bumblecat's Profile

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What can I do with smoked pork jowl?

I bought a whole one, it's about a pound. I've used up half of it as lardons, and don't really want to do pork and beans. Also, I've saved the strips of hard rind, what can I do with them? Can/how do I do a no-carb cabonara with the strips of skin?

Sep 17, 2013
bumblecat in Home Cooking

TOO MANY CHERRY TOMATOES!

If you're going to a dinner party or something, you could do mini caprese tarts. I'd take pie dough and cut it into squares small enough to put in muffin tins, then fill halfway with ricotta mixed with egg whites and chiffonaded basil. Fill the remaining space in the cup with salted and peppered sliced cherry tomatoes, drizzle with olive oil and basalmic, and bake for like 20-30 minutes, or until the crust is golden brown. This is usually a hit at (board) game nights.

Sep 13, 2013
bumblecat in Home Cooking

I AM NEVER ATTEMPTING PIE CRUST AGAIN!!!!!! (unless you help me)

Get a pony bottle of vodka then.

Jul 09, 2013
bumblecat in Home Cooking
1

Where can I find Purslane?

I tend to find it between the cracks of the pavement in my neighborhood, but I find lovely large leaves in other people's lawns.

Jul 07, 2013
bumblecat in Los Angeles Area

Interesting popcorn toppings

Melted butter mixed with chipotle powder drizzled over.

Jun 30, 2013
bumblecat in Home Cooking

Roasting a Chicken - am I doing too much?

I pull off the fat flaps at the cavity, poke them with a fork, them microwave to render out the fat, then add powdered herbs and salt and pepper to the melted fat and rub the herb paste all over the chicken. Then I put it on a roasting rack breast side down, then refridgerate it without cooking for a day. Shove a head of garlic cut in half and a few sprigs of rosemary into the cavity, roast as per usual. As others have said, the prep time is minimal and most of the time is taken up by waiting. If doing the schmaltz rub is too much time, then just butter and salt and pepper, lots inside and out, and roast breast side down.

Favorite cheese with eggs - omelets/scrambled?

Blue cheese and bacon!

Jun 24, 2013
bumblecat in Cheese

Gjetost/Brunost

I generally make the assumption that if a place sells cheese in my area and doesn't specify the milk, it's probably cows' milk.

Jun 24, 2013
bumblecat in Cheese

Gjetost/Brunost

I always get injuries from citrus zesters as well.

Jun 24, 2013
bumblecat in Cheese

Best quick and tasty use for 8 oz of fresh Thai chilies?

1) Slice thinly, place in jar, pour soy sauce over. Keeps indefinately, use the chilies or just the spicy soy as seasoning over rice.
2) Pound with garlic in a mortar and pestle, loosen the paste with fish sauce and lime juice, use resultant mixture as a ceviche liquid on fresh fish or scallops, or extremely rare steak
3) Pound with garlic in a mortar and pestle, add paste to a hot pan with oil, stirfry meat or veg in the pan.

ALSO, if you're gonna freeze them, say if you can't use all of them at once, freeze them individually on a cookie pan before putting them all together in a freezer safe bag.

Anything, really. And yes, you can slice them into rougher chunks and drop into a jar of rice vinegar.
You could infuse vodka with chilis and lime zest for cocktails. And this is all off the top of my head.

Jun 23, 2013
bumblecat in Home Cooking
1

What to do with truffled almonds?

Some sort of pesto-y thing?

Jun 21, 2013
bumblecat in Home Cooking

Gjetost/Brunost

I find that all of your suggestions make my mouth water. As it is, I've wrapped the whole wodge in paper towels and placeed in my fridge, to firm it up so I can shave off thin slices.

Jun 09, 2013
bumblecat in Cheese

Gjetost/Brunost

I have sliced it as thin and tiny as possible, then letting it melt and then aerating it so I get the caramel smell. Incidentally, my human came home when I was doing this once and he couldn't stop laughing at me, the brute.

Jun 07, 2013
bumblecat in Cheese

Gjetost/Brunost

Has anyone had it and liked it? I got a wedge of gjetost and while the smell is very caramelly, the flavor is...an overwhelming salt and fat and weirdness. I got it at Wegman's.

Jun 06, 2013
bumblecat in Cheese

GORGONZOLA - Cheese of the Month (June 2013)

Where does one acquire honeycomb?

Jun 02, 2013
bumblecat in Cheese

glomming off "over-rated luxury" food items!?! What "luxury" items have you never tasted but would like to?

