jedovaty
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Posts posted by jedovaty
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I was gifted the Salt & Straw ice cream recipe book. It offers three bases: cow milk, sorbet/corn syrup, and coconut milk. Each requests xanthan gum, and coconut milk wants boxed coconut cream.
Most recipes are based on the cow milk, and the book doesn't discuss whether one could swap the bases. Figured I might as well try.
For 4th of July weekend, I tried two recipes using the coconut milk base since I have family who is alelrgic to dairy: salted caramel bars & coconut cream, and garam masala cauliflower (supposed to be milk based).
The coconut milk base is fairly mild, and tasty on its own. One is supposed to strain out the toasted coconut before using the base, which I did, however, next time I might try leaving it in to see if the Creami would pulverize.
The salted caramel bar recipe includes coconut cream caramel, a chocolate ganache, and caramel bars. I skipped the bars because it required way more effort (I should've read the recipe and started on all this much earlier), and instead subbed in roasted cashews. The ice cream base spun up almost liquid soft, I have no idea what happened, but it made hand-mixing in the ganache, caramel, and cashews easy. This was ridiculously tasty. The roasted cashews were perfect and kept it from becoming cloying. Highly recommended.
For garam masala cauliflower, there were issues: first, their garam masala spice recipe looks more chai tea and heavy on the cinnamon (I do not like cinnamon). I didn't have the requisite spices, so used the london-made garam masala I picked up in St. Martin last year with some Badia jamaican curry spice mix I bought in Aruba this year, then extra ceylon cinnamon from Ralph's. Roasting per their instructions was ineffective, I had to up the temp to 400F and increase time an extra 10 minutes time to a little cauliflower browning and toasting of the spices. The blended cauliflower with the coconut base tasted very good, but it was so mild that I added double the cauliflower mix into the coconut base before freezing. Probably mistake #2. It froze up solid and spun well to a silky texture. The taste.. at first image like what a very ripe fart smells like, quite potent. Then the cauliflower came through along with the garam masala and curry spices. Although this was a strange experience and none of us seemed to like it, we kept digging in for more tastes, I think to try to figure it out because it was rather strange. It begun to taste like Indian restaurant steam tray lunch bar food.. so yeah, not bad? Despite the 1/2 pound turkey burgers we had an hour earlier, this ice cream kind of made us hungry. Anyway, I heated it up this afternoon and poured over some left over rice and garbanzo beans for lunch with a few pickled jalapenos, it was good sauce.
I am intrigued with the garam masala recipe and will try it again using their spice combo and quantity, and TBD whether I'll use the milk or coconut base. The coconut base did go well with it, once you get over the flatulent-like aromatics of cauliflower. I'm also going to make more of the coconut base and try without straining to see how that works.
Sorry, no photos of the salted caramel looked a complete mess. As you can see, the cauliflower one was an off-white beige color that looked like a poor paint job in a single-story bourgeoisie home in east Costa Mesa before going on the market at an over-priced sales number because of demand for the area.
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Old thread bump
I picked up Canadian hemp seeds at costco the other day, and I can't help but think in jest whether our neighbors up north are cheating.. these things taste exactly like shelled sunflower seeds. I can barely tell them apart. 😛
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9 hours ago, ElsieD said:
It was very powdery so I did a re-spin. It was still powdery but not as bad and when scooped, it actually formed a ball.
This sounds like similar results to my cottage cheese + strawberries experiment. It took 4 spins.. I did two respins, and the respins didn't look like they did much so I'd say try running the regular cycle a couple more times instead of re-spin.
Then also listen to what BD wrote
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I bought these the other week before seeing this thread and had them over the weekend topping a faux neapolitan pizza. I thought they were tasty, prefer them to cento, for now. I thought they were just the unsold mini san marzano cherry tomatoes they've been offering for a while now 🤫
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New drum and roller stones received, they fit. Weekend project to clean/season and then away I go! This time, I won't lock things down all the way.
Thanks again for the help
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I suspect it's the small one, here you go. Based on their website, it looks like only the tilting unit has the large drum. For some reason, I thought the large drum was also available on the non-tilting units. Are the drums interchangeable, or do they have different diameters?
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They got back to me and said I need to tighten to stop then turn two full rotations back. I also found instructions on their website which have similar steps. They didn't address whether the stone needs to be replaced.
