Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Loquitur

Owners
  • Content Count

    722
  • Joined

  • Last visited

  • Days Won

    6

Loquitur last won the day on April 18 2015

Loquitur had the most liked content!

Community Reputation

27 Excellent

1 Follower

About Loquitur

  • Rank
    Senior Member

core_pfieldgroups_99

  • Location
    Millbrook, NY
  • Interests
    Hi-Fi, Home Theater, Cooking and Gardening

Profile Information

  • Gender:
    Female
  • Location:
    Mid Hudson Valley Millbrook, NY

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. You'll thank me for sure, Tony. I know you like to entertain and what could be better when entertaining than being able to serve a side perfectly cooked that you can put on a couple of hours before your guests arrive and know it will be perfect at the time of serving without you having to pay any attention to it after it is started in advance!! About your cooker being difficult to clean, hopefully sauteing the rice in olive oil or butter for the pilaf will help with that.
  2. I never make plain rice - only pilaf. I pull out the insert and put it on my stove burner and saute the onions, garlic, spices, brown the rice, etc in olive oil and then put it back in the cooker with the requisite liquid. I have to watch it carefully while on the burner and stir frequently since its like a cheap aluminum pan but the results are well worth the effort. It's only a few minutes in the beginning that you have to pay attention getting it started and then you're home free in terms of having it perfect at the time of serving.
  3. I have a cheapie model Aroma rice cooker and I love it. It makes perfect rice every time plus keeps it warm in the same perfect condition for a long time. So I can put it on at the beginning of prepping dinner or even earlier and leave it for an hour or two while I am doing other things - such as having cocktails. I love my pressure cooker too but thats another subject. Susan
  4. My pick was for the leader as well, so far anyway. Susan
  5. Beautiful birds, gentlemen - thanks for the treat!! Susan
  6. Didn't anybody cook their Thanksgiving Turkey on the KK? Let's see 'um!!!!! I had high hopes of doing mine on the KK but was traveling on Thanksgiving Day and arrived home for my cook to over a foot of snow plus ice and darkness.So I did it in my kitchen and didn't take any photos.
  7. Wilburpan: The color on your duck is gorgeous!! And thanks for posting the video of the duck on the BGE. Very interesting. Tony: What happened to the short handles on your upper/sear grill? Can you still cook on the short handles close to the flames with them bent in like that? Susan
  8. Doc: My husband Bruce is crazy about fly fishing.He is currently in upstate NY flyfishing for Steelhead in one of the Lake Ontario tributaries and, believe me, its COLD out there!! You posted a picture once of a fish you caught with details of the gear you used. I showed it to him and he thought it was great. You wouldn't believe those tomatoes were green and hard as a rock when I had to pick them due to a frost several weeks ago. We have a short growing season and I always have close to 100 green tomatoes at the end. I have this technique of letting them ripen in the house in cardboard coffee carriers which keeps them from touching each other and makes it easy to identify any that are leaking or rotting. They make great sauce which I put away for the middle of winter - not as good as just picked off the vine but way better than what you can buy in the store. The Thai hot dragon peppers are chugging along. I have to say I'm totally enjoying this project. Susan
  9. http://www.sportsmansguide.com/product/index/8-qt-oval-digital-pressure-cooker?a=1575412&ci_src=17588969&ci_sku=WX2*0421711000000&pm2d=CSE-SPG-15-PLA&utm_medium=PLA&utm_source=Google&utm_campaign=CI&gclid=CO6xuMbersECFUMV7Aod4XYAJw I got this one because I can set the pressure at 15 psi to can my garden tomato sauce instead of freezing it. And I like the extra capacity for my soups as well as the oval shape. It is out of stock now until Dec 1st but I can't find it in stock anywhere else under $200, or the similar Big Boss in stock anywhere else, so I will wait for it. I will be traveling for two weeks this month so its not that bad. The problem was that it had a huge dent in the shell. I sent pictures to customer service and they sent me a label for the return no problem.
  10. Doc: i can't wait to try it!! Ordered the pressure cooker but it arrived damaged and I had to return it so I'm having a short delay. Susan
  11. Was thinking about doing the pickled quail eggs with curry sauce to bring to my sister's house this weekend so I went online to check it out further. Turns out there are some tricks to boiling quail eggs because the yolks are large in proportion to the whites and this wasn't mentioned in the show. So check it out if you want to do this recipe so your boiled eggs remain intact.
  12. Tom Kerridge did two classic pub snacks in the last episode which were pork scatchings and pickled quail eggs with curry sauce. He referred to it as "brilliant beer food" so this is for Tony, bgrant and our other home brewers. I couldn’t find the recipes online but this is how he did it. Pork Scratchings – Took a skin from a pork belly out from the fridge so I presume it was air drying in there. Cut into one inch squares, place in bowl, salt liberally, sprinkle with white wine vinegar and toss. He said the vinegar makes the skin tight and the salt draws out the moisture. Place the squares on a rack over a pan in a single layer. Bake in a hot oven 30 min. They looked beautiful when they came out of the oven – brown and super crispy but not at all like the puffy pork rinds you can buy at a 7/11. It was funny that he reached over and popped one in his mouth, seemingly unconsciously, while he was making the pickled quail eggs. Pickled Quail Eggs w Curry Sauce – pickle mix was water, sugar, vinegar, coriander seeds, fennel seeds, cinnamon stick and star anise. He was looking for the quail eggs to be soft boiled so he only boiled them for 2 min and submerged them in ice water. Peel eggs and soak in pickle mix two hours. For the curry sauce, in a saucepan heat curry powder in oil (looked about 2 or 3 T), add tomato puree (looked like tomato paste to me about 1-2 T), big pile of chopped red onions, big pile of chopped white onions and two chopped tomatoes. Cover and simmer 30 min. Puree in blender and pass thru a sieve (he commented that he knew the sieve was “cheffy†but that he liked it smooth). Add chopped chives and toasted onion seeds (?), pour into a squeeze bottle and drizzle over the eggs. The curry sauce was a pink color and looked delightful on the tiny eggs. Looked to me like this could all be done in advance except for the actual baking of the skins.
  13. Thanks for the tip, bgrant. I went on you tube and watched some beer making videos and it seems to me that there is a lot more action in making beer than hot pepper sauce. I have nothing added to the peppers to aid in the fermentation besides water and salt and a cabbage leaf over the top of the peppers to keep them submerged. I will keep a close eye on it.
  14. Very professional looking,Tony!! Here is mine in progress. It's my first attempt and I am very encouraged after a slow start. Nothing was happening for a few days and I thought I killed everything between using my tap water which is from a municipal supply and probably full of chemicals and my house being closer to 60 deg than 70 most of the time at this time of year. But after the third day it started to rock!! I hope I have this cap contraption in correctly. I have no clue how this is supposed to keep oxygen out but let the CO2 escape. These are my Thai Hot Dragon peppers plus 3 poblano's to beef up the flesh a little bit. My plan is to do half of it with fish sauce and half of it with rice wine vinegar. I have an issue with commercial bottled hot sauces being to vinegary so I'm excited about being able to get away from that.
×
×
  • Create New...