scubadoo97's Profile

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please help to update our family sedar recipes

3-4 lbs

Just did a search and found this recipe which is the same. Don't use a food processor but a food mill could make the straining easier
http://www.jsonline.com/features/reci...

about 5 hours ago
scubadoo97 in Kosher

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Hopefully it doesn't happen too often. I find the incidence to be very small

1 day ago
scubadoo97 in Cookware

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Like Tom34 said it is safe to eat. Why would anyone think it would be unsafe? With a lot of freezer burn the flavor would be off but that doesn't look too bad. Thaw it and eat it

I've noticed a small percentage of vacuum bags get compromised in the freezer. Just found a flap steak that had air in the bag. It was quicky thawed and sliced thin for a beef and broccoli dish. Tasted fine and I'm here to post about it

1 day ago
scubadoo97 in Cookware

please help to update our family sedar recipes

but once cooked does it really matter? I personally save the medjools for eating out of hand or stuffing

1 day ago
scubadoo97 in Kosher

Have 4 bags of Red Mill dried Fava Beans and need some ideas

The favas pictured by the OP are skinless and will may not hold up as well. Fava skins are pretty thick

They would work well in a soup that wasn't held too long

Another option would be fava hummus or falafel

Mar 30, 2015
scubadoo97 in Home Cooking

please help to update our family sedar recipes

Correct. I just wrote it like it was printed in our cookbook. I think they use the smaller run of the mill dried seedless dates. The Medjools would be like but they are too good and expensive to puree IMO

Mar 30, 2015
scubadoo97 in Kosher

Shrimp Paste

If and when you open it and it stinks to high heaven, that's normal

Mar 29, 2015
scubadoo97 in General Topics

No cheap corned beef this year?

We never see them super cheap. This year it was $4.99/lb before St Patty. I just bought two at $3.99 post St Patty day to put into the freezer

Mar 29, 2015
scubadoo97 in General Topics

Hand Made Pasta on Granite?

That's what I do. I roll out a long piece of parchment to work on

I use a wood cutting board to make the dough and knead it but when rolling it out I do it on parchment

Mar 29, 2015
scubadoo97 in Home Cooking

Homemade Baba Ganoush Dip Help?

Anyone in the dorm smoke a hookah. I bet they have a torch

Mar 29, 2015
scubadoo97 in Home Cooking
1

please help to update our family sedar recipes

The recipe came from our family cookbook and no serving size was noted. I'm thinking it would make about 2-3 cups. It is not chunky but has the consistency of apple butter or puréed apple sauce. Dippable and spreadable but not something you would put on a plate and eat

Mar 28, 2015
scubadoo97 in Kosher

please help to update our family sedar recipes

It's very simple

1.5 lbs of Drmendary dates pitted
Water
Cinnamon
Chopped pecans (optional)

Add dates to a 3qt sauce pan and cover with about 2 inches of water. Bring to boil and simmer for 2-3 hrs, stirring often. Cool then press through a colander until no more date purée passes through. You may need to add water to continue mashing all the date juice/purée through the colander. Return to the sauce pan and cook down until thickened, stirring often. Cool and store in the refrigerator

When ready to serve, sprinkle with cinnamon

A food pro can be used instead of mashing through a colander but the texture will not be as smooth.

Mar 24, 2015
scubadoo97 in Kosher

please help to update our family sedar recipes

I'll add one. Make a Sephardic charoset made from pureed dates. The technique we use is to simmer the dates until they are soft then they are mashed through a sieve to remove the skins. This is labor intensive but you get a very good smooth texture. Flavored with a little Cinnamon and a touch of wine.

Mar 24, 2015
scubadoo97 in Kosher

Accidentally bought pork loin instead of pork shoulder -- help!

If you want to do something different that will add moisture and look nice, carve a tunnel in the center of the loin and stuff it with a fruit based stuffing , like cherries or what ever is available and would work flavorwise. Will look really nice when sliced and the cooked fruit stuffing will give some moisture to a very lean meat

Mar 22, 2015
scubadoo97 in Home Cooking

MSG Cooking Tips

Agreed. That's actually quite a lot. I find a little goes a long way. I can taste the difference with 1/4 tsp in 6 qts of stew as an example. Doesn't take much to enhance flavor

Mar 22, 2015
scubadoo97 in Home Cooking
1

Chopped: irritating aspects of

I would think, could be wrong, that people who cook are not as interested in the bizarre way out ingredients that they will never use.

Mar 22, 2015
scubadoo97 in Food Media & News

How do you get cat spit off cast iron?

You sure can. If your pan is well seasoned a little soap isn't going to hurt it.

Chopped: irritating aspects of

Pretty sure their market research told them the majority of viewers don't cook and the more bizarre the the better

Mar 22, 2015
scubadoo97 in Food Media & News

If corned beef is chewy and hard to cut is it not done?

Is it done yet?

Mar 21, 2015
scubadoo97 in Home Cooking

Addicted to Coffee

PID is used to maintain a set temperature

Mar 21, 2015
scubadoo97 in General Topics

Addicted to Coffee

True but people gravitate to them for ease of use

Mar 21, 2015
scubadoo97 in General Topics

Addicted to Coffee

The Sylvia is the best entry level machines. You move up if you want a double boiler or a super auto

Mar 21, 2015
scubadoo97 in General Topics

Problem with knife skills: tip of knife drags behind on board

Ah, Salty. Should have known. Excellent videos

Mar 20, 2015
scubadoo97 in Cookware

Picadillo: Capers or Raisins?

Well I was talking about thinking how good it was the night before while getting off on how good it is the next day

Mar 19, 2015
scubadoo97 in Home Cooking

Problem with knife skills: tip of knife drags behind on board

Who's doing the slicing in the 3rd vid? Nice knife that's very sharp. Love the way he does the vertical slices in the onion before the dicing. That ain't happening unless the edge is razor sharp

Mar 19, 2015
scubadoo97 in Cookware

Maine Lobster or Spiny Lobster?

GR is a showman and all that BS is for show

Mar 19, 2015
scubadoo97 in General Topics

Picadillo: Capers or Raisins?

You are so right about better the next day while the memories of that delicious meal are still fresh

Mar 19, 2015
scubadoo97 in Home Cooking

Addicted to Coffee

I was between the two last year.

After reading about some TVs that didn't hold up that long I went for the BV feeling I could buy 2 for 1 of the TVs. So far not disappointed

Mar 19, 2015
scubadoo97 in General Topics

Picadillo: Capers or Raisins?

Happy endings

Mar 19, 2015
scubadoo97 in Home Cooking

Addicted to Coffee

Molly, pour overs makes some the best "clean" brewed coffee IMO. French Press does as well but does have some sediment that some people like or don't like. My Bonavita is very much like a pour over but you don't get to control the pour rate. No bells and whistles but it makes a darn good drip coffee

My take on espresso is that you really need to spend to get a decent machine and unless it's a super auto machine there is a fair amount of technique to getting a good shot. If you are drinking a straight shot this makes a big difference. If it's covered by steamed milk and syrups then that will cover a lot of sins. You can spend a fortune chasing the "God" shot if you are so obsessed and maybe get it a few times

In the end it boils down to do you like what you're drinking and how far will you go to get there

Mar 19, 2015
scubadoo97 in General Topics
1