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acgold7's Profile

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The Awful Reign of the Red Delicious

I'm not the world's biggest RD fan, but they are not universally awful. It wasn't until I moved to Seattle that I had a good one, and it was really quite good: Crisp, sweet, juicy and actually had a pronounced apple flavor. But it was fresh from a new crop and doubtless would not be that way after cross-country shipping and long-term storage.

With the plethora of better apples available now it certainly wouldn't be my first choice, but I remember being surprised at how good one could be when fresh and new, after years of living in CA and getting the typical mealy crappy ones.

Sep 11, 2014
acgold7 in Food Media & News

Turkey "Carnitas" - possible?

I love doing this in the crockpot with Thanksgiving leftovers, mostly the drumsticks and other odds and ends around the house. Then into the oven to crisp.

http://youtu.be/uTSAJwG8z5A

Sep 07, 2014
acgold7 in Home Cooking

Talk about Create...Pepin

The crew eats it.

Sep 06, 2014
acgold7 in Food Media & News
1

Crispy chicken simplest recipe

This isn't too different from the way KFC does their Extra Crispy. Looks good.

Sep 04, 2014
acgold7 in Home Cooking

When do you send back a steak for being under/over cooked?

Exactly what I mean. I loved Bern's when I was there, but to me there should be a difference between raw, Black & Blue, and Rare.

Sep 03, 2014
acgold7 in General Topics

When do you send back a steak for being under/over cooked?

You mean you don't wait until just that little tail piece of fat is left, demand a new one, and then take the new one home in a doggie bag?

Sep 02, 2014
acgold7 in General Topics

When do you send back a steak for being under/over cooked?

This is exactly my experience as well. In addition to the reasons cited above, I think a lot of places do this because they bring the steak out on a screeching hot plate so it won't get cold as you eat. This, of course, has the effect of bringing the meat up one or possibly two notches, so they undercook to compensate so it sort of catches up with you as you work your way through it. I guess.

When I was younger, medium rare meant pink and juicy throughout with a hint of red. Now it means seared outside and virtually raw inside. The more upscale/expensive the place, or the closer to the east coast it is, the more this tends to be true. You're pretty unlikely to see this happen in an Outback in Omaha, in my experience. But when not long ago we went to the best steakhouse here in Seattle and ordered the $115 Long Bone Wagyu Ribeye (how can it be the Ribeye if it's still on the bone? But I digress) and described how we wanted it, as above, the waiter suggested medium well. I was horrified at the thought. But he said he'd take it back if it wasn't right, so I acquiesced, and it was perfect.

So Medium Well is the new Medium Rare. Even the meat thermomenters that used to say 145 is medium rare are certainly wrong. Who Knew?

How do I cook a top of rib roast

I looked at the video linked on the page, which shows a Standing Rib Roast, not a "Top Of" Rib Roast shown in the still picture in the ad, which frankly I've never heard of and doesn't look at all like the roast in the video, which is a standard Prime Rib. Might be a regional term.

This other thing looks like a something else entirely and if they are suggesting a braise must be something from the chuck or round. Can you find out and tell us what is really is?

If it is indeed something like a Prime Rib (even if it isn't techinically "Prime)," do it like in the video, low and slow, but leave off that berry sauce. There are dozens of Rib Roast threads here.

If it is a lesser cut from the round or chuck, then a braise is a good idea, and there are lots of threads here on that too. I guess if it's from a Kosher store it won't likely be from the round, now that I think about it.

Okay, just Googled this and it's a Kosher anomaly. It's nothing like a Prime Rib although it comes from a similar place. It's more like a Brisket -- very tough and chewy and must be braised like a pot roast. It also isn't marbled so more like the flat than the point of a Brisket, which is why it is so cheap.

That video should not be on that page as it is very misleading to think you can cook that piece that way. Treat it like a Brisket.

Many posts about this on the Kosher board.

Sep 02, 2014
acgold7 in Home Cooking

Jane's Krazy Mixed-Up Salt

Oh, for fuck's sake, it's the salt that's Crazy, not Jane. Stop insulting her. What did she ever do to you?

Fifty posters have put the right name and even linked to the product page. How are you still not getting this?

Is It Finally Cool to Like the Frugal Gourmet?

...and was completely unable to find work after the allegations came out. He was a pariah. Book sales all but vanished and shows stopped running and no new shows were made. Are you interpreting this to mean someone went back in time and destroyed his career from the beginning? I don't think anyone suggested that.

