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Chicken liver pate with hearts?

Will do later today.

43 minutes ago
Puffin3 in Home Cooking

Why boil brats?

"Prick" the sausages???????????
If I'm not mistaken the whole point of cooking sausage meat in some sort of casing is to PREVENT the moisture from escaping.
Goes to show trusting what we read is not always a great idea......even from 'Allrecipes'.

44 minutes ago
Puffin3 in Home Cooking
1

Chicken liver pate with hearts?

Update:
Well I made the pate' yesterday.
Cleaned and thoroughly washed all blood from the hearts and liver. This took some doing.
I slow simmered the livers and hearts together in Kosher salted water. Then another thorough rinsing.
In batches in the food processor.
Used Dry Marsella to deglaze the saute pan which had slow cooked the shallots (lots) and diced pancetta (two 1/4" thick slices cost me $10.00 bucks!) and fresh thyme and rosemary and unsalted butter. Added the reduction to the livers/hearts. The hearts turned out very tender due to the low and slow simmering.
Added enough warm unsalted butter to make each batch creamy smooth. (I went through a LOT of unsalted butter!) I didn't sieve b/c I took a long time carefully cleaning the livers/hearts first of any gristle/blood in the hearts.
The result is about fifteen pounds of really tasty smooth, but not 'mouse-like' creamy pate'. Not gritty. Today I'll make up little aluminum trays with those plastic lids and what I don't give away I'll freeze. Not forgetting to pour a little more warm unsalted butter on top with a few thyme leaves for 'pretty'.
I should mention that the livers and hearts were from genuine free range chickens who spent their short lives hiding from eagles and hawks and dogs and raccoons while scratching for a living.
Otherwise I wouldn't have bothered going to all the expense and labor.

about 1 hour ago
Puffin3 in Home Cooking

Salad dressings

I work within Escoffier's basic ratio of 6 parts best OO and 2 parts of wine vinegar. Then add whatever else I feel like.

about 1 hour ago
Puffin3 in Home Cooking

best cruise food

A few thoughts:
I worked on an Alaskan cruise ship for five years. Leave Van.>'Inside Passage' going up>West side of Van. Island going 'down.
'New Territories' owner and officers. Filipino wait staff.
Chinese in the engine room.
Every night was 'theme night' except the first and last nights.
These were buffet type meals. All you could eat huge tiger prawns/Australian lobster tails/rib eyes. You name it!
Second night
Italian'. That was all that was on offer. LOTS of pasta dishes and pizzas. ETC ETC. Each night the menu shunk and the quality plummeted. LOL
On the last night? Huge buffet. The huge tiger prawns and lobster tails and rib eyes were all mysteriously found in the walk-in.
The Chinese workers were NEVER seen by any passenger.
There was a little game on each voyage: A large chart of the inside passage was put up and an officer plotted our course through the Inside Passage each day on it with a grease pen. The game was to guess how many miles the ship had travelled each day. You made your estimate on a piece of paper and put it in a little box. The next day the passenger who had guessed closest got a prize.
Problem was the same officer who came down from 'above' and put the course on the chart each day at four PM was always drunk. The other problem was he always positioned the ship about a twenty nautical miles from where we actually were at that point in the voyage.
Me to the drunk officer: "See? We're passing Sarah Light off our starboard side. You've got our position twenty miles from here". Officer: "No one knows".
Me: "I know". Officer: "I go now".
That was on my first 'voyage'. It happen every 'voyage' for five years!
Food: compared to your basic decent restaurant: 3/10.
Question:
We're thinking of taking one of who canal cruises through N. France etc. Any suggestions? The ads look beautiful on TV. How's the food etc?
Thanks.

about 1 hour ago
Puffin3 in General Topics

Why boil brats?

When you "boil" any protein.....including sausages the protein strands contract and squeeze out the moisture. Slow simmer and the protein strands stay relaxed and what you are eating will be moist.
This applies to any form of protein.
Heston Blumenthal is considered by his peers as one of the best chefs in the world. He 'simmers' protein based foods not "boils". As do I.

1 day ago
Puffin3 in Home Cooking

Chicken liver pate with hearts?

What marinade would you use?
I like any heart.

1 day ago
Puffin3 in Home Cooking

Can I substitute celery root for celery?

