Serious Eats: Grifola frondosa's Profile

Safety first. Unplug from the wall and lift off the blade, or take out the blade from the top in the bowl. I've never been cut by it, but always show a respect for the sharp blades.

I use my salad spinner quite often. It's amazing how much water can be spun off in a few seconds. If you have a garden especially and eat a ton of lettuce in the Spring and Summer, it's invaluable unless you have a liking for watery salad dressing.

I also use the spinner to quickly dry mushrooms that I've washed off all the dirt. This applies to the store bought crimini's and wild mushrooms I find in the Fall and Summer.

As long as the mushrooms don't soak in the water, a quick wash and dry doesn't draw out the flavor.

I use the Pepper Gun made by Unicorn (the same company that makes the Magnum.
It's a single handed model and I love it for cooking over the stove.

They make the best pepper mills period IMHO and it's only $25.00

http://www.unicornmills.com/index.cfm?fuseaction=catalog.prodInfo&productID=1&categoryID=1

One addition I'd like to make is anything silicon.
I have a "slotted" spoon and regular spoon and a couple of spatulas.

They can stand up to the heat, mold themselves into the corner of a pot and clean up easily.

Grifola frondosa at 10:22AM on 03/29/10

From Talk

Inheritance ... what to get rid of?

I'm facing a similar problem as we speak.
I'm downsizing, and have a ton of stuff that I just can't keep.

I donated a full set of dishes, kitchen utensils like spatulas, potato peelers, ladles, and other gadgets to a charity.
They help people in situations that really have nothing.

In my case it was the local veteran's home and hospital where some people are getting back into the community.

Women's shelters have people trying to pick up the pieces and get their life re-started. I have some more stuff for them like my inherited stand mixer.

Salvation Army, Goodwill, Big Brothers and Sisters will take the stuff and resell it in their stores.
Some of these charities will even pick up the stuff as long as it's in a box so that makes it easier.

Don't forget, if you haven't used it in a year, you probably don't need it.

Grifola frondosa at 2:05PM on 03/14/10

From Serious Eats

Sous-Vide 101: Prime Steak Primer

I've never tried a SV steak - I'll say that up front.

I just don't get it.

You can sear a steak, and hold a temperature, but it's hard to improve on a perfectly cooked steak with a crisp crust, sizzling on a platter right off a wood fired grill.

Look at the best steak houses in the country, wherever you're located - NY, KC, Chi-town, Tampa etc.

Are any of them serving SV steaks?

***crickets***

Grifola frondosa at 10:28AM on 03/04/10

From Talk

Poll: Matzoh Ball Soup - With or Without Noodles?

That's why they call it matzo ball soup... not matzo ball - noodle soup.

I never heard of putting noodles in matzo ball soup.

Maybe it's a NY thing.

Grifola frondosa at 10:59AM on 03/01/10

From Serious Eats

What's The Best Sandwich You've Ever Had?

Lobster roll from Jimmie's at Savin Rock, West Haven CT was simple, and delicious.

Picked lobster meat (loaded) sauteed in butter on a toasted buttered hot dog roll.

Simple, crunchy, sweet and delicious.

(I'm not sure what others call call a lobster roll that has mayo, celery and other ingredients). That's what I'd call a lobster sandwich.

PS: The Original Jimmies, back in the day had great split hot dogs on the grill that were memorable as well as the grillmaster nicknamed The Machine because of his speed and memory of everything in the order and pricing it all without a register or calculator. Amazin'

Grifola frondosa at 10:56AM on 03/01/10

From Serious Eats

Technique of the Week: How to Caramelize Onions

Making caramelized onions is like making good BBQ.

*Low and Slow*

Grifola frondosa at 10:26AM on 02/08/10

From Talk

Any Cure for Freezer Burn?

@LauraJ - I have a FoodSaver Vacuum Sealer. I use the rolls and make my own bags to whatever length I need.

I find that I use the 8 inch rolls because it gives me better portion control.

I tried another bag from eBay, but it didn't hold the vacuum, so although the rolls are more economical that FoodSaver pre-made bags, they hold the vacuum seal.

As mentioned above, it's a good idea to date and identify the contents.

