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oldunc's Profile

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After Oniongate, Can We All Stop Timing Recipes?

Actually, a great many of the recipes written by celebrity chefs and authors are ghost written- even many whole cookbooks. Times are often very helpful in recipes, but there are a lot of variables, especially with ovens and different pans acting differently at the same temperature, and they should always be taken with a grain of salt.

May 08, 2012
oldunc in Features

Basic Roasted Asparagus

You can add all sorts of things to the coating, though it doesn't really need it- I do like a little lemon juice or vinegar. I also like a higher temp.- 500 degrees- and about a minute on broil; maybe 7-8 min total cooking time.

May 05, 2012
oldunc in Recipes

How Do You Get Chile Burn Off Your Hands?

Egg yolk sounds like a good idea- perhaps other sources of oil (such as a bit of cooking oil) would have a similar effect.

Apr 27, 2012
oldunc in Features

How Do You Get Chile Burn Off Your Hands?

I'm not unusually tolerant of capsaicin, I cut up a lot of chiles, and have never felt anything whatever in my hands from it (unless I had a cut). No doubt some people do have problems, but it's far from universal

Apr 27, 2012
oldunc in Features

Why Is Ronald McDonald So Creepy?

The organizations these characters represent tend to be pretty damn creepy.

Apr 23, 2012
oldunc in Features

Should You Snap Asparagus Stalks?

I support the Aramek method- I peel it, too. I just can't throw away that much asparagus- if the bottoms come out too woody for you, you can always not eat them.

Mar 30, 2012
oldunc in Features

Food Words We Love to Hate!

It's an innocuous word, but I find it advisable to avoid all recipes with "with" in the name (e.g. "Free Range Garbonzo-fu squiguettes with durian and Habanero chile vinaigrette")

Mar 20, 2012
oldunc in Features

Colin Gasko Is Making Chocolate from Wild Cacao

I gather this isn't part of the "sustainable" movement. Sounds very PC and everything, but I have to wonder what sort of damage these foragers are doing in these still mostly pristine forests- and how much they'll do if this actually becomes profitable.

Feb 12, 2012
oldunc in Features

All That Menu Psychology Stuff Is Bull

The purple thing has in fact been tested, though I read about it long ago and can't attest to the rigor of the tests.

Feb 07, 2012
oldunc in Features

"Gourmet" Desserts Are Anything But

Yet another example of why, if you want to be a cook, it's a good idea to learn how. Meringue powder? That's just bizarre.

Jan 20, 2012
oldunc in Features

Natural Licorice Gets Deep

There is no such thing as strawberry licorice. There is no such thing as a licorice strawberry.

Jan 13, 2012
oldunc in Features

Rachael Ray and Guy Fieri Will Teach D-Listers How to "Cook"

Deus que nos salve.

Nov 16, 2011
oldunc in Features

Canned Cranberry Sauce: A Thanksgiving Love Story

There was a period of 15 years or so that I virtually didn't cook- during that time something changed about the cranberries; the sauce just doesn't set up like it used to; last year I even added gelatin, though evidently not enough. This is OK, but the quality of the berries has gone down as much as the price went up; lucky if I keep half of what I buy, even at $3 a bag.

Nov 07, 2011
oldunc in Features

Pulled Pork

If you consider 20% fat to be lean, so be it. Cartilege doesn't dissolve. Collagens are an element in all parts of meat, but are concentrated in bones and connective tissue, and break down into gelatin. If you like aspic, you're there. You can also use a shoulder as a doorstop or eat it raw. Advisability is another thing. Perhaps I've merely been unfortunate to buy pork shoulders containing dirty dish rags, but I find the flavor off, any way you deal with it. I choose to avoid cuts with unpleasant flavors; I rather like the taste of meat itself.

Sep 19, 2011
oldunc in Home Cooking

Pulled Pork

I cede to the lovers of fat and gristle- clearly that's what meat is all about and anyway, what else can you do with a shoulder? The off flavors render it useless as a roast, and it's a major pain to remove all that junk.

