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travelerjjm's Profile

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Grill pan: is it worth it?

I have a non-stick Scanpan one. I use id mostly for meat: beef, pork and chicken. I like that it keeps the meat out of the drippings. It is alright for salmon steaks and adds pretty grill lines to veggies.

Another option to consider is the Korean BBQ-type grill. I've had a domed one with a drip pan and one that just dips down the center. They are great for veggies and available in CI if you want. We do veggies on it at the table using a butane tabletop burner. It works quite well.

Aug 27, 2015
travelerjjm in Cookware

Making yogurt with immersion circulator...

Is there a reason you didn't use the metal lids?

Aug 26, 2015
travelerjjm in Home Cooking

Storing Miso Soup

I have stored it for a day or two with no ill effects. I sometimes keep dashi in the fridge. I have never added the onions until right before serving, however as I like the texture of them raw.

Aug 26, 2015
travelerjjm in Home Cooking

Do I really need a wok?

I have both. I have an older model Dynasty gas stove (mid 1990s). Both styles work. I find it hard to flip food without a paddle these days due to arthritis. When I could do that I liked the round one *except* the ring kept sliding around the stove making it hard to keep the heat up. With a round bottomed one you need to flip constantly if you are stir frying to keep the food on the bottom from cooking long before the rest of the food. In a flat bottomed one, you don't have to keep it constantly moving.

Aug 06, 2015
travelerjjm in Cookware

ISO inspiration for "Bowls" meals

We love bowls from "stoups" like gumbo to Asian dishes including fried rice, and short rib goulash. I am inspired by this post and this one from Deb at Smitten Kitchen http://smittenkitchen.com/blog/2015/0... to do even more.

Aug 06, 2015
travelerjjm in Home Cooking

Do I really need a wok?

A wok is quite versatile. A lot of folks are talking about stir fries because you mentioned it, but I use a (flat bottomed) wok for steaming and other tasks, too. I even used it for smoking for a long time.

Aug 06, 2015
travelerjjm in Cookware

Vanilla Extract for Holiday Gifts

If you only need a few, local lab supply stores and sometimes pharmacies will sell them affordably. They buy in large quantities and will sometimes be nice and pass most of that discount on to you. I bought safety goggles and a mortar and pestle at a lab supply store less expensively than anywhere else.

Aug 04, 2015
travelerjjm in Cookware

Sous Vide cooking...are you on board?

40 hours sounds like a long time...

Aug 03, 2015
travelerjjm in Home Cooking

Sous Vide cooking...are you on board?

I did the broiler instead of the grill mostly due to weather.

Aug 03, 2015
travelerjjm in Home Cooking

Sous Vide cooking...are you on board?

I did the 135. It was a pink "haze" *after* I'd broiled it with the glaze. Remember that the broiling will add heat and cook the meat a bit.

Aug 03, 2015
travelerjjm in Home Cooking

Sous Vide cooking...are you on board?

I made a great pork tenderloin sous vide two nights ago and wanted to share. My wife said it was the best pork she'd ever had. The recipe is http://www.modernistcookingmadeeasy.c...

The only change I'd make is to cut a shallow diamond pattern in the tenderloin just before applying the glaze so it goes a bit deeper into the meat. Oh, and we didn't use sage because she's allergic to it.

Aug 03, 2015
travelerjjm in Home Cooking

Go-to cookbooks for "must impress" dinner parties

26 years ago I used a Food and Wine cookbook and made a menu from there to impress my girlfriend. She is now my wife and still talks about that dinner so I guess it worked :)

What are the treasured items in your kitchen?

I had a wonderful ld Robot Coupe food processor. The springy thing in the handle that let it turn on broke and the replacements didn't fit. I patched it with duct tape for a while and then gave it to a friend whose house burned to the ground.

I love my #9 cast iron pan. I know it belonged to my father's aunts, but I have no idea how old it is. It is wonderfully non-stick.

My electric slicer and stick blender are more modern tools that I love.

I have two copies of Joy of Cooking of different vintages: mine I got 28 years ago and my grandmother's (my mom still has hers). I love to compare recipes.

Jul 29, 2015
travelerjjm in Cookware

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 :)

Jul 27, 2015
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