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Thanks again JeffK for the delicious soup recipe - Catlikethief 2012-02-21 23:07:38 (40 views) yep...made it 2 weekends ago and loved it. Jeff should provide more soup recipes like this. - S4 USMC - Civilianized 2012-02-22 10:43:17 (2 views) I would like to see some cold soups for summer. - The Chef. 2012-02-22 10:47:28 (4 views) I have made it twice now....once on Monday... - The Chef. 2012-02-22 10:41:36 (9 views) I'll make it again over the weekend when my husband gets home from Taiwan - Catlikethief 2012-02-22 12:48:38 (3 views)
Discuss: What is worse for you...The quality of the food you eat or the quantity? - The Chef. 2012-02-21 11:21:02 (56 views) I don't like the term "quality" because it is misleading, hard to define, and typically misused - Mirror\|rorriM 2012-02-22 07:11:54 (11 views) this is a multifold problem - TheLex 2012-02-22 00:34:35 (12 views) having been out of NA for 7 years now - jsivvy 2012-02-21 23:19:04 (17 views) quality by a lot. - TimS 2012-02-21 22:05:48 (13 views) you're comparing apples and oranges, impossible to determine, but I'd lean toward quality - Trashman 2012-02-21 19:45:16 (14 views) Can't choose just one, I think it's both. High quanities of low quality food. - benjabill 2012-02-21 18:29:34 (13 views) portion sizes have increased from reasonable to HUNGRY MAN - kmhpaladin 2012-02-21 17:00:59 (24 views) I am amazed at the portion size when I order for my child from the kids menu - CC Rider 2012-02-21 20:09:17 (18 views) This guy? - JimR 2012-02-21 20:12:10 (22 views) I think our national problem is more quantity than quality. We are too dazzled by - Bronze 2012-02-21 14:33:39 (23 views) i don't know the answer to that question, but i would say that there are other factors too - rbt: Exiled 2012-02-21 12:23:52 (21 views) if your diet is clean, you can be a total couch potato and be in fine health. - TimS 2012-02-21 22:13:05 (14 views)
Any recommendations on good budget bottles of wine to have around? - ThorsHammer 2012-02-20 16:07:32 (30 views) I've had several good Chilean wines recently, mostly cabs. They are so cheap, it's - Bronze 2012-02-21 14:36:56 (18 views) yep. Root 1 makes a couple of good ones. - TimS 2012-02-21 22:14:29 (2 views) 2007 Guigal Cotes du Rhone. should be easy to find - rbt: Exiled 2012-02-21 00:52:24 (21 views) 2nd. and 45th Parallel is no slouch for the cheap price. - Bronze 2012-02-21 14:35:01 (4 views) The 2008 J Lohr just won best of show in the California State Fair competition and also best - l8te apx 2012-02-20 18:28:08 (24 views) ... - thinset 2012-02-20 16:47:56 (24 views)
ssfire? - habe Ich gesagt 2012-02-16 08:58:32* (48 views)
QWF&L: I need a kitchen scale, recs? - QuattroFTW 2012-02-15 11:04:01 (28 views) as strange as it sounds, I've been using this....I do want a real kitchen scale someday lol - Trashman 2012-02-16 19:38:03 (97 views) That is the perfect kitchen scale....love your snow plow photo..who took it? - l8te apx 2012-02-17 11:40:22 (5 views) Thanks! I took it actually. I had to walk to the house to get something and thought it may make - Trashman 2012-02-18 16:07:51 (21 views) If you want the retro scale...go to a restaurant supply place and get a Pelouze....very accurate - l8te apx 2012-02-16 17:57:16 (16 views) Is there an easy way to tare it out? - jpc-s4 2012-02-19 05:16:52 (7 views) I bought the "Biggest Loser" model from Walmart for ~$20 - Tokin 2012-02-16 08:05:52 (17 views) I understand that Michael Ruhlman uses a My Weigh KD7000 - AJG 2012-02-15 19:10:06 (68 views) Ruhlman says that Keller uses an A&D scale. - AJG 2012-02-15 19:13:00 (54 views) I think mine's a Salter. No complaints, but my next one will be the Oxo. - TimS 2012-02-15 14:54:20 (8 views) Get the Oxo one. Price is decent and has good features. - CC Rider 2012-02-15 14:45:27 (21 views) I like the idea of the pull-out display - Wascally Wabbit 2012-02-15 15:24:03 (13 views) I think I have to one Oxo sells. It's worked well for me so far. basic and easy to use. - snoogins 2012-02-15 12:50:07 (8 views) Recently got this one from Amazon based on reviews. - Andy_FL 2012-02-15 11:31:07 (75 views) 2nd. I have had mine for 6 months and love it. VERY accurate/precise... - rattyfox 2012-02-15 21:13:27 (16 views) Get a digital weed scale - Wascally Wabbit 2012-02-15 15:22:58 (22 views) I have a Salter I've had for about 10 years... Still going strong - Wascally Wabbit 2012-02-15 11:17:10 (13 views) My Salter served me well for a while but finally died. - Andy_FL 2012-02-15 11:31:48 (6 views)
QWPC: A couple more tries at the pizza... - Andy_FL 2012-02-14 21:59:46 (136 views) nice job! - Jestapilot 2012-02-20 08:41:02 (6 views) nicely done! - Trashman 2012-02-16 19:39:58 (6 views) Damn the 2nd pie looks good... - BrokenRocket 2012-02-15 22:58:09 (22 views) You're right .....lack of "confidence" leads to peeking! - Andy_FL 2012-02-15 23:20:45 (16 views)
