Tropicalsenior
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Posts posted by Tropicalsenior
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I've always used full power, too. This last microwave that I've had is the only one that has a specific button for melting butter. In fact till today I didn't even know that butter exploded. I never heard of such a thing.
I did have a neighbor that set her brand new microwave on fire by melting butter when microwaves were something new. I asked her how in the world she did it and she said that she set it for 5 minutes. As far as I know she never bought another microwave, thank God.
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1 hour ago, gulfporter said:
of mashed camote (MXN sweet potato).
Interesting that your camote is nice and orange. The camote that we get here in Costa Rica is a very pale yellow and not very sweet.
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9 minutes ago, Smithy said:
even though some of the butter is still solid.
It's just a habit but I've always cut butter into small chunks before melting it in the microwave. It melts in about half the time and I've never had an explosion yet.
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Welcome. If you want to learn you have come to the right place. The best to find out about Asian cooking is to dig into the forum archives. There is a wealth of knowledge. This place is also full of people that are willing to help and will share recipes if you ask.
The best way to start learning is to just jump in and start participating.
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4 hours ago, dcarch said:
Don't use woodworking rasp. They are made with hardened tool steel and can rust.
An ordinary woodworking rasp perhaps, but this is a microplane rasp. Clearly marked microplane and it is stainless steel. I've used it for over 20 years and not a trace of rust. I checked online and unfortunately microplane no longer makes woodworking microplanes. They say because of production problems but they are probably making way more profit on the ones that they make for the kitchen.
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36 minutes ago, rotuts said:
don't over look this style , called ' ribbon
I have one of those and about the only thing that I use it for is parmesan. That is, when I can find a good chunk of Parmesan.
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14 minutes ago, liuzhou said:
until some well-known chefs started using them on food.
And then the price went up 10 times over.
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On 1/4/2024 at 7:50 AM, Maison Rustique said:
I'd trade it for a paddle type any day.
I used to have a paddle type and I didn't find it any easier to hold onto than the skinny ones. I wound up giving it away. These are the ones that I have presently.
The one that I use most is the one on the right. I probably had it 20 years and I purloined it from my husband's woodworking kit. It's just an ordinary woodworking rasp.
My other favorite one might work better for you as you can hold it in your hand to grate things. It's perfect for parmesan cheese, small amounts of carrot or other vegetables.
It's just a tiny box grater with a microplane face. The face measures four and a half inches by 2 in. It doesn't have any brand name on it and it is just something that I picked up at the grocery store.
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9 hours ago, JoNorvelleWalker said:
Thanks. Steam roasted in the APO. Wish I had noted the time and temperature. It came out really good. I might say the best lobster tail I've had. Certainly the best I have made myself.
Gorgeous! So happy to see you cooking again. I hope that 2024 is much better for you.
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2 minutes ago, AlaMoi said:
(sigh) I need more friends . . .
No, we just need one like @Ann_T. And one that isn't 5,000 Mi away.
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34 minutes ago, rotuts said:
Happy New Year
Happy New Year to you Robert. May the coming year bring you as much happiness and encouragement as you give us every day. Thank you.
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Just took out a loaf of bread. It's kind of lopsided, but it's a taste that counts. Right?
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First bake of the year. Mexican style pulled pork with refried beans and cheddar cheese filling. Also two small plain ones for ham sandwiches tomorrow.
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OMG! Been there done that too many times.
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2 hours ago, Laurentius said:
Still, are there no local "peasant" cheeses available in your area?
There is a lot of local cheese and it is on the order of the queso Fresca that you would find in Mexico. There are two dairies in Costa Rica that make cheddar and swiss type cheeses but they are way overpriced and you might as well be eating greasy rubber. Imported cheeses are very expensive except for the Walmart brand and these are good for cooking. When I want an eating cheese I splurge and buy an imported cheese. I've been here over 30 years so I'm pretty experienced in making do with what I can find.
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58 minutes ago, Laurentius said:
Problem is, all pre-grated cheese I've tried is coated with something that prevents clumping.
I agree but living in Costa Rica, Beggars can't be choosers. You take what you can get.
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15 minutes ago, Katie Meadow said:
I guess these are all useful comments, but honestly, have you ever known anyone who wouldn't grate cheese because they lacked the "proper tool?" I'm not trying to be snarky, I was just born that way.
I really have to agree.
I live in Costa Rica where in order to buy a really good block of cheese I would have to refinance my car. So I buy good packaged grated cheese. It suits my needs for cooking. Once in awhile I splurge and buy a block of eating cheese. If I really must grate cheese, I have an old box grater that works just fine.
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Would love to have that glove, but, I kid you not$13.99$27.65 Shipping & Import Fees Deposit to Costa Rica Details
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8 minutes ago, rotuts said:
massively overpriced.
I couldn't agree more. My best microplane is one that I snitched from my husband about 20 years ago. I still have it and it works beautifully. If you want the very best quality microplanes at a reasonable price, look in a woodworking catalog.
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@liuzhou thank you so much for this series. I am enjoying it immensely. I found it very interesting to read your opinion of Cantonese food. I was recently reading this thread. they talk about the fact that 99% of the early immigrants to the West were Cantonese or Toisanese which would explain why there are so many bad Chinese restaurants in the Americas. Cantonese I am beginning to understand but what is Toisanese?
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I would just keep on cooking them. They'll get there eventually. If hubby gets hungry, now is the time for a good frittata.
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22 minutes ago, gulfporter said:
Can you keep dry beans too long? Am I wasting my time??
It depends on how much time you have. The dry white beans that I get here in Costa Rica are not a big so there isn't a big turnover. I've started making them in my oven. I put them in a glass casserole dish and I use a three to one ratio. Three cups of boiling water to 1 cup of dry beans. I put in about 3/4 of a teaspoon of salt and a quarter teaspoon of chopped celery. Put the whole thing in the oven at 250° to 300° and they cook anywhere from 2 hours to 3 hours. You just have to be patient. You might be able to put your beans in the oven at 300° and just keep checking them at half hour intervals. When they seem like they are close to being done go to 15 minutes. Just make sure that they have enough liquid to cover them well. You don't want too much liquid because that retards the cooking of the beans.
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2 hours ago, Kerry Beal said:
I want to know how you got in my kitchen last night.
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Yep!
I'm happy with it.
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I will never again . . . (Part 4)
in Food Traditions & Culture
Posted
Funny story but also kind of sad. I have a friend that that happened to and now he won't heat water in the microwave to make tea because he is convinced that all the radiation from the microwave is trapped in the water and if he drinks the water from the microwave he will get cancer. He's about 200 lb overweight, smokes like a chimney, and drinks like a fish and he's worried about water from the microwave.