jimb0
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Posts posted by jimb0
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2 hours ago, Toliver said:
"Reese’s Announced A Brand New Candy Made Entirely Of Peanut Butter"
Without the chocolate (see the photos in the article), they're very monotone.
i don't really buy things like these any more but these are basically right up my alley. reese's has always been my vice. i super love the white chocolate ones. they are effing sweet, though.
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7 minutes ago, heidih said:
The regular chain market featured "green cauliflower" the other day. Not the Romanesco cultivar with the other worldly spiral pattern. It was on sale and in great condition so will try it roasted and steamed. Big head so 1/2 & 1/2. Some for soup and the roasted mostly straight off the sheet pan. I'd never seen this marketed here before. Your experiences?
Oh it is from Steinbeck Country Produce in Salinas (yes John) https://www.naturesreward.com/
back in the before times, when i still left the house, i noticed that the last couple of years has seen the local supermarket start carrying green, yellow, and purple heads, all sitting in a row
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19 minutes ago, pastrygirl said:
It's my favorite thing that I make. The addition of crispy feuilletine makes it even more addictive. 2 parts milk chocolate to 1 part natural PB (I use Adam's Creamy) by weight sets up quite firmly. I can cut it on the guitar when it's just right but I've broken plenty of strings when I've let it get too firm.
I also make a white chocolate coconut concoction that's kind of a pain because it seems like it's never going to solidify, but it always does, eventually, with more stirring, chilling, and EZ temper silk.
ahhhhhh. want.
i'm always paranoid about my nut ganaches setting up, but they always do, eventually. usually after i've convinced myself it won't work.
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Just now, Darienne said:
Right. Except that I wasn't making mashed potatoes. Actually, I'm not crazy about mashed potatoes although Ed loves them. I wasn't raised on them.
I'll keep your information in mind next time. Ed is still returning the unopened bag and buying a different brand next time.i didn't suggest you were making mashed potatoes, merely pointing out what they're probably good for. gnocchi might be another option. i would personally rather try and find a use for something like than waste more gas returning them. obviously others feel differently!
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7 minutes ago, pastrygirl said:
make a peanut butter gianduja
i just need a big spoon and to be alone with my shame thanks
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it's less well known outside of potato growing country but the peel and the flesh aren't necessarily connected. there's nothing wrong with the potatoes, they're just not the variety you're used to (more common at farmers markets) and have a different starch ratio than the ones you normally have. they're probably great in other uses. mashed, perhaps.
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unpopular opinion but i'd probably prefer mushy potatoes in salad. i hate toothsome potatoes.
also if they become too much of a pain you might try adding calcium (e.g. pickling lime, or similar) to your boiling water to crosslink your pectin molecules in the potatoes
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hey good find, @btbyrd!
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7 minutes ago, heidih said:
You reminded m that fenugreek needs to be on my pantry purchase list. The maple aspect was amusingly discussed here https://www.seriouseats.com/2020/10/sotolon-flavor-molecule.html
fun write-up. i love to bloom fenugreek in butter for indian food.
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whoa, those look great. really interested in exploring such a long bake.
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4 minutes ago, gfweb said:
if it weren't for the eggplant...
those look great. i'll take their portion since i like eggplant. though i personally would add ricotta instead of crème fraîche i think
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i don't really like eating food in the mornings. i also don't really like being hungry.
'
i tend to go between various proteins and additives. this is hemp protein with whole flax. so many omegas. so much fibre.
edit: not sure why this is sad; they taste kind of like a milkshake and keep me full until lunch without much effort.
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24 minutes ago, Margaret Pilgrim said:
A problem is that pizza is defined differently by its myriad devotees. Sure, there are iconic pizzas, pizza makers and gurus who set standards, but our individual goal, I would think or hope, is to reliably create the style of pizza that our individual households demand. Or better put, that the individuals in our households demand.
yeah this is generally how i approach home food in general. is it good? okay, goal achieved.
15 minutes ago, Paul Bacino said:New Long Tray Pizza pans from Lloyds
Nothing Fancy 65% High gluten KA flour
nice. reminds me of the pizza places in rome.
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i don’t think this is telling anyone what to do; it’s about giving more information to a cook. the device itself doesn’t seem to be too smart without use of a phone which afaict is entirely optional.
a capacitor would be a good solution to this given the temperatures involved. the meater folks insist they use a heat-rated battery, and the slow nature of its charging leads me to believe they do; seems like a cap would be a ballyhooed feature to tout.
i think the risk in a pressure cooker is less the metal construction tbh than it is the pressures involved and i expect them not to support it mostly for that reason.
long use of probes can affect heat transfer inside of meat but i expect this not to be too much of an issue. at its worst it would be only a few degrees: and that’s in a high heat environment with most of the probe sticking out; the water inside of the meat will pretty quickly transfer heat away before the delta gets very large. you can model and predict this effect and account for it, and you can also minimize it with smart probe construction.
the extent to which it does any of this, of course, will remain up in the air until it ships.
