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Help!! Cooking 30 lbs of ribs in oven

I have been unsuccessful using a similar method for just two racks. I generally do Alton Brown's recipe when doing 1-3 racks: http://www.foodnetwork.com/recipes/al...

You might look here: http://chowhound.chow.com/topics/559120 for some comments on overnight ribs. I think that temp is more realistic.

If you have a smoker you could smoke them overnight :)

1 day ago
travelerjjm in Home Cooking

More Surprisingly Useful Stuff

We have a different brand but use it every couple of days. It makes cooking for 2 much easier: making a small amount of sauce, reheating, etc.

Jul 26, 2015
travelerjjm in Cookware

What to do with too many cans of refried beans?

I do almost this, but I use tortilla chips to make frijoles refritos nachos. If we're hungry, we add chorizo or seasoned ground beef.

Jul 20, 2015
travelerjjm in Home Cooking

new ideas for leftover chicken ideas

Gumbo, pot pies, open-faced hot chicken and (melted)cheese sandwiches, chicken and noodles, chicken ravioli, egg rolls.

Jul 17, 2015
travelerjjm in Home Cooking

side dish for stuffed chicken

How about wild rice? Wild rice freezes well. you can make the rice with chicken stock, if you wish. If you wanted to add to the rice diced carrots, toasted pecans, or something else, you could freeze them separately and combine while frozen or at the time or reheating.

Favorite Weeknight dinner?

Pizza. Dough from deli counter or a tube. Peperoni, Moz, basil, tomatoes, maybe onions, green chile, or ham. Quick sauce from tomato sauce, tom. paste, garlic, herbs. more garlic. Flour tortillas if I don't want to do the dough.

Jul 12, 2015
travelerjjm in Home Cooking

What would you make out of these ingridients?

Cook spaghetti.
Cook shrimp in garlic and butter.
Chiffonade some fresh basil.
Toss pasta in grated Parmigiano and basil. Top with shrimp and chopped cilantro.
Serve with crisp white wine.

Jul 12, 2015
travelerjjm in Home Cooking

New breadmaker needs help!

I have been doing ABin5 for a few years. Theirs is a "no knead" recipe: the time sitting in the fridge is important for it to work well -- that is for the gluten to develop. For a fantastic article on how this works see http://www.seriouseats.com/2011/06/th...

If you want to knead instead of rest, knead until you can make a "windowpane". This post has some good pictures: http://www.thekitchn.com/bakers-techn... It always takes me longer than I think it should :)

Jul 07, 2015
travelerjjm in Home Cooking

What's your impression of sous vide? I discovered it recently and am curious to see what people think about it

I recently bought an Anova sous vide controller. I like it. However, there seems to be some hype on the Internet that might make one think sous vide is a sort of magic technique. It isn't. It may be a bit forgiving, but you have to view it as another tool in the kitchen. I overseasoned my first steak :(. If you look around and follow the advice of experienced users, it is a great tool.

Jul 07, 2015
travelerjjm in Home Cooking

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