jedovaty

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. 😁

Thanks for the help I guess?

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.

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

http://www.bandhmo.org/

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 🤷‍♂️

@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

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.

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 🙈🙉🙊

TS: one can purchase non-denominational gift certs that can be used like gift cards.

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.

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

@no10 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).

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/

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

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.

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?

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!

Standard recipe?

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.

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?

@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 😁

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.

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.

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.