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Search: Posts Made By: outRIAAge
Forum: Sous-Vide Cooking 08-01-2016, 01:03 PM
Replies: 26
Views: 10,953
Posted By outRIAAge
That's a great experiment, and a very interesting...

That's a great experiment, and a very interesting (and troubling) result. I've got used to thinking of it as suspended animation, with no noticeable changes.

Did you cook them side by side and...
Forum: Herbs and Spices 07-31-2016, 09:46 PM
Replies: 27
Views: 10,356
Posted By outRIAAge
Juniper berries! Every time I go to my spices, I...

Juniper berries! Every time I go to my spices, I take a deep whiff then seal them up again. Smash one and you're suddenly a gin-house mama, but in a good way.

I wish I could figure out more things...
Forum: Sous-Vide Cooking 07-31-2016, 09:36 PM
Replies: 26
Views: 10,953
Posted By outRIAAge
If you're taking it right out of the fridge to...

If you're taking it right out of the fridge to reheat, I would give it most of an hour in the bath to get back to temperature, but here's one of the neat things about sous vide: you can hold it at...
Forum: General Cooking 07-31-2016, 04:45 PM
Replies: 27
Views: 3,445
Posted By outRIAAge
The only stupid questions are the ones you fail...

The only stupid questions are the ones you fail to ask. Sous Vide (literally "under vacuum," which isn't helpful because it refers only to the vacuum-packaging part) is a technique where you keep...
Forum: General Cooking 07-30-2016, 11:39 PM
Replies: 37
Views: 3,519
Posted By outRIAAge
Ooh! A cocktail that is barely known over this...

Ooh! A cocktail that is barely known over this side of the Pond: A Shandy: Mix beer and 7-Up, is all. Very topical right now, because it might be the most refreshing Summer drink ever.

On my...
Forum: General Cooking 07-30-2016, 01:34 PM
Replies: 37
Views: 3,519
Posted By outRIAAge
A chip buttie: heavily butter a fresh roll, and...

A chip buttie: heavily butter a fresh roll, and fill it with potato chips.

Remarkably, this works just as well in the Old Country and in the colonies, even though potato chips mean entirely...
Forum: Beef 07-27-2016, 03:54 PM
Replies: 32
Views: 14,289
Posted By outRIAAge
I feel your pain. For his birthday, I bought my...

I feel your pain. For his birthday, I bought my brother-in-law a 24oz pastured T-bone and dry-aged it for a month. He insisted that I turn it into charcoal before serving.

I would suggest you not...
Forum: Eggs, Cheese & Dairy 07-27-2016, 11:02 AM
Replies: 22
Views: 9,148
Posted By outRIAAge
I just looked up Calosso, Piemonte, though the...

I just looked up Calosso, Piemonte, though the "Piedmonte" was a dead give-away. How about we swap for a year? I'll throw in all the Cheddar you can eat.
Forum: Eggs, Cheese & Dairy 07-26-2016, 10:10 PM
Replies: 22
Views: 9,148
Posted By outRIAAge
I'm a traditionalist, sticking to good cheddar...

I'm a traditionalist, sticking to good cheddar (Coastal brand is great) and lots of it. But I also like to grate a little Costco Parmesan on top for the final brown.
Forum: Desserts, Sweets & Cookies & Candy 07-26-2016, 12:06 PM
Replies: 11
Views: 8,741
Posted By outRIAAge
Guilty as charged. I confess that I dropped $169...

Guilty as charged. I confess that I dropped $169 on an Anova Sous Vide circulator.
Forum: Pasta, Rice, Beans, Grains... 07-26-2016, 02:57 AM
Replies: 42
Views: 11,951
Posted By outRIAAge
No: it's the sloppy-joe version, But now you've...

No: it's the sloppy-joe version, But now you've set me the task of first finding out if anyone has posted Keith Richards' recipe for Shepherd's Pie, and if not I'll post it. It's from his...
Forum: Pasta, Rice, Beans, Grains... 07-26-2016, 01:04 AM
Replies: 42
Views: 11,951
Posted By outRIAAge
I disagree: you obviously DO mean to be rude. As...

I disagree: you obviously DO mean to be rude. As did the person earlier today who wrote something like: "I, I, me, me - do you ever get over yourself?" in response to a very easy lemon curd recipe I...
Forum: Pasta, Rice, Beans, Grains... 07-25-2016, 09:42 PM
Replies: 42
Views: 11,951
Posted By outRIAAge
No-boiling Mac & Cheese, NY Times style

I've been using this recipe from the NY Times for years now. It has the great advantage of taking fifteen minutes to get in the oven, because everything is dumped in raw. It also adds 2 lb of cheese...
Forum: Desserts, Sweets & Cookies & Candy 07-25-2016, 07:30 PM
Replies: 11
Views: 8,741
Posted By outRIAAge
You are correct! I obviously wrote it down wrong....