What is your definition of "fast food"? - thinset 2012-02-13 19:27:42 (76 views) MM, speaking of fast food... going here tonight... $1.50 street pitas every Wednesday! >> - kTTang 2012-02-15 19:55:52 (33 views) fast food != crap food - imnotsean 2012-02-15 18:52:52 (10 views) As a rule...most people would say any place that has a drive thru... - The Chef. 2012-02-15 10:52:01 (18 views) Speed. From placing order to in a bag in my hand in under 10 minutes. - (.)(.) r fun 2012-02-14 22:19:54 (11 views) fast food != mass produced crap food - gription 2012-02-14 08:48:24 (40 views) ^ this ^ I use the term "fast food" and "factory food" interchangeably. Food which is assembled... - Quatroad 2012-02-16 12:37:54 (15 views) I look at it based purely on speed, and don't necessarily see it as a derogatory term - Mirror\|rorriM 2012-02-14 07:23:48 (41 views) This... speed only. - kTTang 2012-02-14 11:59:56 (24 views) Fast food = anyplace you goto refill as you would a car/truck - My984.2 2012-02-14 00:33:38 (30 views)
The Chef (and others), I made that Texas chili recipe that you posted a while back. Amazing! - Shaun 2012-02-07 11:26:41 (237 views) It is a FANTASTIC cookbook. - Hugh Jardon 2012-02-10 00:56:01 (20 views) Nice, looks good. - rattyfox 2012-02-08 20:21:50 (17 views) Yep...Damn good stuff. The only thing I might change... - The Chef. 2012-02-07 11:40:52 (102 views) I split 50/50 chuck roast and sirloin (forgot to mention that), which probably helped with grease. - Shaun 2012-02-07 13:02:16 (58 views) It is very harsh I agree. Its scary while cooking - its alot of time, effort, ingredents and actual - The Chef. 2012-02-07 13:16:38 (68 views) I still have some left over that I've been eating and it definitely continues to get better... - Shaun 2012-02-07 13:51:44 (45 views) I have done Texas Chili a few times.... - The Chef. 2012-02-07 14:04:05 (48 views)
Visited a local meat distributor.... - Andy_FL 2012-02-06 22:06:08 (220 views) Where was that at? Dont say... - retloc11tee 2012-02-07 04:23:19 (84 views) Even better - Andy_FL 2012-02-07 13:20:18 (64 views) Bit of a drive from Ft Laud..... - retloc11tee 2012-02-08 08:59:25 (35 views) Yeah, certainly not worth that trip. - Andy_FL 2012-02-08 09:57:34 (17 views) Groupon says Vina & Sons - Tokin 2012-02-07 09:30:05 (19 views) Too lazy to trim the silver ? - My984.2 2012-02-06 22:55:12 (23 views) Pretty much. - Andy_FL 2012-02-07 13:14:33 (59 views) Looks like it's wrapped in bacon. - Vipsa 2012-02-07 09:57:36 (23 views) That too - Andy_FL 2012-02-07 16:41:18 (17 views) ....skin... - My984.2 2012-02-06 22:55:48 (21 views) bloody. - wnut 2012-02-06 22:07:46 (29 views)
Tonight's "comfort food" dinner . . . - JeffK 2012-02-03 23:41:17 (350 views) ^^^^^^^^^ = Fantastic thanks for posting - LouisR 2012-02-15 20:37:41 (10 views) Made this soup yesterday....was amazing. Will make w/ muenster grilled cheese next time. - S4 USMC - Civilianized 2012-02-13 15:58:26 (14 views) Made both last night. Soup was very good. - The Chef. 2012-02-09 11:55:36 (42 views) <saved for later> - Jiggs 2012-02-07 12:26:09 (28 views) Lobster and brie grilled cheese is our favorite. - (.)(.) r fun 2012-02-07 00:45:50 (21 views) My "toasted cheese"... - The Chef. 2012-02-06 13:19:20 (53 views) Legit - banana s4 2012-02-05 23:39:28 (20 views) Yummy... Grilled cheese is so simple, but looks sooo good. - BrokenRocket 2012-02-05 11:40:43 (22 views) Indeed . . . G.C. is even better with cream cheese, shredded cheddar, and roasted jalapeno peppers! - JeffK 2012-02-05 11:44:56 (23 views) Nice! - gription 2012-02-05 14:31:30 (48 views) show off! - JeffK 2012-02-05 17:01:29 (31 views) Will try it! I have some goat cheese ready to go. - gription 2012-02-06 12:42:06 (27 views) That looks so good! - Catlikethief 2012-02-04 23:04:27 (20 views) HUGE 2d! - saucy 2012-02-05 16:11:37 (21 views) Bravo. I'll try that soon. - CC Rider 2012-02-04 09:29:25 (19 views)
Made some pizza tonight - Jestapilot 2012-02-03 21:52:12 (181 views) action shot, macro, artsy composition, this thread delivers. - wnut 2012-02-05 00:24:58 (29 views) :-D - Jestapilot 2012-02-05 08:38:46 (20 views) how heavy are the dough balls? What size are the pizzas? 16"? - Trashman 2012-02-04 16:18:19 (20 views) ~450 grams - Jestapilot 2012-02-04 17:54:44 (33 views) Post more pics of the tiles for me... - BrokenRocket 2012-02-03 23:08:56 (33 views) Looks tasty. What kind of sauce is that? - Andy_FL 2012-02-03 21:59:23 (35 views) Take a look at Jestapilots thread in OT... - BrokenRocket 2012-02-03 23:10:06 (39 views) Nice!! - BrokenRocket 2012-02-03 23:09:18 (22 views) I used a Peter Reinhart recipe - Jestapilot 2012-02-03 22:11:04 (47 views) Hmmm... I've never added lemon juice or any type of vinegar to my tomatoes - Can you taste the - BrokenRocket 2012-02-03 23:12:02 (31 views) I'm not sure, but it was very good - Jestapilot 2012-02-04 07:13:58 (29 views)
Sht Foodies Say - thrilla from manila 2012-02-03 01:43:55* (84 views) Foodies don't do fad diets, and that's all she talks about. - Mirror\|rorriM 2012-02-04 11:03:49 (11 views) She'll be sued for saying Monsanto - fourdotwo 2012-02-03 14:28:05 (10 views) shes no foodie........ - retloc11tee 2012-02-03 10:18:15 (52 views) +1, but I do like her shirt. - gription 2012-02-03 22:08:13 (12 views) ...low-level pr0n star in 6 months...absolutely. - rbt: Exiled 2012-02-03 20:04:29 (12 views)
