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rustwood

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  1. rustwood

    Recipe management

    As I have posted before, I am a Paprika user. I don't think a week goes by that I don't use it for something and I typically use it on at least several occasions throughout a given week. I can understand some reluctance to shell out $30 for the Windows or Mac desktop versions, although I don't think that is an unreasonable amount to charge for a desktop application. They do offer a 30 day free trial. Perhaps even better would be to get started with the iOS or Android version on your phone and/or tablet/Chromebook for $4.99. They also have had a sale at Thanksgiving for at least the past few years with the desktop versions marked down to half price. Although I own the Windows version, since I bought a Chromebook 90+ percent of my use has been on my Chromebook and phone. I do most of my recipe importing/capturing/editing on my Chromebook, but usually refer to my phone while I am cooking and shopping. I often decide to make something while I am shopping and then quickly look up a recipe so that I don't forget to buy something I'll need. To me, one saved trip back to the store is more than worth the cost of the app. The free cloud syncing is one of the best features and a single Android or iOS purchase will allow you to use it on multiple devices (they must be tied to the same app store account, like any app). My version 1 desktop install still syncs with my version 3 devices, which is nice. It may have been fixed in version 3, but I should note that version 1 takes an unusually long time to start up on my Windows desktop. As for being stuck with a cloud service or specific format, Paprika will export either in Paprika format or in html. The html file it produces can be viewed and used in any browser. Any software that can capture recipes from the web should be able to import from the html file. For any users who may not have noticed, Paprika (and likely other programs that capture recipes from the web) can often download a recipe that is hidden behind a paywall. Even if you have a subscription, this allows you to proceed without logging in. You won't be able to see the recipe in the Paprika browser, but if you click the download button the recipe will be captured. I believe that is because most sites utilize a format that includes the recipe details in the "invisible" metadata contained within the page. I have run into one or two sites that cleverly insert metadata for a different recipe with their paywall though (always the same recipe).
  2. We have a solution like that and it works well for us. There ends up being a lot of wasted space, but we use it store large, bulky items that are going to waste a lot of space anyway (a stock pot, dough mixer, slow cooker, food processor & accessories). We can also stash a few infrequently used bits of kit under and in front of the sliding rack (sitting on the base of the cabinet). We put the heavy mixer on the top of the pull out portion because that makes it relatively easy to get it on and off of the counter.
  3. FWIW, our Sharp microwave gets used at least 4-5 times a day and it has also held up well for many years. When the time comes, I will be inclined to go with Sharp again.
  4. FWIW, last week's Cooking Issues podcast discussed "domestic" country hams (Newsom's, Broadbent, Edwards, etc.). Basically, Dave's take is that almost all of the hams that are aged 1-2 years are a good products and they are worth the premium over the stuff that is not aged as long. It made me want to pull the trigger on one of those 'extra' premium hams. IIRC, he also thinks domestic country ham is a totally different category of product than things like Jamón Ibérico and thus the two should not be compared. For those not familiar with Cooking Issues, you may find it is an acquired taste (so to speak). It took me a while to warm up to it, but now I really look forward to the new episodes.
  5. Thanks for this. I don't remember exactly why, but I also was not a fan of the book. I either stopped reading or started seriously skimming not very far into it. Because of that, I hadn't even considered watching the show. Perhaps I will now.
  6. Perhaps there is more than one spelling/translation, but I think you may be referring to penghui. It is an alkali substance for which there are substitutes (see here for one). It can also be omitted. In some regions noodles are traditionally made without out it. There is a very good article about this here.
  7. I thoroughly enjoyed Peter Kaminsky's Pig Perfect. It has loads of info on hams. Some of the info is a bit dated now, but it is still a good read.
  8. Can't say I've ever known that to be a thing for steaks. Hoagies for sure, not steaks though. Steaks can get really messy without that bread to soak up the cheese, juices, and ketchup. YMMV
  9. I don't drink it very often, but I love the smell of the Nikka Coffey Grain Whisky. I spend more time swirling it around and sniffing it than I do sipping it.
  10. I was thinking the exact same thing when I watched it. I think the variety I get locally is similar, although in many cases the amount of each item on hand may not be as great at my market.
  11. rustwood

    Sous Vide Turkey

    I had 2 whole turkeys and ended up with an extra set of legs of thighs after breaking out a whole breast for the smoker. I also started the legs and thighs at 150 for 12 hours, but then dropped it to 134 before adding the boned out breasts. I was cooking them a couple days in advance, so I decided to pull one bag of legs out when I put the breasts in. Everything went back in the bath @ 134 for 2-3 hours on the day of. The legs with the extra 12 hours at 134 had a noticeably different texture. They were much easier to pull than the ones without that extra time. Live and learn.
  12. rustwood

    Sous Vide Turkey

    FWIW, I did mine at 134, out of the bag, dried/cooled a bit, then seared on a hot grill just before serving (flat side of grillgrates). It came out great. Not that I am saying 1 degree matters, just that 135-ish worked well for me.
  13. i linked to the sale info. Here is the homepage.
  14. The annual Thanksgiving Paprika Recipe Manager sale is on now through the end of the month. All platforms are discounted by 40-50%. Version 3 was recently released for all platforms except Windows. I repurchased the Android app to get the new version and I feel the new features are well worth the $3. I've already used the pinned recipe and timers features. The timers show up as hyperlinks whenever (mostly) the directions include a time. Two quick clicks and the timer starts. Although version 3 for Windows has not been released, anyone who buys the old version now ($10) will get the new version for free when it is released. I have not yet pulled the trigger on that as I don't use the Windows version as often, but I'll probably get it before the sale is over. I have no affiliation with the app other than as a frequent user. I use it almost every time I make something that isn't an old standard. That is partially because I don't trust my memory, but mostly because I like to keep notes on the different variations and results so I can tweak recipes over time.
  15. This has me wondering if it is possible to use a griddle that spans 2 burners on an induction - or a roasting pan. Are you good as long as both elements are fully covered?
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