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The Food Lab: Turkey Brining Basics
I took a 'turkey production' workshop with Novella Carpenter last weekend. She said it wasn't a good idea to brine heritage turkeys as that would bring out a gamey flavor. Anyone experienced that?
Reality Check: Wendy's Bacon Deluxe
I like the Baconator but it's essential Death on a Bun. There's a place here in Austin called Moo-Moo's that offers two small, slider-style burgers (no vegetables except for griddled onions) with bacon and an order of those satisfies me as much but doesn't leave me feeling bloated or guilty,
Totally Unnecessary But Awesome Gadget: The Automatic Butter Spreader
I've always lusted after a continuous oven used in manufacturing. It has a long belt that materials needing heat treatment (ceramics, metal products) are placed on and then they slowly pass through an intense oven.
I imagine repurposing it to make pies, pastries, bread. This butter spreader will make a great part of my fantasy.
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Bacon-Wrapped Hot Dog with Egg and Cheese from Crif Dogs
Posted by Robyn Lee, December 16, 2008 at 12:00 PM
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Recent Comments | Response to Comments
Cook the Book: 'Simple Fresh Southern'
A cornbread dressing made with bulk pork sausage, apples, and prunes.
The Food Lab: Turkey Brining Basics
I took a 'turkey production' workshop with Novella Carpenter last weekend. She said it wasn't a good idea to brine heritage turkeys as that would bring out a gamey flavor. Anyone experienced that?
Reality Check: Wendy's Bacon Deluxe
I like the Baconator but it's essential Death on a Bun. There's a place here in Austin called Moo-Moo's that offers two small, slider-style burgers (no vegetables except for griddled onions) with bacon and an order of those satisfies me as much but doesn't leave me feeling bloated or guilty,
Totally Unnecessary But Awesome Gadget: The Automatic Butter Spreader
I've always lusted after a continuous oven used in manufacturing. It has a long belt that materials needing heat treatment (ceramics, metal products) are placed on and then they slowly pass through an intense oven.
I imagine repurposing it to make pies, pastries, bread. This butter spreader will make a great part of my fantasy.
All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?
I always eat more than I should and the food is seldom as good as an a la carte order. That said I enjoy ethnic buffets to try to new things and find most places are very helpful in explaining things to an old anglo like me.
Before you commit take a look at the people already sitting down to eat. If you don't mind looking like them go ahead and enjoy.
Book Giveaway: Mike Colameco's Food Lover's Guide to NYC
Never been to NYC but subscribe to Time Out New York and New York magazine mainly to learn about living there ESPECIALLY the food! It seems to me the vendors at the park in Red Hook would be the first place I'd hit.
Cook the Book: Migas
To spice it up cook chorizo sausage (the crumbly Mexican kind, not the hard Spanish kind), drain well and mix with the migas before plating them.
Make sure you have lots of hot corn tortillas to eat on the side with salsa. And instead of a orange garnish give everyone 1/2 of a avocado, sliced.
Cook the Book: 'The Pioneer Woman Cooks'
http://www.honest-food.net/ aka Hunter Angler Gardener Cook
Humanely harvested fish and game, curing meats, olives, making pickles, growing vegetables, experimenting with weird ingredients.
Walk on the wild side!
Alicia Silverstone Concerned About Cruelty To Eggs
Eggs are the perfect food! Aside from coming out of the ass of another animal.
Video: 3 Cats, 1 Steak
That's the problem with people food for cats. And wet cat food is almost as bad.
Eat for Eight Bucks: Vegetable Enchiladas
No pics of the finished enchiladas? Tease!
Amid the Kitsch, Trailer Park Lounge Serves a Solid Burger
Can anyone recommend a really good brand of frozen tator tots for home use?
Pot-Roasted Brisket
Is a cheap aluminum disposable pan OK for this or does it take a heavier (and more expensive) pan? And do you know what a meat thermometer should read on it at the end of cooking? Thanks.
Cook the Book: 'Zingerman's Guide to Better Bacon'
The love of bacon is hardwired. Wild boar cooked over a fire must be one of the first social human experiences. It's still one of the best.
Salt, fat. Sweet and savory.
Vendy Award Finalist: The King of Falafel and Shawarma
He publishes his recipes on his web site!
Out of the Box: Dr. Oetker Ristorante Mozzarella Frozen Pizza
I had a bout of lactose intolerance while on a lot of meds. Amy's Soy Cheese pizza is pretty good and it's lactose-free. I jazzed it up with vegetables and some meats. Quorn, a meat analog made from a fungus, comes in crumbles that look like ground beef and really made a good pizza. If you ever have any lactose-intolerant, vegan, or just plain obnoxious guests.
