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travelerjjm's Profile

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Beef shanks, I'm in love!

Do you get them sliced (say an inch thick or so) or whole? I'm guessing sliced since you said you braised "some".

May 13, 2015
travelerjjm in Home Cooking

Sichuan Peppercorns...

I roast the salt and peppercorns together then grind.I have used it on poultry (most recently last night), but I need to try it with other meats.

May 13, 2015
travelerjjm in Home Cooking

Help! Fix salty homemade mayonnaise

I'd like to know what recipe you used. I'd always used "just a pinch" of salt, so I googled. I found recipes with 1/4 t to 3/4 t for a cup of oil. Clearly there are different preferences!

May 12, 2015
travelerjjm in Home Cooking

Why are my chocolate chip cookies so flat?

I just noticed this thread today. Thanks Scirocco for mentioning the pans. I was having trouble with my CC cookies not coming out flat (I grew up with them that way and don't like them cakey, or puffy or risen tall or whatever). Now I know to use shiny pans and not refrigerate the dough. Thanks, all.

May 11, 2015
travelerjjm in Home Cooking
1

The Absolute Best Broiler Pan

I have slightly shallower but otherwise virtually identical one I use for so many things. It still looks new after 20+ years.

May 02, 2015
travelerjjm in Cookware

Chiles Rellenos - Meh?

I miss that place.

Apr 26, 2015
travelerjjm in Home Cooking

Stuffed mushrooms [Recipe,please]

For me this is a recipe that uses a template. Here is roughly what I do. Beyond the first three ingredients and the butter, I don't think I do it the same twice.

1 1/2 pounds of button or crimini mushrooms
1 large egg
1 cup panko

spices, protein and veggies to taste.
(surimi, coked bacon, cajun spice mix, parsley, cooked sausage are examples)

Parmesan cheese (or other cheese, optional)
butter

Heat oven to 350F.
Mix panko, egg and other fillings in a bowl. Clean and stem mushrooms. Partially cook mushrooms in a pan. Coat bottom of a glass baking dish with butter Place mushrooms in a baking dish and fill each with filling. Top with cheese and place in oven till hot and cheese is melted.

Apr 26, 2015
travelerjjm in Home Cooking

Chiles Rellenos - Meh?

I love chilaquiles we had them first in Puerto Vallarta. Now we make them at home for breakfast some weekends.

Apr 25, 2015
travelerjjm in Home Cooking

Chiles Rellenos - Meh?

It was one in Santa Fe near the Plaza. It might have been the Shed, but I could be wrong.

They were under sauce so I couldn't tell, but I don't think they were fried.

Oh, and yes they were good, just different.

Apr 25, 2015
travelerjjm in Home Cooking

Chiles Rellenos - Meh?

I live in New Mexico so I don't know about the Tex-Mex version. In Mexico I've seen poblanos and here in NM I've had poblanos and Sandia chiles. I like a thin batter (one NM restaurant wraps them in crepes instead of a batter). But to the point I think cojack is boring cheese and that may be a big part of your taste issue. I've seen Mexican Manchego and other Mexican cheeses used -- I like Oaxaca cheese. Taste some at the deli. I also think a good sauce is important.

Now I'm Cooking with Gas--and I need a flame tamer

I have a cast iron diffuser. It is OK. Today I'd probably get one of these http://www.amazon.com/SIMMER-Aluminum.... You can get them less expensively at restaurant supply houses, but without Amazon Prime free shipping (of course!).

Apr 21, 2015
travelerjjm in Cookware

The myth of marble pastry boards

My marble board is too big for my fridge or freezer. I put some ice water (mostly ice) in a large zip bag, put that on the board and cover with a towel. I let it sit for a while and rhe board is cold. I keep the ice bag in the fridge while I work so I can re-cool when necessary.

Apr 18, 2015
travelerjjm in Cookware

Ribs: Fast or Slow?

If you want 'em fast use a pressure cooker. I'd finish on a hot grill after.

I braise them similar to Alton Brown's method (but with my own rub). When they are just cooked I smoke them on a stovetop smoker or in my Bradley if it is already running, then I put them under the broiler for just a moment to caramelize the sugar a bit. So I guess I'm low and slow followed by a quick broil.

Apr 14, 2015
travelerjjm in Home Cooking

Shrimp w/ shell-on recipes

You could get her one of these. I even travel with it when I might cook shrimp. http://www.amazon.com/SCI-Scandicraft...

The NOLA BBQ shrimp is a good idea, too.

Apr 14, 2015
travelerjjm in Home Cooking

Steaming--can you flavor things?

I often use a bamboo steamer. Sometimes I place herbs or leaves on the basket under the food I'm steaming. This helps infuse flavor into the food. I also find that food in the top basket indeed gets flavor from baskets below.

