Shrinkrap's Profile

Title Last Reply

Are you a herb, spice and seasoning junkie?

Not me. I have quit MANY times!

about 1 hour ago
Shrinkrap in General Topics

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

When you say pulp, are you referring to the seeds and gel, or the red flesh of the tomato? I am confused about step 2 and the tomato water. Are you pushing the tomato flesh around over a strainer and the water is collecting on a bowl below?

I happened to make a roasted tomato sauce with some New Big Dwarf Yaqui, and Principe Borghese tomatoes from the garden, but very little "juice", and I passed it through a food mill to get rid of skins and seeds.

I have about a dozen cans of that brand of tomato in my garage! Yay!

about 3 hours ago
Shrinkrap in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

One of you share the plum ketchup link please!

Aug 26, 2014
Shrinkrap in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

One more recipe link; this one a braise.

http://www.amateurgourmet.com/2012/01...

And a better picture from the same link.

Aug 26, 2014
Shrinkrap in Home Cooking
1

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Oops! mine are lamb. This picture below is from the store ad.

One recipe said

"Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them. Plus, they are far less expensive than other types of lamb chops and, after all, they are right next to the first rib chop. They are usually rather thin, so make sure you have a hot fire so they get some good sear on the outside before they have a chance to overcook on the inside"

Aug 26, 2014
Shrinkrap in Home Cooking
1

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Some do. Are those all the same cut? I am noting the shoulder blade in each one. Most of mine have a cross section of rib cage with about 7 1/2 inch ribs along one edge.

Good to know they might be good for grilling. I usually grind it and mix in bold flavors, and husband thought the last batch made a good burger. Didn't tell him until after he tried it, that it was lamb. Prior to that he would not even try lamb.

Aug 26, 2014
Shrinkrap in Home Cooking

The Next Big Thing… Garlic Caviar

I think the technical name is"bulbils".

http://forums.gardenweb.com/forums/lo...?

Aug 26, 2014
Shrinkrap in General Topics

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Are you going some where exciting?

That was really a wake up call! We are in Solano county , and shaken but not stirred ( my cousin's joke)! We even kept our dinner res in St. Helena Sunday evening.

Aug 25, 2014
Shrinkrap in Home Cooking
1

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

I am using ras al hanout this week too. I got mine last summer in France. I looked forward to that trip forever, and it is SO over, except for a few spices. I better use them up. Anyway, I am using it with a LOT of ground lamb . Burgers, meatballs, kabobs, koftas (?) or some such.

It will be "summer" here at LEAST through October, then the fires (and earthquakes?) will be done and we can get on with the mudslides.

BTW, I buy what looks like shoulder chops when a local grocer has them on sale as "five for five dollars each". Not sure how good a deal that is, especially since I might be the only one eating it. Each package is marked about $7.50, but it ends up being about 8 pounds,so I could use some help figuing out how to prep and store it.

Aug 25, 2014
Shrinkrap in Home Cooking

Long Gone But Not Forgotten! Manhattan Memories

Alas, I live in California now, and I have tired to like donuts again, but I think I only like that one.

Aug 25, 2014
Shrinkrap in Manhattan

Long Gone But Not Forgotten! Manhattan Memories

I LOVED those donuts but didn't know what they were, or how to describe them. I do not like donuts but would pursue those if I had a lead!

Aug 25, 2014
Shrinkrap in Manhattan

Picky eaters are the bane of my existence...and now I live with them

I totally get that, I just didn't get pointing it out.

Aug 25, 2014
Shrinkrap in Home Cooking
1

Picky eaters are the bane of my existence...and now I live with them

Really??

Maybe, maybe not. There is not just one way to do this.

Aug 25, 2014
Shrinkrap in Home Cooking

Picky eaters are the bane of my existence...and now I live with them

"Fouling the nest".

Aug 25, 2014
Shrinkrap in Home Cooking
1

Picky eaters are the bane of my existence...and now I live with them

I was going to say it might only be a few more years, but I changed my mind.

FWIW, my "real" family can be pretty annoying when it comes to meals.

