Karl S's Profile

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Best type of pan for caramelizing mushrooms?

On the stovetop, T-Fal Ultimate non-stick.

But my preference is simply to roast them in a very hot convection/toaster oven (450F) on foil-lined tray.

about 24 hours ago
Karl S in Cookware

corned beef

That's gelatin.

May 20, 2015
Karl S in General Topics

Can I save these dried split peas?

She doesn't have freezer space.

May 17, 2015
Karl S in Home Cooking

Can I save these dried split peas?

Put a couple of layers of paper towels on a cooking sheet/pan and lay the peas in a single layer on them, and put them in a preheated 200 degree oven for 15 minutes and then take them out, transfer them to another layer of paper towels in a single layer and let them completely dry for a couple of hours before storing.

May 17, 2015
Karl S in Home Cooking

Arrrgh! Please help settle tipping argument!!!

Not necessarily. 8 years ago was just before the depression.

May 16, 2015
Karl S in Not About Food

Dover sole price

A story: Liverpool salt was an (in)famous staple commodity in the British Empire. Famous as a quality standard in Britain, infamous in parts of the Empire like India where domestic production was restricted to make a market for the English salt. The area around Syracuse NY became a notable salt production center in the 19th century. The creation of the town of Liverpool NY allowed the product to be sold internationally as "Liverpool salt". ...

The common names for fish species vary widely. Just think of the many names for Morone saxatilis, also called (Atlantic) striped bass, striper, rockfish, et cet. Microstomus pacificus is a Pacific righteyed flounder that was called slime sole or slippery sole, but that fisherman realized look something like the true sole (Solea solea) that got the market name of Dover sole when the port of Dover on the English channel became the port with the greatest landings of the fish (which comes from the eastern Atlantic Ocean and Meditterean Sea, not just the English Channel and North Sea...).

PS: Selling fish in filleted or steak form allows a lot of, um, interesting marketing tactics. If you learn more about whole fish, and sources of buying it whole, you are a more empowered consumer. (It's one reason the Chinese may think Americans are ignorant consumers of fish when we buy ours already dead and filleted, while they strongly prefer to buy them whole and alive - they are much more likely to know what they are really getting, and getting it fresh.)

May 14, 2015
Karl S in General Topics

Dover sole price

Nope. It's a Pacific flounder, which is allowed to be sold under the Dover sole name in the US (almost all of what is sold as "sole" in the US is flounder or fluke). Not the same flatfish - different species, different genus, different family, within the same order Pleuronectiformes. .

May 14, 2015
Karl S in General Topics
1

Is it ok to eat many eggs?

And the closer you are to your goal weight, the harder it is. So a very overweight person has an easier time losing the first 10 lbs than someone near their goal weight has of losing the same amount. Never compare. And, if one has dieted repeatedly in life, the body develops means of resisting/coping. It's not linear.

Biggest Tip Ever?

Not counting tips on breakfast/lunch meals, I'd say 50%.

May 12, 2015
Karl S in Not About Food

What to do with tough skirt steaks

IT was likely the silver skin. You do need to remove most of it, and most bulk skirt steak has it (there's a reason it's a value buy: you have to do the labor of removing the finer silver skin). Bits here and there are OK.

May 11, 2015
Karl S in Home Cooking

Has Hellman's Mayo really changed?

It sounds like what happened to Thomas' English muffins, as they made the top-half a quarter and useless, while house-label supermarket muffins are better (even the Thomas' delivery guys admit it, try to complain up the ladder, to no avail)....

May 11, 2015
Karl S in General Topics

pea soup (fresh peas)

May 10, 2015
Karl S in Home Cooking
1

Arrrgh! Please help settle tipping argument!!!

Also each municipality.

May 10, 2015
Karl S in Not About Food
1

fine sea salt---what brands are good?

I agree. But it's a shibboleth of showing that a chef or recipe writer cares to specify (but without it meaning much; moreover, to be that specific without specifying weight is, well, kinda useless).

May 10, 2015
Karl S in General Topics

Identify type of lemon at Trader Joe's

right, and odd lots of small lemons could be snapped up by TJs. If that's the case, they are likely small Eurekas or Lisbons. Possibly more likely to be Lisbons this time of year (they bear most heavily in from mid-winter into spring, IIRC, unlike Eurekas that bear most heavily from fall into winter, though both varieties can yield year-round).

fine sea salt---what brands are good?

Except that it's typically specified in recipes as a signal to mean non-iodized salt. Almost all commercially available salt is, ultimately, sea salt.

May 10, 2015
Karl S in General Topics

Identify type of lemon at Trader Joe's

An overview of lemon cultivars:

https://www.hort.purdue.edu/newcrop/m...

May 10, 2015
Karl S in General Topics

Arrrgh! Please help settle tipping argument!!!

HIstorically, it has been pretax. A number of people have found it easier to focus on the bottom line gross post tax number, and that practice spread. But many people maintain the historical practice, so servers cannot reasonably expect that everyone will tip on the gross post-tax amount

May 10, 2015
Karl S in Not About Food

Arrrgh! Please help settle tipping argument!!!

