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visits member for 4 years, 5 months
seen Dec 19 at 19:48

Aug
2
comment How long can I leave an uncooked steak out?
@hobodave: It's been 100+ here all week with 100% humidity. I feel like I could live in a walk-in freezer, no problem.
Aug
2
comment How long can I leave an uncooked steak out?
@Harlan: That's pretty much how I like it, actually. Fridge to plate in 10 minutes or less. Why buy steak if you're going to cook it to death? Might as well have a hamburger, and save a buck.
Aug
2
comment Storing Pizza Stone in Oven
@ManiacZX: The biggest problem with mine isn't recovery, it's that the thermostat is old, and causes the elements to kick on more often than normal. For the most part, it's not a big deal, but for bread or muffins, or whatever, I make sure to keep the stone in the oven.
Jul
30
comment What's the proper way to dispose of used fats & oils?
@Adam Shiemke: Yea, it doesn't degrade. The guy who comes up with an enzime that eats fat will make a mint cleaning arteries and drains.
Jul
30
comment What's the proper way to dispose of used fats & oils?
The water and sewer guys refer to the resultant fat clogs as "Grease Logs" and, indeed, it's an accurate description. Better to just throw that junk off the back porch.
Jul
29
comment What is a cheap but good cut of beef for grilling?
@Joe: I don't even do it for economy, sadly. I just do it to see what looks good. My wife is just the opposite: she decides what she wants to make, and goes to the store to find that half of the ingredients can't be found. I go to the store and wander around like a vagrant until the menu assembles itself in my head...Sometimes you see a cut of meat or a vegetable that's so perfect you build the whole meal around it.
Jul
29
comment What is a cheap but good cut of beef for grilling?
He's looking for cheap
Jul
29
comment How can I choose good avocados at the supermarket?
I love avocados, and it's absolutely worth it to plan ahead and buy some harder ones. Buying ones that have gotten ripe-ish in the store is a good way to get bruised and blemished ones. The paper bag thing will generally take an avocado from hard to ripe in 24 hours or so, and a hard avocado will last a good long while in the refrigerator.
Jul
26
comment How can I tell if a mushroom is poisonous?
+1: If you aren't experienced, don't forage. There are a lot of plants that have toxic cousins...Hell, I know a guy who gave himself cyanide poisoning from eating wild almonds.
Jul
26
comment Chocolate mousse without eggs
Ended up going with the "Good Eats" version that Dennis posted, but I topped it with some of your suggested Chantilly. First class.
Jul
23
comment What is ground beef?
@ManiacZX: Steak tartare is basically ground tenderloin with a raw egg and some spices. Much tastier than you'd think, but not for those who are worried about bacteria.
Jul
23
comment How should I clean my propane grill?
@galactic cowboy: Heh, I had this happen to me at a grill at a rental place recently...There was a fricking LAKE of grease in the bottom of the thing...Burned for a good 15 minutes. But if you make a habit of preheating it this way every time you cook, then you tend not to have big flareups, and your cook surface stays nice and clean.
Jul
23
comment Use any part of an animal for making stock/broth?
Just from experience, it's much better to let it cool slowly, if you're trying to remove the fat...If you chill it quickly, then the gelatin from the leg collagen is likely to seize up the whole mess before the fat floats to the top.
Jul
23
comment Is it safe to eat raw eggs?
Salmonella contamination occurs on the outside of the egg, not the inside: doesn't really help, since it's nearly impossible to get the inside out without having the inside touch some part of the outside. And there is certainly no guarantee that your organic eggs are going to have any lower incidence of bacterial contamination (often it's actually a bit higher, due to lower use of antibiotics).
Jul
23
comment what is a good liquid to replace tequila with?
Be wary of essences and extracts: they are often mostly alcohol as well.
Jul
23
comment Solutions for when heating chocolate and butter doesn't mix well
Chocolate will always seize when vegetable fats are added: animal fat ONLY for best results. However, seizing is only an issue when your mix is primarily chocolate: as you say adding a ton of liquid won't cause this problem.
Jul
22
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Introspecting, I've never...in my entire life...heated a pan without putting oil in it first. How do you know when it's time to put food in, without something to sizzle?
Jul
21
comment How does food cook differently on an open top grill than a covered one?
@NickLarsen: You're going to get some of both, either way, but if it's covered you're going to get a lot more convective heat, and if it's uncovered you're going to get a lot less convective heat. You'll get about the same amount of radiant heat either way, but if you're cooking steaks, you're probably going to want to cook it with the top up, so that you don't get over cooked meat, and if you're cooking chicken, you're going to want to cook with the top down, so the outside isn't overdone before the inside gets cooked.
Jul
21
comment What do I need to know about temperature and food safety?
Botulism as a type of food poisoning is most commonly associated with home preserved foods. It's very uncommon otherwise, and not a serious day-to-day threat unless you do a lot of smoking or canning.
Jul
21
comment Beef Broth - What Went Wrong?
Restaurant broth is a beautiful thing, strong and delicious. It basically sits on the back burner and reduces constantly, getting better tasting all the time. Very hard to do that at home, unless you're a real broth-a-holic.