Serious Eats: Rasputin45's Profile

Most expensive: Wustoff santuko knife
Most used: That knife, and a hand blender and various attachments that came with it (whisk, mini food processor, etc). I use both almost every time I cook anything.

Rasputin45 at 1:44PM on 11/16/07

From Talk

Secrets to Good Gravy?

Here are my tips:

1) first start with a really good base. Start with the drippings from the turkey, then add broth cubes/canned broth and seasonings like salt, pepper, thyme, etc to taste. THE BROTH MUST TASTE GOOD OR THE GRAVY WILL NOT TASTE GOOD. I find salt to be especially important. I also find a little bit of beef broth in the turkey gravy adds heft and flavor people seem to like, although don't put too much because you don't want it to be too recognizable in there.

2) once you have a good base, then you have to thicken it with no lumps. The way I do it is to mix flour and water together in a cup with a fork or small whisk until it is totally mixed together. Then I take a big whisk and get the (gently boiling) broth moving like crazy in the pan, and pour the flour and water into the mixture, whisking it in as quickly and thoroughly as possible. What you want is for the flour to be totally incorporated into the liquid of the gravy right away. Then wait a couple minutes to see how thick it gets. You may need to add more.

3) My mom's secret is to add gravy darkener like Kitchen Boquet to the gravy to make it more visually appealing. It works, but just add it at the end when you already have made a great tasting gravy.

Rasputin45 at 1:40PM on 11/16/07

From Serious Eats

Win Your Thanksgiving Turkey!

I'm going to brine my turkey and then bake it in the oven. My favorite meal of the year, can't wait!

Rasputin45 at 1:31PM on 11/16/07

From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

I think the most important element of cooking is sharing your meal with someone. Watching them as they take that first bite... and then the reaction, for me it's total hyperbole, when it's good, it feels like I'm God's gift to cooking, when it's bad, I'm ready to give up trying to make, say, pastry crust altogether... until next time I try something new.

Rasputin45 at 5:58PM on 11/03/07

From Talk

I Got a Bread Machine! I Need Suggestions

@psychsarah- do yourself a favor and try King Arthur white whole wheat flour for your attempts at whole wheat pizza. It has the some health qualities of regular whole wheat, but is more tasty than regular whole wheat in a pizza. Try a recipe of half white whole wheat and half unbleached AP flour.

dmcavanagh at 9:42AM on 01/15/09

From Talk

I Got a Bread Machine! I Need Suggestions

can anyone recommend a good whole wheat pizza dough recipe for the bread machine?

psychsarah at 9:15AM on 01/15/09

From Talk

I Got a Bread Machine! I Need Suggestions

I use mine mostly for mixing and kneading, raising dough as others said. Cinnabons, pizza, etc. It is great for pizza - put everything in before leaving for work in the morning and come home to dough for a quick pizza. Used to use it a lot for bread, but haven't in a while.

lucylucy at 8:29AM on 01/15/09

From Talk

I Got a Bread Machine! I Need Suggestions

@bess and chiff....
I have tried both recs. I actually prefer the one on allrecipes, if you can believe that. I also do an overnight fridge rise, let them warm up on the counter for an hour or so, then bake them off. I also have a tendency to lean towards extra cinnamon in the centers!!!

I just use packages of dry yeast. I never buy the bread machine kind or anything like that. I noticed that the triple pack of yeast from Trader Joes is really powerful. There is a HUGE rise even in comparison to say, Red Star.

Also, I warm my eggs in a glass of hot water before adding them as well as either warming the margarine/butter with the milk before adding to the pan on any rec that I do.

Great job, kids. Now I need a freakin' cinnamon roll to go with my tea!

ChelleyD01 at 11:07AM on 01/13/09

From Talk

I Got a Bread Machine! I Need Suggestions

Wow...I just went to copycat.com and there is some weird page on there.
Wanted that cinnabon recipe.

bessfour at 9:30AM on 01/13/09

From Talk

I Got a Bread Machine! I Need Suggestions

Thanks so much guys.

@Rasputin, I checked out the Honey Wheat and it looks like it'll be my first loaf. It looks great.

@dmcav - I had no idea such a site existed. It's pretty cool.

I can't wait for the machine to arrive!

chisai at 9:06AM on 01/13/09

From Talk

I Got a Bread Machine! I Need Suggestions

@chiff - it's pretty much like db said, active dry (aka "regular") yeast has a larger particle size than instant (aka fast rising, aka bread maker) yeast, making it necessary to proof before using, while the instant yeast can be added directly to the dry ingredients. You can use instant yeast in place of active (you'll need about 25% less instant than active), but not the other way around.

brooke29 at 2:37AM on 01/13/09

From Talk

I Got a Bread Machine! I Need Suggestions

@chiff, the bread machine yeast is supposed to be an instant yeast that can be added to the dry ingredients rather than needing to add it to a liquid ingredient first.

I think, somewhere, I read that the difference is that you'll have more live yeasts in the instant, so they can handle the less-than-optimal treatment and enough of them will survive.

dbcurrie at 1:38AM on 01/13/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Thank you for participating, and congratulations to our winner: kobetobiko. Winner has been notified by email and also appears on our Contest Winners page.

Adam Kuban at 3:15PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ham with manchego cheese pressed on Sullivan St Stirato bread.

ellenf48 at 3:14PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Mustard only....maybe sometimes some cheese, but usually just mustard

trippyjanet at 3:13PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Grilled Ham

cheese - either baby swiss, Havarty, Muenster or Cabot White Cheddar

bread - cajun mustard on artisan bread, pumpernickel or croissant - toasted till cheese melts

yup, now I'm hungry

julsee at 3:11PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ham and Swiss cheese on whole grain bread!

cjnedrow at 3:11PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I luv mustard & melted cheese on it!

susie at 3:04PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Montecristo

Bingo at 3:02PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ham and cheese melt

Sunnyvale at 2:57PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I like it with a sweet hot mustard. That's all

vibrantfun at 2:54PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Rye,mayo,mustard,lettuce,tomato,pickle and swiss cheese.

:) Thank you for the wonderful giveaway! :)

tmim123 at 2:51PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

ham, honey mustard, lettuce, tomato and sprouts.

foodiegirl at 2:51PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Always Grey Poupon on whole wheat , sprinkled with a mixture of pepper and tumeric. 2 slices of cheese. 4 slices of D'Artagnan Ham of course. Slice of onion. And last but certainly no least. Crushed cayenne peppers right from the mill. MMMMMMMMmmmmmMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm

rickeei at 2:50PM on 01/07/09

From Serious Eats