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Everything posted by AlaMoi
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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.
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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
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you understand totally correct. one method is to boil the beets, then pickle. our method is to pickle them at the boil.
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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 . . .
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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
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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....
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chicken pot pie, from scratch - used 3 boneless/skinless poached thighs for extra yummy.... chilling out... lunch leftovers:
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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....
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"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.
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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.....
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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.
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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?
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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.
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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
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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!
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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"
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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...
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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.
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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 . . . .
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or one could go lab style . . . https://www.lorannoils.com/1-dram-size/buttered-popcorn-flavor-0892-dram
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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,,,
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Italy also has long lunches . . .