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Puffin3's Profile

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Tomato Puree v. Sauce

The reason I never use canned tomato puree or paste as is is b/c the producers include the skins and seeds. These will make for a bitter sauce that needs to be sweetened, although adding sugar only masks the bitterness. Same goes to adjusting the acid level.
I always sieve any canned tomatoes. It's surprising how much is seed/skin.

about 1 hour ago
Puffin3 in Home Cooking

What do you do with canned salmon? Not salmon patties.

El dente cold elbow pasta/fine chopped celery/canned salmon/japanese mayo/fine chopped fresh dill/lemon juice/marjoram/dash of ginger juice combined served on a bed of lettuce. Sprinkle of toasted sesame seeds if you like.

about 1 hour ago
Puffin3 in Home Cooking

Soy Sauce: Does the Brand Matter?

Many decades ago our family would go a Chinese restaurant in Calgary twice a year or so.
I remember so well how delicious and exotic the whole experience was. We were served little side bowls of dark soy sauce and bowls of toasted sesame seeds. The delicious joy of taking the fork and gently submerging it in the sauce then carefully into the sesame seeds!
That soy sauce back then had to be pretty special. Our family was the only caucasian one in the restaurant as far as I could remember. (Circa 1950's)
Does anyone dip their fork etc?
Does anyone here know what brand/type etc soy sauce would be served to say the President/Chairman of China when he goes to the best Chinese restaurant in China? Same question for the Japanese Prime Minister.
Surely someone knows.
THOSE brands/types are what I'd like to source.
I assume the soy sauces would be a special in-house varieties but maybe someone here knows some inside info about how close some commercial brands are to the 'best of the best'.
Here's hoping.

about 1 hour ago
Puffin3 in General Topics

The Way to Brew Great Coffee at Home

Plain old coffee steamer. Same day roasted beans.
One cup a day. Black no sugar.

about 2 hours ago
Puffin3 in Home Cooking

Hell's Kitchen winner-Spoiler

Ya he seems like he could actually run a GR restaurant.
The other dude was mentally unhinged half the time.

about 4 hours ago
Puffin3 in Food Media & News

Lobster Mushrooms... What to do?

I give them a good wash/cleaning with a stiff artist's brush then slice them and into the food dehydrator. Then a quick rough chop in the food processor then into Zip Lock bags then into the freezer. I do the same with the other mushrooms we collect. I use them year round in pretty much every savory dish I make. I still have a bag left from last fall.

about 4 hours ago
Puffin3 in Home Cooking

WHICH FISH SAUCE? Different ones for different purposes? Oyster sauce, too.

Three crabs when I can't get Red Boat.

about 5 hours ago
Puffin3 in General Topics

‘Food is Meant to Nourish, Not Entertain’

A: I am aware that it is impossible.
B: I am aware the word came from the Simpsons

about 22 hours ago
Puffin3 in Food Media & News
1

‘Food is Meant to Nourish, Not Entertain’

Bet the dude is 'AMAZING' in the sack. LOL
"No dearest. What we are doing is only intended to procreate. That is why the lights must stay turned off".
God never intended us to actually enjoy any of our 'baser' senses".
(I think I must have had a weird dream about this subject once.)
"Putting food in our mouths must only be considered as a necessary 'bodily function. I TOLD YOU NOT TO DO THAT!"
I knew a guy who claimed to be a 'level seven vegan'. He never ate anything that cast a shadow. (Dead now. For some reason his vital organs shut down. Go figure eh?)

about 23 hours ago
Puffin3 in Food Media & News

How big of a Foodie are you? Take the quiz to find out!

I knew I was being 'used' by whatever food selling business it was that kept their ads popping up and I knew that was why they put up the 'quiz' but I did it anyway.
Now I'm going to wash my keyboard and try to forget about it. LOL

1 day ago
Puffin3 in Food Media & News

Bittman on French Food in France

+1
The French restaurant world has stepped on the 'PC' conveyor to mediocrity. As with all things 'PC' "everyone deserves a trophy". There are no 'losers' and definitely NO winners.
I'll let you all fill in the blanks about how this sad state of affairs has happened everywhere in every walk of life.
We can see the first 'PC' buds appearing in the primary schools. 'Miss Sally' goes out and buys every one in her class a little imitation gold plastic trophy. "We're all equal. No one is smarter or works harder than anyone else in her classroom.
Back to the fact that someone will bring a lawsuit against the MG b/c their restaurant didn't get a star. Same 'PC' BS. In this case 'BS' spelled backward is Socialism.

1 day ago
Puffin3 in Food Media & News

Fusia - General Teos Chicken

It's just a package of chicken. Throw it away. **** happens.
I don't think it's a safe subject for people here to be weighing in on.
There are 'newbies' here who may take someone's opinion as 'gospel' and end up cooking/eating something that may make them or perhaps someone with a low immune system very sick.
If anyone has the slightest doubt about the safety of any food about to be eaten for any reason throw the food out.
Just saying.

1 day ago
Puffin3 in General Topics
1

What's your favorite way to cook?

Same here. I stick to my plan. I used to intend to stick to my plan but often ended up 'free-forming' a dish. BIG mistake.....every time.
Nice clean work space. No music. All the ducks in a row.
Wine consumption idled back a bit.
Many moons ago I used to do my Keith Floyd imitation ie take a little sip of wine every time I set a spoon down. Next thing I was half-cut. That's when I would ask myself "what the hell does Escoffier really know anyway?".
Not now.

1 day ago
Puffin3 in Not About Food

What oil do you use to sauté with?

When I cook a duck I keep the fat and use it sparingly for 'special dishes'.
Given all the endless debate over what fats/oils are best/worst I think stating the obvious may be appropriate: 'All things in moderation'.
Humans evolved and thrived by 'grazing'. A little of this, a little of that'.

