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travelerjjm's Profile

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Fondue Pots -- Electric or Something Else?

I have a butane burner (such as some restaurants use for tableside cooking). I use it under the fondue pot as it is quite adjustable. (When I get an induction burner, I'll try that.) For the pot I use a thick-bottomed pot for its thermal mass.

This combo means I have neither pot nor heat source dedicated to fondue per se: each is a multi-tasker.

Sep 23, 2014
travelerjjm in Cookware

ice cream making at high altitude

I'm in Angel Fire, NM at 8500+ feet. No issues here either. I have one with a frozen insert and it works wonders at making ice cream. The only issue is that I eat too much of it...

Aug 29, 2014
travelerjjm in Home Cooking

In search of a long lost dessert....

Maybe something like this with a banana and cream filling: http://cupcakesandkalechips.com/2013/...

You could probably use the shell from the one above and a filling like this http://adhocamateur.blogspot.com/2010...

Aug 26, 2014
travelerjjm in Home Cooking

Help me find this Tea Cake recipe from the 70's....

Maybe they were like a biscochito. http://allrecipes.com/recipe/biscochi... seems very traditional.

Here's a little more about them http://www.cakespy.com/blog-old/2008/...

Aug 14, 2014
travelerjjm in Home Cooking

Breaded Fried Pork Chops: What are your secrets?

I made these last night. Here is what I did:
1) I started with two 1/2 - 3/4 inch thick boneless chops and trimmed them of excess fat.
2) I used a Jaccard and needled the pork chops and then pounded them to break down the fibers.
3) I coated them in AP flour seasoned with salt, pepper, garlic granules (not powder), and smoked paprika with a little baking powder.
4) I coated them completely in beaten egg.
5) I coated them well in panko seasoned like the flour.
6) I let them rest on a cake rack over a plate for 15 minutes (a step not to leave out)
7) I heated about 1/8 - 1/4 inch vegetable oil in a 12 inch cast iron pan until ripply and bread added sizzled (360 or so, probably)
8) I fried each on one side until golden and then turned them over and repeated.
9) I removed each from the pan and let drain on a rack over a plate for about three minutes.
10) I then re-fried each for about a minute per side to heat and crisp them.
11) I drained them again and served them and we gobbled them up.
HTH

Aug 12, 2014
travelerjjm in Home Cooking

What's the best way to introduce Lamb to someone who's never had it?

The first lamb I ever had was a roast with rosemary. It was medium rare and delicious. I even had to eat mine rewarmed as I arrived late to the party due to a late flight. A little thin gravy and roasted potatoes made this a wonderful dinner. (Good red wine didn't hurt, either...)

Otherwise lamb stew or gyros might be good.

Aug 09, 2014
travelerjjm in Home Cooking
1

Breaded Fried Pork Chops: What are your secrets?

I generally make Tonkatsu, which is a Japanese version. I make it like this http://norecipes.com/tonkatsu-recipe/ but I leave the pork out until it is nearly room temperature, and I don't always use ones an inch thick. I also make the oil about 350F. I slice it and serve it over shredded cabbage with tonkatsu sauce sometimes labelled katsu sauce(from the grocery). You don't need to serve them that way, but it is new and different for many folks.

IME, the oil is best when it comes just about halfway up the sides of the pork chop. It will then come near the top of the chops when a second one is added. I use a pan with lots of room so that I don't crowd the chops.

I have also made breaded thin ones by pounding them first and then breading them as in the article. (I do use panko.) I season these with more pepper and some paprika, it then is like Wiener Schnitzel vom Schwein or I will serve it with mushroom sauce and make Jaegerschnitzel. These need less deep oil, but a bigger pan as the cutlets are larger around, but thinner.

Aug 09, 2014
travelerjjm in Home Cooking

Omcan Induction Burner?

Thanks!

Jul 21, 2014
travelerjjm in Cookware

Omcan Induction Burner?

Cool! Is it the S2F1 or another model. The price looks right and I want to get something for my kitchen.

Jul 21, 2014
travelerjjm in Cookware

Omcan Induction Burner?

I looked at what I believe is that Eurodib unit: the S2F1. The specs say "The temperature is easily adjustable between 150 and 450 degrees Fahrenheit in 30 degree increments," That sounds like a high minimum and large increments. It is often difficult to get my gas stove to go low enough to, say, temper chocolate. Do you find this a shortcoming?

Jul 21, 2014
travelerjjm in Cookware

What is a Rimmed Soup Plate used for?

We have plain white ones. We use them for most soups we serve, except, for instance, miso soup or some other Asian ones.

The rim cuts down on spilling and dripping and is a great place for the baguette garlic bread I serve with gumbo.

Jul 07, 2014
travelerjjm in Cookware

Hamburger Press?

I have a Tupperware one, too. It just a ring and disc with a handle. I use it for thick and thin ones and I don't press too hard so I avoid damaging the meat. I use it so the patties are close to bun size so friends don't complain about bread hanging over the edge. (I generally prefer no bun, myself.)

Jul 07, 2014
travelerjjm in Cookware

Best condiment to throw on a hot dog?

Fresh-roasted warm (Hatch) diced green chile!

Jul 03, 2014
travelerjjm in General Topics

Have any of you tried the Lékué (Lekue) silicon bread maker?

