crt's Profile
Steam, don't boil those hard cooked eggs.
I rarely have trouble peeling hard cooked eggs using boiling water. Yes it is a fact that older eggs peel easier. And that's what I tend to use when hard cooking eggs. Eggs that have set in the frig at least for a week and as long as two weeks when brought home from market. For years I've used the method from our Better Homes and Gardens 'New Cookbook' and I don't have 'off colored' yolks. At the end of the 15 minute cook period drain the water and flush with several pots of cold water fill one last time and add ice. Viola! No 'off colored' yolks!
Need recipes for canned sardines
I recently made a grilled sardine sandwich on rye bread.
Although they're not as healthy for you, the boneless skinless are more mild tasting than those with skin & bone.
My grilled sardine sandwich was 1 tin of olive oil packed boneless skinless sardines emptied into bowl along with the olive oil. Mash well with fork. Add 1 heaping teaspoon of mayo. The juice of 1/2 lemon. 1/2 grinder twist Trader Joe's Pink Himalayan salt. 1/2 grinder twist Trader Joe's 4 Peppercorns mix. For extra lemon flavor measure a few good shakes of lemon pepper. Mix all well.
Spread desired amount on piece of rye bread. Top w/deli slice of swiss cheese. Top with the other slice of rye. Sprayed on good amount of olive oil flavored non-stick cooking spary. Lay sparyed side down on a well heated (w/medium to medium high burner flame) cast iron skillet. Spray now top bread with the 'OONSCS'. Toast each side to golden brown.
It was really good but a little rich. I'm thinking because of the olive oil added. Next time, and I suggest for anyone who wants to try this, drain off olive oil place couple of layers of paper towel on plate/paper plate carefully remove fish pieces from drained tin place on paper towel cover plate and gently daub off as much as possible OO remaining on sardines. Then add to bowl mash and continue adding ingredients.
Stuffed Jalapenos...Redux
Oliver. I guessed you missed the part where I stated the blended cream cheese mixture contains the 'whole' chopped jalapeno i.e. 'with diced jalapenos, seeds and all'. The heat is essentially reintroduced into the stuffed half of the deseeded and deviened jalapeno via the cream cheese mixture. And, in order to stuff the sliced halved jalapenos you have to deseed and devein them.
Tain't rocket science or brain surgery here. It's about a fairly simple recipe and few common techniques that produce a tasty treat. One that isn't really intended to blow the top of your head off with HEAT. But rather one that enchances the taste and flavors of its ingredients.
And yes it does take quite a bit a searching through the old jalapeno bins at the various markets where I shop but if one is persistant one can usually find bite sized jalapenos. And yes sometimes I have to settle for slightly bigger jalapenos where a bit is left after one bite. But you can etiher discard that tiny bit left or...take a quick second bite and finish it off.
Stuffed Jalapenos...Redux
We've been experimenting with various cream cheese concoctions, or blends if you will, lately here at home. One is cream cheese blended with diced jalapenos, seeds and all, & chopped cilantro. Great on, of course, a bagel. Also great as a spread for any type of sandwich! A real switch up from mayo, mustard, etc.
With the stuffed jalapeno thread in mind, decided to slice in half then deseed and devein bite sized raw jalapenos. Reintroduce heat by adding a dollop of the jalapeno cilantro cream cheese and top with...(wild) Canadian Capelin roe!
In a word, we found it YUM!
Restaurant Quality Steak (ribeye)
I get bagged on for it but I don't care anymore. I use the GFG and I get a pretty darn good sear on my steaks. Here's my recipe and method (and what I enjoy with it)...
Garlic Grilled Steak...
Plug in the GFG and let it heat up for at least 10 minutes.
Take 3/4 to 1 inch steak of your choice & warmed to room temp (I usually like either a rib eye or New York strip steak). Optional rinse with water and pat dry with paper towel. First one side, then the other...Squeeze on several drops of lime juice over the meat don't drench and spread it around with your finger to cover it completely. Sprinkle on a fair amount of meat tenderizer and poke over completely preferably with a meat fork. Coat over with butter-flavor non-stick cooking spray. Next sprinkle on a generous amount of garlic powder. Finally add a generous amount of fresh milled black pepper.
Place in the GFG and grill to desired doneness. Let steak rest approximately 5 minutes before eating.
I've found that the heat up time I recommend and 6 or 7 minute grilling time produces a great tasting steak with a seared crust top. I I could be wrong, but I think the seasonings recommended also help in producing the seared crust top.
