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Posts posted by crinoidgirl
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How does one sous vide such a large bird (serious question)?
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Keith_W, search for "sous vide chilean sea bass". It's the same fish.Dinner tonight was Chinese. Sorry, no pictures.
Sous-vide Patagonian toothfish. There are no recipes in existence for SV toothfish, so I made it up.
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The best (to MY taste, so your mileage may vary) tabbouleh I've ever had comes from a local Lebanese bakery. They don't use mint. They also use plenty of oil and lemon, which I like.
I ask also.Why no mint?
No mint in Tabbouleh is like no chocolate in chocolate cake.
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No mint.
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Yeah, I should have mentioned the tartness. It's not overpowering, but refreshing.They've been testing the blueberry pomegranate smoothies in my area, and I can attest that they are quite delicious.
Thanks for the mini-review. I liked their pineapple mango smoothie though it was a little on the sweet side and expensive. Blueberry Pomegranate sounds like it would have some tartness to it. I look forward to trying it.
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The company will also be introducing a few additional menu items within the next few months: Premium McWraps in three varieties — chicken and bacon, chicken and ranch, and sweet chile chicken — will be available nationally March 18, and McCafé blueberry pomegranate smoothies will hit menus May 15.
They've been testing the blueberry pomegranate smoothies in my area, and I can attest that they are quite delicious.
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Anybody have an opinion on the Fish McBites?
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Bamboo, all the way. I have several bamboo boards, and they are my hands-down favourites.
Pros: much easier to keep clean/sterile than plastic, looks a whole lot better, heavier and therefore less prone to go sliding off the countertop while chopping. Can be refinished with a sander and a bit of oil. Does not swell or warp when wet. Heat resistant. Does not mold. Does not seem to accumulate smells/flavours - I can chop onions on bamboo, give it a good wipe, and then chop fruit, and no onion flavour will transfer.
Cons: bamboo fibre is wicked hard on knife edges. If you've got a good steel, no worries. Otherwise your knives will go dull a bit faster on bamboo than any other board.
As for plastic,
Pros: lightweight, cheap, disposable. Kind to knife edges. Can be soaked in bleach with few ill effects.
Cons: much harder to keep clean/sterile unless you're comitted to soaking it in bleach, accumulates knife marks quickly, stains easily, ends up looking really ugly. Melts if you accidentally hit a hot pan with it or (and I found this out the hard way) are working too close to a hot oven. Can accumulate mildew in moist climates. Some boards are so light that they can go sliding off the countertop while chopping (this happens to me more often than I'd like to admit, so it bears mention). Holds on to smells/flavours - I have a dedicated plastic board for garlic, because I simply can't get that smell out of it, not even with repeated bleachings.I'm also on the bamboo side. I expect to still be using my main board in 20 years.
Bonus: bamboo is a very renewable resource.
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I have to say I'm astonished and saddened by many of the responses here. I don' t know why, but in my naivety I thought people might recognise a very common situation and respond with practical suggestions recipes and tips. Instead (with a few exceptions) I feel I've just been patronised and judged.
Clearly my being on my own is some kind of fault. I'm not going to respond to that or explain why I'm on my own. It is none of anyone's business here.
I am used to being looked at with derision when I visit restaurants on my own. "Table for one?" they ask with barely disguised contempt. Clearly I'm a total loser or worse.
Supermarkets do a fine line in multipacks. I want two prime sausages. Forget it. Buy two get one free doesn't apply to the three tomatoes I want to buy. But I'm a useless single.
Not only do I live alone, but my request means that I can't cook! Yeah right.
I thought eGullet would have been more responsive and less judgemental. Now I just wish I had never started the thread.
Feel free to carry on the discussion. I doubt I'll be back.
Hmmmm. I thought everyone made very helpful responses to your OP. I cooked for myself only for over 20 years until I met my current partner. All of these suggestions have been good. You have met every reply to you with a stomp of your feet and a childish "No! That's not what I wanted!".
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Had mine last night!
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I was in Total Wine this weekend, and I saw a premade can of Michelada of Bud (or Bud Light) and clamato. I've never seen this advertised, and it was in there single-bottle aisle.
I just saw this last night. It's Bud Light, with Clamato, lime, and salt. I tried it, because I love Clamato so much. It's very, very good, and I'm speaking as someone who previously would have thought that the combination of beer and something tomato-juice-based was disgusting.
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OMG! That might be the most beautiful thing I've ever seen!
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I'm in the other camp - it's not so much the heat that makes me lose the appetite (I love the heat!), as it is the constant proximity to food for such a prolonged period of time.
^^^ This. I know I'm a very good cook, and most stuff I make is very yummy, but after being immersed in the sight and smell of the raw and cooked ingredients, I lose all of my appetite.
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Another vote for Evernote. You can have individual notebooks, you can tag, and you can use it from just about any device - your information is stored in their servers, and you can sync your device to them, thus getting around the problem of having to copy things to every machine you have.
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Lumpfish roe in a jar as you find it in the supermarket tends to be waaaaaaaaaaay oversalted crap, but it's what I ate until I grew up and discovered ossetra and salmon caviar. The farmed lumpfish is pretty good, but I agree that salmon gives you the biggest taste reward, especially if not oversalted.
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I second the Home Depot orange bucket. I'm a little older, so I have to make sure it doesn't get too full, or it's a pain to drag it out to the compost heap. But it's cheap and easy to clean.
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Just saw this thread. Nathalie Dupree wins my vote. I've been trying to watch her for many years. Absolutely cringe-worthy the way she manages to screw up just about every recipe. My two-year-old pit bull could do a better job.
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I've had three of them this McRib season. I love the fat. And the bbq sauce is actually not half bad.
eta: The new bun is a little too hard, though.
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Doesn't look like it...
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I've been meaning to subscribe for years, and was thinking about it again. Is it really worth that price tag? I could have a pretty decent dinner or bottle(s) of wine instead.
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Yummm. This makes me wonder if there's any way to get them here in Michigan.
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I have a buddy who would like to reproduce a sauce he's had before. Specifically, it was over tofu, and Korean. He describes it as sweet, and possibly with sesame oil. I'm sorry, I know my description is pretty sketchy, but can you give me (us) any ideas what it might be?
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Spanish cheese - it's used widely here in Detroit in Middle Eastern applications, mainly as pieces/slices on a salad, or in a pita sandwich (a salad sandwich is yummy!). It's slightly salty and mild. Think halloumi without the mint.
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Like Janet, I cut the raw bacon package into quarters, which I then freeze. No need to thaw when you want to fry up a quarter - the slices peel off easily as they warm up in the frying pan. A quarter-package seems to be just right for one or two people.
I hesitated to say quarter pound, since I don't think most supermarket packages nowadays are 16 ounces.
Edited to add admonition on package size
Is it safe to pressure cook fatback without water?
in Cooking
Posted
Just as long as the local fire department and burn unit in the hospital are notified ahead of time, I say go for it!