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Jacquilynne's Profile

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Anova Precision Cooker: I feel like this shouldn't be this difficult

I feel like Anova's documentation -- none of which actually depicts any actual food at any point -- was written by people who have never used the device to cook anything.

I'm trying to use the app to cook something, and I set up the temperature and time options and tried to press start, and was told that the device was pre-heating and the timer would start when it was ready. So I waited until it reached the pre-heat temperature (2 degrees above the temperature I actually set), put the food in (I was just guessing that was the right time to do it, because the manual actually has no input on when you put the food in) and pressed start again. Same message about pre-heating. So I waited until it was back up to the same too high temperature and hoped that would help. Nope, timer still hasn't started and still won't start despite the fact that it is clearly pre-heated.

So now I've depaired the thing from my phone, set the temperature manually to where I actually wanted it and will consider it done based on the clock time.

I'm obviously doing something "wrong" here, but what is it? What's the sequence of events *supposed* to be here? Do I put the food in right from the start? But if so, why is it heating to 2 degrees more than the temperature it is set at? Do I put the food in once it reaches the higher temperature? But if so, how do I get it to actually cook at the lower temperature? Is the App just broken?

Aug 19, 2015
Jacquilynne in Cookware

Well, that was unexpected -- melting onions

Just a non stick pan. My mother's kitchen doesn't run to cast iron. I don't think she even has a single pan that isn't non stick.

I could see the similarity between this and onion jam but the onion jams I have had in the past have been sweeter and had more bite to them. I imagine the method to make them is similar, though.

Jul 19, 2015
Jacquilynne in Home Cooking

Dinner before a show at the Stanley Theatre?

I started to look at the menu at Siena but when 3 of 4 salads listed alcohol as an ingredient, I gave up. It sounded good, but it just wouldn't have suited the situation.

Dinner before a show at the Stanley Theatre?

This is where we ended up. Service was odd (not bad just abrupt) but the food was pretty decent. The Aroy-d jitlada was excellent. The pad thai gets marks for not being day glo orange but was otherwise only serviceable.

Well, that was unexpected -- melting onions

I'm not 100% sure since I wasn't watching the clock but I'd guess maybe 20 minutes on very high heat to turn the soup into something fairly thick. It was developing a bit of color the whole time though I didn't let it get terribly dark - mainly because my father had announced that he was hungry before I started cooking.

Jul 14, 2015
Jacquilynne in Home Cooking

Well, that was unexpected -- melting onions

I was making fried sweet onions and bacons to go with perogies at dinner tonight, and I added just a tiny bit of baking soda, since I read on Serious Eats that it would speed up the caramelization of the onions. I'm not sure if I overestimated how much baking soda constituted a tiny amount, or if there was a weird reaction between the bacon and the baking soda and the onions, but the onions completely melted into a puddle of liquid. Within a minute of adding the baking soda to the pan, I had bacon floating in an onion broth, which was really not what I was expecting.

I cooked the broth down some and then added yet another sweet onion to the mess thinking that this one might remain solid, but nope, it melted, too.

So, in the end, I reduced down what was now the liquified form of 2 and a half large sweet onions until it was sort of a thickish sauce covering the bacon. The end result was *amazing*. I mean, it was 'what else can I put this on for the rest of my life?' levels of good. It was warm and rich and a little bit sweet and satisfying and I wanted to put it on everything short of ice cream, and I'm not so sure it wouldn't do well on ice cream.

This is the kind of happy accident I can really get behind.

Dinner before a show at the Stanley Theatre?

Assuming we can't get into Vij's, where else would you have a mid-week, pre-theatre dinner in the area around the Stanley Theater (Granville between 11th and 12th)?

Not terribly concerned on price (though not bank-breaking) or cuisine, but would prefer a place that isn't going to have wine in most of their sauces because of an allergy issue.

Fish and chips that are worth a drive?

Just to report back, we ended up with Fish and Chips from the Fish Counter since so many of you recommended it. Since it's so near home, we just picked up and ate at home.

The first was great and generously portioned and not over-breaded. Tartar sauce (which is the best part of F&C) was excellent. Fries are good, and very plentiful -- we had only two orders with fries for three people and it was still too many fries. The coleslaw is more of a garnish than an actual edible food, unfortunately. We ordered a few fried oysters for my dad, and he liked them, but they seemed kind of small for $2 each. I didn't actually eat them, though, so can't comment on them beyond that.

Asian Peanut Noodles

Jun 19, 2015
Jacquilynne in Recipes

One-Pot Beef Stroganoff with Egg Noodles

Jun 18, 2015
Jacquilynne in Recipes

One-Pot Beef Stroganoff with Egg Noodles

Jun 18, 2015
Jacquilynne in Recipes

Fish and chips that are worth a drive?

I should have thought of that - beer batter is a problem because my mom can't eat it. Any of the other recommended places use beer in their batter that anyone knows? We'll have to avoid those.

Fish and chips that are worth a drive?

