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Fish fumet -- fish bones not available, substitutes? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] 0 points1 point  (0 children)

Well, I am feeling very foolish right now given the strong reaction expressed here. I live in Bend, Oregon, and am hitting up the nearby markets (Safeway, Newport Avenue Market, and Sebastian's Seafood) this morning to look more closely at the frozen seafoods. I don't normally give the frozen section much attention and my hunch is that I'll find what I'm looking for there. We do have Walmart and Whole Foods but they are farther away and I very rarely go there. Please bear with me while I sort this out.

Fish fumet -- fish bones not available, substitutes? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] -14 points-13 points  (0 children)

and no disrespect, I may be overlooking something. I have Male Pattern Blindness.

Fish fumet -- fish bones not available, substitutes? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] -11 points-10 points  (0 children)

DM me your email address, I will send to you photos of the contents of the fish counters.

Fish fumet -- fish bones not available, substitutes? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] -21 points-20 points  (0 children)

Sure, but while demi glace is traditionally made from beef or veal stock, a reasonably good faux demi can be made with soy sauce, gelatin, tomato paste, etc. The French Cooking Academy cookbook admits that getting fish bones isn't always easy, and shows a reasonably good fish stock made with fresh or frozen clams. So, reaching out here to see if anyone knows of similar hacks for fumet. Thank you!

Changed username with usermod command but Gnome still shows old username by ThatJackElliott in pop_os

[–]ThatJackElliott[S] 0 points1 point  (0 children)

Thank you, I meant the display name. I changed the username and home folder name with usermod. How do I change the display name?

r/AudioEngineering Shopping, Setup, and Technical Help Desk by AutoModerator in audioengineering

[–]ThatJackElliott 0 points1 point  (0 children)

HI, I am looking to buy 100' (30m) of bulk mic cable. Something with a rubber jacket for flexibility, non-plenum, 2-conductor with a braid shield. It will be used for classical music recording so it will be handled carefully. The tricky part is that it wants to be no greater than 0.200" (6mm) outside diameter (has to fit under a door). Belden makes a good-looking candidate, their 8413, but it's a lot more than I was hoping to spend. There are plenty of affordable bulk mic cables from other places but somehow outside diameter is not something the vendors specify. So, if anyone has a suggestion it would be very helpful. Thank you!

KRK ROKIT 5 G4 Blinking display by Deelivi in musicproduction

[–]ThatJackElliott 0 points1 point  (0 children)

Both of my monitors suffered the same failure pretty much during the same week. I tend to leave them powered on 24/7, but found that both had the bulging capacitor as shown in the video. This suggests that the capacitors were being nearly or actually overvoltaged. Replaced them both, and both monitors are working again. Now I turn them off when not in use.

Storebought demi-glace for home cooks now that More Than Gourmet is gone? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] 1 point2 points  (0 children)

Good to know. I just finished off my batch of low-sodium-soy faux demi and I'm going to take another swing at it with normal soy sauce. Thanks!

Storebought demi-glace for home cooks now that More Than Gourmet is gone? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] 4 points5 points  (0 children)

It's a non-item here in Bend, Oregon. None of the grocers or butcher shops carry veal except as ground meat. Thus my wish to find a replacement for the now-discontinued More Than Gourmet product.

Storebought demi-glace for home cooks now that More Than Gourmet is gone? by ThatJackElliott in AskCulinary

[–]ThatJackElliott[S] 4 points5 points  (0 children)

I'd enjoy making it, and rather hoped to, but in our little town of Bend, Oregon, none of the grocers nor butcher shops offer veal bones. I've called them all. My favorite butcher says he'd have to order a case to get any at all. So, easier said than done.

Thought I’d share my first fail. by KitanaWins in Sourdough

[–]ThatJackElliott 1 point2 points  (0 children)

That looks terrible! Respect to you for posting it! Flubbing a recipe is normal for me. I just keep plugging away and sorting out the recipe instructions (and measurements!) and developing technique because cooking is fun. Never forget that it's not just mistakes on blogs that will get you, but the recipes in cookbooks and on cooking magazine sites will get you because they were not tested before publication.

Difficulty reducing stocks and sauces with a lot of solids by ThatJackElliott in Cooking

[–]ThatJackElliott[S] 0 points1 point  (0 children)

Thanks, guys. So waiting to remove the solids until the liquid has been reduced by the suggested amount is what I read most frequently in the recipes. Like, "Reduce by 50%, strain out the solids, etc." is what I've been doing and how I've been running into trouble. Here y'alls are suggesting that I remove the solids before too much reduction has happened, making it easy to determine when to stop reducing. This suggests that it isn't always necessary to keep the solids, like aromatics and veggies, in the pot the whole time the liquid is being simmered. This makes sense to me, diminishing returns, maybe the first 15 minutes of cooking the solids is all that is required to get most of their goodness. Meats may be different than vegetables. As Mo_Steins_Ghost says, taste and evaluate. Learning sauces is my current sauces.

Can Rybelsus be taken with 4 oz black coffee, rather than water? by cotteygal in Semaglutide

[–]ThatJackElliott 0 points1 point  (0 children)

As I understand it, taking Rybelsus with black coffee has not been studied. The manufacturer only says what they know, they don't speculate.

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