I asked them some follow up questions but haven't heard back, been over a week now.
I will replace the stone since the epoxy is coming off and I'm too lazy to fix that. Having written that, any idea whether I have the large or small drum? My current drum has an 8.5" diameter and 5.5" internal height. I did not find drum dimensions on their site.
Thank you!
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A friend of mine told me about some quick ice-cream recipe going around: cottage cheese, strawberries, and maple syrup. Apparently you blend it then freeze it for 3 hours or so and you get "ice cream". I did a quick blend with the bamix before freezing it. Took 4 spins to get non-powder, it ended up silky smooth. Taste was weird -- cottage cheese, strawberries, and maple syrup, maybe it was the smooth texture throwing me off. I still ate the whole pint 🙃
Sorry, didn't take pics, take my word for it, though, it was pink in color.
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Cool, thanks
Before I posted, I was considering upgrading to the stainless scrapers, and their website shop shows that part comes with the rolling stones (🎶). So I'd just need the drum, and that is it. I'll reach out to them with what I have going on and report back what I learn.
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Premier Chocolate grinder, model "wonder", purchased 2016, I make 5-10lbs chocolate a year with occasional praline nut butters. I tighten the nut until it stops, isn't that how it works? I don't pregrind my cacao beans, drop nibs in after winnow. I usually preheat everything in my oven at "warm" setting for 10-15 minutes to evaporate moisture from the stones, and warm up the nibs.
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Hi:
The stone base in my wet grinder/melanger has become smooth where the wheels track. It's quite polished, slippery to the touch. Time to replace, or fine to continue using as is?
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There was a recipe on TFL that provided a sourdough flavor by adding acetic and lacid acids. I wish I kept the bookmark, it was a super easy, bread-machine compatible recipe. I did find this one looking for it, though I'm not sure that was it, been a long time and the date of that recipe is 2021 (I remember reading in 2016 or 2017). I'm also not sure how the vinegar would actually work, I have tried it in my pie dough and some dairy-free brownie recipies and never taste any acetic acid. I'd also be worried about the flour becoming overly extensible. That said, the dude on that forum has had success so might be worth a shot. I've got lactic acid powder and plenty of vinegar at home so maybe I'll give this a go and report back.
You can also consider making sourdough bread using yeast-water from something like raisins. It takes a little bit of prep work, and you'll get the more lactic-acid sourness (e.g. yogurt) and probably no acetic-acid flavors.
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On 5/1/2023 at 1:00 PM, fledflew said:
Not original poster, but I really like this, thank you!
I was further curious and put the asian looking text into google translate: "Chinese kitchen knife". 😁
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2 hours ago, blue_dolphin said:
Over in this post, I shared the recipe for the butternut squash filling that Evan Funke has in American Sfoglino. He simmers the purée with butter and sage leaves to reduce it, making it thick and also very flavorful. Edited to add that in my hands, it reduced in volume to about half of the original. I think you could easily adapt that to a canned purée.
An entire stick of butter that is going to be good! I will give a something like this a try, I've made ravioli and tortellini before, and have always wanted to try the butternut/kabocha squash varieties!
Regarding ice cream, that vanilla chai seems very unique. I was just gifted the salt-n-straw ice cream recipe book a couple weeks ago, which has a pumpkin and spiced goat cheese ice cream, also sounds interesting. Maybe I'll try both. Mmmm.
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Missed opportunity to use a can last night in my chicken paprikas dinner, drat! Would've been a variation of the curry. Oh, well. Anyway, just used a second can: 2 down, 10 to go.
Mini muffins with fresh milled oat and wheat flour, ginger, molasses, and maple syrup. They are only slightly sweet so they can be versatile and accompany both savory and sweet dishes. Bit chewier than I'd like, probably mixed them too much, but still pretty tasty.
Next I will attempt to make noodles/dumplings/gnocci/halusky, hopefully next week.
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6 minutes ago, KennethT said:
Cooking in general is very regional - so much so that cooking in one part of a single country can be different than other parts, so expanding that to a continent is a lot to deal with. Hungarian food has very little in common with French food - whether that's Southwestern France or South France, the Jura region, Brittany or elsewhere.
