SLB
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Posts posted by SLB
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24 minutes ago, ElsieD said:
If it's any consolation, my sister was, until now, the only person I knew who bothered by the chalaza the same way you are. So there are two of you.
That is some consolation, it really is. Thank you.
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I eat a lot of eggs, them being a tasty and relatively cheap protein (I eat a lot of protein).
But I struggle with one aspect of eggs -- the chalaza, that . . . thing that connects the yolk to the egg-white. I cannotCannotCANNOT tolerate having that thing in my mouth, it induces gagging or worse. I have never heard anyone make this complaint before, so I assume it really doesn't bother people. Which is so hard for me to understand.
They are a LOT less thick and nasty in older grocery-store eggs than in farm-fresh eggs, so maybe that's why it's not a problem for the masses.
They can be removed, but it is a pain in the butt. I hate it when I hate something that other people are fine to eat.
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BACKONTOPIC!!
I already have two meatloaves made up and back in the freezer, they are pork-heavy because I was running out of beef.
And I realized, belatedly, that most of these pork-cube recipes in the Time Life Books can be converted to ground-pork, handily.
Duh. . . . .
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OFFTOPIC!!!
Those stuffed bitter melon pieces reminded me of my one of my veryvery favorite dishes that I used to get in NYC's Chinatown, exactly once a month because I had business in the area exactly once a month. I believe it is Malay: curry-tasting soup with vegetables stuffed with fish cake. One of them was bitter melon stuffed with fish cake. Another one of them, the one I saved for last every.single.time, was tofu-skin stuffed with fish cake.
I don't know what this was called, at one resto, it sounded like "Curry-Mee".
Jesus. I have to get out of this pandemic life. I need tofu-skin-stuffed-fish-cake, for serious.
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Chinese (or Chinese-style) food is one of the cuisines I never do at home. And, in fact, it's the food that I've been CRAVING from a restaurant since the pandemic has ended my life of going to restaurants.
Maybe it's time. I certainly get irritable when it's eggplant season here and they're so cheap I can't help but to buy them, and then five weeks later I would give my kingdom for something that wasn't eggplant. So, eggplant and ground pork, on deck for late summer . . . .
At a minimum, I can dive into this stuffed vegetable world. Particularly where I can stuff and then freeze.
Thank you.
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What are you doing with it? **Besides making sausage, I mean.
My cookbooks and collected recipes seem to involve, exclusively: sausage and stuffing for other vegetables (cabbage, peppers. . .). I have a large array of meatballs I like, maybe I'll sub out the pork for beef. I'm nervous about that -- I once had a Nigel Slater pork ball forced on me that was an abomination, I don't know what went wrong there, because I certainly do like the meat. But I was kind of put off of the "pork ball" concept.
I'm looking for ideas.
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I made a Mexican meatball soup last night, which was nearly ruined due to too many chilis in it. Not ruined forever -- it can be fixed, but it couldn't be fixed in time to actually eat last night.
But besides that, having dealt with all of the random bones in my freezer, I am now fully stocked, to wit: chicken stock; beef stock; smoked pork hock stock; smoked pork neckbone stock; and unsmoked pork bone stock.
I've never made that last, but a whole lot of bones came with the side of pig I picked up last week. It reduced into a truly ghastly color, but tastes fine.
So, I guess it's good that I'm one of these people who eats soup all summer, cause there's gonna be plenty of it up in here.
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And I just love this thread title, it's perfect.
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No -- it wasn't lighting at all.
Turns out the new igniter was bad, see image below with strange white spots at the top. It did something weird when it was first installed -- sparked like it was burning off something -- which the tech noted, but then it smoothed out, and worked fine for about 2 weeks.
Until yesterday, with a 10-egg frittata ready for some hear, no dice.
Bluestar is sending me another new igniter. Squabble over the labor -- I see the problem as about the warranty of the latest igniter, and not any error on the part of the tech. So tech needs to be paid by them for the replacement work.
I'm confident we'll work it out.
But in the meantime, it's back to Stovetop Cooking.
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Newsflash! Oven won't light!
Sigh.
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On 2/28/2021 at 10:13 AM, Shelby said:
I caught Ronnie staring at me very skeptically.
How did Chum handle it???
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3 hours ago, chromedome said:
I live in a house with multiple pets, so - while I appreciate rails and open shelving on their merits - I'm a big fan of enclosed storage.
I have such a high-grease life, the idea of open shelving makes me nearly faint.
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Seconding the request for photos.
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Update: Bluestar had no idea what was going on. But they did offer 25% off the parts, so I appreciate the nudge from you folks.
I pulled the records, that burner had been last replaced in 2015.
I'll check with the tech if there isn't some humidity problem in my homemade kitchen plumbing . . . .
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On 2/13/2021 at 6:46 PM, kayb said:
One thing I have that I would not have thought to ask for is a "baking counter" whose top is stepped down 2-3 inches from the regular countertop
I did not know I needed this until recently, when I caught myself kneading on my tippy-toes. And mad about it.
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Rx:
- Oven floor needs replacing because rivets on the sides holding the pieces together corroded. Existing piece may be able to be rigged with some bolts, which is what the tech recommends.
- Said oven floor fell onto the burner and igniter when the rivets failed.
- Entire igniter assembly is broken.
- Oven burner is corroded and needs to be replaced (again).
Parts estimate coming.
Tech was wonderful and it was nice to have an actual person in my home.
I may just go ahead and get me a Magic Chef.
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I hope so. Something else in it broke once and cost a fortune.
But it quit while running, which seems like a new twist.
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I just want everyone to know, the oven in my bluestar will not light this SuperBowl Sunday.
This will be the third oven repair in nine years. Repeat, nine.
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3 hours ago, Shelby said:
Which brings me to this: Have you looked at Goldbelly?
I am looking now. Actually, I am in study at Goldbelly.
Thank you.
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On 1/18/2021 at 1:44 PM, heidih said:
We were all bay traumatized for a while.
I heard/read somewhere Julia Child saying, "California bay leaves are TOO STRONG!"
It disturbs me that I can't quite remember the source of this (would've had to be a recording for me to hear it in her voice) -- but that's another thread . . . .
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On 1/11/2021 at 4:33 PM, heidih said:
I tend to quickly broil thinner fish fillets and some peel under them, and squeeze of juice at service - much more than sum of parts.
ooh! I'm gonna do that this weekend with these flounder filets I have in my freezer.
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It does not smell like Christmas in my apartment, and has not for several days.
Finally, I investigated. Some people get kahm yeast in their kraut, others get a whole blanket:
I guess I was supposed to watch the water level in that moat . . . .
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I am so glad for this question. I bought a pork belly for the first time a couple of years ago in order to make salt pork. You could not see any hairs on the outside of the skin layer, but I did something which entailed an inadvertent shear into the skin, and saw basically what Kim Shook posted. I nearly screamed! I could not believe I was supposed to be eating this, I've never encountered a hair-like anything on a piece of cracklin.
I was too embarrassed to post here, and also too embarrassed to call the butcher; I assumed I was off in my expectations and I HATE seeming squeamish (even when I am, in fact, squeamish).
I haven't eaten any of that rind, just sayin'. I peel it off before the fry.
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I loved it. And the comments were GOLD.
Ground Pork
in Cooking
Posted
As I said, Chinese food is one of the cuisines that I eat almost exclusively out. Or did, anyway.
I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book.