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Chowrin's Profile

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Appalachian recipes ideas?

We got a lotta scotch irish up here. Pretty much everyone fled here after the Quakers kicked them out. Takes one hell of a scene to make the Pacifists Who Welcome Everyone kick you out. ;-)

about 8 hours ago
Chowrin in Home Cooking
1

Appalachian recipes ideas?

Appalachia is a lot of steer country, so beef's a fine thing. It's black angus mostly, 'round here.

If you can find it, get some Ramps! And some good wild mushrooms.

Make some Philly-style ice cream, and make some Goldrush apple pie (folks round here seem to like their yellow apples). Still got some of Johnny Appleseed's trees out near here.

1 day ago
Chowrin in Home Cooking

Appalachian recipes ideas?

Don't do PA Dutch -- that's not in the Appalachians, really, just the foothills. But, heck, you could certainly serve some Pittsburgh chow -- the "Paris of Appalachia"

1 day ago
Chowrin in Home Cooking
1

Appalachian recipes ideas?

Appalachia reaches up the whole way to NY. Plenty of trout here.

1 day ago
Chowrin in Home Cooking

Is Japanese food overrated?

Lebanon bologna is also an acquired taste. Sometimes, it's not how "prosaic" something is, or how ooky it looks. Dry wine is also an acquired taste (though there, you're more learning how to taste hallucinations. Have you ever had wine that tasted like peanut butter?).

Psychologically, sushi is icky (well, to me at least. cast homegrown tomatoes at will).

Oct 22, 2014
Chowrin in General Topics

what to eat after food poisoning?

Depends on how much toxin you've ingested, and how much other stuff, of course.

It's one of those "probably won't hurt" things that may actually help.

Remember to keep hydrated.

Oct 22, 2014
Chowrin in General Topics

Is Japanese food overrated?

Mostly offal -- there's a reason Chinese say "you won't like it" (it can take a few meals, eaten in relative proximity, before your body adjusts.)

Scorpions on sticks I know nothing about. ;-)

Oct 22, 2014
Chowrin in General Topics

what to eat after food poisoning?

Activated carbon does work for a TON of things, and yeah it is non-specific [you're basically eating a brita filter].

Burn some toast and eat it.

Vomiting is a good idea if your body wants to do it (evacuating poisons orally).

If you're prone to poisoning yourself, I suggest finding some place that will teach you how to detect poisons (like botulism or listeria).

Oct 22, 2014
Chowrin in General Topics

what to eat after food poisoning?

ACTIVATED CARBON.
Burn some nice toast, eat it.

Oct 22, 2014
Chowrin in General Topics

Is Japanese food overrated?

Nope. Now, that'll be because I don't eat fish, but still.

Oct 22, 2014
Chowrin in General Topics

Is Japanese food overrated?

Acquired tastes tend to be underrated no matter what the taste actually is. Much of Chinese food is acquired tastes -- as in can literally make you sick the first time you eat them (foreign proteins...)

Oct 22, 2014
Chowrin in General Topics

Is Japanese food overrated?

Lack of interesting ingredients impoverishes a cuisine.

Oct 22, 2014
Chowrin in General Topics

Why can't I get my bread to rise???

Kitchenaid is fine for kneading everything except bagels (which I do anyway, but it's probably bad for the nylon gears. I can kinda hear them straining). Keep the dough a little sticky in the bowl (you can always knead a bit of flour in)...

Oct 21, 2014
Chowrin in Home Cooking

Why can't I get my bread to rise???

True, but if you try to bake bread that isn't risen, you can have issues. If it doesn't look risen, give it more time!

Oct 20, 2014
Chowrin in Home Cooking
1

Why can't I get my bread to rise???

I'd roll it out for pizza. You can shape it into a loaf, and then leave it in the pan until it is doubled again. (drape a wet dishrag on top to prevent crusting over).

If it's in the fridge, it is still growing, just slower. If you're going to leave it in multiple days, punch it down, at least once (you're evacuating the carbon dioxide which will kill the yeast if you leave it in). It doesn't need another rise, really -- particularly if you're making thin crust dough, but it doesn't mind rising in the refrigerator either.

The longer you leave it in the refrigerator, the more sourdoughy it will taste -- I kinda like it that way.

For pizza you can just roll out and throw in oven (I generally roll out before preheating the oven, which means a 15 minute rise).

If you're shaping for breadloaves, you want to punch down the risen dough (get as much air out as possible), then shape, and allow to rise until doubled. (a "normal" loafpan recipe would generally rise to about the level of the loafpan's top, and then rise a bit more in the oven -- so if you're worried about this step, then go pull a basic loaf recipe from goodhousekeeping or somewhere similar).

