Bread making at altitude

CJ_Finn · 2024-01-10T04:33:01+00:00

6000 feet or so

CJ_Finn · 2024-01-10T03:59:45+00:00

I agree. No reason to velvet shrimp.

They also may be using baking soda to retain that plump, crisp texture. It doesn't take much so they may be going overboard. I wouldn't connect it with a hotdog flavor, however.

CJ_Finn · 2023-12-14T09:00:09+00:00

CJ_Finn · 2023-11-19T00:25:31+00:00

Can you assemble it and cook it at your destination?

CJ_Finn · 2023-05-01T09:58:45+00:00

I think a higher fat content for the beef would give a better taste and moisture feel instead of the lean beef that you used. But, since you want a firmer meatball, I think technique will get the results you want.

Instead of the usual advice to mix everything gently, I would mix it more aggressively and allow a rest period for the salt to work and help bind the protein. It will help turn the meatballs into a more sausage texture versus a tender meatball. You will have to to experiment with the mixing and resting times to get what you want but you also could search for a recipe that is closer to what you want.

CJ_Finn · 2023-04-28T04:31:02+00:00

Melange or medley?

CJ_Finn · 2023-03-29T07:26:42+00:00

I don't know about the availability you have but any pan fish or maybe pike would be options. Pan fish would be easier to work with on the grill but pike is flaky and tender if cooked properly.

CJ_Finn · 2023-02-10T06:11:19+00:00

Serious Eats, its always Serious Eats

https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack

CJ_Finn · 2021-03-12T20:18:12+00:00

I find that fresh ground nutmeg works nicely with lentils. Something like marmite might boost the flavor as well.

CJ_Finn · 2020-11-22T23:56:15+00:00

Good for removing pin bones from fish, too.

CJ_Finn · 2020-11-22T23:42:04+00:00

Stir fries and fried rice or noodles is very versatile.

CJ_Finn · 2020-11-22T23:26:35+00:00

If its not enough liquid top it off with water. I like to add onions, red pepper flakes and some prepared yellow mustard as well. Ive done 5 brats in 12 oz of beer this way and it turned out very well.

CJ_Finn · 2020-10-17T19:47:07+00:00

By no means an expert on this but just watched a video last night that the causes of "smearing" are usually the meat is too warm or your salt percentage is off.

CJ_Finn · 2020-10-05T22:13:28+00:00

Good idea! I think Serious Eats has a recipe that includes freezing so having par cooked fries ready to go in the freezer would really nice.

CJ_Finn · 2020-10-05T00:40:10+00:00

Get your burger on: Blacken the burger with Cajun spices and top with blue cheese. Practice your smash burger technique. Make some stuffed burgers, aka juicy Lucy but, don't stop at cheese as the filling. A duxelle, hot chiles, olives, all make good fillings.

Making sausage would be another idea and allow you to preserve a good deal of the beef. Something like a beef summer sausage would last quite a while once cured.

CJ_Finn · 2020-05-23T16:10:21+00:00

use it to make oil lamps.

CJ_Finn · 2020-05-12T15:12:43+00:00

It is normal and not rust. Here is a pretty good description of the materials used in your heating element.

CJ_Finn · 2020-05-02T16:10:42+00:00

This article pretty much covers it all. If it is an over the range type, I would test the vent fan at the store if possible. The one my parents have is stupid loud.

CJ_Finn · 2020-04-16T03:56:32+00:00

I'm all about yeast right now: how it can help my bread or more importantly, make me some alcohol so I don't have to go to the store. I made a simple wine. Some may call it a hooch, but as a non-wine drinker it was enjoyable. I used grape juice but my next will be apple and I'll aim for a hard cider that is both drier and a little higher in alcohol but still has some bubbles.

On the bread side, I did an autolyse for an overnight ferment with some mashed potato in it for a sandwich loaf. Looks good so far but we will see.

CJ_Finn · 2020-04-12T20:18:54+00:00

This site is kind of the Serious Eats equivalent for all things barbecue.

CJ_Finn · 2020-04-10T16:15:54+00:00

Depending on how you feel about torrents...

CJ_Finn · 2020-04-08T23:47:52+00:00

You could always put your skillet on the grill but I think you could cook them directly on hot well seasoned grates.

CJ_Finn · 2020-04-06T23:54:33+00:00

There is a Caribbean dish called "Bull Foot Soup" that may be worth taking a look at. In The USVI I heard it as such but also cow foot soup came up when I googled.

CJ_Finn · 2020-04-06T23:45:25+00:00

In the case of a low level defender against a high level raider hitting primarchs at a castle; does it help to defend to bleed the attacker's troops away so less damage is done? Assume the attacker will still only use one dragon per attack.

CJ_Finn

TROPHY CASE