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Posts by eastshores

Great looking dishes from everyone so far. This challenge has so many possibilities. I have a pretty neat idea to try and hopefully will get it done tomorrow.
 My mom used to do that so I do it usually whenever I make a cold plate (tuna salad, a couple olives, and Ritz crackers to finish it out!)
I think you'd be fine to dispatch and clean, then freeze them. When I catch live shrimp the heads are removed and they are frozen submerged in water so there's zero chance for oxidation. They keep for months that way. But maybe crabs are different.   Edit: OK, I guess with crab it's different than shrimp. I'm not finding any information online specifically about how long crab is safe after dispatching a live crab. What information I was able to locate was referring to...
I don't really understand the idea that a region would have any part in the way that a place handles tea. Tea is either brewed fresh, it's stale, or some nasty stand in whether it be powdered or syrup. Correct me if I'm wrong, but I'd be willing to bet that Subway Subs has fresh tea brewed in NYC.. I bet Burger King and McDonalds does too.
Have you considered drying them and creating a powder? You could even roast them first if you want to introduce that smokey element to the end product.
There are so many monthly challenge winners here!!
Dcarch.. I had to stop at the 4 min mark and laugh a little ... I hope you are being silly! He/she slaps it and turns it over and it's obvious the super thin bag has ruptured. In addition, an attempt to seal anything harder than ground meat would most likely burst that thin bag.   GM.. FoodSaver brand products are somewhat expensive, but we can get "bargain bag" rolls on the cheap for instance 8" x 100 feet for about $21. I've never tried them yet but from what I saw on...
GM have you considered a chamber vacuum sealer? I've been looking at them, the bags are much cheaper than food saver, around $45 USD for 500 8"x10" bags. Unfortunately the chambers themselves are closer to $900! I just ordered my first sous vide unit so it would be nice to eventually be able to seal up liquids. I just don't seal enough other products as of late to make that initial price worth it.
My grocer had a sale on pork loin so I grilled it with a basting of Louisiana Crystal hot sauce and local honey from my friend. I'm still not used to seeing pink in pork but the FDA says 145 internal with a 2 minute minimum rest is safe. I checked with a digi thermometer in the thickest part and let it rest on the still hot grill. It certainly is more tender. Served with some new potatoes sauteed in thyme and butter. I wish I had made a sauce but I used the thyme butter...
 This is true! I really do look forward to that first day when a strange cool breeze blows and you can even smell the coolness - things get more quiet and the days grow dark faster. Fall is my favorite time of year, like you I also enjoy it a good deal food wise. Although in Florida during Fall one day we can be 70F and the very next day jump to 95F! It's all dependent on weather systems north of us.
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