Thread: What's Cooking?

Dave i showed the wife the cornbread, the carbs are really off limits but she said we’ve been so good she’s going for it for Labor Day

I've been 'Spatchcock' cooking turkeys and chickens but I didn't have a decent pair of kitchen shears to cut the back bone out so I popped for these.





And then there's this side



Is nothing sacred? Is nothing safe from the C. H. Ina Company? Did they build a factory in China and use the same steel as in Germany, or did they just sub it out and tell the Chinese what the specs were.

Only time will tell how this tool will hold up.

Raspberry.

Originally Posted by OCDshaver

Raspberry.

Macaroons ?

China has some very impressive manufacturing capabilities. If given the specs, they can do a good job of duplication.

That is why with the pandemic, many people were wearing KN95 masks which duplicate the specs for the ANSI K95 masks.

When the US Govt purchased COVID testing kits, they were not BinoxNow tests made by Abbot in the USA. They were iHealth test kits made to FDA specifications in China. Manyh life-saving medications are produced in China.

I have a Schrade Uncle Henry LB5 lockback knife made in the USA about 40 years ago. I also have one made more recently in China. The only way I can tell the knives apart is that the old one has nickel silver bolsters vs brass bolsters on the Chinese one. Otherwise, they are identical as far as performance and appearance.

I purchased some guitar pedals made in China. They used to be made in California, but the designer moved production to China because the cost of the product was lower AND they have had fewer quality issues with pedals made in China. Made in USA used to be a symbol of high quality, but not so much anymore.

Thus, I would not be concerned about a Henkels shears being made in China. I am sure the specs are identical to ones made in Germany.

Yes, China is quite capable of producing high quality products for foreign companies if these companies insist on proper quality. Boeing is another example of a foreign company using components for it's current passenger aircraft production and has been doing so for years.

Bob

Local meat market call it their Presidential Roast ..5.99 lb. Been buying them from that little store for 29 years…and nevah disappoints..

Well it's not really diet friendly but I just had too--it's caramel corn and it looks like this--



It requires 4 qts of popped corn--



After mixing the butter, sugar etc and boiling for 5 minutes and mixing with the popped corn it looks like this--



It's them put into a 200 deg oven and stirred every 15 minutes.

This is after 15 minutes--still very sticky and gooie--



But it will come around after the hour and once cooled it will easily finish breaking into chunks--



If anyone is interested in the recipe--here it is:

Caramel Corn

Ingredients:

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon baking soda
4 Quarts Popped Corn

Directions:

Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda (this will foam up! Be sure use a pan large enough to accommodate for this!) Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan @ 200 degrees for 1 hour, stirring every 15 minutes.

Spread on waxed paper to dry.

I usually make my chili with minced beef and dried herbs / crushed chili seeds / chili powder, or whatever fresh chili's I find in the supermarket.

So I thought I would my game a bit.

I bought some dried ancho chili and dried guojillo chili, toasted them soaked them, made them into a paste and combined with some herbs and cubed beef. It was something good.

Think I'll make this my chili base and tweak it.

Coulda used some time in the pressure cooker though, next time..

O hallowed Eve near upon us so had to gut the jack o lanterns.


And of course, roast the seeds.

One tray slap ya mama Cajun style, the other Tex mex spice.
Never rinse them before roasting as the slime makes the spices stick better and always bakes off.

Done aat 350 for 30 minutes, then crank it up to 380 and shut off the stove, let them cool down in the stove and they are done. Eat ‘em shell and all.
Cheers gents.