in when I was trying to figure this out.
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I am a retired veterinarian living in Stillwater Oklahoma. Since retiring, my love of food and cooking has expanded into a nearly full time passion. I spend most of my time in the kitchen or online looking at recipes and reading about food. I also enjoy traveling to food destinations, both to eat and shop.
I have been enjoying reading the posts here but wonder if there is a better way to navigate. Is it possible to either mark posts as read and have only unread posts display, or have the newest posts in a thread displayed on top? I clicked around at length to try to figure this out but was unsuccessful. Thanks in advance.
Cindy
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Steamed vs pressure-cooked eggs
in Cooking
Posted
I have been using the pressure cooker for eggs primarily because they are so much easier to peel (neighbors have hens). I have noticed that a number of people here steam (without pressure) their eggs. I would guess that the pressure is the important factor in ease of peeling, not the steam. Am I right? What do you think?