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AlaMoi

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Everything posted by AlaMoi

  1. there are a couple of companies/names/brands that produce seriously superior roasted/salted peanuts using the "Virginia" tag. we're not big on the flavored/burn-out-yo-mouth-peppered stuff - we usually get our "fix" at the Kutztown fair vendor(s). whether it's their methods, or their preservation/canning techniques, nadda clue - but with zero point zilch question, better peanuts.
  2. AlaMoi

    Dinner 2020

    I snagged a Berkshire bone in loin - SWMBO wanted shredded pork. there's discussion about whether pork loin can be shredded.... well, it works. sear, leek&carrot,peppercorn+beer covered oven 235'F braise for 4 hours with a Carolina vinegar based sauce - bit too tart, cut with pot juice
  3. AlaMoi

    Dinner 2020

    we did Christmas Rabbit Food....
  4. AlaMoi

    Dinner 2020

    you understand totally correct. one method is to boil the beets, then pickle. our method is to pickle them at the boil.
  5. AlaMoi

    Dinner 2020

    oh, Dinner - yeah....tonight's dinner, some assembly required we were in the Costco vicinity yesterday. Costco's price on Prime graded beef is = Giant's Choice. . . . . and the rest is a silly question . . .
  6. AlaMoi

    Dinner 2020

    were beet fans. specifically 'pickled' prep. dead simple: trim root & top 1 cup vinegar - my pref is cider vinegar - 1/2 cup sugar fat pinch of kosher salt cover with water gently boil until tender cool a bid - the skins will slip off very easily slice slice a batch of onion to match glass bowl, insert layers on beets&onion simmer liquid to cover (recommend: add thru fine mesh strainer to avoid 'particles') looks like (onions will go red overnight...) in this pix the beets are not sliced - the prep was for next day so I let the beets cool overnight in the fridge before slicing
  7. AlaMoi

    Tempura

    there are dozens and dozens and dozens of dozens of recipes for tempura. keeping in mind that the theory of some "original" or "authentic" recipe for a crunchy deep fry batter is patently absurd - it predates "documentation" . . . it's basically what you like. and liking different batters/results for different dishes is perfectly okay! several posters have mentioned - and it was my AH HAH! moment: rice flour. rice flour does a tempura body good....
  8. AlaMoi

    Dinner 2020

    chicken pot pie, from scratch - used 3 boneless/skinless poached thighs for extra yummy.... chilling out... lunch leftovers:
  9. herbs and spices also have differences as to degree of 'dissolve / infuse / leach out' in water, alcohol and fats.... it's a depends thing - on a lot of variables....
  10. "pure" alcohol is rather "neutral" in the classic definition of pH. however, alcohol . . .mixed in a solution of other liquids, may/can/will be acidity or basic. one of those "it depends" situations.
  11. acidity 'denatures' protein - as does heat.... the pH level of wines, distilled spirits/alcohol, lemon juice, lime juice . . . are all pretty close to each other in the 2-3 range. drop an egg into hi-proof booze and you can watch the whites congeal, etc. etc. the effect is there - but relative quantity also enters the picture. what is perhaps more of effect is the change in osmosis when using alcohol containing marinades/brines.....
  12. from tasting bars it's clear evoo's are a very diverse group. I have both a immersion blender and a one-cup 'food processor' - which is really good for small qtys. I was just curious if there's some known 'common factor' that distinguishes how evoo vs 'just virgin' reacts in an emulsion.
  13. I like to home spin our salad dressings - in some cases absolutely essential. example: Caesar salad we actually _like_ anchovy - I've never found a commercial variety with more than a far off hint, so I do it up at home using flats from can - any extra goes on saltines for a snack.... I use plain ole' virgin(?) olive oil for saute, frying, etc. I use extra virgin for drizzles. so one day I made up the Caesar dressing with Kirkland EVOO. I was struck by the very noticeable difference in how it incorporated / created a much creamery (and stable) vinaigrette. it this something well know that I've missed on the way to the Forum?
  14. I preheat the oven to 450'F / 235'C with the stone, for about an hour. I turn the heat back to 425' / 210'Cwhen I put the pizza in - it's typically 5-6" from the top elements. the crust is nicely crisp - I give it 5 minutes to cool on the rack, cut with a 10" chef's knife and it 'snaps' as the cut is made on a wooden board... in this pix you see the stone "protects" the paper - the square corners sticking out browned but not the stone area. I think it also depends on the parchment paper - some seem to brown go crisp at lower temps.
  15. definitely an interesting "trick" mine take about 8-9 minutes to finish. it will be interesting to see how naked on the stone differs. mfg x-Gaienhofen x-Schweinfurt
  16. once upon a time, I tried the dusted peel thing.... I suck at that.... so now I use a typical home kitchen oven, a baking stone, an aluminum cookie sheet, and . . . parchment paper! bought some round sheets (Amazon) - cost worked out to about $0.05 more than the same "length" off the el-cheapo grocery store parchment. it has one very convenient side-bennie - while the stone is in the oven getting to untouchable temps, one can see how big to make the pizza... here is stone, here is parchment round I put the dough on the paper, add toppings, use the cookie sheet "peel" in and out of oven. this is my "I love black olives" pizza - always slide off paper to cooking rack - if left on paper the crust goes soggy.... call me chicken, call me anything . . . don't care - parchment works for me!
  17. you don't. either put something under to catch the drips, or do the self-clean routine more often.... I only rarely self-clean the baking stone. dark butter stains do no harm and created at 400"F pose zilch comma zero bacterial "danger"
  18. AlaMoi

    Dinner 2020

    our version - 1 bag of cranberries 1 navel orange, with rind 1 can crushed pineapple sugar to taste grind cranberries and orange in old fashion hand cranked grinder add pineapple mix add sugar being the in the Covid-2 state.... we cut back drastically on the number of size of sides this year. DW said she "missed the cranberries" so today we made them to go with leftovers...
  19. AlaMoi

    Dinner 2020

    leftovers . . . now there's a leg o' truth....
  20. AlaMoi

    In-N-Out Burger

    one could open a Dairy Queen above the Arctic Circle and there would be a long line of dog sleds around the local ice berg, with the intent to see what the place is all about . . . on a west coast jaunt, we did an In and Out. decent burger. the rest is hyper hype.
  21. AlaMoi

    Breakfast 2020!

    I buy the one pound 'roll' of sausage, slice and par-fry. freeze for later nuke&use. used one patty for a 3 egg Denver omelet . . . chopped sausage patty subbed for ham.... had the same issue, wee bit too much 'stuffings' - just gave it another half-rollover and called it 'got et' someday I'll try 1/2 a patty . . . .
  22. or one could go lab style . . . https://www.lorannoils.com/1-dram-size/buttered-popcorn-flavor-0892-dram
  23. bag or no bag - no way I could sell that level of charred BS to DW.... "fresh" on the stalk is now appearing in the market . . . less char on tap,,,
  24. Italy also has long lunches . . .
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