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foodpsycho

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  1. NY tap does have fluride and other taste polluters. How could it score above Badoit?
  2. foodpsycho

    Making Stock

    At least I won't have to worry about clipping them to the proper length. - kim (I started writing this before bluedauverge posted her tip. Note to self: Learn to type faster.) ← I remember my mother singeing the chicken feet over a gas flame, peeling off the outer skin and pulling out the nails before she threw them in the soup pot. The smell was not pleasant. I think she learned this from the CIA and I don't mean at the CIA.
  3. foodpsycho

    Making Stock

    When it comes to chicken, the outer two joints of the wings are especially rich in collagen, which breaks down into gelatin ...I usually use only the skin and boned carcass for broth. It is the collagen which actually causes the gelling. The collagen is in the connective tissues, bone joints, and in the marrow. It is recommended that the bones be cracked to extract the valuable nutrients from inside. The combination of collagen, and inner bone nutrients from the marrow, add both flavor and nutritional value to the soup. Or you can just stay with those chicken feet ... ← I adore chicken feet but what I LOVE is the marrow in the thigh bones. I've never known anyone else who cracks open chicken bones for the marrow. Anyone?
  4. There was Instant Ralston and Regular Ralston. There was Cream of Wheat, Cream of Rice, Wheatena, Farina and Maypo. The thought of most of these still turns my stomach. The only thing I could tolerate was Cream of Rice. Now I like Cream of Brown Rice and high quality oatmeal. Kasha makes an interesting breakfast cereal if cooked in milk and reading here about Cream of Rye is very intriguing.
  5. My problem was with the meat itself. I think buffalo meat is much better either ground, braised or diced small adn sauteed. Steaks are just too chewy for grilling. They only had an hour. I think it was a poor choice of ingredient. P.S. Bayless won, IMHO
  6. An absolutely great ingredient for low-carb is yuba skins, or another name they may have is tofu skins. You'd hardly know they weren't pasta and they taste great.
  7. Just two words: Chocolate Martini
  8. foodpsycho

    Tuna Salad

    Theres a product called Lemonaise from the Ojai Chef. It has an amazing lemon concentrate that they make themselves as well as coarse mustard in the mayo recipe and the ingredients are impeccable. No sugar! It makes a mean tuna salad with just a little sweet onion. BTW has anyone tried the new tuna in the pouch?
  9. crumbled bacon, cut up cherry tomatoes and bleu cheese all mixed together with mayo for a cheesie BLT salad, no lettuce
  10. foodpsycho

    Matzo Brei

    Nyafat would be what a person who is kosher would want to use if they desired the flavor of schmaltz in a dish but were preparing a dairy meal. Matzoh brie would be a perfect example if it was part of a dairy meal i.e. a breakfast that included milk or cheese and also matzoh brei.
  11. T-Salon on 20th street between Fifth and Broadway
  12. Another vote for Atomic. Also FYI Nodine's Smokehouse makes Sweet and Hot Chicken wings that can be mail ordered and when fried up are pretty terrific.
  13. Doesn't CJD supposedly have up to a 30 year incubation period?
  14. I saw a TV add for a vodka called Circa or something like that. Its made in France and from grapes. I thought vodka was only made from grain. Short of buying myself a bottle, I thought someone here would know something more about it.
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