zzDan's Profile
Yes, you can sear frozen scallops
You are welcome! Costco https://www.google.com/search?num=100&hl=en&client=firefox-a&hs=djg&rls=org.mozilla%3Aen-US%3Aofficial&q=Costco++dry+scallops&oq=Costco++dry+scallops&aq=f&aqi=&aql=&gs_sm=12&gs_upl=23894l23894l0l24944l1l1l0l0l0l0l71l71l1l1l0 should have dry scallops. If you don't belong you can try to get someone who does to get them for you. Publix is a big chain in Fl and a few other states and they have dry ones. You are prolly not in their area. I think quality marts like Wegman's do.
Yes, you can sear frozen scallops
Scallop fix with lemon
"We strongly recommend purchasing “dry” scallops (those without chemical additives). If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes before proceeding with step 1."
More here---- http://www.americastestkitchen.com/recipes/detail.php?docid=20856
Complete recipe here--- http://www.epicurious.com/recipes/member/views/PAN-SEARED-SCALLOPS-AMERICAS-TEST-KITCHEN-50122789
I despise those chem treated wet scallops but they are less expensive...... So I'll try this lemon bath next time. Dry scallops are more and more common.
Vietnamese for Valentine's -- Favorite Recipes?
Rice noodles beef pho plus either oysters or a Vietnamese style steamed fish. Indochinese kind of salad on the side.
Recommend a 30" gas cooktop
scratches FYI
http://ths.gardenweb.com/forums/load/appl/msg1020000317768.html
Recommend a 30" gas cooktop
If I talked to "second guy" in person and he diagrammed it out I would understand his idea. Maybe he could email yr bro a diagram but contractors usually aren't into that. With all those good reviews I would trust him and no inspector will pass a foolish installation unless they are on the take. ....... just saying. Not too helpful I know.
Maybe brother could see him in his office and have him draw a diagram. Brother can bring him a casserole made by you. Lasagna? What real contractor doesn't like lasagna? Semi-joking here. If he doesn't like lasagna then you definitely have to find another.
lamb shanks...roasted or braised?
Not too long ago lamb shanks were what they got rid of for $2.99/lb..about 5 years ago. I was at cheap but good store today and they were $4.50/lb. Other places it is a dollar more
lamb shanks...roasted or braised?
Never thought about it that way. Looks like I'll have to start browning them. Thanks! Aside from that, my vote is for braised and with red wine, same as DB. Cooked with cumin and garlic and served with a side of rice to ladle some braising liquid onto. Salad too. If possible a cucumber& tomato salad.
Smoked Baltic Sprats in Mustard Sauce #1
"I always scarf'em down right out of the can..."
My friends father worked on the Alaskan oil pipeline 1970s..... They called them pipeline trout. A treat and those were any kind of canned sardine
Recommend a 30" gas cooktop
Nothing wrong with 3rd opinion plus why not call back "second guy" for clarification. He might have been too busy on a job to talk clearly. Or flustered by a problem. IOW he values your business but was unable to give you full attention at the time
Kikkoman Stir-Fry sauce, simple recipe for?
http://www.kikkomanusa.com/homecooks/offers/coupons.php
$1 off any Kikkoman product
Recommend a 30" gas cooktop
Only $600 more to go for induction...... Was $600 to bring in the gas line anyhow. So I think sepandee said
Recommend a 30" gas cooktop
Cool! You put it to work making good food and it's a great tool for you so can't argue with you. I'll bet half of the super duper 6 burner Viking ranges sit there unused. They are status symbols. Not telling you anything new here. ...it is high status to bring in restaurant quality cooking equipment for your house. Gives you certain bragging rights that are v desirable these days.
