thepictsie’s Profile
Recent Comments
Frozen Shrimp Help!!
As long as you're cooking them, there's no reason to devein them other than personal preference. It won't hurt you.
What Does Your Fridge Say About You?
I've been known to keep a dead snake in my freezer for months on end (although I don't have one there at the moment.
Pastry chef receives double hand transplant
And yes, I know it was the title of the piece. But you don't have to use it.
See more comments by thepictsie »
Recent Posts
What's Italian for ice cream (US style, not gelato)?
Posted by thepictsie, April 29, 2008 at 4:14 AM
First Thanksgiving problem: How much turkey do I need?
Posted by thepictsie, November 15, 2007 at 7:00 PM
See more posts by thepictsie »
Recent Favorites
thepictsie hasn't favorited a post yet.
Recent Polls
thepictsie hasn't answered any polls yet.
Recent Quizzes
thepictsie hasn't taken any quizzes yet.
Recent Comments | Response to Comments
meat slicer woes
Black residue from aluminum is usually from a really thin layer of grease, in my experience. Try scrubbing it with a really good degreaser.
Frozen Shrimp Help!!
As long as you're cooking them, there's no reason to devein them other than personal preference. It won't hurt you.
What Does Your Fridge Say About You?
I've been known to keep a dead snake in my freezer for months on end (although I don't have one there at the moment.
Pastry chef receives double hand transplant
And yes, I know it was the title of the piece. But you don't have to use it.
Pastry chef receives double hand transplant
That's a really fascinating story. Thanks for posting it!
However, someone who has just graduated from culinary school with a pastry degree is NOT a pastry chef. A chef runs a professional kitchen, a pastry chef runs a professional pastry kitchen or pastry department. Chef is a job title, not an educational one. As someone with a culinary degree myself, and as someone who is working towards someday being a chef, I really prefer not to see this term misused or diluted.
Tipping on takeout?
10-20%, depending on the place, how much I like it, how good the service is, etc. The Waiter at Waiter Rant recommends tipping around half of what you would for table service.
Has anyone found a replacement for Le Miu??
You might contemplating actually specifying where this place was. Say, what city it was in. And if it's a NY thing, you might consider putting this in the NY section.
'Top Chef Masters' Contestant Line-Up Announced
@thatgrrrl I'm with you! Such a low percentage of women is really disappointing.
Do you love to cook or to eat?
Embrace the power of "and" -- this is not an either-or question.
Tri-tip instructions for a vegetarian!
Get one of this style of thermometer, and a nice steak. Ask the butcher to help you pick it out.
When you get it home, preheat the oven to 375F, and heat up an oven-safe saute pan or skillet. Season the steak with salt and pepper. If you want, you can also coat it very lightly with vegetable oil. When the skillet is uncomfortable hot to hold your hand 4" above, put the steak down in the dry pan. Let it sear for about 2 minutes. You can lift up to check. You're looking for a nice, even layer of caramelization. If the steak is sticking, you don't have that yet, leave it alone. When you do get it, flip the steak over, stick the probe into the meat, in the middle, making sure it doesn't go all the way through and touch the pan. Put the whole thing in the oven. Make sure the probe is plugged into the unit at set it to alert you when it reaches the proper temperature.
To determine the proper temp, ask your BF how he likes his steak cooked. Look that up on a meat temp chart, and subtract 5 degrees from the low end of the range. Hot meat will continue to cook after you take it out of the pan. It's called carryover cooking.
When the alarm goes off, take the pan out, remove the probe, put the steak on a plate, then put all the sides on the plate, and serve. The steak should have at least 5 minutes resting time between when you take it out of the over and when your BF starts eating it.
Steak is actually pretty easy to cook, even for those who can't eat it. You don't have to, since you can cook by instrument.
No Beets Will Grow in the White House's Organic Vegetable Garden?
Perhaps he has, and still doesn't like them. Some people don't, you know, no matter how nicely-prepared the beets are.
Morels - where did I go wrong?
Actually, morels are one of the few mushrooms I recommend actually soaking for about 30 minutes in cool tapwater before cooking. You might want to agitate them once or twice, too. Morels are always foraged, so they're a lot dirtier than farmed mushrooms, and those pockets really hold onto the dirt. Plus sometimes they can have bugs or worms, which the soaking will also rid them of.
Buttermilk substitute
If you're mostly using it for baking and pancakes, it does come in dried powdered form. Just add water!
