chococat's Profile
Vinegar food safety question
I have mixed feelings about this one... and I am a scientist.
The scientist in me worries that the vinegar will be diluted by the chicken juices and could be diluted sufficiently to increase the pH to a point where bacteria could begin to grow. "Pure" vinegar is NOT pure acetic acid-- it has a pH of ~4.5-5 and has been diluted to less than 10% acetic acid (can't remember exactly), and cider vinegar may also have some residual sugars that may act as growth medium.
But the cook in me knows that some of the best Chinese soy sauce chickens are made using sauces that are reused for months (years?)!
I think the best compromise is to remove the chicken from the vinegar, then bring the vinegar to a full rolling boil, then cover, and cool, and refrigerate (covered). Before you use it again, bring it again to a full rolling boil before adding the chicken. Boil again before storage.
Gingersnaps as breakfast cereal
Are you committed to eating from a bowl with a spoon? I think it would be fun to make the gingersnaps into little sticks and dip them into the milk.
If you want to do the "bowl and spoon" routine, you can try glazing the cookies with a thin sugar glaze.
So, can I put the whole ice cream machine in the freezer while it's running?
I have been known to do this frequently, especially if I want to serve the ice cream right after churning. I run the power cord out the freezer door-- the door gasket is pretty soft and the freezer door seals shut around the cord. I don't know if it makes a big difference in reality, but in my mind, it seems to speed things up a bit. It hasn't seemed to affect the performance of the machine.
In search of Lao sausage
Have you tried going to a local Lao restaurant and asking them if they make it in house and will sell you some, or if they buy a commercial product? There are a few in the area, I've had good food at Savatdee on Roosevelt and 60-somethingth.
Your disappointing purchases from Costco
I have heard that Costco is getting a lot of food "returns" lately, particularly of expensive products, including meat. Apparently, people have been gaming the system: buying things like prime rib or steaks, having a good dinner, and then returning to the store for a refund because "the meat was bad". I think the policy is that they would like to have at least 50% of the product returned to the store (you can always freeze the remainder until you can get back to the store) but have been relaxed about the policy in the past. I know that you're not doing this, but it happens more than we would like to think. I think that's probably the source of the "bad attitude"-- it's a shame that a few bad apples make us all look a little rotten!
Pie Crust Help
You can even roll it out several days in advance, put it between two sheets of parchment and roll it up in a loose roll (mine is around 1.5 inches in diameter). Wrap the whole cylinder in a couple layers of plastic wrap and put in the fridge for a few days, or freeze for weeks. Just make sure its pliable before you unroll.
Lynnwood Whole Foods, Spring 2012
Thank you to whatever higher power (divine or otherwise) that is making this happen. Where exactly is the old Circuit City?
Apple pie filling: to prebake or not
The whole point of precooking the apples (at least using the Cook's Illustrated method) is that the pectins in the apples set the structure so the apples DON'T turn to mush (counterintuitive) even if the pie is cooked for quite some time in an oven hot enough to set the crust properly. Something different happens when the apples are cooked with direct heat than when they are cooked in a pie with radiant heat-- I don't understand the science behind it, but it seems to work.
Apple pie filling: to prebake or not
Cook's Illustrated claims that pre-cooking the apples at a low-ish temperature (they recommend microwaving) "sets the pectins" in the apples, so they cook completely but don't turn to mush during baking in the oven. My experience with their method is that the apples stay intact and tender but don't turn to mush (which I hate) by the time the crust is fully baked. A minor advantage to this method is that the apples can be peeled and sliced and cooked in advance and stored in a bag in the fridge. I can prep and roll the crust and toss it in the freezer, prep the struesel topping and apples and throw those in the fridge-- then I can have the pie ready to go in the oven in less than 5 minutes on the day I want to serve it. It's a nice time saver on busy days.
Spinach - bad mouth feel?
I have heard that younger spinach does not have as much oxalic acid, so you might be on to something with your baby spinach observations. I think that cooking spinach in a pot of soup or with a lot of other ingredients would dilute the oxalic acid to the point that it would not be a problem. I haven't thought much about the properties of calcium oxalate by I would guess that alcohol or acidic liquids might help to dissolve the crystals once they are on your teeth. Just a guess though.
