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Posts by gonefishin

    Hey Couture Cuisine,     I got the #8 and will be buying my medium plate.  It's a nice grinder...but I'm still surprised it didn't have the medium supplied with it.  On the note of a Kitchen Aid...I like my machine but the best advice I have is not to use it for a grinder or a stuffer...it's simply not the right tool for the job.  On that note...a grinder with stuffing tubes isn't the right tool for the job...get a dedicated stuffer...even the small cheaper ones do a...
     I would love to hear your experience on fried rice as well!  I do love it and have done much experimentation before coming up with something decent...I would look forward to hearing your thou8ghts.    Now, on to the question of Chinese Vs Japanese cuisine?  Too many differences...they're two different cuisines. Heck...it's even difficult to pick a favorite regional Chinese cuisine.      Dan
     You're jumping the gun...that Whirley Pop is a classic and makes perfect popcorn.  It sounds like you're using too high of heat.  I prefer to use as little oil as needed to pop my popcorn, using canola or corn most of the time for popping.  Then I'll use another oil to top.  Heated coconut oil, bacon grease, duck fat...I use these things as topping oil with far better results than heating them high enough, and long enough, to pop the kernels.  My favorite topping oil...
     If who dat is mentioning " they all have good andouille sausage, boudin, pickle meat, etc"...I'm guessing he's getting some nice andouille...just a hunch
    Who dat...     Kielbasa is what many people also call Polish Sausage.  Ekrich isn't a great example of a good Polish sausage and kindof has a flavor and texture very identifiable with their brands sausage.      If you're looking to add a smoky flavor to your gumbo, a hock, smoked turkey, or adding left over pulled pork or smoked rib meat out to be suffice.  Sometimes I'll smoke, or grill, some small game hens and stuff them with dirty rice and serve in a bowl of...
    There are no rules for gumbo...you use what is on hand and you use the techniques at hand,  That said...my favorite type of andouille is the type you'll find in LaPlace Louisiana.  It's simply a properly made hot pork link heavily smoked.  We usually make our own.  Are you buying prepackaged Kielbasa or andouille?  If you are...stop. Look for the various smoked sausages in the deli section.  If one grocery store doesn't have anything try to find another that...
     I use MAPP gas in my torch for not only soldering pipe, but also starting charcoal and blasting off foods.     Ask yourself the same set of questions for an oven/broiler that uses natural gas or propane
   I use a homemade board butter...    BeesWax Paste for Cutting Board   There are commercially available products out there to care for your cutting board, but here's a little recipe you can do at home.   1 cup pharmaceutical grade Mineral Oil 2oz pure beeswax      Heat mineral oil and beeswax in a small pot, on your stovetop, until it's completely dissolved (stirring along the way).  Once the beeswax is completely dissolved, pull it off the heat and allow to...
  Nicely done!   Looks like a wonderful Thanksgiving dinner too!      (stir fry video was nice as well...my compliments to the young commentator)
     There's certainly a difference between using high heat Vs low heat methods for proteins, birds included.  You have to remember that roasting is a dry heat method and that certainly effects the way the meat is cooked, even without the additional task of breaking down the fat and connective tissue.  If you are looking to break down fat and connective tissue, the 325f we're talking about is too high in nearly all instances.       I've found that sous vide works...
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