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AlaMoi

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  1. there are many delicious "combos" for fried green tomatoes (FTG) . . . (we've just cleaned out the garden) crab topping, shrimp, remoulades, avocado, etc etc but not much about seasoning the breading itself to pep up "plain" FGT (for clarity, this is the flour dredge+egg wash/buttermilk/cream+breading type breading) they all do salt & pepper various "std" suggestions - corn meal, panko, 'seasoned bread crumbs,' etc - which affect primarily the texture but can add a lot of flavor ... more adventuresome ... saltine / oyster cracker / Ritz crumbs.... not too many ideas on making the breading itself more zippy. discovered so far: cayenne onion garlic cumin - for the Tex-Mex crowd dry basil and "cajun seasoning" which covers a lot of undefined ground.... other ideas solicited! (not so much the toppings and sauces tho)
  2. I'd say their copy is seriously out of sync. fwiw, one horsepower converts to 745 watts in real life. the advertising departments use "peak power" in their fake lives. if you read around, you will find people who have overloaded and burned up their mixers. if you're going to do heavy dough mixing, get the 500 watt model.
  3. if you are going to do heavy work like bread dough kneading, get the 500 watt model. if you're restricting it to light duty - cake mixes and souffle - the 350 watt model will do.
  4. this: https://www.rockler.com/eagle-ea-2000-1-gallon-silent-series-air-compressor have one - whisper quiet.
  5. endorse by A-Lister celebs . . . . sends me running for the hills.
  6. per the TV shows . . . . the done-gone legal moonshiners demonstrated an extremely accelerated process to turn moonshine liquor into 'fine aged whiskey' so, the jury is out. but anyone producing an inexpensive bottle of booze that is +/- not indistinguishably from the real deal, to the average tongue, will have a winner.
  7. there's a whole lotta' ifs-ands-buts to this topic. a family member had a "farm store" in the middle of (nothing but green in every direction) he finally had to call it quits and fold the place because the 'big box / discount retailers' were selling the same products for less than his wholesale/dealer price. so - "the middle of nowhere" definition is a bit fluid.
  8. UK NHS has salt/sodium intake guidelines. something like 5,000 mg / day salt. US / FDA has not published guidelines - but health oriented organization (like Heart Association) talk numbers like less than 1,000 mg essentially, there are no good data / science based recommendations because apparently the human condition varies too much.
  9. AlaMoi

    Meat WSJ sat 6 July

    fwiw, if you want to dig deep(er) this has piles of detail, pictures, "approved" names + alternate names + NAMP & IMPS https://www.thelivestockinstitute.org/uploads/4/9/9/2/49923305/beef_urmis_guide.pdf I have a list of "fancy marketing names" but the source is now behind a 'wall' (source: www.meattrack.com/URMISfancifulNames.php) the UN Guide to stand beef names in various languages https://www.unece.org/fileadmin/DAM/trade/agr/standard/meat/e/Bovine_326Rev2E_2016.pdf (pg 23 has the bavette) this doc present the Latin American names https://www.usmef.org/export-resources/intl-innovative-cuts/international-beef-cuts-nomenclature-guide/
  10. sigh. been there doing that . . . there are a couple decent tasting low/no fat cheese - but anything involving 'melting' is a challenge. here's my list: it's a bit ad hoc so there's gaps. cholesterol & sodium is mg; all else g
  11. look at "citrus peelers" - any number of cute plastic doohickies with hooks / curved blades / etc. one issue is whether a cut in the skin is not wanted. if you're going to peel it comma anyway, the point of a sharp knife will cut the plastic longwise pretty quick. I usually get it started, then 'invent and peel the plastic back on itself' - mostly because we typically only use 1/2 at a go.... that way the other half stays 'wrapped'
  12. and WHO - when publishing their "may cause" findings - ignored data/reports they commissioned that disputed the claims, because it had not been published for at least six months. one is free to question the motives of their timing and the agendas of the people leading the charge. it is not uncommon in USA for juries to award spectacular trillions in awards which evaporate on appeals when companies force the issue of real facts and real data, not just what the plaintiff presents. another 50-100 years we will probably find out what is true and what is imagined. altho I'm not big pesticide fan, given the amounts of RoundUp used commercially and by homeowners, if it caused cancer we'd be seeing tens of thousands of cases.
  13. AlaMoi

    Wusthof Nakiri

    hopefully you'll keep us posted how this all works out. after many years of 'just chef knifing it' I got a 7" Santoku - which very rapidly become my fav for vegetable prep. the Santoku has the 'flat' length of a 10" chef's (+/-) but is a lot more dexterous. not sure how I would do with the 'totally flat' edge of the Nakiri style vs. the Santoku, which has a very shallow 'belly' I read on the Wuesthof site the Nakiri is delivered with a 10 degree edge - that should be ueber sharp. using an EdgePro I brought my Santuko down to 18 degrees - and it performs seriously 'sharper' than a chef's at 21 degrees.
  14. the usual and customary suspect with grills/outdoor stuff is spiders/etc inhabiting the piping during idle periods. nests/egg sacs /etc block the air flow.... the portability factor can come into play if all the components / air flow gates / etc were not snugged down after proper adjustment/set up. if loose those parts can bounce out of position a lot easier than on a kitchen stovetop....
  15. if any pan heating on top of a gas flame is collecting soot, there is absolutely no question - the burners need adjustment/maintenance.
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