Cooking and Dining

NTP66
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Postby NTP66 » Mon Nov 22, 2021 6:36 am

The Thermapen Mk4 @ $55 was a steal. Not sure I'd spend $106 on the new One model. That said, I use this, and it is very comparable to the Thermapen:


count2infinity
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Postby count2infinity » Mon Nov 22, 2021 6:41 am

Same one I’ve got, ntp. I have zero complaints.

mac5155
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Postby mac5155 » Mon Nov 22, 2021 10:37 am

I make Chefsteps SV queso like at least once a month for parties and stuff just because people love it and it's easy to do. I wanted to try a cheese other than Cheddar though. When you hit authentic Mexican restaurants usually the queso is white. Do they use Monterey jack? Cotija? Something else?

Willie Kool
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Postby Willie Kool » Mon Nov 22, 2021 10:41 am

When you hit authentic Mexican restaurants usually the queso is white. Do they use Monterey jack? Cotija? Something else?
Not sure about their queso, but the one in Edinboro uses white american cheese on their tacos.

MR25
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Postby MR25 » Mon Nov 22, 2021 10:46 am

I feel like I've had nacho platters with white cheddar, as well.

Dickie Dunn
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Postby Dickie Dunn » Mon Nov 22, 2021 11:37 am

Cotija isn’t a melter. I would guess most places with queso are using Monterrey Jack. More traditional Mexican varieties like queso fundido would be using Oaxaca, Panela, or Chihuahua as perfectly smooth meltiness isn’t a concern.

tifosi77
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Postby tifosi77 » Mon Nov 22, 2021 1:38 pm

Yeah, cotija is more akin to feta or ricotta salata. I'd do a Jack.

mac5155
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Postby mac5155 » Mon Nov 22, 2021 4:08 pm

I'll try monterey jack. The recipes call for two melting salts (sodium citrate and sodium hexametaphosphate). Thanks dudes. I'll report back results. May make a test run batch tomorrow before the party Wednesday evening.

blackjack68
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Postby blackjack68 » Mon Nov 22, 2021 6:53 pm

Use pepper jack and make it spicy

mac5155
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Postby mac5155 » Mon Nov 22, 2021 6:56 pm

I usually blend in some jalapeños.

blackjack68
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Postby blackjack68 » Mon Nov 22, 2021 8:49 pm

That’ll work

mac5155
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Postby mac5155 » Mon Nov 22, 2021 8:51 pm

I had a bumper crop this year. I must have about 25 pints of jalapeños. Lol

tifosi77
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Postby tifosi77 » Tue Nov 23, 2021 2:33 am

...(sodium citrate and sodium hexametaphosphate)...
Just got a delivery from Modernist Pantry last week. :D

NTP66
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Postby NTP66 » Tue Nov 23, 2021 7:22 am

If anyone's looking to get into sous vide, the white Joule is on sale on Amazon right now for $160:


mac5155
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Postby mac5155 » Tue Nov 23, 2021 10:38 am

...(sodium citrate and sodium hexametaphosphate)...
Just got a delivery from Modernist Pantry last week. :D
I remember buying the like 6 oz SHMP thinking man, I'm never gonna use all this... And here we are, now I order it by the pound lol. Between the nacho cheese and modern Mac and cheese I use them a lot.

tifosi77
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Postby tifosi77 » Tue Nov 23, 2021 11:41 am

I have three different varieties of carrageenan. :lol:

MalkinIsMyHomeboy
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Postby MalkinIsMyHomeboy » Thu Nov 25, 2021 12:48 am

I’m sure this comes to no surprise to anyone but I’m a picky eater. Not hyper picky but I don’t like poultry (texture). I’m hosting thanksgiving this year and instead of a turkey I’m cooking octopus as the main course

Cooking octopus is a fun process, especially because you have to remove the eyes and the beak (I get mine frozen). You then boil it for like an hour and let it sit in the fridge for up to 24 hours

I decided it would be fun to prepare the octopus while high. It actually was a pretty cool experience but peoples aspersions to octopus is weird. It looks appetizing to me because it tastes so good

MalkinIsMyHomeboy
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Postby MalkinIsMyHomeboy » Thu Nov 25, 2021 12:54 am

ok I don’t want to misrepreeent peoples aspersions to octo. For some people octo is icky, for some people they think it’s unethical to eat something that intelligent

I don’t think it’s unethical obviously. I do genuinely believe in the circle of life. An octopus would eat me if I was dead so I’d give it the same respect

blackjack68
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Postby blackjack68 » Thu Nov 25, 2021 12:58 am

Are you still high?

😆

MalkinIsMyHomeboy
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Postby MalkinIsMyHomeboy » Thu Nov 25, 2021 1:01 am

lol yes

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 1:45 am

Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.

NTP66
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Postby NTP66 » Thu Nov 25, 2021 6:39 am

Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.
Exactly what I was thinking.

count2infinity
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Postby count2infinity » Thu Nov 25, 2021 7:40 am

I’m not a turkey fan. Trash bird IMO.

Menu for the day…

Appetizer: hummus and veg, deviled eggs

Main: fried chicken, mashed potatoes, sweet potato waffles, gravy, Mac and cheese, brussel sprouts, cranberry sauce

Dessert: apple hand pies

Dickie Dunn
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Postby Dickie Dunn » Thu Nov 25, 2021 8:12 am

I’m not a turkey fan. Trash bird IMO.
❤️

Dickie Dunn
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Postby Dickie Dunn » Thu Nov 25, 2021 8:19 am

Appetizer: charcuterie board

Main: prime rib, garlic mashed potatoes, cornbread stuffing, sous vide carrots, pear and manchego salad, cranberry sauce

Dessert: Mexican corn cake, pumpkin roll, hot buttered rum

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