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Everything posted by AlaMoi
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hmmm. bought stuff labeled "green cabbage" at the supermarket. forcing my imagination , , , , I can see it might be called "flat cabbage" mentioned - not the usual 'globe' shape.... UFO (white?) squash has similar varieties. not on a worry - sliced it up and dumped it in the corn beef pot - which is still at a simmer . . . .
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is this not the first ever ever ever report of morel "problems"? methinking it was something else in the prep . . . thousands of years of history have issues being wrong . . .
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thanks for the info - I'll post the 'results'!
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tagging onto the pastries thread . . . recently at a resto that served "pop-overs" for the (comp) bread course tall fluffy / hollow / yummy towers of "bread" the arrived delayed - I suspect they are baked "on order / demand" bought the baking grid cups . . . tried various recipes . . . almost all "high egg content" no overwhelming success.... any clues on how to get this pix kind of "reaction"? \
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methinks the phobia needs to be sub-divided into - things you can recognize - things aka mystery meat/foods/dishes one cannot recognize example: haggis - not many people when presented with tableside sliced haggis would not know what they are served. otoh sweet breads - very deceptious name - but one can recognize "pieces of meat" on the plate and then . . . "sausage" - an infinite variety of "stuff" made into ''''sausage'''' or "scrapple" - every one who makes it has a different "recipe" or "head cheese" - which is to 99.9% delicious, but you really don't want to know . . . or chitlins - again, very tasty. don't ask . . . personally I have fed my (young) children sauted fresh calf's liver with onions. they thought it wonderful stuff,,,,, until they found out . . . . which, after years, suddenly upends itself: "Hi Dad! heh, remember the xxxx you used to make....? How do I cook that?" I think the only thing I would outright reject is a menu item described as " . . . puffer fish...." I'm really selective about ordering (meat)tartars, sushi, carpaccio -broaderly cited - "raw anything" the need for ultra-uber-top-notch-quality&freshness . . . rules. gas station sushi . . . no blinking way . . .
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there are no hard "rules" personally I found avocado oil to impart a taste/flavor I prefer not to have . . . I use ordinary olive oil about 99%; safflower oil for a total non-flavor impact. here's a list of oils and their "smoke points" - sorted by low to high temperature. as you gander the temperatures, ask yourself "Do I really saute/fry/deep fry at those temperatures?" 225F....... 107C....... Canola oil, unrefined 225F....... 107C....... Flaxseed oil, unrefined 225F....... 107C....... Safflower oil, unrefined 225F....... 107C....... Sunflower oil, unrefined 320F....... 160C....... Corn oil, unrefined 320F....... 160C....... Sunflower oil - high-oleic, unrefined 320F....... 160C....... Olive oil, extra virgin 320F....... 160C....... Peanut oil, unrefined 320F....... 160C....... Safflower oil, Semi-refined 320F....... 160C....... Soy oil, unrefined 320F....... 160C....... Walnut oil, unrefined 330F....... 165C....... Hemp seed oil 350F....... 177C....... Butter 350F....... 177C....... Canola oil, Semi-refined 350F....... 177C....... Coconut oil 350F....... 177C....... Sesame oil, unrefined 350F....... 177C....... Soy oil, Semi-refined 360F....... 182C....... Vegetable shortening 370F....... 182C....... Lard 390F....... 199C....... Macadamia nut oil 400F....... 204C....... Canola oil, Refined 400F....... 204C....... Walnut oil, Semi-refined 405F....... 207C....... Olive oil, High quality(low acidity) extra virgin 410F....... 210C....... Sesame oil 420F....... 216C....... Cottonseed oil 420F....... 216C....... Grapeseed oil 420F....... 216C....... Virgin olive oil 420F....... 216C....... Almond oil 425/437F... 218C....... Red Palm Oil, virgin 430F....... 221C....... Hazelnut oil 440F....... 227C....... Peanut oil 440F....... 227C....... Sunflower oil 450F....... 232C....... corn oil, Refined 450F....... 232C....... Sunflower oil - high-oleic, Refined 450F....... 232C....... Peanut oil, Refined 450F....... 232C....... Safflower oil, Refined 450F....... 232C....... Sesame oil, Semi-refined 450F....... 232C....... Soy oil, Refined 450F....... 232C....... Sunflower oil, Semi-refined 450F....... 232C....... Coconut oil, Refined 460F....... 238C....... Olive pomace oil 468F....... 242C....... Olive oil, extra light 475F....... 246C....... Camelina oil 490F....... 254C....... Rice Bran oil 495F....... 257C....... Soybean oil 510F....... 266C....... Safflower oil 520F....... 271C....... Avocado oil
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years back . . . a Teflon pan developed a brown coating, that was not non-stick, and would not come off, using all/any of "the tricks" by accident I came across an article that described the problem - and its cause..... lecithin. it is an emulsifier - very commonly used in "cooking sprays" - PAM and the like . . . it sticks to PTFE and cannot be removed except by grinding. okay , , , so why do people use a cooking spray on a non-stick pan!!? ans: because it starts sticking. I always have a non-stick pan on hand for when "it really has to be non-stick" but my favorite non-stick is a pre-1920's era Griswold. coming in second and improving all the time . . . . Darto black iron/steel pan(s) I love my old Bourgeat copper/stainless for heat control - and the Zwilling Aurora series is super aluminum stuff. so basically for every season there is a pan. wait . . . or is that for every pan there is a seasoning . . . ???
