iSi Whipper Flavored Soda?
Hey Everybody! Does anybody know if you can use the soda chargers in the iSi whipper to make flavor sodas?? Thanks!
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Happy Valley Chow
Food Blogger and Penn State Student.
- Website
- Location: State College, PA
- Favorite foods: Pizza, Chicken Wings, A good Sandwich (of any sort), Lamb, Middlesworth BBQ Chips, Steak, A properly cooked piece of Pork, A good Burger, Cheese,
- Last bite on earth: I'd probably just make that whole list of favorite foods and binge eat :)
The Food Lab: Can I Dry Age Beef At Home?
Great article Kenji! Really enjoyed it :)
Precooked frozen salmon...
I was in the same boat and made salmon burgers w/ a sesame mayo, turned out really nice.
Too many eggs, too little time. HELP!
We had a similar situation at the restaurant I work at. So we decided to do breakfast one morning. I ended up taking the liquid eggs and making an egg casserole. I lined a baking sheet with english muffins, then dumped a bunch of sautéed peppers, onions, mushrooms...pretty much any veggie I had. Topped it with some monterey jack and then just poured the liquid eggs over top and baked. I also spruced up the liquid eggs with some salt, pepper and sriracha. I topped it with more cheese and then some chopped chives. It turned out really good!
What baked treats are you making for the holidays??
I usually don't make that much during the holidays, which is weird since I'm the foodie of the family! But, I am making my Mascarpone Cheesecake with Nutella Ganache...which is usually a hit :)
Is the big Green Egg really worth it?
Yes the Primo grills are pretty much the same concept as the Big Green Egg, except they are oval shaped rather than circular. Both are fantastic grills :)
Roasted Pork Loin
If it's not to big, maybe you could sear it in a heavy pan, get some nice mailard reaction on there first and then roast it. I would definitely pull it out at 140 Degrees and let it rest, you'll get a nice medium pork loin that way. The thing I hate most is when people cook the crap out their pork! Trichinosis hasn't been found in pork in like 30 years, come on people!
Good luck! :)
Potatoes: do you prefer them waxy or floury?
Agreed with @czken pretty much all the way. Really depends on what I'm using them for.
I like a waxy potato (Particularly red skin w/ skins on) for potato salad, they tend to keep their shape better and hold whatever dressing I am using better.
"Starchy for baking, frying & mashing"
Smoked Pig Tips
Here is my go to BBQ Rub, I use it for all kinds of stuff. It really gives a great BBQ Flavor. I usually make up a big batch of it and keep it in a ziplock for whenever I need it. I usually apply the rub and let the meat sit over night to marinate. The dry rub is the first 8 ingredients:
Is the big Green Egg really worth it?
The Big Green Egg is a beautiful piece of equipment. But, if I were going to spend the money on a grill like that I would rather get one of the Primo grills. Because it allows you to do direct & indirect heat at the same time. It might seem like a small thing, but when spending that amount of money I want the grill that does the most and I feel like the Primo has more options. Check them out for yourself, here is their link!
Recipe pet peeves
When the ingredients aren't in order...it drives me nuts. A lot of the time I don't need to read the directions cause usually it's pretty self explanatory. But, when the ingredients aren't in order, it's kind of annoying.
How do I cook bear meat?
Bear sausage is one of the best things ever. I have never made it, so if you find a recipe let me know!
Your favorite use for a meaty ham bone?
Ham and Bean soup all the way, that is one of my all time favorites!
Bagels: Top or Bottom?
I prefer to eat my bagel as a sandwich. With just some kind of spread (cream cheese, peanut butter, plain butter)....but of course I love a good breakfast sandwich on a bagel....egg, some sort of breakfast meat and cheese...mmmmmmm
Has anyone tried Starbucks' "VIA?"
I got the Via Travel Mug and some via packets for my fiance for Christmas one year. She really liked them for instant coffee, but they are just so dang expensive. We pretty much use our Keurig religiously.
