charles_sills's Profile

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Surprisingly simple ingredients you make, never buy

i pretty much always make my own spice blends. i just made a ribeye two days ago, with a steak blend i make on occasion.
one part ancho chile powder
one part chipotle chili powder
one part toasted and freshly ground coriander
one part toasted and freshly ground cumin
one part onion powder
one part garlic powder
one part dried oregano
one part yellow mustard powder
one part paprika
salt and pepper the steak to taste first, then hit with a liberal portion of the rub, let sit for at least 45 minutes.

also works on fried potatoes, pork, onion rings, grilled chicken parts, pretty much anything that you want to taste delicious.

Oct 30, 2014
charles_sills in Home Cooking

Cooking hamburgers indoors

Im an avid charcoal griller myself, but to be honest, i PREFER my burgers and steaks on a rocket hot cast iron skillet. nothing compares to the sear of a cast iron skillet when it comes to cooking in your average home kitchen, IMO

Oct 30, 2014
charles_sills in Home Cooking
1

Sausage without fennel?

to be honest, (this isnt very "traditional") ive often used ground spicy breakfast sausage in pasta when its on a great sale. works great IMCHO (in my cheap, humble, opinion.)

Oct 30, 2014
charles_sills in Home Cooking
1

What do you serve with cabbage rolls?

I think cabbage rolls are best served with a crusty bread and a second helping.

pierogies frozen to wax paper

I rolled my dough and stuffed my pierogies today for new years eve. I studied stacked them on wax paper in the freezer. II left them in the freezer too long before dropping them in a freezer bag, so now some are frozen to the wax paper. Can i just let them thaw, or are the ruined?

Dec 29, 2013
charles_sills in Home Cooking

blackberry rye whiskey infusion

thanks for the prompt response. i planned on filtering it anyway with cheesecloth, so ill try that in a couple days and taste it. if i survive, then ill share it with friends haha.

Aug 14, 2013
charles_sills in Spirits

blackberry rye whiskey infusion

i just two minutes ago put some black berries into rye whiskey for an infusion. there were three or 4 berries that had mold on them, so i threw them out, inspected and cleaned the remaining. dropped them in the whiskey in a big glass jar, covered. shook lightly. now i notice white papery things floating. tell me this isnt mold?

Aug 14, 2013
charles_sills in Spirits

am i able to turn leftover red beans and rice into baked beans?

i need to add that i dont have freezer space for anything. im not exaggerating either. i have one of those old fridges that has one of those tiny freezers that either doesnt freeze anything, or freezes over.

Apr 05, 2013
charles_sills in Home Cooking

am i able to turn leftover red beans and rice into baked beans?

yes, the rice is separate

Apr 05, 2013
charles_sills in Home Cooking

am i able to turn leftover red beans and rice into baked beans?

hey! thanks for the reply.
i guess i should add that i do know it wont be real baked beans. my father always made baked beans out of canned kidney beans, and dressed it up with all that stuff. so i guess i was just hoping i could approximate that.

Apr 04, 2013
charles_sills in Home Cooking

am i able to turn leftover red beans and rice into baked beans?

so i just made some great red beans and rice based on alton browns recipe. the main difference is instead of using pickled pork, i used a ham bone i had in the freezer. im just a single guy, so there willl be alot of leftovers. sure, maybe i will eat beans and rice for the next two days, but can i use the left over beans for"baked beans". should i drain off the gravy and add mustard/ketchup/molasses, or should i keep the beans in the cooking liquid and add the stuff. any suggestions?

Apr 04, 2013
charles_sills in Home Cooking

lamb should arm roast

excellent, thats what i though. thanks so much!

Mar 16, 2013
charles_sills in Home Cooking

lamb should arm roast

my wonderful grandmother knows i love lamb, so she saw lamb shoulder arm roast in the store and bought them for me. the look like osso bucco. my question is, is this cut a braising cut, or can it handle a quick dry heat?

Mar 16, 2013
charles_sills in Home Cooking

Servers and bartenders that smoke

i think the smell of coffee is terrible. they shouldnt offer it in restaurants anymore, because i cant stand the smell of it.

Mar 16, 2013
charles_sills in Not About Food

Will McDonalds get rid of the $1 McDouble?

i hope they dont get rid of it. i remember when the double cheeseburger was a dollar, and we would have to much too drink, i would get two doubles and a mcchicken.

if they get rid of it, then i would really like to see a great new burger for 3 bucks. one that is substantial enough to not need to eat 3 sandwhiches when you are drunk!! and one that is tasty enough to eat when you are sober.

