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Soda Siphon help?

Yes, it cost extra, but I just got it and it pops the measuring tube out like a charm (this was after trying needlenose pliers, a hex wrench, etc.) If you don't mind laying out the extra cash for shipping from the UK, it's worth it.

Since I got the rest of it for free, I didn't mind.

Jun 30, 2014
mhays in Cookware

Soda Siphon help?

Found the removal device in the UK http://www.creamsupplies.co.uk/syphon...

Paid the shipping and bought it, will let you know if it works when it gets here. I think I wound up paying $10 for a $2 part, but I haven't been able to get the darn thing out, so I figure it's better than nothing.

Jun 24, 2014
mhays in Cookware

I'm bored of my roast chicken.

Thanks for your lack of modesty, happen to have preserved some lemons and am bored with my usual chicken, so will be following your idea!

Apr 13, 2013
mhays in Home Cooking

What's for Dinner #151 [OLD]

Ooo. Larb sounds really good right now.

Jun 27, 2012
mhays in Home Cooking

What's for Dinner #151 [OLD]

Just had an amazing simple salad. Greens from my garden (butter lettuce, mizuna & red leaf harvested, fortunately, before the heat) with a dressing of pureed avocado, olive oil, lime, minced shallot & cilantro and a bit of water to get it the consistency of salad dressing. Extremely decadent but delicious during a heat emergency.

Jun 27, 2012
mhays in Home Cooking

Fish Fingers and Custard

Thanks! Do let me know what you thought of it!

For yet another version, I don't know if anyone else is familiar with the very cute vlog Feast of Fiction, but they also have a version - one that's genuine vanilla egg custard and breaded cod sticks. http://www.youtube.com/watch?v=YailmV...

Jun 27, 2012
mhays in General Topics

Tuna Fish in a Can

Genova Tonno is the upscale brand for Chicken of the Sea. It is, as you say, yellowfin instead of skipjack or blue tuna.

May 28, 2012
mhays in General Topics

Cincinnati chili has no kidney beans?

Problem is that cheddar is not right. You need something like cheddar-flavored-velveeta, which won't grate properly on a microplane.

See if you can find finely shredded "American-style" yellow cheese in the preshredded packs, it might work. Mild cheddar might do it, too, but it can't have that crumbly cheddar texture to work right.

May 26, 2012
mhays in General Topics

Cincinnati chili has no kidney beans?

Well, and plus all of those ingredients are specialized to Cinncinnati: buns are steamed and soft, the hot dog is slightly smaller than usual, and the cheese is very finely shredded and is exceptionally mild (it tastes kind of like cheddar cheese "food," rather than cheddar.) All of these things add up to something unique.

I never understood the obsession with the spaghetti, as the noodles sit in a steam table in water for most of the day and are the most incredible unappetizing mush by the time you get them. However, I didn't drink much when I lived in Cincy - so perhaps the level of inebriation required to appreciate a five-way was something I never reached.

May 26, 2012
mhays in General Topics

Tuna Fish in a Can

One tip: I found salt-free canned tuna the other day, I think the brand was Wild Planet but I'm not sure - it wasn't "gourmet" by any stretch (pretty sure I got it at Target,) After using it in an appropriately seasoned recipe, I found it to be far superior in texture and flavor. It's not always available, but I buy it when I can. (Straight out of the can it tastes like you'd imagine; it does need salt to be added - but my theory is that salt degrades the tissue even further during processing. I'd rather season on my own anyway.)

May 26, 2012
mhays in General Topics

To anchovy or NOT to

I love anchovies, but there are so few pizza places that handle them appropriately that I rarely order them on pizza. When I make pizza (or pissaladière) at home, I usually soak the anchovies in milk for a few minutes to cut down on the salt.

May 23, 2012
mhays in General Topics

Why did my pie come out runny?

I have a cheat for runny pies: I get my turkey baster, slurp the juice out of the top vent-hole, cook it in a saucepan until I think it's thickened properly, and then pour it back in with a funnel or pitcher. Nobody is the wiser.

Sometimes it's simply that the pie didn't cook enough, sometimes there's variation in the liquid berries give off, and sometimes your thickener failed. I start by bringing the liquid to a boil, then if it doesn't thicken, I might add a beurre manie to thicken it more.

May 16, 2012
mhays in Home Cooking

Hot "pantry" dinners that aren't pasta...

Thanks, all, for this thread (I have a blog project on this subject and you're giving me many ideas.)

Tonight, I am doing an incredibly lazy supper: we have soft pretzels, and I'm planning on serving them with avocado puree and pimento cheese.

I think I've mentioned on CHOW before: one of my faves is a salade nicoise with sardines instead of tuna, just all mixed up in a bowl and eaten on crackers. Or you could use tuna!

Mark Bittman has that whole "101" series that's a terrific resource.

May 04, 2012
mhays in Home Cooking

10 Party Dishes from Convenience-Store Ingredients

LOL - I have a whole blog project dedicated to this very subject. Dozens of recipes...

Apr 26, 2012
mhays in Features

NY Times Ethics of Meat Eating

I also found it interesting that I posted my concerns as a comment yesterday, and as of now - no comments are posted with this article. Curious.

Apr 22, 2012
mhays in Food Media & News

NY Times Ethics of Meat Eating

This totally makes sense, considering that plants don't walk, and even if you bring seeds, you have no immediate source of food (unless you eat them, thereby eliminating future food.)

Apr 21, 2012
mhays in Food Media & News

NY Times Ethics of Meat Eating

IMO, this is a bigger issue than any "green" initiative, including meat-eating. I think if we can prevent all unwanted pregnancies from happening, it will go a long way towards stabilizing population. Reversible male birth control is a big part of that - why aren't we focusing on that?

