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INDIANRIVERFL's Profile

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Need Advice re: Outdoor Stoves and Cooking Outside

I have been using this on my boat for cooking for 17 years. Propane. The single should be adequate for your needs. I use the 2 station cast iron.
http://www.northerntool.com/shop/tool...

You have an outer ring with port and starboard controls, and an inner ring. This gives you precise control of the flame. Total of 35,000 BTUs. You can get a hose and regulator from any hardware store or off a discarded grill alongside the road.

I use this on top of a formica table top with no issues other than grease spatters on the cabin wall. Current price is $39.95.

A used commercial gas wok burner will give you in excess of 80,000 BTUs, but at a price in the vicinity of $500. More if it is for propane and has all of the controls. What I use when cooking for the masses. And only outside or in the event of snow. Unlikely in this part of Florida.

Apr 08, 2014
INDIANRIVERFL in Cookware

Let's get silly...imaginary mock meats no one wants- GO!

Eye of round potato.

Mock of mock turtle.

English riding saddle of rarebit. (rabbit)

Gene Krupa drumsticks. With a latin beet.

Apr 08, 2014
INDIANRIVERFL in Vegetarian & Vegan

Where is Chinatown in Orlando?

You are 10 years too late. Splendid China has closed. Check out http://www.roadsideamerica.com/story/....

The food was not too bad the first few months of its' existence.

Apr 08, 2014
INDIANRIVERFL in Florida

Jane's Krazy Mixed Up Salt & other homemade seasonings

Mom coated chops with Krazy Jane and then pan fried. Never saw it used for anything else. Love it.

It took me literally years to come close to the Jamaican rubs and marinades used by my neighbors from the island. Friends bring their glass jars of which I am willing to share my stash. Dry rub is nutmeg, allspice, coarse salt, coarse brown sugar, scotch bonnet, and a few other herbs to taste.

Wet marinade has sour orange, key lime, avocado leaves, scotch bonnet, allspice, cayenne, salt. cinnamon, a variety of herbs of personal preference. The grill over the charcoal should be made of thick green allspice branches or causurina wood.

Let us not forget Adobo from Puerto Rico.

And may my pantry never be so bare that I am without a couple of Knorr Hollandaise packets.

Apr 08, 2014
INDIANRIVERFL in Home Cooking

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

I hate to let the writer in on a secret, but the Publix stores on the Space Coast have had kimchi in a jar for at least 20 years. And we do not have a large population with Korean ancestry.

We do have a significant population that has served in the far East.

Apr 08, 2014
INDIANRIVERFL in Food Media & News
1

Muddy-tasting mussels

Last time I looked, April has an r in it.

Apr 07, 2014
INDIANRIVERFL in Home Cooking

Best accessories for a gas grill?

A spare aluminum 10lb propane bottle. Never rusts, cheap to fill, easy to store due to small size, and ready to replace the empty bottle midway through the cooking.

Apr 07, 2014
INDIANRIVERFL in BBQ, Smoking, & Grilling
1

Kitchen Nightmares .... back to Amy's Baking Company

Ramsay harasses everybody. It is part of his brand. Why should she be different?

Apr 07, 2014
INDIANRIVERFL in Food Media & News

Big Green Egg? Is it worth it?

There is a learning process. You must plan ahead. I enjoy using them, but I also enjoy propane and charcoal grills.

For me, the egg is best used for smoking and baking. They do retain heat for extended periods without large amounts of fuel.

Apr 07, 2014
INDIANRIVERFL in BBQ, Smoking, & Grilling

12" chef knives

Whatever you are comfortable with. This usually means whatever you started out with.

For me at 70 in. this translates to an 8 inch Wusthoff. Actually 2 of them. My 12 inch never got enough use to be comfortable in the hand. Having given them all away, I am restarting with a 10 inch Tramontina from Brazil. Fine so far.

Having spent far more than $100 for a knife in the past, worth is whatever you are comfortable with. Try a few out and spend your money. And enjoy.

Apr 07, 2014
INDIANRIVERFL in Cookware

Euell Gibbons

On Central Florida radio and TV, we had Marian Van Atta. All things growing in the sub-tropics. Learned how to identify asparagus from former hone sights from her. Had a habit of rewarding us writing students in class with a wide variety of whatever was ripe at the time. My introduction to different bananas, guavas, pineapples, etc.

Apr 07, 2014
INDIANRIVERFL in General Topics

pet peeves for other 'foodies'

The wine slurpers. As opposed to the wine snobs. They slurp all through the meal to "get the maximum taste" from the wine. And seem to have multiple orgasms throughout the process.

"This is a great meal, but nothing like the pasta in Florence. You should have been there." I have. Many times. And the dried pasta served in the majority of restaurants uses wheat from the Dakotas and Canada. So please do not go into the raptures of local sourcing. Or do some homework.

I enjoy food. I really enjoy intelligent conversation. When I can get both in the same evening, it can be transcendent.

Apr 07, 2014
INDIANRIVERFL in Not About Food
3

5lb Beef for Stew - in deep freeze - for almost 5 years! YIKES!

Of course you can still eat it. People eat mammoth meat that is 10,000 years old without dying. Why should you be worried about 5 years?

Let it start to thaw, cut some up, and stir fry without any spices or sauces. Take a nibble. I am sure you will be pleasantly surprised.

