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tyronebcookin

...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin

  • Website
  • Location: International
  • Favorite foods: grilled, smoked, slow cooked, hot & spicy, foreign in taste & in culture...
  • Last bite on earth: without choking.

The Food Lab: This Isan Thai-Inspired Sliced Steak Salad Will Knock Your Socks Off

Yeah we have that salad right here at Surin of Thailand in Huntsville Alabama. Been here for years with almost exact same ingredients. Only difference is they add some more "greens" to it than just mint and basil.

The Real Reason Sugar Has No Place in Cornbread

Constructive criticism is good. (About ads, site, whatever...) but let's stay on topic after posts.

If u don't like something non post related send them an email or start another post, or find where you can submit feedback.

Most people who have a problem with it usually start using ad blockers. I have been reading in this site so much over the years EVEN WITH THE NEW CHANGES I block out all the unnecessary stuff. It's like it doesn't even register. And for those with apple products or iPad, iPod, iPhone u can tap the lines on left hand side of URL area and read posts with just pics.

This is one of the best content sites with user interaction and comments and I don't understand the nitpicking hater attitude that some people spew on here. (I am not talking about legit criticism, I am talking about unnecessary "hate" added to it!)

If it's that much of a serious issue, cancel your membership, log out, and move on.

Now, back to cornbread comments...

The Real Reason Sugar Has No Place in Cornbread

If we wanted our southern cornbread THAT sweet, we'd drizzle honey and butter on it AFTER it came out if the oven. The author is correct. The quality AND mill of corn changed so the recipes changed to adjust for lack of sweetness and taste!

Born in Georgia and raised in Alabama we still have fine corn and grits available to us from stone ground mills. And heritage breeds of corn similar to what Glenn of Ansom Mills has done.

If I was employed to make cornbread and I was supplied with subpar or commercially milled corn (of any old variety) I would use lard, buttermilk, salt, and a touch of honey to enhance the taste to try and mimic the old school naturally sweet corn taste of yesterday.

Are the Rules of Big-Pot Blanching True?

I have noticed lately a lot of recipes are calling for salt as well as sugar for blanching asparagus. Claiming it takes more of the slight bitter taste out of them. Is it just another placebo mind trick? Or what are the effect of blanching in sugar water, and/or sugar and salt water?

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Chorizo & King Crab Meat...Father-in-law likes my Abyss pizza, I stole the idea from Pleasure Pizza in Santa Cruz California: Shrimp & Pesto (as sauce) Mozzarella, squeeze of lemon or lime on top before eating!

The Food Lab: For The Best Sun Tea, Forget The Sun

I would also suggest maybe steeping the tea bags in the simple syrup when you take it off the stove. What does your science say about that Kenji? I am wondering how the hot sugar water reacts with the tea? I haven't found there to be any drawback or "distaste" in that method either.

The Food Lab: For The Best Sun Tea, Forget The Sun

Oh my goodness, I don't think I read all the comments BUT I think the fridge brewed tea, mixed with a simple syrup is the best sweet tea! (Down here in the South the more preferred method is stove-top because that's when they mix/melt the sugar in BUT that's because most folks aren't known for mixing up batches of simple syrup) -- works easier to incorporate mint and things of that nature into the end of process of simple syrup than actually doing it with the Tea.

Chai tea latte powder recommendations?

Yep, Trader Joes. Spicy Chai Latte, hot or cold!

Cooking with 8oz Bud Light Lima-Rita's

Well I am glad to hear that, because last I checked nobody debunked or challenged Harold McGee "On Food & Cooking". Agreed, you won't get all the additive flavors past the surface, but you don't think the carbonation, hops, or barley additives in malt beverages would hinder the salt from doing its job? -- On that, I do not know...what says you?

Cooking with 8oz Bud Light Lima-Rita's

I disagree somewhat @Jebruns - The Lima-Rita's are a flavored malt beverage (which is beer), as is all 'wine coolers/breezers' in the United States. Using the beer can in a chicken does keep the chicken from drying out at least from outside exposure especially if your doing it on the grill with the cover closed or in the oven (because it produces steam)although I would agree it doesn't flavor it. Rubs and Marinates go no further than the surface of any meat (unless of course you have some enzymes that start deteriorating the muscle) and brining (and maybe injecting) is the only way to get a 'taste' into the meat past the surface based off the science of osmosis with exchanging the 'liquid' in the muscle of the meat to equal out...science of cooking...in a paraphrase. BUT the question that you have now brought me to is: "Will a malt beverage brine actually flow thru the muscle tissue with the flavor since its not strictly water and salt based?" -- "will the carbonation hinder it?" That would be one for the avid food labbers.

