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GH1618's Profile

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Why did my Pyrex baking dish explode?

Pyrex bakeware has always been made in the US.

Apr 13, 2014
GH1618 in Cookware

Why did my Pyrex baking dish explode?

Sure they are, if mishandled. They are completely safe when used properly. Discard nicked jars. Use a proper canning kettle with a rack. When done processing, lift the rack so it supports the jars above the water bath and let them cool there before handling.

Apr 13, 2014
GH1618 in Cookware

Canning tomatoes and I don't have citric acid

Mankind will survive quite a lot. It's individuals who sometimes die when things go awry. Not a problem unless the individual is you or someone close to you, I suppose.

Apr 11, 2014
GH1618 in Home Cooking
1

Help a Canadian out..what on Earth is "American cheese"?

This is accurate, except I disagree with the opinion that there is no good substitute for American cheese on a cheeseburger. Lately, I have been using Tillamook medium white cheddar (sliced) which is not a "processed" cheese, and I find its melting characteristics excellent.

Apr 11, 2014
GH1618 in Cheese
1

Canning tomatoes and I don't have citric acid

Your analysis is unsound. All good safety protocols have redundancy. It is prudent to have a comfortable margin of safety in any potentially dangerous activity. Most people get away with risky behavior, but a few do not.

Apr 07, 2014
GH1618 in Home Cooking

Canning tomatoes and I don't have citric acid

What you are missing is the safety margin against botulism provided by an assured level of acidity.

Apr 07, 2014
GH1618 in Home Cooking

2 handled lightweight pot (small)

Apr 05, 2014
GH1618 in Cookware

Universal pan?

Probably a flared sauté pan with a lid would be the most universal shape.

http://www.culinarycookware.com/bourg...

Apr 05, 2014
GH1618 in Cookware

Eating pizza or burger w/ knife and fork

Depends on the pizza and the setting. I used to get an occasional Neapolitan-style pizza at a restaurant, which was served on a plate (not on a baking dish or in a cardboard box). I ate it with knife and fork. If you think it's pretentious, that's just too bad.

In a less formal setting I'll pick it up, but I don't want it falling apart. If the pointed end sags, I'll cut it off and eat it with a fork, even in a saloon. Pretentious? So what.

Apr 05, 2014
GH1618 in Not About Food
1

Help a Canadian out..what on Earth is "American cheese"?

Actually, you didn't, and you seem to have conflated "American cheese" with "cheese food." "American cheese" is a category of "pasteurized process cheese." "Pasteurized process cheese food" contains cheese (which may be "American cheese") and one or more of a list of other ingredients. It's all in the FDA document, linked above.

Apr 05, 2014
GH1618 in Cheese

At What Temperature Does Pyrex Self-Destruct? (moved from Home Cooking)

I don't buy the age hypothesis. I regularly use pie plates that are about 40 years old. My mother has a baking dish older than that. The main risk with an old Pyrex dish is that the longer it is around, the greater chance that it will acquire a nick through careless handling. If the dish had a weakness manufactured into it, this would take awhile to manifest itself into a fracture, but that shouldn't take many years.

Apr 05, 2014
GH1618 in Cookware

At What Temperature Does Pyrex Self-Destruct? (moved from Home Cooking)

Fracture of tempered glass is not just a matter of temperature, but of temperature differential. Also defects in the glass, either during manufacture or later.

A glass baking dish is not a roasting pan. This usage is not advisable.

Apr 05, 2014
GH1618 in Cookware

Help a Canadian out..what on Earth is "American cheese"?

"American cheese is correctly the name for ..."

Not correct at all. "American cheese" is a name regulated by the US Food and Drug Administration to apply to a particular category of pasteurized process cheese. That is clearly the meaning that is intended here. The regulation is linked in one of my earlier pists above. Here is an excerpt;

"(g) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as "American cheese"."

Apr 04, 2014
GH1618 in Cheese

Best crayfish boil?

"Crayfish" is a correct spelling. It's spelled that way in Antoine's Restaurant cookbook, and also by James Beard. Either way, it is pronounced "crawfish."

Mar 31, 2014
GH1618 in New Orleans

Cast Iron - again! weird speckle

I'd say your expectation of getting a nonstick surface after the initial seasoning is not reasonable. And your temperature is too high. Just use it for a year or two cooking hash before expecting to cook an egg in it. Better yet, get a different pan for eggs, so you can cook the hash and the eggs at the same time.

Mar 31, 2014
GH1618 in Cookware

Can One Eat Too Many (Raw)Oysters?

