pee-cans are what you put under your bed at night, peh-cahns are what you eat.....;)
They DON'T make blueberry jello, but there is a blackberry......where did you get yours, Sarah?
WOW! Thanks to everyone! These links were great, and I am now off to the kitchen to relieve this huge jar of some of its contents!
Jett
@Yo_landa: yes, I do keep them in the oil they come in, the oil gets hard, and when I try to remove them, they basically fall apart.
@pepperhead: Unfortunately, I can't get them in larger sizes at my supermarket options. I think you make a good point about transferring them to a larger jar, I will definitely try that. Guess I also have to learn some patience to let the oil soften a bit before I try to remove them.
I have never refrigerated my fish sauce either....nor ketchup, mustard, etc.
Thanks for the help!
Jett
I have a yogurt strainer that I purchased YEARS ago. It's basically a plastic "funnel" with a plastic mesh lining. I plop the yogurt in, put it in a pitcher, cover the yogurt with plastic wrap, and let it sit in the fridge for 24 hours - voila, strained yogurt. I tried to find a link to my strainer, but no luck, sorry!
@annieNT: Thanks! Jett
@annieNT: can u share a recipe for XO sauce? Thanks
I always have some kind if quick pickles, various sauces for stir fry, and salad dressing.
Chicken breasts in Sherry Cream sauce
halve breasts and pound until somewhat thin, but not flattened like a cutlet
Dust lightly with seasoned flour, saute in butter until lightly browned and cooked through, about 4 minutes per side.
remove chicken, add 1/2 cup (or more to your taste) dry sherry, stir to get those tasty brown bits, and turn up heat to boiling. Reduce sherry to about 1/2, and add 1 pint heavy whipping cream. Continue to boil until cream reduces, thickens, and takes on a lovely LIGHT caramel color. Spoon over chicken and serve. It's quite rich, so a little goes a long way.
I like to serve this with egg noodles, which compliment the chicken and the sauce.
or tea? or a julep? (I don't like bourbon)
They have almost no fat, so best to serve no more than medium rare, oil or marinade before cooking, and about 30%LESS cooking time overall
I ALWAYS steam/fry my dumplings in my rice cooker. The first time, it switched off before they were done, and I just took a cork and shoved it in the slot where the switch is, and it keeps it cooking until they are nice a crispy on the bottom. I am also able to get that lacy connection this way.
Tom Fitzmorris, a local foodie/critic, gets a lot of hits for this root beer ham glaze:
http://www.nomenu.com/joomla1/index.php?option=com_content&view=section&id=6&Itemid=66
Someday, just for the heck of it, check out the taquerias on 106th street between Torrance Ave & Indianapolis Ave. There are about 8 of them and all pretty good. Although it has been a long time since I've lived in Chicago, my favorite was Taqueria Fiesta Grande on 106th between Avenue L and Avenue M. Also across the street was an excellent pizza place, but don't know if it is still there.
@hungrychristel: That woulda been one fine piece of cheese. I love waiting to buy it until it's just a few days from expiring at the grocery, because it just gets creamier and tastier; if I buy it, I won't be able to wait, LOL.
My dad once told my aunt that the reason limburger smelled that was was because the cheesemaker buried it in horse manure. My aunt never touched it again.
Like Kenji, I put fish sauce in/on many things, not just when preparing Vietnamese or Thai food. OTOH, I also LOVE limburger cheese & natto, so maybe I'm the weird one.
@Kenji: Maybe if I had YOUR muffaletta, I would like them more, as mostly here in NOLA the meats are: Genoa Salami, Generic Boiled Ham, Mortadella, and Provolone.
If it was a family party with other relatives, there was a decorated cake from the bakery, yellow, real buttercream frosting.
If it was a just family dinner/party, then my grandma made her famous, wonderful, delicious, amazing, schaum torte.
Basically, it was 2 meringue "cakes" baked in a springform pan (which, depending on the weather, she might not be able to get out of the pan. It fell apart, crumbled, etc)and made my mild-mannered grandma say bad words.
She would then cover the first layer with whipped cream, put crushed pineapple on it, put the top layer on, and smother the whole thing with more whipped cream, and decorate the top with maraschino cherries. In season, the middle & top had strawberries grown in the yard.
It was beyond description, it was sooooo gooood! AND, the next day (if there was any left), it was even better, because the meringue kinda softened up and absorbed the flavors of the fruit & whipped cream.
Which is why I never understood my grandmother getting so frustrated - if it broke, she glued it with whipped cream, and it was all soggy in 12 hours anyway!
Never made them from scratch - Pillsbury biscuits fried is what we use
I usually buy the sauce on the internet, but the prices have gone sooooo high! Never found a good recipe, but this one is EXCELLENT!!!!! Thank you, Lauren
Don't know if this helps, but I have found that when thickening w/corn starch I have to boil it for a minute or so, and then it will hold its thickening power
Thanks to Kenji & his great instructions!:
Standing rib roast smoked on the Weber with pecan wood, creamed spinach and yorkshire pudding. It was delicious!
Made a road trip to an Asian (apologize if this is not a correct term) grocery today, and scored lots of yummy things. One item is a HUGE jar of gochujang sauce. Since the jar says it's fermented, I was wondering if it can be used as a kimchi base? I make kimchi quite well if somewhat unorthodoxly and doesn't always get as funky as I'd like, so was just thinking this could be a basis for the initial seasoning? Also, any other uses/recipes would be welcome.Thanks!
So, I have this ongoing issue when I purchase anchovies packed in oil. When I remove them from the can and use them, I put them into a jar, refrigerate them, and they basically turn into mush.
Today I bought a jar of flat fillets, and I was wondering if they REALLY have to be refrigerated? The jar does not say "refrigerate after opening".
What say you: refrigerate or not?
Thanks
The options are many and confusing. I thought I had one picked out, but it got some bad reviews. I think I want convection, don't care about non-stick or rotisserie. Large and capable enough for a chicken or pizza, around $100-125. Thanks!
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;) Thanks for all the advice! I went crazy with Kenji's wing sauce, and it's good on everything!!!!!