From Talk
Posted by souvenir, January 12, 2008 at 5:05 PM
In my dark cabinet live bottles of: olive oils, vinegars. Once I open mustard, I move it into the fridge. So when I mix these ingredients together, and add mustard (salt and pepper), I feel the need to refrigerate the leftovers if I make more than I need that night. Then, the next time, I forget that the mixed dressing is there, and end up with yet another batch in the fridge. Or when I do remember, the oil inevitably has solidified and I'm not able to use that batch right away, and there I go, again, more of a mix.
Recently I read this, which appears to say it is fine to keep prepared mustard at room temp if used within a month(contrary to the directions on bottles/jars):
http://homecooking.about.com/od/foodstorage/a/mustardstorage.htm
So- what do you do? I'm not talking about huge batches. If I kept it at room temp, I would probably use the rest within a few days to a week.
From Talk
Posted by souvenir, January 5, 2008 at 6:59 PM
Hi all,
I have tried the 2 cast iron pans on top of the cooktop method and it really doesn't make a good enough panini for me. I have heard similar reactions from people who have the stovetop Le Creuset or Mario Batali versions, so I have decided to focus on the electric panini makers or grills.
I'm currently looking at the Cuisinart Griddler and the Breville Ikon Panini Maker. I have also heard positive things from people who have been using Villlaware models for a couple of years. Other people love their George Foremans, but I have also seen less than stellar performance at a friend's house.
I am not looking to grill meat or fish. We live in California and use outdoor gas or charcoal bbqs year-round and in all kinds of weather (okay, not during yesterday's 60+ mile/hour winds).
I just want to make one to two at a time, either pressed paninis with grill marks, or grilled cheese sandwiches with no grill marks. I assume this means I need a model that has grill and smooth plates. I really hope to hear from people who use their preferred solution frequently. Thanks in advance for sharing your experience!
From Talk
Posted by souvenir, December 13, 2007 at 1:08 PM
I've cooked various standing rib roast sizes over the last couple of years (~4, 8, 12 lbs). This Christmas, we have the largest number of people coming to dinner : 18 (so far).
I've been debating about whether to purchase the whole 7 bone standing rib roast or to ask for 2 roasts from the loin end, described as the most tender and flavorful section. We aren't going for "prime" grade; these are "choice" grade roasts. Your thoughts, opinions on this are much appreciated!
Website:
Location:
About: Northern California
Favorite foods:
Last bite on earth: