jedovaty
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Posts posted by jedovaty
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@heidih Great timing, I made a big pot of caribbean chicken curry for the week, dumped in a can of the puree instead of coconut milk. It is delicious!
One down, 11 to go.
I like the idea of trying to make some cookies, and the ravioli filling sounds doable as well. Dumpling noodles sound good.. actually, that gives me an idea, a different take on gnocchi or strapački/halušky! Ooooo I'll try that next. I have a brand new halšukar that needs some testing, just need to find some good brindza or alternates. Mmmm.
Thanks for all the inputs, this has been helpful
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PS: I did a search on the great goog, and most instructions are how to make the purees, and then nothing was really inspiring 🤷♂️ Just looking for some creative ideas.
Maybe ice cream?? I have the ninja creami. Hmmm.
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I have a dozen canned purees of three varieties: pumpkin, sweet potato, and butternut squash.
Besides pie, soup, dog biscuits, and compost, how else can I use these up?
Why do I have a dozen cans? Ask me no questions, I'll tell you no lies 🙈🙉🙊
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TS: one can purchase non-denominational gift certs that can be used like gift cards.
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25 minutes ago, liuzhou said:
They are in the same botanical family, but very different it terms of genus. Nothing like carrots, for example.
Cool! I'm going to try finding some here, shouldn't be too tough in so cal.
FWIW, I like to mix up carrot greens with cilantro and parsley when doing various herb things like falafel, rice, pesto, chimichurri, etc. I know the practice is not authentic and probably odd to some, but those leaves are all similar and I like what they do with each other. I'm really curious now to try culantro and see if it would continue the flavor path or clash.
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Do you eat the roots like with cilantro/coriander?
I was curious about their taxonomy and their relation. According to wikipedia:
Culantro: Eryngium foetidum
Cilantro: Coriandrum sativum
Looks like they are both in the same family, Apiaceae, which also includes carrots, celery, and parsley
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Hi, sorry for the delayed response, I wasn't notified of one. Yes, those croissants were made with the roller. I didn't use it very much, and my croissant skills at the time were very beginner (and still are, I haven't made any since 2020). It was a bit awkward, the board would be kind of floppy, and sometimes the dough stuck to the roller if it got too warm. With practice and a few customizations to the unit, some seasoning, I think it would end up working quite well.
I'm 95% sure konbi used the shimpo roller, and their story about the little japanese shop custom making them was a bit of a dramatization. You are correct, they never shared the name directly, but I think I recall stumbling on it somewhere (either in a video, a comment, or an article), and that's ultimately how I discovered the shimpo roller. It looks identical to the one I had, other than color. Shimpo rollers used to be orange. Here's a video where you get a quick glimpse of the roller:
https://youtu.be/9AkoVwvWoqM?t=150
There were many videos back then where you could see more of the roller, not sure if they exist any longer, since I think Konbi is shutting down now if they haven't closed doors already.
You can buy the roller new through local pottery companies, or through a specific online japanese-goods store (I forget the specific one I found it at, but I ultimately purchased it through a pottery company in the midwest US that had the best deal). All the pottery supply shops drop-ship the product from an importer in the US, they do not stock the roller. Just google search for shimpo mini slab roller and you can find something
FWIW, all this is now from memory, it's been 3 years. I do recall that it wasn't clear if at any point shimpo made their rollers in japan or it had always been china (mine was made in china).
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If you don't need it motorized, look at clay rollers. They are a little tricky to use, but with practice, can produce excellent results. I purchased the shimpo and used it for a bit before selling it since it was taking up space and I lost interest in laminated doughs.
https://forums.egullet.org/topic/162869-sold-shimpo-nidec-mini-slab-roller-400-we-split-shipping/
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You could buy a few of these and have them on the range all at once!
https://www.appalachiancastiron.com/
I really wish one could find belgain style waffle makers in cast iron without non-stick coatings. It's on my project list to try casting my own someday, something similar to the ones by that defunct french iron company (the name slips my mind, they come up once in a while on etsy and fleabay but pricing has become stupid expensive). For now.. pancakes on the griddle.. so boring
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Great, thanks for the clarification! Your original post states it was a "much cheaper" version and wouldn't charge, so to me that reads like it never worked and I've no idea what "much cheaper" is. The big-5 unit linked to by kstone2016 is 20usd, vs the theragun which is over 160usd for me as of this post.
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I tried my electric toothbrush this morning on chocolate molds, inspired by @Kerry Beal's theragun.
Don't bother.. it made some bubbles pop but was too weak otherwise. That said.. I'm surprised the mini massager from big-5 linked to earlier worked??? Hmmm, I get coupons from them each month, and that gizmo is way cheaper than the theragun. Do you happen to have a video how it works?
On 1/26/2023 at 6:11 PM, kstone2016 said: -
I am not aware of a "standard laminated dough" recipe, so can't say how or why it is different.
