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ski_gpsy's Profile

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Storing butter outside of fridge

Me too, I buy butter in bulk and freeze it. Then I leave it on the counter at room temp. Never had a problem doing either.

Best store bought desserts

We don't usually have dessert with dinner, but when we're in SoCal I plan casual get togethers just so I can serve Edward's Key Lime pie for dessert!

Feb 02, 2015
ski_gpsy in General Topics

Pressure cooker / slow cooker which is NOT non-stick

The Instant Pot has a stainless steel insert instead of nonstick (Instant Pot 1000-Watts 7-in-1 Pressure Cooker IP-DUO60, 6-Quart)

From Amazon: "7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer"

I LOVE mine!

PS There are some videos on YouTube about the Instant Pot that are very informative.

Jan 30, 2015
ski_gpsy in Cookware

Slow-Roasted Prime Rib au Jus

mrshlovesjesus - I had the same crisis, my roast was done 3 hours early! Panicking, I pulled it out and let it sit until the internal temperature stopped rising, while I scoured the internet for help. I read about wrapping it in foil and a fluffy towel; putting it in the refrigerator; and a number of other suggestions. What I ended up doing was putting it in my slow cooker on WARM with 1cup of liquid (I used the au jus).

After 3 hours in the slow cooker the internal temp remained exactly the same - the roast had stayed hot but it hadn't cooked any more! However I was too afraid to hot blast it at 450* so I served it. It was DELICIOUS!!! Perfectly done, and super moist and incredibly tender. The only difference was the crust was not dry, it was moist. The crust was dark brown and flavorful, and no one noticed that it wasn't dry.

If I ever have another roast finish too early I'll do the same thing, only next time I won't hesitate to hot blast finish it.

Jan 02, 2015
ski_gpsy in Recipes

Best pasta sauce in a jar?

MID'S meat sauce by the case on Amazon. (Free shipping!)

Nov 12, 2014
ski_gpsy in General Topics

Rice Cooker - NOT non-stick?

Hi bemafu, just wondering how you liked the Instant Pot IP LUX60?

Nov 10, 2014
ski_gpsy in Cookware

best coffee brand, period!

America's Test Kitchen just aired an episode tasting-testing "Supermarket Medium Roast Coffees" so as of this post it is still available for viewing on their website.

Peets 'Cafe Domingo', and Millstone 'Breakfast Blend' tied for winner.

Oct 25, 2014
ski_gpsy in General Topics

Best pasta sauce in a jar?

Oh yeah westsidegal! That says it all. My first sportscar HAD to be a stick (and was IMPOSSIBLE to get out of in a short skirt and heels!). Nowadays I savor my high-performance luxury ride!

Same way I feel about outstanding jarred pasta sauce (Raos), and premade fresh pastas. They're just some of the little things that make Life easier, and even better IMO!

Oct 08, 2014
ski_gpsy in General Topics

Fondue help

I live in a ski town and fondue is always popular. It's warm, which is nice when its cold outside, its comfort food like mac and cheese but without the mac, and its convivial - people congregating around it and sharing something yummy and fun. And depending on where you set it up, it can also direct people OUT of your kitchen workspace!

This recipe here on is a classic. I have learned not to mess with it (I do add the Kirsch). However for our healthier oriented friends, along with the french bread, salami, ham and potatoes, I also put out parboiled asparagus tips, carrots, haricovert, and raw zucchini.

Aug 03, 2014
ski_gpsy in Home Cooking

New York Times Magazine article about Chowhounds

Thank you c oliver.

I was surprised that I didn't find a thread about this article. When I did a search for "New York Times Magazine" there was nothing. After reading the thread you linked I see why.

Thanks again.

May 05, 2014
ski_gpsy in Food Media & News

New York Times Magazine article about Chowhounds

I just read an interesting and entertaining article in the NY Times Mag food and drink issue "Here Comes Dinner" (Oct 20, 2013) about Chowhounds and this site.

In the article titled "Los Angeles: Goat-Stew City, USA" author Nathaniel Rich has an interesting perspective on us and even quotes a number of hounds by name.

The article can also be found online at:

Any thoughts fellow Chowhounds?

May 05, 2014
ski_gpsy in Food Media & News

Perfectly Melting Cheese

Rather than having to go out and buy a gram scale to make your Nachos recipe, why don't you just give us the conversion measurement?

Jan 10, 2014
ski_gpsy in Recipes

Cutting/peeling butternut squash

What did you use to peel it?

Oct 10, 2013
ski_gpsy in Home Cooking

Cutting/peeling butternut squash

If I have to cut a raw hard squash I use a 10" chef's knife with a thin blade (and I sharpen it beforehand) and then I smack it with a rubber mallet. Like butter!

