OldHobo Member

Many of the discussions in the MFP forum involve matters of opinion on which reasonable and intelligent people can disagree. But Best Alcoholic Beverage is not one those. There is only one possible correct answer to the question. It is Old Charter 10. Unfortunately Salamarooni, you are too late, they don't make it anymore.…

Since you asked, I hate to tell you this but if you put a tablespoon of oil into the pan, cook one pancake, and then all the oil is gone, 100% of the oil was absorbed into the pancake batter. Your batter probably already contains either oil or melted butter so that extra Tbsp. per hotcake is an awful lot. Is the pan hot…

Might look different on a phone but with a desktop click the picture icon labeled "attach image" above the Reply input box and then either paste the URL to an image on the net or click "choose files" and browse to the picture you want from your hard drive.

I'm about half tempted to at least try it for a while, but even though I'm pretty confident with my cooking skills, I'm not going to commit, even temporarily, until I learn more about, and get more experience with, vegan meat and dairy alternatives. An enjoyable adventure so far by the way.

You make my point Lynn. What you describe is easier for me if, for instance, I'm making an emulsion which involves adding oil, whisking, more oil, more whisking, more oil, ... etc. Whichever works best for Tengreen and it will probably vary with the task. For all I know, she's such an experienced cook she can measure oil…

Far as I'm concerned, whichever reasonably accurate method is convenient for the task at hand is best. Taped to my olive oil bottle is a note that says, "15ml = 1 Tbsp = 13.6 grams." What works for me when sautéing something is to put the hot skillet on the scale and pour the oil. Now the MFP database insists on volume…

Thank you for the comment. A smoke alarm isn't an issue because there is very little visible smoke; much less than you would get with a pan sear. Abundant beautiful and long-lingering aroma though. The temperatures you recommend work great in environments with separate heat and smoke chambers. It isn't an option in an…

Always been the way it works in my kitchen too. :)

Just a salad with red leaf lettuce, chickpeas and sun-dried tomatoes; a pecan garlic creamy vinaigrette, avocado, and alder wood home smoked salmon. Since I've got more time than sense, here's a couple more pictures to show how quick and easy home smoked salmon can be. Skinned a 1¼ lb. salmon fillet. You don't have to skin…

Nutritional Yeast? I have instant yeast, brewers yeast, and distillers yeast on hand but didn't know anything about nutritional yeast. This Frontier Co-op stuff looks like the most economical offer I see online. Bob's Red Mill sells it too for a little more but I know that brand better. Where do you get it from and what…

Some folks, and I'm one, believe cured hog jowl belongs in the same class.

I'm walking outside a shop in one of those outdoor malls. Startled when I notice some fat guy following me inside the store on the other side of the plate glass windows. Turned out to be my own reflection.

"Processed foods" just isn't a very useful term in my opinion. I generally prefer food that is altered as little as is practical but there are few rules written in stone and none that I would try to impose on anyone else. My steel cut oats are a lot closer to the way the seed comes off the plant than rolled or instant…

I am among those who add yogurt for a creamy effect but have been thinking of plant-based alternatives and plan to experiment with silken tofu after next grocery trip. Also lately have been adding crushed pecans to dressing; needs to be shaken well before use though.

I was tempted on philosophical grounds but for nutritional reasons only eliminated processed meats and most cheeses.

An anonymous woo button reveals junior high school maturity. Don't let 'em get you down. It's still just the internet, after all.

Just finished watching it. Yeah, that sorta fair. I don't know why vegans would feel that way. Disagree Herein, I believe, is the source of the vitriol. Pasted from google/define:propaganda * The documentary says the problem stems in part from corporations and industries putting profits ahead of public health. *…

I get 'em mixed up too. Don't often see this much vitriol about a documentary so checking Netflix I see I haven't watched this one yet. Going to watch now though.

I have oatmeal often and lately that means most every morning. But my oatmeal has evolved from rolled oats to steel cut oats to a 50/50 mixture of steel cut oats and buckwheat groats. I don't think my big corner grocery store sells buckwheat groats. They are really toasted seeds and look like this: Sometimes they are…

Pretty sure this is a stupid question for as long as I've been around here, but it seems stupid questions have been my main contribution all my life. What the Sam Hill is "recalculate" exactly? I mean, what exactly do you have to click on and how do you know if it's been done or not? I've never seen a recalculate prompt.

Nothing new here in my opinion. The FDA allows a 20% margin of error on nutrition labels. No stats to prove this but I'm sure plant nutrition varies with, among other things, soil nutrients, weather variances, and length of time and conditions between harvest and grocery retail purchase. So what to do. In my opinion,…

Dutch ovens are especially handy when you want to brown a big hunk of meat and then add enough liquid to partially cover and cook it slowly on the stove-top or in the oven to break down connective tissue. Chuck roast and pork shoulder leap immediately to mind; so do belligerent roosters.

Kroger up the street usually has these salmon fillets on sale for $7.99/lb. Package weighs 1¼ lbs. and has five four-ounce fillets. 80 calories and 16g protein each. Usually, eat two at a time, more than half your protein goal. I like them best alder smoked on the indoor stove-top smoker.

The logic of what you think I meant is not flawed, it is non-existent. I humbly apologize to the entire community for such an ill-conceived and poorly expressed post.

Thanks for that link Toxikon. If a piece of meat has been cooking with high pressure in an Intant Pot long enough for the temperature of the meat to rise to the temperature inside the pot, over 240ºF, the water inside the pot and inside the animal's cell walls won't be boiling due to the increased boiling point under…

Any idea why they say, The only thing I can think of is that, if you are following a recipe that calls for natural release, the writer has factored the additional cooking taking place during depressurization into the recipe. I may be missing something though.

After one day's use, the thing has earned a place in my kitchen, but it won't replace anything. I made one-pot beans and greens last night. Now, I like my beans hammered, but I like the greens to still have a little bite. So cooked the cowpeas 40 minutes on high pressure in defatted hock stock, then added my reserved ham…

Cowpeas n Greens with Cornbread displayed as 640 x 480 for faster loading

Thanks very much for the kind remark. :) That was the crux of the question in my first post. Page 11 of the user manual says: Frankly, that's pretty sciency for my third-grade education but near as I can figure, the boiling point inside the Instant Pot at high pressure is about 250ºF. In my ham hock test last night it was…

After reading about this and watching the Instant Pot in action, apparently even at about 240ºF, the water doesn't become agitated like it does in an open pot at 212º and it is the agitation, not the temperature, that causes fat to emulsify. The first experiment was a very meaty 1½ lb. smoked ham hock. After 30 min the…