At least $131. I'd leave $135 or more. You are free to tip on the total, but the tip is "owed" on the pretax amount. It should NOT be a source of spousal argument. Both approaches are *reasonable* and neither should be shamed.

May 09, 2015
Karl S in Not About Food

fine sea salt---what brands are good?

For fine sea salt, the only distinguishing quality is that it's not iodized and has no anti-caking additives. So Diamond Crystal, the gold standard for ordinary US salts, should be fine. (Almost all typical salt was at one time sea salt.)

The problem with baking recipes calling for sea salt is if they don't specify weight, you have a hard time figuring out what the recipe writer is using unless they tell you in the forward or general notes (which they sometimes do).

May 08, 2015
Karl S in General Topics

Why do almost all chicken and turkey sausages have pork casings??

Sheep casings are smaller - typically used for breakfast links. They are also not as abundant as hog casings. I don't think sheep casings are normally kosher, because they come from the normally non-kosher hind part of the animal. So kosher producers generally use collagen casings or no casing.

May 07, 2015
Karl S in General Topics
1

What is smoked miso?

And how is it made and can it be purchased ready-made?

Is it simply miso with liquid smoke added?

May 06, 2015
Karl S in General Topics

is salt really heated to 1200 degrees F?

And vomit, piss and crap in it.

May 05, 2015
Karl S in General Topics

We just butchered a pig - Fresh "Ham" Slices

How do ham steaks fare in such a braise (as opposed to shoulder cuts)? To me, ham and shoulder are such different cuts: shoulder is much more forgiving in a braise, because of its abundant collagen content, which ham soooooo lacks.

May 02, 2015
Karl S in Home Cooking

We just butchered a pig - Fresh "Ham" Slices

A fresh ham is simply an uncured leg of pork, a gorgeous thing. The "ham" = upper half of the leg. As in hamstrings.

http://cooking.nytimes.com/recipes/12...

May 02, 2015
Karl S in Home Cooking

We just butchered a pig - Fresh "Ham" Slices

I am not a fan of fresh ham steaks: the fresh ham, to my mind, is best served as a roasted joint (in one glorious whole thing, or cut into sirloin and shank halves), with the fat cap on and the skin scored, and not overcooked. It doesn't have a lot of collagen like the shoulder, so it doesn't braise well, either. Pounded fresh ham steaks could be treated like schnitzel (chicken fried (ham) steaks) - cooked quickly.

May 02, 2015
Karl S in Home Cooking
1

Is it ok to eat many eggs?

Chowhound is a pretty bad place to ask for medical and dietary advice.

Curry Powders And Heat

If you don't care about authenticity, you could add sumac, which I believe is used in Indian spicing, but not necessarily in curries. .

Apr 29, 2015
Karl S in General Topics

ISO Italian White Beans recipe

Was it served hot, warm, tepid or cold?

What was it seasoned with aside from salt? Black pepper? Vinegar? Oil?

Was there any garnish? Any other visible ingredient other than the beans?

Apr 29, 2015
Karl S in Home Cooking

no-bake dessert challenge

This is a sublime dessert. It is a posset. A posset is like a curd or custard, but with no eggs. Citrus and sugar and heavy cream.

Lime and Lemon Posset

• 2 cups heavy cream (if you can, try to find simple pasteurized cream (which is hard to find in most supermarkets nowadays), rather than ultrapasteurized cream – the ultra stuff has less flavor and is full of gums to make it seem thicker than it is, and is not as good for a simpler, pure dessert like this one)

• 2/3 cup superfine or granulated white sugar (and it must be white sugar - brown sugar won't work; you will need an extra teaspoon for the garnish, as noted below)

• pinch of salt

• 2 tablespoons freshly squeezed lime juice (you might want to remove the zest for the garnish first – wash the rind well under warm water before zesting, as citrus rinds are waxed (and full of pesticides if not organic); if it’s not fresh, it won’t taste the same – it will have all the acid but have lost much of its floral flavors)

• 3 tablespoons freshly squeezed lemon juice (ditto)
For the garnish:

• 1 teaspoon finely grated lemon zest

• 1 teaspoon finely grated lime zest

• 1 teaspoon superfine or granulated white sugar

Over medium-high heat, bring the cream, sugar and salt to boil in a pan or pot, stirring until the sugar is dissolved. Boil for 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat, and stir in the lime and lemon juice, then cool for 10 minutes. Stir again, and divide into up to 6 ramekins or custard cups. Cover and chill at least 4 hours or overnight. The posset keeps for many days if kept chilled. When ready to serve, mix together the ingredients for the garnish and sprinkle evenly. (365 calories per serving if divided 6 ways; 550 calories per serving if divided 4 ways. It's very rich, but people adore this very old-fashion dessert.)

Apr 29, 2015
Karl S in Home Cooking