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travelerjjm's Profile

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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.

about 20 hours ago
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

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

Cool. Thanks!

Jan 13, 2015
travelerjjm in Home Cooking

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

My wife got a deal on a small New York roast (bone-in). I've aged standing rib roasts for a couple of weeks, but not a NY. Is there anything different I should do? I wouldn't think so, but thought I'd ask.

Jan 13, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

It was an oooold recipe. I don't make it that way.

Jan 11, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

If you wanted to be a little "old school", I suspect Charlotte Russe would be a big hit. (And I don't mean the clothes :)

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

Yes it is easy to serve. It is a crust made of vanilla wafers or graham crackers. It does have a lot of sugar and margarine, but I have never seen it melt if left out. It might on an outside deck in a hot climate :)

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

LOL. What do they call it there? On my recipe the name is "Funeral Dessert".

I have a recipe for no-bake banana split pie with crushed pineapple and other optional fruit...

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

My mom passed this recipe to me. I have no idea whence it came. She says women prefer the butterscotch version. I prefer chocolate. I really don't like Cool Whip so I uses stabilized (with e.g. WhipIt) whipped cream.

Crust
1 c flour
1 c finely chopped pecans
1 stick margarine

Mix ingredients and press into 8x13 pan. Brown until golden in oven. Watch carefully because it burns very quickly. Cool.

Layer 1:
8 oz cream or Neufchantel cheese
1/2 large Cool Whip
Spread this mixture over thoroughly cooled crust.

Layer 2:
1 pkg chocolate or butterscotch instant pudding
1 pkg vanilla instant pudding
Mix together with milk as noted on packages and spread over layer 1.

Layer 3:
Other 1/2 of large Cool Whip. Sprinkle with shaved chocolate (for chocolate) or chopped pecans (for butterscotch).

Chill. Keeps several days.

Jan 10, 2015
travelerjjm in Home Cooking

What do you buy your spice jars?

I just bought a bunch of tin ones at www.specialtybottle.com. They have glass, too, but I didn't compare prices.

Jan 08, 2015
travelerjjm in Cookware

Favorite Freezable Soups/Stews

Yes. It is based on that from Chef François le Vision of -- among other restaurants -- the Courtyard Kitchen in Albuquerque. I have a modified, annotated version I use.

Gumbo (Based on a Recipe from Chef Françoise)

Meat:
2 Chickens (at least 3lbs each)
or cut-up chicken breasts and thighs to equal 5 lbs leave skin on
2 ½ pounds Andouille sausage. Cut in quarters lengthwise, then slice to make small pieces.

15 Cups Chicken stock I use the concentrated organic kind in a jar and reconstitute it.

Vegetables:
2 Cups of onions chopped fine
1 ½ cups diced green peppers
1 ½ cups diced celery

2 – 3 cloves garlic chopped fine

1 cup green onions chopped fine for serving

Pinch Thyme

Seasoning Mix:
1 tablespoon garlic powder
1 ½ teaspoon cayenne (I use less)
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon ground black pepper
1 teaspoon ground white pepper

1 cup flour for the roux.

1 cups vegetable oil for the roux.

Cooked rice for serving. I cook mine in a rice cooker, starting it about 20 minutes before serving.

Cut breasts and thighs from whole chicken, keeping remaining parts for stock.

In plastic or paper bag put Seasoning Mix, mix well. Add chicken parts and shake until coated, or place chicken parts on baking sheet and sprinkle the seasoning mix on both sides. Drizzle with a bit of oil, if you wish.

Let rest at room temperature for 30 minutes.

Bake the chicken parts at 350 until done, about 40 minutes.

In a 10 – 12 quart pot, heat the stock on low, adding the thyme.

Making the roux:
Put 1 cup of the oil into a heavy pan (I use an enameled cast iron one.) and heat over medium high-heat until you see the top of the oil ripple slightly. If it starts to smoke lightly, that’s ok. Turn down heat to medium. Add a little flour from the cup whisking constantly. Continue until all the flour is in. Whisk continuously until the roux becomes a dark chocolate brown. If the phone rings, don’t answer. Be sure it is dark brown, but not burnt.

Remove from heat, still stirring. Let cool about 5 minutes. Add half of the vegetables (onion, peppers, celery). Stir well and slowly. When the vegetables are coated with roux, add the other half. Slowly stir in 1 ½ to 2 cups stock. The pan will be hot and it will quickly steam up. Keep your face away. Cook for a minute or two and then transfer into hot stock. I use a 1/2 cup ladle.

Add the Andouille and the garlic. Bring to a boil, lower the heat and simmer covered 40 minutes. While this is cooking, debone and shred the chicken, including some of the crispy skin. The skin has the spices, so use some. Cut it fine. When the simmering is over, put in the chicken and 1/2 of the green onions.
Stir and simmer for 10 minutes.

Scoop a 1/4 c measuring cup into the rice and upend it into the serving bowl so the rice is a nice mound in the center. Fill bowl with gumbo. Garnish with remaining green onions.

Favorite Freezable Soups/Stews

Gumbo! Freeze without the rice.

Jan 05, 2015
travelerjjm in Home Cooking

Why are dough sheeters so expensive and is there any hope for something affordable?

Have you tried that one?

Jan 05, 2015
travelerjjm in Cookware