IMO the intensity of the celery root is dependant on how old it is. For one thing.
I only use celery root if I want a 'celery' flavor......which is seldom.
I have found it's important to thoroughly cook the pieces of root pieces until very soft and then sieve the pieces. You would be surprised at how many little sharp/tough bits still remain even in the well cooked root.

1 day ago
Puffin3 in Home Cooking

Chicken liver pate with hearts?

I've just been given about fifteen pounds of fresh frozen chicken livers and hearts mixed in together. Three bags.
I'm going to make pate' with the livers of course but I was thinking of using the hearts also. I'd cook the livers in the usual way separately.
Then I'd cut the hearts in half and pan fry them till just cooked through then cool them then into a food processor to fine chop them then sieve them and add to the the sieved livers.
This sounds pretty basic I know.
My question is has anyone here made pate this way and if so how did you like the results and are there things I should watch for?
Thanks

1 day ago
Puffin3 in Home Cooking

Draining pasta?

I use a large chinese type ladle. The type with the bamboo handle.
Works fine for me.

1 day ago
Puffin3 in Home Cooking

Refinishing Knife block

Looks like maple to me.
I had a rather shocking thing happen a few years ago.
I should preface by saying IMHO I am VERY clean in my kitchen. To the point of being somewhat 'anal'. That includes everything in the kitchen.
Our neighbor's friend, who makes a side-living doing this came over with some sort of 'black light' device used to illuminate in the dark anything that is bacteria.
He did our bathroom and I was astounded at the bacteria! It was everywhere!!!!!!!! Even on the ceiling!
Next we covered the windows in the kitchen with black plastic which he had brought along. 'Painters tape' works well.
(We agreed to pay him for his time BTW).........in frozen genuine 4 pound free range roasting chickens.
I literally gasped when the lights were turned off!
Virtually every surface was 'loaded' with bacteria. The cleanest surface was the countertop which I had cleaned with a light solution of bleach and hydrogen peroxide before he arrived.
I have never had a knife block but I'm guessing had I had one on the counter it too would have been pretty GD bacteria covered. God knows what the black light would have shown down deep where the knives would be sitting.
The 'dirtiest' place after the drain in the sink and underneath the sink where the garbage pail sat was the stovetop and all the surfaces around it.
I keep all my knives laying flat in a drawer lined with a washable plastic mat. The mat prevents the knives from sliding around.

Sep 28, 2014
Puffin3 in Not About Food

Leftover Pumpkin Purée

You can use cinnamon. Do you have any mace? If not don't worry.
Do you have any frozen 'puff-pastry'?
If so make some pumpkin filled
'bridies'.

Sep 28, 2014
Puffin3 in Home Cooking

Hamburger and mashed potatoes?

The basic hamburger became famous b/c it was/is food you can eat with your hands. Same with fires.
If you are offering 'mashed' potatoes with the burger you are then into needing flatware and a plate and some people will want gravy and next thing the whole 'finger-food' appeal of burger and fries goes out the window. IMO.

Sep 28, 2014
Puffin3 in General Topics

Hamburger and mashed potatoes?

The basic hamburger became famous b/c it was/is food you can eat with your hands. Same with fires.
If you are offering 'mashed' potatoes with the burger you are then into needing flatware and a plate and some people will want gravy and next thing the whole 'finger-food' appeal of burger and fries goes out the window. IMO.
The OP posted "hamburger" I assume meaning 'a' hamburger' like from Wendy's.
Salisbury steak is ground meat formed into a patty.

Sep 27, 2014
Puffin3 in General Topics

Frozen Chinese food?

Well I bought a carton of 'WONG WING' Sweet and sour Pork yesterday. You know how some names pretty much describe what the item is? 'WONG' is the word I'd use to describe my decision to buy this crap.
Unbelievably terrible! And I'll eat pretty much the worst CF on the planet normally.
I followed the directions on 'nuking' the plastic bags. Couple of holes poked through the bags so they didn't explode.
Pork was tasteless and dry.
Breading was thick....of course, and soggy and tasteless.
But what really had a LOT of flavor was the brilliant red sauce. LOTS of it ....of course, and it tasted like a four year old was given the ingredients and told to just "come up with something that is a liquid".
Too much of everything and not anything that remotely resembled SS sauce.

