Dogchef
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Posts posted by Dogchef
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Try to use two boards here, one for meats & stinky veggies and the other for veggie/salads (both wood)
Opinion?
Just ordered an incredibly cheap end-cut beech board from Amazon.
It's coated with some very hard, very thin "coating"..which my knives don't seem to take kindly to.
I intend to sand the said coating off very shortly with a table sander.
Was going to oil it with the usual mineral oil, but...
Have some non- toxic silicone oil here (scuba)..
and, as parchment paper is infused with silicone oil...
Wondering if anyone has tried silicone oil for their wood cutting boards, or wood rolling pins, for that matter?
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Fave "fast/easy pasta sauce" is gnocchi (or WHY), slightly seared in crisped sage brown butter.
Topped with a sprinkle of fine crumbled, firm salty cheese is even better. (mizithra, feta or queso..)
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I like the dot thing.! :-)
Had other (Taylor) cable/probe thermometers but found that the cables usually fail within a year or 2 ..and pricey replacement probes :-(
I use the same as Darienne, Canadian Tire/Mastercraft laser unit(s) for deep frying, hot pans, etc. and another oddball laser for the BBQ pizza stone over 500F
Use the Mastercraft laser for daily cooking... my go-to unit!
Just got an analog/dial oven thermometer for the (terrible) oven, clipped onto a rack
A couple cheap (Amazon) digital instant reads, analog instant read NSF and a vintage floating glass dairy thermometer (ornament) :-)
Tech? Fluke meter and Flir - they don't like super high temps.
Old monster analog pyrometer for 2,000F+ (kilns)
Lots of K thermocouple wire..make my own when the kiln TCs burn out.
Plethora of glass mercury/alcohol lab units.
Yes, way too many (geek?) thermometers! ;-)
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Haven't eaten any "army surplus" food in years, but....
Big Clive (dot com) loves reviewing MRE's;
Lots of time wasting, yet very entertaining videos :-)
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Tried duplicating restaurant roast duck several times, to no avail (always dry/tough)
Perhaps it's the duck? We get frozen skinny units on sale here in Vancouver for under $3/lb CDN.
Did a few legs and breasts "sous vide/confit" style a few weeks ago, the best duck I've ever had!
A variation on the Chefsteps recipe.
Salt/sugar, shallot, thyme, bay & orange zest for 24 hrs, then vac bagged with a hefty blob of extra duck fat, SV @158F for 16 hrs
Cool rapidly & refrigerate - let sit there at least a few days. Sear on pan + torch to finish.
Mmm! Want more!
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Perhaps some enterprising chef marinated the chicken in their local, but rare, "Gac"?
From what I've read, its usually used with rice, but why not chicken?
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Posted elsewhere,.."Freebie";
Escoffier "A Guide to Modern Cookery" 1907;
https://archive.org/details/cu31924000610117
Video documentary on him (off topic?);
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Shelves of sauces, odd stuff, mason jars for the bulk spices & beans/grains, etc. (like to use the foodsaver lid vacuum sealer on the mason jars ..when I get around to it)
Small spice jars on the rack..needs a major overhaul..(don't remember the name of the racks..sorry)
After a bug infestation, we try to use mostly glass...( but not always..lazy)
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Hi,
Dogchef here,
From Canada.
Love cooking, eating, drooling,..always trying new techniques, ingredients, etc.
Cheers! ;-)
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Can't see the pic very well on my browser.
We've had infestations of little tiny dark brown long/oval beetles ~2-3 mm long x 1-2mm wide.
GF brought bags of dried chilis back from TX (we live in Canada)..a few months later the pantry had beetles everywhere.
They ate through any/every plastic bag..even thin plastic jars
Thought we got rid of them but they were back a few months later.
Dumped everything, sprayed / dusted with Permethrin (only need ~0.5-0.25%)
All spices/grains/foods now in mason jars..so far so good for years!
Cutting Boards
in Kitchen Consumer
Posted
Good point!
Put some on freshly sanded oak & another sanded old scrap bit of board.
We'll see what it's like after a few weeks, perhaps place a fresh slice of apple on it & see if it takes in any tastes.
The oil itself has no detectable taste..less than canola IMHO.