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oldman83's Profile

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How do I clean a pasta machine?

Be careful I know of some people who use their pasta machine for ceramic work. I know you said it smelled like pasta I meant this for others who like myself shop at garage sales.

Nov 08, 2013
oldman83 in Cookware
1

Galangal vs. ginger

Buy some good dirt and plant it indoors and try again and let me know how it does. Silviodd@cox.net

Nov 08, 2013
oldman83 in General Topics

Galangal vs. ginger

If you do not like the price of ginger, Grow your own just buy the root and plant it in the ground it will grow inside easily. Then when you need a hunk of it just take a knife and cut it off the root. It will or should be very fresh.

Nov 08, 2013
oldman83 in General Topics

How do I clean a pasta machine?

Try a stiff brush or even a tooth brush. Or how about a pipe cleaner

Nov 08, 2013
oldman83 in Cookware

Can I make a flour slurry to thicken soup?

I was once taught that you use half as much corn starch than flour to thicken and half as much something else (I believe it was another thickener than corn starch. I just mix it with a little cold liquid and add it to the soup you wish to thicken it will thicken anything up as it cooks. By the way I thought all American cheese was a processed product. Am I wrong? I just got off another thread and wish to remind everyone that when it comes to food, we all have individual tastes and preferences. What is great for one person may be strange to another. Neither is right or wrong.Just different;

Oct 11, 2013
oldman83 in Home Cooking

What makes your pumpkin pie delicious?

Thanks !!!

Oct 11, 2013
oldman83 in Home Cooking

Why can't I sharpen my knife like a factory edge

Try using a large marker pen on your knife to see where you are removing the metal;

May 17, 2013
oldman83 in Cookware

Spicy Oven-Roasted Chickpeas

Can't wait to try it.I have loved chick peas for a long time;

May 15, 2013
oldman83 in Recipes

Smoked Salmon and Bagel Breakfast Casserole

This is meant for Chefmyron. Haven't you in your lifetime met people who honestly believe you must waste money in order to get the best?
Most men have been married to one. The smartest move I ever made with my children is to authorize them to buy anything provided they paid for half. It is amazing how smart individuals get when their resources are being wasted and how they will remain forever dumb as long s they are spending yours. That is not to say that their aren't exceptions to every rule. Thank you for your substitution suggestion.

Mar 18, 2013
oldman83 in Recipes

Chicory, Tangerine, and Pomegranate Salad

There is a U-Tube on how to remove Pomegranate seeds in 10 seconds. They lie cause it does take a little longer but all you do is slice Pomegranate and spit it in half horizontally and then hit it on the skin side with a wooden object and the seeds should fall out. You can do this over water and pull out the part that is inedible and floats.

Jan 07, 2013
oldman83 in Recipes

Nanaimo Bars, British Columbia's Favorite Sweet

I traveled to BC and tasted the Nainaimo bars for the first time. I understand it is also one of Danny De Vito's favorites. They are great . I can't wait to taste your recipe. You can get them in the little town of Sook,BC also.

Jul 06, 2012
oldman83 in Features

The Secret to Tender Kale Salads

Sounds very good and healthy to me.

Feb 10, 2012
oldman83 in Features

Basic Steamed Dungeness Crab

I once asked a Japanese Fisherman how he would cook the crabs. This was in Seattle, which is Dungeness Crab Country. He would steam the crabs by placing a little water in the bottom of a pan(Or you can use the substitute mentioned in this recipe) and adding salt and Pickling spices to the water he would then add a steamer rack to the pan and then follow your instructions. After the crab was cooked, he would remove the carapace and fill it with cold Saki which would warm up by the heat of the carapace. He would then drink the Saki which had been warmed by the heat of the crab as he ate the crab. Just another way to enjoy this delicacy.

Jan 23, 2012
oldman83 in Recipes

Brand new knife already dull?

This is old man 83 now going on 87 and you are right on. Here is a reply which was returned to me

I never knew what the chefs were called but I was referring to the guys who cut the food right on the grill by placing just the point of the knife on the grill and pulling the knife through the vegetables so the blade itself never touched the griddle. It was fascinating to watch and if I hadn't been shown how it was done by the chef I would still be wondering. .
On Jan 22, 2012, at 7:55 PM, Chowhound wrote:

Jan 22, 2012
oldman83 in Cookware

Brand new knife already dull?

Have you ever wondered how a Japanese he can cut his vegetables ona griddle and not dull his knives? I wondered about it to the point my curiosity got the best of me so I asked a chef how he did it. He pointed to the very tip of his knife and showed me how he would place the very tip of his blade on the griddle and pull his knife through the vegetables. Thanks for the information on the harbor Freight Grit and the Japanese standard. I only mentioned Harbor Freight because they were cheap and not being a professional chef I do not need the knife to shave just to slice a tomatoe occassionally

Jan 22, 2012
oldman83 in Cookware

Brand new knife already dull?

Some knife companies will sharpen knives for free if they ever get dull. If you have a Harbor Freight Store near you you can also buy a multi sharpening tool with four various size diamond grits. Also I would reccommend you buying some broad tipped Black Pens and darkening the edge of the knife so when you attempt to sharpen it it will yell you if you are sharpening the edge at the right angle. I would also like to mention that inexpensive carbon steel knives which dull and rust faster sometimes are easier to sharpen than the expensive stainless steal knives. Forgive me if I duplicated some responses but by the time I got to this thread there were already more than 150 Posts and I am not about to read them all.

