Posted on 12/01/2020 4:14:05 PM PST by Jamestown1630
To those who know Kimchi, this may seem like a joke – but it’s not.
I first learned to love kimchi when I had it made by a friend’s Oma 30-odd years ago, and I got pretty spoiled on the home-made stuff. We occasionally find jarred, refrigerated kimchis that can rival home-made in local supermarket produce aisles, but not reliably; and getting to the closest ethnic market is a traffic/parking nightmare.
I happened to see the Jayone pictured above in a local store, and bought it just for larks – but to my surprise, it’s actually very good! It may lack a certain element of fizz-and-zing that you experience with the ‘real’ stuff, but for a very unexpected canned variety, we liked it a lot. If you can’t find fresh, and aren’t up for the complicated project of making your own, this may somewhat assuage your addiction if you can find it somewhere nearby. Open up, transfer to a glass container, and chill well.
(My husband doesn't think it's 'hot and spicy' enough - but maybe it can be doctored to personal taste ;-)
******************************************
I recently had a birthday, and got some very nice presents. One of them was a Taiyaki iron.
Taiyaki is a popular little fish-shaped Japanese waffle-like cake, usually stuffed with sweetened red bean paste – but often also stuffed with custard, chocolate, Nutella or fruit preserves. It’s a popular street food in Japan, and you can buy little irons for making them, for home use. I haven’t tried it yet, and I’ve read that they don’t work real well on an electric stovetop, though some say they’ve managed it. (If the electric stove doesn’t work, I’ve got one of those little butane- burning ‘hot plates’ to try – watch this space.)
http://chefiso.com/p/taiyaki-recipe/
**********************************************
I’ve always loved Gordon Lightfoot’s music – he’s a poet-singer in a very old tradition of storytellers. I’ve especially liked his song, ‘The Wreck of the Edmund Fitzgerald’.
But I realized the other day that I didn’t really know much about the Edmund Fitzgerald and her story; so I found this – the 45th anniversary of her sinking was just a few weeks ago - and this is a very moving video. (I got almost to the end, thinking that YouTube at least had the good grace to not interrupt certain types of vids with commercial ads; but alas…)
http://www.youtube.com/watch?v=y5i_XMqdULM
http://www.youtube.com/watch?v=9vST6hVRj2A
Millions of men – and women – all over the world brave the dangers of the seas to ensure the economies, food needs, and defense of their respective countries and communities. Even in the modern world of steel ships and boats and high technology, it takes a lot of grit to do a job like that.
-JT
This is an old recipe, but it makes for a great roasted turkey .... due to the high temp, it doesn’t take all day to make one. I did a 20 lb bird in 2011 & it was delicious - I didn’t open the foil to brown & it was golden brown anyway. I’m doing another 20 lb bird today, so turkey is on my mind!
My aunt is the one who passed the recipe on to me with this note (’E’ is my cousin’s wife]:
“This is an unbelievably delicious recipe obtained by E’s mother when Reynolds Aluminum foil first became available. The turkey/hen will be nice and moist (from the steam). E said she always buys the cheapest turkey on the shelf in the grocery store.”
Recipe:
Totally defrost turkey/hen.
Bake @ 450° - open heavy foil last 20-30 minutes to brown
Bake time per pound:
For 6 - 8 lbs, 1.5 to 2.0 hours
For 8 - 12 lbs, 2.0 to 2.5 hours
For 12 - 16 lbs, 2.5 to 3.0 hours
For 16 - 20 lbs, 3.0 to 3.5 hours
For 20 - 22 lbs, 3.5 to 4.0 hours
To Prepare:
Wash turkey/hen in cold water.
Wipe with paper towels.
Rub skin with butter, salt & pepper - place empty butter wrappers on wing tips
Use HEAVY DUTY foil (2 large sheets put together by french seam in middle). Totally enclose turkey & fold foil so steam cannot escape.
Put foil enclosed turkey in roasting pan & bake per chart above.
++++++++++++++++++++++++++
My memory of the 2011 large bird was having to redo the foil because I didn’t make the foil sheets big enough the first time around & trying to “wrangle” the whole thing into the roasting pan. It was the first time I’d used this recipe & was really delighted that the turkey turned out so well.
For the gravy tonight, I’m trying Red Badger’s giblet gravy recipe, sans hard boiled eggs & using xanthan gum to thicken:
https://freerepublic.com/focus/chat/3908788/posts
Priced inexpensively at craft stores---maybe 10 for a dollar.
Merry Christmas.
Merry Christmas, Liz!