What "had been running" and "had published" before then isn't exactly relevant, is it, pretty obviously not the point. Without knowing the facts, we *cannot* know who the real victim is. All assumptions are merely prejudice.

Sep 01, 2014
acgold7 in Features

Is It Finally Cool to Like the Frugal Gourmet?

Allegedly. Allegedly. Allegedly.

You can accuse anyone of anything, especially a public figure, and ruin their career and life without a shred of evidence, and everyone will pile on and the public will assume that the sheer volume of plaintiffs or "witnesses" lend credibility to the charges, when the first thing they tell you on jury duty is *never* to assume this.

And then pinheads who write articles throw gas on the flames by using terms like "little boys" when the actual accustations were bad enough, but supposedly involved high-schoolers only, teenagers 14+.

Nothing about what he was accused of doing was remotely acceptable. Nothing here is condoning this sort of behavior in any way, if true. But given that his life and career were ruined without a shred of evidence, who is the real victim?

Sep 01, 2014
acgold7 in Features

can I pasteurize my raw milk icecream that made me sick and rechurn?

You've had enough people yelling at you about the foolishness of using a raw milk product for anything, much less giving it to a child --- and I don't dispute any of that at all -- without answering your actual question, so I will.

Depending upon your original recipe, yes, you can. Any pathogens would be dead if you heated to above 160F and held it there for at least 15 minutes, which wouldn't be enough to curdle an egg-based custard. If there are no eggs, you could go even higher with no ill effects (pun intended) on the ice cream base, chill and refreeze.

Commercial manufacturers do a sort of flash pasteurization process on their way to chilling most of the time anyhow.

Would I do this? No, but I'd never use raw milk for anything. The bugs in the mix could have created toxins which would not be eliminated by heating.

If you are really devoted to this kind of thing in the future, look for Vat pasteurized rather than UHT milk and cream for your cooking. Allegedly better for you.

Again, this is only adressing the original question, which I read as, is it physically possible to do this to the ice cream base and still have ice cream? I agree with everyone else on the wisdom of the safety of doing this in the first place.

Help please with first pork shoulder

Exactly.

I do the same. Purists howl at this, but this method gives you a nice smoky flavor, and then you get to catch all the juices during the second phase of cooking, when the meat fibers begin to contract and expel them. Great all around except you don't get crispy bark, which I'll gladly trade for added flavor and moistness.

Aug 30, 2014
acgold7 in Home Cooking

Ah Fong's Beef Soo Chow

OUR TOP STORY TONIGHT... GENERALISSIMO FRANCISCO FRANCO... IS STILL DEAD....

Aug 30, 2014
acgold7 in Home Cooking
1

Home made Ice Cream has too much icy crystals

Generally, the more sugar, the fewer crystals, and if you use or make a sugar syrup, you further reduce the risk.

But nothing is absolute; it's all a balance.

As noted above, eggs (cooked/custard more so than raw) and alcohol are also helpful if appropriate.

Aug 30, 2014
acgold7 in Home Cooking

Brisket tips?

The problem with your post, as reflected by the answers so far, is that it's a little bit all over the place (like your cooking method) and it isn't quite clear what you're trying to achieve. Braised pot-roast style? Smoked BBQ style? Pulled pork style ("sticking a fork in and twisting")? Each requires a different method so it's hard to give exactly the right technique. Can you clarify a bit?

Aug 30, 2014
acgold7 in Home Cooking

Help please with first pork shoulder

Listen to Woodburner.

BTW, as noted, Costco doesn't cut one shoulder in half. They just pack two to a cryo so they can sell you more.

Would be best if you had a smoker but you can do it all in the oven as described and then add some liquid smoke to your sauce if you must.

Aug 30, 2014
acgold7 in Home Cooking

Ah Fong's Beef Soo Chow

Dad, I've showed you many times before how to make the letters bigger on your computer so they are easier for you to read. You don't need to type in all caps. You can turn the caps lock off.

If you want to change your post so it doesn't look like you are yelling, you can copy and paste it into Word, have Word change it into Sentence case, and then Paste it over your original text back here, if you do it within the next hour or so.

Aug 29, 2014
acgold7 in Home Cooking

Fry Oil Disposal in an Apartment

No, this sensationalstic article points out why you don't put "flushable" wipes and solid saturated fats like butter, margarine, shortening and animal fats down a 1,000 year old sewer system.

But recycling it at a restaurant or auto oil-change center that has a recycling bin is still the best idea.