Oct 09, 2013
ski_gpsy in Home Cooking

Cutting/peeling butternut squash

I like using a grapefruit spoon on a raw squash. That serrated edge is great for scraping out the strings.

Oct 04, 2013
ski_gpsy in Home Cooking

37 million dead bees in Canada

Don't you mean Congress?

Barilla Pasta anti-gay comments

I will have no problem boycotting Barilla, I think their pasta is lousy. Never eating at a Chick-Fil-A has been easy because I don't like to consume the scary chemicals they put in their food, especially Dimethylpolysiloxane (a type of silicone used in caulks and sealants, as a filler for breast implants, and as a key ingredient in Silly Putty).
However, if Haagen Dazs were to suddenly come out with an ignorant, hateful political stand I could be in trouble.... ;)

What's the best halibut dish you have had?

Am making Ina's Mustard Roasted Fish tonite but only because I have to STOP making her Herb Roasted Fish! I made that recipe 3 times the first week I tried it! OMG! It is sooo delicious and sooo easy!

-Halibut (or other mild white fish) seasoned with S&P, place on parchment and drizzle with EVOO and lemon juice. Place 5 green olives next to the filet and 3 large thyme sprigs on top of it. Roll the edges of the parchment together to form the pouch, and roast on baking sheet for 15 minutes at 400.

I've also tried it with Salmon and Red Snapper, but meh. The milder flavor of Halibut or Talapia really allow the lemon, thyme and olives to shine thru.

Sep 20, 2013
ski_gpsy in Home Cooking

Foodsaver non-sealing bags problem~

Good tip Monavano about NOT storing in the locked position. I didn't know that.

I do know that I need a new gasket, but after a few seconds of not sealing, I remember to remove the gasket and wet it so that it plumps up. That will keep it sealing until I remember to order a new gasket!

Jul 22, 2013
ski_gpsy in Cookware

Mineola, a citrus fruit

I know this is an older thread but if anyone is still following, are you familiar with the Sumo Orange? I've been hearing alot about them and I'm trying to decide which orange tree to plant in my SoCal yard, Mineola v. Sumo.

Any thoughts?

Jul 20, 2013
ski_gpsy in General Topics

Storing butter outside of fridge

I received a butter keep that I have used for years and I love it. It consists of a butter holder with a lid that sits inside a larger dish of water. As the water evaporates it keeps the butter at a cool temperature, soft and easily spread, but never melted. I don't know the chemistry of how it works, but it does.

Favorite Pressure Cooker recipes

Omg AmyH, I could eat the photograph these look so good!

Apr 14, 2013
ski_gpsy in Home Cooking

Your Favorite EASY Recipes

I just made this Taco Soup for a crowd and marveled again at how easy it is, how delicious, and how many it feeds. Since it's soooo easy I thought I'd post it here on the EASY RECIPES thread.


In a LARGE stock pot brown 1pound lean ground beef or turkey (add 1TBS butter for turkey). I add in 1 large onion chopped. When meat is hot sprinkle with 1 envelope Taco Seasoning. You are now done cooking!

Open and add undrained one16oz can each;

-pinto beans

-kidney beans (or black beans, or any other beans you like. I also add a can of Garbanzo beans) 


-cream style corn

-diced stewed tomatoes 

-diced tomatoes with chilies

-Sprinkle in 1 envelope ranch style dressing mix

Heat thoroughly til bubbly. That's it!

Ladle over tortilla chips and serve.

I put out bottled hot sauce (I use Cholula) and toppings of;

-mexican mix shredded cheese
-sour cream
-black olives
-chopped canned jalapenos
-chopped scallions
- fresh cilantro
...and anything else you like.

Makes 5qts - feeds alot. Deeeelicious!

As hokey as it sounds with the packets of taco mix and ranch dressing, it turns out so delicious you'll be surprised. And you'll get great response, I guarantee it! Don't break up the meat too much, keep it chunky. And most importantly, use FRESH cilantro, if you like cilantro.

Even better the next day, and freezes beautifully.

Mar 30, 2013
ski_gpsy in Home Cooking

Slow-Roasted Prime Rib au Jus

Cooks Illustrated has a similar recipe titled 'Slow-Roasted Beef with Red Wine Pan Juices'

The significant differences between these two recipes are; CI- Oven set at 250 instead of 200. Cook to internal temp of 110 instead of 120. Do not remove the roast and let rest, rather leave it in the oven and turn temp to 500 to sear the crust and the roast reaches an internal temp of 130. CI- Then remove roast and let rest while you make the jus.

