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ajchafe

Really Awesome Black Bean Burgers

This looks excellent, think the same roasting process would work with kidney beans? My wife hates black beans because she is crazy. We have made kidney bean burgers several times though and they are always awesome.

Maintaining a sourdough starter

Fred, that is exactly what I wanted to hear haha.

I just put some starter into a no knead recipe, hopefully it turns out well. I am going to add equal parts flour and water to the left over and hope it bubbles up. If it does, I will be much more confident.

Maintaining a sourdough starter

So, you mean weigh the starter after I take some out to use, and put back 50% of what I took out with fresh flour/water? Or put back 100% of what I took out, divided by into 50% flour and 50% water?

Maintaining a sourdough starter

Thanks for the tips. I will check out breadtopia and the Slice thread. I had seen it before, but completely forgotten that it was there.

I can't wait to start trying some recipes!

Coffee Maker History: The Moka Pot

I have owned three Moka pots in my time and LOVE them. We usually tried to make the coffee as strong as possible, and top up with hot water for a sort of Americano.

Unfortunately, I have managed to break all three of my moka pots. I blame my own misuse, but we also spent less than 10 dollars on each which may have played a factor if they were poorly made. Can anyone recommend a more expensive/higher quality model that I could try out?

Poll: Do You Send Your Burger Back if It's Not Cooked to Your Requested Doneness?

@ESNY1077: I disagree completely in the taste/texture area but we can reasonably chaulk that up to personal preference (which I totally respect BTW). But for the record, well done is 165 for me. 180 would be CRAZY high. I always aim for that temp. As for any irrational fear, no matter how clean your butcher/supermarket/abattoir is, bacteria naturally exists on the surface of beef, and when you grind it, it is getting into that meat no matter what you do, and you have to cook/hold things to a certain temperature to kill it in the center of the burger, correct? I realize that not many people get sick from contaminated beef each year, but I think it's a reasonable, not irrational, precaution to take by cooking it well (once again, my well done burgers are always juicy and tender at 165)

@Androiduser: Cooking using those methods I get. With irradiated meat I guess you can have a much better guarantee that it's bacteria free, as long as the cut was ground in a totally clean grinder and packaged in a totally clean package. And with sous vide, I believe I am correct in saying that holding the burger at 130 for a long period will kill the bacteria. What I don't get is how cooking a medium burger can be safe if it is cooked quickly on a pan.

Anyway, I don't want to be a jerk. I honestly just always wondered why people cook ground meats to less than well since there are so many recommendations by food safety experts not to cook it that way. but the fact that people are not getting sick all the time from ground beef proves me wrong (somewhat). But I am glad your answers are more about the taste, texture, and personal preference.

I should also disclose, that my wife is a food microbiologist who has worked with the largest beef abattoir in Canada, testing for e coli. I trust her judgment completely, and I stick by her experience.

Poll: Do You Send Your Burger Back if It's Not Cooked to Your Requested Doneness?

If my burger was anything less then well done, I would send it back because ground beef really should be cooked well, I don't care what anyone says. It's not a taste or texture thing, it's a safety thing.

I guess I will catch some flack for this, but can anyone explain to me why people actually like hamburgers cooked less than well done? And "Well done burgers are just dried up hockey pucks" is not an acceptable answer :) I ALWAYS cook my burgers well done, and they are still juicy and delicious. There is a big difference between Well Done and overcooked.

Pork belly suggestions

Thanks for the suggestions everyone. I do want to keep it French in style, since it's a style we don't often cook (but love). But was considering getting a large cut and doing an Asian style some other day.

I never thought about how rich the Bearnaise is though. Good point!

Best cuts of pork for grinding?

Great idea, I have made potstickes often enough.

Found this site in another SE post
http://lpoli.50webs.com/index.htm
With lots of great ideas.

Best cuts of pork for grinding?

Oh and thanks to everyone for the info!

Best cuts of pork for grinding?

@Littauer; that's a really good point. I actually don't even have the sausage stuffer attachment yet, and was going to make some different types of sausage patties before trying anything else.

I will try my first recipe this weekend I think. Any recipe suggestions?

Best cuts of pork for grinding?

Thanks for the replies!

We only have one butcher locally and while they make/carry some awesome products, they are a bit limited in the selection sometimes.

Speaking of fat, I am assuming that it's ok to leave the thick fat cover right on the cubes of pork when it cut it up for grinding? Or should I trim that off and use it as the extra fat?

And in terms of using pork butt for other recipes, should I leave that fat cover on or trim it off? I made some taco's in the slow cooker yesterday, and trimmed the fat even though it was not indicated in the recipe. The result was still plenty fatty though (And delicious!)

Cereal Eats: Where Have You Been All My Life (...Cereal)

My parent's never bought "good" cereal growing up. Mostly generic brand corn flakes and cheerio's (the corn flakes were ok, the Cheerio's were TERRIBLE).

However, whenever Life would go on sale we would always get a box or a few and I was in heaven. Life is awesome and under rated!

Poll: What's Your Favorite Way to Make Pizza at Home?

I do the cast iron skillet, but not by Kenji's method because my wife insists that it is not as good as just pre-heating the skillet in a 500 degree oven and baking for 8 minutes!

Admittedly, this method is great. But the one time I tried Kenji's skillet broiler method it was amazing.

I will have to try it again without telling her what I am doing.