Aug 29, 2014
acgold7 in Not About Food

Master Chef 8/18 spoilers

Well, sure it is. Anything that reveals details is sort of a spoiler. You don't think it's funnier to hear about stabbing kittens in context? You don't think it's weirder to see those air-fryers all come out at once in the episode without warning?

How hard it is to look at the thread titles and post in the right one? I think some people do this on purpose, as it's happened before by that poster.

I found it a little annoying when I clicked on the 8/18 thread before I watched the 8/25 ep and saw this above. I tried to avert my gaze but to no avail -- the info was burned irreversibly into my brain. My life is ruined.

Master Chef 8/18 spoilers

Once again, can people please try to post in the right thread? This is about the next week's (8/25) episode and is a little bit of a spoiler if you haven't seen it yet.

Aug 28, 2014
acgold7 in Food Media & News

Pulled Pork: Slow cook and then grill or vice versa?

Sounds like that's closer to Carnitas, no? Delicious but not really too much like smoked pulled pork. Not knocking it at all, though.

Aug 27, 2014
acgold7 in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

I dunno -- heyyou does not seem to mention the words crispy or bark at all in her post unless there has been some editing going on we can't see, and with this new format who knows what's been going on? But for all we know she sears the thing for four hours, and that pic is consistent with that. There's nothing about the pic that looks crispy to me -- in fact, the shininess of the pork makes it look rather wet on the surface. The pork is certainly dark, but we can't tell whether it is crispy or not, and my guess is, it isn't (which does not happen to be a deal-breaker for me, as I think I allude to above).

So I'm buying it. It isn't all that different from the method I describe above. And I think we can all assume that slow cooker means crockpot.

I have no problem with someone reviving an old thread rather than starting a new one when they have something to add to a discussion.

Aug 27, 2014
acgold7 in Home Cooking

cost of saffron in gold?

If anything, you need to be careful about using too much, or you risk a harsh medicinal taste.

I think this roasting/milk bath thing could be a little bit overkill, but I could be wrong. Most people just steep the threads in whatever liquid is going into the dish for a few minutes -- like the stock for your rice. I like to bust up the threads in a spice grinder with the salt and pepper and whatever other dry spices there are and just dump them in. I know this will make the purists howl but it intensifies the flavor so you can use less and get more color as well.

Aug 26, 2014
acgold7 in General Topics

cost of saffron in gold?

That's silly and obscene. Penzey's has a variety of quality levels from $20-30 per gram and up to about $600 per oz in .25 oz increments for their best quality stuff, which should be ample for anyone's needs in terms of both quality and quantity.

http://www.penzeys.com/cgi-bin/penzey...

You can find it for much, much less from importers that specialize in middle-eastern herbs and spices and some of them may even be reputable.

A quite reputable vendor here in Seattle has it for even less, $16.95 for 1.5 grams:

http://www.marketspice.com/store/prod...

Yes, you must get the threads as indicated below, but they certainly don't need the babying indicated to extract their full flavor.

Trader Joe's often has some really nice ones if you have one near you, and if they aren't quite as potent as the ones bathed in Unicorn Tears, well, they're inexpensive enough that you can use a few more threads and get a perfectly lovely flavor punch.

Aug 26, 2014
acgold7 in General Topics

Honeymoon in PNW - Vegetarians Seeking Meals / Lodging

Speaking of Woodinville, Willows Lodge and Mushrooms, The Herbfarm could be a good option, depending upon when you go. They'll likely have good vegetarian options and if I'm not mistaken, often have a mushroom themed week in the fall. Upscale would be putting it mildly. Their menu changes weekly but they have a general guide (or used to) on their website.

Aug 26, 2014
acgold7 in Greater Seattle

I really like <fill in chain> and I look forward to returning

Popeye's.

Aug 23, 2014
acgold7 in Chains
2

A question about salmonella and chicken recalls

a) yes.

b) no.

More FUD from the Government pinheads and an abundance of caution from Foster.

*Many* people did not get sick. A *few* people got sick, and that due to improper handling. Always assume all commercial poultry is contaminated and you will be fine.

Aug 18, 2014
acgold7 in General Topics

What kind of nectarine is this?

If you buy them at Costco, the variety is on the box. Sometimes supermarkets put the boxes out as well. Otherwise, you may be able to talk to the produce people at the market.

Aug 18, 2014
acgold7 in General Topics

Made the kosher dills; now what?

They'll keep for a year or more in the fridge.

Aug 17, 2014
acgold7 in Home Cooking