mr jig's Profile
Pot Roast
jfood, as usual you are ahead of the curve.
I consider any other method dishonorable!
Carry on
dick
where to buy powdered butter??
Type dehydrated butter into google.
You will get many sources.
Please share WHY you want it!
dick
What is a good starch to have with beef short ribs?
My short ribs are done in the oven in a cast iron DO.
When they are meltingly tender i add 2-3 cans of well drained canned butter beans and mix in well.
A side is thus incorporated into the entree.
All to whom i have served this have been enthusiastic.
dick
strep throat foods....please help
I have never known anyone to have such food concerns over strep.
If it doesn't hurt past your tolerance level just eat it.
Sorry to seem unsympathetic but....
dick
Would you ever not visit a restaurant based solely on negative reviews on chowhound?
Not in a million years.
I look here for subjectivity which is welcome.
Objectivity? Nope.
I prefer to make my own subjective decisions.
dick
Vacuum Packed: How Long?
I consider them viable for years without vacuum packing.
Foodsaver packed you could probably exhume from an egyptian tomb and eat.
dick
Turkey stock.....or not??
I respectfully differ with those offering a thumbs up on your 5 day old turkey carcass.
I might do it (unlikely) but would NEVER suggest anyone else do it.
A couple of years ago i did a check on refer temps among my friends and neighbors .
Of 7 refers checked by calibrated digital thermometer, 6 were OVER 40 degrees on the bottom shelf where one most probably would stow a carcass.
The warmest 2 as i recall were 43 and 44.
Of the 7 refers only one had a thermometer which was in the meat keeper tray but never looked at.
My advice is start boiling that carcass on the day following the serving of the bird or at least the day after that.
As to smelling it as the test for safety .......GAD!
Best.
dick
When a guest brings his/her own SALT to a restaurant.
I don't think I am out of line, but he thinks I should have kept my mouth shut.
He was correct.
You have the problem.
dick
Should I have told the waiter he left a dessert off the check?
Would you have called the waiter over to tell him he had left the extra dessert off the check?
YES
dick
Question about sardines...
Right on brother.
I have been eating King Oscar lightly smoked sardines right out of the tin on fishing and hunting adventures across NA for 50 years!
dick
Oh glorious day! Oh wonderful year! Oh lucky me! I finally, finally, finally get to host Thanksgiving. I banish thee jarred gravy (tell me about your single favorite dish)
ABSOLUTELY. People like what they are used too.
I tried some years ago to upgrade Thanksgiving dinner and on reflection
accepted that our guests EXPECTED what they were primed for.
Express yourself but resist deviating too much from the familiar.
Best.
dick
dick
HELP......fingers are burning from cutting jalapenos. Remedies?
I have no reason to dispute anyone's reported experience but i have the skin of a baby, not having done anything manual since leaving the USMC 50+ years ago and have never had a burn from an edible pepper.
Rub eyes =pain.
Touch genitals = pain
Skin of hands =no pain.
I am truly aghast and curious.
I seek clarification...
dick
Does anyone have a Breville toaster oven?
A wonderful device, it even toasts toast well which most toaster ovens do not.
18.5 wide 12.5 deep 10.75 counter top to top.
There is an additional one inch bulge on the rear wall (depth) to protect the cord entry to the body.
This thing does everything well, looks great and reaches temp in a few minutes as opposed to a full sized oven.
We use it almost daily.
Enjoy.
dick
Puffball Mushrooms
I eat a couple each late summer but eat them only sauteed or grilled as thick steaks.
I let the slabs soak for a bit in olive oil and butter in equal parts.
I season with garlic salt and coarse ground pepper,or occasionally brush with terriaki.
Any way you would do a portobella should be fine.
Be sure the mushroom is pure white all the way through.
As they get yellowish inside they tend to get too musty .
Best.
dick
Kielbasa from the butcher, what to do with it?
KiltedCook advises you well.
You will be very pleased.
dick
Can you help diagnose our fridge's problem?
My older top freezer frige did the same thing.
The defrost water was draining into the frige and accumulating under the crispers.
Upon removing the rear panel inside the freezer we foud a drip troth which was plastic and had cracked so the water never got into the drain tube down to the evaporator tray under the frige.
The cracked trouth was repaired with JB Wed which is a 2 part epoxy.
