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MacGyver cooking tips?
Not McGyverish, but efficient.
When making egg salad for a crowd, I use my electric steamer with it's separate rice bowl.
I break 18 eggs into the rice bowl that I coated with cooking spray and set it for 12 to 15 minutes.
When done, I have a single lump of hard cooked eggs. Put that lump into a bowl with the extra salad ingredients and mash with a balloon whisk.
I'm done in less than two minutes. No need to peel 18 eggs!
Gadgets: Pure Komachi 2 Knives
I found a couple of ceramic knives at Harbor Freight Tools. A 6" "chef" knife at $20.00 and a 4" paring knife for $15.00. They may be available on line as well.
I don't think even my Henkels out of the box could cut a ripe tomato as thinly as these. Since they are ceramic, you can't do the Jacques Pepin puree garlic trick, and the paring knife does not have a sharp point, but otherwise they are incredible.
Frozen Shrimp: To Use or Not to Use?
Personally, I have no problem with frozen shrimp. However, my question has to do with what is being sold as "fresh". I live in Miami, FL. I recently went to Homestead, FL to a "farmer's market". While there I realized much of the product sold was from California, not locally grown produce. So I wonder if the non-local mentality has carried over to other categories.
To my question. There is a fish monger selling head on green shrimp at the same farmer's market. However it says it comes from the Gulf. Is it possible to buy Gulf shrimp that has never been frozen on the Atlantic side of the state? I guess I should ask the question this way...Does anyone have experience buying head on green shrimp that you know for certain has not been frozen?
Maybe the better question is...how can I tell if head on green shrimp has been recently caught? these shrimp are displayed as Alton Brown recommends with piles of ice in a free draining container.
Any guidance would be greatly appreciated.
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Not sure that this applies. Recently watched an episode of David Rocco's Dolce Vita on The Cooking Channel. He was with a butcher that showed how he cooks a a steak similar to the one you pictured.
What he does is places the meat on a very hot fire each side for about 5 minutes. Then he flips the meat upright and places it on a lower heat for about 30 minutes more (I'm not sure of the exact time). However the main takeaway I got was that when the cut was upright, the bone transfered the heat to the center part of the meat bringing it to a rare state.