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What's the difference: roast or bake?

Thanks for all the suggestions. Following up on paulj's suggestion, I went back to the owner's manual which says both for Bake and for Roast: "Both the upper and lower elements cycle to maintain the oven temperature."

But for Roast (only), the manual adds the following: "Roasting uses more intense heat from the upper element than the lower element. This results in more browning of the exterior while the inside remains especially moist."

I guess it's Roast for large cuts of meat, but probably Bake for most other oven applications. I think I'll try to see if Roast makes a browner, crispier crust on a casserole.

Sep 16, 2008
gudpal in Home Cooking

What's the difference: roast or bake?

My new oven has a temperature selection knob -- pretty standard -- and another where I can choose convection, or broil, or fast heat, etc. But there are also two different settings (ROAST and BAKE) that seem the same to me. Is there a difference when I choose one over the other? If I use 'roast' for meats, say, and 'bake' for cakes and cookies, then which should I choose for a frozen pizza? How do I choose?

Sep 15, 2008
gudpal in Home Cooking

Seeking veal/mushroom meatloaf that Franey/Claiborne published many years ago

Is this what you're looking for? It's from April 25, 1982, and bears both names. You can access it at the New York Times archive.

Sep 08, 2008
gudpal in Home Cooking

Where can I buy large reusable grocery bags?

To me the best -- and I've tried most of them -- are those you can find at in a range of colors. They are lightweight, fold up into little pouches for your bag or pocket, and hold an enormous amount of bulk and weight. Try them: they're really great!

Aug 24, 2008
gudpal in Not About Food

ISO Horlicks Malted Milk Tablets

I have ordered them online from The Vermont Country Store:
They're very reliable and carry lots of wonderful -- yea, nostalgia! -- products. Happy hunting!

Aug 15, 2008
gudpal in San Francisco Bay Area

Lingonberry Preserves

My favorite -- and money-saving -- way to use lingonberry preserves is for my morning yogurt. Instead of buying expensive little pots with so-so fruit, I buy large containers of plain fat-free yogurt, then each morning: a few generous tablespoons of yogurt get spooned into a small bowl and this gets topped with a scant teaspoon of the preserves. Voila! A healthy, minimally processed and decidedly yummy start to the day!

Aug 14, 2008
gudpal in Home Cooking

Help! What to do with leftover cabbage, potatoes, carrots from corned beef dinner

Colcannon! Wonderful Irish potatoes-and-cabbage fry, easy to add carrots too. Here's a link to only one of many, many recipes you can find in a Google search on 'colcannon:'

Colcannon! Yum, yum!

Apr 19, 2008
gudpal in Home Cooking

Your quinoa recipes

Here's my favorite, very easy, extremely forgiving quinoa dish.

Turn on the oven to 400 degrees. In an 8x8 pyrex dish, put in 1/2 cup to 1 cup quinoa then add double that amount of low-sodium chicken broth. Place 3 large or 4 smaller chicken thighs on top, skin side up and sprinkle them with salt and pepper. Also a little smoked paprika, if you like. Top all with one thinly sliced chorizo sausage, one thinly sliced lemon, and a handful of oil-cured olives or chopped olive pieces. Bake for one hour. All of these ingredients, quantities and details can be flexed this way and that; it's all good. Enjoy.

Mar 07, 2008
gudpal in Home Cooking

Wanted: A Cookbook To Curl Up With [Moved from Home Cooking board]

Here's one that meets your specifications: "filled with great pictures and recipes, but is also good to read from cover to cover." I'm on my second reading now and am still amazed at how wonderful it is; I read it after climbing into bed at night and I have the most delightful food-and-cooking dreams! The book is "The Kitchen Diaries: A Year in the Kitchen with Nigel Slater" and it was published by Gotham Books in October of 2006. Ahhhhhhh.

Nov 05, 2007
gudpal in Food Media & News


I'm mystified: why would you want to grind butterscotch?

Jun 23, 2007
gudpal in Home Cooking

Kaiseki Ryori in Tokyo

I would recommend Kozue Restaurant in the Park Hyatt Shinjuku Hotel. Your hotel desk (if you're not staying at Park Hyatt yourself) should be able to make a booking for you. English is a viable option and the food is really quite good kaiseki ryori indeed.

Jun 16, 2007
gudpal in Japan

is there a cupcake phenomenon in sf like in la?

Kara's Cupcakes is on Scott Street, between Chestnut and Lombard. Wonderful flavors, prime LOCAL ingredients. Their website is:

Jun 12, 2007
gudpal in San Francisco Bay Area

Marina Farmers Market?

There has been a continuing spat between promoters of the market on Saturdays Fillmore and Chestnut and those favoring a return of Tuesdays on Steiner between Chestnut and Lombard. The last I heard, the Tuesday group may have won their case and there may be a 10:00am-4:00pm market on Steiner beginning early July. Let's hope something can get going before the season ends! I miss having a local market.

Jun 11, 2007
gudpal in San Francisco Bay Area

Chartreuse Liqueur as ingredient

Sounds interesting! Do you use Green Chartreuse or Yellow?

Jan 25, 2007
gudpal in Spirits

My First Tin of Old Bay: What should I make??


Jan 05, 2007
gudpal in Home Cooking

My First Tin of Old Bay: What should I make??

fiftyfootgirl: care to share the "recipe for a savory nut mix using Old Bay" you mention? I have a tin of the stuff and would love to try something like this. Thanks in advance.

Jan 05, 2007
gudpal in Home Cooking

Teach me about chocolate bread!

A quick google search on 'chocolate bread' brought several possibilities, like the following:

Happy hunting!

Nov 28, 2006
gudpal in Home Cooking

Satsuma Tangerines: any sightings yet?

A big load of large and fine-looking satsuma mandarins was available yesterday at Marina Supermarket on Chestnut Street in San Francisco.

Nov 03, 2006
gudpal in General Topics

What is mac and cheese to you?

Mmmm. A pound of elbows cooked, a pound of Velveeta coarsely grated, mixed together in a Pyrex casserole dish with a little salt and pepper then topped with crushed Saltines. Baked at 375 until bubbly and gloopy throughout and slightly crisped and browned on top. Mom's macaroni-and-cheese. Sigh.

Nov 01, 2006
gudpal in General Topics

Etiquette question regarding comped meal

I don't get it: what's the logic of doubling the tip if the meal is comped? Did the server(s) work twice as hard just because the owner picked up the tab? It doesn't make sense to me at all.

Sep 26, 2006
gudpal in Not About Food