Back to the original request: if someone has this recipe, would very much appreciate you kindly message me, thank you!
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Standard recipe?
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Hi:
There was a user on chowhound, adagiobakery, that would privately share a croissant recipe, and publicly presented the technique. It worked well, however and sadly, I can't find my copy of the recipe. Checking here in the off chance someone might have it, and be willing to share by private message please?
This was the thread: https://web.archive.org/web/20210920062301/http://www.chowhound.com:80/post/tips-making-croissants-338441
Thank you!
PS: I reached out to the user by email several months ago and never heard back.
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I chanced upon this thread thanks to @blue_dolphin 's post in the ninja creami about the chicken pate. I was curious and read through, and may attempt duck pate in the near future, as I often get extra duck liver.
That said, I've never heard of terrine, but it kind of looks like headcheese or a very dense aspic to me? Which then reminded me about Rick Bayless' technique for carnitas, where he sous vides the shoulder, then compresses it to make these blocks. It's kind of like a terrine I suppose, not cooked that way but compressed with with salt and it meats that sort of block shape. I've made it a number of times, and used the same technique to make a modern take on al pastor. I learned about the technique here. Could it be considered a variation on a theme for this topic?
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@Lindacakes You may already know this, but just in case if not: if you try to make hummus in a FP from canned chickpeas, de-skin them first for a smoother product, otherwise, ymmv (I really prefer a high powered blender for silky hummus). It takes 10-20 minutes for a small can once you figure out the popping technique. It's one of those weird worldly things that's irritating, monotonous, creates an awful crick in the neck, yet is extraordinarily satisfying. More like a fffplüp than a pop I think.
I use the FP to make bagel dough, pasta dough, falafel, dog treats, and food for the pet bird. Have tried it for other popular things but I think this thread is about the positive merits of a FP so let's leave it at that 😁
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Hi there: I have very limited experience baking not-bread, and have some questions about nut tortes. My mom used to bake a very basic, yet tasty one: whip sugar and egg yolks, mix with ground hazelnuts, pinch of cinnamon, then fold in stiff egg whites. I found a similar recipe online a while ago, the difference being there are more yolks than whites (mom used all the yolks and whites): http://www.italyrevisited.org/recipe/Cakes/3967 Mom's recipe also uses about double the nuts in that one.
Anyone make similar types of tortes/cake?
I have two initial questions after trying a 1/4 batch of the linked recipe and baking in semi-sphere silicone mold. However, I used 3 egg whites and 3 egg yolks - so this is like a hybrid of mom's recipe and the linked recipe. It rose/collapsed in the oven. The texture was different from what I remember, not as dense as mom's, and kind of foamy/spongy.
1. how could I either keep it from rising, or keep the rise from collapsing?
I'm mostly interested in making it a little more dense, however, I'd be curious to try it lighter if possible (i.e. keep it from collapsing) just for laughs.
Would increasing the ground nuts make it denser, while reducing the egg whites keep it stable?
2. What kind of chocolate coating do you all think would be good?
In mine, I tried to make a mirror glaze but it became a semi-gloss after ovenight rest. The layer was super thin (great) but didn't really add anything other than a slightly strange skin. I'm thinking a thin, crispy chocolate shell would be a nice segway.. how are those made? Just pouring tempered chocolate over the baked cake? Or, make the shell and put the cake into it?
Thank you for time and input.
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Buying the knives sounds like another idea, thanks.. however, I've looked up traveling with knives and I would be concerned they'd confiscate from my baggage so it's just wasted money. The place I'm going probably has knives at the stores I suppose, but I don't want to gamble that they will be inexpensive.
Thanks for the tip on leaving a note. Instead, I can just blunt the knife edges a bit before I leave.
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I'll be traveling outside my country (US) for about a month next year, staying at a furnished apartment. Should I bring my edgepro, get a stone combo like what was linked to earlier, or get one of those sub $15 pull-through sharpeners? The last time I stayed at a furnished place the knives were horribly dull and found that both dangerous and no fun at all. Sharpening knives is a very mundane and boring task but I do it 1-2x per year at home. The concern is losing the edgpro (and maybe its extra weight) if I take it, though I like the idea of not having to buy more crap. The freehand stone combo thingy seems nice and minimalist but doubt I have the ability to do it correctly, never tried free-hand sharpening and I cannot drill or saw straight lines to save anyone's life. The cheapo pull-throughs might work enough, but then it's more oddly-shaped junk to store at home.
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Hi:
I made chicken wings last night, 400F steam for 40 minutes. I let the wings dry out in the fridge for about 8 hours. The wings were on the baking rack, which was put on top of the upside down baking tray, which sat at the lowest position in the cso.
No need to turn wings at all, delicious and even all the way around. No photos, sorry. Oven is pretty greasy now, oh bother. No wonder I like doing these in the grill outside instead.