Sep 27, 2014
Puffin3 in General Topics

Slow-fried french fries

I saw the following method on ATK a couple of years ago and I've cooked fries tis way since. Excellent results:
I use 'Kennebec' potatoes.
Cut into about 5/16", no bigger. Unpeeled but washed and patted dry. Into good size pot for safety.
Say four potatoes.
Cover with room temp. oil. I use sunflower b/c it's reasonably cheap.
The oil is about an inch above the potatoes.
Turn burner to med. heat.
Soon the potatoes are bubbling happily away. The oil doesn't need to be screaming hot.
ATK said when the potatoes stop bubbling b/c of the water leaving them they are ready. They are then nice and brown.
One thing they stressed was NOT to 'play' with the potatoes when they are cooking. This works. LEAVE them alone!
Chinese ladle to remove potatoes from the oil. Into bowl lined with paper towels. Sprinkle on some Kosher salt.
The results are really good. Fries are not greasy.
If you cut the fries too small they will get crunchy. Some like them that way,

Sep 27, 2014
Puffin3 in Home Cooking

Canning questions (am I going to give my friends a jar of botulism)

IMO threads concerning food safety are not a good idea.
It's really easy for an OP or a casual CH visitor to misunderstand the information offered in good faith.
Best to speak directly with someone who is experienced. In this case visit a FM and ask someone who's selling a quality product. They will generally be pleased to give you specific advice. (Don't forget to buy a jar of jam from them.LOL)

Sep 26, 2014
Puffin3 in Home Cooking

Looking for the name of a long-closed restaurant in Vancouver

If someone were to compile a book of closed Kits restaurants it would look like the full collection of the Encyclopedia Britannica. LOL

Sep 26, 2014
Puffin3 in B.C. (inc. Vancouver)

Recipe ideas for picky husband?

DAMN! I posted about getting extra life insurance BEFORE I read your post. LOL
Just heard about a local man of thirty with a wife and two kids. He died of a heart attack while pushing a grocery cart full of crap food items towards the check-out line.
(I think I'll give the frozen chinese food aisle a pass today.)

Sep 26, 2014
Puffin3 in Home Cooking

Frozen Chinese food?

Going to Thrifty's today to check the CF out. Will report back.

Sep 26, 2014
Puffin3 in General Topics

Pale Bearnaise sauce

Yup. Or maybe the chickens laid 'albino' eggs. You decide. LOL

Sep 25, 2014
Puffin3 in Home Cooking

Frozen Chinese food?

That would require a subjective opinion which would then be meaningless. LOL

Freezing Lasagna

I assemble the lasagna but before I put it in the oven to bake I cut through it to make about 3 1/2" - 4" squares. That way the squares lift out of the pan easier. When it's completely cooled I remove each slice and wrap each one in plastic wrap then into the freezer. When I want some I just unwrap it and use the plastic wrap to cover and nuke it.
Never had any problems this way.

Sep 24, 2014
Puffin3 in Home Cooking

Do you have a favorite fruit juice?

I like the juice from fermented hops.

Sep 24, 2014
Puffin3 in General Topics

Do you have a favorite fruit juice?

"Hello Julie Child. What is your favorite wine to go with this meal?" Julie: "Gin".

Sep 24, 2014
Puffin3 in General Topics
1

Frozen Chinese food?

I just noticed in the freezer section of my local grocery store a line of frozen chinese foods. About six basic 'classics'.
Chow mein, chop suey, almond chicken etc.
They are packaged in the classic waxed cardboard take-out boxes.
Looks like they can be 'nuked'.
Has anyone tried them? And if so are they any good?

Sep 24, 2014
Puffin3 in General Topics

ISO Fancy, elegant plated dessert

You had to ruin it! LOL

Sep 23, 2014
Puffin3 in Home Cooking

Why boil brats?

HB basically slow poaches the sausages then lets them dry on paper towels a bit then he gently lightly browns them in a medium heat pan using a little walnut oil.
Served with mashed potatoes that were first baked and had the potato scooped out then served with brown onion gravy.

Sep 23, 2014
Puffin3 in Home Cooking
1

(Silly) question about ingesting soap.

It appears your mother was unsuccessful after all.

Sep 23, 2014
Puffin3 in Not About Food

Can I substitue anchovy for the salted shrimp in this recipe?

Yes you can. You can also use fish sauce. You'll just get a slightly different flavor.

Sep 23, 2014
Puffin3 in Home Cooking
1