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Les ah

  • Location: Oklahoma

Manner Matters: Help, My Friend Chews With Her Mouth Open

Oh My! This post reminds me of one of my favorite poems I first read when I was young:
"The Goops"

by Gillette Burgess (1866-1951)

The Goops they lick their fingers
And the Goops they lick their knives:
They spill their froth on the tablecloth
Oh, they lead disgusting lives!
The Goops they talk while eating,
And loud and fast they chew;
And that is why I'm glad that I
Am not a Goop, are you?"

Manner Matters: How to Share Food Without Being Rude

I appreciate the question and Molly's answer since I share similar feelings on this issue. Isn't it insensitive to not consider another persons legitimate concerns or preferences on food safety? Double dipping doesn't bother me that much, even though I majored in microbiology, but I can understand why it would upset someone else. Share my drink so I can catch your mono? NO thank you! Put your unwashed mitt in my food so I can catch your HepA? NO thank you! This is all for the same reason I would never go around French kissing strangers and recent acquaintances.

A Guide to Tofu Types and What to Do With Them

Thank you for posting this list. I love tofu but am in a rut as far as preparing it.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Good luck Robyn. I'll miss your cartoons!

Easy Butter Paneer With Spinach

Looks good, now I need to get around to making paneer since the local grocery stores don't carry it.

Manner Matters: The Finer Points of Eating With Your Hands

My mom wasn't a fan of the Colonel in White and always scolded us about licking our fingers at the table when she served fried chicken. Her fried chicken was better than the Colonels giving her the right to tell us how it should be eaten but is she still correct?

Kenji's NYC Bucket List: What I'll Miss Most

I know you know this but brace yourself for the time zone differences especially betwixt New York and San Francisco. It's really the only thing that annoyed me about living in Oregon since most of my family lived in Texas or Oklahoma and I had to remember to call home before 8:00pm or catch grouchy folk ready for bed that and trying to reach people at their desk/lab on the east coast before 5-6pm their time.

Remember, the water in the toilet tank, not bowl,is safe to drink! Use battery operated light sources since oil lamps may ignite gas leaks.

Gluten-Free Fresh Pasta

Oh wow, thank you for posting this. I've craved gluten free egg pasta but all of the recipes I found were mostly pure refined starch plus egg. Totally gross.

Can I make pasta without a pasta roller?

Do you have a fire extinguisher in your kitchen?

Yes. In the event of a fire remember to pull the pin otherwise you can't depress the lever.

This Week at Serious Eats World Headquarters

Leftovers: Imploding Cake, Powdered Alcohol, and More

I'm waiting till April 1st to see how this whole Palcohol thing turns out. Why does it remind me of bonsai kittens?

Recipes for Cooking Demos?

How many minutes are you allowed? One pot meals or wok based recipes are probably best unless you want to do flaming cherries jubilee or some other flaming type dessert. Omelettes come together pretty fast. Kenji just posted a food lab article on making the best leftover hash but it may have too many steps depending on how much pre cooking you plan on
http://www.seriouseats.com/2014/04/the-food-lab-how-to-make-the-best-potato-hash.html?ref=pop_serious_eats

One pot meals may also work depending on time constraints:
http://www.seriouseats.com/2014/01/20-one-pot-wonders-recipes.html

Gas vs charcoal grilling in a gas grill

You could but I'd worry the ash from the charcoal would clog up the gas jets making the grill useless. There is also the whole roaring fire over a propane tank thing. You can purchase an inexpensive 14 inch charcoal grill from Dollar General or Walmart for around $15 or so. Why risk ruining your gas grill for something like that?

What do you guys prefer plastic or wooden

Wood cutting board, it's easier on my knife blades and I prefer its weight and feel. I have big plastic mats for meat but I never use them if I can fit everything onto the wooden board. I remember to cut the vegetables and cheese before I cut the meat so there is no worry about cross contamination. We used large, thick plastic cutting boards at the cafeteria where I used to work. They were good cutting boards that could withstand the commercial dish washer but I never enjoyed using them. They would slip and wobble around a lot, even when I put a towel underneath, and would get nicked up pretty fast.

