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Chimayo Joe

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Everything posted by Chimayo Joe

  1. Sorry to hear that didn't work out. ATK is pretty reliable, often time-consuming but their recipes usually work. Sounds like they didn't account for real world conditions. If they're only good when they first come out of the oven, that's a problem. I still may give it a try, maybe play around with how long i let them bake.
  2. Not the worst on its own, but the green apple flavor they added to Skittles annoys me. It just clashes too much with the other Skittles. I'm feeling nitpicky today, I guess. LOL
  3. I ran across this on youtube a while ago. It's a method for oven fries from America's Test Kitchen's channel. I haven't tried it, but it looks promising. https://youtu.be/Al4LYwOKsxw
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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?
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. I have the non-ebook versions of Madison's vegetable soup book and Negrin's pasta sauce book. They're both well worth owning.
  16. 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.
  17. 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
  18. 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.
  19. Chimayo Joe

    About pecorinos?

    I like Pecorino Calabrese a bit more than Pecorino Romano. It's like Romano lite--less pungent but still pretty salty. It had been a while since I've had Romano, but recently I'm finding that I even like that more than I used to. Not sure why that is, maybe some sort of lingering cheese phobia from childhood that I'm finally shaking off completely LOL. Not pecorino, but I've picked up a small amount of Ewephoria (aged sheep's milk gouda) to try. Like I said in my original post I know very little about cheeses, so this is a whole new world for me. I also liked the Piave(aged red label.) Much milder than Parm-Reg but still nice flavor. And I bought Liz Thorpe's The Book of Cheese which I think is going to be tremendously useful to me. Amazon has it for $22 ($40 retail hardcover.) It's a really nice book. https://www.amazon.com/Book-Cheese-Essential-Discovering-Cheeses/dp/1250063450/ref=sr_1_1?keywords=Liz+thorpe&qid=1550275537&s=books&sr=1-1
  20. I haven't had fries from every place on that list, but I'd say it matches up fairly well with what I have had. I've only had fries from Five Guys once, but I'd put them at the top. Only had fries from In-N-Out a couple of times, and I'd put them near the bottom (I'd order them well-done if I'm ever there again.) I don't know why more places don't do crinkle cut fries. They can be very good. I agree with Toliver to skip the fries at Sonic and get tater tots instead. Wienerschnitzel is a guilty pleasure for me. Their fries aren't very good, but sometimes a chili cheese dog(or two) with onions from there is just what I want. The components are cheap but come together to produce something better than it should be.
  21. Chimayo Joe

    About pecorinos?

    Thanks for the info. I bought some Pecorino Calabrese tonight but haven't tried it yet. The supermarket also has Pecorino Tartufello which I understand to be a Toscano with black truffles that has only been aged a month. I'm sure I'll buy some of that sometime. I also bought some Piave (a fairly hard cow milk cheese I've never had.) I haven't tried that one yet either. I'm hoping it will be good grated over pasta. I'm mainly looking for cheeses to vary with Parmigiano-Reggiano (which I dearly love) in that role.
  22. I know very little about pecorinos(and cheeses generally.) Pecorino Romano is probably the only one I've ever had, and I can't say it's one of my favorite cheeses. How do some of the other pecorinos compare to Romano? I'm not sure what's available to me locally. I have seen Pecorino Calabrese in the supermarket. Would that be like Crotonese that's been aged longer? (Not that I have any idea what Crotonese tastes like, ha!)
  23. Actually, it hasn't been that long since I've had Ben & Jerry's. It slipped my mind that I tried their vegan Chocolate Fudge Brownie several months ago. It was okay for a vegan "ice cream." I haven't tried very many non-dairy ice creams, but I haven't run across any yet that I'd say are a great substitute for the real thing.
  24. Not a fan of cookie dough ice cream. I haven't had Ben & Jerry's in many years, but I'd probably buy some Rainforest Crunch if they brought that back.
  25. Yeah....that strikes me as a strange list. The individual books seem pretty good as far as I can tell, but if they're saying these are the top 25 books you really need then I take issue with that. (I only own one of them, but I've looked through several of the others page by page in the bookstores and borrowed some from the library.) Maybe "25 Cookbooks That Belong in Every Food Lover's Library If Your Library Has a Few Hundred Cookbooks in It".
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