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Chimayo Joe

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  1. I've used one for years with no complaints. It's like the one at the link except mine is white. I don't remember mine coming with all the extras but maybe it did. I do have the pasta strainer, but I've never cooked pasta (or anything else)in it, only rice. I may give it a try with pasta just to see if it's any good for that. Prep Solutions by Progressive Microwaveable Rice and Pasta Cooker-17 Piece Set
  2. I had the Indomie , and it was very good. Several packets are mixed together to create a sauce that the (drained) cooked noodles are then added to. You don't get the broth that many of the soupy instant noodles have, but the upside to that is that the flavoring isn't diluted. I'll be trying more of the Indomie varieties for sure. Also had Nongshim Shin Black. That one was a noodle soup cup. I managed to boil it over in the microwave, so I'm sure i lost some of the flavoring from the packets dumped on top before heating. It was still pretty good, but not as good as the Indomie. I also have Nongshim Shin (non-black version.) I'll have to be more careful next time with that one.
  3. Walmart here in Colorado carries a brand called Naked Noodle. I notice it's produced in Leeds. I've had the varieties available to me: Singapore Curry (best to my tastes) Thai Sweet Chili (not bad) Thai Green Curry (also not bad) Teriyaki (not much flavor) Chow Mein (not much flavor) http://symingtons.com/products/new-snack-pots/ I don't have much experience with instant noodles, but I bought ten at the supermarkets today. Especially looking forward to trying Indomie Mi Goreng Fried Noodle, Nongshim Shin and Shin Black, Nissin RAOH Umami Tonkotsu Flavor & RAOH Soy Sauce Flavor, and Sapporo Ichiban Chow Mein.
  4. Chimayo Joe

    Roasted mushrooms

    That's my favorite way to prepare mushrooms. I could eat enough of them to make myself sick. Roasted mushrooms are always on my Thanksgiving menu.
  5. I guess maybe i have had cultured butter. Cultures are included in the ingredient lists of President(at least the salted variety) and Private Selection Salted French Butter.. i did a quick side by side comparison of the 4 salted butters i have in my refrigerator now (Kerrygold, Danish Creamery European Style, President, and Darigold Farmers Reserve.) It was just on their own and on a bit of toast. I liked President the best of those.
  6. I haven't had that many premium butters --Plugra, KerryGold, President, Private Selection French Butter(Kroger), Danish Creamery(American despite the name) and probably a couple of others. I'm not sure if I even have a favorite, maybe President. I like them all better than regular butter but not hugely so. I've never had cultured butter. Is it markedly different? And what would be the best uses for that?
  7. Chimayo Joe

    Nasty Ingredients

    I see Rogue River Blue won Grand Champion recently in the World Cheese Awards. Not sure if that one is available to me locally, but i may give it a try if it is.
  8. Chimayo Joe

    Nasty Ingredients

    I may be acquiring it. I've tried a few other blues since my earlier post: Gorgonzola Mountain, Roquefort, Bleu d'Auvergne, Point Reyes Original Blue, and Stilton. They're still not favorites, but I started to see their appeal when I tried them on burgers. Roquefort surprised me since it has such a strong blue flavor, but the way that combined with the richness of the sheep's milk made it one of the blues I liked best. Also liked Gorgonzola Mountain better than the others I've tried. Didn't care for Stilton, but maybe sometime in the future I'll give it another try.
  9. Chimayo Joe

    Nasty Ingredients

    I've gotten over my fear of most cheeses, but blues still cause me some apprehension. This year I've tried over 70 varieties of cheese that were new to me but only two blues (Cashel and Cambozola.) Didn't hate them but didn't like them well enough to buy them again. Those are supposedly mild blue cheeses. Thus far, I just don't "get" blues.
  10. I hadn’t been to Carl’s Jr. in years, but I watched a Good Mythical Morning YouTube video where Carl’s Jr. won their chicken tenders shootout. I don’t usually put much credence in those guys’ taste tests(or anything else), but that Carl’s Jr. beat out even the chicken places including Popeyes caused me to give Carl’s Jr. a try. Lo and behold, their chicken tenders are really good. I’m sure it helped that they cooked them to order while I was sitting in the drive-thru, but they were still really good when I got home half an hour later.
  11. I’ve made roux in Pyrex in the microwave a few times. It works, but I was always a little concerned about doing it. That would be like Cajun napalm.
  12. I have the non-ebook versions of Madison's vegetable soup book and Negrin's pasta sauce book. They're both well worth owning.
  13. Cotswold is a cheese similar to cheddar that has onions and chives in it. Do the onions and chives present any special hazard? I'm a bit of a paranoiac about botulism.
  14. I ran across this ribbon grater at Walmart. The blade pattern is very similar to a Microplane grater that I've been looking for. The cover was a bit of a pain to get to fit on it, but I thought it might be worth a try. I don't know if there's something seriously wrong with it or if Walmart is just trying to get rid of it or what, but it rang up as 40 cents! I haven't used it yet. https://www.walmart.com/ip/Mainstays-Blue-Grater/391187241
  15. I like Del Taco a little better than Taco Bell. I usually get a Del Beef burrito from there and add some extra cheddar when I get it home. Their street tacos pretty good but a bit pricey compared to my local taquerias. I haven't had a burger from there, but I have had their fries, and they are good. I've only had frozen supermarket White Castle sliders which I would hope are a poor imitation of the real thing because they aren't great.
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