Need advice...mini beef wellingtons - monkeyboy 2012-02-02 11:04:02 (57 views) i've never made a wellington that wasnt seared first........ - retloc11tee 2012-02-03 10:13:48 (24 views) I'd say to always sear it first, for flavor reasons, - Wascally Wabbit 2012-02-02 13:35:45 (32 views) alternative - sear the larger steaks, then cut into cubes? - monkeyboy 2012-02-02 15:45:36 (14 views) you get less sear per piece that way - TimS 2012-02-02 23:18:14 (22 views) That might work... - Wascally Wabbit 2012-02-02 21:47:24 (14 views) I'd probably just do a test run with both techniques. - benjabill 2012-02-02 13:07:40 (27 views) I applaud the work and effort that will go into it ... - The Chef. 2012-02-02 11:56:30 (46 views) that is for dessert - monkeyboy 2012-02-02 12:04:35 (20 views) batch cooking is the easiest process..... - My984.2 2012-02-02 23:51:22 (23 views) awesome! thanks - monkeyboy 2012-02-03 07:41:36 (17 views) How'd they turn out? - My984.2 2012-02-06 22:57:39 (9 views) meh - monkeyboy 2012-02-09 16:38:01 (12 views)
x-post from OT: trip to the Maldives and Japan - BSOD 2012-01-31 17:14:45 (40 views)
I used a food processor as a sub for a electric mixer. - rattyfox 2012-01-28 14:39:34 (86 views) outstanding! - Trashman 2012-01-30 19:47:24 (13 views)
BT: anyone here have experience w/ the TurboChef residential ovens? - Quatroad 2012-01-28 10:04:33 (22 views)
Kinda slow in here. Critique my pizza: - Andy_FL 2012-01-25 17:29:10 (290 views) Round 2 if you're curious: - Andy_FL 2012-01-30 22:45:04 (122 views) Looks good... You probably don't need the broiler to brown the top. - BrokenRocket 2012-01-31 09:18:23 (34 views) It looked pretty much like the first take - uniformly light brown. - Andy_FL 2012-01-31 21:41:59 (22 views) The char on the toppings is from finishing under the broiler - Mirror\|rorriM 2012-01-31 08:42:18 (21 views) MMmmm I know - we like it that way. - Andy_FL 2012-01-31 21:40:45 (18 views) That looks AWESOME! - Jestapilot 2012-01-31 07:27:13 (40 views) Yeah this rise was nothing compared to the first one - Andy_FL 2012-01-31 21:40:02 (31 views) Yes!!! - BrokenRocket 2012-01-31 22:01:02 (20 views) The cornicione structure looks very good. - JimR 2012-01-31 05:43:03 (40 views) I knew I forgot something... - Andy_FL 2012-01-31 21:38:18 (23 views) Ooops!! I'm late to the party!! - BrokenRocket 2012-01-28 13:50:30 (125 views) King Arthur Bread was the best I could find locally so far. - Andy_FL 2012-01-28 15:23:58 (44 views) I'm not very familiar with Neapolitan style dough, but I can help... - BrokenRocket 2012-01-28 16:20:30 (95 views) Working on the quarry tile. - Andy_FL 2012-01-28 22:42:16 (37 views) You'll notice the difference with 00 the moment you put your hands on the dough - Mirror\|rorriM 2012-01-31 08:47:24 (34 views) Thanks for the offer - will let you know. - Andy_FL 2012-01-31 21:41:08 (19 views) The Caputo 00 seems to work better at high (>700) temperatures than the King Arthur. - AJG 2012-01-29 18:29:04 (24 views) True in general for 00 flour vs. BF/APF. - JimR 2012-01-29 20:45:29 (57 views) Agreed. - AJG 2012-01-31 15:04:56 (17 views) I don't know what difference that flour makes... I've never used it. - BrokenRocket 2012-01-29 10:14:24 (23 views) burnt.... SKIP - Dirty Sanchez 2012-01-27 00:36:08 (29 views) I would suggest going out and buying a kitchen scale if you want to really improve - Jestapilot 2012-01-26 08:52:59 (160 views) Just because I didn't have my notes when posting..... - Andy_FL 2012-01-26 21:22:38 (68 views) Did you have any problems with the dough sticking to the peel? - Jestapilot 2012-01-27 07:53:59 (104 views) Thanks for the details. - Andy_FL 2012-01-27 12:12:13 (41 views) parchment works also if you don't want to use a peel - Jestapilot 2012-01-27 22:14:39 (46 views) I'm telling you guys, get a Super Peel. - JimR 2012-01-28 11:42:17 (48 views) Or learn how to use a real peel - Wascally Wabbit 2012-01-30 12:58:43 (31 views) I'm not a full-time pizzaiolo. And I defy even a full time guy to do that well with a plain - JimR 2012-01-30 16:32:24 (26 views) It's simple - Wascally Wabbit 2012-01-31 14:39:40 (31 views) As Jim said, I just don't do this enough to get good at it. - AJG 2012-01-31 15:04:21 (27 views) It's like magic. - AJG 2012-01-29 18:27:10 (19 views) If I have no peel at all ... - Andy_FL 2012-01-28 15:24:41 (33 views) Don't get a regular wooden peel. You still need a metal peel for - JimR 2012-01-28 16:28:05 (40 views) I like mine, but it's not large enough - Jestapilot 2012-01-29 11:38:59 (22 views) I have an 18" Wooden Peel. As well as a 12" peel to take the pizza out, turn it, play with it. - BrokenRocket 2012-01-30 08:46:25 (28 views) That would be the only criticism I would have of it, too. - JimR 2012-01-29 19:14:37 (28 views) I already have one - Jestapilot 2012-01-28 13:00:47 (30 views) Salt type doesn't matter much if you're doing it by weight. - JimR 2012-01-26 22:00:10 (33 views) Broiler = fail. - freakness 2012-01-25 23:47:50 (34 views) Wahhhhh. My wood burning stove is currently under construction. - Andy_FL 2012-01-26 21:11:03 (24 views) I'll bite... - Wascally Wabbit 2012-01-25 21:27:51 (81 views) I thought so... - Andy_FL 2012-01-26 21:10:27 (45 views) For a first time, though, that's pretty damn good looking... - Wascally Wabbit 2012-01-27 12:53:32 (36 views) On that last, pull your toppings out of the 'fridge early so they're at room temp when you bake. - JimR 2012-01-26 06:43:43 (40 views) Looks pretty darn good for a first effort. - JimR 2012-01-25 19:38:17 (59 views) Thanks for the link Jim! - Andy_FL 2012-01-26 21:08:48 (25 views)
FYI... if you want to hear an interesting long-running NOLA radio food show... - NOLA TT 2012-01-25 16:45:11 (23 views) and here is his web site with lots of NOLA food info - prolly more than you want to know... - NOLA TT 2012-01-25 16:53:13 (22 views)