You are correct! I obviously wrote it down wrong. The three lemons I used were particularly juicy, and the recipe worked, but I agree that giving the lemon juice by volume instead of lemon-count...
Forum: Desserts, Sweets & Cookies & Candy 07-25-2016, 07:04 PM
Replies: 11
Views: 8,741
Posted By outRIAAge
Before posting, I searched to see if anyone had...

Before posting, I searched to see if anyone had posted a lemon curd recipe. I found the one you mentioned, and I also found that it used the standard, finicky double-boiler method, so I posted the...
Forum: Desserts, Sweets & Cookies & Candy 07-25-2016, 04:40 PM
Replies: 11
Views: 8,741
Posted By outRIAAge
Yeah, I saw that, but it's the standard, finicky...

Yeah, I saw that, but it's the standard, finicky double-boiler recipe. The one I posted is about ten times easier.
Forum: Desserts, Sweets & Cookies & Candy 07-25-2016, 02:38 PM
Replies: 11
Views: 8,741
Posted By outRIAAge
Mom's Lemon Curd vs Sous Vide Lemon Curd

Mom's Lemon Curd vs Sous Vide Lemon Curd

Mom finally taught me her lemon curd recipe when she was 90. We stood side-by-side at the stove, each stirring our double-boiler frantically. I watched her...
Forum: BBQ & Smokin' Meats 07-25-2016, 01:29 PM
Replies: 7
Views: 5,970
Posted By outRIAAge
I wonder if Panner is still here? I only...

I wonder if Panner is still here?

I only made bacon once. It took a month, including waiting for my 5 lb pastured belly to arrive at Whole Paycheck. I followed the public-domain Bradley Smoker...
Forum: Candies and Chocolates 07-25-2016, 12:24 AM
Replies: 26
Views: 18,558
Posted By outRIAAge
Gobstoppers/Jawbreakers

Surely gobstoppers/jawbreakers are no longer made? Enormous, rock-hard candy spheres about 1 1/2" in diameter that very young children were encouraged to put in their mouths? They make about as much...
Forum: Beef 07-24-2016, 03:16 PM
Replies: 0
Views: 2,601
Posted By outRIAAge
Mince With Champit Tatties and Bashed Neeps (and Spam)

Mince With Champit Tatties and Bashed Neeps (and Spam)

Mince 'n Tatties is the Scottish fallback dish. I've since discovered that it is also almost universally loved by small children. It is on...
Forum: General Cooking 07-23-2016, 09:01 PM
Replies: 27
Views: 3,445
Posted By outRIAAge
Anova + high-temp ideas

Nice thread.

I have the Anova sous vide unit, and love it. It can keep a 4 gallon Cambro within 0.2F, and can do the same with a 30-gallon foam cooler with the lid half-on. Mine has Bluetooth...
Forum: International Cuisines and Ethnic Cookery 07-23-2016, 08:21 PM
Replies: 48
Views: 9,806
Posted By outRIAAge
Pretentious? Moi?

Pretentious? Moi?
Forum: International Cuisines and Ethnic Cookery 07-23-2016, 06:21 PM
Replies: 48
Views: 9,806
Posted By outRIAAge
AND we're only allowed to use snips and snails...

AND we're only allowed to use snips and snails and puppy-dog tails, agreed?

(Be careful in answering: those are typical Scottish ingredients :-)

Not quite off-topic: Here's a lovely Scottish...
Forum: International Cuisines and Ethnic Cookery 07-23-2016, 06:14 PM
Replies: 48
Views: 9,806
Posted By outRIAAge
I was the one complaining that it's no fun to use...

I was the one complaining that it's no fun to use pre-made wrappers, and I was dreaming of Mediterranean potstickers using my newly-invented grape-leaf dough, but I completely take your point....
Forum: Outdoor Cooking Forum 07-22-2016, 11:51 AM
Replies: 60
Views: 24,567
Posted By outRIAAge
Grape-Leaf Pasta, anyone?

What a brilliant, easy recipe! And it immediately got me to thinking: why not make actual lasagna, from grape-leaf pasta? The recipe would be identical to making spinach pasta, but would be more...
Showing results 1 to 25 of 182

 
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