BeaN's Profile
Crock Pot Rotisserie Chicken?
But it adds massively to any gravy you might want to make from the drippings. And protects the meat.
Best place to stop between Dallas & San Antonio?
I really like Johnny's Steaks & BBQ in Salado. Real Q with great bark and smoke ring, and none of the side dishes are throwaways like so many BBQ places. I've made the tip over there several times and everything I've had has been good.
It's right off 35 in Salado - 301 Thomas Arnold Blvd (use the west frontage rd for I-35).
ISO: Dumplings (the flat, noodle type) recipe
I am also having a dumpling adventure - chicken and dumplings. Like the OP, I want the flat, noodlly dumplings.
I have rendered the fat blobs from the chicken and I am eyeing them wondering if I could use them in the dumplings instead of shortening?
J's Sushi Sushi Copperas Cove
As of four weeks ago I am residing in Texas, and I have been pleasantly surprised with the variety and overall quality of food that I have found here in the Killeen area. I've tried two Vietnamese places, had sound German and Mexican food, and have been twice to the same Korean place.
We are far from salt water here, so I haven't been looking for seafood and generally don't expect much of seafood this far inland. Tonight though, I thought that I would take one for the team and find out just how bad the local sushi scene was. There is a little place called J's Sushi and More that I had noticed that happens to be just a mile from my apartment, so I headed over there.
This is an unassuming little place in a little strip of shops and my expectations were less than modest going in. When I walked in, the first thing that I noticed is that it smelled good. There were no lingering fish house smells, and tantalizing aromas of hot food made my mouth water. The interior is simple but clean.
I helped myself to a table and the itamae greeted me and called the waitress from the kitchen for me. I ordered water to drink. There were various specials posted on the wall; I ordered the “Salmon Lover's” combo comprised of three salmon nigiri, three salmon sashimi and a spicy salmon roll (yeah, I know, I know, “round eye roll).” I didn't think that that would be enough so I also ordered single nigiri of red snapper and unagi.
I was surprised to be served both a salad and miso soup. The salad was the standard iceberg, but it was crisp and refreshing with a tangy dressing of what I assume to be ponzu and miso. The miso soup was what you would expect but the soup and salad were both bonus items as far as I was concerned.
When my combo came I was surprised with not three sashimi but six pump cubes of succulent, velvety salmon. The nigiri cuts were generously draping off of the rice. The cuts of the roll were a nice size as if meant for a normal human mouth rather than the gullet of Godzilla.
That spicy roll was spicy indeed. I asked what made it spicy but the response was rather oblique. “The sauce,” she said with a gesture at the orangy red and yellow sauces on the plate.. I asked if it was sriracha (it was the right color for sriracha) but she said no, but that it was a sriracha-like sauce. The roll was very good but the heat profile was more like that of black pepper than sriracha.
The salmon was fresh and lovely in all three iterations. The red snapper was good. The unagi is still in the go-box that I got. It turned out to be more food than I really needed – I hadn't planned on soup and salad.
I wanted a beer with my sushi, but they don't serve any alcohol, and I was driving myself anyway. So I took the last yummy bits home with me and I am savoring them now with a beer.
The chunks of sashimi are velvety and voluptuous, delicate and buttery in the mouth. My lips are tingling from the spicy roll. I'm about to have a bit of unagi as my “dessert.” I feel spoiled, all for the price of $18, plus tip.
Ideas for a foodie vacation?
Oaxaca isn't on your list, but it would be the destination for me.
Sushi in a nutshell: the 5 things you look for in a quality sushi bar
I had sushi recently that tasted very fresh and high quality and nicely portioned but it looked like it had been cut by a five year old using a butter knife. It shouldn't be hacked and ragged like that.
October 2010 Cookbook of the Month: BAREFOOT CONTESSA COOKBOOK
This thread and this strategy (order it from the library in order to "try before you buy") is Librarian Approved. By this librarian.
[wad of chewing gum imprinted with a seal here]
Is it ok to call it "Indian Pudding"?
Well I wouldn't want to be so insensitive as to offend any primates.
Tiredof Eating out? [moved from General Chowhounding board]
We go through periods when we eat out a lot and I get tired of it over time. Then it's time to cook again until I feel a want to go out again. Just changing gears for a while is helpful.
Recipe Etiquette when Sharing
"Culinary arts" is a title or description, not a definition and not a fact. At one point in time, it was an accepted fact that the world was flat.
My undergraduate degree is in psychology. At the college that I attended, it was a BA. At other equally good colleges, it is a BS degree. Some colleges offer it as either a BA or a BS depending on options selected. Is psychology an art? Is it a science? It is widely accepted to be a "social science." What does that mean? Inquiring minds want to know!
My graduate degree is in an interdisciplinary science field. But the degree is a Master of Arts. So is it art or is it science?
Cooking involves biology, chemistry, physics, and art. A well plated meal may be an artistic composition. Making it all come together is magic.
My makeup involves many components, but I am not defined by any one of them. Similarly, cooking is not science. Cooking is not art. Cooking includes science and art, but it is not a science nor is it an art.
Recipe Etiquette when Sharing
He didn't say that "there is no science behind cooking." He said that cooking is not A science. Similarly, he did not say that artistry is not involved in cooking but that cooking itself is not one of the arts. Cooking is a craft that draws from both art and science. But I agree that cooking is not an art or a science.