That's a gross lie and you know it. Actually, it's more like the super-imposition of human flesh and fungal infection to the point of being visibly reminiscent of a fungal infection. If you do google image search for slime molds, the first image is this horrifying rash, before you get to the super cute images of slime molds by themselves. Actually, my "favorite" image is now the second picture in the image search for tryptophobia, close up it's readily identifiable as a coral, but without clicking on the picture, it's a gum colored mass of holes...terrifying, especially if you've eczema and imagine everytime you scratch your skin you're scratching away the covering to reveal that mass of pinkish pores. Weirdness, I haz it.

Jun 01, 2013
bumblecat in General Topics

Gouda - May 2013 Cheese of the Month

The extra aged is very nice. Butterscotch scented, not dry and crystal-y, but semi-hard as far as texture and cutting goes. I'll stick to the Wegman's 5 year if I feel like splurging though, a little of that goes a bit longer for me.

May 31, 2013
bumblecat in Cheese

saving the stew

That sounds like Kai polo. Try adding sweet thick soy sauce to it maybe? It should be sweet and salty and aromatic. We generally let it simmer for ages.

May 20, 2013
bumblecat in Home Cooking

Smoked cheese, where to begin!

So what is this..."Cheese Cave" of which you speak? It sounds delightful.

May 10, 2013
bumblecat in Cheese

Survey: What is your favor condiment for toast?

What about the last of the tomato paste, scraped from the can, a sprinkling of salt, and a lovely dusting of McCormick's chipotle powder?

May 07, 2013
bumblecat in General Topics

Lemongrass & snails on citrus tree

Oh, please. How are you surprised about this? :P

May 07, 2013
bumblecat in Gardening

Smoked cheese, where to begin!

So much better, thanks. So I'm the sort of person who, as a child, had cheese so rarely (it will make you fat! It's too expensive for one such as you) that any cheese, smoked or otherwise, is a grand treat. So I've never really had "bad" cheese, unwanted mold notwithstanding. I'm fond of smoked goudas of any stripe. Van Kass is a good brand, and I've discovered that microwaving the rinds rind-side-down on parchment paper until they go slightly past bubbly turns them into pork rind type things. It also dissipates much of the smoke flavor, so if the oversmoked cheese you've had was a gouda, then that might be a good plan for you.

May 07, 2013
bumblecat in Cheese

glomming off "over-rated luxury" food items!?! What "luxury" items have you never tasted but would like to?

Hank Shaw lives on the west coast, and he finds them. They're also the only sort of mushroom that I'm confident enough to forage for myself, unfortunately I've just moved and I haven't found any in my area. Funny how a couple of miles distance can affect what you find.
http://honest-food.net/2011/05/04/fir...

May 03, 2013
bumblecat in General Topics

glomming off "over-rated luxury" food items!?! What "luxury" items have you never tasted but would like to?

I made the mistake of searching for the ophiocordyceps, and now that image will feature in tonight's nightmares, thanks.

May 03, 2013
bumblecat in General Topics

Gouda - May 2013 Cheese of the Month

It works if you thinly slice the paste. If you watch it, you'll see it goes from melty to bubbly. If the paper gets wet from the steam, the bottoms don't puff up as well as the top though. When they were done I dusted them with chipotle powder for extra smoke. So nummy.

May 02, 2013
bumblecat in Cheese

Gouda - May 2013 Cheese of the Month

I think it was on the youngish side, and to be honest I did it on a whim. I thought it would be flat and crispy, not puffy and crunchy. Probably since it was a younger one, the water content was higher and the water boiled, causing the cheese to puff up. I'm off to try it on just the paste.

May 02, 2013
bumblecat in Cheese

Gouda - May 2013 Cheese of the Month

I generally love any type of smoked gouda, but what I really love are the rinds. If you pare the rinds off the wodge (chunk? round?) close to the paste, then place the pieces rind side down on some parchement paper and microwave them for about 20-30 seconds, the paste will puff up into these light and fluffy and crunchy pork-rind looking things made of cheese. It's amazing. I used the Van Kass smoked gouda, but probably any smoked rind on gouda will do.

May 01, 2013
bumblecat in Cheese

Best supermarket ricotta?

It takes a lot of milk, though, doesn't it?

Apr 26, 2013
bumblecat in Cheese

Smoked cheese, where to begin!

Elude. "Smoked cheese eludes me." Sorry, I've been checking this post multiple times for good ideas and it's been bothering me this whole time.

Apr 26, 2013
bumblecat in Cheese

Condiments anonymous

Make (or cook) pasta and use the condiments as sauces? Or go crudite happy? I'm partial to radishes dipped in a mix of mayo and sriracha. Or mayo and chipotle tabasco. Or maybe just mayo....I understand your problem.

Apr 24, 2013
bumblecat in General Topics
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