My wife and I are taking our grandchildren (7 and 8) to Daytona Beach after Christmas. I would appreciate any restaurant suggestions. The kids are not real picky about eating and are willing to try new foods.
I am preparing a breakfast for my students as the Christmas break starts and the semester ends. I want ( and they want) to have bacon. I am using a kitchen in one of the classroom buildings and I don't want the bacon smell to linger for hours. Are there any suggestions as to how I can eliminate the bacon odor?
I am wondering, how many people can taste a significant difference between roasted chicken and turkey? I can tell a difference in texture of the two birds, but for me, the flavor is pretty much interchangeable. I am talking specifically about supermarket chicken and turkey.
I have never cooked dried beans, but want to make a pot of ham and beans over the week end. Can you soak beans too long? Everything I read says to hydrate them overnight, But, If you aren't going to cook until he next evening, do you continue to soak them? Or, is "overnight" just short hand for soak about 8 hours? Can't I just put the beans in water in the morning and about 8 hours later, cook dinner? Thanks for your help.
I want to make chicken empanadas to use up some left over chicken. The recipe I was looking at says to use: "2 eggs, scrambled; set aside 2-3 T for wash." Does this mean the eggs are already cooked, like a stir fry, or should the eggs be added to the chicken mixture raw, to act as a binder? BTW, cook time is 30 minutes @ 350, so the eggs will surely cook through if added raw. I know the egg wash requires raw egg. Thanks for your help.
I just got a carbon steel knife. I have two very basic questions. I know that limes, lemons, and tomatoes are highly acidic. what other common foods are in the same category? Second question, is "patina" desirable or not? Thanks for your help.
Could someone please explain the differences in a food mill and a ricer? I don't want a dreaded uni-tasker, but I want creamier mashed potatoes! I know you can make applesauce and that kind of stuff with a food mill. What are some of the other uses for a food mill and ricer? Thanks in advance.
Can curry paste be substituted for curry powder (and vice versa?) If so, is there a ratio? Would it matter if it was red or yellow curry paste? Thanks for your help.
I was tempted by an online ad to go to Open Sky. I wanted to see what they had to offer since they have some heavy hitters on the payroll giving endorsements. (I think Ruhlman is actually part owner) But, you can not even get into the site to look around without giving your email address and and creating a password! What kind of business model is that? Plenty of other good places to shop for kitchen stuff.
For the third year in a row, Asheville, NC has been named Beer City! Funny, I have never seen any stories here about Asheville and its craft brews, but plenty of stories about Portland, OR. But, I guess if you are content with second best, Portland is the place to go. Here's the story:
I need to get a new cutting board as mine has bowed badly. I am torn between bamboo, maple, possibly cherry, and definitely end grain Could anyone help me decide which material I should go with? Thanks in advance.
As my user name implies, I have a lot to learn about cooking, and I am eager to do so. I don't want a lot of cookbooks because I don't see any point in having books that merely contain variations on one recipe or another. My go-to books are Cook's Illustrated Best Recipes and Bittman's How To Cook Everything, and of course the Web. But the book Larousse Gastronomique is a book that intrigues me. As I understand it the book is about cooking techniques rather than a collection of recipes. Is this a good book to purchase? I can get it for under $20.00 used. Are all the versions the same? If not, what is the best edition?
I use and rely on a cooking thermometer. But, the one I have now is rather slow (two minutes at least) and maybe not so accurate. What to you recommend for a replacement? I know the Thermapen is highly regarded, and I am not apposed to getting one. But, are there any viable alternatives?
Last night I made scalloped potatoes. I used the recipe in Best Recipes from Cook's Illustrated. The recipe does not call for any flour or corn starch to thicken the sauce. The sauce turned out to be too thin. Is there any way I can thicken the sauce when I reheat the dish? Or should I just wait until next time? Thanks for the help.
This is kind of a follow-up to my question about pickling salt. Can I safely thaw meat on the counter if it is in a basic brine solution? I know the meat will not benefit from the brining until it thaws. But, will the salt solution, at room temperature, be strong enough to keep the germs at bay while the meat thaws and then takes on the brine? This may be a total of 4 - 6 hours on the counter.
Is pickling salt the same as regular table salt without the iodine?
I am sure this question has been asked here before, but I searched and didn't find anything. I have been using a good Santoku knife for the past year and a half. Now I need to get my own knife. I really like the Santoku, but I am wondering if the traditional Chef's knife wouldn't be a better choice since my cooking is definitely western in style. Specifically, what can a Chef's knife do better than a Santoku, of vice versa. Thanks for your help.
My wife and I have an ongoing "discussion" about thawing meat. When I freeze the meat I wrap it in plastic wrap and then wrap it in aluminum foil before it goes into the freezer. When it is time to defrost, I just take the whole package and put it in the refrigerator. My wife insists that it takes much longer for the food to thaw if it is still wrapped in the foil. I disagree, the foil is so thin, I don't see how it makes any difference. Which one of us is right?
I bought a nice little copper sauce pan at an antique store today for $15.00. Inside, the pan was a lot of scale (or something). I soaked the inside of the pan with a 50/50 water, vinegar mix. Some stuff still remained. So, I used some very fine (600 grit) sandpaper to clean it out. Now, you can see a little bit of copper showing through on the inside of the pan. Did I ruin the pan, or can it still be used safely with some copper exposed.?
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