Cooking with 8oz Bud Light Lima-Rita's

Thanks, great Ideas. Also, I thought the beer can chicken (besides being a ballast) helped steam and keep the chicken moist? Maybe not enough to flavor the chicken, but whats left in the can could be used for a reduction to put on after...just a thought.

Any baking ideas? You ever used a sweetened drink in a bread or pastry? ~

Thanks for helping!

Do You Agree with New York City's Soda Ban?

I think its completely ludicrous that we can't just put the spotlight on the real problem, personal responsibility. You must moderate yourself. Its always blame, blame, blame. We want a free nation but we more and more rely on others telling us what to do whether its city, state, or government.

You see where this is going don't you?

Do You Agree with New York City's Soda Ban?

Its insane. People will buy two drinks. Will they make a law 'one per person'? The industry will get smarter and sell 2 for the price of one, or maybe slightly higher, and/or specials and coupons. -- And like another reader said 'what if they sell 2 liter bottles at the drive-thru...?' Or one liter for that matter.

Its like limiting contraceptives thinking people will have less sex. REALLY?

What to do with Buttermilk Powder

Add it to a breading mix for frying to enhance a flavor. Use it in a dry ranch mix, season coating, and/or dry dip mixes you add to sour cream. I have also added it to cake mixes to add that extra enhancement that nobody could 'place' but loved.

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

If you lost the bowl or container for your stick blender or 'boat motor' just use a flat bottom round coffee cup. I do, because my immersion blender did not come with it. You can use whole egg and if you have problems with the mayo just use another tsp to tablespoon of water to help the emulsion.

I would agree with others that even though there is a science to it, it's not all 'that'.

But you gotta give props to Kenji. His 'job' per se is to help people and get people 'in tha know' so they will try it and it will be demystified for them.

Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack

What about using those coolers that are plug in? Like the ones that also have car adapter plugs? The ones that also work as warmers when you reverse them?

I wonder if you could just fill one of those with water and check the range of temperature it has...(just a thought someone might want to play with)

Great food shows on PBS

Thanks for all the comments and replies.

I have found that I can even watch full length videos at some of the PBS websites both locally and nationally.

Great food shows on PBS

Thanks LauraJ I am currently located in NorCal, so I Have KQED & KTEH...maybe a few others. San Jose thru San Francisco area.

Great food shows on PBS

I was also able to find http://videos.pbs.org where they have shows of Julia Child, Maid in Spain, and Every Day Cooking. I think I will check the Video Pod-casts of PBS for food shows as well on my i tunes.

I used to watch Justin Wilson and Yan Can Cook back in the day.

Fresh Food on TV: Weekday Edition

You gave a 'nod' to not knowing when certain shows will play 'especially on PBS' but then WHERE ARE the PBS listings?

The Food Lab: A New Way to Cook Pasta?

About 20+ years ago I worked in Landry's Seafood and Olive Garden (started as saute chef worked up to MIT program - Manager in Training) and both pre-cooked their pasta, weighed and portioned, then 'baggied' it. Kept it in big square plastic cambro's with fresh date stickers on them.in the cooler. You would go to the cooler to pull what you needed for the refrigerated drawers on your line.

The method was to drop portions in pot of simmering water with basket (water was usually salted and had lemon juice) for about 30 seconds to a minute then throw directly in saute pan to add 'mis en place' to finish the heated dish.

But pre-cooking the pasta was the standard preparation, big pot of water, healthy dose of salt, cook to al dente. Drain, rinse (sometimes using ice on top) with cool water to stop cooking, let drain dry a small time, start weighing, bagging, and dating.

The Food Lab: A New Way to Cook Pasta?

Ok, maybe Ronco didn't make it, but here is an example of it: Pasta Pronto!

http://www.asseenontv.com/prod-pages/pasta_pronto.html

The Food Lab: A New Way to Cook Pasta?

Sorry people, RONCO knew this a long time ago...that's why they sold those (Plexi/fiber?) glass tubes and told you to cook your pasta in it. It came with a lid and the instructions were to pour water that had come to a boil in it, then wait so many minutes and use their 'special' lid to drain it. WOW insta pasta cooker! (sarcastically making fun of the commercial)

Of course many of you may have missed it, it came on late at night on cheap cable channels.

Help me keep my pizza dough stretched please

In addition to my earlier comment -->

As I read the other comments I would like to say that my trader joe pizza dough weighs about one pound, so my thin crisp pizza's are only using about 8 ounces of dough.