"It ain't bragging if you can do it" -- Babe Ruth
Recommend a 30" gas cooktop
Your link there is getting its information from here--->> http://www.induction-cooktop.com/icenergy.html
Scroll to bottom where you see a table. Look at *Efficiency* and you will see that sealed burner gas stove is rated 5 same as induction stove. *Efficiency* here refers to efficiency of energy use at the exact time of cooking. So I am correct about natural gas being very good and efficient use of the heat source (fuel) during actual cooking, same as induction
Now refer to *Energy Factor* where it gets complicated. Induction scores .82 while sealed burner gas stove scores .42. This *Energy Factor* includes day to day, year to year energy consumed by actual cooking plus "by other features such as a clock, standing pilot, electronic ignition system, or self-cleaning cycles." Which I don't get because electronic ignition systems don't use that much electricity.....maybe the self-cleaning cycles do? So I don't like, believe or trust that .42 number plus today's electronic ignition and self cleaning use much less electric.
The way to really cheap out is get a gas stove w pilot light. This will easily beat induction. Turn off that pilot at the valve. Then use an igniter which is how it is done in poorer nations where women are ecstatic over having a two burner gas stove instead of charcoal or wood one. Like this one from India
Recommend a 30" gas cooktop
Never heard much about induction until the last day or so. Reading up on it...Yes it has higher initial investment but uses electric more efficiently than other types of electric ranges. But you know I'll still rank gas ahead of it. Induction is no "greener" than natural gas which is always promoted as the greenist fuel for power plants. Greener than burning oil or coal. Natural gas is plentiful in USA with our new fracking technologies. The price is way down. You buy your BTUs much cheaper with gas than with oil and that ratio has gone up the last few years
The only green claim for cooking with electricity can come if you use hydro generated electricity. I know you like and love your induction stove so what can I say but whip up something good. You could even name something that when you cook it on your induction stove it is so much better or easier than on a gas stove
Recommend a 30" gas cooktop
"Open flame means most of the heat created by the flame is lost to the environment, meaning it takes more gas to create heat at the bottom of the pan."
No way is this true unless one is always sloppy and turns up the gas so high that flames are going up the sides on the pot. Definitely not true when one is simmering on a low gas flame. 100% of that flame (while simmering) is under the pot and my guess is 80-90% of the heat goes into the pot
Recommend a 30" gas cooktop
Coal is the number one way to make electricity in America. Internet claims "Approximately 18% of Canada's electricity is generated by using coal. In Canada," More hydro and oil used in Canada, what I suspect
Smoked Baltic Sprats in Mustard Sauce #1
The Worcestershire sauce is a great idea. On the side I would have a slice of onion and slices of tomato or cherry tomatoes if they look riper.
Recommend a 30" gas cooktop
Knock yourself out. I would never buy into it. It's the wackiest way of cooking ever invented by mankind. One poster here says it is being promoted as being "green"? How green is it to burn coal to make electricity. Transmit it to the end user who then drives an electromagnet to heat up a pot. You want to get a quart of water to 212°....Natural gas will always be greener and less expensive
I was not aware of it until recently but many people fear natural gas in their house. That it might explode. So they try to go all electric or at least cook via electricity. Do you know if induction cooking uses electricity to cook food more efficiently than ye old electric range?
Recommend a 30" gas cooktop
Just saying.... you should do it the hard way a few times in your life, cooking on a wood stove. You mentioned the other ways so why not a wood stove a few times in your future? It is not so easy so is a test of your abilities. Like I said... I have done wood stove cooking so my skills were tested. Gas cooking is much easier and I suppose induction cooking the same level. This conversation is useless because you like the most modern cooking ranges while I see many difficiencies
Recommend a 30" gas cooktop
Induction wars, flame wars, it's all the same. I read your link and no way can anyone be annoyed or bothered by gas stove by products but the allergenic and the ill. To each his own. Hmmm... in your post you did not include wood stove with what you have cooked on so a bit of a fail but...
Pax
Default Beans?
Yes Jim Bean Rye whiskey .... Bought a few bottles ~8 years ago but avoid the hard stuff these days. It's just good whiskey with a slightly different taste. IOW I would not know it was made fr rye in a blind taste test
Recommend a 30" gas cooktop
Utterly ridiculous. Gas stoves do not put fumes and "whatever" into your food. Totally unscientific. How would you do if put in a situation to cook for your family with only a wood stove? Would you faint and starve to death? Warning: I have cooked with wood stove ~10 times in my life.