Delectable 3.0: You Need This Wine App

Looks Neat! Reminds me of Untappd (https://untappd.com/) which is essentially the same thing for Beer, and also the greatest app ever made of all time. No I do not work for Untappd.

Poll: Fries on Burgers: Way or No Way?

Fries as a topping is a great idea. Fried Potato in general should be featured on more sandwiches/burgers. For example, ALWAYS put your hash brown patty on top of your egg muffin/fast food breakfast sandwich. I think that was featured on Serious Eats once and I couldn't believe that someone had to actually tell us what should only come naturally! :)

Faux Cubano Grilled Cheese

We have an in house cafe at my workplace, and the Chef sometimes makes a grilled cubano that is just like this, but he also adds a citrus sauce to mimic the pork being marinated in citrus.

Suffice to say, it is the best sandwich of all time.

Serious Holiday Giveaway: The Baking Steel

Pancetta, Caramelized apples/pears, goat cheese, with a white sauce! Very delicious.

Garlic Bread + Pizza = Pizza Hut's Brain Child

@phillamb1684: Garlic Knots look and sound awesome from a quick google. Just one more reason for me to be jealous of New York I guess. I should try making them myself.

Garlic Bread + Pizza = Pizza Hut's Brain Child

Ok I just want to share this, I know this Garlic Bread Pizza might sound weird to a lot of people, but if you live in Atlantic Canada (Newfoundland and parts of Nova Scotia), you know what Garlic Fingers are.

http://en.wikipedia.org/wiki/Garlic_fingers

They are THE staple of crappy pizza joints everywhere, and if you are in college or university, you always order Garlic Fingers with your delivery pizza. It might just seem like crappy dough with garlic powder, butter, and cheese, but trust me, they are amazing. Even better of course if you want to make it at home with a proper dough and roasted garlic. It's a real Atlantic Canadian delicacy.

The Best Way to Eat Popeye's Fried Chicken

Awesome idea. I never thought about it much before, but here in Newfoundland Fish and Chips is the standard delicious greasy snack. And most greasy spoons and take outs around here fry (or par fry) the fish before hand and keep it in the walk in cooler. That way it only takes about two minutes to cook an order of fish and chips to go, and it's always extra crispy but still golden brown and delicious.

Served: A Few Ways to be a Bad Restaurant Customer

I think bad restaurant/retail customers are just about the scum of the earth. If you are having a bad experience in a store or restaurant, by all means mention your complaint to the MANAGER, who can (and should) actually do something about it, but please, just try to remain calm when doing so. I think the worst customers around are those that get so angry they cause a scene. It usually gets them nowhere.

I don't think the first customer in this story seems that bad, at least she seems calm after being informed what you guys could do for her (did she flip out?). I have seen people loose their minds over simpler situations (once had a customer FREAK OUT that I shaved their ham to thin, just tell me and I will apologize and get you more, It's my job and my mistake, I will happily correct it! Jeez!)

If you've ever worked at a chain restaurant/ fast food place...

I worked at Tim Horton's in High School, and of the many different experiments I tried, my favorite was hollowing out a crusty sandwich roll, and stuffing it with chili and cheese. It was super good, the rolls there were perfect for something like this because they have a nice thick crust.

My good friend worked at McDonalds for years and would always order Cheese Burgers dressed like a Big Mac. Great way to bulk up a snack on the cheap.

Oh, and another friend used to work overnights at Subway, he would always have something crazy made up. I think they made pizza's out of cut-in-half and flattened deli round rolls.

Would You Eat Lab Engineered Meat?

I think lab engineered meat is an inevitability of technology and the human population's demand for food. I hope in my lifetime, I am able to buy lab engineered meat as a safe, cheap alternative for everyday consumption, but will be able to choose when to buy specialty gourmet products from animals that have been raised on a farm.

I love what science is doing for food. And I think that if we ever want to overcome problems with food shortages we are going to have to consider alternatives like lab grown meats and produce.

Maintaining a sourdough starter

Hi everyone,

I recently got a portion of Carl Griffith's 1847 Oregon Trail Sourdough Starter (http://carlsfriends.net/) and I have some questions about sourdough starters.

I followed their directions to reactivate the starter, but I am still confused about the best way to feed or maintain my starter after I have used it for baking.

Can anyone give me some tips or recommend a really easy to understand guide for this?

Pomegranate seeds

I have a bunch of frozen pomegranate seeds that my wife and I bought on a whim to try in smoothies. It didn't really work out well (Our blender does not break up the seeds enough and leaves a lot of grit). They do taste pretty good though, and it would be a shame to throw them out.

Any tips on how I can remove the pulp and juice from the hard seeds?

Pork belly suggestions

Hi all,

Am thinking of making this recipe for valentines day:

http://www.huffingtonpost.com/2011/10/27/steak-barnaise-with-swee_n_1057503.html

But I want to make it a little more special, and was thinking pork belly might be a nice option to replace the steak (We have never had pork belly at home but often have steak).

Would pork go well with the Bearnaise sauce? Any suggestions for an easy french style pork belly recipe that might replace the steak here?

Thanks for the help!

Best cuts of pork for grinding?

Hi folks,

I was given a kitchen aid meat grinder attachment for Christmas and love it so far.

I want to find out more about which cuts of pork I should buy for grinding. Specifically, I want to make loose or caseless pork sausage for now, and eventually sausage in the casings.

I bought a frozen pork butt from my butcher, which I think will be perfect, but what else should I look for? How well does tenderloin grind?

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