MokaPot
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Posts posted by MokaPot
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38 minutes ago, Tropicalsenior said:
Me too but I can't tell you how many pans that I have scorched because I have been distracted. (kids, husband, television, dogfights, and now I have old age to contend with). To me, this is so much easier.
Understood. Now, all my pots and pans are non-stick. I might not be able to do a white sauce, anymore, on stainless steel with a wooden spoon (stovetop). I like that you used your microwave oven (you mentioned that upthread).
At this point, I'd probably use a silicone spatula on nonstick to make a white sauce.
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I'm not so great at sauces and roux, but I can make white sauce with a wooden spoon. (Stovetop.)
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1 hour ago, blue_dolphin said:
Squash in Its Raw Wonder p 162 from the Citrus Shrine chapter in This Will Make It Taste Good
@blue_dolphin, really beautiful dish and photo. Did you use a mandoline on your squash? Too bad the Kalamata olives didn't add much to the dish.
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Maybe shallow fry (maybe half inch of oil or even less) with a splatter or spatter shield. (That's how I make falafel patties and they come out good, texture-wise.)
I understand your concerns about water and hot oil. There is a soft shell crab thread on eGullet. (I'm guessing the concerns about explosions are the same.)
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Tofu salad before I stir it up.
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15 hours ago, Shelby said:
Had to make ceviche last night along with RG beans and venison enchiladas
@Shelby, this ceviche looks really good. Have you ever posted your recipe on eG? Thank you!
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10 minutes ago, shain said:
@shain, I appreciate you posting about your Greece trip. Do you know what's going on with these squid / octopus legs? Looks like they're being dried. Did you get served any of it? Thank you!
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What's in the package on the left? Little toasts?
Would you consider eating your caviar with vodka instead? (Saving your Champagne for another time?)
What about mascarpone cheese (I've never tried this combo, but sounds good). For the base, something made of potato.
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Wow, nice! Out of everything, the rice balls were impressing me. Some soba in there, too.
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Thanks for the info on robatayaki (had never heard of it). If you have a griddle, you can also do teppanyaki (like Benihana). IME, people really love vegetables (e.g., mushrooms) cooked in butter on the griddle. Then you can serve a sesame-soy-type dipping sauce. Just an idea.
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I have a 1-quart pot (red, non-stick), Martha Stewart / Macy's brand. A friend gave it to me a long time ago. I think she bought a set and broke up the set.
Anyway, it's surprisingly useful just for ramen and soup. The nonstick coating is in good condition after all this time.
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3 hours ago, Duvel said:
The preferred meat is chicken breast, followed by fillet of pork (on a skewer). Maybe a fine (think bologna texture) sausage.
I would just stick with this. Teriyaki sauce is almost always popular (marinated, little bit of char). Maybe some mandu as a side dish.
For your sausage, maybe sausage and peppers on rolls.
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On 5/25/2021 at 4:38 PM, patti said:
Fried rice, rice pilaf, stuffed bell peppers, dirty rice.
Yes, for fried rice, leftover frozen rice is actually easier to work with. I'm guessing you're ( @cteavin )starting with Japanese rice (grains stick together, somewhat). After you freeze it, the grains will not stick together and it will be easier to toss and stir in your frying pan.
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This is more of a salad than a slaw.
Salad dressing: white vinegar, olive oil, garlic, & onion
Regular head cabbage in large slices, microwaved a bit to soften it
Celery
Apples (peeled is my preference)
Blue or Gorgonzola cheese
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Yes, those coffee drinks look amazing. I've never been to Greece, but noticed that French fries are on the menu at all Greek restaurants. I always thought it was a concession to American tastes. Yes, I always order fries at Greek restaurants.
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I've enjoyed Hot Dog on a Stick and Cheese on a Stick as well. The lemonade, not so much (too sweet & not tart / lemony enough).
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5 minutes ago, JoNorvelleWalker said:
I cooked up a pound of very old RG midnight black beans last month. They were fine. What I find challenging is that some varieties of RG beans cook quickly. Another variety took four hours in the pressure cooker. Seriously.
Thank you. I had some RG white beans that never did un-harden. And I cooked them for a long, long time (not in a pressure cooker, no salt, no tomato). IIRC, the garbanzos cooked really quickly.
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Thanks, @chileheadmike. I was specifically looking at the Alubia blanca beans.
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Hi guys, do the Rancho Gordo beans (packaging) have a harvest date on them? (I've been having challenging times cooking beans and I think it's due to old beans.) Also, has anyone tried the RG midnight black bean lately? If yes, how was it? Finally, looking for a recommendation for a small white bean (cannellini and kidney would be too large). Thanks in advance!
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2 hours ago, Tropicalsenior said:
There is one food craze that I don't understand. I have never eaten raw oysters nor had any desire to eat them. I love cooked oysters and I will eat them in any way shape or form cooked, but please, can somebody explain why anybody would eat them raw.
I like oysters both raw and cooked. For raw, I like the brininess and texture. I can understand how the texture might seem creepy. If you don't like raw oysters now, you probably never will. However, I used to dislike uni (sea urchin, raw) and now I like it.
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@blue_dolphin, I've been watching "Dessert Person" on YouTube and would be interested to find out whether you've made any of her other recipes.
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3 hours ago, Tropicalsenior said:
I just thought I would mention an interesting fact that I learned some years ago. My husband had been on a green tea kick. He bought a huge package of it and then just lost interest. Rather than let it go to waste I decided to make iced tea with it. It was a hot day and it tasted so good that I drank almost the whole pitcher. I had no idea that green tea was a wonderful laxative. I do now!
This probably belongs in the 'I will never again' thread!
And green tea does have caffeine, which I didn't know.
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That is a cute gravestone. People ask me to make salsa (pico de gallo) and bruschetta, so I'll say those two things.
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Microwave ovens
in Kitchen Consumer
Posted
I have a Kenmore over-range microwave. It has a lot of different buttons. The main button I use is "power level." You can choose from 1 to 10. The default is 10, I guess. The other button I use is "Potato," for when I can't wait one hour-plus for a baked potato from the "regular" oven.
@Margaret Pilgrim, I like your microwave oven with the turn knob. It looks like it could take a lot of use and abuse.