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Costco Food Finds - 2nd Quarter 2015

I was shocked to find that most of the world apparently prefers this.

about 13 hours ago
acgold7 in Chains
1

Haggens replacing Vons in Laguna Niguel, CA

And just a word to the un-initiated: It's pronounced HAY-gen's or Hagen's, with a long "a." Not intuitive from the way they spell it, whch would indicate a "hag" in there somewhere.

about 13 hours ago
acgold7 in Chains

Haggens replacing Vons in Laguna Niguel, CA

Yep, that's their positioning up here too. They rebranded their secondary line, Top Foods, as Haggen Northwest Fresh -- with prices to match. But the quality is very high.

With the Albertson's takeover we'll now have two within a couple of blocks of each other here in our small town outside Seattle. They are calling the old Albertson's a "County Market." Not country -- county. It opened back up today so I'll check it out tomorrow. Come to think of it, that's doesn't mean it's a rebranded Haggen. They could have sold it off.

about 13 hours ago
acgold7 in Chains

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Frozen brine will destroy the texture. Full stop.

Leave them out a week to ten days before refrigerating.

about 23 hours ago
acgold7 in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

If you've read the whole thread, you may have seen my three tricks for avoiding this. Give these a try and let us know how it goes.

about 23 hours ago
acgold7 in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

After finally getting to the point where my batches come out reliably well every time, I've settled on 5.5 oz by weight to every gallon of water.

The type of water is entirely irrelevant. Tap is fine and if you're paranoid you can boil it first.

about 23 hours ago
acgold7 in Home Cooking
1

how much red wine i should drink every night?

I just read about a study that talked about the sugar specifically in grape juice which said it could actually bring on diabetes. Don't know if it's true but I was first diagnosed with it within a few months of beginning a daily Welch's regimen when I didn't feel like drinking wine.

I had been drinking one little 6 oz can a day for about three months, when, bang, all the classic symptoms, and when I went to my doctor, yep, that was it.

Coincidence? Maybe. It will undoubtedly spike your blood glucose so make sure you drink with food.

I now keep it in the house in case I wake up in the middle of the night from too much insulin and a blood sugar crash.

Apr 29, 2015
acgold7 in General Topics

Fresh Pickles from Old Brine

Yes, we talk about that in the thread.

Apr 25, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yep, exactly. Helps hold moisture in as well, and is a safety margin in case of a flare-up when that side is down -- in case of excessive char, just peel off.

Apr 22, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yeah, my assumption has always been that the really bad ones with no meat are done by machine, as the cryovac-packed ones are invariably this way. The ones with lots of meat covering the bones are only at places that bone out the Prime Ribs individually.

But I don't know for sure. Would love to hear from someone who does this...

Back ribs of any beast, pork or beef, can also be done with a relatively quick grill, 45 minutes or so, instead of slow smoking. Different dish but that's how my family prefers them. Just watch for flareups as the fat from under the membrane melts... indirect but very high heat is the key.

Oh, and *never* remove the membrane on the back. Texans call this the "candy."

Apr 22, 2015
acgold7 in Home Cooking

Cooking Lobster - and why it has to be alive?

Yep, there's a reason they're called bugs.

Apr 21, 2015
acgold7 in Home Cooking

Cooking Lobster - and why it has to be alive?

Well, yeah, sure, if you don't mind hearing them threashing around and banging on the pot with their little fists. But some people are squeamish.

On the other hand, many chefs just pull the arms and tails off while the beast is alive....

Apr 21, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Beef ribs may be my favorite of all. Of course, because they are so tender to begin with, they don't really need to go low & slow, although that is delicious.

You can simply roast them in the oven like the Prime Rib itself, and they're great.

Here's how:

https://youtu.be/huEsIkse0fw

Best when you can butcher them yourself, as we explain.

https://youtu.be/9mBc1UtOmiQ

Apr 21, 2015
acgold7 in Home Cooking

Cooking Lobster - and why it has to be alive?

In a word, yes. There are recipes that say to do exactly that, but any hammer or mallet will do.

Of course, it's easier just to put them in the freezer for 20 mins.

Apr 21, 2015
acgold7 in Home Cooking

Uses for about to spoil milk?

Could be frozen, yes, but there's so much salt in the mix that it isn't necessary... it'll keep a long time.

Apr 19, 2015
acgold7 in General Topics

Large pork shoulder - crock pot

If it fits it should work but it may take longer than you think.

Yes, you shold turn it after 4 hours or so if it's not covered by liquid. The "wet parts" will cook faster.

You can also do it in the oven as you described. Try 325 for four hours, turning halfway through, and test the tenderness with a fork.

Apr 19, 2015
acgold7 in Home Cooking

Uses for about to spoil milk?

