Perfect Prime Rib With Red Wine Jus

My oven will go as low as 170. I've done a Standing Rib Roast that low and it took about 4 hours, but it was as tender as anything I ever made...

Video: Jim Lahey Makes No-Knead Pizza At Home

I'll bet that stone is a cordierite shelf used in firing pottery in a kiln
They're thick and can handle anything any oven is gonna dish out..
This 19 inch octagon weighs 13 pounds!

Good Mail Order Steaks?

What @ Teachertalk says...and at most Costcos you can also get PRIME beef..Loins steaks, rib steaks, even prime sirloin roasts...Yum!

Murray Lender dead at 81

Nice man....Horrid little bagels....

Jim Lahey's No Knead Pizza Dough

Jim Lahey's No Knead Pizza Dough

I'll bet that stone is a cordierite shelf used in firing pottery in a kiln
They're thick and can handle anything any oven is gonna dish out..
This 19 inch octagon weighs 13 pounds!

Sodium and Food

Rescuing my cast iron pan

Oh, and one more thing...
You want to place the pan upside down in the oven...better air circulation, around the working surface

Rescuing my cast iron pan

There is an excellent article from Cook's Illustrated about seasoning cast iron with Flax Seed oil. The Flax seed oil is important because of it high percentage of Omega 3-Fatty acids which apparently form strong covalent bonds with cast iron.

What I do ist scrub the piece until the rust and gunk is gone.

Heat oven to about 200 degrees and palce the pan in the oven for about 10-15 minute. This "opens the pores" in the metal so it can accept more oil coating.

Rub all over the pan with a very fine coat of Flax Seed oil, and place back in oven. If the oven has a timer, set it to the highest temp for 3 hours. Go to work. Come home and wipe out the pan. Heat oven back to 200 and heat pan for 10 minutes wipe with a thin layer of oil, and place back in oven at highest temp, for 3 hours.

Take out the pan, wipe it down, reheat at 200 for 10 minutes, wipe with oil, and heat it a 3rd time at highest temp, for 3 hours.

Wake up the next day, and the pan will be in perfect shape.

Griddle or Grill???

Griddle, or at least a big slab of solid metal, like a cast iron skillet or a big flat-top..That's hoe you get that really nice crust on the surface of the burger..If you want smokey flavor, throe the skillet on a bed of charcoal or wood..

Bagel in Miami?

Bagel Emporium in Coral Gables, on US 1 near U of Miami campus has always had very good bagels. Back in the 90's, as I recall, they won a few head to head taste offs vs. NYC competition...

Weekend Cook and Tell: Celebrating Sardines and Anchovies

Simple sardines are the best..

Canned skinless and boneless, a little extra virgin olive oil, and squeezed fresh lemon juice..
Serve them up on toast...Yum!

In Food Policy This Week: 5 News Bites

Canned tuna is often delicious, and economical.

Canned salmon is awfull, smells bad and tastes worse.

But you forgot canned sardines...moderately priced, delicious and stinky in a good kind of way..Very high in omega 3's and calcium.
And since they are low on the food chain, they are also low in mercury...I vote Sardines!

Anchovies are good too!

Borough Furnace

Their pans really look beautiful...

But I have no need for a cast iron church key..

Homemade Ketchup: Worth the Effort?

Love Heinz, grew up on Heinz, would never turn down Heinz, but In a blind test I think Del monte would garner a few converts...

And much less expensive..

Tramontina sets

I have a Tramontina 12 inch deep covered saute pan and I love it. Got it for about 30 bucks as a closeout at my Mal-Mart...

I say get the 10 piece because of the 12 inch skillet and the Stock Pot.

New website issues

The site looks great in Chrome and Firefox...

IE 9 is a disaster.. the formating is all off

New website issues

Ah, change of change's sake..

This web site is great because of the content. I'm not sure anything is added by changing the colors...

KFC or Popeyes?

Two thumbs up for Publix fried Chicken....Really really good.
Off topic, I rarely roast a chicken anymore since their Lemon Pepper Rotissserie is so good.

Bojangle's also has fantastic fried chicken....

Goodbye, Dumpling

How terribly sad.
Losing one's best buddy can be devastating.
I hope the pain resolves quickly.

Capers- Yes or No?

@ Saucy Johnny.. Phew! Thought I was going crazy...

Actually a few months ago I ordered Chicken piccata at a good Italian Chain Restaurant and they left out the capers...They said most people don't want them but are available at request...The waiter Brought me a little cup of capers and brine to throw onto the plate...Wasn't too bad, but the capers do taste better if they've been sauteed

Capers- Yes or No?

BTW @Tupper Cooks...want to share the recipe?

Capers- Yes or No?

Yes on the capers...Try some with fresh sliced smoked salmon...yum.

@Saucy Johnny did you leave lemon juice out of the chicken piccata recipe?

Overrated, Overpriced, Overhyped !!! Rant If You Like

Strawberry, blueberry cinnamon, or whatever noxious artificial flavor "bagel" is being sold at places that don't boil them or even cook them on premises....Yuck!