Oct 20, 2014
Chowrin in Home Cooking

Why can't I get my bread to rise???

Bread should rise until you can push a finger an inch in, and have the dough come back in a couple seconds. Too long, and it won't come back at all, if it snaps back instantly, it's too short.

Oct 20, 2014
Chowrin in Home Cooking
1

Why can't I get my bread to rise???

you need to add more liquid if it looks like biscuit dough. Add a tablespoon at a time, and just keep kneading (I'm assuming you did at least 10 minutes of kneading).

Try making a basic bread dough (this is for pizza, but you can use it for any flat bread, or give it a double rise for a more normal loaf):
1.5 Cups Water (warm. Take a third of it to boiling, the other two thirds tapwater temperature).
2-4 Cups Flour (I never measure. Just keep adding flour until it looks doughy -- and still sticks a bit to the sides of the bowl)
1 tsp salt
2 tsp yeast

Stir together the water and yeast, then add salt (doesn't need to dissolve), then add flour until you get a slurry -- stir that,a nd then add by the half-cup until you get a wet, sticky dough.

Flour your hands, and continue kneading until the dough is smooth and feels like an earlobe (I much prefer adding more flour than adding more water. it mixes better).

Single rise till doubled, then squash down and roll out (let rise 15-30 minutes if you want a loftier pie). (Put it in the refrigerator and leave it overnight. It'll be done in the morning, and you won't have to worry about killing anything.

Oct 20, 2014
Chowrin in Home Cooking
1

Why can't I get my bread to rise???

Might need more water. Breadmaking varies based on the humidity...

Oct 20, 2014
Chowrin in Home Cooking
1

Not many gripes about Costco . Is it worth it for one ?

I've got more than half a mile to walk after I get off the bus. And I don't have actual heavyweight boots, so carrying more than 50lbs. is hazardous to my ankles.

Oct 15, 2014
Chowrin in Chains

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

We're talking about 20x the flavor of supermarket celery. Tried using it in stirfry, but man does it shout!

Oct 14, 2014
Chowrin in General Topics
1

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Catawba makes a fine eating grape. (if you've tried TJ's concord grape juice, that's also fab).

Oct 14, 2014
Chowrin in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Celery
sasha -- try some slipskin grapes.

Oct 14, 2014
Chowrin in General Topics

Not many gripes about Costco . Is it worth it for one ?

We get folks from WV (mostly farmers.)

Back when there was a flour price spike, they posted signs "please, no more than 10 bags per customer" -- they were 50lb bags!

Oct 14, 2014
Chowrin in Chains

Why can't I get my bread to rise???

Graham flour is the full grain, ground in a particular way.
"Whole Wheat Flour" only means it contains wheat. Often, manufacturers put excessive agricultural waste (yes, it's called fiber -- long bits of fiber interfere with rising) in, and pull the nutritional parts out -- in order to use them in more expensive applications.

http://www.smithsonianmag.com/arts-cu...

Graham flour grinds the bran properly, so you don't have icky flakes in your dough.

Oct 14, 2014
Chowrin in Home Cooking

Not many gripes about Costco . Is it worth it for one ?

I do have a decent walk score. It helps that I can take the bus to costco, and that I don't mind hauling home 40lbs of food.

Oct 14, 2014
Chowrin in Chains

Not many gripes about Costco . Is it worth it for one ?

Yes, Do. But bear in mind folks drive over 100 miles to get to these places. They come with coolers, and do it once every 3 months or so. The prices really are that worth it.

Oct 14, 2014
Chowrin in Chains

Substitute for mushrooms...

Use msg.

Oct 13, 2014
Chowrin in Home Cooking

Why can't I get my bread to rise???

Try pressing your finger into the dough after the first rise. It should pop back, not immediately, but soon. If not, you have let the dough overrise. Letting the dough overrise can kill the yeast (far better to punch it down twice than to let it overrise once).

May i suggest you learn on simple white flour first? "whole wheat" is basically putting little chaffy bits all through your food. If you want honest whole wheat, you want graham flour.

Oct 13, 2014
Chowrin in Home Cooking

Not many gripes about Costco . Is it worth it for one ?

costco's xl peanuts are awesome! and salty...

Oct 13, 2014
Chowrin in Chains
1

The sprout in the garlic clove

You do have to talk to others, at some point, I presume.
Americans are squicky about odors in general. And garlic is distinct.

Oct 09, 2014
Chowrin in Home Cooking