Ranch dressing.

Apr 19, 2015
acgold7 in General Topics

stabilizers in homemade ice cream

And yet many people would say, and many have said, that if it *has* yolks it is not, in fact, Ice Cream, but frozen custard. They are unpersuaded that ice cream is just that -- a frozen custard -- or at least one version of it is. They swear by Philly style but I have never seen the attraction.

Apr 16, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Sure, makes sense.

Another thing you could do is just get the plates wet and zap them for a minute or so. Ceramic doesn't react to MW, but water does.

Apr 15, 2015
acgold7 in Home Cooking

stabilizers in homemade ice cream

Hm. Just goes to show how tastes vary. One person likes 23-25% (or higher) milkfat, while another is more than happy with half that.

7-12% seems awfully low, more like a "light" ice cream product, approaching Ice Milk. The cheapest brands are usually about this level. You don't come close to superpremium until you are approaching 16-18%, but obviously tastes vary and the stabilizers do play a part in this.

The USDA says that if it's less than 10% milkfat, you can't call it Ice Cream. Probably Frozen Dessert Product would be ok.

Dry milk -- whether nonfat or low-fat -- can help but can also be problematic, replacing iciness with grittiness. Used properly it can contribute a pleasantly chewy effect.

I have no doubt that Jeni's recipes do in fact cook the milk down, but this can add an unpleasantly "cooked milk" or caramelized flavor that may not always be appropriate. And my understanding based on reading many of these recipes is that they are more (in)famous for using unconventional ingredients like cornstarch and cream cheese (itself likely full of stabilizers) to get her unique texture.

The Ice Creams that usually rank at or near the top of the taste-tests tend to have no emulsifiers or stabilizers, but again, personal taste rules.

Apr 15, 2015
acgold7 in Home Cooking

XO sauce??? what happened?

Funny how you don't think about stuff like that when you're typing.

Apr 15, 2015
acgold7 in General Topics

Dry-aging beef at home - ISO of specifics please for 28 days

I've seen those too, but you can also install built-in plate warmers in your cabinetry. I've seen them as stainless steel drawers in some upscale home kitchens. My FIL actually has one.

Apr 15, 2015
acgold7 in Home Cooking

stabilizers in homemade ice cream

This stands a very good chance of yielding butter, or at the very least an unpleasantly greasy result. I've used that proportion and it's not ideal. That formula will yield a milkfat content of 25% or so, which is too high. 18-20% is ideal for superpremium.

While I agree the OP formula is too low in fat, perhaps that was done deliberately to more clearly show the result of the stabilizers.

Apr 15, 2015
acgold7 in Home Cooking

XO sauce??? what happened?

Because foodies are silly shallow fickle sheep.

Apr 15, 2015
acgold7 in General Topics

How often do you use food blog for home cooking?

Jesus, no, never. None of the above.

Apr 15, 2015
acgold7 in Food Media & News

Dry-aging beef at home - ISO of specifics please for 28 days

Makes sense, but to heat up just to that level, any plate will do. Just soak in boiling water for a few minutes. Of course people have been serving on warm plates for centuries and they make plate warners just for this purpose.

The CI Plates you are seeing are most likely designed for fajitas.

Ruth's brags about their 500 degree sizzling plate, and that's just a disaster waiting to happen.

Apr 14, 2015
acgold7 in Home Cooking

How Do I Thicken Buffalo Wing Sauce?

We've been known to call them that on occasion -- usually in our kids' menu.

Apr 13, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Either before or after. If you do it before, there is less chance of overshooting the mark. If you do it after, you get a better crust because the surface is drier.

For the steaks in the picture above, I would have put them into the 225F oven after you did the 45-sec sear on each side, and removed when they hit 128.

Or if doing reverse, oven until 118F, then a minute or two sear, which would probably bring them up to 125 or so, depending upon thickness.

Apr 13, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

The problem is any plate hotter than your desired final temp will overcook your steak, given enough time and depending upon how hot it is. You frequently hear stories of people going to Ruth's Chris and getting their medium rare steak and having it be well-done by the end of the meal.

Apr 13, 2015
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yes. Yes.

From the picture those look like "Black & Blue" steaks -- hammered on the outside and raw inside. If you like them that way, great. But the juice doesn't get liberated until the steaks reach med-rare or so -- maybe 125 - 130F. That's when you need to worry about them bleeding out if you don't rest them.

I used to be a big proponent of the screeching sear and then oven method -- I even made a few videos on it, as you know -- but now it's low & slow for me as detailed above. I like them evenly pink with a reddish but warm center. I guess some people call that medium well but I grew up with it called medium rare, and I'm sticking to it.

Apr 13, 2015
acgold7 in Home Cooking