If you win Powerball today...
*sigh* I didn't win...but my dreams were big. Of course, I wouldn't know what to do with all that cheddar, so I would of course take care of my family, friends and give to local charities to support my community.
But, I have to admit I would want to build my own house with a sweet kitchen loaded with every toy from Polyscience, viking range tops and probably the top of my priority list...a dishwasher (since I don't have one now and I miss it dearly!)
I would also open my restaurants because that is my main goal in life and half a billion dollars would have helped that dream immensely!
But, alas....I'm still broke :/
Name Six Herbs/Spices
This post makes me think of the Simon & Garfunkel song Scarborough Fair...Parsley, Sage, Rosemary and Thyme...
Airport Food That's Actually Good
Man I hope whoever eats those Chili dogs from Pink's doesn't fly to far....that could be bad news!
Favorite ways to cook w/ alcohol
Usually with red or white wine I'll use it to deglaze a pan while making a pan sauce. For example, Season a chicken breast with salt, pepper and garlic powder. Then dredge it in some flour patting off as much excess as possible. Saute that in oil, in a stainless steel pan until internal temp reaches 165, remove to let rest. Then in the same pan add in some oil and saute some minced garlic and shallots. Deglaze the pan with about a 1/4 cup white wine, add in 1/4 cup chicken stock. Then add butter cubes coated in flour to thicken the sauce. Finish with some heavy cream and fresh herbs. Sorry that I'm not very specific with the measurements, usually I just use whatever I have to make a pan sauce and just throw stuff in till it's the right consistency and flavor...that gives you a rough idea of what I do :)
With beer I use that a lot of time to make cheese sauces to dip pretzels in or use on a cheesesteak.
Ideas, Please - for Wednesday Dinner Before Thanksgiving
Make a big batch of soup, the weather is perfect for it! If you have left overs you could always put it out and serve at Thanksgiving :)
Cut-up FRESH turkey
A tradition for our thanksgiving is stuffing balls. Which is basically a wet stuffing formed into a ball and baked...they are so freaking good! The outside gets nice and crispy, while the inside remains really moist and flavorful!
Pumpkin Marshmallows - I would hate to waste them
Are they small or big??
If small you could make an ambrosia salad with them.
If Big, stick them on some lollipop sticks, dip them in melted chocolate and decorate with sprinkles. If you have kids they would love doing that!
10 Days till Turkey day!!
Thanks for letting me know! I'm new to the community and was just really using it as a signature to my comments, not trying to force it down anybodies throat. Duly noted for future posts I make :)
10 Days till Turkey day!!
I'll kick this discussion off! This will be my first Thanksgiving owning a immersion circulator from the fine people over at Polyscience. I'm pretty sure I'll be doing a Sous Vide Turkey, using this video where Grant Achatz does a sous vide thanksgiving.
I also thing I'll make a Brie en Croute, since I've never made one and they are delicious!
What's Your Go-To Company's Coming Dinner?
Whenever I want something quick, easy and delicious I always go pasta. One of my favorite after work meals is Sausage and Peppers Pasta. You can get the recipe on my blog here:
http://www.happyvalleychow.com/2012/02/sausage-peppers-pasta.html
Keep butter melted...without heat...
Alright so I am thinking about bottling and selling my own hot sauce. The base is butter and whenever it cools it solidifies. It's not that big of a deal, you can just throw it on whatever you're cooking and it melts right over top everything.
But, I would really like it to keep in a liquid form. I know if I used clarified butter, that will increase the shelf life and I wouldn't have to refrigerate it. But, is there anything I can add to it to keep it in a liquid form??
10 Days till Turkey day!!
It's almost turkey day and that means most of us are going to be stuck in a kitchen trying to prepare the feast. Do you have anything special planned?? Any special Turkey ideas you wish to share??
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And if you have done it, what did you do.