Simple Pleasures

Tahini and honey spread on a Quaker rice cake is one of my favorite treats but I don't make it that often. Probably for the best too.

When Breakfast Gets "Weird"

I used to enjoy a cheese burger with fries in my pre gluten free days. It's probably the best breakfast ever.

What To Do With Leftover Pork Roast

Enchiladas, use some of the broth as the base for the sauce.

Culinary land mines

Gristle in roast beef or pork. It makes me gag to the point of wanting to vomit as soon as I feel it in my mouth. Also roe in a can of sardines. It's nothing like caviar- it's just gross!

Substitution for Korean chili powder in Kimchee

Substitution for Korean chili powder in Kimchee

Thanks ya'll, I feared I would need to order from Amazon but didn't know which Korean chili powder to order.

Substitution for Korean chili powder in Kimchee

@Littauer, thanks.

@missvenuz, Thanks, I'm holding off on Amazon for now.

Open Thread: Do You Lick Your Beaters?

Yes! I don't have to split the beaters with one of my brothers anymore! Center first, then the wires.

Paleo Diet Craze- Love it or leave it?

ftmftm said,"And introducing restrictions is a GREAT way to up your cooking game, IMO. It takes work to bulk out a meal without starch."

Ditto.

Paleo Diet Craze- Love it or leave it?

I follow a pseudo Paleo diet that I jokingly call the Neolithic Raider diet meaning I eat dairy and occasionally eat grains and starchy vegetables. I feel better and have more energy when I limit complex carbs to 1-2 servings per week. The paleo diet can be pretty expensive if you follow it the way most books and web sites recommend eating only grass fed meat and omitting dairy. The cost issue is the only reason I don't follow it as commonly outlined.

Follow the diet for two weeks, it you feel better maybe it will be good for you. There is no such things as a one size fits all diet that will improve everyone's health. Some people feel better on a Paleo diet others prefer to go vegan. Everyone will honestly claim their diet is the bees knees because it is for them but I'll add, that diet may not be so good for your particular physiology.

summer rolls - how much ahead of time can they be made?

Individually wrapping each one in waxed paper keeps them moist for several hours.

Substitution for Korean chili powder in Kimchee

None of the local grocery stores carries Korean chili powder for kimchee but I have whole New Mexico, casabel, pasilla, oriental hot, arbol and ancho chilies in the chili vault as well as ground cayenne pepper, paprika, smoked paprika and red pepper flakes.

Will any of these work as a suitable sub in kimchee?

Thanks

Help! Gluten free baking smells like the metal pan

Help! I've been doing more gluten free baking lately and have noticed that bread and pizza crusts take on the smell and a slight flavor of the metal pan they are baked in. The pans are clean and I always either spray them with nonstick spray or coat them with a thin layer of olive oil. I can't figure out why this is happening. I used the same pans years before for "regular" baking and don't remember having this problem with wheat based doughs.

Has anyone else ever experienced this? How do I fix the problem?

Thanks!

Stabilized brown rice flour vs. mere brown rice flour

Is there a significant difference in taste and texture between gluten free sandwich bread made with stabilized brown rice flour vs. mere brown rice flour? A friend asked me to do some gluten free baking and I've been using the King Arthur baking mix but I have Bobs Red Mill brown rice flour, potato flour and tapioca flour on hand. I'm wondering if it's worth buying more mix or using the ingredients I have. King Arthur claims the stabilized brown rice flour improves the loafs final texture and taste but is this true? I don't eat bread that often so I really don't know what is good or isn't. I don't need recipes. I just need to know the difference between the flours. Thanks

Help! Onigiri is falling apart!

Hi, I've been attempting to make onigiri and yaki onigiri with Nishiki brand medium grain polished rice for sushi. I cook it in a rice cooker using 1 part rice to 1 1/2 parts water and a little salt. I can form the onigiri balls alright and they hold together when I fry them till they are a light brown but they fall apart when I try to pick them up.