Apr 21, 2012
mhays in Food Media & News

NY Times Ethics of Meat Eating

Well, they posted the top six essays, and are showing that my concerns about bias on the panel were valid: Most of the "winning" entrants are self-avowed vegetarians. Seriously.

Next week's ethicist column: is it ethical to host something called a "discussion of ethics" if you're not willing to entertain ideas different from your own?

http://www.nytimes.com/interactive/20...

Apr 21, 2012
mhays in Food Media & News

NY Times Ethics of Meat Eating

Truthfully, I don't participate here as much as I probably should, so I missed the thread entirely.

I guess the difference I see in the sub-topic is that most anti-meat arguments apply without much alteration to many broad categories of consumption/behavior, in which case, it's silly to restrict the discussion to diet alone. It's like arguing the ethics of mobile phones.

I suppose you're right about the 140 characters...;-)

Apr 21, 2012
mhays in Food Media & News

NY Times Ethics of Meat Eating

I actually entered (my entry is posted on my blog) and am wondering the same thing: they sure haven't breathed a word to the entrants.

I have a lot of problems with the contest itself, from the one-sided panel (not one person on it has any direct experience with agriculture) to the number of words - every member of the panel put their position on the subject in a book, 600 words seems pretty paltry.

The point I didn't get to make: why the focus on meat? There are so many ways in which human beings are either cruel or wasteful, how can we walk across rugs hooked by slave children in artificially heated and cooled houses that have so many rooms that one is exclusively dedicated to eating and argue about what's on people's plates?

Apr 20, 2012
mhays in Food Media & News

Fish Fingers and Custard

Well, if you're going to get technical, custard with no eggs is white sauce - sugar is not a requirement in custard (see quiche, strata, etc.) Bird's turned the world of custard on it's ear by removing the eggs, but the mix itself doesn't contain any sugar - who knows if people made savory 'custard' sauces without at the turn of the century?

;-)

Apr 13, 2012
mhays in General Topics

Chicken Giblets Demystified

Most giblet packets don't contain kidneys - the kidney is often left in the bird; it's the organ you find next to either side of the spine (back) near the thigh.

Liver is very fatty, but can also ruin a sauce or stock if not used carefully: cook it separately and add it to the end product.

The other organs in a packet of "giblets" are typically gizzards, which usually have a cartilaginous piece in the middle, and heart - which is slightly pointy and tough. Both are excellent in the stock pot, as they have lots of collagen and don't have a lot of organ-y flavor - and they're tough unless cooked low and slow. The neck (long and bony) is sometimes in there, too and DEFINITELY should be used to make stock.

Apr 08, 2012
mhays in Features

Fish Fingers and Custard

Ellenjoannajean, here's our experience with Fish Custard: http://quipstravailsandbraisedoxtails...

I will say, it was surprisingly good. Interestingly, sugarless vanilla pudding isn't incredibly different from the sugary version, just subtler and lighter; the lactose in the milk is still sweet - but it works with fish. If I had it to do over again, I'd have used another binder on the fish stick breading to replace the Masa Harina, which wasn't unpleasant but has a strong flavor that tended to mask the subtle whitefish/vanilla combo.

After dipping our fish sticks in it, we cut up a frozen pound cake for dessert - even post-fish-dipping, the custard made the transition seamlessly. Wild.

Apr 08, 2012
mhays in General Topics

Fish Fingers and Custard

Matt Smith apparently ate actual fish fingers in actual Bird's Custard and reported that he liked it: http://blog.zap2it.com/frominsidetheb...

Let's face it: fish and vanilla are not really unheard of in haute cuisine; it's that sugary, fake-y flavor that starch-based puddings like Bird's and Jello have that I'd have a tough time with...(I'm planning a blog project, but I think I'm going to do a savory custard sauce like Parmesan or hollandaise...)

Apr 01, 2012
mhays in General Topics

Chicken Fried Steak...gimme the recipes!

Resurrecting this ancient thread because I'd assumed incorrectly Chowhound would have some insight on a problem I solved last night: leftover CFS (yes, we had leftovers.)

I finally figured it out on my own: treat it like pork tonkatsu! I reheated it in the toaster oven, sliced it, then gently nestled it over a bowl of Udon noodles dressed with miso, cabbage, kale and carrots. Delicious!

So, in case y'all find yourselves in a similar quandry, there you go.

Feb 23, 2012
mhays in Home Cooking

cream of wheat - non-cereal uses?

FYI: Cream of Wheat and Farina are not the same thing as semolina, although in many cases you can get away with substituting it. They are made from two different kinds of wheat: farina is made from the softer wheats which we use to make flour, and semolina is made only from durum flour, which is higher in protein. You can sub them, but keep in mind the end products might not act the same.

That being said, I made Rava Dosa (with oatmeal added) with it: http://quipstravailsandbraisedoxtails...

Sep 28, 2011
mhays in Home Cooking

What's in Your Pantry -- Desperation Clam Sauce

I forgot another trick of mine - totally simple, totally desperate clam sauce: clams, (optional) wine, butter and drained giardinera. Done. (It's great on camping trips)

Jul 07, 2011
mhays in Home Cooking

Looking for a low(er) fat scone - is the search worth it?

Thanks so much for this recipe! I'd despaired of finding a relatively healthy baked item for breakfast! I'm tweaking your recipe (adding figs and walnuts) for my blog!

Apr 25, 2011
mhays in Home Cooking

Cottage cheese pancakes?

Awesome, so glad you liked them!

Mar 08, 2011
mhays in Home Cooking

substitute for (soy) yogurt in recipe?

I know this is an old post, but in biscotti the sugar is one of the ingredients that binds them...I am guessing your culprit is the xylitol.

Feb 06, 2011
mhays in Home Cooking