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I'm with liuzhou on this topic. been many strange places . . . eaten stuff I can't remotely name . . . all part of 'the adventure' actually, don't think I ever point/ordered anything I didn't like! may well be I'd really not want to know what I was eating . . . but it was tasty!
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do note, after spending money for your charging station, you'll have to spend more money for the hardware to feed your battery power back into the electrical grid. solar panel installations have been doing this for a long time. one used to get 100% of your purchase cost as a credit - many utilities are now fighting that concept, going for less credit. and, so far as feeding your battery power back into the grid at night, who you gonna' call at 8am when your EV battery won't get you to work? there's all kind of technology that is possible, works in the lab, works in real life, but has "issues" in the real world.
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nadda clue. from the web site "Email us at Info@BellaCopper.com, or phone - 805-218-3241" my last order - gift for DD#2 - came with a handwritten personal note. the proprietor is a real people, websites, , , , not always
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in near 50 years of house hunting/buying/building I have never seen 240 "convenience" outlets installed in residential. plug in 240 for clothes dryer - all the other 240 stuff "hard wired" what kind of plug in kitchen appliances are available / sold in 240v? dated Nov 2021: "In the case of an electric cooktop or built-in oven, it requires hardwiring to the electric system of the home -- building codes do not permit using a 240-volt outlet in this scenario."
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what did the outlet / plugs look like?
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that is "std" in USA - but a 50 amp 110v kitchen circuit is unheard of. it's exceptionally rare to find a 220v circuit with an outlet in the kitchen. the cooktops/ovens/etc are "hardwired"
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electric cooktops and ovens and ranges operate on 220/240 volts in USA, not 110v
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"Since most 50A 120V (US) kitchen outlets are somewhat limited . . . " immediate tip off; uber-false assumptions - be aware all info likely total BS . . .
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the concept "usually" applies to cast iron. there is a (?) theory that heating a (unspecified metal) pan "opens" the pores of the metal and allows the "fat" to be incorporated thus magically becoming "non-stick" if one examines the actual real scientifically proven 'pore size' of stainless/cast iron/raw aluminum - one will rapidly recognize the degree of utter BS associated to these type of "claims" - it just does not hold up to reality. "seasoned" cast iron build a layer of carbon - that layer is very much "non-stick" (sigh) recently went gotta'-try bonkers and bought a "Blue Diamond" fry pan. it was indeed "non-stick" - - for about 2 weeks. then failed to even release / flip an egg for "over easy" if you absolutely positively need "non stick" - buy a $20 Teflon pan, and plan for replacing it in 12+/- months.
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I've only used them as flame tamers - the large is 8 inches - works fine with 10" size pot as the burner flame area is smaller than the 8" square. for 'individual' size pizza I suppose - I only do 'full size' tho.
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they have three sizes now, only two when I bought mine. I have a large and a small - depends on pot size . . . I use them to reduce the gas heat to the pot - even on the lowest setting the heat can be too much for sauces, etc.
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I've had these since they opened in 2001 - indestructible, dishwasher safe, rust proof and work like a charm.... https://bellacopper.stores.turbify.net/
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Absurdly, stupidly basic cooking questions (Part 2)
AlaMoi replied to a topic in Food Traditions & Culture
I would dice, add some scallions/shallot, fry them up as patties. classic uses/types: potatoes high starch russet - bake / mash / fry / whip potatoes low starch waxy - reds, fingerling, yukon - boiling potatoes medium starch yukon, kinnebec white - /gratin / scallop / casserole -
Absurdly, stupidly basic cooking questions (Part 2)
AlaMoi replied to a topic in Food Traditions & Culture
I presume the potatoes were russets? they tend to 'dissolve' more so that others.... if you like a really creamy style potato salad - the outer mush does that very well. I've intentionally 'over cooked' them to get that extra creamy consistency. or mashed - by hand - don't overwork and create a lot of gluten... diced up, home fries "patties" . . . . -
here's the bottom line to that: " Pumplin measures success by whether or not a large number of consumers will embrace the health benefits, color and taste of the new tomato. "Then it chips away at this negative perception of GMOs and that will enable other products to get out to market that deliver really solid benefits," he says. Benefits that include climate change, sustainability, health and nutrition. " 'color and taste of the new tomato' - in English, it doesn't taste like /as good as a tomato? benefits climate change - uhmmm, er,,,, how? zactly" sustainability - it's a GMO hybrid. it is not sustainable to the next generation. you want sustainable, go with open pollination. 'health and nutrition' . . . . eggs are bad. eggs are good. eggs are bad . . . mouth music of totally unfounded/unproven claims.