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Help with Brussels Sprouts
Quarter large ones, halve smaller, blanch for 5 minutes in salted boiling water then saute with a lot of garlic, red pepper flakes, olive oil, S&P, add finely minced lemon zest (Tsp or less) at end. The zest brightens everything up and gets rid of the cabbagey flavor a lot of sprout haters are put off by.
Key, as others have mentioned, is cutting them. The blanching keeps them green and crisp and sautéing keeps them from getting mushy.
In Season: Cranberries
The best use for leftover cranberry sauce, discovered by my mother who is a pie master: Make a two crust apple pie and spread the leftover cranberries on the bottom before adding your apple mixture. The tartness of the berries really goes with the apples.
The AHT Guide to Hamburger and Cheeseburger Styles
I love burgers. I would add The Diner Burger (cooked on griddle, topped with fried onions which are covered with white american cheese and steamed till melted under a metal lid- top with a layer of dill slices and Greek-style meat hot sauce on a grilled hard roll)- yum! I want one right now! A Rochester classic, unlike those flattened burgers mentioned above. Also Don's Original in Seabreeze, NY (that's Rha-cha-cha too)
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Here's something for all you wok fans to try: You need a grill and a charcoal chimney (outdoors obviously!). Fill the chimney halfway with charcoal and set it on the lower rack of the grill. Make sure it is stable. Light the chimney and when it is fully lit use it as a burner for your wok. It gets really hot and there a venturi effect that duplicates the super hot blasters they use in Asian restaurants. You'll get the real stir fry effect that most home ranges cannot match.
Don't fill the chimney- you won't need the fire that long- this cooks anything in minutes.