Paleocon wrote:I’m at my sisters place helping her move in and tried to make a salad with the tools in her kitchen. Her knives are so dull they were smashing through lettuce. It was deeply frustrating
Gee, if only she knew someone who could sharpen a knife well enough to cut her shadow...
I really should have brought my sharpening gear
No river rocks down there? 
I like coffee but have never found an iced coffee that I cared for. That said I've only tried a few from chain coffee places. Also, here's a Coffee Catch All which doesn't get a ton of traction but there's 40+ pages so it's not dead (yet). There is a recipe for iced coffee as well. I was looking for an older post there about an espresso distribution tool and stumbled upon this. Though after reading through it, looks like it's a protein drink with coffee.
Appreciate it the links. I'm looking more for how to make/brew the coffee part of it, if it's different than making it via the press. She already has her "recipe" that she uses to turn it from coffee to a dessert.
I'll peruse the Coffee thread and post there.
-BEP
I have one of these cold brew makers which makes it easy. Fill up the basket with your choice of coffee. Pour filtered water into the carafe and wait 24 hours. Delicious!
Anything other than iced coffee is completely unappetizing to me, so I pour two espresso shots over some ice and add a bit of milk (oat milk usually, but I’m not picky) every morning. That method is dependent on having some way to make espresso though.
Best iced coffee IMO is cold brew. A glass jar and the coffee you've already ground for French Press and you have everything you need. I think the below was the recipe I used. Be warned it makes a strong concentrate so you'll need to dilute afterwards so you don't phase through walls and furniture.
If this has been asked in the past, I shall wear my filthy-skimmer badge with pride. That being said, any recommendations for non-stick cookware that is metal utensil safe? I understand the benefits of cast iron, but really just prefer non-stick stuff over it.
If this has been asked in the past, I shall wear my filthy-skimmer badge with pride. That being said, any recommendations for non-stick cookware that is metal utensil safe? I understand the benefits of cast iron, but really just prefer non-stick stuff over it.
I use both cast iron and nonstick aluminum pans but make sure to use only nonstick safe utensils on nonstick surfaces. My own experience is that even the ones that advertise that they are metal utensil safe tend to break down after a few months of use
Thanks to all of you on the cold brew/iced coffee subject. This is exactly what I needed to know.
-BEP
I have one of these cold brew makers which makes it easy. Fill up the basket with your choice of coffee. Pour filtered water into the carafe and wait 24 hours. Delicious!
Do you let is sit out in room temp or do you put it in the fridge while it steeps for a day?
-BEP
Fredrik_S wrote:I have one of these cold brew makers which makes it easy. Fill up the basket with your choice of coffee. Pour filtered water into the carafe and wait 24 hours. Delicious!
Do you let is sit out in room temp or do you put it in the fridge while it steeps for a day?
-BEP
Fridge
Okay, for any banana fanatics... Miami Fruit sells Gros Michel bananas in-season, and freeze-dried Gros Michel for $27 for 125g. If you have not tasted them, or haven't had them since they went out of commercial production due to disease... This is the taste that commercial banana flavorings still use as a base. Quite an experience - at a price.
Seventeen, in fact.
One of my favorite episodes lol
I made a lovely stew. A combination of a recipe and stuff I needed to use up in cupboard and fridge. The base was a chilli and seaweed broth out of a carton that I bought a year or two ago and hadn’t dare use. The recipe called for adding sauerkraut to the mix. I enjoy sauerkraut but a lot of it tends to go it waste. It really friggin’ works in the stew. I’m probably going to do that from now on.
Edit: This is the original recipe I deviated from:
My wife can't stand the smell of turkey in the house so we are probably going to skip the whole Thanksgiving feast thing. I will probably steam some lobster tails and oven roast a ribeye.
Ham is a good alternative, as is Bison and Venison.
My wife can't stand the smell of turkey in the house so we are probably going to skip the whole Thanksgiving feast thing. I will probably steam some lobster tails and oven roast a ribeye.
My solution to this for my turkey averse father in law is to do it on the Weber grill outside. Ive had great success with this method and a couple of chunks of cherry or apple for a bit of smokiness. I got some pecan this year and am curious about how that will go.
I also went ahead and picked up a meat injector as my wife (rightly) was not cool with the idea of me dry brining a raw bird in the same fridge as her breastmilk for the baby. Curious to see how that’s going to work also.
I've smoked turkey a few times for Thanksgiving and it is easily one of my favorite ways to have it.
i just picked up a smoked turkey from the butchers.
That or full-on deep fried are the only ways to eat turkey.
Pecan is closely related to hickory, so my suspicion is that that's what it will smell like.
Okay, got the dehydrated Gros Michel bananas from Miami Fruit.
The packages ($27 each before shipping) each contain 7-8 Gros Michel bananas. Each one is maybe 2cm longer than a long finger; these bananas are shorter and fatter than Cavendish.
I'm not sure how my mother found them in the '60's, except that one of her brothers managed a supermarket, but I do remember how excited she was to get them, and we had them as often as she found them, until the early 70's as I recall. Somewhere in there.
The bananas are not freeze-dried as I expected, but rather dehydrated. They are sticky and chewy, like an excellent, fragrant taffy (or chews). They are rich and the scent is quite striking, strong ripe banana with a touch of citrus. One banana is quite satisfying, so there's no reason they should go too quickly. I suspect they would be amazing in banana bread or even some kind of cookies (biscuits).
Anyway, the flavor really fills your mouth and lingers. They are delightful and while expensive, they make an excellent treat for the holidays, chewy sticks just overloaded with a banana flavor that is not boring and bland. If you have older relatives who remember the '50's or earlier, this would be an amazing treat for them.
I'm having a great time with them.
Nice! I've only ever tried roadside fruit stand bananas in Maui that were different from the current main banana. Those were unlike anything I've had.
Apple-bananas. That’s all we’ve got here unless you go to a store that brings normal bananas in from the mainland.
Apple-bananas. That’s all we’ve got here unless you go to a store that brings normal bananas in from the mainland.
Maui is the only time I've bought and eaten passion fruit from a roadside stand. It blew my mind and is my favorite fruit flavor.
Passion fruit in Hawaii - any fruit in Hawaii, really - is different from elsewhere, probably because of the soil.
We've also found that the local Asian grocery stores carry Central American Donkey Bananas, which are small and fat and delicious. I'm slowly widening my banana palate.
Still enjoying these guys. You can take a bite and just kind of keep it in your mouth like candy. Very nice.
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