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Tropicalsenior

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Everything posted by Tropicalsenior

  1. Why do we need to buy one of these? Why don't we just go out and buy the ugliest contact paper we can find and just buy a can of neon spray paint.
  2. Tropicalsenior

    Unusual & unknown kitchen gadgets

    Kind of looks like this.
  3. @FernwoodI read somewhere, and then promptly forgot all the technical jargon, that's when you steam eggs, the membrane adheres to the shell and makes them easy to peel. When you boil them, the membrane pulls away from the shell and sticks to the egg. I would imagine that when you poke the hole that this interferes with that action of the membrane. As @chromedomesaid, the pressure pushes the moisture inside. After I read this little tidbit, I always steamed eggs instead of boiling them and I have never had a problem with the shell sticking. The instant pot is a natural for hard boiled eggs and I love it. I have occasionally had an egg crack when I cooked them right out of the refrigerator. To overcome this, I put them in my perforated stainless steel bowl on a trivet and heat the water on saute, (shut off the instant pot) close the lid and let them sit for about 10 minutes before I steam them. If I want to make potato salad, I cut medium sized potatoes in half and lay them on top of the eggs. I just use the 5 x 5 x 5 method. It's about 5 minutes to come to pressure, 5 minutes cooking time and 5 minutes NPR. Then I take them them out and put them in ice water. After about 4 minutes, I crack the shells all over and let them set few minutes more. Then the shells will slip right off.
  4. Great recipe! Thank you for doing all the research for us. You certainly have covered all the bases. I just want to point out that you do not mention at what point you add the mayonnaise. Just a quick story about this cake from my childhood. My father had lots of imaginary allergies. He just knew that if mayonnaise ever passed his lips he would surely die. After my oldest sister was married, she found the recipe for this cake. Since chocolate cake was his favorite, She brought it to all the family gatherings. He always had seconds and sometimes thirds and never had a second of pain. She got the most unholy glee out of that. She always was kind of a nasty person. Thank you for this great recipe.
  5. Tropicalsenior

    Homemade Corned Beef

    Home Style Corned Beef We still cannot buy corned beef here and I try to make this at least once a year and have it for St. Patrick’s Day. Then I invite all of our corned beef starved friends for dinner. Corned beef must be an acquired taste because all of the Latinos that come here think that we are crazy. Even if you buy your corned beef, the preparations given here are some of the best ways to cook it. Corned Beef Brine: 4 cups water 1 teaspoon saltpetre 4 whole cloves 8 whole allspice berries 1/4 cup white vinegar 1/2 cup salt 4 bay leaves 1 teaspoon whole black peppercorns 1/2 teaspoon mustard seed 1/4 cup granulated sugar Combine all ingredients, and bring to a boil. Cool thoroughly and add 4 garlic cloves, mashed. Meat: 5 pounds of beef brisket Pierce meat well with a sharp fork or a Jacquard tool and place in a large bag with a zip type closure. Add brine ingredients. Place in another plastic bag and refrigerate. (if you have a plastic container that the meat fits well inside, you can use that. See photo) if using a plastic container, place a plate on the top of the meat to submerge it in the brine. Be sure to turn it every 2 days. Turn the meat at least every two days. Let meat cure for 2 to 3 weeks (a small cut of meat can be used in as little as 8 to 10 days). If you don’t plan to use the meat at this time, wrap it well and freeze it. Preparation: Rinse meat well, and place in a large pot. Cover with water and add: 1 teaspoon whole peppercorns 3 bay leaves 2 cloves of garlic Simmer gently for 3 hours. At the end of 2 hours add; 4 large potatoes cut in quarters 10 to 12 small peeled onions, whole 2 carrots, cut in large chunks At the end of 2 1/2 hours, add 1 small cabbage, cut in quarters, with the core left on to hold it together. (I always please toothpicks in the wedges to hold them together) Serve with horseradish sauce and mustard. Instant Pot Preparation: Since I got my instant pot, this is my new favorite way to cook corned beef. Rinse the meat well, and place it in the instant pot. Cover with water and add the aromatics as in the previous method. Cover the pot and close, checking to see that the pressure gauge is in place. Select manual setting for 50 minutes and start. when the time is up let the pressure release naturally for 15 minutes. Release the remaining pressure, open the pot and remove the meat to a platter. cover and keep warm. Add the carrots, potatoes and onion to the broth inside. Close the pot and cook for 4 minutes. Using natural pressure release as before, add the cabbage wedges and cook for a further 5 minutes. Let the pressure release as before.
  6. Tropicalsenior

    Food funnies

    I liked that sentence but this one is my favorite "Well, pack the ass cream baked".
  7. Tropicalsenior

    Food funnies

    I know that I've posted from this site before but I couldn't resist this one. Despite the name, I'm going to give this recipe a try. It really is a shame that the translations are so bad because she has some pretty good recipes on her site.
  8. Tropicalsenior

    Dinner 2018 (Part 1)

    I've used this method for years and it always seems to turn out well for me. The only thing that I do differently is to put the chicken on a rack and put about 2 in. of water in the pan. If the bird is exceptionally large I usually have to add a little water.
  9. Tropicalsenior

    Dinner 2018 (Part 1)