Sep 19, 2011
oldunc in Home Cooking

Pulled Pork

Safeway, Costco- though last time I was in Costco, it was jacked up to $2.65 and came with a little diagram of how to cut it into chops and roasts- people may be catching on to one of the few remaining bargains. The Safeway sales aren't coming as often these days, either.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

You don't seem to have a lot of respect for your father's opinions. Maybe it's not because you overuse, oops, I mean actually use, fat and salt.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

Safeway, Costco- though Costco jacked it up to $2.65 last time I was there, and it came with a little diagram on how to cut it up into roasts and chops- people seem to be catching on to the bargain.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

It will turn to a nice slimy texture, blech. The fact that most flavors are fat soluble is why people are able to convince themselves that they are getting flavor from the fat- I didn't deny it, I proclaimed it, a significant difference. Most people haven't tried pulled pork loin, having been told not to. The question is not what will make the best pulled pork, actually, it was will it be ok, best is totally subjective. Maybe your father actually knows what he likes. If you're paying more than $2/lb for pork loin, you're being robbed.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

Somehow, that doesn't bother me. I don't have trouble pulling it, but since the grain is longer in a loin, you can expect longer strands, a footling objection. You will find that pretty much all meat has been cut before you cook it- or are we roasting whole pigs here?As to convincing myself blah blah, the taste does the convincing. If you like to eat fatty foods, by all means do, but don't pretend it's somehow intrinsically "better".

Sep 18, 2011
oldunc in Home Cooking

I have a problem with grape pie - can you help?

I'm not very cyber, don't do links, but look below under "Home Cooking Board Discussions" under "Grape Pie".

Sep 18, 2011
oldunc in Home Cooking

Leftovers better than the original?

I've been known to make a roast solely as an excuse to make hash. Leftovers rock.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

Tastes like fat, what "science" are you referring to? Taste is largely a psychological matter. Since making pulled pork is largely a matter of breaking down collagens, it hardly seems that lacking collagens would be a big drawback; anyway, they're mostly contained in bone and connective tissue. You can't form an ionic bond with a tongue any more than you can ionize a horse. As with salt and sugar, the urge to eat fat is largely a result of instincts that no doubt made sense for us when were intermittently starving hunter gatherers. Having made pulled pork out of loin many tiimes, I merely attest that it works fine.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

Fattier cuts do not tend to be cheaper, the famous well marbled steak is the poster child for expensive. Animals can put on fat much faster than muscle mass, as can people; thus the custom of fattening animals for slaughter. They're selling the stuff by the pound. Shoulder and loin are usually priced similarly. If you're having trouble pulling it, cut it into lengthwise slabs. I mostly prefer loin because it tastes better.

Sep 18, 2011
oldunc in Home Cooking

Pulled Pork

Or yukkiness, matter of taste. Pork fat is actually very bland, any flavor it has in the finished dish it took from the meat or other ingredients. Butchers (not coincidentally, people with fat to sell), have been telling us for years that we NEED lots of fat. Just as restaurant cooks (not coincidentally, people who need to get a lot of dishes finished in a hurry) have been telling us that we should love raw meat. As far as "moistening" the meat, once again, all it adds is fat. Pork loin pulls just fine.

Sep 17, 2011
oldunc in Home Cooking

What are the best apples for pie?

Gotta have cinnamon, nutmeg and clove- one of the very few places I will use cloves, and darn little of them, but gotta be there.

Sep 17, 2011
oldunc in Home Cooking

Pulled Pork

Loin works great. Fat adds nothing but fattiness.

Sep 17, 2011
oldunc in Home Cooking

Cutting board questions -- would love advice

It was a more obvious choice for the original butcher's blocks, which were often a foot or more thick- this allowed them to be resurfaced continually, and the weight was no doubt convenient for dragging around large slabs of meat. End grain is not only easier on the knife, it's easier on the wood for this type of usage. Side grain boards are also almost certain to warp to some degree, which can render them pretty useless.

Sep 17, 2011
oldunc in Cookware

I simply don't get food as competition

It seems to fulfill some basic, incomprehensible human need- contests for everything. Food contests (particularly weird, since you have no way of knowing what the food tastes like), music contests, altruism contests- people are really very peculiar. I suspect that the main attraction is the desire to see someone blow it completely.

Sep 17, 2011
oldunc in Food Media & News

Pie Crust...I will not be defeated!

To each his own, but there's really no need to prepare the pie plate, it won't stick. A food processor is totally unnecessary, but that does seem to be how people learn to make crusts nowadays- those that bother at all.

Sep 17, 2011
oldunc in Home Cooking