Do I need to compact the rice more? Am I using the wrong ratio of rice to water?
I can't imagine being able to cook these on the grill as fragile as they are now.

Also, can I use the medium grain brown rice for onigiri?

Soaking dried chilies for sauces

Hi, I was making adobo sauce tonight for enchiladas and the recipe, like most recipes, called for discarding the water the dried chilies were soaked in. But, Kenji soaked chilies in broth and skipped discarding the soaking solution in his carne adovada recipe.

Why do some recipes ask you to discard the soaking solution? Is there a traditional reason? It seems like I'm throwing out perfectly good flavored water when I do this.

Recipe for sauerkraut with apples

Hi, I'm looking for a recipe for sauerkraut with apples where the apples are fermented with the cabbage. Someone gave me some of this once and it was really good but I can't find the recipe for it anywhere. All I can find when I search the term are recipes for sauerkraut with apples as in a pie or cake. She mentioned a specific ratio for the cabbage and apples but I don't remember what it is.

Also, my grandmother told me they used to ferment their kraut on the 'north side of the house in a barrel' during the summer. I'm hungry for homemade kraut and was wondering if someone had experience doing this on their back porch? Would you recommend it? I don't see a problem except that it will ferment a lot faster than usual and the neighbors might be a little offended.

Burned the beans

Curse my @!!***!!! electric stove top! I was cooking a pot of pinto beans on the stove and misjudged the amount of time I had before I needed to remove them from the heat and the beans on the bottom started to burn. I didn't stir so the rest of the beans are fine. maybe a little burned tasting.

Is there a cook's secret on how to remove or 'fix' the burned flavor?

Homemade tamale steamer

I want to make tamales but I don't have a tamale steamer. I do have a 12Q (?) stock pot that is large enough but I only have a steamer insert for a 4Q pot. I can't afford to buy a new pot with a steamer insert or new insert right now. What can I use for a steamer platform that won't leave the bottom of the tamales soaked?

Thanks.

Questons on enhanced meats, mostly for Meatguy.

I try to avoid buying meats that have been 'enhanced' since I don't prefer the taste and texture but sometimes an alternative isn't available or I'm low on cash and have to settle for it. When the label says "Enhanced with up to a X% solution" does it mean that X% of the weight I'm paying for is buffer? I'm assuming the solution is saline, a phosphate or carbonate buffer plus chicken or pork broth and the mysterious natural flavorings. What is in the buffer that gives the fat and meat such a strange texture? The raw fat feels slippery or slimy compared to unenhanced birds while the cooked meat has a stiff, almost rubbery texture.

The other question is why don't food manufacturers have to label the gluten content in the natural flavors. Turkeys may contain gluten because of the 'enhancement' solution but it's not on the label. I got sick eating flavored Dannon yogurt for the same reason since every flavored yogurt Dannon makes has gluten but there is no warning on the package.

Why do food manufacturers do this? Do they think is helps the flavor or is the buffer included to increase shelf life or disguise inferior quality meat?

Gloom, despair... How's your garden?

Gloom, despair, and agony on me
Deep, dark depression, excessive misery
If it weren't for bad luck, I'd have no luck at all
Gloom, despair, and agony on me (lyrics by Buck Owens and Roy Clarke)

My maters' they ain't fruitin'
Tho they bloomin' all right fine
The hummin' birds are pantin' as they rest upon the vine
And all winter for hot peppers I shall surely pine!

Gloom, despair, and agony on me
Deep, dark depression, excessive misery
If it weren't for bad luck, I'd have no luck at all
Gloom, despair, and agony on me

Here in Oklahoma we've had nothing but 100 to 111 degree heat almost every day since June and my garden refuses to yield fruit even though I've been watering daily. I've asked around and apparently no one has had any luck with tomatoes. It's bad when it 'only' gets to 97F.

So rub it in, tell me about your wonderful harvest and about all of the canning your doing, salads your eating, ect.....

Sorry if someone recently posted a thread on this topic.

