faddyarbuckle's Profile

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Getting My First Apartment, Total Foodie--What Is Absolutely Necessary to Buy?

I would suggest a subscription to Fine Cooking, or get their compilation issues, such as Fresh, Quick & Delicious, Grilling, etc.

http://store.taunton.com/onlinestore/...

And I would pay a little extra and get a knife from Global instead of Victorinox. It's a good knife that you'll find many real chefs use.

Jun 09, 2010
faddyarbuckle in Cookware

When is custard done? (for ice cream)

I've read that 160-165 kills all bacteria, but I've never used a thermometer either. So I figure if the custard is warm enough, and creamy enough, it's good enough. I would never advise someone else feed others day-old carbonara, or paella, but I figure you're pretty safe using a spoon for custard then freezing, assuming you keep your kitchen clean. I guess someone unfamiliar with custard could use a thermometer to be safe, but I prefer to learn the hard way (ie, broken custard, yuck).

Jun 04, 2010
faddyarbuckle in Home Cooking

Got Big Green Egg. Now what?

Agreed. 225-275 is more appropriate.

Jun 04, 2010
faddyarbuckle in Cookware

When is custard done? (for ice cream)

Fair enough. But not much, if anything, will grow when frozen. Plus, at what temp do you consider the custard cooked? I did say above 140, to kill most bacteria. And personally, I've never had an issue eating pasta carbonara the next day. To each his own.

Jun 03, 2010
faddyarbuckle in Home Cooking

Too much shredded chicken...ideas?

The seasonings sound perfect for Curried Fried Rice with Chicken, which I love: http://www.finecooking.com/recipes/curried-chicken-fried-rice.aspx

I haven't tried this one, Cool Rice Noodles with Chicken, but it also sounds good: http://www.finecooking.com/recipes/co...

Jun 02, 2010
faddyarbuckle in Home Cooking

Jicama - how do you use it?

Mango, Jicama & Black Bean Salad makes for a nice lunch: http://www.cooking.com/Recipes-And-Mo...

You can also toss jicama cut into mathsticks with chopped avocado and slided red onion, topped with some fresh citrus juice (lime and grapefruit, as I recall) as a side-dish to pork.

Jun 02, 2010
faddyarbuckle in Home Cooking

How do you keep track of all the recipes you want to try?

I was going to suggest Evernote, or Checkvist, but I like the sound of ZipList (more focused to the task at hand). I'll have to try it. Thanks.

Jun 02, 2010
faddyarbuckle in Home Cooking

When is custard done? (for ice cream)

"1 in 10,000 eggs may be contaminated with Salmonella inside the egg shell." That's really low. If you go through a dozen eggs a week, on average, it would take you about 17 years to consume that many eggs.

You're more likely to contaminate your food during prep. Bringing the food above 140°F will likely kill most bacteria, and freezing will slow their growth significantly.

In Britain, they don't even put their eggs in the fridge. And eggs are hardly cooked at all in pasta carbonara, in which the eggs are only cooked by the heat from the recently cooked pasta.

Jun 02, 2010
faddyarbuckle in Home Cooking

Need Super Easy Baked Chicken Recipe

If you've got picky eaters, I would go with plain and simple. The idea of prunes, green olives, and capers from the Chicken Marbella recipe does not inspire me. I'm not a picky eater, however, and will try anything. But I know kids (and some adults) that wouldn't touch anything with green olives.

For basic advice in roasting a chicken, try this out: http://www.finecooking.com/articles/how-to/roast-chicken-start-to-finish.aspx

And this for a simple recipe: http://www.finecooking.com/recipes/be...

I would also roast veg in a separate casserole dish, otherwise they can get greasy from the chicken (which I know a lot of people dislike, although I love potatoes cooked in chicken fat). I've roasted different veg (with some olive oil, and chopped herbs, such as rosemary) in lined baking pans, each separately, then combined them in a large casserole dish to warm up later, and it worked great.

Jun 02, 2010
faddyarbuckle in Home Cooking

Need a killer grilled/bbq chicken recipe

Spicy Beer-Can Chicken: http://www.finecooking.com/recipes/sp...

I'm a day late, but this is my fav, and it has never failed me. I originally found it in the mag Grilling, The Best of Fine Cooking, Summer 2008 (one of the best mags I've ever purchased).

Jun 02, 2010
faddyarbuckle in Home Cooking

Got Big Green Egg. Now what?

You could also try using a plate setter (a heat deflector) for indirect heating, which will allow you to slowly smoke the meat. Otherwise you're using your egg like a bbq, which is fine, if that's what you were going for.

Jun 02, 2010
faddyarbuckle in Cookware