Feb 21, 2013
charles_sills in Chains

Will McDonalds get rid of the $1 McDouble?

hahahaha, oh my goodness Jase!!

yes, yes it does.

Feb 21, 2013
charles_sills in Chains

Which of your recipes are from memory only?

i dont really do baked goods, if i did i would absolutely need the recipe every single time.
but normally i never use a recipe of any kind, with the exception of when i try to cook indian food. usually the closest thing i get to a recipe is seeing whats on sale at the same time at the grocery store. from there i just, you know, season and cook.

Feb 21, 2013
charles_sills in Home Cooking

homemade pizza

i have never used a pizza stone, but i feel like the pizza stone would be better, because the way i understand it, the pizza stone is able to absorb some moisture from the crust. but i can tell you for sure, you wont be disappointed with either.

Jan 25, 2013
charles_sills in Home Cooking

Do you partially precook your pizza crust?

i often will slightly precook my crust if im doing pizzas on the grill. put it on a few minutes, flip it, sauce it, top it, cheese it, finish it. but in the oven i usually dont need to.

Jan 21, 2013
charles_sills in Home Cooking

Help me break free from Pilsner Urquell

if you have great lakes brewing company available where you are, (its a cleveland company), try their dortmunder gold. its a (imo) great fairly easily accessible lager. i really enjoy it. although truthfully, i love nearly all the have to offer.

Jan 21, 2013
charles_sills in Beer

Home-ground pork burgers - our new favorite

i often do a whole can and i mix it with an entire large bottle of mayo. and i it lasts and lasts. with the larger jar of mayo it comes out to not to spicy. but if you just have one of those small jars of mayo, yes, ouch!!!!! haha .

edit, i just noticed that i did previously say a small jar of mayo! whoops. yeah, DO NOT use a hole can of chilies with that. haha. sorry for my mistake.

Jan 19, 2013
charles_sills in Home Cooking

Home-ground pork burgers - our new favorite

i havent dont it yet. but i probably wouldnt roast them first, just becuase i feel like its a hassle to roast habaneros. jalepenos would be great roasted first though. you can even just do a can of chipotle chilies in adobo sauce blended with a small jar of mayo.

Jan 18, 2013
charles_sills in Home Cooking

Using a roux

if im doing gumbo, and a bunch of it, i do my roux in the oven. at a low constant temperature, that way i dont need to stir as often and i dont burn it when trying to get a nice dark, nutty, roux.

if im just doing a gravy or bechamel or something i basically just cook it till the raw cereal taste is gone, and i eye ball how much i need.

Jan 18, 2013
charles_sills in Home Cooking

Great chilli con carne recipe to make out here in the (French) sticks

some onions. some garlic. nice fatty tough meat. cumin, oregano, and plenty of chillies. salt, pepper. a flavorful stewing liquid, beer works fine. you dont need much else. i like chopped onions and sour cream on top. and corn bread on the side.

Jan 18, 2013
charles_sills in Home Cooking

Using a roux

ive never used a roux in jambalaya. gumbo yes, but never in jambalaya. different strokes i guess.

the real question isnt does that seem like alot or a little to us, its do you enjoy the dish? do you feel the sauce is the right thickness and texture? do you love the taste? if yes, then you are using the perfect amount of roux.

Jan 18, 2013
charles_sills in Home Cooking

What's you favorite way to use blood oranges?

the blood and sand, i dont know if blood oranges are traditionally used, but i bet it would be great.
equal parts scotch, cherry brandy, sweet vermouth, and blood orange juice. i like it with double the scotch.

Jan 18, 2013
charles_sills in Home Cooking

Home-ground pork burgers - our new favorite

ever since i got my grinder from my wonderful sister for christmas, i have been wanting to do pork burgers with a grilled pineapple/onion relish/slaw/salsa/whathaveyou. probably a bit of mayo mixed with diced habeneros on it too!

Jan 18, 2013
charles_sills in Home Cooking

Pulled Pork Sandwiches

i think MGZ meant, "how do you cook yours?"

Jan 18, 2013
charles_sills in General Topics

Pulled Pork Sandwiches

i go with either a bit of a very good bbq sauce, or a vinegar sauce, and some pickles. slaw is nice, but i love slaw so much i would rather just eat it as a side. i alctually do really like an entire slice of red onion on pulled pork as well.

Jan 18, 2013
charles_sills in General Topics

Uses for walnut oil?

just a shot in the dark, but could you use it in a chocolate chip cookie recipe?

Jan 16, 2013
charles_sills in Home Cooking