#2 Induction has been around since 1920, that may be but I'll bet has been widely used only in the last 5-10 years and I did not consult google on that
Recommend a 30" gas cooktop
Here is induction cooking. http://theinductionsite.com/how-induction-works.shtml
I would go for the gas any day of the week. Cleaning up a bit is part of the price you pay for a superior way to cook. I don't need or want an (induction) electromagnet cooking my food, call me old fashioned. The idea is absurd. Yep we do have a microwave we use once a month or so.
Sushi Nozawa Closing!
Nozawa....good bad or evil the man made his mark as he got people to "trust me". America's sushi mania wasn't cool enough so it lead to omikase mania at least in some major cities. You were uber hip if you could discuss omikase at different places. I had some tuna sushi at a Chinese joint two days ago...it was OK. I always like the wasabi and pink pickled ginger. We have a lot of Thai/Sushi places here. 90% of the time this is Thai owner branching out into sushi
Default Beans?
You are welcome. Look at this one which goes overboard with the brown sugar and also includes molasses. From Mount Joy Mennonite Church cookbook, which is in Lancaster County. http://www.matchdoctor.com/thread_85_30383_1/Amish_Baked_Lima_Beans.html
I would take the best ideas from the two recipes
Default Beans?
Orale! (you might have to look that up)
Rye is the poor man's wheat. It will grow on more marginal soils and in harsher climates. It's a northern grain while wheat is grown in a wider range of climates
wiki
"Rye is grown primarily in Eastern, Central and Northern Europe. The main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia. Rye is also grown in North America (Canada and the USA), in South America (Argentina, Brazil), in Turkey, in Kazakstan and in northern China."
Default Beans?
Miami area... I am a bean and grain theoretician and philosophizer. (joking a bit)
The best grain (health wise) is whole wheat for Europeans and brown rice for most East Asians. This is a generalization. I am well aware that in parts of China wheat is the main grain. Even millet in some places. Corn made into masa being best for those of AmerIndian heritage. Masa being superior to plain ground corn such as you make polenta from
I am of Euro heritage from where wheat and rye breads were the life sustaining main food. I am from places where a slice of rye bread that you rubbed a clove of raw garlic onto was a childhood treat. A little butter even more of a treat. Where after the grain harvest the children would walk across the fields barefoot on the remaining stubble. Barefoot to save their shoe leather (everyone was poor) plus I believe they were looking for grain dropped in the harvesting. All this was related to me by family friends from Poland who are now gone.
I will brag and say that I practice what I preach. Bake my own wheat and rye breads, usually unleavened. No yeast but let to rise another way. In fact rising right now to be baked tonight.
Default Beans?
I found this one which looks reasonable. Other on the internet use a pound of brown sugar plus some molasses. I would add some molasses to the below recipe which I have never cooked
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BAKED LIMA BEANS
2 cups dried limas
4 slices bacon or salt pork
1 medium onion
1 green pepper
1 cup canned tomatoes
2 tsp. salt
1 tsp. mustard
2 tblsp. brown sugar
Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and boil until tender. Pour beans in buttered casserole. Add minced pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and bake, covered. Add water if necessary. Bake 2 hours at (325-f). Uncover for the last 20 minutes.
http://www.gutenberg.org/files/26558/26558-h/26558-h.htm#veg_21
Default Beans?
In my locale the black bean is the default but...
My default bean to cook is the chickpea. It is the ultimate bean because it is the least prone to melt down into that sauce you get with most other beans such as the beans you use in chili. Yeah I cook white beans, black beans, red beans other beans too. Nothing wrong with the other beans but chickpeas have the most integrity and are the most grain like. I believe I could live on them for a few weeks in a survivalist situation. They are the most solid and stolid beans. When I cook them they get real soft (with pressure cooker) but never make that bean sauce. I have to mash them a bit to get that sauce and do that sometimes. If anyone has gotten "sauce" from chickpeas without mashing a few, please let me know