    If it were just me, I could have eaten all four of them by myself. I love sandwiches and these are outstanding. But I have to take the preference of my housemate into account, too. He doesn't like large portions of meat and it is for a very good reason. He was raised in the countryside of Nicaragua during the Sandinista/Contra war. Periodically, the armies of both sides would come through the communities and kill their livestock. Then they would give the ‘bounty’ back to the people saying “ Look how much we care for you. Look at the meat we’ve provided for you.” Because they were poor people, they didn't have the means to preserve the meat and everything had to be eaten rapidly to keep from losing it. To this day, large portions of meat just bring back bad memories. That's why, in my postings, dinner portions are usually small and the dessert portions that you don't see are usually pretty large.
  10. Tropicalsenior

    Dinner 2018 (Part 1)

    I think I kind of got carried away on the size. Mine were as big as a good-sized hamburger. Next time I'll try making them a little smaller.
  11. Tropicalsenior

    Dinner 2018 (Part 1)

    When I saw @liuzhou's Rou Jia Mo they looked so good I just had to make them again. They aren't as pretty as his, but they sure did taste good. I served them with some fried rice (with no soy sauce). For dessert, the housemates got brownies with whipped cream and chocolate sauce. I was too full for brownies. He's right, one Rou Jia Mo is never enough.
  12. I've had craft syndrome for years. my latest episode was a frantic 2 days search for my car keys. I finally decided I needed some ice cream to soothe my nerves and there they were, right on top of the ice cream in the freezer. I'm not worried about it being old age dementia though, because I've had it too long for that.
  13. How much are you willing to bet that you 'will never again'? I speak from experience.
  14. I'm all over the place on this one. Some days, I love trying new things but some days I just want to grab a package of spaghetti sauce from the freezer (the same spaghetti sauce that I've been making for 25 years) and have a quick dinner. When my husband was alive, he liked his tried-and-true favorites and wasn't really interested in trying new things. My housemate and his girlfriend, who is living with us temporarily, are game for just about anything. I do have limitations on what I can make because dinner hours are erratic due to their work schedules, they prefer to have light dinners, and I can't cook with any onions, garlic or green peppers. If I use a new recipe, I can only use it as a guideline and substitute as I go along. I don't think I've ever made a dinner in my life that I could repeat exactly. if I could just put my two cents worth in about the title of this topic, I do agree that it should probably be ‘one off’ but, it hasn't seemed to hurt it a bit that it isn't that way given the response that it has gotten. Our brains are hardwired to fill in the missing parts. As for all of our posts, it would be an absolute crime if we were policed to the point where we all had to sound alike. The idiosyncrasies of the different people give me a glimpse into the personalities of people that I will never meet face to face but I am still proud to call my friends. If we were to demand perfect English think of all the people that don't have English as their first language that we would lose. The diversity of our members is what makes this place so interesting. And, all the typos, bad grammar, abbreviations, arrogance, humility, and such define us as a community of free-thinkers instead of a pack of robots. I love it all, just the way it is.
  15. Tropicalsenior

    Dinner 2018 (Part 1)

    If dear Google brought up the same recipes for you that it showed me, revolting is an understatement. @liuzhou do you have any ideas as to the origin of the name?
  16. Tropicalsenior

    Food funnies

    No, this isn't photoshopped. I saw this in Walmart today in Costa Rica and I just had to take a picture of it. It struck me funny the moment that I saw it. Nothing like reviewing your own product.
  17. Tropicalsenior

    Dinner 2018 (Part 1)

    To what do they rely for their flavor? Is it strictly the aromatics in the rice? It is so prevalent here that even all the little Chinese restaurants do it. My housemate absolutely adores this stuff and sometimes he will pick some up on his way home from work just to do his part so that I don't have to cook every night. I suck it up and eat it, but every time, I feel like I've earned an Academy Award.
  18. Tropicalsenior

    Food funnies

    Thanks for the memories. I must have read those books 4 or 5 times each.
  19. Tropicalsenior

    Dinner 2018 (Part 1)

    @liuzhou I'm sorry to hear that you had a blah day but it's good to know that I'm not the only one that feels that way sometimes. Yesterday was one for me, too. We haven't had any rain since November and yesterday was hot, windy and dusty. All I could do all day was sneeze, so dinner last night was also blah and boring. We had pork cutlets sandwiches on homemade rolls and cantaloupe. It was so boring looking that I didn't even take a picture of it. BTY, is it true that they don't ever put soy sauce in fried rice? Almost every recipe that I see calls for soy sauce. @Kim Shook That tonkatsu looks wonderful. Now I'm kicking myself for not picking up the thick boneless pork chops I saw last week. That is a beautiful meal.
  20. Tropicalsenior

    Dinner 2018 (Part 1)

    Do you steam them or fry them? I've heard that you need a different dough for each method and I can't remember which is which.
  21. Tropicalsenior

    Dinner 2018 (Part 1)

    Been there, done that!
  22. Tropicalsenior

    Dinner 2018 (Part 1)

    I'm more inclined to suspect a rather bad cell phone photo.
  23. Tropicalsenior

    Dinner 2018 (Part 1)

    Hey guys, give @mm84321 a break. Even gourmands like to get out of the kitchen and associate with those of us with more plebeian tastes.
  24. Tropicalsenior

    eG Cook-Off 76: Consider the Schnitzel

    @SmithyBeautiful! I suspect that the reason you didn't get air pockets was because of the double dipping in the flour. Letting them set and dipping them again might have caused too hard a crust. The second dip in the flour really isn't necessary, nor is it necessary to let it set that first time.
  25. Tropicalsenior

    Dinner 2018 (Part 1)

    Thank you. That is high praise, indeed. And thank you for the recipe. This is something that I will be making regularly. I also make Rou jia mo on a regular basis. They are perfect for a quick meal on a hot summer night.
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