Where do we start making our food safer?

Want to make food safer? Quick and easy.. Allow Radiation sterilization.

Perishables will last longer.

And pathogens like E. coli, staph, salmonella, even parasites like Trichina..dead. No more weevils in the flour.

And no, I'm not worried about, "the unintended effects on the makeup of the submolecular compiunds, and the carcinogens", and yada yada yada.

10 Lbs of Vidalias

Ok, I just got a10 lb bag of Medium Vidalia Onions from my bookkeeper who was selling them for a fundraising.

Ilm going to caramelize some. Its too hot for onion soup. Any suggestions?

New USDA Guidelines..Pork OK at 145 degrees

Finally, the USDA has changed their recommendations for cooked pork. They consider 145 deg F an acceptable temperature.

Makes you wonder what has taken them so long. There hasn't been a case of Trichinosis from commercial pork in decades.

Can Enameled Cast Iron Be Resurfaced?

I have a beautiful enameld cast iron Dutch oven , form Holland, inherited from my mom who got it from her mother...

It is in good shpe bit the surface on the inner bottom is pitted....

Any ideas?

Yogurt Water

I like to strain my Dannon Plain Yogurt in a fine mesh coffee strainer, to make a Greek style yogurt that is exactly the consistency I like.

I then give the left over yogurt water to my dogs who love it... But I was wondering, how else I could use it. ...Bread or Pizza dough?

Any ideas??

Your best kitchen equipment bargain/steal?

I just got an All-Clad cast aluminum Dutch Oven (with the bonus pair of oven mitts), thru Amazon for $36.99, and 9 bucks shipping. Super light weight and heats up beautifully

List price $160, has it for $170!!, and the next best price online is $99.

So what was your best "steal" in kitchen gear?

Butterball Indoor Electric Turkey Fryer

I just got this indoor fryer at a local Wal Mart for about $110. It was really easy to set up then cook a 10 lb turkey in under 45 minutes. ( maximum turkey size is listed at 14 lbs)

What also intrigued me was that the fryer has a themostat that is quite accurate. I have used it to make some sous-vide steaks, and the thermostat kept the water bath at a relatively constant 128-130 degrees according to my submersible probe thermometer.

Anyone else have any experience with this machine?

Seems like a real bargain.

Wok Skills 101: Indoor Smoking

While you're never going to be able to slow-cook a whole slab of St. Louis style ribs on your stovetop, a wok is an excellent way to add a bit of light smoke flavor to smaller foods. It requires no special equipment other than a wok and a rack. Since the whole thing happens in a tightly sealed foil tent, very little smoke actually enters the room (less than say, searing a few steaks off). More

The Food Lab: A New Way to Cook Pasta?

It turns out that not only do you not need a large volume of water to cook pasta, but in fact, the water does not even have to be boiling. Wait. What? Let me explain. I, and every other trained cook I know have been taught that when cooking pasta, you need to have a large pot of boiling water. If my wife turned out to be right about this, just think of the pastabilities! This could turn my whole pasta-cooking regime on its head. Some serious testing was in order—I called downstairs and told my doorman that I hope he likes noodles, cause that's gonna be his lunch for a few days. More

The Food Lab's Complete Guide To Pan-Seared Steaks

Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.

Here's the best way to do it.


Snapshots from Italy: Crema di Gianduja

I've been cheating on Signore Nutella. If Nutella is like a familiar pair of comfy jeans, then lately I've been trying on evening gowns, taking it up a notch or two on the gianduja scale with crema di gianduja from some of Italy's finest confectioners. Last week, I popped over to the gastronomic emporium Volpetti in the Testaccio section of Rome on a sworn mission to just browse (the rent is due soon). Willpower dissolved when I spotted a jar of Giacometta, the crema di gianduja by Piemontese chocolate producer Giraudi. The little card attached proclaimed the percentage of Piemontese hazelnuts at a respectable 32 percent. Sold. Rent, be damned!... More

Shanghai Cafe Deluxe in Chinatown Serves Hit and Miss Classics (And Great Soup Dumplings)

I'm about 10% of the way into a quest to find the best Xiao Long Bao—the soup-filled dumplings from Shanghai—in Manhattan. It's a tough but rewarding job that involves plenty of pork, hand-stretched pastry, and soup-stained clothes. The fact that our office is right in the middle of Chinatown makes things a bit easier, and indeed, I managed to accidentally discover what might be one of the top contenders during the middle of a torrential downpour a couple weeks ago. Shanghai Cafe Deluxe has its hits and misses, but the soup dumplings are a hit. More

Cheap Eats in Chinatown, NYC: 10 Great Meals Under $6

When you start spending time in Manhattan's Chinatown, the idea of shelling out more than $6 for a meal seems preposterous. Because it's possible to fill up for about $2. There's so much to eat in the neighborhood that we could probably write this article ten times over. ("100 Great Meals Under $6?") But as a first step, here are 10 insanely good deals in Chinatown—tasty eats for under $6. Sometimes way under. More