Your info or opinions re: an education at The Art Institutes
I graduate from Art Institute of Seattle last year with a culinary degree, and I would advise against attending an AI school for the next few years. Corporate has recently set a standard curriculum, and it will take another two or three years at least before the kinks get worked out of it. Right now, there are a lot of things missing from the basic courses that ought to be there, and it will be difficult to get a good education. In a few years, when the AIs have managed to straighten out the kinks in the new curriculum, they'll be pretty good schools again.
Ostrich — the other red meat!
I've only had ostrich once, when one of the chefs at school managed to snag us a steak, seared it, and let everyone have a bite. Wow, SOOO good! I'm in!
Help! Any good, inexpensive West Side restaurants that can accommodate 20+?
Y'know, since you didn't actually put this in the New York section, you might want to specify the city you're looking in.
Really missing the point
I'm not going to give you a break, either. Not only is it not possible to enforce it constantly, but a ban doesn't fix anything. Your kid needs to be responsible for knowing what he puts in his mouth; it's not the job of every other child in the school. I knew a girl once who was deathly allergic to tomatoes. Should we ban all tomato products from schools, to protect her? People have deadly latex allergies, and bananas and avocados can trigger those; should we ban those? It's possible for people to have deadly allergies to just about anything. Soon, there will be long lists of things banned, and the bans will get more and more difficult to enforce.
It gets absurd.
Look, of course you're worried about your kid. But the world is not going to go nut-free to protect the small number of people who have deadly allergies to nuts, and your child should be prepared for that world.
Possible to make thick crust pizza at home?
You might try using a cast iron skillet as a pan, too.
Uncommon food allergies that nobody believes?
I'm also allergic to avocado. It's an allergy that I developed in adulthood, and I used to love them, so when I encounter that raised eyebrow, I usually start complaining about how much I miss guacamole, but how the projectile vomiting just isn't worth it... Those looks change pretty quickly, and I get a little revenge.
In search of: the perfect Tartare Sauce recipe
Have no additional recipes to add, I will merely note that the sauce is tartar, the raw steak dish is tartare.
Help: The Beans in My Soup are Hard
Next time, soak your beans ahead of time. Because once you start cooking, nothing really speeds it up.
Potato-Broccoli-Cheddar Soup, Without a Lot of Milk?
...seriously?
Simmer diced potatoes in stock until they're tender. Pull out enough for any lumps you want, and puree or mash the rest (roughly is fine). Throw in your cut-up broccoli, the reserved potato chunks, and your seasonings. Simmer until the broccoli is tender (the smaller the pieces are, the faster it goes). Add a handful of grated sharp cheddar.
Mellow Mushroom: An Unlikely Southern Tradition
You've clearly never lived in the Bible Belt, and have some faulty assumptions about the people there. They're still people, and they still do all the same things people do in other places. There are still stoners and queers and freaks in the South, I promise. The big difference is that the people who are likely to object to something like the Shroom are a whole lot less likely to notice the references.
Mellow Mushroom: An Unlikely Southern Tradition
Why are you surprised that there are pot smokers in the Bible Belt? Hadn't you heard that most of the old moonshiners have started running pot as well?
Slow Cookers -- Hot or Not?
I use my crockpot to make oatmeal, mostly. 1c steel cut oats, 4c water, 1/2c half and half, throw it all in overnight on low, and you have very nice oatmeal when you get it.
Uncommon food allergies that nobody believes?
I am allergic to raw mushrooms, can't eat anything that has been cross contaminated with it. I ate some fresh veggies that had a few flecks of mushroom in it that I didn’t see and within 5 minutes it had triggered my asthma, my mouth swelled up and the lips, tongue and all the rest of the symptoms that go with it. I can eat them when they are cooked though and I now love canned mushroom, since I can’t eat the raw thing anymore. I can’t even handle raw ones (my husband hates mushrooms) so I can’t eat them freshly cooked unless I go out.
I have found that since I have given birth to my twins 3 years ago that my allergies and asthma have gotten exponentially worse. I can’t even be in the same room with cats, dogs, any animal with hair. My allergies to the great outdoors have had the same consequence. I also have developed an allergy to Celery, I have the same reactions as I have to mushrooms but I stopped eating it, so I haven’t found out if it gets worse with every exposure.
My main concern right now is that I have a reaction when I eat in combination tomatoes and bread. I can eat bread alone and tomatoes but when they are eaten in the same meal I get an overwhelming reaction to throw up. It can be as mild as a slight queasiness or I can start to throw up. I have looked and looked but I can’t find anything anywhere that mentions allergies when foods are combined. Since the birth of my twins the tomato and bread reaction has gotten worse as well. I have never cared for pizza because it always left me feeling sick afterwards which I just thought that it was the grease in it.
