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Everything posted by MokaPot

  1. MokaPot


    @Umar Abraham, since you're in culinary school now, are you asking about work hours for line cooks or chefs? Others can chime in, but a line cook would probably have more predictable hours (than a chef) and would be paid hourly. A chef is more like a manager and would probably be on salary. A chef would also probably work way longer hours. On top of that, there are different kinds of chefs, e.g., sous chef, etc. Good luck.
  2. Hi Alex. Those don't really look like grunge era bands featured on the T-shirts at your link. Anyway, welcome!
  3. I can see the images (3 loaves) without further clicking. Using Firefox.
  4. Maybe check out a restaurant supply store. I'd be concerned about the overall weight. Can you just get an 8-quart pot? (Since you're currently using two 4-quart pots.) You might have to buy a glass lid separately. Agree with @rotuts that the sides of the pot don't matter so much.
  5. In the potato salad thread (eGullet), @David Ross said that he successfully froze Yukon Gold potatoes. I don't know how to link individual posts, but it's on this page (page 4):
  6. Yes, I was thinking maybe try blanching the garlic first.
  7. MokaPot

    Lunch 2021

    White beans, chopped spinach, fusilli, feta cheese, Tapatío sauce, onions.
  8. MokaPot

    Pickled Onions

    Thank you, @blue_dolphin, I love Mexican food. If it's not too much trouble for you to list ingredients & paraphrase the recipe, please do that when you have a moment.
  9. MokaPot

    Pickled Onions

    Thank you, @FauxPas. Both of the recipes that you and @heidih posted call for blanching the onions. I think I will blanch the onions (rather than salt them in a collander). Agree that pearl onions can be a pain. I would sub in sliced onions.
  10. MokaPot

    Pickled Onions

    Thank you, @heidih. That's a nice, simple recipe. I'm thinking about salting the onions in a colander, beforehand, to remove some of the excess moisture. I really want this to be flavorful and crunchy.
  11. MokaPot

    Pickled Onions

    Hi Guys - I want to make a quick pickled onion, small batch. (Round onion, not green onions.) Prefer not too much sweetness. I want to use these pickled onions as a garnish for salads and would prefer a chopped / small sliced texture. (Rather than large wedges or whole onions.) I do like chili peppers and hot & spicy flavors. If anyone has any recipe(s) / ideas for a quick and simple pickled onion, I would appreciate hearing about it. Thanks!
  12. @David Ross, your potato salad looks really good. I do like cucumbers in potato salad. My mom used to salt the sliced cucumbers (English or Japanese) then squeeze out the excess moisture (before adding to the P.S.). Do you think it might have helped to do that? Olives sound like they would have been a good addition.
  13. @Shelby, I would love to have my own source of onions like that. Is it easy to use up what you grow (onions)? Will be interesting to see what you get up to with all your peppers.
  14. I like Japanese potato salad a lot. IME, it's peeled russets, mixture of potato chunks & mash, not much sweetness in the "dressing." I like to use togarashi on it.
  15. I thought the "green gunk" was tomalley, digestive gland(s), supposedly a combo of liver and pancreas.
  16. Maybe kind of a cheesy idea, but what the heck. How about the names of some famous Italian artists (@gfweb already mentioned DaVinci): Bernini Botticelli Caravaggio Donatello Giotto Michelangelo (yes, overused) Modigliani Raphael Salvi (Trevi Fountain) Titian
  17. @Norm Matthews, that is a cool binder and cool reinforced pages inside. I guess you'd have to use a flatbed scanner rather than an a drop-feed scanner.
  18. Wow, didn't realize the results (flour weight) were all over the map like that. Here is the list of different results from an LA Times article. King Arthur Flour: 120 grams Bake From Scratch: 125 grams Washington Post: 126 grams The New York Times: 128 grams Bon Appétit: 130 grams AllRecipes.com: 136 grams The L.A. Times; Cook’s Illustrated: 142 grams https://www.latimes.com/food/story/2021-02-05/what-does-a-cup-of-flour-weigh-its-surprisingly-complicated
  19. Hasegawa textured synthetic (rubber), wood-core cutting board. Not sure why there are four or five "stripes" on the side of the cutting board. My understanding is that it's three layers (rubber, wood, rubber). My board is the smallest one, about 13.5" by 9". The pink scraper is about 4.5" in length. The scraper, I haven't had to use yet. Anyway, so far, I really like the board.
  20. According to the King Arthur website, "A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams." https://www.kingarthurbaking.com/learn/ingredient-weight-chart Not sure about the plums.
  21. I think I'd rather have the "Fiesta" taco salad back!
  22. That's how that Huy Fong sriracha sauce bottle / product is (it tends to spray and have little "explosions"). I've made a mess on my carpet with that sauce. (Yet, I can't quit that sauce.) The only trick I can think of is to shake that bottle well (the contents do separate). I use it straight from the fridge then put it right back in the fridge. I don't leave it out very long.
  23. @rotuts, I got my pink Hasegawa cutting board scraper (same as the one in the picture you linked) from MTC Kitchen: https://mtckitchen.com/cutting-board-scraper/ Yes, it has two different sides. One side is sort of beaded (for "roughing"). The other side is a more uniform grain (like typical sandpaper, for "finishing").
  24. Are you talking about the portion of your photo in the top 1/4th area? The part with the dark red background? Looks like salt or the crystals that you might see on Parmesan cheese. I see some of the same stuff on the off-white background areas, but due to low color contrast, it's not as evident. Yes, your clear glass halogen bulb might be the problem. It's pretty harsh light without "frost." Nice photo, though. You're getting some nice detail.
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