gulfporter
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Posts posted by gulfporter
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We eat as local as we can. We mix it up....from street food to small "mom and pop" eateries, to a few meals at posh places. We tend to read a lot of restaurant reviews before we start our journey and also rely on recommendations of well-traveled friends whose palates we trust.
In addition to restaurants, we ALWAYS go to grocery stores, from high end to bodegas. Our souvenirs for friends (and ourselves) are almost always bought at grocery stores.
We also visit as many bakeries as we can as both of us appreciate a treat with our morning coffee. Savory bakery items make good 'car food' when driving between travel destinations.
On longer trips, we inevitably get a pizza at some point, maybe it's our form of homesickness. We've had many an interesting pizza over the years.
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Thanks, Jason!
It's a very short trip, just 3 days. While I may not make it to the specific eateries in your articles, your explanations of the various foods of PR are invaluable in understanding the local cuisine.
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Resurrecting this thread as we are heading to Old San Juan soon. Any recommendations for dining?
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This is such a rookie question, I should be embarrassed.
But it's been a long time since I bought bone-in chicken parts.
I bought bone-in skin-on chicken thighs his morning (Saturday) that I plan to make for dinner on Monday.
The sell-by date on the package is exactly a week from today, but I'd never dream of keeping them in the fridge that long before cooking.
How long do you keep cut-up bone-in chicken parts in the fridge after purchase?
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I have eaten it here in FL restaurants and it is delicious! I have not seen it for sale at markets here, but have not specifically sought it out.
I have not seen it on local menus recently (past several months) and it may be seasonal.
I googled and found many articles about hogfish fishing restrictions due to over-fishing, but not sure of its current status in FL.
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Rather than getting out a pan, I decided to test the theory that you can toast nuts in a microwave. I figured they'd get hot and steamy but not taste toasted.
I threw a handful of large pecan pieces onto a paper plate and zapped them for almost 2 minutes, then let them cool before throwing them into a couscous salad.
They tasted toasted, which was a nice surprise.
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Thanks to both of you!
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I over-bought at an Italian deli a few weeks ago, including a 1/2 pound of (what was then) freshly made pappardelle pasta.
I threw it in the freezer and now wonder whether before I boil it, I should:
a) thaw it first
b) just throw it still frozen, into the boiling water
c) doesn't matter, either way is ok
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I have had success in grilling rabbit, but yes, it can dry out in a flash. I guess I've been lucky as I don't use a thermometer on it as I find it's too bony to get a good 'read', but maybe that's just me. I brine my rabbit for about 4 hours.
I have also substituted rabbit in ersatz coq au vin, though I cut the marinade time down from overnight to a few hours since the pieces are so much smaller and less meaty than chicken.
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Thanks, all. I guess I knew one bunny isn't quite enough. I do have enough goat meat for an army, so will make a goat birria instead, rather than stretch one rabbit with a lot of side dishes. Since we haven't shared a meal with this neighbor before, I don't have any idea of his appetite so it'll be better to have too much rather than too little.
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I scored a rabbit (1kg or 2.2 pounds) and will grill it for Christmas. It was going to be just the two of us, but I invited a single neighbor to join us when I found out he wasn't going elsewhere.
My original plan was to grill the cut-up rabbit and make a mango salsa as the side. (It's going to be in the low 80s here in Central Florida on Christmas Day). We aren't big on starchy sides or big meals. But now I'm worried this won't be enough food.
I'll make a starter (not sure what yet) and a dessert.
Is this enough rabbit for 3 people??
I have made rabbit in the distant past, no idea how much it weighed. Our recollection is the last whole rabbit I grilled, fed us dinner with enough leftover for a light lunch the next day. We are not big eaters.
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I tend to use better than average ingredients when I cook or bake, whether for myself or others.
That said, the recipes I choose to make for others may very well depend on:
- the price of the needed ingredients,
- the gourmandiseness (I made up that word) of the recipient,
- and my checking account balance.
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True to his word, DH installed the new sink before the holidays....
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We ordered and received this copper kitchen sink a few weeks ago (I opened it and it's beautiful!). DH says it'll be installed by Christmas morning. Yeah!!!
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Never been in the restaurant biz, but my DH owned other businesses. And I was in finance my whole life. Doing business with friends and relatives....hmmmm, that's tricky at best, especially in a troika where it appears two have already formed a business bond.
