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seen Apr 18 at 2:14

Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Nov
21
comment How large does an oven need to be to fit a 18 lbs turkey?
Bigger than a toaster oven, put it that way.
Nov
20
comment Can I freeze raw liver and meat?
The fat will go bad eventually. This is why freezing does not preserve food forever. Freezing does damage meat by bursting the cell walls as the water in them expands. You have to trade the loss of quality with the convenience of freezing.
Nov
18
comment How far in advance can you make bacon?
My limit is 275 ;)
Nov
18
comment How far in advance can you make bacon?
You can stop the bacon curling by placing another, foil-wrapped sheetpan on top.
Nov
17
comment Pork roast safe cooking
Also consider the fact that warm != low. The warm setting is just used to keep cooked food at a serving temperature, it's separate from the low setting and is not meant for cooking with by itself.
Nov
17
comment Pitas are paper thin on one side
Your recipe and method would be helpful in determining any problem. One side of a pitta is usually very thin, but perhaps not paper thin.
Nov
15
comment Bolognese: can I add the meat after tomatoes?
Not actual caramelisation, but Maillard browning.
Nov
14
comment Can I use taco seasoning in chicken quesadillas?
Unfortunately not. The Tex-Mex Seasoning Bill of 1988 specifically prohibits the interchange of seasonings between different dishes. Thanks Obama!* *may be sarcasm
Nov
11
comment Beets too big for quality?
No thanks. I don't like beets and I'm fine with that :)
Nov
11
comment Beets too big for quality?
I like to take beets, chop them finely, then throw them in the trash. They taste like soil :)
Nov
11
comment ready made sugar syrup
Ah, that rings a bell. I'll modify my answer.
Nov
11
comment Buying first cast iron pan size/depth/shape
I think you're over-thinking this. You're quibbling over fractions of a centimetre. Get the biggest one that will fit on your stove/in your oven and that's within your budget. Avoid one with raised bars as this reduces the amount of flavourful crust that will develop on steak and burgers.
Nov
11
comment Beets too big for quality?
Dice and pickle them.
Nov
11
comment ready made sugar syrup
The question here isn't very clear - what exactly are you asking?
Nov
10
comment What is the inside texture of a Japanese croquette?
I would say something along the lines of a velvet cloud...
Nov
7
comment How to safely cook a lamb's head?
Inhumane? I believe by the time you've killed and beheaded the lamb, then bisected its head, the animal is considerably past caring...
Nov
3
comment How to roast garlic on low temperature grill
Excellent. Another win for low and slow!
Nov
1
comment Stew meat thawed at room temp. Safe?
Nope. Any food left out at room temperature for more than 2 hours should be considered unsafe.
Oct
31
comment How to roast garlic on low temperature grill
They'll certainly be cooked. Generally speaking slower cooking is better, so the results should be even better. It may require some trial and error in terms of timing and placement, but garlic grows on trees (figuratively speaking) after all.
Oct
27
comment What is the difference between Paris ham and French ham?
A check of the ingredients might give you a clue. Jambon de Paris is a specific type of lightly spiced ham. 'French style' ham sounds like marketing speak to me, because there is no one definitive French style of ham. You might as well say 'American-style hamburger'.