I also make my own dough, bread, and pastries from time to time...but I wouldn't knock trader joes dough. We have plain, wheat, garlic herb, and used to have a sun-dried tomato one I think, but have not seen it in a long time.

It still saves time, I call ahead and have wife pull dough from fridge for me and then turn oven on when I get in the door from work, then make pizza after shower. I have also been able to use dough and oven half hour after buying it at store. Keeping everything flour'd real well helps with it all, and no sticking for sliding in oven.

Help me keep my pizza dough stretched please

First tip about Trader Joes pizza dough, take it out of bag and seperate into two balls. Because the standard size pizza peel and/or pizza stone for using at home can only take one pizza rolled thin from half of this dough. It makes two thin crust pizzas for me. About as big round as the peel I am using.

I didn't read all the comments but I have used the pizza dough from trader joes...first you got to let the dough sit out (cut it out of bag and seperate into two balls as per my instructions above) room temp for at least an hour (I think there are still instructions on the bag for this)...then flour the counter, rolling pin, and dough ball. Start rolling it out like a pie crust...I get mine thin and round. You know because the thin round pizza dough will fill the peel (or approximate 12 inch round - my peel is about 14 inches across).

I crank the oven up to 500 (preheat) about 40 minutes before making pizza, give or take. I slide the dough unto the peel (after flouring the peel) and then give it a little shake forward and back to make sure pizza dough is not sticking. then add sauce and toppings, slide on pizza stone in oven...and wait. It ranges from 8 to 14 minutes for me.

As others have said, if it keeps pulling back or resisting stretching, wait longer as the yeast produces more bubbles and relaxes the dough so you can roll it out to where you want it without it retreating.

I got my stone and pizza peel for standard home ovens at Bed Bath & Beyond pretty cheaply, you can always use a flat sheet pan, the back of it, or parchment paper to slide the pizza in.

Hope this helps. Thin, crisp, crunchy pizza with still a little chew.

Cooking with 8oz Bud Light Lima-Rita's

Used to work for an AB distributor and have a twelve pack of 8oz Lima-Rita's at my house. Anybody used this for cooking or maybe stuffing it up a chicken (kind of like beer can chicken) and then call it Margarita Chicken? Or maybe used it in a bread or sauce? I know its kind of unusual but this IS a Serious Eats crowd!

Great food shows on PBS

I can't stand to pay for cable because I can only watch one show at a time out of 80+ channels, most of them not that great, and its a temptation to waste my time 'zoning out' in front of it when I could be cooking or learning something!

That being said, I have about 3 or 4 PBS channels that I can get on my TV. What are some of the great food shows on PBS worth watching?

I caught Rick Bayless on a show one day ('One plate at a time' maybe?) where his guest was Jacque Pepin and they shopped at the local market and cooked at Jacques vacation place in Playa Del Carmen, Mexico.

But now I have a hard time finding that show.

What else is out there on PBS?

How much do they get paid for a season of food shows?

I know that Emeril has a contract for so many million to complete so many years (2010) or so I heard...And that Food Network Star Winners get a small mini series, like 6 half hour shows. But how much do they usually get paid? And how many shows constitute a season? 10, 11, 12 shows? $500 and episode? 25 thousand a series...anybody have any clues or guesses?

Kitchen inspired soaps, what 'flavors' would you like and why!

I have been working towards some online sales projects with our catering company (exclusively yours catering [.com]) for 'lift-off' at the end of august and we have used herbs, avocado, cucumber, coffee, lavender, lemons, limes, coconut, buttermilk, goats milk. etc... you get the point. They work as exfoliates, mostierizers, nature coloring, smells...what would be your idea and why?

Haggis in the United States?

Does anyone make a good haggis here in the states? Where? What restaurant or establishment? And how is it made? (I know the basic recipe but sometimes people change it to make it better or improvise for what they have)

Why is organic important to you? Organic vs Local?

Carcinogens are highly represented by the ingredients of vegetables theirselves and trace amounts are only found in pesticide sprays. Dr Ames (who the Ames test is named after) says that media blows things out of proportion. WAY OUT. It is said by reputable sources that media is scientifically and economical idiots and should only be good for reporting the days events as facts...Scientists today (though of course not the ones that don't agree with media buzz or help to sell add space/time/papers) agree that a lot of the hype over going organic was the presses fault for trying to run with stories that were simply not true or used statistics and 'facts' from other media sources and that involves a 'circular' dependancy on unreliable sources. In fact, the governments idea of being organic is not really organic at all...why not support 'local' for the obvious reasons and let your garden grow using 'chemicals' in their proper proportions that have been formulated. lab tested, and time proven to help your garden grow?