How Do You Eat with a Beard?
I call mine my 'flavor saver.' With me it's the stray 'stache hairs that get doused with queso, sauce, or attract chopped onions.
And I generally eat by myself though. Which may have something to do with bits of queso, sauce, and chopped onions sticking to my face.
The 50 Best Burgers in Texas from 'Texas Monthly'
A lot of people are calling BS on this list. The Austin choices were really strange and Casino El Camino should definitely be on the list.
The Joys of Unnaturally Flavored Sodas
NuGrape with pure cane sugar.
Photo of the Day: Root Beer Float
St. Arnolds Root Beer (made in Houston) or Maine Root Beer (made in Austin). Both with pure cane sugar and use Blue Bell Ice Cream (made in Brenham).
Too Many CookBook Editions!!
I think the newest out 'How to Cook Everything' is an updated, expanded version. I got it but haven't cracked it yet. And I have the latest as well as a 1971 Joy of Cooking and there are differences between them. I'd like to find one of the earliest printings but I'm pretty compulsive about having copies of everything.
And check out http://www.hamiltonbook.com/hamiltonbook.storefront and http://www.bookcloseouts.com/default.asp?N=0 for their bargains.
Can't have too many cookbooks!
Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?
What always killed me was hot milk. I have to have soy milk in a latte. Try a good (sold refrigerated) probiotic regime to see if it helps.
Meet & Eat: Tressa Eaton, Serious Eats Intern
Hi Tressa! Try one of Texas' Pecos canteloupes. As well as our fine Rio Star red grapefruit.
Favorite frozen entrees?
Marie Callender's Meat Lasagna. It takes almost 15 minutes to cook in the microwave but is gooey, cheesy, and is nicely spiced. I had a good squire of sriracha.
The Kitchn on How to Build a Better Burger
@ratbuddy: You're right. It does hijack the thing. But I'm such a sucker for HOT I fall for it most of the time. Bacon is a better treat.
Cook the Book: 'Simple Fresh Southern'
Mom's and Grandma's Stuffing!
Cook the Book: 'Simple Fresh Southern'
Mashed potatos and gravy, just not Thanksgiving without this side.
Cook the Book: 'Simple Fresh Southern'
Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.
The Food Lab: Turkey Brining Basics
Thank you Kenji for the answer to my question.
The Food Lab: Turkey Brining Basics
@neeki
Thanks for the correciont. It's a small point, but accuracy is definitely important!
@cathy5256
No need to brine pre-injected turkey, which is essentially already brined from the inside and out. The most you'll do is succeed in making it a little bit saltier, but that's about it.
The Food Lab: Turkey Brining Basics
Please can someone tell me if I can brine a turkey that's already injected? I have a Butterball turkey and want to try brining this year. I can't find any untreated birds in my area. Will brining it ruin or improve it?
Cook the Book: 'Simple Fresh Southern'
I love sweet potatoes!
Cook the Book: 'Simple Fresh Southern'
Cornbread stuffing with cranberry sauce! LOVE it!
Cook the Book: 'Simple Fresh Southern'
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Cook the Book: 'Simple Fresh Southern'
My favorite is creamy mashed potatoes
Cook the Book: 'Simple Fresh Southern'
sweet potatoes
Cook the Book: 'Simple Fresh Southern'
Homemade stuffing with sausages.
Cook the Book: 'Simple Fresh Southern'
My favorite side is homemade stuffing. Yummy!!
Cook the Book: 'Simple Fresh Southern'
Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.
Cook the Book: 'Simple Fresh Southern'
My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!
Cook the Book: 'Simple Fresh Southern'
stuffing and any kind of vegetable!
Cook the Book: 'Simple Fresh Southern'
My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!
Cook the Book: 'Simple Fresh Southern'
wild mushroom stuffing
Cook the Book: 'Simple Fresh Southern'
the gravy, we make ours with lots of giblets and sliced hard boiled eggs
Cook the Book: 'Simple Fresh Southern'
Mashed Potatoes is my favorite. garrettsambo@aol.com
Cook the Book: 'Simple Fresh Southern'
Mashed potatoes and gravy :)
Cook the Book: 'Simple Fresh Southern'
My fav side is the wonderful tasting cranberry sauce
Cook the Book: 'Simple Fresh Southern'
Cranberry sauce
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Recent Favorites
Bacon-Wrapped Hot Dog with Egg and Cheese from Crif Dogs
Posted by Robyn Lee, December 16, 2008 at 12:00 PM
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A cornbread dressing made with bulk pork sausage, apples, and prunes.