1 day ago
Puffin3 in Home Cooking

What oil do you use to sauté with?

Interesting point about ghee.
I've seen it for sale in the International' section in 1 liter plastic tubs.
What I don't understand is why it's so cheap. It cost me A LOT of money/time to buy unsalted table butter and turn it into ghee.
Why do you think the ready made ghee is so cheap comparatively? Have you tried the ready made ghee? How does it compare?
Thanks.

1 day ago
Puffin3 in Home Cooking

What oil do you use to sauté with?

For vegetables I use half a t of coconut oil and half a t of ghee......not table butter.
Basically it's a stir fry but for the first 30 seconds or so depending on the veg I put a lid on to draw out the water from the veg. Then lid off>water evaporates leaving oils.
Been reading not so good things about grapeseed oil lately.

1 day ago
Puffin3 in Home Cooking

Do you ate an orange in the bath tube?

https://www.youtube.com/watch?v=7OL66...
There are dozens on these RG radio shows on Youtube.
IMO BRILLIANT!
IMO

2 days ago
Puffin3 in Food Media & News

Smell Taste Memory?

How far back go you all go recalling the actual smell and or taste of something?
There are smells I can still smell from fifty five years ago. Same with tastes.
I don't mean 'this smell reminds me of a smell from years ago'. I mean I can here and now smell and taste a braised rabbit dish my mother used to make. There are other smells I can still now smell today from fifty years ago. First girl friend).
Roasted mallard duck. Elk and thousand Island salad dressing and thin sliced onion sandwich.
Do you all do the same?

2 days ago
Puffin3 in General Topics

Simple Way to Flavor Brown Rice

Soy sauce, peanut sauce have LOTS of salt. Especially the soy sauce.

2 days ago
Puffin3 in Home Cooking

Cutting Lasagna

The main reason people have trouble cutting lasagna after it's baked is b/c they do not put enough sauce of whatever type on top of the top layer and or they 'finish' the dish by covering it with cheese which when melted can become rubbery.
Consequently the top layer of pasta dries out like an old shoe making it difficult to cut cleanly into portions.
By pre-cutting the portions IF the top pasta layer does dry out a bit no worries.
Plus dealing with an 'oven hot' glass dish trying then to cut portions is nervous-making for many home cooks.

2 days ago
Puffin3 in General Topics

are my green beans goners?

Yes you have 'ruined' the beans by freezing then.

Jul 23, 2014
Puffin3 in Home Cooking

Cutting Lasagna

Not in my kitchen. I won't have one for a variety of reasons.
My dear MIL has one. She uses it to stack a weeks worth of dirty dishes before she uses it. To save money on her electric bill.
I wonder how many other people do the same?

Jul 23, 2014
Puffin3 in General Topics

Simple Way to Flavor Brown Rice

Are you saying that there is less selection of herbs and spices in Thailand than in the US?
I learn something every day on this site.

Jul 23, 2014
Puffin3 in Home Cooking

Cutting Lasagna

But then you have to wash the damn thing. Washing the lasagna dishes are already a PITA to wash.
Just build the lasagna then using a very sharp knife cut through it to make the portions you want then into the oven. Remove/rest and serve the pre-portioned portions. LOL
I like the idea of changing the lasagna noodles direction when building. Next time I'll do it that way. Thanks.

Jul 23, 2014
Puffin3 in General Topics

Seafood Main Course for 8 That Doesn't Break the Bank?

+1 on the rice cooker!
I've eaten more rice b/c I have a rice cooker in the last few years than ever before.
What's the common rice used with a shrimp creole? In 'Creole country'.
I'm going on a Cajun cooking voyage of discovery. Never cooked a single Cajun dish.
Do you all have any links to all things Cajun cooking? Forums etc.
Thanks.

Jul 23, 2014
Puffin3 in Home Cooking

Second entree idea needed

Maybe a small chili served on toasted buns. LOTS of beef.
Or a lasagna.

Jul 23, 2014
Puffin3 in Home Cooking

Seafood Main Course for 8 That Doesn't Break the Bank?

What do you and your buddies fish for? That's the key question IMO. If it's trout don't serve trout etc.
I'd make a LARGE amount of seafood lasagna. Two large oven proof glass rectangular casserole dishes.
Make a LOT of classic white sauce with lots of fresh fine chopped tarragon etc. Layer of white sauce>layer of lasagna>layer of white sauce to which you have sprinkled some smoked salmon or lox>more white sauce with even more assorted seafood bits sprinkled on. Push the boat out! Mussels/clams/calamari/octupus.... You get the idea. Now the secret ingredient: Some very finely sliced kielbasa or andouille sausage added to each layer. Kosher salt and fresh ground pepper and chile flakes are your friends. Lots of lemon wedges available. Lots of chilled Pinot Gris.
Hint: Before you put the lasagna/s in the oven slice through to establish the portions. This will allow you to serve 'pre-cut' portions.

Jul 22, 2014
Puffin3 in Home Cooking

How big of a Foodie are you? Take the quiz to find out!

I took the quiz . 93%

Jul 22, 2014
Puffin3 in Food Media & News

Source for Green Chickpeas?

To remove the shells just soak them overnight in a large container. Then take a hand full at a time and rub in the water. 99.99% of the shells will come off. Now turn on the water so it agitates the beans and use a chinese mesh ladel to skim off the shells which will want to float to the surface.

Danm spell check isn't working again on this site!

Jul 22, 2014
Puffin3 in B.C. (inc. Vancouver)

Cleaning carbon steel chinese clever

I'll try the Magic Eraser today. Thanks you all.

Jul 22, 2014
Puffin3 in Cookware