I feel like an idiot when I say anything about the t&b thing....I know it is not in my head but nobody has heard of it and people just think I am being picky. Since I was about 13 apples have made me feel the same way. Sometimes the reaction is worse than other so I will every once and a while eat a bit of an apple but never a whole one. The T&B reaction is worse than the apple one though because my mildest reaction to T&B is the worst I have had to apples.
Served: Every Night Waiting Tables
This blog is great!! Check out www.stuckserving.com for similar stories!!
Uncommon food allergies that nobody believes?
My aunt is allergic to corn! She can have things with High Fructose Corn Syrup and the like, but things like corn tortillas and such give her an allergic reaction.
I myself am not allergic to anything, but I am very sensitive to certain foods, like candy that is strongly grape or pineapple flavoured or oily tree nus (I love cashews, though). I can't eat doughnuts, certain cookies, or cake unless I'm craving it. All of these foods (plus some others I'm not thinking of) give me bad headaches that progress into strong migraines if I don't treat it with something strong near the beginning. It's even worse if it's hot, if something's on my forehead, or if I'm staring at a screen (I.e. TV, Gameboy, computer...)
My youngest sister is allergic to nectarines. It was way worse when she was younger, though. She would break out into hives all over her face.
My other younger sister has wierd time periods every few years where she's violently lactose intolerant. It usually leaves in a few months, though.
My grandmother (on my mom's side) is (was) lactose intolerant, and so is my father. I find it strange that I'm not.
My grandmother used to drink milk every day when she was younger (teens, I believe) but one day she just woke up and was lactose intolerant. She couldn't have ice cream, or even too much cheese. She was like that for 30-40 years. In the last year or so she hasn't been lactose intolerant at all. It just disappeared, oddly enough.
Another one of my aunts is allergic to tree nuts, but she can have small portions of walnuts.
Whew! That was a fun (long) post. I guess my entire family is weird. O_o
Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates
In all things... moderation.
Just look at a hot dog - doesn't take a PhD in anything to be able to tell they can't be healthy!
From http://www.preventcancer.com/consumers/food/hotdogs.htm - "The study found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia. A strong risk for childhood leukemia also existed for those children whose fathers' intake of hot dogs was 12 or more per month.... Recommendation: Do not buy hot dogs containing nitrite. It is especially important that children and potential parents do not consume 12 or more of these hot dogs per month."
Really!? 12x p/month!? R u serious!!?? I guess if one eats 2x hot dogs twice a week, that'd be 16, but really, hot dogs shouldn't be part of anyone's staple food. Buying em weekly, curb back to monthly :-)
Meat guy sounds like a scientist working for a meat company doesn't he? His comment read very reasonably until he wrote "Meat processors can't make money if they do not treat their animals humanely." What a load!
Best TV Chef? Worst TV Chef?
I miss "Microwave Master" with Donovan Jon Fandre, "Capril's Kitchen" with Caprile Pence, "Cooking Monday Through Friday" with Michelle Urvater and "Sunshine Cuisine" with Jean-Pierre Brehier.
As far as the worst, I would rather watch the chef on "The Muppet Show" than Alton Brown. David Rosengarten was so much more professional and didn't rely on forced humor.
meat slicer woes
I know what you mean. I've got a pile of junk that I try to stay away from. Like anyone else, I could probably write a book on the subject.
meat slicer woes
nah, i haven't used it since.... i try to stay away from it these days....
i'm too busy to bother.... but thanks for asking grumpy.
meat slicer woes
Any luck with that thing yet, Pooch?
meat slicer woes
Pooch, terribly sorry for your woes. I went to Jack's butcher shop previously and had them thoroughly inspect through it. They found no structural damage so that's a plus. I guess just clean it down with a lot of might and cleaner and hope for the best.
Has anyone found a replacement for Le Miu??
I use to live in NYC and swore by LeMiu! I was a regular and the they knew me by name. The thing I loved most was the yellowtail jalapeno roll and the Cucumber Zen drink. I cannot find it anywhere else! I was very saddened on Friday when I went into NYC in order to eat at my favorite sushi place...to only see it was gone!!! Thank you kyster for recommeding another place that serves the yellowtail jalapeno roll (hopefully like LeMiu). If anyone has an idea where I can get a cucumber zen drink or possibly a recipe I could use it. I am getting married next year and was planning on having my speciality drink be the Cucumber Zen!! My plan on Friday was to ask them for the recipe...but instead I got nothing :( Please someone help...