this is how I peel a single clove of garlic . . . - boscoj 2012-01-20 14:20:39 (173 views) That's some shitty old garlic - Xialater 2012-01-29 19:29:08 (32 views) Grab both ends and twist , couldnt get much simpler . - My984.2 2012-01-24 00:41:59 (63 views) Ok. - TimS 2012-01-23 06:47:55 (23 views) tried it - worked on some cloves, not on others - BSOD 2012-01-23 01:17:21 (23 views) Just cook with the whole thing. It's good fiber. - CC Rider 2012-01-20 15:21:32 (31 views) explains your nickname "stinky palm" - doug 2012-01-20 15:17:01 (27 views) Takes too long - Wascally Wabbit 2012-01-20 14:59:25 (88 views) That's what I do (well, put flat of knife on it, then smack with palm) - jmblur 2012-01-21 02:48:53 (26 views)
What cooking classes have you taken? Which ones will you take this year? - CC Rider 2012-01-20 13:31:22 (61 views) EVOO in Cannon Beach, Oregon is a nice experience. Usually an observe and eat deal but - l8te apx 2012-01-29 18:30:27 (26 views) Full day class in Paris sounds awesome! - CC Rider 2012-01-29 21:22:30 (19 views) BTW, did nearly the same thing in Napa. - CC Rider 2012-01-29 21:25:54 (26 views) There is a great three day school in Philo...Apple Farm. Done it three times. - l8te apx 2012-01-31 16:08:38 (17 views) haven't taken any and i doubt i'll be taking any this year. - wnut 2012-01-23 17:01:14 (46 views) No professional classes. I grew up around alot of talented cooks. I learned from them... - The Chef. 2012-01-20 14:21:12 (62 views)
Got one of these frothers for my Bday, thought it was stupid since i can make my own - #1 HeartlessNomad12 2012-01-16 13:20:16 (325 views) Had some Amazon gift cards to use- on a whim, decided to get one. VERY impressed. - kirby 2012-01-19 11:48:13 (63 views) lame - jyoteen 2012-01-18 10:48:43 (27 views) unitasker FTL. - TimS 2012-01-17 20:14:56 (34 views) You mean like a knife or a mandolin or a peeler or a cutting board? - Mirror\|rorriM 2012-01-19 17:59:57 (43 views) no, not like any of those. - TimS 2012-01-19 21:02:40 (53 views) If it's something you use frequently, I disagree. - kirby 2012-01-19 11:50:25 (48 views) What was your previous frothing method? - JimR 2012-01-21 07:24:45 (33 views) I just used the wand on my superauto, it's a low end superauto- Spidem Divina Automatica - kirby 2012-01-23 12:51:58 (53 views) I just watched this vid. - JimR 2012-01-23 18:26:19 (39 views) Hmmm. - JimR 2012-01-23 18:11:15 (32 views) OK Alton - gvass 2012-01-19 11:43:45 (32 views) less compromise FTW. - thinset 2012-01-18 10:47:39 (34 views) more clutter FTL. - TimS 2012-01-18 14:55:58 (29 views) milk frother? hot chocolate maker? - wnut 2012-01-16 23:43:26 (38 views) milk frother, heater, u can always add what you want to the milk - #1 HeartlessNomad12 2012-01-17 17:34:57 (32 views) they shake the shit out of the milk, right? - oneformula 2012-01-16 23:27:50 (65 views) breville does make some good stuff - Dirty Sanchez 2012-01-16 20:30:45 (29 views) magnetic whisk inside? They look interesting, but the volumes are usually very small. - doug 2012-01-16 15:14:46 (37 views) yea, single cup basically, but its so quick that it doesnt bother me - #1 HeartlessNomad12 2012-01-17 17:34:22 (27 views)
Smoking a Pork Butt today. I love days off... - AutoXJunkie 2012-01-16 07:09:30 (37 views) The end result... - AutoXJunkie 2012-01-18 21:32:56 (143 views) NOMS - saucy 2012-01-19 15:06:38 (26 views) Looks great- nice amount of smoke. - kirby 2012-01-19 11:51:40 (37 views) nice - oneformula 2012-01-18 21:08:18 (23 views) Nice! What did you use for a rub? - stratocaster1422 2012-01-16 08:59:21 (27 views) Something similar to what AB used for the Good Eats Ribs episode - AutoXJunkie 2012-01-16 14:23:35 (54 views) Heh! I just watched that last night, it was on the DVR when I was looking for something to watch. - JimR 2012-01-17 06:35:59 (25 views)
Steak Dinner today - nylife 2012-01-15 22:51:22 (191 views) A little rare for my taste, but looks delicious. ;) - Shaun 2012-01-18 09:16:41 (19 views)
How spicy are habaneros? I bought two (size of fat grapes) for a chicken curry... - rattyfox 2012-01-15 20:43:55 (79 views) UPDATE - used one of them, seeds and all... - rattyfox 2012-01-18 19:54:06 (80 views) take a bite, peppers vary greatly in heat. remove seeds/membranes if too hot. - doug 2012-01-16 12:31:54 (30 views) and wear disposable gloves while cleaning them. - H�kon 2012-01-18 08:04:30 (33 views) Taking a bite, not a good idea with Habaneros. They are always HOT. I love - wallaby 2012-01-16 18:13:33 (58 views) I believe the fox has cooked with peppers before. I meant a very small bite. habs are okay for that. - doug 2012-01-16 19:21:43 (27 views) Lots of red and green chilis, but not sure what to expect with these little guys. - rattyfox 2012-01-16 21:34:28 (27 views) Re: - Jimmy 2012-01-16 09:52:43 (80 views) They burn a bit. - Mirror\|rorriM 2012-01-16 07:29:13 (49 views) they'll kick your a$$ for sure, but much depends on proportion. - ArandA4 2012-01-15 22:22:53 (50 views) 2 lbs. of chicken + bunch of veggies. Think 1 of the peppers is OK - or less? - rattyfox 2012-01-15 22:54:50 (28 views) For low to mild heat, use both Habaneros whole and discard before serving. For - wallaby 2012-01-16 06:15:27 (56 views) Good info, thanks. - rattyfox 2012-01-16 21:34:52 (27 views)
