Culinary Conversations

Share your recipes and cooking tips!
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worth1
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Re: Culinary Conversations

#21

Post: # 12648Unread post worth1
Mon Mar 02, 2020 3:48 pm

Just tried Polar soy sauce been wanting to get some but kept forgetting.
I noticed it looked darker in the store than KIKKOMAN.
A little more salt but lots more flavor.
Polar is made in China and KIKKOMAN is made in the US.
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worth1
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Re: Culinary Conversations

#22

Post: # 13489Unread post worth1
Wed Mar 11, 2020 5:59 am

Sent the wee one a link to the Super Tramp song Breakfast in America.
Told him to listen to the words.
What's a kipper he asked.
I pulled a can of kipper snacks out of my pocket and said try them.
The kid loves the things.
So far sardines smoked oysters and now kippered herring.
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Re: Culinary Conversations

#23

Post: # 13865Unread post worth1
Sat Mar 14, 2020 9:43 pm

I here by state, ((by proclamation of the king)) that sweet peas mixed with Herdez Guacamole salsa to be fit for all human consumption, 'man woman or child, in all these lands held by his Majesty by the lords good grace.
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Re: Culinary Conversations

#24

Post: # 13924Unread post Nan6b
Sun Mar 15, 2020 11:50 am

Sweet peas with cream sauce, also.
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worth1
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Re: Culinary Conversations

#25

Post: # 15545Unread post worth1
Mon Mar 30, 2020 4:10 pm

The young one that was running things and I worked with quit today he is going to move to another state and live with his parents for awhile.
Nice guy and he listened to me.
But not this time, I told him it was a mistake he would look back on and left it at that we all make mistakes.
He gave me all the food he had in the house and I picked it up today at lunch.
Several cans of beans vegetables and some frozen meat cheese and so on.
Even some paper towels.
Wasn't worried about getting anything because we have worked side by side for a long time.
Gonna miss the little feller. :(
Good luck Santiago. :)
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Re: Culinary Conversations

#26

Post: # 16089Unread post worth1
Sat Apr 04, 2020 1:20 pm

Dropping a video bomb.
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Re: Culinary Conversations

#27

Post: # 16101Unread post DMF
Sat Apr 04, 2020 2:32 pm

worth1 wrote:
Wed Feb 19, 2020 9:30 am
A real steal for 34 dollars and some odd cents.
That is a deal.
Did you know that Lodge has outlet stores? Anyone else contemplating this, check around.
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The best Onion soup

#28

Post: # 16102Unread post DMF
Sat Apr 04, 2020 2:47 pm

Say the title in your best Justin Wilson voice.

Due to the post-apocalyptic nature of my local supermarket, I was forced to buy a LARGE bag of onions because that's all they had. (Just about the only root vegetables in the store, too.) "I can always try that Julia Child recipe I never have enough onions for." Looking for her YT vids again, I ran across this site: https://www.thekitchn.com/french-onion- ... s-22977738 where they tested four recipes from famous chefs. Julia's (actually, France's) came in last! <blasphemy!> (Frankly, I was looking askance at the beef stock already.)

Instead, I made the top recipe, using Julia's slicing technique (important):
https://www.seriouseats.com/recipes/201 ... ecipe.html

Easily the best soupe à l'oignon, with or without the gratinée, I've ever sampled.

By all means, use fish sauce, and don't be gentle with it. The apple cider vinegar finish sends the thing into orbit! Check it out.
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Re: Culinary Conversations

#29

Post: # 16794Unread post worth1
Fri Apr 10, 2020 6:02 pm

I decided to make mackerel patties tonight and I always make a cracker flour out of crackers.
I use a hand pounder to do this by hand in a bowl and it takes a long time.
Then it dawned on me I have a food processor right above my head.
Works great and clean up is easy just wipe the thing out with a paper towel and put it away.
I dont see any need to go through the whole soap and hot water washing thing because I ran dry crackers through it.
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Re: Culinary Conversations

#30

Post: # 16795Unread post pondgardner
Fri Apr 10, 2020 6:06 pm

@worth1, I do exactly the same thing using a mini-processor and I don't wash it out either.
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Re: Culinary Conversations

#31

Post: # 17554Unread post worth1
Fri Apr 17, 2020 8:34 am

My big above stove Microwave croaked this week.
Everything works it just doesn't heat anymore.
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Re: Culinary Conversations

#32

Post: # 17796Unread post worth1
Sun Apr 19, 2020 5:57 pm

Helpful hint.
If you freeze fish in water it will last practically forever in a sub zero freezer.
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Re: Culinary Conversations

