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Panko has the advantage of having already been cooked, semolina and couscous are both still raw durum wheat and probably wouldn't work well in a dry cooking environment, they need to have water or oil available to soften them.
Celery seed does have a bitter aftertaste. Although I suppose it's possible it could go rancid, as nearly all seeds have some oil in them, I suspect it's just a bit too pungent for your taste.
I buy it in 16 ounce packages, and it can take me several years to use that much.
I have been using celery seed in a lot of dishes lately, as I continue to experiment with ways to replace salt in recipes, I often pair it with dill. I think it also pairs interestingly with poppy seed, which I think is underutilized as a seasoning, as it is often relegated to being used only as a topping on breads, in salad dressing, and in some desserts.
Something I've started to do is to write the date on packages of spices and herbs when I buy them, usually on the bottom with a permanent marker.
It hit 100 today here, so we did burgers on the grill, could almost have done them on the deck, because it gets up to about 130 on a day like today.
Happy birthday, Sarah, looks like it's going to be a hot one for you.
Nice to hear from Cass again, even indirectly.
If you can use couscous as a coating, semolina should work well, too.
I don't do a lot of coating on foods, since we don't fry much and my wife is trying to stay on a low carb diet, but panko stays crisper than bread crumbs. (I've used it instead of cheese on the sides of the dish when doing a souffle.)
I don't think it's possible to have too much egg in this potato salad. 🙂
Having made hamburger and hot dog buns this afternoon, of course for supper we had tacos.
Commercial pizza ovens are set anywhere from 650 degrees on up. A wood-fired oven might be in the 800-900 range, a coal-fired one (there are a few in NYC) will get to 1000 or higher.
The point of a really hot oven is to make a nice crisp crust. The toppings tend to keep the top from getting as well done, so it has to bake from the bottom up.
I've never seen anything that specifically suggests dough intended for baking as a loaf should have less moisture than dough intended for baking as rolls, though having a softer dough may facilitate the shaping of rolls.
We're sort of getting into a summer schedule, last night we had tacos, tonight we're having BLTs. Just have to be careful about the sodium levels. That probably means no tomato-and-salami sandwiches during tomato season and limits on things like hot dogs, brats and burgers. (The condiments add in way too much sodium.)
Given the problems we've had here with raccoons and possums, I'm not planning on taking any food out to feed foxes. We've also stopped putting out bird seed on the deck, in part because of the raccoons and possums, but also because some of the squirrels have started gnawing at the new decking we put in a year ago, which is a composite material, so we're trying to break them of the habit of expecting there to be food available on the deck.
Anyway, there's been at least one fox in our back yard or one of the neighboring yards for several years. This isn't the first time we've seen one sunning in the back yard, and the other day when I took the trash out at 6AM there was one running down the driveway.
I don't know if there is any way to tell the sex of the fox that was napping in our yard from the photo. I've never seen any kits or even more than one fox at a time. I know there's a female present because we hear her at night. (It sounds almost like an injured cat.)
Butter poaching is a very common cooking technique for fish and shellfish.
These were fairly small lobster tails, probably 4 ounce. First take the tails out of the shell. There are lots of videos on YouTube on this, some better than others. Using kitchen shears, cut down the middle of the shell, pull it apart, and pull the lobster meat off the membrane. I also took out the intestine string and rinsed them off. (Not all the instructions have you do these steps.)
You can save the shells to make lobster stock. (Throw them back in the freezer until you have enough of them to make a couple quarts of stock.)
For the poaching liquid, use 1 1/2 to 2 sticks of butter for 4 tails, depending on the size of your pan. Put 2-3 tablespoons of water in your pan and heat it to boiling. Whisk in 2 tablespoons of butter, then start adding the rest of the butter a few tablespoons at a time. You should get a milky yellow-white poaching liquid. Heat it to a simmer but not to a full boil.
The poaching liquid should cover the lobster tails about half way. More than that uses too much butter, IMHO.
Some people throw a little lemon juice in the poaching liquid. (When I poach orange roughy, I use a lemon-butter poaching liquid,, but I don't use it for lobster.)
Add your lobster tails. Spoon the poaching liquid over the tails as they cook, turning them once or twice. It will take 7-8 minutes to cook them. (Larger tails take a bit longer.)
Serve with some drawn unsalted butter.
I've never found anything useful to do with the poaching liquid afterwards.
May 19, 2018 at 9:37 pm in reply to: Has anyone found a good picture of the royal wedding cake? #12415I think it's a combination of a lack of contrast between the cake and the background and that ornate holder.
I found 3 small lobster tails in the freezer the other day so I defrosted them and butter poached them for supper. They had been in the freezer for a while and I think they weren't quite as big as the ones we had on Sunday, but they still tasted like lobster.
The broccoli was too far gone.
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