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Dave W

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Posts posted by Dave W

  1. I've got some embarassingly old (3 years+) preserved lemons where the brine has turned very dark, amber in color. There's no mold in the jars and the lemons are submerged. 

     

    Safe to use? Start over?

  2. A green side dish I've made in the past that people tend to like is from Jacques pepin: sautéed lettuce packets.

    Get Boston Bibb or similar lettuce and slice whole heads in half. Boil in salted water until cooked, a couple minutes. Drain, allow to cool, fold into triangles and sautée in plenty of butter after seasoning. You could put some bread or cheese in the middle if you like but they're delicious.

  3. I make my stocks heavily concentrated with just meaty bones, blanched, and water. Sometimes onion but not usually. I prefer to have the flexibility to season any dish as Italian, Mexican, Thai, or French as necessary.

    I've not noticed any shallowness of flavor by omitting aromatics from the first stock. And any loss of convenience I get from having to season each new dish fully is for me made up by the flexibility of having frozen blocks of our chicken gelatin at hand for any use.

    A tip I picked up from this forum was to try pressure cooking your stock bones with very little to no water. The resultant stock is so rich it's usefulness is measured in tablespoons.

    • Like 2
  4. Hi , I'm excited to participate. I'm an avid home chef, part time caterer, amateur sausage maker, BBQ competitor , forum poster and novice baker.

    I like:

    Aggressive guacamole

    Cold smoke

    Hot smoke

    Home dried sausages

    Fermentation

    Gluten

    Schmaltz with potatoes

    American food

    Southeast Asian food

    Filled dough

    Making every. thing. from scratch.

    Love this forum. Hope I can learn lots more here and contribute some of my own knowledge.

    I've got myself a 25# sack of bread flour, bones in my freezer and a big oven. Baking and soup season has begun.

    • Like 4
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