BTW, I have a bunch of the FoodSaver canisters, which also serve their purpose very well.

Grifola frondosa at 9:48AM on 01/13/10

From Talk

Any Cure for Freezer Burn?

I'm a believer in the vacuum sealer.
I've wrapped, double wrapped, zip bagged and still got frost and freezer burn or an abundance of snow and ice.

When I got my vacuum sealer, all that went away.

Yes, it is best to freeze some items first to insure a good seal because if you get any juice, or sauce in the area of the final seal, it won't hold well.

I simply let the item, whether it's meat, or soup, or spaghetti sauce freeze for a few hours or over night, then seal.

I also have fully cooked wild mushrooms I've hunted in the freezer that keep very well.

It's a great investment that you'll find has a lot of uses.

Nothing else seals as well as a true vacuum sealer.
One more thing, don't skimp on "just as good as" sealer rolls or bag.

I just enjoyed some scallopini's (sealed for 2 years) and chaneterelles (sealed last summer) that were all as fresh tasting as the day I froze them.

Grifola frondosa at 10:59AM on 01/12/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Everything bagel, chive cheese, sliced tomato, sliced vidalia onion, black coffee.

Grifola frondosa at 5:01PM on 01/01/10

From Serious Eats

The $449 SousVide Supreme: Worth It?

I'm waiting til next year or two when they'll be a yard sale item.

It seems like to big and heavy of a fancy "gadget" to justify the cost, and my bet is that you'll use it only once or twice a year... especially for home use.

Grifola frondosa at 7:43PM on 12/30/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Rib-eye on the bone, crusty on the outside, medium rare on the inside and a nice cabernet.

Grifola frondosa at 7:50PM on 12/29/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

I was invited to a friend's pig roast in rural CT. They took all day to make the pit, wire up the whole hog, turn it etc.

The first year, everybody ripped into it by hands.
The next year, I offered to bring my knives, and slice it so that it can be served on a beautiful platter.

First, it was pure pork perfection. Crispy skin, juicy and fully cooked.

Needless to say I got invited back to carve and it was a real pleasure to have first dibs, or as I often call it - quality control to taste all parts of the porker when it's the best. Hot and juicy.

Grifola frondosa at 1:55PM on 12/28/09

From Talk

Worst meal of your life

I was on tour with Edgar Winter in the early 70's doing lighting.
The promoter went all out for the crew dinner on Thanksgiving Day.

A turkey roll. Not a real turkey to carve since everyone was away from home and family on the holiday.

It must have cost the cheapskate all of $6 bucks to feed us all.

It made the Colonel look like a gourmet dinner.

Grifola frondosa at 10:52PM on 12/22/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Medium rare, bone-in rib eye.
Seared on the outside, and pink/red on the inside.

And a side of sauteed wild mushrooms on the side.

Grifola frondosa at 10:46PM on 12/22/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Today, I'm going with the everything bagel (untoasted), chive cream cheese, sable, sliced tomato.

Perfection on a bagel !

Grifola frondosa at 6:09PM on 12/18/09

From Serious Eats

Do You Know What a Chunky Is?

"Chunky - What a chunk of chocolate" was the slogan I remember.

If I remember correctly, wasn't it adverted on Paul Winchell and Jerry Mahoney show?

If you wanted a real hit of chocolate complimented with raisins, it was the best... and at 5 Cents, how could you go wrong.

Grifola frondosa at 4:54PM on 12/17/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

NY Strip, with sauteed wild maitake mushrooms

Grifola frondosa at 9:34PM on 12/15/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

New York Strip steak, about 1 1/2 inches thick, cooked med rare.

Grifola frondosa at 7:31PM on 12/08/09

From Talk

When "hip" has ruined your food

Hip doesn't "spoil" a meal for me. I just kind of laugh at it.
When I read these breathless article on some $100.00 burger or gourmet hot dog, I kind of feel that's for trendoids with more money than brains.

These food "fads" come and go.

Onion/ketchup foam with your burger?

Foam has come and it's going, going, ... gone.
Stay tuned.

Grifola frondosa at 9:32AM on 12/05/09

From Serious Eats