Spinach - bad mouth feel?
There is a compound called oxalic acid in spinach leaves. When it comes in contact with calcium ions in your saliva, it forms an insoluble crystal that deposits on your teeth. It's not harmful or toxic, just annoying.
Salted Water - how much salt is absored by the pasta ?
I suppose you could do a (not very scientific) experiment if you wanted. Weigh the dry pasta before cooking and after draining and cooking. Assume that the difference in weight is due to absorbed water. Then assume (big and possibly incorrect assumption) that the absorbed water has the same sodium content as the water you cooked it in. Then divide by # of servings to determine the amount of added sodium/serving.
So if you add 20 grams of water to 1 Liter (1000mL) to cook the pasta in, the concentration of salt in the water is 0.020 gm/mL. Then if your 1 pound of dry pasta absorbs (total random guess) 100 mL of water it would have absorbed 2 gm of salt, divided by 4 servings, and you have an added 500 mg of sodium per serving.
I have no idea how much water a pound of pasta would absorb. Could be 50 mL, could be 200 mL. I also have no idea if the concentration of salt in the water absorbed by the pasta is identical to that in the bulk solution. But it's an easy place to start.
And I do think that boiling pasta in salted water produces a tastier pasta than salting at the table.
My assistant says my "impressive" gift ISN'T. Help, please?
Here's a test. Next time you talk to your client, just say offhandedly, "Damn...Michael Jackson this, Michael Jackson that...too much Michael Jackson in the news. I wish Tupac was still here. that muthaf***er was a genius." His reaction will tell you which your client would prefer.
Possibly one of the funniest things I have ever read on the internet. ricepad, you're a genius.
Meals/snacks for a grieving family
When my mother passed several years ago, we were kindly gifted many baskets of food, much of which got thrown away as the days passed. Since you live close by, maybe wait a couple of weeks to bring something over when the first wave of food is gone? If you want to do something immediately to acknowledge the loss, you can mow the lawn or help with the garden or something that they won't have time to do themselves but wish they could do since they are having visitors. You are a kind and thoughtful neighbor. We should all be so fortunate!
Costco food finds - 4th quarter 2011 [old]
Shoreline WA: Ajinomoto Japanese-style pork gyoza (not the LingLing chicken potstickers).
Crazy good! The gyoza are packed in trays of 12, encased in a block of ice/oil. Pop out the block and put in a nonstick pan (no need to oil the pan), turn the burner on to med-hi and come back in 12 minutes. The wrapper is very thin and delicate, and the bottoms get super crispy. I blot them on a papertowel to absorb some of the excess oil but they're not that bad. Yeah, they're totally overpackaged, and probably loaded with MSG (first manufactured by Ajinomoto), and we should all be ashamed that we are too lazy to oil a pan, but these things are really tasty and totally foolproof. In fact, I think I'll throw a brick of dumplings on the stove right now...
Would love to replicate "Pill Pockets" for dogs
You're a genius, Karl! I'm going to try it this week since I have plans to make pasta anyways and my dogs are total carb freaks.
Would love to replicate "Pill Pockets" for dogs
I shave off a piece of cheese with a vegetable peeler (roughly 1 x 3 inches), microwave for around 5 seconds to soften, and roll the pill in the cheese. Sometimes I pinch the ends closed. My dog, who is not terribly fond of cold cheese can not resist warm cheese- might be the texture or the smell.
Pierogis with gyoza wraps?
So I've been jonesing for some pierogi lately, and have read on the internet that some people (including actual Russians/Ukranians) will use wonton/gyoza wraps as a shortcut. Has anyone in chow-land tried this? I'm planning to use a basic potato/onion filling, some may have cheese if I'm feeling... cheesy.
I am Trying to Surprise My Boyfriend with a Healthy Birthday Cake but I can`t find a recipe - please help!
