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derosa

Fraudulent Charcoaling?

Try hardwood charcoal...burns hotter. Also, probably depends of what type of grilling you are doing and what type of grill you have. I use a Big Green Egg. Yesterday, I smoked some fish for several hours, not really a cold smoke, but a very low temp...less than 150 degrees... using a handful of hardwood charcoal and some chunks of cherry wood soaked in water.

If I want to sear a steak at 750 + degrees, I'll fill the chimney, start it. Dump it and then toss in another handful or two of hardwood charcoal. Let that burn down and heat up the egg. It will last long enough to cook dinner.

BBQ Ribs on a teensy grill - suggestions?

The naysayers are generally correct...that thing is tiny...but..I would reverse the suggestions...if you want to impress the crowd, rig up a tinder box so that you can generate as much smoke as possible at the lowest possible temperature. Smoke small batches of ribs (I am assuming your rubbed them or something) for 30 minutes or so, transfer batches to a roasting pan....

or...use your grill as the source for the smoke, put it under a small flame/heat proof table, put the ribs on the table and turn a brand new, clean garbage can over the whole thing...create some air space...hey presto...a smoker....

Then finish in low (200 degree) oven until done. I'm not a fan of liquid smoke.

Pizza dough: Moving from a food processor to stand mixer

How long are you letting it rest before you try to stretch it?

The Asparagus Snap Myth

I just cut off the bottom inch or two...I am with you OP....MYTH all the way.

Pasta extrusion and extruders.

I've successfully used the grinder attachment on my kitchen aid to make bigoli.

charcoal grill

If you are looking for the "BEST"...'ll jump on the Big Green Egg bandwagon...use mine constantly. You can find them for well below the $1000 quoted above...even with a nest.

israeli couscous curiosity....

Have not experienced that. I boil the couscous first, then add to the dish I am making. The amount of original cooking depends on what I will do with it next.

Steak - room temperature or chilled before grilling?

room temp....but not for texture, for cooking time....good point for the skirt, though, which I do cook cold for the same reason stated above.

Do you warm up meat when you put it in a salad?

depends on whether I want a cold salad or a warm salad...

Freeze Chipotles in Adobo?

They will last a very long time in the fridge...months. I have not frozen mine, but it shouldn't be a problem.

Enter to Win a Copy of the 'Alinea' Cookbook

Kind of hard to narrow it down, as I try to cook and eat creatively and experimentally....how about chocolate carbonara? Cocoa pasta...bacon..Parmesan tuile?

Cinnamon

Mise en place- Is there a loss of nutrients?

Almost certainly, the veggies you are using were picked days...maybe weeks ago. So, your question appears to be, "does cutting veggies into smaller pieces cause them to loose vitamins?" I am not a nutritionist, but I can't imagine that there would any appreciable loss...do vitamins evaporate? I'm really asking...my assumption is that they do not. I think using produce right away is a flavor and freshness issue, not a nutritional issue.

Pan-Frying Chopped Bacon

...and, frequently, recipes and directions are assumptions, recommendations and best guesses. ...does it really matter whether it is 5 minutes or 15? Particularly, if you understand what the final product is to be? If you look to recipes as guidelines, rather than something more precise, you might feel better about this.
.. and higher heat...

Food blog name

Food blog name

Don the flame proof suite...here we go again....

Ways to use Prosciuitto?

What type? Domestic? Imported? From where?

what do YOU need?

The food has to taste good and be perfectly executed. Everything else is just window dressing.

taco fast food places run by asians

How are the tacos?

Cooking with Sichuan peppercorns?

I flavor pickles with them. Just toss them in the brine.

Soft boiled eggs

by the way, the method above yields an egg that, when cracked open, appears poached.. You could probably leave it in the shell and remove the top portion like a traditional soft boiled egg.

Soft boiled eggs

sous vide.....David Chang Method....very large pot, fill with water, place a plate or grid in the bottom to keep eggs off the bottom of pot. Place thermometer in water. Heat to 145. Add eggs. Bathe for 45 minutes. Maintain 140 - 145 with very low flame or ice cube if too hot. Use immediately or chill in ice bath. Reheat in warm tap water. I often make fried eggs out of these, as per Chang.

Turned my crock pot into a sous vide cooker for $25!

I've successfully "ghetto sous vide" skirt steak with running tap water and a pot in the sink. Cost...$0. Of course, you do need to monitor things quite closely for about an hour, but if cost is the main issue...

Thoughts on sharing recipes?

I'm with @Monsieur_Ghislain. I don't want your recipe. I might take your idea...or be inspired by it, but I don't need your recipe. As for mine...I share freely when asked...often though, there is no "recipe." But I am happy to get you in the ballpark.