what are some of your favorite kitchen tools/gadgets that makes cooking easier - Dirty Sanchez 2012-01-12 23:47:23 (250 views) I have one of those. It works just as it says it will. I love it. - snoogins 2012-01-16 14:57:26 (37 views) a cup blender for me. I use a lot of garlic and herb rubs and i always want to get them down to a - thewatcher101 2012-01-16 01:38:38 (55 views) Pizza Cutter - Jimmy 2012-01-14 22:20:25 (77 views) yeah, i just recently switched to a plastic cutter. last used it for cutting cookie dough - Dirty Sanchez 2012-01-14 22:37:41 (33 views) when I need to peel lots of garlic.... a garlic roller - benjabill 2012-01-13 14:05:58 (67 views) try this next time you need to peel lots of garlic... - Dirty Sanchez 2012-01-13 17:37:32 (84 views) awesome! - Jiggs 2012-01-13 20:42:59 (42 views) I was surprised at how well this trick works. - TimS 2012-01-13 20:22:31 (36 views) Garlic roller? - Wascally Wabbit 2012-01-13 16:06:01 (46 views) There is this kind of garlic roller - gription 2012-01-13 19:03:28 (54 views) yeah, one of those tube thingys. "Peeler" i guess. - benjabill 2012-01-13 17:16:17 (37 views) wonder cup for baking - ArandA4 2012-01-13 11:26:03 (151 views) True. These things are handy. - TimS 2012-01-14 09:27:52 (32 views) Thermapen, IR thermometer, good spatulas and tongs. - TimS 2012-01-13 08:01:52 (42 views) Cabinet-mounted knife block. - JimR 2012-01-13 06:37:52 (135 views) this thing - saucy 2012-01-13 01:44:59 (191 views) A good chef's knife - RobC 2012-01-13 11:02:08 (116 views) i recall cheap tongs winning the topic the last time this came up. - wnut 2012-01-13 01:41:55 (95 views) For me... - The Chef. 2012-01-13 10:39:49 (78 views) i also like my silicone spatulas - Dirty Sanchez 2012-01-13 01:45:38 (40 views) I have three. 2nd. - JimR 2012-01-13 06:28:51 (39 views) Microplane grater, Immersion blender - jmblur 2012-01-13 01:32:15 (62 views)
Anyone have experience/feedback with Property Of bags? - kTTang 2012-01-11 18:00:49 (194 views) also look at Tom Bihn and Red Oxx - doug 2012-01-13 12:29:18 (38 views) Thanks for the recs, but a little too "rugged" for me. It looks like solid gear; just not my style. - kTTang 2012-01-13 14:54:56 (24 views) I have a similar bag from Frye and I have had it for about 10 years. Wears great. - The Chef. 2012-01-12 10:30:30 (29 views) Do they not carry bags like this anymore? - kTTang 2012-01-12 17:47:18 (33 views) no, but it looks cool. - wnut 2012-01-11 20:41:21 (126 views) Ooh, thanks... I'm diggin' the Kill Spencer stuff. - kTTang 2012-01-12 17:45:57 (26 views)
Holy crap was Bourdain ever DRUNK in the SF Layover episode! - JimR 2012-01-11 11:02:41 (134 views) link to clip on Travel Channel - doug 2012-01-12 12:12:44 (62 views) Just watched my first episode the other day. Good show. - rattyfox 2012-01-11 22:26:40 (32 views) damn he was wasted - was half expecting a slurred "I love you guys" from him@ the burger/pizza joint - BSOD 2012-01-11 15:39:41 (59 views) i get the names mixed up; is Tonga the one in the Ritz Carlton? love that place, so cheezy - rbt: Exiled 2012-01-11 13:46:17 (59 views) yep. nob hill. - wnut 2012-01-11 20:42:54 (61 views) Wait, what's the place across from ppq now? - rbt: Exiled 2012-01-26 19:58:02 (24 views) heh, just caught it now. i like the little upstairs hideaway one on College Ave in Rockridge - rbt: Exiled 2012-01-11 23:59:25 (33 views) haha, I kept saying that - saucy 2012-01-11 12:30:58 (84 views) Exactly. - JimR 2012-01-12 14:23:19 (29 views)
what fat would you use to pan-fry up some polenta? - rbt: Exiled 2012-01-10 14:14:35 (73 views) Olive oil and a bit of butter. - wallaby 2012-01-10 19:16:34 (28 views) 2 - UrMarvin 2012-01-11 01:20:22 (27 views) bacon drippings... - snoogins 2012-01-10 14:27:45 (33 views) 2 - UrMarvin 2012-01-11 01:20:36 (31 views) 3 - H�kon 2012-01-11 21:47:37 (25 views) Depends what it is being served with..... - The Chef. 2012-01-10 14:20:03 (63 views) i'm fresh out of duck fat, dude! pan fried pork chops (using citrus & oyster sauce...island - rbt: Exiled 2012-01-10 14:29:11 (53 views) I would go with Bacon fat. - The Chef. 2012-01-12 10:30:51 (29 views)
A christmas present to myself...finally shipping. - The Chef. 2012-01-10 11:08:17 (243 views) I have a couple Shun Classic knives, I love 'em! 8" Chef and 7" Santoku IIRC - jmblur 2012-01-13 01:33:07 (64 views) great knives - imnotsean 2012-01-10 21:05:26 (30 views) nice. - wnut 2012-01-10 19:55:08 (33 views) Nice! I have the 8" Chef's from the Fuji series: - rattyfox 2012-01-10 17:16:46 (119 views) that looks so uncomfortable to hold on to - banana s4 2012-01-11 19:35:46 (30 views) The Fuji and Ken Onion series both where uncomfortable for me. - The Chef. 2012-01-12 10:31:31 (27 views) Oh, and the irony is I have HUGE hands, and the Shun's... - rattyfox 2012-01-10 17:17:50 (65 views) nice! Have you heard of Bob Kramer? - jyoteen 2012-01-10 11:50:47 (70 views) I have. amazing, amazing stuff. - The Chef. 2012-01-10 12:17:17 (36 views) Cool. They're good knives. - TimS 2012-01-10 11:26:36 (59 views)
Anyone know of any Mediterrean diet cookbooks? - TXAH606 2012-01-09 23:36:54 (47 views) I got this book for my brother and vegetarian sis-in-law - ArandA4 2012-01-10 11:44:26 (35 views)