Oh so good with my Baker Blue baked potato. Baked potato split mashed with a 'moist' blue cheese added & melted under a broiler & then drizzled with Mexican crema (a table cream) 'all mixed up'.
As far as a 'restaurant' quality steak is concerened? As far as I know you'll never be able to purchase one in any store/market as you can only buy Choice (grade) cuts there. Prime (grade) cuts are reserved for the restaurant(s) industry.
Alexia Brand frozen potatoes & onion rings?
They're not to bad for precooked/packaged wedge style potatoes. But I think you can make a variety of seasoned wedge fries so easy and better at home...and chearper as well.
As for onion rings. Well I've never made them at home. The prep/process/cook just seems like to much of a hassle. Recently bought a bag of Kroger breaded (sweet onion) onion rings. They were the bomb, a good bomb that is! Excellent dipped in Sriracha laced mayo!
Would you eat gulf shrimp
Scientists, academia ones, not ones from the Dept. of Energy being paid by grants from BP, are now re-thinking the micorobe theory. In fact it seems that these microbes may have only consumed 10% of the spill. They are finding the the bottom is still oily...and dead.
So again I can certainly understand anyone's apprehention when it comes to consuming seafood from the Gulf region.
http://finance.yahoo.com/news/Scientist-finds-Gulf-bottom-apf-1777146639.html?x=0&.v=1
Stuffed Jalapenos: "Mexican Sushi"
I don't know it all either, small h. But I've been put down here on Chowhound more than once for a recipe or a cooking technique or for whatever. I actually got put down becuase I use the George Foreman Grill to cook my steaks! I understand the everybody's a critic thing, but it's all in how it's done. Or not done...
"It seems like the jalapeno would overpower the delicate flavor of the tuna. I love both items, tuna and jalapeno, and would try it for sure. Most of the fish used in sushi are such light flavors and need little added to be wonderful, but then we do use Wasabi & Ginger, both which are strong flavors. Let us know how your Mexican Sushi comes out, it does sound interesting!!" - Nanzi
Stuffed Jalapenos: "Mexican Sushi"
A thousand pardons. I often forget how snooty, uppity, and downright know it all Chowhounders can be.
Shashimi. There. But I guess even that wouldn't satisfy some of the hard core Chowhound crowd since shashimi is primarily thinly sliced raw fish served only with a dipping sauce. And the fish, which turned out to be sushi opps sashimi grade salmon, will be chopped, (added to the jalapeno boats, then drizzled with the ponzu sauce and I also decided to swril on some Mexican crema and top with a little sliced onion. Oh heck. Now I guess I have to change the name of the darn things. Hmmm. Wait, I've got it. Chopped Salmon Sashimi Jalapeno Boats w/ponuz sauce, crema & onion! Oh darn. Will that be correct? I was planning to serve them with some Jasmine rice on the side. Now would that be considered as sushi? I don't know anymore. And by the way the peppers will be deseeded and deveined so they won't be so hot and shouldn't overpower the flavor of the salmon.
P.S. small h. You forgot to correct me further. I did forget but I did know that jalapenos are actually a fruit...not a vegatable. Someone was bound to tell ya. It might as well be me.
Stuffed Jalapenos: "Mexican Sushi"
Stuffing vegetables is, of course nothing new. All kinds are stuffed with all kinds of different foods and other vegetables. And since I'm on vacation this week and we're in for a little rain today and cool partly cloudy low 60 degree weather this week it's perfect for contemplating new foods and making them happen in the kitchen.
Back to stuffing veggies! From the title it seems that stuffing jalapeño peppers is becoming quite popular. Several of the Food Network celebrity chefs have recently featured them. For me though, it seems some of their recipes are a little too complicated or over the top. So after all the simple but flavorful cream cheese recipes we've been coming up lately I've decided to keep it simple with the stuffed jalapeños and a stuffing I've yet to see or hear off and go with a fusion style. Truth is, I like simple and uncomplicated as I think I've shared before. Sometimes you can get great flavor out of just a very few ingredients.
So here's my idea for (halved) stuffed jalapeño peppers I'll call Mexican Sushi! Where east meets south of the border! Fresh olive oil pan roasted halved jalapeños stuffed with chopped up sushi grade tuna and drizzled with ponzu sauce and garnished with chopped green onion or chives! Living here in the OC in So Cal all these ingredients as so easy to come by!
your best deviled eggs please
Spicy Asia Style!