Apr 02, 2014
INDIANRIVERFL in Home Cooking
1

Did I make a faux pas?

At least you are dealing with a religion with a basic set of rules You could be dealing with a crowd of vegetarians.

Apr 02, 2014
INDIANRIVERFL in Kosher

Diet Soda that Sh*t is going to kill you....especially if you are a woman.....

I have met at least 50 marathon runners.

None have surpassed the age of ninety. They have died before reaching that age.

Running marathons will kill you.

There may be those who have lived longer, but since they don't fit into my perceptions, they are not relevant.

Apr 02, 2014
INDIANRIVERFL in Food Media & News
2

Now that's what I call fusion cuisine.

I want a refund. No sweetened shredded coconut. They should comp my meal for such an egregious error. Obviously it is based on my skin color, sexual orientation, and participation on this site for observing bad non-chow advertising.

Apr 01, 2014
INDIANRIVERFL in Los Angeles Area

German "Fujin Pan" Spelling?

Agree. An adaptation and cross culture confusion. Kind of like the things called crepes here in USA that have nothing to do with those in France.

Apr 01, 2014
INDIANRIVERFL in Cookware

Casual, local-feeling bars/pubs/restos in Munich, Prague, Copenhagen, Stockholm

If you are heading to the Nymphenburg Palace, I strongly recommend the Hirschgarten Biergarten. Full of locals and German tourists. They have indoor seating for nasty weather and great roast chicken. Plus other Bavarian goodies.

Apr 01, 2014
INDIANRIVERFL in Europe

PB & J Day

Freeze jelly on a stick. Wrap in soft peanut butter. Dip in sweet batter and deep fry.

Gild an already perfect PB&J on Wonderbread by treating it as a Monte Cristo.

Then we have a slab of guava jelly on toast. Cover with peanut butter and put under broiler. Cover with Cheez Wiz or nacho sauce. Put a slice of tomato on top to emulate a hot brown.

Apr 01, 2014
INDIANRIVERFL in Home Cooking

Asking a restaurant for recipe

As a sweet young thing said to me, "It doesn't hurt to ask, and you may be pleasantly surprised."

I have no real desire to replicate memorable dishes. For me, it is one of the pleasures of dining out.

Apr 01, 2014
INDIANRIVERFL in General Topics

WHERE'S THE BANANA BOARD?

I was hoping for KUMQUATS or AVODADOS or something. I started checking at oh dark thirty this morning.

Some site managers have no sense of tradition.

Apr 01, 2014
INDIANRIVERFL in Site Talk
4

Squeezable Bacon Sweden

Totally agree.

Apr 01, 2014
INDIANRIVERFL in General Topics

Squeezable Bacon Sweden

So Soon!!!??? We might have gotten at least a score of posters who might not have seen the little sign at the bottom of the web site.

However, the Peta approved product is another matter.

Apr 01, 2014
INDIANRIVERFL in General Topics

10 best Supermarkets

Consumer Reports has come out with a survey that has designated the 10 best supermarket chains in the USA. Trouble is, half of the chains have fewer than 100 outlets. And naturally reflects the economics of their subscribers/respondents.

Check it out at http://finance.yahoo.com/news/consume...

I will leave finding the raw data for those gifted in the art of mining info. And which favorite of yours was overlooked? Mine, Publix, came in at #3 with over 1000 stores. While no matter how great Fairway Stores are, at only 14 stores in a confined area, are they really a chain?

Apr 01, 2014
INDIANRIVERFL in Chains

sneaking in canned clams into tuna casserole?

Hard to pass off as Kosher.

Try feeding to a cat. Is there another best use???

Mar 31, 2014
INDIANRIVERFL in Home Cooking

Food for non Patients during hospital stay

Been there, done that.

Many hospitals have edible, some even nice cafeterias. Ask the nurse. Don't feed the patient. If there is a fridge that can handle complete dinners, I would buy frozen ones and use as needed.

Remember, the patient needs a break from the family also. So be good and be gone during potty breaks.

Mar 31, 2014
INDIANRIVERFL in Home Cooking
1

Never buy a fast food breakfast sandwich again..........................

At a thrift store near you.

Soon to be next to the Foreman and Veg-O-Matic.

Mar 31, 2014
INDIANRIVERFL in Cookware
3

Did I make a faux pas?

One out of how many??

Count your blessings.

One group I am a member of has a solution for this type of behavior. Inform the complainor that they are responsible for the next gathering. Period. End of discussion. Let them enjoy the responsibility.

Mar 31, 2014
INDIANRIVERFL in Kosher
4

Alan Richman and the Egotarian Chef

No surprise here. This is from the man that felt that chefs should actually work in the kitchen, as opposed to host TV shows.

This goes back to the thread on the appropriateness of asking for salt and/or pepper in a restaurant.

Mar 31, 2014
INDIANRIVERFL in Food Media & News
1

Chili Cook Off Questions

Cardboard box lined with sheet Styrofoam and towels. Be sure to tape the lid onto your pot. Then tape shut the cardboard box. Practically zero spillage unless you are doing a cross country race. You can put it either into the back seat or the trunk.

Recipe??? Good Luck!

Mar 28, 2014
INDIANRIVERFL in General Topics
1