Is the food and wine mag any good - dlw 2012-01-09 22:47:06 (52 views) America's Test Kitchen and Cook's Illustrated - thinset 2012-01-12 15:37:30 (23 views) Food Network Mag, Real Simple, Eating Well, Everyday Food, Cooking Light - gvass 2012-01-10 13:28:24 (34 views) available on ipad? - dlw 2012-01-10 17:39:38 (25 views) Gourmet. - The Chef. 2012-01-10 11:08:37 (28 views) No longer in print. - TimS 2012-01-10 11:27:53 (39 views) orly. - The Chef. 2012-01-10 12:17:42 (28 views) I get Saveur for cheap - I really like it. Interesting articles... - rattyfox 2012-01-09 23:37:47 (43 views) big 2nd, I read it cover-to-cover - doug 2012-01-10 17:39:51 (25 views)
Any of you catch this story last night on 60 Minutes re: Black Truffles - gvass 2012-01-09 13:57:43 (121 views) I saw that. - JimR 2012-01-10 07:43:55 (67 views) I did. Crazy shit. - The Chef. 2012-01-09 14:17:51 (38 views)
what will break down a flour-based dough? - CC Rider 2012-01-09 13:39:04 (67 views) power washer - Jiggs 2012-01-09 20:53:11 (27 views) you've cooked it with the boiling water. Mechanical removal, stiff brush pushed through the screens. - doug 2012-01-09 14:34:16 (27 views) Whatever will do it is probably more expensive than a new sifter. - TimS 2012-01-09 13:47:20 (27 views)
Utensils that are safe for use on Le Creuset enamel? - rattyfox 2012-01-08 18:58:18 (75 views) Never had a problem with anything.... - AutoXJunkie 2012-01-13 06:51:48 (30 views) From Le Cruset... - banana s4 2012-01-11 19:37:35 (47 views) I use metal with my enameled pie plate - Mirror\|rorriM 2012-01-08 20:52:15 (52 views) any. - TimS 2012-01-08 20:41:43 (56 views) Wood for stirring/scraping, metal for serving. - wallaby 2012-01-08 19:36:34 (37 views) I dont use metal on mine. - The Chef. 2012-01-08 19:10:57 (29 views)
So whats this I hear about grating up "COLLIE- FLOWER" and using it as rice... - The Chef. 2012-01-08 18:10:52 (89 views) So - I made this last night. - The Chef. 2012-01-10 10:42:12 (58 views) So did you just grate a whole head of cauliflower after cooking? - TimS 2012-01-10 11:11:27 (30 views) Shreaded Raw- removed the green leves and shreaded the white portion, mostly the heads, no stems... - The Chef. 2012-01-12 10:33:28 (39 views) when did rice become non-vegan friendly? - BSOD 2012-01-08 20:05:43 (34 views) good point. Either way, cauliflower is the better nutritional choice. - TimS 2012-01-08 20:17:24 (34 views) "vegans do it" is a lousy reason to do anything. - TimS 2012-01-08 18:15:49 (56 views) Speaking of Vegans, just watched the No Reservations Christmas episode, which was buried on the DVR. - JimR 2012-01-08 23:35:15 (62 views) Touche. From a Nutritional stand point. - The Chef. 2012-01-09 11:37:27 (28 views) apparently...add some minced onion, garlic, scallion, a scrambled egg and some low sodium soil... - The Chef. 2012-01-08 19:10:19 (64 views)
What to do with a 7.5 prime eye split into two - thewatcher101 2012-01-06 22:22:58 (76 views) use a thermometer, bake low (200) to around 125. - TimS 2012-01-07 00:51:10 (66 views) don't need to rest it after IMHO. Rest it for 30 minutes or so before you sear it. Sear then slice. - doug 2012-01-07 16:32:41 (34 views) It's not necessary, but it lets the temperature normalize a little. - TimS 2012-01-07 19:15:23 (31 views) how long will it take if i bake at 200 - i thought searing should come first - thewatcher101 2012-01-07 01:34:42 (46 views) Not sure, couple hours. You want to have it in extreme heat for as short a time as possible. - TimS 2012-01-07 11:23:11 (44 views) Sear last...Sorry, can't help on the time but this should explain - lost in beer country 2012-01-07 08:03:53 (55 views) Yep. This is the Prime Rib Go To. - The Chef. 2012-01-08 18:05:44 (33 views) woah! this is going to force me to make a prime rib this weekend. - thinset 2012-01-07 12:37:52 (42 views) I do the same thing - but do the first 200 degree cooking on my smoker - then crisp in the oven - rasTTa 2012-01-08 12:34:53 (79 views) fantastic! - thinset 2012-01-08 13:38:14 (28 views)
I'm stuck with an electric range. Do those burner plates that go in the coils work? - rattyfox 2012-01-06 20:32:49 (75 views) The idea is sound, but it's going to make it take noticeably longer to heat up. - Mirror\|rorriM 2012-01-07 09:31:17 (39 views) My electric range has hot spots. - TimS 2012-01-07 11:25:59 (44 views) Ugh - gription 2012-01-06 22:13:31 (27 views) Ugh what? - rattyfox 2012-01-06 23:49:11 (45 views) I'm sorry - I really dislike electric ranges. You are stuck with it, so you'll adapt. - gription 2012-01-07 10:11:42 (25 views) No. They just make temperature changes even slower. - TimS 2012-01-06 21:13:31 (48 views)
'Cheap Eats' show on Cooking Channel: i didn't think i'd like it, but that guy made me lol - rbt: Exiled 2012-01-06 01:44:30 (72 views) Sorta like Bitchin Kitchen - The Chef. 2012-01-06 12:29:15 (24 views)
My Mac & Cheese....Contest winning...many a time over. - The Chef. 2012-01-05 14:28:23 (123 views) You should wait until the water boils out of the butter before you add the flour. - TimS 2012-01-06 15:36:53 (57 views) Sweet - jstahmann 2012-01-05 22:40:11 (45 views) Typo: flower->flour - RobC 2012-01-05 18:32:42 (34 views) Stick around.... - The Chef. 2012-01-06 12:28:42 (57 views) I usually gloss over typos - RobC 2012-01-06 13:28:41 (42 views) what is this awot? - imnotsean 2012-01-05 16:54:49 (30 views) better than URMOM's! - thinset 2012-01-05 15:20:06 (29 views) Nice recipe. I'd replace the elbow with cavatappi, but that's just me. - snoogins 2012-01-05 15:08:38 (35 views)