I'm going to make it today. Yolk mixture, simply yolks,mayo and, as Samuel Jackson's charcter said in Jurasic Park, 'Hold on to your butts," Sriracha! Oh yeah! I don't think I'll need any other seasonings with the Sriracha. Talk about flavorful and a kick!
Boiled Egg Frustration - Peeling
Oh yeah. Butter and eggs have always been a perfect match. That's all I use. That's all I've ever used. It's all that needs to be used. Well except for bacon fat! Oh fond rememberances of staying at my grandfolks house. Grandma would crack those eggs into a pan that had just fried up a load of bacon. YUM!
Need help to cook steak.
Chuck the pans & the stove tops/ovens. I've never had a bad steak done on my George Foreman Grill.
I'm not a big fan of all the gourmet ways of cooking a steak that have come about over the years and with the advent of the Food Network. I'll take my blue cheese on my Baker Blue Baked Potato, thank you. I love the flavor steak itself and the enhanced flavor you can get with just a few simple ingredients.
I plug in my GFG and let it warm up for a full 10 minutes, not like the five recommended. Take my 1" thick rib eye or New York steak warmed to room temperature and...First one side then the other Squeeze on several drops of lime juice over the entire side Sprinkle on a fair amount of meat tenderizer Poke side over with a meat fork Coat with butter flavored non-stick cooking spary Sprinkle on a generous amout of garlic powder Finally add a generous amount of fresh milled black pepper.
Place on the GFG and grill to desired doneness. Remove from GFG and let rest for about 5 minutes. I enjoy it with the Baker Blue mentioned above. That is Trader Joe's Salem Blue blue cheese added to a split and fork mashed baked potato and then set under the broiler (toaster oven). OHHHHH. That TJs SB blue cheese is a very moist blue and not dry like most you find in 'regular' stores and melts perfectly. After fully melted remove and incorporate the cheese with a fork into the mashed insides. Now pour in a desired amount of crema Mexican (a Mexican table cream) and mix in as well. You'll never go back to the tired ol butter/sour cream & chives. I haven't.
Beef Liver - Do you choose to eat it?
Simply for your consideration. You can take or leave whatever you want from this.
"Study: Grass-Fed not Safer than Conventional Beef"
http://www.foodsafetynews.com/2010/08/debate-conventional-v-grass-fed-beef/
What's the difference?
Yeah. I've pretty much come to the conclusion that when somebody references Wikipedia, those who reference it as well come back with a response such as yours. Whatever.
What's the difference?
Acutally I didn't read through all the responses, so I didn't know 'why' that others weren't using curry powder for years and years. I do have a bottle of TJs curry powder on a shelf in my cupborad. I too rarely use it. Not being an expert on Indian cuisine I have to admit that I too recently learned the difference between the two, curry powder and curry. Aren't the Internet and Wikipedia great tools, Harters? ;-)
What's the difference?
Could b wrong, but I believe OP meant 'curry powder'. Curry powder which indeed like garam masala, is a spice mixture.
Would you eat gulf shrimp
You're welcome Pinus. As with any topic, no matter the subject, often times there are people on both sides who are highly defensive of their beliefs to the point that they will totally discount each other. Unfortunately that usually doesn't foster understanding and respect for each others belief.
Would you eat gulf shrimp
For what it's worth. I can certainly understand a persons concerns with consuming Gulf shrimp.
I'm sure we've all heard about the microbes that are present in the warm waters of the Gulf that have consumed a good amount of the oil from the spill. And I think there is some concern among scientists about those microbes, which are in turn consumed by other larger organisms and so on and so on and thus 'moving up the food chain'.
I also think there is yet much more research that needs to be, and is being, done to make any real determinations as to the continuing and or final effects of the spill on the environment and the living organisms and other animals that inhabit the Gulf.
We must also remember that before this spill the the Gulf has always been subject to 'natural' leakage.
If someone wants to eat creatures from the Gulf that's their choice. But I certainly don't discount those who have concerns and or choose not to.
http://green.blogs.nytimes.com/2010/11/08/oil-traveled-up-the-gulf-food-chain-scientists-say/
Hummus 'Revisited' (Why commercial hummus'?)
A Google search of 'commerical hummus' turned up 4 old Chowhound threads on the subject. Having been on a (commercial) Sabra hummus binge lately I finally decided to stop buying it premade...and make it at home.