Aug 25, 2014
Shrinkrap in Home Cooking

Your favorite meatloaf bread filler

I also use oatmeal for meatloaf. I use soaked bread crumbs, "fresh" from frozen bread for meatballs. Soaked dried in a pinch....which is often.

Aug 25, 2014
Shrinkrap in Home Cooking

My love affair with Watermelon.

I still pickle the rind,

Aug 23, 2014
Shrinkrap in General Topics

Service Dogs Get Couple Kicked Out of Restaurant

"...Reason why is we can't ultimately fake our race but we can fake or exaggerate a disability. A simple swab proves my race, ..."

I don't know about that. You should check out the affirmative action threads on the college admission forums.

Aug 23, 2014
Shrinkrap in Food Media & News

Service Dogs Get Couple Kicked Out of Restaurant

http://pleasedontpetme.com/difference...

Emotional support vs therapy vs service animals.....did somebody already post this?

Aug 23, 2014
Shrinkrap in Food Media & News

Evernote vs. Pepperplate?

http://www.pepperplate.com/recipes/cr...

On the right is a list of sites ypu can easily import recipes from,including pictures. Easier still if you are on a pc and use the "bookmarklet".

How to add the bookmarklet to your desktop.

http://www.pepperplate.com/bookmarkle...

Aug 23, 2014
Shrinkrap in Home Cooking

Evernote vs. Pepperplate?

I have only used pepperlate, but most of the time it doesn't require multiple steps. For many sites you can just click the "add to pepperplate" applet on your bookmark list. Have you seen the pepperplate thread?

http://chowhound.chow.com/topics/8055...

OTOH, epicurious has about the same "add to" functionality. As far as I know though, pepperplate has things like menu planning and execution features that others don't. At Thanksgiving I have multiple recipes with multiple timers going so that everything comes together at the right time.

Aug 23, 2014
Shrinkrap in Home Cooking

Asian Noodle Shopping Guide

So glad you posted this. I thought it was great but was too trifling to post it.

Aug 22, 2014
Shrinkrap in Food Media & News

Eating uncooked plantain

I am looking at what I wrote, and I have NO idea what I was thinking! (It would have been around 2 AM here. Maybe I was "sleep writing". ) I think I was joking about the fact that the person wrote he will come back and post if the raw plantain didn't kill him. He didn't come back, so....

I wanted to come back.

FWIW, my family and my husbands family are of West Indian descent, so I grew up eating them fried.He likes them green; I prefer them a little riper. I also remember a friend who made "fu fu", and various pounded knobby things (cassava, "yam") used similarly. But since then I have discovered mofongo, and some Dominican dishes that are more savory, and really appeal to me. I saw several in the cook book of the month of a few months ago.

Aug 19, 2014
Shrinkrap in General Topics

Long Gone But Not Forgotten! Manhattan Memories

I am only 50 or so posts in, but what was another "Polynesian" place in the 70's, with the "Pu pu" platter"? Our family went there for 16th birthdays.

ETA; It wasn't Trader Vic's.

I think I found it! "Hawaii Kai"

http://critiki.com/location/?loc_id=317

http://www.nytimes.com/2013/12/13/nyr...

....and I see it was already mentioned!

Aug 19, 2014
Shrinkrap in Manhattan

Eating uncooked plantain

Uh oh.....

Looking for plantain recipes I can talk about weeks later.

Aug 19, 2014
Shrinkrap in General Topics

Tomatoes 2014

Those are real purty! They remind me of pineapple,which unlike some bland bi-colors, are sort of sweet and fruity.

Aug 18, 2014
Shrinkrap in Gardening

One Brunch or Lunch in San Francisco

If you are lucky, after dark you can see the bridge and the dancing lights from Boulevard. I LOVE that. ......but not at lunch...

Ferry Terminal Farmers' Market: Saturday 2pm sharp closing? [San Francisco]

Agreed, that if you don't mind dropping some coin, Ferry Building can be a destination even without the market.

Whole Preserved Figs

2014; after baking soda bath, after sugar.
2013, in a jar, on a plate.

Aug 14, 2014
Shrinkrap in Home Cooking

Whole Preserved Figs

2014; after the baking soda bath, and just after the sugar.

Aug 14, 2014
Shrinkrap in Home Cooking