Record Tuna: $736,000 - rbt: Exiled 2012-01-05 09:47:56 (194 views) I saw that. Amazing how a fish can be worth the better part of a million bucks. - rattyfox 2012-01-05 19:01:24 (72 views) Article says it was far over market rate and done for the symbolism. - Mirror\|rorriM 2012-01-06 07:24:56 (90 views) makes more sense now, thank you - saucy 2012-01-06 12:34:24 (40 views) 10 years from now that will seem like a pittance - gription 2012-01-05 21:12:37 (42 views) And it will be even more amazing then. - rattyfox 2012-01-05 21:37:20 (40 views) $6 for a piece - banana s4 2012-01-05 19:44:22 (42 views) interesting they sell the sushi/sashimi from it below cost (assuming the article's math is right) - BSOD 2012-01-05 18:26:46 (45 views) The record was price, not weight, right? - CC Rider 2012-01-05 12:09:01 (45 views) what determines the price/lb? - imnotsean 2012-01-05 16:57:32 (43 views) The market. The fish is auctioned. - snoogins 2012-01-05 17:12:17 (43 views) Tsukiji auction - rbt: Exiled 2012-01-06 00:45:36 (107 views) those are some huge pieces of sashimi! - saucy 2012-01-06 13:35:03 (38 views) Yes, price... - snoogins 2012-01-05 15:06:59 (48 views) i beleive so - rbt: Exiled 2012-01-05 12:35:46 (41 views)
All Clad tri-ply vs d5...discuss - thinset 2012-01-05 09:38:17 (93 views) well...picked up the tri ply set... - thinset 2012-01-06 16:14:44 (49 views) Doesn't sound worth it to me, very happy with my original All Clad stainless, - wallaby 2012-01-05 20:10:22 (41 views) I'd read somewhere the patent on their tri-ply process is running/ran out, thus the d5 process/ - BSOD 2012-01-05 18:21:44 (53 views) They are making non-essential pieces (like lids) in China - CC Rider 2012-01-05 20:19:42 (44 views) the examples I'd read were about fry pans warping, and the Chinese ones having a different - BSOD 2012-01-05 22:31:47 (41 views) All Clad FAQ - CC Rider 2012-01-06 00:09:26 (37 views) I just bought two Vollrath Tribute frying pans. 90+% of the functionality at 1/3rd the price. - JimR 2012-01-05 21:32:03 (46 views) My gut feeling is that you'd have to do a lot of cooking in order to notice the difference - CC Rider 2012-01-05 12:03:10 (48 views) The 10" d5 is about the same weight as the 12" tri-ply. - TimS 2012-01-05 10:13:35 (54 views) I have a couple fry pans tri-ply and a couple d5... - Wascally Wabbit 2012-01-05 12:33:09 (53 views) Mine discolor about as easily as each other. - TimS 2012-01-05 13:11:54 (37 views) discolor? heat is too high if that is happening. - thinset 2012-01-07 12:32:42 (29 views) Not that kind of discolor. - TimS 2012-01-07 13:02:29 (39 views) oh...salt maybe? We've had great success with barkeeper's friend. - thinset 2012-01-08 13:39:07 (27 views) Oh, and BTW... if you wait for a sale (I think there is one now), the d5 is as cheap as the tri-ply - Wascally Wabbit 2012-01-05 12:33:52 (32 views) WS has tri-ply 10" and 12" fry pan set for $79.99 right now...d5 10" fry pan alone is $135... - thinset 2012-01-05 12:54:37 (39 views) Just like a 10 blade razor, it's a gimmick - Mirror\|rorriM 2012-01-05 09:52:23 (32 views)
Foodaday - Hugh Jardon 2012-01-03 23:03:05 (157 views)
Recently visited Lupa restaurant by Mario Batali - JoeO 2012-01-03 20:34:40 (142 views) I've gone to his 'Otto' restaurant a couple times.....wasn't too impressed either - SFexBOY 2012-01-04 20:39:46 (59 views) we strolled into babbo one random evening after not being able to score a seat at a restaurant - wnut 2012-01-04 14:12:10 (84 views) Another vote for Babbo - Higher750 2012-01-04 13:10:38 (51 views) babbo's is fantastic. been there twice. First time was tasting menu, second was at the bar downstair - jyoteen 2012-01-04 11:39:24 (36 views) We completely enjoyed our meal at Babbo - gription 2012-01-04 11:22:20 (71 views) Good to hear. :) - GatorAl (Al) 2012-01-04 19:25:50 (35 views) Maybe I'll try that next. - JoeO 2012-01-04 13:28:22 (46 views) I think the reservation book opens 30 days prior. - gription 2012-01-04 13:56:36 (45 views) Yea, I want to go to Eataly. - JoeO 2012-01-17 12:45:39 (27 views) have you had any of their grappas? fantastic. We did a flight. - jyoteen 2012-01-04 11:40:22 (40 views) We did not, but that sounds intriguing. - gription 2012-01-04 11:52:04 (49 views) Neither my wife nor I were particularly impressed by either. - GatorAl (Al) 2012-01-04 09:45:23 (68 views) Pasta is not meant to be the main dish. - wallaby 2012-01-04 08:50:49 (81 views) Yup, that's what I wrote. - JoeO 2012-01-04 13:28:56 (40 views) I guess I took what you wrote as a complaint. - wallaby 2012-01-04 18:43:50 (37 views)
Emile Henry enameled ceramic dutch oven....thoughts? Also...round vs oval? - stratocaster1422 2012-01-03 13:38:28 (71 views) Go to a second hand or antique store.They are made better then present day stuff and cheaper - MYD-WGN 2012-01-04 10:26:36 (28 views) Cast Iron... - pinkertonfloyd 2012-01-04 10:18:33 (70 views) don't get chinese crap - oneformula 2012-01-04 23:17:21 (52 views) This is absolutely false. - TimS 2012-01-04 12:01:58 (61 views) cast iron or stfu. - oneformula 2012-01-04 08:11:34 (58 views) if your pan affects the flavor of your food, get a new pan. - TimS 2012-01-04 15:00:14 (38 views) ... - oneformula 2012-01-04 23:16:37 (36 views) never used an enamel ceramic pot. My cast iron dutch does everything I need. - doug 2012-01-03 21:20:48 (44 views) Cast iron heats better and is more durable. - TimS 2012-01-03 17:08:15 (51 views)