So, in order for this thread to be more useful to you, can you get more specific in terms of what kinds of Asian foods you want to get into? Chinese? If so, from what region as they can vary wildly. SE Asian? If so, Thai, Vietnamese, Malaysian? All different requiring different ingredients.
Exactly. And that's what I need to figure out before I start asking for ingredients help.
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Thanks for the continued discussion. The comments about filling up the pantry needlessly are poignant, since I don't really have much of a pantry (this home's kitchen was designed as a vacation home, and due for a remodel).
I've continued thinking about the idea, and I think to help with direction, my underlying goal is to expand and explore "asian" cooking that's more than ginger, garlic, soy sauce, oyster sauce, and sesame oil - which it is not! Kind of like exploring beyond mirepoix, butter, and wine for french food; or salsa, tortillas, and tacos; or garlic, oo, 00, oregano, san marzanos, and pasta for Italian. Hopefully this concept makes sense.
Which means I need to get out, read recipes, explore restaurants (I know there are some traditional ones hidden away in parts of Irvine and Tustin, then up in Alhambra area), and hang my hat with some of my friends
This will then help me understand and explore flavors better. Good good, I am once again motivated and excited 😁
@liuzhou I'll get a picture of the cheap, salty wine that has a little salt with an extra pinch of salt today
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Thanks, BD, that makes sense and I should've thought of that! Duh.
I feel silly for starting this topic, so maybe moderator can just delete it. There was inspiration earlier earlier, now I just want to douse my ground turkey spaghetti in ketchup. 😁
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2 minutes ago, liuzhou said:
The joys of marketing.
Thanks for the help I guess?
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Yes, Shaoxing wine, I'll fix my first post, sorry about that
The stores here carry two lee kum key oyster sauces, one has the product name "premium oyster sauce" so I picked that up long ago since it had better ingredients than their regular one. I'm not purporting it to be premium. Megachef is the only one with clean ingredients I could find.
I'm in southern california.
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Hi:
For those of you in the US/Canada, would you be able to recommend a few "good" and "premium" brands for Asian condiments? Ideally with minimal preservatives where possible. Normally I like to buy a bunch of products I'm interested in and do my own taste tests then find the best tasting vs best compromise of ingredients vs price, but this is way out of my arena. Things like dark and light soy sauce, sesame oil, goguchan, kombu, bonito, fermented beans, pickles, miso, rice wine, etc? I visited both mitsuwa marketplace and 99 ranch recently and was completely overwhelmed.
Here's what I have:
- San-J organic tamari
- eden organic sesame oil
- red boat fish sauce
- megachef and lee-kum-kee premium oyster sauces
- ajin moto msg
- takara senryo mirin (only mirin I found with no "fake" ingredients)
- Baoning Handcrafted Black Vinegar
- currently out of sake, I typically get the $15 one in the pretty frosted blue bottle
I found some shaoxing wine, I can't transcribe the brand here (can send photo later), it doesn't taste anything like the sherry recommended on the web, instead simply very salty sake that has salt in it with more salt and an extra pinch or two of salt for good measure.
What am I missing? I was inspired by watching the pantry videos by influencers on youtube, but some are out of the country with products not necessarily available here, and if I can find the brands they like and use, it seems they are full of "junk" ingredients and plastered in california prop 65 warnings hahahaha.* I'm okay with buying these if there are no alternatives.
I'm also totally open to the "what you have is good enough for most dishes" if that's the case
Thanks for your time!
*please let's not turn this into a prop 65 or it's okay to eat junk ingredients debate and/or lecture of what it is for or how stupid/great it is, I'm simply trying to figure out premium foreign ingredients
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3 hours ago, liuzhou said:
If you over salt it gets more salty. Over vinegar more sour. Over chilli too hot. Nothing similar happens with MSG. It is almost tasteless in itself.
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 🤷♂️
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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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Combi-toasters/toaster ovens and digital toasters
in Kitchen Consumer
Posted · Edited by jedovaty (log)
It states the interior is galvanized on one of the pictures. And then writes this: "The inner liner and baking tray are respectively coated with excellent zinc and aluminum". Aluminized steel is fine fine, but zinc-coated steel 😶
That.. that can't be safe?
https://en.wikipedia.org/wiki/Metal_fume_fever
Maybe it's something lost in translation.