1,198 reputation
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location Portland, OR
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visits member for 4 years
seen Nov 28 '12 at 2:15

Aug
23
comment a manual meat slicer
@Chad - Not my housemates. They are set in their ways. It has to be easy for them and take the load off of me.
Aug
22
comment a manual meat slicer
@ceejayoz - Exactly. The housemates are not into cooking and prep; they just want their deli style sliced lunch meats.
Aug
22
comment Flavor notes of olive oil varietals?
@Noldorin - One thing about some of the California olive groves and presses -- Not low quality! I've spent time in Europe and sampled excellent olive oils in Italy, Spain, Greece. And I purchase imports here. However, there are California varieties of excellent quality. One of my favorite California olive oils is by 'Stonehouse'; but I doubt that much, if any, makes it out of the San Francisco bay area.
Aug
21
comment Thawing frozen turkey slices
Heh. It won't be stored for more than 3 weeks at most.
Aug
20
comment Flavor notes of olive oil varietals?
Regarding peppery olive oil; in and of itself is definitely not a problem. And @Noldorin, Northern California is producing some excellent olive oils these days. If you're ever in the wine country, (Napa, Sonoma, etc) don't bypass the olive presses.
Aug
18
comment My Homemade Salsa is Missing Something - What?
+1 - I'll chime in on the cilantro. It's hard to imagine a salsa without.
Aug
17
comment Is there a way to make compressed watermelon without a vacuum machine?
@Michael - It was amusing synchronicity since I was going through my things_to_try tags on delicious and ran across the mtncookery tip and your question at almost the same time. I'll also have to give it a shot since it's prime Hermiston watermelon season here in Oregon.
Aug
16
comment Induction range vs gas
Good info. Thanks.
Aug
16
comment Induction range vs gas
I chose your answer because it's the only one covering "real world" experience in using an induction range.
Aug
16
comment How to create a muffin recipe
If you hadn't recommended Ratio, I would have. ;~) The perfect place to start as far as I'm concerned.
Aug
16
comment Reasons for Discarding the Core of the Onion When Chopping?
I also do the same with garlic if it has started to sprout.
Aug
16
comment Reasons for Discarding the Core of the Onion When Chopping?
@justkt - It depends on what the onions are going into for me. Like a chili or stew, I don't bother. But, if a saute for something more refined, I do. Anyway, 99% of the time it's not an issue as I tend to avoid sprouting onions while at the store.
Aug
14
comment Induction range vs gas
Thanks. Just the kind of info I'm looking for.
Aug
14
comment Induction range vs gas
Thanks for the input. More for my remodel file. Also, added an update to the OP.
Aug
13
comment Induction range vs gas
@Joe - That particular advantage is not a big concern for me. I live in an urban area that rarely loses power + I have a propane camp stove to use in case of emergency. I'm mostly looking for insight on the cooking aspects with each type.
Aug
11
comment Cup measurements: shake or scrape?
Ratio is one of the top references in my kitchen!
Aug
11
comment Cup measurements: shake or scrape?
+1 for weighing. Somewhere I've read that a "cup" of flour by volume can weigh between 4 to 6 ounces. Weighing gives consistency and definitely improved my bread making.
Aug
9
comment Which vegetables to use for stock?
If you want to get into the whole issue of stocks vs broths, there is a lot of info over on wikipedia. en.wikipedia.org/wiki/Broth en.wikipedia.org/wiki/Stock_(food)
Aug
9
comment Cakes that can be cooked whilst camping?
+1 on the Dutch Oven. There are models specifically designed for use in a campfire. They have feet on the bottom and a recessed top. That way hot coals can be placed above and below. They're heavy since they're made of cast iron or cast aluminum, so not for backpacking ;~)
Aug
9
comment Which vegetables to use for stock?
From Michael Ruhlman's, "The Elements of Cooking". "Broths (bouillons) are distinguished from stocks in that a broth is intended to be served as is whereas a stock is the foundation for other preparations." p.74 So, you can have either vegetable stock or vegetable broth. Neither one will have bones. There is actually another post on the site discussing the differences between stock and broth.