What Does Your Fridge Say About You?
My frig says CHECK THE DATES ON THESE THINGS! It also says this woman will buy anything new or improved!
meat slicer woes
If all else fails, tear the thing down and soak the parts mineral spirits for a day or two, then wash them up with a detergent. You'll need a metal container big enough for the job and you will want to do this out in the garage or back yard. You can get the mineral spirits at any paint shop or a place like Loews or Home Depot.
meat slicer woes
@bagel - you must have seen me comin'.... is that why you got rid of it? i think it's just some kind of leaching factor from the metal....
i scrubbed the damm thing down with bleach..... so there's no real grease on it .... but i'll do it again....
meat slicer woes
Did you buy it from me? Mine kept leaving black marks on my food, so I sold it to some random kid.
Frozen Shrimp Help!!
And no, I think it'd be fine to use with the above cooking recs. I hope it worked out perfectly for you, but I've wondered why you posted this while the bag was already open.
I'd be a lot more worried about an open bag of shrimp sitting around for an hour (before your first response), than I would be about veins, etc. The information you're seeking is available within seconds all over the intertubes. Why you'd risk all of this here is beyond me, but hey, welcome! :)
Frozen Shrimp Help!!
Tips:
If you're in Spain, learn more Spanish.
If you're a foodie in Spain, learn more Spanish with an emphasis on food-related terms.
Then, ask more questions, like:
Camaron fresco, por favor?
They're fresh. They need some treatment, per your choice. Maybe deveining. Since they're fresh, yes, they need cooking.
Not too hard.
Frozen Shrimp Help!!
I'm with JerzeeTomato. It sounds like they are ready for the Paella pan.
I would poach one in water separately first, just to make sure you are pleased with the flavor, before adding to the paella, though.
If you are pleased with the poached shrimp, add it to the Paella during the last several minutes.
Enjoy!
~ Paula
Frozen Shrimp Help!!
Add it in the last 3 mins before you serve to warm it thru and yes taste it first before you do.
What Does Your Fridge Say About You?
My fridges (I have 3 & 3 teens) say that I have OCD (they are immaculate) , shop sales with coupons and am always ready for a party. No leftovers, when there are any they are immediately vacuum sealed and frozen. One fridge is dedicated to cans of every soda and several brands of beer. Each freezer is dedicate to one thing, veggie and frozen diet meals, one is leftovers and ready homemade meals the other vacuum sealed meats, and misc. Scary how a fridge can speak for who I am.
What Does Your Fridge Say About You?
My fridge says that I'm a single, health-conscious woman: lots of yogurt, produce and Diet Pepsi.
The freezer says I keep buying backup meals (ie, Lean Cuisine, frozen dumplings, edamame) that I never use.
What Does Your Fridge Say About You?
My fridge is upset with me because I am not exciting enough to have a rattlesnake curled up, as if sleeping!, in my freezer.
What Does Your Fridge Say About You?
I have a "vintage" can of Billy Beer (named for Pres. Carter's brother Billy) from the 1970's. It comes with us whenever we move. Someday, someone's going to open it by mistake!
What Does Your Fridge Say About You?
I'm on the OCD list too:
I like to keep things where I believe they should go.
When my OH grocery shops and puts it away I end up taking it ALL OUT and putting it back the way I like. haha so sad but it makes me happy :)
Mine's usually full of produce too, lots of pickles, condiments. My fridge NEVER has sodas, or preserved sandwich meats like a lot of the pictures show...eeew. Not my cup of tea. Rather juices and nectars.
My freezer is jammed with all of my veggie trimmings, I save them for stock! If you haven't already heard my tip. And my fathers hunted game.
Interesting topic Lizy Yagoda, thanks for posting it!
What Does Your Fridge Say About You?
My fridge says I shop like a European, 2 or 3 times a week: There isn't much in it. My freezer says I'm frugal. It's full of things waiting to become stock, chicken fat waiting to be rendered, parmesan rinds, etc.
Recent Posts
What's Italian for ice cream (US style, not gelato)?
Posted by thepictsie, April 29, 2008 at 4:14 AM
First Thanksgiving problem: How much turkey do I need?
Posted by thepictsie, November 15, 2007 at 7:00 PM
Recent Favorites
thepictsie hasn't favorited a post yet.
Polls
thepictsie hasn't answered any polls yet.
Quizzes
thepictsie hasn't taken any quizzes yet.
Black residue from aluminum is usually from a really thin layer of grease, in my experience. Try scrubbing it with a really good degreaser.