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I think pumpkin might be another word for the winter squashes and gourds, at least, I've heard it referred to that way in parts of central and eastern europe.
I purchased honeynut squash the other day at the store. Wow, delicious!
Earlier this year I discovered a recipe on BA that was an egg and dairy free "carbonara". I tried this for fun, and even made it accidentally vegan by rehydrating dried shiitake mushrooms then frying them until crispy since I didn't have any bacon. While delicious, it was no carbonara, and if I were to make it again, use a different squash since butternut and kabocha are a bit too sweet.. maybe acorn or spaghetti squash would be better. Appears to be similar to the risotto posted earlier in this thread.
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On 10/10/2022 at 6:32 AM, blue_dolphin said:
Did you see this post from @paulraphael? He summarizes a bunch of work he's done and includes a link to an article on his site with more information: Vegan Ice Cream: It Can Actually Be Good!
I made this as written, except subbed maltodextrin for trehalose and half vanilla bean instead of vanilla extract; vanilla bean blended to oblivion in the vitamix with the cashews. The base was pretty sweet and quite vanilla in flavor, it had quite a bit of froth on top. The recipe filled two creami cannisters precicely. The frozen cylinder had a little hill in the middle, see photo.
Spun on "sorbet" setting after 24+ hours, and the resulting texture was close to a gelato, silky smooth, with a slight powder on the aftertaste.. probably cashew or vanilla bean. It was strained through regular sieve, next time I might do so through a cloth filter despite how annoying that would be.
Hand-mixed with oreo cookies, it was my best attempt yet! Comments from the family member with casein and egg allergies: "this is delicious. I wish the base had a little more flavor". I'm not sure what that means. Perhaps he is used to the commercial oat-milk ice creams, and is missing that oatmilk flavor. Hmm.
Part of me now wants to try variations with emulsifiers (polysorbate 80, mono/diglycerides), roasted cashews, unrefined coconut oil, cacao butter, etc. I'm also wondering about changing the sugars to have a slightly softer product after chilling in the fridge.
One of these days I'll work on presentation so I could make scoops as pretty as @andrewk512 and @blue_dolphin make. For now, it's everyone surrounding creami/talenti container with a spoon direct and double-dipping until gone 😛
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No, although I looked through underbelly several times over the past few weeks, for some reason I totally missed both the article and his post! Thank you!!
Yes, absolutely try with pomegranate! A friend gave me several pomegranates from his tree and I tried to make molasses from it to put on the ice cream, and I totally messed up by trying to take a short cut and run it all through my juicer. Ended up "juicing" the pith and seeds, so the resulting reduction of the juice was quite awful. Next time, will use a manual food mill to juice them.
EDIT: no wonder I missed it, the article is recent! Cool!
Edit #2: I have everything but trehalose and gum arabic. 🤦♂️ So close!
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I made the goat cheese ice cream from Dana Cree's book. I read here @blue_dolphin has made it a couple times as well, and I've been wanting to give it a go, it was delicious! Tasty when drizzled with a fruity vinegar, or fresh passion fruit, or sour cherry preserves.
Now, following a number of tries and variations, I am throwing in the towel on dairy free and egg free frozen treats (family member has allergies to these, as well as almonds), mainly focusing on oatmilk vs other milks for now. There seem to be inconsistencies in the oatmilks not only between the brands, but also carton to carton. The problems so far have been either poor mouth feel (nearly always very thin even with 4% inulin), unpleasant flavor mix, and off smells. I was able to get a good mouthfeel once, but on repeating the recipe a week later with the same brand oatmilk but a new carton, it came out thin. Ugh, this is frustrating.
Are there any books or good resources which have recipes and proper measurements for dairy/egg free ice creams, gelatos, sorbets (i.e. not by volume)? My goal right now is to find a decent "cream" base to start with to make the sweeter kinds such as oreo, caramel, PB, etc. Later, I'll try fruity sorbets and such.
Coconut milk gave me decent results, however, sometimes the coconut flavor of the milk becomes too much.
Appreciate any help
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Monosodium Glutamate/MSG: The Topic
in Food Traditions & Culture
Posted · Edited by jedovaty (log)
I've been playing with it for a couple years and there is a "too much" taste I'd describe it as a physically very sharp salt. It almost makes me want to say "ouch", but it doesn't actually hurt. Don't know how else to verbalize it, but it is unpleasant.
The flavored version in goya's Saizon seasoning packet is one of the tastiest ways to ease into msg (my gateway for msg anyway)
There is a correlation amongst my friends with various dietary challenges, especially those who have problems with nightshades: they don't fare well with MSG (panic attacks, sobbing, etc). Nightshades seem to be high in glutamates naturally, and symptoms are similar, so there could be a connection 🤷♂️