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travelerjjm's Profile

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What is your favorite one dish meal?

If you haven't chosen, mine is gumbo. You could make it today and serve it then -- it keeps well and reheats well and is actually better if made a day or two before.

You can also do cabbage rolls the day before, throw in the crock pot or stove pot a few hours before you want to eat and really please everyone.

about 12 hours ago
travelerjjm in Home Cooking
1

Alternative raclette methods?

What about a toaster oven and a cast iron griddle or similar?

Check out http://chowhound.chow.com/topics/884762

Dec 22, 2014
travelerjjm in Home Cooking

How to present deviled quail eggs?

Place each on a small mound of tobiko or masago to keep with the caviar theme.

Dec 17, 2014
travelerjjm in Home Cooking

Kombu "cured" beef?

Thanks. I just found a turkey brine with kombu. I will be smoking one soon and will definitely add the kombu.

Dec 16, 2014
travelerjjm in Home Cooking

A shortcut to making latkes?

Interestingly, Deb Perelman reposted a link to one of her older Smitten Kitchen latke links today: http://smittenkitchen.com/blog/2008/1... The make-ahead section has some good ideas I plan on trying soon.

Dec 16, 2014
travelerjjm in Home Cooking

Kombu "cured" beef?

I have used Kombu in dashi and thrown a chunk or two in other soups for the flavor. Then I saw Iron Chef Morimoto wrap some fish in kombu for a brief marinade. I'm not sure what else he does to it, but it sounded interesting. In looking for info on the technique I found this: http://www.kurakonusa.com/blog/2014/0... Has anyone tried it? Thoughts?

Dec 16, 2014
travelerjjm in Home Cooking

Has anyone tried a WokMon?

I was looking for wok burners last night and I saw an article about the WokMon: http://www.seriouseats.com/2014/05/th...
Has anyone tried this? Does it work? Can it damage the burner unit?

Dec 16, 2014
travelerjjm in Cookware

Food safe color code cutting boards/knives

I have three boards and I have written on the edges what to use them for: meat, poultry, etc. When one or two die, I will likely get a set. I have never done it with knives, but I have seen it done with cleanup rags.

Dec 11, 2014
travelerjjm in Cookware

The myth of marble pastry boards

"If you want to use a marble board to keep your pastry cold, chill the board in the refrigerator beforehand. Some people already do this, but many don't.

If you're not going to chill your board, stick with wood."

This is the real point here. The discussion below seems to emphasize that. I don't have a proper wooden board. I mostly make pastry in the winter when I can leave the board out for an hour or two in the snow...

Dec 08, 2014
travelerjjm in Cookware

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

I dust with smoked paprika to enhance the presentation. It also makes a great aroma (and taste!).

Dec 03, 2014
travelerjjm in Home Cooking
1

How long will Sangria last in the fridge?

I put brandy in my Sangria. Brandied fruit lasts a long time. I think a few weeks or even the nine months mentioned in another comment seem reasonable.

Nov 29, 2014
travelerjjm in Home Cooking

Slow roasting the turkey: a homily

I generally smoke a small turkey or a large breast as I noted earlier. However, my wife decided that all we needed this year was a half breast (about 3#). So an overnite brine and slow smoke and cook seem impossible, but we loved that smoked taste.

I do have a stovetop smoker in addition to my big Bradley. Should I brine for just a couple hours and try to cook in the stovetop one, or is there a better way?

Nov 26, 2014
travelerjjm in Home Cooking

How long to cook 20lb tukey in smoker and what temp???

I do it uncovered. Since I use a low temp close to 225 or so, it stays very moist.

Nov 25, 2014
travelerjjm in Home Cooking

Does anybody have experience with a convection microwave oven?

I have one and I love it. I only wish it had a lower temp setting for the oven (I think 200 is the min.). It is also a great dehydrator and came with plastic dehydrating racks. It came with a temperature probe, but I don't think I ever used it.

It does need to be kept clean or any grease or anything from microwaving (e.g. stuff the evaporated off of food) will get hot and smoke when you use the convection feature.

Nov 24, 2014
travelerjjm in Cookware

ISO of better Pizza Stone or tiles.

Why couldn't I just have a metalworker cut some steel for me?

Nov 06, 2014
travelerjjm in Cookware

a great sorbet-Liquid Nitrogen-sorbet maker

Please note that liquid nitrogen (LN2) can be very dangerous stuff. When I see chefs on TV pour it without gloves or fail to use eye protection. I scream at them. They should be glad TV is one-way...

LN2 is stored in devices called Dewar flasks or just "Dewars". They are a special kind of vacuum flask -- like a Thermos. Small ones start at $300US.

If you can assure them you will take proper precautions you may be able to buy LN2 at places that sell industrial oxygen, CO2, etc. These are often called "welding supply" shops. One large collection is called Airgas.

I like the dry ice idea better and it is probably safer. I'd try this before trying LN2: http://www.chefsteps.com/activities/m...

Oct 30, 2014
travelerjjm in Cookware

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