The repair was 2 years ago and remains successful.
Good luck.
dick
Cannot log in with Safari
I can log in at any time with Safari which is my primary browser.
my turkey meatloaf needs work
I don't mean to be unresponsive but i don't think any ingredient will make a ground turkey meatloaf good.
Much as i like meatloaf in many of it's permutations, for me the only ingredients you could have added are beef and pork, loosing the turkey!!
Good luck in your quest.
dick
Home Fries -- do you parboil, or go raw?
Home fries are fried from cooked potatoes.
Raw fries are fried from raw potatoes.
It is not a question of right or wrong, each is a different preparation
dick
The New Chicken Economy
Caroline1, you are correct.
Perhaps the Times is unique in printing drivel of this kind.
The author should have been too embarrassed to display his ignorance.
On a personal note i see no great merit in free range /organic anything.
Whole chickens at my local market are .69 per pound today and regularly.
Now supermarket chickens may not be the choice of all. BUT
They are my choice and i get MANY compliments on my cooking.
Thanks for calling it as you saw it!
dick
Smoked bluefish...
I'm pleased that you are pleased.
I love bluefish, preferably smoked or grilled with mayo and lemon pepper.
BUT, getting a fresh bluefish is all but impossible.
They spoil quickly unless super chilled immediately in rock salt and crushed ice.
Fish should be filletted aboard the boat rinsed overboard and packaged in plastic before burying in the ice salt mixture.
Protect at all times from fresh water.
The worst bluefish in terms of spoilage are served in Cape Cod restaurants where fish suppliers purchase blues from sport anglers who toss un -gutted fish into a drum on the deck where it "cooks" for hours in summer sun.
For those in the know bluefish is a treat.
For those who hate it i have sympathy, because they have most probably eaten rotten bluefish.
Best.
dick
Calgary: Was I ripped off?
Here is a quote from Wikapedia:
Truffle oil is often used as a lower cost and convenient substitute for truffles, to provide flavouring or to enhance the flavour and aroma of truffles in cooking. Most of the “truffle oil” used in the US however, does not contain any truffles.[15] The vast majority is olive oil which has been artificially flavoured using a synthetic agent such as 2,4-dithiapentane. Daniel Patterson reported in the New York Times that "even now, you will find chefs who are surprised to hear that truffle oil does not actually come from real truffles." Many chefs continue to use inexpensive synthetic truffle oil, considering it to be "a reasonable substitute."
[edit]References
Do you feel better or worse?
dick
Crazy but urgent recipe request
Surely you jest?
I might add them to a seafood lasagna but would expect them to be tough and contribute nothing.
Cook em up in a fry pan with olive oil and white wine. with a bit of salt ,pepper and garlic.
Why waste them on kids? Let them eat cake.
dick
Smoked ham, how long will it last in the fridge?
My question:
If you had not brined , partially pumped and smoked but rather just roasted it 7 days before serving it would you be comfortable?
I do not believe a ham can be cured in a brine with "some" pumping in a week. Cooking in a smoker will not extend shelf life unless it smoked all week and was all but desiccated.
I think the ham is iffy.
best.
dick
Smoked ham, how long will it last in the fridge?
Was this a cure brine or just a salt /sugar flavoring brine?
Curing a fresh ham is best done with the inclusion of a nitrate.
Morton offers Tender Quick a curing salt with nitrate included.
In dry curing fresh ham they recommend 2 tablespoons of cure per lb of meat and a day and a half of refrigeration in the cure per pound of meat.
Large pieces of meat like a ham are however, customarily pumped (injected) with a curing brine and also rubbed with a curing rub.
The Morton site offers guidance on the use of Tender Quick which i recommend.
Good Luck.
dick
Eeee! It's 6PM, no idea what to make for dinner (stew beef)
Add me to the pressure cooker recommendation.
My ace in the hole on many an occasion!
dick
new slow cooker
Not to be unresponsive but personally i have never prepared in a crockpot nor been served from a crockpot anything i enjoyed.
Now this is a mystery to me as i do a lot of braising, both oven and stove top with an ancient Griswold dutch oven.
It is certainly not that i don't like low, slow, wet cooking.
One of life,s mysteries i guess.
No doubt i will try one of the recipes identified here as "best", but methinks i bear a crockpot curse!!
Good luck.
dick
