"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-02-2013, 12:19 PM   #61
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Oh right, a spray oil in a can. Ta.
__________________

__________________
Gravy Queen is offline   Reply With Quote
Old 01-02-2013, 12:41 PM   #62
Assistant Cook
 
Join Date: Dec 2012
Location: Jupiter
Posts: 42
Edit: see you got your answer.

Try them whenever you can. They're great. I throw out my slices if they're more than 2mm thick. Or save them for cooking later. I don't think they'd cook well, but I haven't tried.
__________________

__________________
Snow. is offline   Reply With Quote
Old 01-02-2013, 04:23 PM   #63
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Snow, I just remembered, somebody here pointed me to this site: Home, Pistol River Mushroom Farm, Gold Beach, Oregon. Growing Gourmet Mushrooms on the Oregon Coast
it is not about mushrooms, but they do have mushrooms.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-02-2013, 05:23 PM   #64
Assistant Cook
 
Join Date: Dec 2012
Location: Jupiter
Posts: 42
Quote:
Originally Posted by CharlieD View Post
Snow, I just remembered, somebody here pointed me to this site: [url=, Pistol River Mushroom Farm, Gold Beach, Oregon. Growing Gourmet Mushrooms on the Oregon Coast[/url]
it is not about mushrooms, but they do have mushrooms.
Thank you.

Also to anyone wondering why all the links are gone from my quotes. I have no idea. I think it's adblock or something.

I got some fresh shiitake mushrooms and made a sandwich like I would with portabella (since I didn't have a portabella). Tasted pretty good.
__________________
Snow. is offline   Reply With Quote
Old 01-06-2013, 08:48 AM   #65
Assistant Cook
 
Join Date: Dec 2012
Location: Jupiter
Posts: 42
Hey does anyone know how to make those wedge potatoes you can get fresh at some grocery stores where they have all the fresh food like drumsticks and stuff? If you don't know what I'm talking about, they're just regular wedge potatoes, but the "crust" or whatever you'd call it is like.... Seasoned and flaky and dark golden/brownish. That's the one part I can't get. They appear to be baked but I'm not sure.
__________________
Snow. is offline   Reply With Quote
Old 01-06-2013, 09:11 AM   #66
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Quote:
Originally Posted by Snow. View Post
Hey does anyone know how to make those wedge potatoes you can get fresh at some grocery stores where they have all the fresh food like drumsticks and stuff? If you don't know what I'm talking about, they're just regular wedge potatoes, but the "crust" or whatever you'd call it is like.... Seasoned and flaky and dark golden/brownish. That's the one part I can't get. They appear to be baked but I'm not sure.
Is the crust possibly grated cheese?

Italian Fries - Martha Stewart Recipes

Martha Stewart has a recipe similar to what you are looking for. You just have to cut them bigger than hers are. BTW they are delicious.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-06-2013, 09:14 AM   #67
Assistant Cook
 
Join Date: Dec 2012
Location: Jupiter
Posts: 42
Quote:
Originally Posted by Addie View Post

Is the crust possibly grated cheese?

Italian Fries - Martha Stewart Recipes

Martha Stewart has a recipe similar to what you are looking for. You just have to cut them bigger than hers are. BTW they are delicious.
That looks like a good idea, but I believe the crust is just salt/seasoning that they somehow made flaky. Don't really know. If I knew more about cooking I'm sure I'd know.
__________________
Snow. is offline   Reply With Quote
Old 01-06-2013, 10:13 AM   #68
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Can you purchase a few and tell that way? Or you could ask their kitchen.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-06-2013, 10:18 AM   #69
Assistant Cook
 
Join Date: Dec 2012
Location: Jupiter
Posts: 42
Quote:
Originally Posted by Addie View Post
Can you purchase a few and tell that way? Or you could ask their kitchen.
Sometimes they have people working there that hate themselves and everyone else, but sometimes they have nice people. I'll try to ask when they seem happy. If they can't say I'll buy some and upload pics and describe them more.
__________________
Snow. is offline   Reply With Quote
Old 01-06-2013, 10:19 AM   #70
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482
This is a good little 'starter book' on mushrooms. I've been foraging wild mushrooms for decades and still there are only about five that I will eat.
I started the first commercial shitake 'mushroom farm' on one of the Gulf Islands. We started with 500 four foot long green alder logs each inoculated with spore plugs.
This how I cook any mushroom store bought or wild harvested:
Wash off any dirt under warm running water using a soft brush. Don't think the mushroom will absorb any water doing it this way. The washing happens so fast the mushroom has no chance to take in any water. Pat dry between paper towels.
With fresh shitakes just break off the stems. Save them to soak over night in the fridge then pour off the 'liquid gold' and use it in a soup/stock/whatever.
Now cover the bottom of a sauté pan with the mushrooms. Don't overcrowd it. You may have to repeat this part. DO NOT put ANYTHING other than the mushrooms in the pan. No butter. No oil. NOTHING. (This is the point where some people don't follow the instructions and end up with a mess.) Heat up the pan to a low to medium heat. Watch the mushrooms. You will see that whatever moisture is in the mushrooms will be gathering in the pan. Carefully with a paper towel blot up this water. In time virtually all the water will be gone leaving dry mushrooms. Remove the mushrooms to a paper towel. Repeat if necessary. When you have all the mushrooms dried out this way wipe out the pan and add a bit of butter and a little pinch of nutmeg. Bring the butter up to medium and add a few mushrooms at a time. Don't overcrowd the pan. Now you have mushrooms that are dying to soak up the butter and nutmeg. Watch the butter disappear and the mushrooms turn a nice golden brown. Repeat. Cooking them without allowing them to release their moisture always results in a dirty looking mushy mess.
__________________

__________________
puffin3 is offline   Reply With Quote
Reply

Tags
other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.