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travelerjjm's Profile

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Döner Kebab update

I'm considering something like http://cruftbox.com/blog/archives/001... But it would need a hotter burner and a support for the top end of the spit: neither is insurmountable.

Jun 23, 2015
travelerjjm in Home Cooking

Help me find the chorizo I want!

It is possible that you had a chorizo marinated in red wine, likely Rioja. It is also possible that instead of Chroizo you had Cantimpalitos as others have noted. Those, when cooked in wine would be wonderful with pasta.

Jun 11, 2015
travelerjjm in General Topics

Word difference

The "theculuinarycook" link has nice descriptions and is a useful reference. Thanks.

Jun 10, 2015
travelerjjm in Home Cooking

Sichuan Pepper -- Freshly ground vs preground

I tried some pre-ground once and found it flavorless. I generally grind (usually after light roasting) in a coffee mill I use for spices. Sometimes I use the M&P. I must confess that I have never "finely ground" it.

Jun 08, 2015
travelerjjm in Home Cooking

Sous Vide cooking...are you on board?

Please do let us know the results.

Jun 08, 2015
travelerjjm in Home Cooking

Favorite Mustard for Hot Dogs?

I will try your recipe. I tried a mustard recipe a couple of years ago and it was so hot - even after six months - it was inedible. I did use brown mustard seeds.

One question: my table vinegar is apple cider vinegar. Is that what you mean by table vinegar?

Jun 08, 2015
travelerjjm in General Topics

Favorite Mustard for Hot Dogs?

Plochman's and Guldens are good, but I love Maille Dijon.

Jun 06, 2015
travelerjjm in General Topics
1

Do you make use of spice blends in your cooking?

I make curry powder. I buy some Indian blends and "Joe's Stuff" a Cajun-style spice.

Jun 04, 2015
travelerjjm in Home Cooking
1

Boneless beef short ribs....like Texas de Brazil? Any ideas?

The short plate is found just below the rib and (here in the US) considered part of the brisket.

I like boneless beef short ribs cooked low and slow. You can find YouTube videos about how to do it slowly or not so slowly. Most churrasco or rodizio restaurants do that, too.

On the Texas de Brazil site they list "braised short ribs" so I suspect the ones you enjoyed were braised and perhaps finished on the grill. I found multiple braised boneless beef ribs recipes via google, so maybe you can find one that sounds as though it has similar tastes.

Sous Vide cooking...are you on board?

I was looking for more. I have only seen potatoes and squash, more if you eat eggs.

Jun 01, 2015
travelerjjm in Home Cooking

Sous Vide cooking...are you on board?

I saw the $100 deal. I decided to get the Anova Precision (on sale direct from Anova). I want it for steak, poultry, pork and for making yogurt.

May 31, 2015
travelerjjm in Home Cooking

Best Junior League Cookbooks?

I enjoy Jambalaya from the JL of New Orleans, but after 12 printings it is no longer in print. I also like The Plantation Cookbook and Simply Simpatico the OP mentioned.

May 28, 2015
travelerjjm in Home Cooking

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