Does it have to be a cake? You can make a beautiful fruit tart with a greek yogurt and honey filling and sliced fresh fruit. I'm sure you can find a lower fat crust recipe out there or use an angel food cake base. If egg whites are okay, you could also make a pavlova with a meringue base and lots of fresh fruit.
Cheaper and better/as good as from scratch
Costco deli (not frozen) meatloaf (comes in a metal pan with mashed potatoes). As good as homemade with none of the hassle (even comes topped with ketchup). I take the pats of butter off of the spuds since it's total butter overkill.
Lobster in Seattle for an ex-New Englander?
As part of Joule's Sunday BBQ series, they are throwing an "East Coast BBQ" this Sunday (July 31). For $20 you get an entree (lobster roll is on the menu, as is some sort of clam boil), all you can eat sides (there are usually 6-8 substantial side dishes), dessert, and a few non-alcoholic beverages. The entree is served at the table, the sides/desserts/drinks are buffet style. As you might expect, Joule is creative with both the entrees and sides, so don't expect an "authentic" East Coast experience, but the food is always tasty. It's a great opportunity to experience Joule without having to mortgage your house.
Costco membership worthwhile for 2 adults and 1 infant? (organic buyers)
I have a case of 14 oz organic diced tomatoes that I just got at Costco the other day. Around 60 cents/can.
Where can one purchase hog casings?
I've gotten them at the Whole Foods butcher counter. The price seemed fair to me and they will sell you as much (or as little) as you need.
THE DANGER OF EATING ‘EXPIRED’ LEFTOVERS?
Botulism toxin is flavorless and odorless. And occasionally fatal. Just something to think about.
Different grocers' policies and procedures in different areas or countries
I have never had much faith in the reciept checker either until a few weeks ago when he noticed that I had been charged for two packs of paper towels and only had one in my cart. He sent me back to a manager who promptly refunded the money and apologized. He mentioned that the reciept checkers catch cashier/bagging errors more frequently than attempted thefts. It seems that their presence is somewhat of a deterrent to shoplifters, but their secondary job is to make sure that everything that the customer paid for ends up in the cart.
What is your "go to" meal when there is too much month left at the end of the paycheque - past or present
Excellent thread, it is good to know that so many of us grew up under harsh circumstances and have managed to survive. I also grew up poor, and while we never went hungry, we were often on the edge. My parents (like many of yours) were too proud or to uninformed to seek public assistance, so we made do with what we had.
My mother made a big pot of congee (jook) every weekend, it was often flavored with a small piece of salted scrap pork and 1000-year egg, or a couple of stripped fish frames that she would get from the fishmonger for a quarter. Now that I am no longer in such dire circumstances, I still make a pot of congee now and again for comfort food and am always amazed that I can make 8 bowls of congee for less than $2.00.
soft/hard boiled eggs cooked to order in busy breakfast cafe....
I suppose you could go the sous vide route and keep them at temperature for an extended period. I did some amateur sous vide eggs last weekend and they "cooked" for 45 minutes and held for another 30 minutes (at the same temperature) before serving and they were lovely and soft boiled. You could probably hard boil some eggs the standard way and hold them in the sous vide bath to stay hot.
Substitute for raw egg yolk
Yup-- there are two ways that an egg can become contaminated-- one is from fecal contact during laying/processing, which contaminates the exterior of the egg. The other way is if the hen has a salmonella infection in her reproductive tract (not uncommon), in which case the interior of the egg can be contaminated. Crazy, eh?
Buying shrimp...21-25 count....what would you do?
Did you buy the shrimp frozen and then weigh when thawed? I don't know what the rules are on this sort of thing, but I would imagine that an IQF shrimp has a lot of extra weight from water used during the freezing process. Kind of a dirty trick if this is what is going on...
Trader Joe's Yea/Nay thread - 1st quarter 2011 [old]
Thumbs up for the Lamb Vindaloo (comes with rice). Sauce is really tasty and spicy, the portion of lamb is decent (four or five 1.5 inch cubes) considering that the whole meal is only $3.79. Meat quality is quite good, tender but not fatty. I throw in a handful of frozen peas to make a (more-or-less) complete meal. Spice level is not for wimps!