Hope this is a good place for recomendation: Pillow Discussion - eurotuned85 2012-01-03 00:06:12 (73 views) I just picked up a malouf z memory foam pillow from amazon - ArandA4 2012-01-06 10:57:55 (38 views) tempurpedic - thinset 2012-01-03 14:43:25 (49 views) thought about these, always wanted the matress but have always gone another route. - eurotuned85 2012-01-03 15:37:51 (31 views) tempurpedic has several now, so check them all out before buying one. - CC Rider 2012-01-03 17:38:07 (35 views) and which is the best kind for biting? - Dirty Sanchez 2012-01-03 14:19:00 (31 views) Picky Pillow People know where to shop - gription 2012-01-03 09:41:22 (74 views) lol thanks. - eurotuned85 2012-01-03 15:38:10 (29 views) I've been very happy with my Westin pillows - kmhpaladin 2012-01-03 00:16:13 (36 views)
Poll: what do you want to cook in 2012 you have never cooked before? - rattyfox 2012-01-02 21:08:02 (54 views) Ravioli and sous vide if I get an apartment. - NoPrbl 2012-01-04 00:44:54 (36 views) A decent pizza - JoeO 2012-01-03 20:48:01 (41 views) Probably pizza from scratch. - kirby 2012-01-03 18:10:27 (31 views) I need to use the smoker more. - TimS 2012-01-03 17:52:36 (32 views) sounds silly but: squid in ink (aka "Adobong Pusit": native dish name); always been a bit skeered - rbt: Exiled 2012-01-03 13:57:58 (40 views) Pasta - Got an attachment for the kitchen aid - PaulW 2012-01-03 13:30:50 (41 views) That attachment makes a world of difference - Mirror\|rorriM 2012-01-03 14:36:40 (43 views) Yep, I've got to do the same - PaulW 2012-01-03 15:52:22 (42 views) Brisket and rib roast on the smoker. Pizza from scratch. A kickass chili. Randoms from cookbooks - Tokin 2012-01-03 13:03:39 (38 views) Im going to take my Italian cooking to the next level. - The Chef. 2012-01-03 11:57:44 (58 views) Goat brains curry. - KK22 2012-01-03 11:50:52 (31 views) Pizza and bread - CC Rider 2012-01-03 10:31:02 (43 views) 2nd. Got a new stone I want to experiment with. - stratocaster1422 2012-01-03 14:38:24 (39 views) Oops. It wasn't rattyfox's recipe. - CC Rider 2012-01-03 16:39:20 (39 views) buy Sous-Vide setup... - retloc11tee 2012-01-03 10:24:18 (31 views) gave some thought to this. - wnut 2012-01-03 15:38:15 (37 views) 3rd - BSOD 2012-01-03 20:36:44 (41 views) I want to do some cakes and soups, but don't know which yet. - Mirror\|rorriM 2012-01-02 21:14:25 (42 views)
When I get hungry... - rattyfox 2012-01-02 16:18:56 (174 views) Union Carbide forever!!! - snoogins 2012-01-03 14:24:38 (45 views) I was there on business last year. Very green and bustling place now. - KK22 2012-01-03 11:51:45 (32 views) you think of thousands of people dying when you are hungry?! - saucy 2012-01-02 20:26:28 (65 views) No, Costco made me think of it! - rattyfox 2012-01-03 22:24:13 (33 views)
Congrats, wallace! - rbt: Exiled 2012-01-02 00:42:54 (80 views) wewts! - wnut 2012-01-02 14:06:32 (46 views)
Most favorite/memorable thing you ate last year? - BSOD 2012-01-01 20:48:16 (44 views) mom's lasagna - JoeO 2012-01-03 20:52:57 (38 views) Thick cut french fries, fried in duck fat. - snoogins 2012-01-03 16:38:06 (29 views) Crab Melt from Fish. - wnut 2012-01-03 15:42:13 (77 views) damn, that crab looks good; need to check out Fish - rbt: Exiled 2012-01-03 21:37:19 (26 views) probably one of the pork shoulders i made a few months ago. it was so good that i remember it... - kirby 2012-01-02 19:14:39 (44 views) probably 'Arroz con mariscos' - rbt: Exiled 2012-01-02 01:26:27 (117 views) And 4th place... - freakness 2012-01-02 10:42:42 (52 views) Nice! - rattyfox 2012-01-02 10:15:11 (30 views) No one thing, but my cooking ability has moved up considerably. - rattyfox 2012-01-01 23:05:06 (54 views) Brisket from Franklin's BBQ in Austin, on my 40th. Amazing. - Hugh Jardon 2012-01-01 21:12:01 (30 views)
FYI - if you have Le Creuset enamel with staines, paste of baking soda and water... - rattyfox 2012-01-01 12:25:39 (112 views) Is there anything baking soda cannot do? - H�kon 2012-01-01 19:50:47 (46 views) I use Bar Keeper's Friend with great success, the baking soda method works well too! - banana s4 2012-01-01 14:29:27 (31 views) 2nd - stratocaster1422 2012-01-01 21:43:52 (29 views) I'm sure it works as well/better. I just like how cheap, quick, and easy this was. - rattyfox 2012-01-01 15:06:44 (29 views) I plan on buying a Le Creuset pot as soon as I find a good deal! - Jestapilot 2012-01-01 13:17:10 (31 views) TJ Maxx/Home Goods starting to carry the 'Seconds', and they also have outlet stores. - rattyfox 2012-01-01 15:06:16 (60 views) The LC outlets are transitioning to selling only seconds of the enameled cast iron pieces - Mirror\|rorriM 2012-01-01 19:00:07 (51 views) Selling that as opposed to what? - rattyfox 2012-01-01 19:18:18 (52 views) They used to sell firsts at discounted prices (usually for old/discontinued colors). - Mirror\|rorriM 2012-01-02 13:15:52 (36 views) yeah I've seen some deals for around $150 for a 5.5 quart - Jestapilot 2012-01-01 18:16:08 (46 views) Not sure how big they were but just saw some at Homegoods on Bethel today. Seemed fairly priced - eurotuned85 2012-01-02 23:47:58 (36 views) I'll check them out in few weeks when I get home - Jestapilot 2012-01-03 04:54:44 (38 views) Yup, that is about right. - rattyfox 2012-01-01 19:20:17 (41 views)

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