Chowhound Post
We bought a small flat cut @$2.99 per lb. I'm steaming it right now for about 3-4 hours. Not simmering it. Will be eaten tomorrow. I don't see much on the internet about steaming it but that's what I'm trying. Never did it before.... Also got some good rye bread. Some Gold's horseradish.
Will steam some carrots, cabbage, potatoes too but tomorrow
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After thirty years of frying Emeril probably views a few high temperature vegetable oils as being interchangeable and not essential to the dish. To my knowledge, soybean, peanut. safflower are heat resistant oils
Right or wrong, Emeril would say you are being too precise. Emeril was excluding animal fats and oils and I think that was his main concern
Chowhound Post
This way comes out sweet for me for ripe plantains
Cut plantain in half going from tip to tip
Then carefully remove the skin
Put flat side down in oiled frying pan-Cast iron is best
You can also just apply some vegetable oil to the plantain
Takes 30 minutes...turn once. Keep pan covered
My way is like baking a ripe plantain which you can also try
They don't need to be all greasy to taste great
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The Chinese love peanut oil because it can handle high wok temperatures. And restaurant woks are used on stoves that are practically flame throwers. Get much hotter than at home
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30 minutes for them to break down enough so they make their own "gravy"
Less if you want them more solid
I'm a gravy kind of guy
If you need to reduce the cooking liquid, stir gently with a spatula so you don't mash the beans
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I always braise on day one.
When finished
Pour the liquid into a big jar in the refrigerator over night
Remove the congealed fat in the jar on day two
On day two reduce that liquid to a sauce and serve with the reheated short ribs
My favorite way to reheat them is on a grill outside
I find the ribs taste better on day two anyway
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Red onions are more expensive so one thinks the farmers get more money for them. Maybe they are more concerned with producing and selling them then making sure they are grown properly to be always sweet. Which they used to be
I've had good luck with large white onions
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lol
I also call them flying saucer onions and they are sweeter
Onion markets are chaotic and mis-labeled these days
I often find regular old yellow bulk (in the mesh bag) onions that are fairly sweet
The whiter the papery skin the more chance your bulk cheap onions will be sweet
I have bought alleged Vidalia onions that were sharp
The center slice (at the equator) of all onions is the sweetest part
It gets spicier as you go to the tips (the poles)
So many times I save the tips for cooking but use center slices for salad and hamburgers
Chowhound Post
Shell on rock shrimp freeze very well. Living in Florida circa 1990 I ate them often, my favorite shrimp. We prepared them at home. None of that disgusting preservative you speak of. You always saw them shell on
You can do a google search on the undoing of the rock shrimp fisheries.
What happened is a de-shelling machine was invented which made them super popular. Leading to over fishing and the high prices today
I had some ethical rock shrimp a few years ago. No preservatives. They were delish but ye old shell-on were better, more real and more fun
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El Zocalo had them but they have been closed for years
Chowhound Post
If you are out to impress some guests and have a dinner they will remember I would go bone in. If bone in prime rib will be wasted on them then maybe go boneless. If you opt for the bone-in I would tastefully and humorously complain at the dinner table how you had to pay more for the bone-in. This would lessen the financial sting.
For me it would
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Grated beets with a miso-olive oil dressing. Just mash the miso paste into the grated beets. No vinegar. Add some finely cut raw garlic if you like. Let sit for at least 30 minutes before serving. Made the day before is better but tastes best at room temperature. Not right out of refrigerator
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Traditionally sauerkraut is fermented at basement temperatures. Low and slow is best with 'kraut. I make a zero salt sauerkraut which I have under control and have it all worked out. But traditionally it is made with salt and cured at basement temperatures
Chowhound Post
Apples are very cheap this year
Try the organic ones at Target for only $2.99/3lb bag
Gala and Fuji are my favorite from Target's organic selection and any apples
Cheapest organic apples I've seen in years
Non organic are also dirt cheap....
In the area of $2.00/3lb bag
Chowhound Post
My answer is not very useful.
