Search results

I'll second that. I love turkey. Sometimes I make a turkey the weekend before thanksgiving to pre-game. I'm not a fan of most traditional sides (mashed potatoes, yams, carrots with sugar). I have nightmares about sweet potato casserole with marshmallows. Give me roasted potatoes, salad and...

Wait a second! Whats wrong with mustard? Mustard on BLT is the best! I prefer a cheap dijon style mustard in sandwiches, but I'd take any mustard over the best mayo any day of the week! I usually make thicker cut bacon though (~1/4" raw). The thicker slice bypasses the problem with...

To be fair, its more accurate to study bacteria remaining after washing. https://www.sciencedirect.com/science/article/pii/S0362028X22020932?via%3Dihub The results are pretty similar though. Wood is anti-microbial (I'd guess because it dries the cells out) so if raw meat juice gets trapped...

Hasagawa is very soft and nice on knives. I slightly prefer it over asahi and greatly prefer it over normal plastic boards. I don't have to sharpen as often and food sticks a little better, which helps with certain cuts. Regarding cleaning, I find it takes a little longer to clean than wood...

103 hydration? Damn! Do you add water after the initial mix or just all in one go? I've never gone above 30% KA sir lancelot but I also never go above 90%. Is the rouge de bordeaux for the flavor? When I tried rouge, it didn't develop gluten or hold as much water as yecora rojo or bolles

I've now been making this style of bread for 3 years, with 2 different ovens and many different sets of flour. Here is what matters in my opinion, in order from most to least significant: Baking Vessel: Without enough steam, the baguettes never form any form of ear or open up for me...

Hi KKF, I previously talked about making sourdough porridge baguettes. When I changed locations, I found myself faced with different (warmer) weather, flour, and, most importantly, ovens. In this post, I update my recipe with tips in baking baguettes in a gas oven. The main contribution here...

That's funny, I do the opposite! I get a cheaper white rice and put more money into my brown. Of course, I eat mostly 4:1 brown to white. Right now I have a short grain brown from Mogami that I found at ranch 99. Its probably a semi-polished rice as I don't do anything different than white...

In. Very generous of you!

Agree, I'd just argue that the closest you can get on a residential stove is a flat bottom skillet with burned oil vapor. Using a wok because you want to flip food to generate wok hei but cooking on a residential stove is like using a hasagawa cutting board when all your knives are dull...

Yah, thats 100% correct. Being able to toss and or tilt the pan to pool oil to fry is a big advantage to gas. With induction, I just ended up using a very heavy pan that holds heat if I needed to toss. However, generally I pushed and stirred. For irregular pieces of meat that I want a nice...

Speaking of woks: "Woks for a home cook without a wok burner is cosplay." You will get a better effect with a flat bottom pan. You can't toss as well, but there's not enough heat output on a home stove to make tossing necessary to prevent burning. If you're tossing noodles, you don't need...

Oh man, I'm so down for banning gas stoves. I cooked on electric (normal for 3+ years, then induction for 7+) for the last decade and now have a gas stove. While gas is more even, I've already invested in tri-ply goodness and learned how not to suck with stainless steel. Now, I can smell the...

Not OP, but I have this one: https://www.webstaurantstore.com/2-5-gallon-plastic-salad-spinner-dryer-with-brake/599SD6.html It hasn't broken, and when it does, the gears are replacable. I've burned through 2 or 3 salad spinners before I got pissed and bought this one. It takes a little more...

Green pepper, tomato, cucumber, carrot makes a completely different salad than a leaf-based salad. They belong in the same hemisphere as grain bowls, pasta salads and potato salads. None of these replace arugula, little gem, frisee, escarole, kale, red leaf, or endive. You're better off...

While its true that many vegetables have salmonella warnings, sprouts (mung bean in particular) are among the most likely to cause food poisoning. At least that's what I remember reading. I always ask for my bean sprouts steamed, especially in Vietnamese restaurants.

Thats not unpopular, that's being safe. CDC Alert: Mung Beans Sprouts | EH&S .

I find cognac a little harsh on my throat compared to armagnac. I drink armagnac, but I find most cognac's either too harsh or too boring. If I'm cooking, I don't need great quality because cooking makes it more mild.

I agree! Even nothing tastes good after soaking it in rum! But seriously, thats why I use armagnac if I'm eating it straight or cognac if I'm cooking it. If you don't want to drink it, don't cook (or soak in this case) with it!

I find it hard to cube or dice onions or mince garlic without a tip. Or remove the middle flesh of squash for stuffing. Or segment a pomalo/grapefruit. When cleaning leeks, I stab near the root and slide up so it stays intact when washing out dirt. I suppose I could push cut along the leek...