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What Is Your Favorite Cream Soup?

Just tried a cream of carrot, with bacon. Awesome combination. First, boil carrots and onions in chicken stock, then puree it. I added some garlic powder, a splash of lemon juice, and heavy cream. Sprinkle it with chopped bacon.

Dec 26, 2012
greese in General Topics

Broccoli cheese soup

After you have pureed the cooked broccoli, onions, stock and cream, and melted the cheese into it, if it's still not thick enough for you... then that's what corn starch is for. Just dissolve it first into cold water.

Dec 26, 2012
greese in Home Cooking

Cant get deBuyers to properly season

Here is some scholarly info that might help to understand how food sticks to metal pans:

Basically, the cold proteins like to adhere hot iron. If you can put a layer of hot oil between the metal and the food, then there are fewer points of contact, hence less sticking. And if that oil is hot enough, then the very fast vaporization of the moisture can form an additional layer of steam.
When an iron pan is "seasoned", some of the oils become polymerized, and form a tough layer at the pan surface that is much less adhesive than is the bare metal. Until you wash it with detergent, which will remove that layer.
It took me a while to get a good, clean, polymerized layer on my 12" cast iron skillet, but it is now my go-to pan for putting a high-temperature sear on a piece of meat- much hotter than I dare go with Teflon coatings. I clean it afterward with only hot water and a paper towel.

Feb 27, 2012
greese in Cookware

Moving to Charlotte. Afraid of the food

We moved out of Charlotte in 2008, after living & eating there for 39 years. Firebird's (in Stonecrest) was always fun & noisy, with great steaks. We also often enjoyed the Bonefish Grill on Carmel Rd- a chain restaurant, no less. Try their house salad, mussels, and bang-bang shrimp. Also, a glass of King Estate pinot gris.

Nov 09, 2009
greese in Southeast