I had bad Gi distress a couple of years ago, most likely from raw oysters. It isn't the number you eat. One bad oyster will do it. I lost my interest in raw oysters after that episode.

Mar 30, 2014
GH1618 in General Topics

is "spicy" finally getting spicy?

I think "spicy" is not the same as "hot." there are many spicy foods that are not particularly hot. But if it's heat you want, I'd say the American palate, on the average, is becoming more accepting of hotter food.

It isn't a matter of individuals' changing tolerance, it's a matter of the changing population, especially immigrants from countries with hot cuisines. People who grow up in an era with more restaurants serving hot food will naturally be more familiar with it, and many of those will like it.

I like reasonably hot food, but don't subscribe to the notion that "hotter is better."

Mar 27, 2014
GH1618 in General Topics
1

Best canned soups?

I think your best option is to start making soup, so you can control all of the ingredients. Beef barley, for example, is pretty easy. To save time, make a big pot and freeze it in suitable quantities. I eat canned soup and don't worry about the ingredients (except too much sodium) or BPA, but homemade soup is better.

Mar 27, 2014
GH1618 in General Topics

polish cast iron?

My opinion is that birds should be flying free outside, except for fowl, which should be eaten.

Mar 26, 2014
GH1618 in Cookware
1

FDA Overhauls Nutritional Labels

I don't see why you would even need serving size when making a batch of soup. My recipe for soup would be for a cup of this, two cups of that, so many potatoes or whatever, to fit a particular pot. I have no idea how many "servings" are indicated for each component.

The finished recipe might say "serves six" or something, but even that doesn't mean much.

Mar 26, 2014
GH1618 in Food Media & News

Shrimp on pizza, yes or no?

Shrimp and sausage used to be a favorite in my college days. I would still do that — with small shrimp and mild Italian sausage.

Mar 26, 2014
GH1618 in General Topics

Brown patina on seasoned cast iron skillets

I ignore that advice, and it hasn't killed me yet. My pan doesn't rust because it's old and well-seasoned, but even if it did have a little superficial rust, that isn't poisonous.

Mar 23, 2014
GH1618 in Cookware

In-N-Out Burger sucks (moved from L.A. board)

Whether at In-n-Out or McD's, any serious burger eater will get a double. The single small patty hamburgers are for grandma and small children, so aren't really relevant to whether In-n-Out is a good fast food burger or not. Similarly, it doesn't attempt to compete with the fat burgers that try to impress with size.

The only meaningful comparison, in my opinion, is: when you want a fast drive-thru burger, is it the double (with or without cheese, as you prefer) at In-n-Out or McD's?

Mar 23, 2014
GH1618 in Chains

Restaurants not having websites only Facebook

Not a problem, even though I don't do FB. A restaurant without a Web presence is reminiscent of those laid-back pre-internet days.

Mar 23, 2014
GH1618 in Not About Food
2

5 reasons your partner doesn't go to the farmers market with you..

I agree with all those reasons. Nevertheless, I go once in awhile, because:

1. I don't have to drive and park.

2. I go alone, so don't have to hang around any longer than necessary. I get the one or two things I want and escape.

Mar 23, 2014
GH1618 in Food Media & News

How do you feel about dogs in the grocery cart?

I would make a written complaint to the company.

Was this in California? There is so much abuse of the "service dog" provision of the law that the state legislature is looking at revising it. Let's hope.

Mar 19, 2014
GH1618 in Not About Food
1

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

The next target of the EU naming police after "Parmesan," perhaps.

Mar 14, 2014
GH1618 in General Topics

Europe wants the US to stop claiming to make European cheeses

It would still be "Dungeness." But wherever we live on the US or Canadian west coast, we prefer our crab local and fresh. The Russian crab that is controversial is the King Crab, which has been introduced to European Russia and is exported.

Mar 13, 2014
GH1618 in Food Media & News

Europe wants the US to stop claiming to make European cheeses

The name "Dungeness" originated in England, but became attached to a small harbor and town in the US State of Washington:

http://www.ghosttowns.com/states/wa/d...

Today, "Dungeness" has become the common name of a particular species of crab which may be harvested anywhere from Southeastern Alaska to Central California. Nobody thinks "Dungeness" is a misrepresentation if it comes from some place other than a particular part of the Washington coast.

Mar 13, 2014
GH1618 in Food Media & News
1

stainless steel

Type 420 is probably what I think of as "surgical" steel. The question is, what type of steel, precisely, was being referred to? Most of these lack nickel, which seems to be the objective.

Mar 13, 2014
GH1618 in Cookware