Pork + spearmint + limes + grill + unknown=

I have pork, growing like crazy spearmint, limes and a grill plus other ingredients. I'm looking for a marinade recipe that incorporates the spearmint plus the citrus I found one pork marinate that uses a combination of spearmint leaves, soy and hoisin sauces, molasses plus other stuff that looks good but I'm wanting something a little different. I bought limes a few months ago and went through them pretty fast then bought more and I'm really craving limes and know it pairs nicely with pork.

Any suggestions?

Thanks!

New phobia after finding roe in canned sardines

Help. I started eating sardines last year after reading about the last sardine cannery in the US shutting down. Last week I was watching TV on hulu mindlessly munching on sardines when I felt something with an off putting sandy, crunchy texture in my mouth. I didn't think much of it at first thinking some sand had somehow gotten into the can but I got another mouthful and realized there was a lot of this off putting something in the can. I looked and saw hundreds of little white, round balls in the dish and realized it was probably roe. I looked up "canned sardines roe" using altavista and found one article at chowhound (see: http://chowhound.chow.com/topics/304187) and the author posted pictures of it on flicker but only three people replied to his/her query.

I have three cans of sardines in the pantry but now I'm a little afraid to try them. The roe was very unpleasant since I wasn't expecting it. It has a sandy, crunchy texture, not something you would seek out. However, I enjoy sardines and am wondering how often do people find roe in canned fish? Have any of ya'll ever come across this? Is this a surprise I should expect once a year or so or is it rare?

Leftover fat cap

I made some chicken broth yesterday to use up all of the necks, spines and giblets I had thrown into the freezer. The broth is very good but the fat cap is a gross gray color because I had so many livers in the pot. I used some of the fat to make roux with masa harina for enchilada sauce but I can't think of anything else to do with it. It looks horrible but I hate throwing it out. I could wait a few weeks to throw it out with a clear conscience but the freezers full.Can I refine it?

Ginger based condiment

I had ginger tea with a dash of ground cayenne pepper and freshly cracked black peppercorns a few mornings ago and thought it would make a good condiment on meats or as a stir fry sauce. I was thinking about making something similar to Thai sweet hot pepper sauce but I don't want it to be too sweet. Karo syrup isn't as sweet as sugar syrup and I was wondering if I should use this instead of sugar or if I need some sugar syrup or other thickening agent to give it the proper consistency. Could I use a bit of tapioca starch as a thickener since I have it on hand? Has anyone ever made something like this? Are there recipes available? I don't mind winging a recipe, it's about the only way I cook, but it would be nice to have some preliminary data before setting out.

Thanks.

Son-of-a-Gun Stew recipe

This post is for AK since he wanted to know what was in Son-of-a-Gun Stew. I had tried searching for the recipe several years ago but all I could find were recipes that were basically beef vegetable stew, not the stew I remember eating at the local fireman's fundraiser. I searched after AK reposted my remark in Look Who's Talkin': Memorial Day Weekend Edition and finally found the recipe. It was hard to find since the firemen in my hometown are all gentlemen and had politely softened the name from Son-of-a-B*tch Stew. As I remember it the stew had ground heart, bits of arteries and kidney bits but I could never place the other flavors. According to the recipes I found here:
http://www.barrypopik.com/index.php/texas/entry/son_of_a_bitch_stew_son_of_a_gun_stew/

or here:
http://www.hungrybrowser.com/phaedrus/m0806F04.htm

Son-of-a-Gun is made from beef heart, kidneys, thymus, liver, brain and/or possibly margut (marrow gut) seasoned with salt, pepper and green chilies. Margut is part of a nursing calf's stomach that contains partially digested milk. The stew I ate probably did not have margut but it still had very rich flavor from the kidneys and liver. I'm guessing they cooked it for at least 8 hours. I was confused about the taste since it did not have any chili powder or tomato taste and for some reason I expected this.

Anyhoo, I'm posting it here hoping Son-of-a-Gun will catch on again. It would be a shame to lose such a fabulous dish because people's tastes have changed so much. ENJOY!

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