In my experience most (70%) charge the same but some charge a little bit more
It makes sense to charge the same for white as for brown rice so as to eliminate any customer resentment. Of course brown rice is more expensive
I say this from reading chowhound comments about being charged more at Caplansky and other delis for fatty, lean or medium cuts of pastrami in their sandwich. These extra charges are resented
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I like Penn Dutch Meats down here but have been disappointed w their lamb. Their lamb loin prices can be great w on sale. $4.99/lb
So went to Publix and got the cheapest cut they had. Lamb shoulder
Heated up my cast iron fry pan which has ridges
After 5 minutes I put the lamb on and cooked each side 4 minutes at highest heat
Took it off and put on plate to rest for 5 minutes
Then cut the meat off piece by piece and sprinkled a scant bit of sea salt on each piece before popping it into my mouth. Simply delicious. Lamb w sea salt as the only seasoning.
This is a good test for any lamb
Next time I will have some bread and pickled hot pepper on the side to eat with my grilled lamb. This is how Santarpio's serves their lamb. Hmmmm..maybe I'll put a few drops of liquid smoke on the lamb before "grilling" it in my cast iron pan
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Brown rice is the only rice we cook at home...... OK maybe twice a year white rice. Eating out I'll eat white if there is no brown. I hear hardly anyone in Asia eats brown rice. Just because that's their tradition does not mean I'm going to emulate them.
Best br rice is to soak it 24 hours or at least 12 then cook
Ratio is 2-3 parts water to 1 part rice
Or ye old way of -- Add enough water to the pot to cover the rice by index finger's first joint.
Because the greater the amount of rice you cook the lower the ratio of water needed
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I would feed it to your cat or dog. We once had a huge hunk of fat on the perimeter of a whole ham. We sliced it off and froze it. The cat got to eat it bit by bit
Chowhound Post
I never heard of steaming the duck first but sounds like a great idea....
Especially with OPs toaster oven limitations
Get that duck off to a good start and a good cooking temperature via steaming
Duck is my favorite poultry but I don't eat the fat. I strip it away. If the skin is crispy I'll eat it. Your basting ingredients sound good with some powdered star anise. I need to have some fresh prepared mustard with the duck made from Coleman's and water
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I agree
Steamed vegetables will not compete with OPs curry chicken main course
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Tandoori is done at high heat
Do it outside on gas grill at high heat
Preheat your gas grill to high
You can find more details on the internet but high heat is the key
This intense heat is a problem to replicate in your kitchen oven
Chowhound Post
http://heavytable.com/the-anchor-fish...
Place gets a good review
I would love to open up a fish and chips and do it right
How hard can it be to do right if these guys can do it far away from any ocean
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Not that it will help you any......
But I was wading off the Maine shore and felt something spiny
I bent down into the water and retrieved a few uni....
That is something I would like to do again
I cracked them open and ate them (the edible parts) on the spot
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I would use Marcus James Merlot or Cabernet Sauvignon
The bottle is 1.5 liters so there would be some leftover
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1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
**** That's what Ina Garten says
http://www.foodnetwork.com/recipes/in...
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"A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds"
The last thing I would get passionate about is the above. Not that I don't like eating them
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http://en.wikipedia.org/wiki/Cucurbita
Pumpkins. squash, cucumbers etc are New World vegetables so you are in the right place. Do you actually eat pumpkins in Australia or do you mean winter squashes? I think that in French and other languages pumpkin and winter squash are the same word
Winter squashes mature in time for fall and winter eating and that's their origin (I think) but I believe they are eaten in hot and warm climates these days
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I defer to you. I have baked and eaten many winter squashes but never made a pie. I never do desert baking. I have no patience...for that at least
Winter squash is old timey food of sorts. People don't have proper respect for it. It is not eaten as much it was 80 years ago. I was watching MadMen season one on disc and Betty Draper starts musing over buying acorn squash at Keppler farm near her parents house......I thought that was cute and of that era.
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That's what I heard years ago. That squash is what is in these pies. Or a high proportion of squash.
Location:
you can figure it out from what I listed below
Profile
Best meal I ever ate:
Katz's pastrami sandwich and their knockwurst, No Name's chowder &; fried whole belly
My current drink of choice:
St Pauli dark, Yuengling dark
I really wish I could:
fly down the lanes
My "Go-to" dinner party dish:
variation of beans + sausage casserole
My favorite comfort food:
Roof of the mouth burning hot grilled ham and cheese sandwich. Must have pickle on the side
My top 5 favorite restaurants:
Sweet Tomatoes, Makino Japanese buffet, East Fusion buffet
My most tattered cookbooks:
I use internet and only for ideas, not for exact recipies