CH gloves off! How do you like your Hot dogs?
If it's not in a natural casing nothing else matters.
Bartender Etiquette - Dining Solo at the Bar
I'm not saying that I would never move under any circumstance move, just that I shouldn't be expected to do so. Maybe I chose that seat so that I could be able to see the tv or the taxi as others have noted. Maybe I chose that seat so as to avoid the blast of an air conditioning vent or to avoid feeling claustrophobic against the wall or to not be in the path of the traffic coming out of the kitchen.
If I was a part of that party of four, I'd put on my big girl panties and deal with the unspeakable trauma of a few moments of separation of my party like an adult without looking for the diner at the bar, who got there first, to accommodate me any more than I would expect him or her to surrender a table so that my party could be seated. Then maybe when my party of four reunited at our common table we'd have some extra topics of conversation as a result of our brief time apart.
Bartender Etiquette - Dining Solo at the Bar
I cannot imagine that I would become disgruntled and unpleasant to the lone diner at the bar because my party of four would have to spend a few minutes broken up into pairs while we wait for our table.
If I have a choice about where to sit at the bar, I choose my particular seat for a reason. I would never expect someone to move or to be moved for me.
Bartender Etiquette - Dining Solo at the Bar
If you were part of the party of four waiting for a table would you be "disgruntled" because you had to spend a few minutes making conversation in pairs at the bar waiting for your table to come available?
I'm an adult. I can deal with a temporary separation of my party. I think that most others can as well.
Eating well, while being poor.
I'm petite, too. Sign me up for the thighs complete with bones and skin!
Pans... high heat and easy to clean?
Buy a box or bottle of dishwasher detergent. Sprinkle a little in the pan and add water. When you are ready to wash it, the pan should almost clean itself. No elbow grease required.
wanted: salad garden ideas
If you start getting overwhelmed by the squash, start eating the blossoms!
Comfort Food
Sometimes nothing hits the spot besides starchy, gloppy Sweet Sue chicken & dumplings.
My husband also make me what we call "puny soup". It's chicken soup made with LOTS of onion, garlic and ginger plus noodles. Sometimes I pretend to be puny so he'll cook it!
Eating well, while being poor.
But who wants to eat the same thing "all week long or until it starts to smell?"
chicken stock vs turkey stock
I would use the turkey stock. It will taste different, but it will almost certainly be better.
soy grits
What I said above was my opinion: lots of carbs + little else = nutritionally empty. As a short, middle aged person with a slowing metabolism, I need a bigger bang for my caloric buck than that. The overall cultural and nutritional importance of corn is not in doubt. You disagree with my assessment of what constitutes "nutritionally empty" with regard to hominy grits (which differ from whole, fresh sweet corn). That's fine.
Organic Facts dot net, is, by its own description, authored by a chemist, chemical engineer, an IT guy and a woman with a degree in computer applications. It takes all of its data from secondary sources which it says "are believed to be reliable." Since I don't see what those sources are, I can't comment on their authority. The website describes itself as "a private website owned and maintained by the Patil family through a proprietary firm RuralTech Services." RuralTech Services, as near as I can tell, is a web development and hosting service in India. That's not an indictment but neither does it lend authority to anything nutritional.
The focus of this thread is soy grits. I want to learn how to use the product that I have in a palatable way. They may be in no way analogous to grits from any form of corn but I'd still like to be able to use them; if I find a way to like them, so much the better. For about the same calories per serving as my hominy grits, soy grits give me 14g carbohydrates vs. 29 for regular grits, 7g fiber vs 2, and 19g protein vs 3, 10% of my rda of calcium and 30% of the iron I need. My hominy grits give me 8% rda iron and four B vitamins which are all added ingredients according to the label.
Mussels Question
I'm pretty willing to push the envelope, but if I left shellfish out overnight I'd pitch it. Just how cold does your house get in the night?
soy grits
Well the only online nutritional data I found for stone ground grits looked remarkably like that for my bag of dead ones from the supermarket. That in turn looks very much like the nutritional profile on my canned hominy - some calories from carbohydrates, negligible fat and a bit of protein. The dry stuff has some vitamin content as a result of enrichment. A big load of carbohydrates with little else qualifies as nutritionally empty in my book.
Living out here in Greater East Armtpit, the Stupor Market is the only grocery source besides mail order.
Best Utensil Set Brand and Material
I buy utensils like I buy my cookware - piece by piece. I choose design and material according to the task it's going to do. I have wood, nylon, silicone and stainless. I don't need a set of tools for the one non-stick skillet, just a spatula and maybe a wooden spoon.
Food Odors at Work
I once had a boss who would try to dictate where we went out to eat even when she wasn't going with us and would punish us with passive aggressive behavior when we dared to go to the restaurant of our choosing.
Now I have 25 employees. Could I lord it over them and demand that they dance to my tune? Yes I could. But it would be wrong. I want my employees to take pleasure in their lunches. If the aroma is a stink to me, that's my problem and I'll deal with it. I have some hypersensitivities, not about smell, but nonetheless those are my problems and I don't expect my co-workers or my employees to cater to my issues or eccentricities.
No one said that the boss shouldn't eat what he wants. TSolstice seemed to wonder why he cared what the employees were eating in his absence. It's a control issue.