There is a commercial in heavy rotation on Global advertising fish and chips and it is making me really want fish and chips. It does not, however, make me want to eat at ABC country restaurant, which is what the commercial is actually for.

So we've been talking about driving over to Steveston or something to get F&C that do more for us than look good on TV. So where in the greater Vancouver area would you go if you were specifically looking for great F&C?

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

Kottke has posted a theory about it having originated from a product demo from a pen plotter company: http://kottke.org/15/04/the-us-forest...

Apr 11, 2015
Jacquilynne in Spirits

Loblaws sells ugly fruit at a discount to curb food waste

On the one hand, it's good to combat food waste and offer people a cheaper product. On the other hand, if these are same crappy varietals that were bred to look perfect, presumably they're going to taste just as shitty as other more perfect looking specimens.

The environmental unfriendliness of K cups?

I just saw this thread quoted in this article on the Atlantic: http://www.theatlantic.com/health/arc...

Secrets Of The Rapid Ramen Cooker

I'm sure that somewhere there is a commercial in which people in black and white burn themselves and destroy their ramen and then rub their sweaty foreheads with an exhausted sigh to explain why cooking ramen in a dish you already own is terrifying and dumb.

ETA: Yep! https://www.youtube.com/watch?v=khf_0... But that's barely even tripping the terrifying meter.

Dec 03, 2014
Jacquilynne in Cookware

Secrets Of The Rapid Ramen Cooker

"The worst things for sale" is one of my favourite blogs. (Though it's not always child or work-safe, just as a warning for anyone who might click beyond this specific entry.)

This entry cracked me up completely. I guess I won't be running out to buy a unitasker ramen cooker any time soon.

Dec 03, 2014
Jacquilynne in Cookware

Least expensive place to buy spice tins?

Unfortunately, other spending priorities arose before I ever found any spice tins that fit the bill. I checked Dollarama, Bulk Barn, Superstore, Michaels, B&J trading and a few dollar stores that weren't Dollarama and didn't find precisely what I wanted. Lee Valley and Little India are still on my list should this project ever come back to the top of my budget.

Thanksgiving Special -- How artists would plate Thanksgiving

These are a little obvious, but beautifully created.

Nov 14, 2014
Jacquilynne in Food Media & News
1

NY Hound in TO (North York/Yorkdale area) for the weekend Needs some decent recs

It's straight Italian, rather than Mediterranean Bistro, but Paese on Bathurst is in that area and is quite good.

Boneless skinless chicken breasts in slow cooker?

The Codlo works by plugging your crockpot or rice cooker into it, and then modulating how it turns on and off. The Anova circulator attaches to a large pot, and my crockpot might well be the best vessel for that, as well, so I suspect my crockpot is only going to get even more cozy on the countertop.

Nov 06, 2014
Jacquilynne in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Ha, so, amusingly, both of the sous vide devices apparently shipped *today*. I kickstarted one of them over a year ago and the other several months ago, and coincidentally, they shipped on exactly the same day.

When a favorite restaurant is ruined - what do you do?

I don't think it's likely that they don't know that they changed everything about the place.

I'd just post about it here so other people know it's gone downhill and then not go there again.

Nov 04, 2014
Jacquilynne in Not About Food

Boneless skinless chicken breasts in slow cooker?

In theory, both of the two sous vide machines I kickstarted back when I was not a poor student should be showing up in the next month or two, so sous vide BSCB is actually a strong possibility starting very soon.

Boneless skinless chicken breasts in slow cooker?

You seem to imagine that I'm a good enough housekeeper to put my slow cooker away between uses. I appreciate the vote of confidence, but that wasn't even true when I did have free time!

Boneless skinless chicken breasts in slow cooker?

I'm mainly cooking in the slow cooker so that I can throw things in it and then forget about it for hours while I'm studying. I'm more likely to throw over the chicken breasts than the slow cooker at this point. Just no time for active cooking. Barely time for active eating.

Oct 29, 2014
Jacquilynne in Home Cooking

Boneless skinless chicken breasts in slow cooker?

I've been cooking a lot in my slow cooker recently, and a couple of times I've tried to make cut up boneless, skinless chicken breasts and they've turned out kind of dry and a bit ... I'm not sure the right word, maybe mealy? The texture is just off a bit.

I'm not sure if I'm overcooking them or if I should only cook them whole or if this just isn't a suitable cut for the slow cooker because of the lack of fat and connective tissue. My preference is to use thighs for most applications, but breasts are often on sale for cheaper than thighs, and I'm a poor student these days ;)

Any technique suggestions or ideas for recipes that have worked for you would be appreciated.

Oct 29, 2014
Jacquilynne in Home Cooking

The Bacon Boom Was Not an Accident - Businessweek

I like bacon, so I guess it's not so much that I want bacon itself to be over, so much as I want the internet's obsession with bacon to go away. That, at least, seems to be waning slightly.

Oct 10, 2014
Jacquilynne in Food Media & News

The Bacon Boom Was Not an Accident - Businessweek

Apparently bacon is never going to be over.

Oct 09, 2014
Jacquilynne in Food Media & News