Apr 12, 2015
travelerjjm in Home Cooking

Chicken nuggets

Can you use sesame flour?

Apr 07, 2015
travelerjjm in Home Cooking

How to use a ton of frozen salmon?

Gravlox, or lox if you like it smoked.
Ravioli.
Salmon cakes.

A big party?

Apr 02, 2015
travelerjjm in Home Cooking
1

Vegetarian Sunday Lunch that will also please meat-eaters?

It is probably not appropriate as the *only* main dish, of course. My wife and I had it as a main dish when I last made it. You could do a side of grilled veggies ala http://www.giadadelaurentiis.com/reci... (she has some other grilled veggie recipes on the web, too).

Duxelles works well, as I did some of each when I last made it.

Apr 02, 2015
travelerjjm in Home Cooking

Vegetarian Sunday Lunch that will also please meat-eaters?

An Alton Brown/Smitten Kitchen idea http://smittenkitchen.com/blog/2010/0... I made Alton's version, but I think Deb's would be better. (Yes, I am a meat lover and yes, I really liked this.)

Apr 02, 2015
travelerjjm in Home Cooking

Looking at Purchasing a Food Slicer. Any Recs?

Those are commercial grade. In my house I have had a Chef's Choice Pro for about 20 years that I use multiple times per week.

Apr 01, 2015
travelerjjm in Cookware

Slow cooker that fits particular requirements

Here are some ideas: http://chowhound.chow.com/topics/871984.

If you get one with no auto shutoff, an external timer might work.

What about sous vide?

Mar 22, 2015
travelerjjm in Cookware

Can anyone recommend a one-burner solution (Wok/Disco)?

What did you finally get and do you use the disc for making discada? (And around here the disc is actually usually called a "discada".)

Mar 20, 2015
travelerjjm in Cookware

No-knead bread -- I'm confused!

I have only done the ABin5 recipe, but will try the Lahey one. I did ABin5 because kneaded breads never gave me the large holes I wanted in artisan breads, and theirs did. I tried lots of recipes and even contacted the county extension agent. Living at 8500 feet makes some things difficult.

Mar 18, 2015
travelerjjm in Home Cooking

Cedar Plank Salmon...In the Oven?

I have done it similarly to this with great results.

Mar 09, 2015
travelerjjm in Home Cooking

Pot Roast lacks flavor-suggestions?

While I have used tomato paste to rescue bland pot roast, red wine is great. I do agree that browning meat helps. The dark soy has some sweetness that would help (as does the elsewhere-suggested ketchup).

Jan 29, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

When I do a whole chicken or turkey I brine and cook low and slow. That has never worked for me for small pieces. Little pieces dry out when cooked for a longer time. I have found that quick cooking at high temp causes less moisture loss.

Jan 17, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

After reading other replies, I have two more questions: what is your normal stir-fry marinade and how much oil are you using to cook it? I use only a small amount of (usually sesame) oil and I get it very hot.

Jan 17, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

Hmmm, I live at 8500ft. The only issue I have along this line is getting the wok hot enough. My propane stove doesn't have a work burner. I deal with this by getting the wok very hot, stir frying the chicken, removing it, letting the wok heat back up, cooking the other ingredients, then throwing the chicken in near the end to warm.

How big are you cutting the chicken?

Jan 17, 2015
travelerjjm in Home Cooking

Tell me what you use your oval oven for

I don't think I use it differently than a round one. I got an oval one at a big discount from a Le Creuset outlet. I suppose it is easier to put a whole fish or foul in, but I don't recall thinking so at the time. It is a bit more convenient to have an oval one on the front burner when I have a big round pot on the back -- not sure big round ones would fit on the front and the back at the same time.

Jan 16, 2015
travelerjjm in Cookware

Favorite sushi fillings?

I do various combinations when I do it at home. I like to add Enokitake, shiso leaves, pickled gobo, or tobiko or masago (roe) to various things. (You can get the gobo or roe at an Asian market.) I sometimes put the roe on the outside or sprinkled on the roll after it is cut.

I keep surimi (fake crab) in the freezer to add to rolls (such as a California roll).

I love eel. Gravlax or lox are nice in sushi rolls. Hot-smoked salmon works well too, as does other hot-smoked fish

Shrimp is good in rolls. I steam or fry it. (You can order ama-ebi -- sweet shrimp --or get it at an Asian market sometimes. I like that raw in rolls.)

A sushi press is fun to play with. It makes sushi "rolls" (oshi-zushi) quickly.

I want to use some of the colorful soybean paper instead of seaweed nori. I had some at a sushi bar a couple years and they said it was traditional in some parts of Japan.

Jan 13, 2015
travelerjjm in Home Cooking