1,213 reputation
1716
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location Portland, OR
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visits member for 4 years, 4 months
seen Nov 28 '12 at 2:15

Dec
2
comment Barley vs. oats?
Downvoted because this answer does not describe the difference between barley and oats which is what the question asked for.
Nov
11
comment Preparing Salsa with a Magic Bullet
Yeah, and you have to clean the so-called magic bullet...instead of cleaning off the knife and cutting board. The magic bullet is an extra step and not needed.
Feb
10
comment Chinese Hoppin' John
A friend suggested mung beans. I'm also considering smoked or BBQ duck as the meat, but still leaning toward the BBQ pork.
Oct
17
comment Is it safe to leave butter at room temperature?
I just don't understand all of the excitement over the butter crock. I keep butter just like you mention, in a simple closed container, on the counter. I've done this for 30+ years and have very rarely had to toss it.
Oct
1
comment How to bake a chicken?
@Arlen - I don't think so. I've also used a roasting pan without the grill and the result was fine. However, the thing about the large skillet is that after cooking, you remove the chicken, and bring the pan to the stovetop to make a sauce right in the pan.
Sep
14
comment Where can I get local grains in bulk?
Where do you live? Someone from your locale will have to answer. Here in Portland, Oregon there are at least 10 natural food stores that carry a wide assortment of bulk grains.
Sep
12
comment Is it safe to eat Raw Corn?
Fresh corn is delicious (and safe as any raw produce) as long as it's not #2 field corn. #2 field corn tastes like cardboard and is grown for animal feed and chemical products such as HFCS.
Sep
3
comment Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?
+1 for Ratio. Another book on my shelf. ;~)
Sep
3
comment Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?
@Martha - I originally bought the book 10 years ago as a "novice". And Brett said that he is already a decent cook. So, I think it fits his question well.
Aug
30
comment Should tomatoes be stored in the fridge?
Exactly. Michael Ruhlman and Lynne Rossetto Kasper recommend the same thing. I keep tomatoes in a wooden bowl on the counter. And agree with Electric Monk that it's the texture that suffers most by storing in the fridge.
Aug
27
comment White pepper vs. black pepper
@iman1003 - my bad typo.
Aug
27
comment White pepper vs. black pepper
"White pepper consists of the seed of the pepper plant alone, with the darker colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe peppers are soaked in water for about a week, during which the flesh of the pepper softens and decomposes."
Aug
27
comment What should I look for in a good, multi-purpose chef's knife?
+1 for "It must feel good in your hand"
Aug
25
comment How would I go about home smoking a ham joint?
On the housing -- I have relatives who made a great smoker with an old refrigerator from the "pre-plastic" era. They had to cut vent holes and have a tray at the bottom for coals. I anxiously await every fall for Columbia River smoked salmon.
Aug
25
comment a manual meat slicer
For an occasional use I would have gone with your suggestion. Thing is, the housemates want their sliced deli meats on a pretty much weekly basis.
Aug
25
comment a manual meat slicer
@Chad - "If they are kids..." Oh, they're way worse than kids. :)
Aug
25
comment a manual meat slicer
@Chad - I did give my box grater a shot, but alas, didn't really do the job.
Aug
25
comment Know if a turkey is done cooking
Another +1 for getting a thermometer. They are cheap, readily available and the weekend is 2 days away. ;~)
Aug
23
comment Non-stick griddle frustration
I use a large non-stick skillet for pancakes and have never had this issue. So don't have an answer. What is your process? My pancake batter has butter as an ingredient and I use ~ 1TBSP of canola oil in the skillet. When done I wipe down the skillet with a paper towel.
Aug
23
comment a manual meat slicer
The idea is to get say, 3 - 5 lbs of turkey breast. Roast, slice, pull out 1 week's worth, and freeze weekly packets for the next 2 - 3 weeks. So, a regular trip to the deli for a slicing favor is not in the cards. Like I said in the original question, I was trying to avoid the purchase of a new electric appliance and wanted to go low tech.