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1 hour ago, KennethT said:
Probably over a year. And, it was constantly heavily pruned at least once a week!
bro. you grew a basil tree.
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good. grief. how old is that monstrosity?
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1 hour ago, 43bakes said:
Hi jimb0!
thank you for replying. I have never tasted a proper beef pie before (food restrictions & don’t have them here either). So my experience is based on friends who have had them before, plus it was because of their cravings that I decided to plunge on this. Today, I made a fresh batch, realised I put in the oven too long (slightly darker) and the based although stable was a bit delicate (are short crust supposed to be like this?). Maybe also my based pastry was thick ( but my fillings were plenty)...perhaps I might need to rethink my pastry thickness so the bottom is slightly “crispy”. If you have tips do share! My photo skills and lighting sucks - adds to the dark pastry look too.
those look great! whereabouts are you, if you don't mind my asking?
yeah one might say the puff on top is a bit dark but between you and me i actually like that. when you say your bottom pastry is a little thick, and you want it to be crispier, do you mean that it's soft and doughy? do you blind bake (that is, bake the crust first, empty) before filling and rebaking the pies?
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26 minutes ago, btbyrd said:
This isn't a Kickstarter; they're not asking to be funded in advance. Waiting is the only option.
yeah, exactly. it's coming out regardless, and there's no way to pay in early.
i actually went and signed up for their email list (https://cutt.ly/wlKiSZ6). they're doing a common schtick wherein you get people to sign up and save progressively more off the purchase of the item.
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i usually end up paying around $4/block for butter (mostly but not always store brand).
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40 minutes ago, chromedome said:
I hung onto one of those portable butane burners when I stopped doing catering and farmer's markets, just to have on hand. Primarily it's a winter-storm backup for cooking purposes, and I toss it in my van during winter road trips or summer camping trips for similar reasons. Haven't had to use it yet, except for camping.
Also, one day I will find myself a wok with a rounded bottom*, and my butane burner will then become the wok burner.*I know, I know, I can order them online. It's been a low priority, and I haven't gotten to it yet. Someday, when the time is right, I'll need to top up an order to get free shipping...
keep an eye out at the kitchen aisle at winners
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1 hour ago, AlaMoi said:
there are several thousand existing variants of "wireless oven/smoker thermometers"
so the 'fund me in advance' is aahhh, seriously,,,, like "can we talk?" questionable.
vapor variety software promising to measure / predict t,u,w,x,y,z,,,,, thanks, but I'll wait.
how do electronics survive oven temps? - well, that's another question.
what happens when the battery dies mid use? - well, that's another question.
does it have a battery indicator: "Your battery will die before the roast is finished." - well, that's another question.
if one sets the alarm for 135'F, how does the device know you're using a 60 watt light bulb and it will take 20 hours to reach that temp vs a 550'F broil oven and it'll take 20 minutes to reach that temp, hence the battery life is "good"
i have similar questions but as to the last it’s got several temp sensors in it so it knows the temp in the middle, the temp at the surface, and the temp of the cooking environment. presumably it assumes the latter will be static.
edit: i see that @ChefChrisYoung is browsing the thread so perhaps he’ll chime in 🙂
edit edit: fun 404 image on their site (which, incidentally, is well done).
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9 minutes ago, JoNorvelleWalker said:
Does wifi work well inside an oven? Or a pressure cooker?
well, the wifi is presumably only in the base station which sits on the stove. i didn't see it anywhere, but i'm assuming the protocol is some kind of BLE implementation mostly because i dunno what else they're gonna use that offers anything approaching reasonable battery life. your point remains, though; i expect it'll work pretty much fine for an oven; there's enough glass, metal support meshing aside, that it's probably fine. i dunno about pressure cookers but i imagine sitting the base station on top would be okay. do they mention whether it's compatible with a pressure cooker, though?
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1 minute ago, JoNorvelleWalker said:
If you have a KitchenAid the pasta roller attachment works quite well.
cheers. i'll keep it in mind, thanks. i have a 6qt bowl-lift that i need to take apart; i'm pretty sure it's sheared a gear or three inside, but i expect it'll be fixable. in the meantime i've been using a 5qt kenwood.
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great idea! i was totally unfamiliar with strozzapreti.
Ganache: Tips, Techniques & Troubleshooting
in Pastry & Baking
Posted
i really think you could do either. with that said, a soak and blend followed by proper straining would take care of any texture issues imo. this is what i do for infusing corn into dairy