Jan 20, 2012
oldman83 in Cookware

The Basics: How to Make Seven-Layer Bars

If you like this be sure to try Nainaimo Bars. They are a
British Columbian delicacy. Excuse the spelling of Nainaimo. The bars are named after the town where they were first created. I believe Jay Leno or some other celebrity tried them once and loved them.

Jan 23, 2011
oldman83 in Features

Pan-Roasted Chestnuts

I HAVE NOTICED THAT THE CHESTNUTS YOU BUY IN CHINA TOWN ARE LESS EXPENSIVE BUT SPOIL FASTER. IS THIS MY IMAGINATION?

Jan 20, 2011
oldman83 in Recipes

Pan-Roasted Chestnuts

YOUR RECIPE BROUGHT BACK WONDERFUL MEMORIES OF FLORENCE, ITALY WHERE YOU CAN BUY THE CHESTNUTS FROM STREET VENDORS. THE CHESTNUTS ARE USUALLY WRAPPED IN NEWSPAPERS AFTER THEY HAVE BEEN ROASTED IN A PAN WITH A DOG USUALLY ASLEEP UNDER THE HEAT TO KEEP WARM.YOUNG AT 85

Jan 20, 2011
oldman83 in Recipes

mussels

I haven't seen it mentioned as yet but you should also discard any unopened mussels cause they were probably dead to begin with and that is the reason they did no open when heated. Of course this would not apply if using frozen green Mussels from New Zealand. By the way has anyone noticed any difference in taste between our California Black Mussels and the New Zealand Green. I once got some fresh water mussels while visiting Maine. Anyone out there who has heard of them.

Jan 14, 2011
oldman83 in Home Cooking

mussels

Wine isn't necessary . Why not strain the juices through a fine sieve before reducing or placing the juices in a tall skinny glass to let the sediment which is ever present to fall to the bottom of the glass.

Jan 14, 2011
oldman83 in Home Cooking

Drunken Prune–Mascarpone Trifle

Nothing beats a great trifle for the Holidays. Hope you have a trifle bowl because it is much prettier to serve it out of a glass bowl by the spoonfuls. I tasted Sherry trifle served from a large clear bowl for the first time at the Grand Pacific Hotel in 1946 and fell in Love with all trifle dishes since. Now 85 and not 83.

Dec 13, 2010
oldman83 in Recipes

Miso-Ginger Vinaigrette

Grape Seed oil is very bland versus Sesame oil which definitely gives it an Asian flavor. By the way forget my old handle. I am now 85&happy to be participating.

Dec 13, 2010
oldman83 in Recipes

Miso-Ginger Vinaigrette

Sounds great. Can't wait to try it.

Dec 13, 2010
oldman83 in Recipes

The Basics: How to Make Seven-Layer Bars

P;ease indicate the size bag of chocolate chips. I believe you are referring to the 12 ounce size but I just wanted to be sure. The bags come in many sizes in this area. Young at 85

Dec 05, 2010
oldman83 in Features

Just how much booze is needed to set a plum pudding aflame?

It is not the amount of alcohol but the p;roof of the alcohol used. I like to use at least 120 proof alcohol. For your information alcohol is measured by proof. It is the percentage of alcohol to water.. 100 Proof alcohol is 50% water. I have only been able to find 96 % alcohol which is 192 proof alcohol and much too strong to use. As an aside if you put 96% alcohol in your gas tank it will help the water burn.

Apr 02, 2010
oldman83 in General Topics

Brown Sugar Meringues with Strawberries

I have discovered Sil Pats and will use them whenever I wwant something to cool or cook without sticking. I recommend them highly. They are silacone sheets you place on your cookie sheets and use in place of parchment or wax paper. Nothing sticks to them.

Jun 29, 2009
oldman83 in Recipes

Recipe Lab Draft #1: Coleslaw

I like to use flavored Rice Vinegar and sesame seeds. I omit the onions since reading they spoil faster. I also read that commercial Mayonnaise never is the problem and usually is safer than the home made kind. Let me know if this works for you.

Jun 29, 2009
oldman83 in Recipes

Bon Appetit Y'All by Virginia Willis... The thread

Being brought up in an Italian home I had been cooking Polenta the old fashion way of 45 minutes with constant stirring etc. A local Italian know for her good cooking taught me a much easier way to do it.

I merely bring the salted water to a boil. (3 Parts water to 1 Part Polenta) I then add the Polenta stirring constantly for three minutes. The Polenta should be bubbling like Etna at this time. I then pour it into a slow cooker and cook it on low for 4 hours while I do other things. It will form a crust which is very tasty and not wasted. I pour it into a baking pan and refrigerate it until I am ready for it. To make Polenta Genoase I merely place crumbled Gorgonzole on top and bake it. It can also be served immediately by pouring it onto a flat serface in the Abbruzzi way and pouring your favorite tomato sauce and sausage on top and serving it immediately. It can also be chilled cut into squares and grilled the Veneto way with a slice of asiago cheese placed on top after the grilling has been completed.

Jun 09, 2009
oldman83 in Home Cooking

Roasted Asparagus with Poached Eggs and Miso Butter

I forgot to mention in my last post that an addition of toasted sesame seeds goes well with roasted asparagus dish if you are inclined to experiment.

May 20, 2009
oldman83 in Recipes