#33

Post: # 17803Unread post Vanman
Sun Apr 19, 2020 7:47 pm

Most microwave problems are bad micro switches on the door. They are safety features to shut it off if someone opens the door while it is on and to make sure the door is closed before the magnetron energizes. There are usually three or four of them. Frequently, but not always, the bad one will be cracked or melted. Check them with a volt ohm meter.
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Re: Culinary Conversations

#34

Post: # 17810Unread post Bower
Sun Apr 19, 2020 8:00 pm

On the Soy Sauce - Kikkoman is like water I won't buy it. The only one I like is Rooster brand Mushroom Soy. That stuff is thick and dark and yes, salty. Salt addict? Maybe. The Rooster Soy Sauce (not mushroom) is thin and weak by comparison, it's okay but.... There is also so much great flavor in the mushroom soy... I am hooked and won't settle for less.
Another thing I've become more picky about is the Worcester Sauce. I used to buy the no name brand and I was satisfied with that for the price. But then I started going to the wholesale grocery store, and they had a great deal on the big bottle of Lea and Perrins. After a few of those, I don't find the no name is up to scratch any more. :( One time I couldn't get either and bought a bottle of French's by mistake. :roll: Yes it's still there on the shelf, untouched after the first splash... like blackstrap molasses with mustard in it, it was pretty gross. :?
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Re: Culinary Conversations

#35

Post: # 17841Unread post karstopography
Mon Apr 20, 2020 5:08 am

I got some Yamasa Soy Sauce once, maybe because it was less expensive than kikkoman. Always taste whatever soy sauce you are using in a recipe if you aren’t familiar with it. I didn’t and couldn’t believe how salty this chicken I made one time came out when done.There was a marinade and I used this Yamasa soy instead of my usual kikkoman. Vast, vast difference in the salt level between the two. I could use the Yamasa and the flavor wasn’t bad, but any recipe I had with soy sauce in it had to be adjusted to account for the salt level.
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Re: Culinary Conversations

#36

Post: # 17842Unread post worth1
Mon Apr 20, 2020 6:03 am

For cooking try dark soy sauce.
You can get it on line or at an Asian market.
Very strong flavor not normally used outside of cooking.
Less salt too.
Pearl river bridge is a good brand.

The usual cheap soy sauces are like salty water compared to it.

https://www.google.com/url?q=https://en ... nyMXuZRL0o
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Re: Culinary Conversations

#37

Post: # 17860Unread post MissS
Mon Apr 20, 2020 9:14 am

worth1 wrote:
Mon Apr 20, 2020 6:03 am
For cooking try dark soy sauce.
You can get it on line or at an Asian market.
Very strong flavor not normally used outside of cooking.
Less salt too.
Pearl river bridge is a good brand.

The usual cheap soy sauces are like salty water compared to it.

https://www.google.com/url?q=https://en ... nyMXuZRL0o
Only 1395mg of sodium per 1 T serving. 58% of most peoples daily requirement. YIKES!!! Not for me, thank you.
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Re: Culinary Conversations

#38

Post: # 17917Unread post worth1
Mon Apr 20, 2020 6:27 pm

@Bower
I was raised on Lea and Perrins nothing else.
I became cheap and tried the Frenches.
It is very passable if you put some of my ghost pepper sauce and garlic powder in it.
Nothing replaces A1 steak sauce either.
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Re: Culinary Conversations

#39

Post: # 17927Unread post Bower
Mon Apr 20, 2020 8:04 pm

@worth1 way to make do! ;)
Now that you mention it, I could well have thought, hmmm what this needs is ghost pepper sauce and garlic powder. :lol:
All I managed at the time was Yikes! No resemblance to Lea&Perrins. :shock:
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Re: Culinary Conversations

#40

Post: # 18065Unread post worth1
Wed Apr 22, 2020 3:09 pm

Folks many of you know I can't live without limes, not a single one ever goes to waste.
I love boiled lime rinds. :)
Just picked up 10 limes for 1.39 at the Jalisco meat market.
The gal behind the counter said she was at HEB today and they were 4 or 5 for a dollar.
I said their lime prices are over the top, I have always bought my limes and shopped here long before this thing happened.
Also picked up some tomatoes, head of iceberg lettuce and sriracha hot sauce.
Oh yes spaghetti too, for 89 cents a pound bag made up in Cleburne Texas close to where Salt lives.
I buy it a lot and it is just as good as the foo foo stuff for more than twice the price.

Worth's helpful hint of the day.
To get the most out of your lime and lemons, 'roll them on the counter pressing down hard with the palm of your hand before cutting them.
Then I take a sharp boning knife and fillet the meat/pulp out and squeeze it and the rind.
I like to eat raw or cook the meat/pulp so I dont use one of those juicing things.
I can't assume everyone knows this.
Have a good day. :)
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