As a matter of principle, when the other two created the LLC and did not include you as a shareholder....I'd be worried. They've put you in a bad bargaining position.
Though in reading your last post, you say "no legal documents have been filed," which makes me wonder if there is indeed an LLC. If there is, that's most definitely a legal document. You might need a business lawyer or accountant if your unfamiliar with legal terms.
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The OP should run menu ideas by the guests beforehand; there are some ultra-Orthodox Jews who have problems with dairy and/or milk being served with fish.
Some even eschew a bagel with lox and cream cheese. As my grandmother would say: Oy vey! And no, she wasn't Jewish (a strict Catholic), but came to the US from Lithuania and also spoke some Yiddish.
http://www.nbcnewyork.com/news/local/Rabbis-Claim-Lox-No-Longer-Kosher-86905912.html
http://www.jerusalemkoshernews.com/2010/10/the-lox-and-cream-cheese-dilemma/
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As far as recipe ideas for a starter course, maybe something incorporating pickled herring? At a Xmas Eve seafood buffet a few years ago, we were served a pickled herring salad with potatoes and beets and it was excellent. Sorry I don't have a recipe for it.
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I am lax about backing up my hard drive data, as are most people. Hence, over the years I have lost a lot of documents as hard drives crashed on various devices.
About 8 years ago, I realized that I can save Yahoo emails forever. So, I write up a recipe and then email it to myself. I save the email in my Yahoo mail where I've dedicated a folder for recipes.
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If it helps, my first thought was the Italian tradition of the Feast of the Seven Fishes. It's not something I know much about myself but you might find some useful suggestions along those lines.
http://www.bonappetit.com/entertaining-style/holidays/article/feast-of-the-seven-fishes
Come to think of it my brother's family likes seafood and I might poke around this myself.
A glance at the link and recipes shows that many include shellfish. Kashrut (Jewish dietary law) forbids shellfish.
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Couldn't believe how fast the spatchcocked turkey cooked on the grill....under one hour! It was a small bird, 10.5 pounds, but still....that's fast! It was tasty, but I was disappointed in the skin. Got a tad chewy, not crispy.
Beautiful grilling weather here in FL....80 degrees, nice breeze. After dinner we walked on the beach. Life is good.
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I take my bird out at 150 degrees, let it rest an hour and the temperature will rise to a perfect 165. If you leave it in the oven until 165, the residual cooking at rest will go to 180...that's cardboard territory. I have tried different methods of cooking turkeys and found the most important factor is a long resting period. That's when then tenderness goes back into the bird.
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In my family, Christmas Eve is the Feast of the Seven Fishes. So I too suggest at least one seafood item. Perhaps cold grilled shrimp with a chimmichurri sauce? It's one of my go-to make-ahead dishes for buffets. Or if you're looking for the colors of the season, take a large peeled steamed chilled shrimp, wrap it around a grape tomato and a basil leave and secure with a toothpick. Easy finger food and the red and green make a nice presentation.
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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.
My DH did the Latin spatchcock this morning, and he did indeed need to cut through the ribs and remove a part of the backbone. We always intended to take off the top two joins of the wings because they don't have much meat and I will roast them with other bits and pieces for a stock base.
I did the dry brine and my bird is also in a plastic bag in the fridge. It is only 10.5 pounds which will help fit it on our gas grill and also when it comes time to flip the bird.
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Figured I'd flatten the breast using turkey CPR
I'm going to start the dry rub tomorrow night or early Tuesday.
While I've never grilled one before, when I roast turkey, I bring them out of the oven at 150 degrees and let them rest for 45-60 minutes and the temperature always comes up to 165 after it rests.
How Long Does It Take Your Electric Oven to Preheat to 350 Degrees?
in Kitchen Consumer
Posted
We inherited a GE Profile electric double wall oven (with convection option) when we bought our current home. I have not owned an electric oven in a few decades and when I owned my last one we were working 60 hour weeks and rarely turned the oven on, so I don't remember how long it took to preheat.
Not sure how old our current oven is; guessing between 5 and 7 years.
This wall oven takes 20 minutes to preheat to 350 degrees (not in convection mode). That seems awfully slow to me, though patience is not one of my virtues.