Blank Food Canvas. What Picture Would You Paint With Your Food?

In that case, whatever she was in the mood for.

IPad Cookbook Disappointment

Love my IPad.
Even love several apps made for the kitchen.
I am very disappointed in the publishing industry's inability (disinterest?) to take advantage of the platform for cookbooks. It would not appear to be that problematic to reformat a cookbook to take advantage of the ability to jump around a book with links...or even make use of the web. Rather, we are presented with the exact same text as the hard copy. So, actually making use of the book on the IPad is difficult at best.
Is anyone aware of any cookbooks (not apps!) that are actually reformatted for IPad use?

Creative help requested

I have a friend who was a vegetarian, but is no longer. In fact, she claims to not like many cooked veggies. We think that is mildly entertaining. In any case, she enjoys good food and creative cooking. I am planning a meal in which each course is a nod to a particular guest or family. I want to make a dish for her called "Veggie-No Veggie". Now that I have a title for the dish....I need to create the actual dish. Any thoughts to help get my creative juices going?

Salted baby shrimp

Bought some salted baby shrimp from H-Mart to make kimchi. They come in a jar. Now, after using a tablespoon's worth, they reside in my fridge. Do these babies have an indefinite shelf life? Any suggestions for other uses?

Time to clean up...

This doesn't really fit categories or content, exactly...but who better to ask? Mods, feel free to can this if it is too far afield.

We need to replace the dishwasher. Anyone have a brand/model that is really working for them?

Mother's Day brunch

Dad and 7yr old daughter want to take mom out for Mother's day brunch. Food should be creative, interesting, perhaps not your typical brunch. Will be in NYC for the weekend. What have you got to offer? Mom likes surprises. (I did see the May 1 blog on this site, perhaps some options there).

Gougeres "shelf life"

Gougeres are great as they come out of the oven. But, how long can they hang around (given no one in the room to scarf them down). How far in advance can I bake them?

Hot tub yogurt

For those of you who remain curious about the viability of making yogurt, sous vide, using the hot tub (see my previous thread)....It worked like a charm! No fuss, no mess...I now have a large mason jar of creamy, tart, yogurt.

Yogurt making - a crazy idea?

So, I am trying to convince my wife that a yogurt maker is the most useless piece of hardware for any kitchen. I want to prove to her that I can make good yogurt without it. Unfortunately, I am having trouble controlling the temp. at about 100 degrees for 8 hrs. Then, I thought of this....am I nuts? What if I put the milk and starter into a mason jar and tossed (ok, placed it gently) in the spa? Our hot tub is set at 103 right now. Stays pretty constant...aside from possible breakage/spillage...any downside?

Butt

Hey folks,
I went a little crazy on the pork butt purchase. I just finished up three different types of sausage, mostly for meals around the holidays. The challenge is I have about 2 pounds of cut up butt left over. Give me some a suggestion for a meal...other than sausage!

Thanks!

Favorite foodie iphone apps?

I am finally plunging into the world of the iphone. Willing to share your favorite food related apps? Anything out there that you are using? What do you like about it?

Do you rinse your canned beans?

I use canned black beans frequently. I typically pour the can into a strainer and rinse them before tossing them in the pan. Got me thinking....do other rinse first or do you use the liquid in the can?

BBQ Brisket

Smoked a brisket overnight, but today it is raining cats and dogs. Not the best BBQ weather. So, I thought I would mix things up a bit and serve my brisket with polenta (sorry traditionalists), some green beans and a fennel and apple salad.

Any thoughts on a sauce for the that I might whip up?

kumquat infused vodka

Now, thanks to someone's suggestion here, I have a bottle of kumquat infused vodka. Smells great. I'm not much of a mixologist. Anyone have cocktail ideas for me and my vodka?

Kumquats

Help me out here, folks. I had to candy a few kumquats. Now I need to know what to do with the rest of the pint.

Dried Fava Beans

Help me get creative with the dried fava beans in my pantry. I've considered the hummus-like bean dip. What else have you got?

Spanish Paprika

It appears that Spanish paprika comes in at least 3 forms, hot, sweet and bittersweet. I mistakenly ordered the bittersweet...not good for my paella. So, in what recipes does bittersweet Spanish paprika play a role?

back fat

Anyone have a source for fatback for sausage making? ...not the salted variety, which is readily available here....a mail order source would work, or if you know of anything in the Phila, PA region that would be good to.
Thanks

Humidity control in fridge

Folks,
Talk humidity control with me. My fridge has controls on the drawers. Basically, they adjust for air circulation. What likes high humidity vs. low in the fridge?

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