scubadoo97's Profile

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Sous Vide cooking...are you on board?

I've done short ribs for 72 hrs @ 60.5C. Not too long. It's a balance between time and temp

about 17 hours ago
scubadoo97 in Home Cooking

Overseas Highway trip

Had good meals at Lazy Days in Islamorada

1 day ago
scubadoo97 in Florida
1

Authentic Black Bean Recipe by Gregory

What did you like about it?

Aug 01, 2015
scubadoo97 in Recipes
1

syrian apricot paste

Where did you think they got the idea for the fruit roll up

Aug 01, 2015
scubadoo97 in Home Cooking

Need help- chicken breasts

Brining and marinating may give you a larger margin of error but just dried, seasoned with salt and seared in a hot skillet lubed with a little fat, I use cast iron, is all you need, just don't over cook them. That is the key with breasts.

Jul 30, 2015
scubadoo97 in Home Cooking

Need help- chicken breasts

Bottom line, you are over cooking them if they are dry. 165 is the recommended temp but that's on the ultra safe side. And with carry over heat they often go as high as 170-175. 155 is high enough to be safe and not over done. There will still be some carry over heat which will get them close to 160 by time you cut into them.

What's your favorite way to prepare shrimp?

But it was "organic" "humanely" raised talapia.

Jul 28, 2015
scubadoo97 in Home Cooking

Green Pea Guacamole Recipe

I'm sure the peas mask as much in guac as red peppers in hummus

And just to repeat there are many hummus recipes with no hummus. What's that about? That's like using all peas and calling it guacamole

Jul 28, 2015
scubadoo97 in Food Media & News

Replacing Asian Pear in Korean BBQ with chemical tenderizer?

I would also suggest one of the fruits listed instead of a chemical powder. At least the fruits add flavor

Green Pea Guacamole Recipe

Unlike the multitudes of alternative hummus recipes that contain no hummus, aka chick peas the name of the dish is exactly what's in it. You can choose to like it or not but I don't understand the uproar.

It is not a standard guac per the title. It obviously gives a more vibrant color, changes the texture and adds sweetness. It does not indicate that the cook can not make a standard guac and is relying on peas as a crutch. Hummus with red peppers is not seen as an abomination so why guac with peas?

Jul 28, 2015
scubadoo97 in Food Media & News

Help!! Cooking 30 lbs of ribs in oven

What kinda ribs. Backs or spares?

Jul 27, 2015
scubadoo97 in Home Cooking
1

What to do with a bunch of sliced havarti cheese?

I love toasted pita and cheese for breakfast.

Jul 27, 2015
scubadoo97 in Home Cooking

What is worth making from scratch to save money?

I really love lentils. Unless I'm making mujeddrah I like to added fine diced onions, carrots and maybe mini sweet peppers and or celery.

Jul 27, 2015
scubadoo97 in Home Cooking
1

quick help needed re: marinating fish for tacos

I use the term fry to mean immersed in oil

Jul 27, 2015
scubadoo97 in Home Cooking

quick help needed re: marinating fish for tacos

Are you searing or frying?

Jul 26, 2015
scubadoo97 in Home Cooking

All-Clad skillet cleaning suggestions wanted

Glad it worked for you. Not sure why it's been discontinued. It works great

Jul 26, 2015
scubadoo97 in Cookware

Frozen Brussels Sprouts

With a mandoline you can do a better job of shredding compared to what's shown in that bag. Only takes a few minutes

Just made Salmon and Cobia on shredded sprouts

Jul 26, 2015
scubadoo97 in Home Cooking

Jasmine rice advice...

White rice by its nature is quick cooking. Jasmine like other white rice takes maybe 15 min to cook

Jul 26, 2015
scubadoo97 in Home Cooking
1

quick help needed re: marinating fish for tacos

I've used a bit of tequila to do a short marinade when doing fish tacos. Worked well

Jul 26, 2015
scubadoo97 in Home Cooking

quick help needed re: marinating fish for tacos

Use Wondra instead of regular flour

Jul 26, 2015
scubadoo97 in Home Cooking

What is worth making from scratch to save money?

Sounds like you already have a good handle on cooking. Now you just need to lower your food bills. Meals built around grains and legumes are very low cost. Work more of these into the mix

Jul 26, 2015
scubadoo97 in Home Cooking

What is worth making from scratch to save money?

Exactly the reason I stopped buying it and started making it so many years ago

Jul 26, 2015
scubadoo97 in Home Cooking

What is worth making from scratch to save money?

Can't even think of the last time I've purchased bottle dressing. It's been decades

Jul 24, 2015
scubadoo97 in Home Cooking

Foods you refuse to eat as leftovers?

I read about it but have had reheated rice and often cold left over rice that was not even reheated for greater than 50 yrs without incident as far as I can tell. Based on past experience I'm not worrying

Lamb Brains - No Gross Out Intended

Had calf brains in a taco at a good authentic Mex restaurant is Louisville Ky. It was like nice crispy bits and not at all what I thought brains would be like. I'd order it again

Jul 19, 2015
scubadoo97 in Home Cooking

Need pressure cooker advice NOW. Anyone on who knows how to cook with them?

15 psi is high and what is used most often

Jul 19, 2015
scubadoo97 in Home Cooking

Best, Simplest way to enjoy a fried egg?

It's a great combo

Jul 13, 2015
scubadoo97 in Home Cooking

Braised Short Rib is dry in the middle?

Four hours seems a bit too long

can you tell me about chilaquiles?

I've had them in Mexico and they were definitely fork food

Jul 12, 2015
scubadoo97 in General Topics

What's your impression of sous vide? I discovered it recently and am curious to see what people think about it

A quick sear in a cast iron skillet but those were right out of the bag and separated from the rib. Here it is seared

Jul 12, 2015
scubadoo97 in Home Cooking