And now I'm like why did I ever buy it at the store? When it is so EASY and inexpensive to prepare at home. No matter which ingredients you might choose to use as recipes vary and can be varied to individual tastes (is there really such a thing as one and only one tradtional hummus?). So what, it takes like what 5 to 10 minutes at the most depending upon recipe and ingredients. Add another 5 for cleanup, and your done!
I found a website with a recipe. And it has some tasty 'variations' to it. Just in case anyone is interested. I think hummus is one of those foods/dishes/appetizers/dips, or whatever you want to call it, that you can get really creative with.
http://savorysweetlife.com/2010/01/hummus/
Thuyen Vien (Vietnamese Vegetarian)
You can see for yourself. Link below to their website. Personally, I think for the portion sizes and the excellent quality of the food and the fact that it is extremely healthy for you, prices are very reasonable. We ate there again last night. Three items & two waters, $22 & change. And it included a healthy helping of brown rice to go with our garlic chicken. And they do take 'plastic'.
http://thuyen-vien.com/List.aspx?aspxerrorpath=/ProductList.aspx
Thuyen Vien (Vietnamese Vegetarian)
Thuyen Vien (Vietnamese Vegetarian)
1740 S Euclid St
Anaheim, CA 92802
(714) 490-0242
We'd been waiting for months and and months wondering when it was finally going to open. But you know what? And the wait was more worth it.
The food we ordered was absolutely delicious and the owner Si was a most gracious, friendly man not to mention very informative and helpful in describing how to put together Soy "fish" with dill and special sauce items in our bowl. Oh and let me tell you the flavors of this dish are amazing. There's just no other way to describe it. A sizzling soy fish mixture, noodles, green leaf lettuce, cilantro, mint and a special sauce. You line the bottom of your bowl with torn pieces of the lettuce, cilantro, mint...top with noodles...spoon on the sauce...and add on the seafood mixture. Oh and don't forget to add some of the homemade oily chili sauce! It makes all of the flavors of this wonderful dish come together perfectly. Other dishes we enjoyed were the unique Banana Flower Tacos appetizers and the Fried Rice Thailand style. Both were excellent as well.
We absolutely can't wait to come back and try many many more dishes. Everything on the menu looks and sounds so inviting.
Si and his family have created a cute little ambiance as well. Clean, fresh, and relaxing. We just can't say enough about Thuyen Vien except to say we wish you all the success in the world with the hope of many many great years of great dining experiences yet to come!
-----
Thuyen Vien (Vietnamese Vegetarian)
1740 S Euclid St, Anaheim, CA 92802
Tilapia, Tilapia, Tilapia
Sam Salmon (Says) Apr 13, 2010 09:13PM My own experience with Tilapia is that it's a good fit for people who either don't like fish or prefer bland food-or both.
************
Wow. I have lots of friends and co-workers who love all types of fish from anchoveys & and sardines to white fish and flounder...including tilapia. That's my experience.
Tilapia, Tilapia, Tilapia
Yes I did. But I'd seen that that thread was started couple of years ago, and I didn't bother to scroll down to see if there was anything current so I thought I'd start a fresh thread. I didn't think there was anything wrong with that and was hoping for fresh ideas. But mainly what I got was a bunch of critical feed back.
Tilapia, Tilapia, Tilapia
Well I've never experienced fishy or muddy 'off' tasting' tilapia. Guess I'm the lucky one.
I was really hoping to generate recipe ideas with this thread. Instead it seems as though tilapia may not be thought very highly of by the Chowhound critic squad. What a harsh reception. Oh well. All I know is I've had nothing but good experinces with it and will continue consuming it.
Tilapia, Tilapia, Tilapia
@thew. Never. I've always found it to be extremely mild to the point of no fishy taste or smell. To give it flavor it has to be well seasoned if pan fried or broiled. If breaded/coated you have to get some kind of flavor into the breading/coating.
Tilapia, Tilapia, Tilapia
And from other sources. Let the sun shine in!
http://www.edf.org/page.cfm?tagID=16310&s_src=ggad&s_subsrc=tilapia&gclid=CK3ekIHf_6ACFQ9cbQodnRwFwQ
http://www.abouttilapia.com/Newsroom.html
Regarding Omega-6
http://www.umm.edu/altmed/articles/omega-6-000317.htm
Tilapia, Tilapia, Tilapia
Actually if you eat only a small amount(s) of beef, it hardly matters if you switch to grass fed or not, provided you are buying lean cuts and trimming the meat well.
Again, everything in m o d e r a t i o n.