This silicone bowl can be used to bake the bread, too (the sides sort of snap together) http://www.amazon.com/Lekue-0200600M1...

Has anyone tried this? How well does it work?

Jul 02, 2014
travelerjjm in Cookware

Peach Pot Pie - how can I make it better?

I tend to soak frozen peaches in brandy when I make something like this. The macerating adds flavor and reduces the sweetness of sugar and other additions. Overnite should be lonug enough.

Jun 08, 2014
travelerjjm in Home Cooking

Birthday Cake ideas wanted!

My favorite was always a multi-layer Viennese Tort my mom made. But she used a much darker chocolate than the picture linked to below. One could use different flavor layers with the nice dark chocolate to make a tasty and colorful cake.
http://www.jollytomato.com/2011/11/13...

May 23, 2014
travelerjjm in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

I have a small stainless broiler pan with a wire rack that I use. I very lightly salt the roast and I wrap with a tea towel that I change daily, much like Alton Brown's method. Be sure to check the temp.and keep the roast 34 - 38F or it will stink or just not age.Use a thermometer. I have never gone past about 18 days. I have also always roasted the whole thing after aging.

Apr 23, 2014
travelerjjm in Home Cooking

Tandoor Oven

I suspect achilles007 already solved this, but I liked this video: http://lifehacker.com/5910363/build-a... It looks fairly easy and reasonably safe.

Apr 17, 2014
travelerjjm in Cookware

Need Pheasant Dinner Menu Suggestions

Some of my fondest memories as a child were eating smoked pheasant on toast points as an appetizer. Maybe you could use some smoked pheasant on crostini with a very small piece of roasted red pepper.

Apr 16, 2014
travelerjjm in Home Cooking

A great idea, not!

I have used vinegar + salt in similar cases. Sometimes gentle heat is necessary. I have used this when I don't want to use harsh chemicals.

Apr 09, 2014
travelerjjm in Cookware

Cooking time concept eludes me. Please help one more time

Well, it sort of does. Imagine two separate ovens. You could clearly cook four pounds in the time it takes to cook two pounds that way, right? Well, a second roast in the same oven is similar, but it will take a bit longer for the oven to recover its temp with two roasts. If you let the roasts get to room temp before cooking, and if you cook low and slow, the impact of the second roast should be minimal, however.

I do recommend a thermometer, though. All cuts of meat are different (as we've heard here on Chow frequently), not to mention starting temp, meat moisture, etc. so going by time is not necessarily very accurate.

Help ID Original Use for old earthenware Jar (Robinson-Ransbottom)

The lid fitting on a recessed lip makes me think "fermenting crock", but I suppose it could have been used for storing dry ingredients. BTW, there is indeed Italian crauti which is much like German Sauerkraut.

Apr 07, 2014
travelerjjm in Cookware

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

My egg rings and griddle are multi-taskers; this is close to the uni-est of uni-taskers

What to make and/or have on hand for out of town guests?

My go-to item for folks staying over for breakfast is pecan waffles or pancakes. I make a few toppings in advance and then serve them whenever people want. I live in the mountains and you might be amazed at how many "early risers" sleep late at 8500 feet! Oh, and I always have good coffee and tea (hot or iced).

A few bottles of nice wine (price is not important) go a long way, too.

Mar 29, 2014
travelerjjm in Home Cooking

help with weird copper oxidization?

Indeed if it is not copper that is oxidized, the tin or SS may just be discolored.

Mar 28, 2014
travelerjjm in Cookware

help with weird copper oxidization?

I would try vinegar and salt or lemon juice and salt. Some people add flour to make a paste.

Black copper oxide is cupric oxide (although black copper can be copper sulphide, but that seems unlikely). Another way copper turns black is if it was lacquered and the lacquer was heated on -- it should be removed before heating the pan. I don't know how to remove that once it is black.

Mar 28, 2014
travelerjjm in Cookware

Cleaning Encrusted Porcelain Range top...help

I just saw this the other day (it is only two days old as I type this). It might help and couldn't hurt. http://lifehacker.com/de-grease-your-...

Mar 28, 2014
travelerjjm in Cookware

Insect flour or otherwise cooking with bugs (and avoiding the ick factor)

I think I can get over the ick of grasshoppers; not so sure about cockroaches.

Remember the '70s with chocolate covered ants, bees and crickets and the fried ants?

Mar 26, 2014
travelerjjm in Home Cooking

Insect flour or otherwise cooking with bugs (and avoiding the ick factor)

Co-Exist had an article today or yesterday about insect cookbooks. A company on Shark Tank the other week makes protein bars with insect flour. It seems lots of the world eats bugs (I have only done so in Australia).

So do any of you cook with bugs or bug flour? I hear one can use it presumably with white flour or some gluten-alternative to make bread. I'd love to hear anyone's stories. I did a search for "insect flour" and only found problems with people finding bugs in their flour...

Mar 26, 2014
travelerjjm in Home Cooking

Homemade Sausage

Store-bought ground pork is sometimes too lean. 70-30 is good as already mentioned, but not all store-bought pork is that fat. Also temperature can be a factor as foreverhungry noted.

Mar 22, 2014
travelerjjm in Home Cooking
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