Commenter

I'll Do The Dishes Later

Food, glorious food!

  • Website
  • Location: USA
  • Favorite foods: All of the above. Except fish. I hate fish.
  • Last bite on earth: Steak

Latest Comments

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Received an e-mail from them today that it's the LAST CHANCE to update my address, so I assume they're getting ready to ship. It's been amusing following the drama.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Okay, comment posting is a mess and it's not my fault. I trued to post this way earlier and it didn't show up. I tried again and it double posted. I apologized for my double posting and it didn't show up. When I click "post a comment" it just loads and loads for minutes at a time and I have no idea if it's going to work or not.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Sorry for the double posts. The page took around 4 minutes to load after I clicked "post", so I'm not sure what I'm doing wrong.

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

Is this pronounced with a "ch", "k", or "sh"? I'd hate to serve it and say it wrong.

What You're Really Getting When You Buy Parmesan Cheese in America

@thomasecker - I do not think you actually read this article. But spam away, my friend. We all love it.

I stopped buying domestic parm years ago (the green can doesn't count - everything has a time and a place), except for a particular soup I make. The domestic melts better and it seems a shame to grate the real stuff into a soup. I also have a bag of rinds in my freezer for other soup purposes.

Make a Splash With Bukkake Udon (Japanese Cold Noodles With Broth)

Alternately:

Husband: What's for dinner honey?
Wife: (tells him)
Husband: Hooray! (pumps fist)

Make a Splash With Bukkake Udon (Japanese Cold Noodles With Broth)

Alternately:

Husband: What's for dinner honey?
Wife: (tells him)
Husband: Yes! (pumps fist)

Charcuterie 101: Essential French Cured Meats and More

I made pork rillettes this weekend. My house smells like hot lard, and I now have 9 jars of rillettes that are too rich to eat more than a few bites of. Fun project though.

6 Striking Mugs to Make Your Coffee Break Better

Yeah, this is just an ad for, like, really expensive mugs.

How to Upgrade Your Kitchen and Save Money at a Restaurant Supply Store

@BraveUlysses - would that work for someone who doesn't live in Kansas City? Like out of state? Do you know if RD stores in other states will accept that?

16 Party-Friendly Sandwiches for Your Super Bowl Bash

Which one of these will taste best at room temperature, having survived a car trip across town to the Superbowl party and sat on a buffet table for the first half? I sound sarcastic, but I really am asking.

Stew Science: What's the Best Way to Brown Beef?

@rickZ - Thanks for the tip. It seems so obvious now, but it didn't occur to me until I read it.

Stew Science: What's the Best Way to Brown Beef?

What about ground beef though? It never quite gets "brown" and seems like it can't help but steam.

Dinner in 20: Make Foolproof Pasta Carbonara Without Scrambling (Eggs)

@jackrin - Me too! I'm going to make noodles this weekend just for carbonara.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

@elangomatt - you are correct. Wishful thinking on my part I guess. I don't check the updates much because I don't ever kickstart - this is my first time.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

I received an e-mail request for shipping information and it let me select a color for the handle, so I assume it will be out soon.

The Food Lab: For Easier Baked Ziti, Soak, Don't Boil Your Pasta

You know, I'm rilly, rilly trying to hold off on buying that book until I can get it for Christmas, but these teaser articles are making it very difficult. Every day I head over to Amazon just to... Look at it.

What Type of Canned Tomatoes Should I Use?

Huh. Once got into a bicker over at CH when I insisted that puree was cooked and got shouted down. Wish I could go back and shove this article in their faces. I do use crushed tomatoes for a family recipe, but always check the label for puree vs. juice. Since I got an immersion blender I buy whole tomatoes a lot more.

No mention of lipoxygenase?

These Toasted Baguette Croutons Are Better Than Most Crackers

I like to rub the toasted slices with a raw garlic clove - gives them quite a bite.

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Hmmm. Something going very wrong with the comment section today.

@cschepers - according to the Kickstarter page, the blade is 8.2 inches.

I've never kickstarted anything before, but I'm giving this a try since I got in on the early bird deal. If it doesn't work out, I guess I can stab Kenji with it?

At $65, The Misen Chef's Knife is the Holy Grail of Knives

I jumped in. Why not - I've never kickstarted before, but $50 (early bird rate) is reasonable for a good knife. The 100 early bird offers they started with went from 44 left to 22 left in 5 minutes. 5 Minutes later they were gone.

@cschepers - looks like the blade is 8.2 inches.

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