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Aug
22
comment Replace the potatoes in a corned beef hash with something that isn't starchy?
Some healthy foods, for a period of time while the dieter is attempting to lose weight. As with all diets, it's a method controlled self-starvation, and compliance (getting the dieter to stick with it) is the more critical issue. No one solution works for all people: some folks are fine with calorie counting, others go Vegan, still others do the ketogenic thing. They're all proven to work - they all present challenges to keep compliant until all the weight is off. Hence the question.
Jul
21
comment Why does the grate of my charcoal grill keep rusting?
Just picked up a stainless grill - one downside is that stuff sticks to it like no-body's business. Be sure to oil that stainless grate with a high smoke-point oil just before you slap down the food.
Jul
8
comment What determines the 'saltiness' of salt?
Salt is salt except when adulterated - I suspect one brand uses a lot of anti-caking agents like sodium aluminosilicate or similar. Which brands, varieties and what does the label say are the ingredients?
Jun
30
comment How to evenly fry cubes?
@MichaelE. - Excellent advice, but some people, like myself, are terrible with using chopsticks. Fortunately, wooden "helper chopsticks" are a thing: everythingchopsticks.com/…
Jun
6
comment Can I use Cheddar cheese for pizza?
@PrestonFitzgerald - In some parts of the midwestern US, they use a mix of shredded swiss and deli-style provolone called "provel".
May
12
comment What's the skinny on fat asparagus?
My experience matches Cook's Illustrated - thick stalks are much less woody. I typically marinade in balsamic vinegar, S&P and olive oil for a half hour before grilling, tough skins have never been an issue.
May
5
comment How heavy should Chinese chef's knife be?
@qarma - It will vary from one model to another, depending on the steel, the handle type, and the construction. In my experience, it will be comparable to a german-style chef's knife: a little heavier than a french style knife or santoku due to its size, much less heavy than a meat cleaver. Frustratingly, manufacturers don't seem to list the weight of their knives in their product specifications.
Mar
24
comment Burned enameled cast iron stock pot
@user23895 - Try white vinegar in a 1-1 solution of water and vinegar, brought to a boil and then lowered to a simmer for 15-30 minutes or so (don't let all of the liquid evaporate, tho!) An overnight soak, where you take the pot off the heat and let the acid work against the crud for 8+ hours, couldn't hurt, either.
Mar
21
comment Burned enameled cast iron stock pot
@SAJ14SAJ - Funny you should mention, a common shade-tree mechanic's trick to clean carbon deposits off of dirty valves and pistons is a hot vinegar soak.
Feb
28
comment Correct knife to use for portioning raw salmon?
Agreed! Sharp and honed on a ceramic "steel" - send out your knives to be sharpened once a year, and "steel" (hone) regularly. A truly sharp knife at hand is like having kitchen superpowers.
Feb
21
comment What is a Bamboo shoot called in Hindi?
@Mien - This is a question of cuisine, and not necessarily language! Culinary terms are fair game here, and this is a question about regional culinary terms, as a simple translation, "baans", may not give the questioner an edible ingredient from a local market in India.
Feb
12
comment Curries from Scratch, a beginners guide
5arx - You're mistaking oral tradition for scholarship, but that's beside the point. Being born and raised in India does not make you a good cook. Experience, talent and education make you a good cook - there is =no= guarantee that someone will be able to cook Indian cuisine skillfully simply because they're Indian, anymore that any random Texan can smoke a brisket with skill just because they're from Texas.
Jan
30
comment Crispy Lembas Bread Recipe
@ElendilTheTall - In his own words, (well, mostly, he used a rather unflattering term which I have replaced with the modern substitute) "...[Native Americans] were better: there were bows and arrows (I had and have a wholly unsatisfied desire to shoot well with a bow), and strange languages, and glimpses of an archaic mode of life, and, above all, forests in such stories..." - goodreads.com/quotes/…
Jan
30
comment Is it feasible to use anchovies to improve the taste of random dishes?
I'd disagree - I've had recipes, notably for British-style baked beans, that called for anchovies, and tho the jar I fished the oil-packed fillets from smelled strongly of fish, the taste of the fish was tempered out by other ingredients and the "richness" of the dish greatly increased. (I tried it with and without the anchovy fillets). A similar effect was noted with anchovy-filled olive tapas I've had in Spain - it accentuated the sweetness and robustness of the olive variety used in a pleasant, non-fishy way. I'll try to track down a culinary source online or in print to corroborate this.
Jan
28
comment How to open a can of olive oil?
Please also note - the oil will go rancid if not used quickly, and will have the potential to make a mess if the can is mishandled. Once open, the oil should be transferred to a tinted glass or a stainless steel container designed to store and dispense olive oil.
Jan
28
comment How to open a can of olive oil?
I have the same tin - it's a fantastic olive oil - but mine has a plastic pulll-out spout. Check the bottom of it for a red octagonal plastic piece - this is the pull-tab to pull out the spout, and it's attached to the spout cap. You'll need to pierce the spout once it's out and uncapped - squeeze the can to get the oil out.
Jan
27
comment What are the differences between different types of onions, and when do you use them?
@Jefromi - Red onions will be the strongest of the bunch, white and yellow onions are similar in flavor and potency; tho white is sometimes described as "tangier" than yellow, they can be used interchangeably.
Jan
24
comment Ceramic vs Stainless Steel in coffee mugs
Plastic is an option in this day and age - I have a double-walled plastic travel mug with a flip-up lid that's pretty durable and does a better job of insulating than steel. Not as fancy looking as ceramic or steel, tho.
Dec
19
comment Will a Dutch oven be a good investment in a motor home with a butane gas burner?
@Michelle - Ah! Then what you need is a portable propane oven designed for camping: campchef.com/stoves/portable-ovens.html
Dec
2
comment Is there a typical ratio for Herbes de Provence?
@SAJ14SAJ - And I quote - "..the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside." Try again.