I have made the CI roast and it was fabulous, 5star restaurant quality. I am eager to try this Chow version next.

@TxGriffLover, You want whatever setting on your Breville oven that will approximate 200degrees on a lower rack in a conventional oven.
I would go ahead and use convection.
Most important of ALL is a digital thermometer with an external cord and readout.
Oh, an make sure you use an ACCURATE oven thermometer, well positioned to monitor the interior temperature of the oven closest to the roast. The goal of low roasting meats is to keep the temperature low and consistent, so the meat is tender.

Feb 25, 2013
ski_gpsy in Recipes

Gluten Free Bechamel

Has anyone tried using masa harina to make homemade pasta?
Or maybe for pizza dough?
Would masa harina work for either of them?

Feb 20, 2013
ski_gpsy in Special Diets

Microwave Corn for Easy Shucking, Zero Silk

Excellent point htraveler and BonnieR. The only corn I microwave or grill in the husk is organic. The pesticides in conventionally grown produce are toxic enough without heat-infusing further them into my food.

And the same goes for the moistened paper towel I would wrap the shucked ears in to microwave them. I use dioxin-free paper towels for that because dioxin bleach is intensified at microwave temperatures.

For the same reasons I never microwave anything in plastic, or using plastic wrap.

It's shocking to me how much poison we unknowingly put into our bodies every day, especially during cooking. And it's so disheartening, actually scary, that pesticide manufacturers and household product producers, and food container companies don't warn us that heating and even storing our food in their products can cause dangerous toxins to be released into the food we eat.

It's the same reason that in a restaurant I only squeeze the lemon's juice into my water, and don't float the whole waxy, pesticide covered wedge in my drink.

I try to do the best I can to counter the barrage of chemicals used in food production today, especially those that are intensified during cooking.

Jan 11, 2013
ski_gpsy in Features

Favorite Pressure Cooker recipes

Ok AmyH, I finally had an actual recipe to follow and I did. OMG! What flavor! What a feast.

The hot Italian sausage really added the flavor boost.

Thank you for sharing!

Dec 15, 2012
ski_gpsy in Home Cooking

Favorite Pressure Cooker recipes

Thank you Mild Bill for your PC recipe (or close to it). I have thoroughly enjoyed the preceding discussion on PSI and the engineering and chemistry of pressure cookers, however now I have an actual recipe to try in my new PC.

I also found your comment about collagen interesting because now that I think about it, it was probably collagen that made my PC chicken soup thicker than the traditional stove top broth style.

And Caroline1, thank you so much for all your tips. Especially the one about pork skin. I always knew that pork skin was a wealth of flavor but no matter how I cooked it I always ended up throwing it out because I felt it was inedible. I can't wait to do my New Year's Day Black Eyed Peas and Ham Hocks in the PC.

Am still needing actual recipes for the PC. I understand that all of you 'seasoned' chefs (pun intended) can just casually toss a little of this and a little of that into the PC and create something amazing, but this PC newbie still needs measurements.

So if you have something you really love in the PC, and the recipe for it, I would love to have it. I am so eager to use this amazing cooking machine.

...and Thank You chowhounds in advance.

Nov 30, 2012
ski_gpsy in Home Cooking

Having my first lobster fest at my house....

I like Braggs Raw Unfiltered ACV (in health food stores and some supermarkets). It has more apple flavor IMO, and is a little softer.

Nov 30, 2012
ski_gpsy in Home Cooking

The Taste Test Thread


Toward the end of the Thanksgiving holiday I ran out of leftover turkey so I thought I'd try braising some turkey pieces using ATK's 'Braised Turkey With Gravy' recipe, rather than roasting a whole bird...again. As per instructions I brined breast, legs and thighs for 6 hours in 1c salt + 1c sugar + 1gal water. But just before cooking, last minute guests made me add another thigh (un-brined) to the recipe .

The brined turkey meat was delicious and surprisingly full of flavor. In comparison, the un-brined meat was tender and moist, but flavorless as poultry can be.

The result; I'm a believer. I'm a convert to brining.

BTW, the ATK 'Braised Chicken With Gravy' does produce copious amounts of delicious wine enhanced broth/stock. However the skin on the turkey is grossly unappealing. Next time I will remove the skin before braising and add it to the mirepoix and herbs to flavor the resulting stock. And if I don't have to make a grand entrance wearing an apron and carrying a Norman Rockwell perfect golden bird, I'm going with the braising recipe. It's much easier, very flavorful, and you end up with a ton of delicious broth for stocks, soups and gravies.

Nov 29, 2012
ski_gpsy in General Topics