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My recipe calls for tomato sauce BUT

I stand corrected re. commercial tomato paste having seeds and skins. My apologies.

35 minutes ago
Puffin3 in Home Cooking

Food to eat while healing a sore throat

Salt will also change the PH in your throat very temporarily but baking soda is much more effective. Same reason brushing one's teeth with baking soda kills off the bad germs attacking teeth enamel.
It's a scientific fact that common viruses which cause flu and colds can not survive in a saline solution and especially not in a baking powder solution.
Funny old world.
Full circle. A common element such as baking soda will kill off germs in your mouth AND your counter tops. LOL
Go figure.

about 20 hours ago
Puffin3 in General Topics

My recipe calls for tomato sauce BUT

The problem is tomato paste is basically ground up whole tomatoes. Including all the seeds and skin. Both are the bitter part of the tomato.
You can add some sugar to camo the bitterness of the seeds/skins.
The reason all recipes calling for some form of tomato never call for adding say a whole tin of paste is b/c the result would be terrible. That's why the paste comes in such small cans too.
The 'umami' from tomatoes is found in the pulp only.
When I use tomatoes I only buy whole canned tomatoes or fresh. I put them in a food processor and 'pulse' until they are fine chopped then I sieve out all the seeds/skin BEFORE using the tomatoes in cooking.

about 22 hours ago
Puffin3 in Home Cooking

Food to eat while healing a sore throat

Strep throat is caused by a virus.
All virus's must have very specific conditions to survive and multiply. Two important conditions are temperature and the PH they are living in.
Change the temperature a few degrees and change the PH slightly and the virus will die.
Remember all those 'home remedies' to get rid of colds?
Put a mustard pack on the chest. Why? To draw blood to the chest which increases the temperature in the lungs slightly.
Put your head over a hot steaming bowl. Increase the temperature inside the lungs.
Ever see those funny mask gel packs you can heat up and wear like The Lone Ranger? Same thing.
Now the best part: Simply gargling with baking soda every half hour changes the PH in your throat/mouth.
You can kill off the cold/strep virus in a day by maintaining a more alkaline PH than the virus can thrive in.
Check out Goggle.
Whenever we feel any cold flu coming on a day of gargling with baking soda every half hour immediately kills off the virus.
Also a pinch of baking soda in your drinking water will move your body chemistry very slightly to alkaline.

about 22 hours ago
Puffin3 in General Topics

Ultra-fresh scallops...sear, or specialize?

B/c scallops have such a delicate flavor, especially when they are really fresh I'd advise against using basically anything that will mask the scallop flavor. That even includes using butter, especially table butter during the cooking.
We are lucky to get fresh scallops around these parts.
I take a SS pan> add half an inch of lightly salted water>bring just to the simmer>add the scallops>allow them to slow poach till barely cooked through. Turning once halfway through the cooking process. The time needed is always less than one would think. Less than a minute on each side even for large scallops. Remove from poaching liquid. Into warm oven while I quickly make a 'Sauce Velout'e' using the poaching liquid and adding a little whole milk to get the right consistency. Season.
A couple of Ts of the sauce on a hot plate with the poached scallops set on top.
To keep the palette fresh a nice glass of cool, not cold Pino Gris.
Happy Birthday.

1 day ago
Puffin3 in Home Cooking

NBC's Food Fighters?

1 day ago
Puffin3 in Food Media & News
1

Best book for improving cooking skills?

J Pepin. Get his books. All of them. Study his techniques. Nuff said.

2 days ago
Puffin3 in Home Cooking

Best way to box up cookbooks for long-term (2-3 years) storage?

+1

2 days ago
Puffin3 in Not About Food

What color should fresh Wild King Salmon filets be??

Way back when I was commercial fishing we would give the 'white' Springs away at the dock. Only the 'you-know-whos' would take them. They would be waiting for them before we got moored at the dock.
Funny old world.
There is something odd about the price.
I'd check around.
LOTS of scams happen in the fish industry.

Jul 27, 2014
Puffin3 in General Topics

Hell's Kitchen winner-Spoiler

Maybe that's why she's (maybe) homeless.
She could always add a 'chefs apron' to her pole dancing gig.

Jul 26, 2014
Puffin3 in Food Media & News

What is the best way to prepare steak at home?

IF any one bothers to ACTUALLY watch this video AND they ACTUALLY follow Heston's method TO THE LETTER then they will have cooked the perfect steak'.
If only...............sigh.
Pearls before swine I fear.https://www.youtube.com/watch?v=nhOV8...

Jul 26, 2014
Puffin3 in Home Cooking
1

Soy Sauce: Does the Brand Matter?

Found 'I Ho Yuan' on Google. $21.00 for 125 ML!
I've put it on my Birthday/Christmas 'wish-list'.
If one of my family gets it for me I will let you all know what it tastes like.

Jul 26, 2014
Puffin3 in General Topics

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.

Jul 25, 2014
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.

Jul 25, 2014
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.

Jul 25, 2014
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.

Jul 25, 2014
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.

Jul 25, 2014
Puffin3 in Food Media & News

Would you stuff "deviled eggs" with a meat/protein blend?

Fine chopped lox with fine chopped watercress mixed into the egg yolks with a little japanese mayo S&P. Yummy!
Or smoked fish of any kind. Trout is excellent. Pickerel/whitefish anything really.
(Must use watercress or parsley as other 'greens' can hide the taste of the fish/mayo/egg yolk IMO)

Jul 25, 2014
Puffin3 in Home Cooking

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.

Jul 25, 2014
Puffin3 in Home Cooking

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

Three crabs when I can't get Red Boat.

Jul 25, 2014
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

Jul 24, 2014
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?)

Jul 24, 2014
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

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
Puffin3 in General Topics
2

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.

Jul 24, 2014
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'.

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
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

Jul 23, 2014
Puffin3 in Food Media & News