(We’re supposed to get some of that snowy stuff tomorrow morning. Went to the grocery at about 11AM today, and had to stand in line a long time - everyone else had the same idea :-)
On the local news tonight, they were calling it a ‘French Toast Storm’ - because whenever it happens, the shelves here are wiped clean of bread, eggs and milk.
I guess I should learn how to make French Toast...
ICED CINNAMON ROLL FRENCH TOAST
ING French toast: 2 cans Pillsbury Grands! Cinnamon Rolls 4 eggs 1/2 cup milk 2 tb maple syrup. Streusel: 1/4 cup ea flour br/sugar cold butter in pieces 1/4 tsp cinnamon
INSTRUCTIONS Place cinnamon rolls cut into quarters in sprayed 9X13" pan; mix eggs, milk and maple syrup. Pour egg mixture over.
Streusel: fork blend flour, brown sugar, butter and cinnamon til pebbly. Sprinkle over cinnamon rolls.
Bake golden uncovered 30-35 min (pick in center comes clean) Drizzle w/ frosting. Serve.
CHEF NOTES to make night before, pour egg mixture over rolls, cover/fridge.
Make streusel; store in fridge. In the AM, sprinkle streusel over rolls; bake.
Someone just sent me one of those Christmas gifts of fruit - a big box full of nice pears. I looked around, and am going to try this recipe for Pear Custard Pie tomorrow:
http://www.dinneratthezoo.com/pear-custard/
“There are only 10 minutes in the life of a pear when it is perfect to eat,” Ralph Waldo Emerson once quipped.
LOL! I had never read that, but personal experience is why I went looking for a recipe for cooked ones :-)
I tried poaching them in wine last time; not a very successful experiment, and I have higher expectations of this one...
(I have a great fondness for the gentleman who sent them, so I want something good to tell him about :-)
Test for ripeness.......should have a little give when pressed.
These guys were pretty firm when I opened them yesterday. Maybe they’ll be softer tomorrow.
There’s several different types of pears-—I usually buy the thin-skinned Comice, wait impatiently for ripening, to be sectioned and eaten w/ bleu cheese from France.
You probably have the sturdier Anjou, best for commercial use. Unlike Bartletts, another familiar green pear variety whose skin color does change to yellow during ripening, Green Anjous will remain green even when fully ripe.
Ripen Anjou pears at room temperature. Depending on their level of ripeness when purchased, Anjou pears may take between three and five days to become fully ripe. Once ripe, you can store them in the refrigerator, where the ripening process will be slowed for a few more days.
Check the Neck for Ripeness™ daily by gently pressing your thumb near the stem end of the pear. When it gives slightly, the pear is ripe.
Why do you “Check the Neck?” Because pears ripen from the inside out, and the neck is the narrowest part of the pear, which is closest to the core. If you wait for the wider, bottom half of the pear to become soft to the touch, you’ll find the inside to be over-ripe. When that happens, though the mouth-feel may not be perfect for eating fresh, this is the perfect time for your super-ripe pear to be pureed into a tasty smoothie!
Thanks for the information. I didn’t get around to making it today, but I checked the pears and they are still firm all around. Tomorrow is last, very slow, day of work for a couple of weeks, and I’ll make it then. I assume I have Anjou pears - they’re still green.
An early Merry Christmas and Happy Holidays to all on the Cooking threads. Thank you Jamestown for hosting them yet another year. I have found many nice recipes here and other fun tips. I also have a suggestion for the January thread - soups.
Merry Christmas, Mom.
Soup is one of my favorite things to make. I’ll remember.
ORANGE CREME FRAICHE
METHOD Combine cup creme fraiche
or English clotted cream, tbl conf, zested orange.
SERVE spread chilled.
Love these threads. Does anyone have a foolproof chocolate covered pretzel recipe, using chocolate chips instead of “melts”? I always come up with a molten mass that is hard to roll onto the pretzel rod. Although today’s goof made a great truffle rolled into crushed espresso beans.
Thanks.
Merry Christmas everyone.
These look creepy...
ING cup Ghiradelli Semi-Sweet Choc/Chips,1 1/2 cups Mini Salted Pretzels, cup Milk Choc/chips, bag of Caramels.
METHOD Pour melted semi-sweet chocolate in sprayed parchment-lined sheetpan. Press in pretzels
immediately to adhere to chocolate as it hardens. Pour melted caramels over pretzels (melted as per pkg).
Smooth on melted milk chocolate almost to edges. Cover/fridge several hours. Cut into squares and serve.
Oh, MAAANNNN!!!
Is there a drooling emoji?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.