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GH1618's Profile

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Boiled Barkeepers Friend= whoopsy?

If it's a buildup from an acidic solution, then it seems to me it would be better to try to remove it with an alkaline cleaner.

about 20 hours ago
GH1618 in Cookware

Morton's vs. Diamond Crystal Kosher salt?

The difference that would seen is that higher salinity water tastes saltier. That is not the same as two brands of salt tasting different. The question is: should one brand be preferred because it tastes better? No. Whichever brand you use, just use the correct amount of salt.

about 23 hours ago
GH1618 in General Topics

Arsenic in chicken feed

Here's a link to an information page from the FDA on the subject:

http://www.fda.gov/AnimalVeterinary/S...

about 23 hours ago
GH1618 in General Topics

Arsenic in chicken feed

Here's a link to the Snopes article on the subject:

http://www.snopes.com/food/ingredient...

about 23 hours ago
GH1618 in General Topics

dinner host responsibilities

Good manners is not a "guessing game." The purpose of etiquette is that social situations are more pleasant when everyone understands and practices good manners. When there are significant differences of opinion on what constitutes the correct etiquette for a given situation, it is because someone is either ignorant of, or disrespectful of, good etiquette, not because someone has guessed wrong between equally valid alternatives.

I've given my opinion, but I'm not an expert so won't try to defend it. I think the question needs to be put to Miss Manners for arbitration.

1 day ago
GH1618 in Not About Food

Why are they standing in line ?

It isn't just about the food. They want to be in a particular place because they lke the whole package.

Boiled Barkeepers Friend= whoopsy?

I suspect it has etched the surface. If so, it would have to be polished smooth with some suitable abrasive.

1 day ago
GH1618 in Cookware

Storage Containers For Freezing Food That Are NOT Plastic

That's correct, but another benefit is that the contents can be removed without thawing them.

1 day ago
GH1618 in Cookware

What is a "proper pour" for different beers and ale?

It looks like a decently poured beer to me. I've sat in a lot of bars and seen a lot of beers poured, and I don't think I've ever heard anyone complain because their beer had a head on it. That's normal.

1 day ago
GH1618 in Beer
1

Storage Containers For Freezing Food That Are NOT Plastic

"Mason" refers only to the thread dsign for the lid. There are differences in Mason jars. Those designed for freezer use have tapered sides, wider towards the top, and they don't narrow below the lid as ordinary canning jars do. This makes them less prone to breakage.

2 days ago
GH1618 in Cookware

restaurant/waitress adds to credit card bill. what to do?

You should dispute the charge with the CC company. But that assumes that you filled out the ticket by crossing through the tip line and writing the total. If you just signed it and left those fields blank, you may be stuck.

2 days ago
GH1618 in Not About Food

Dishwasher Detergent, is There an All in One that works?

The issue is the statement: "All detergents need some grime ...". I know it wasn't your statement, however.

The easy way to get crud off the plates before putting them in the dishwasher is to rinse them, so I'll continue to do it whatever the manual says.

2 days ago
GH1618 in Cookware

Dishwasher Detergent, is There an All in One that works?

That doesn't say anything about "detergents need(ing) some grime.". That's baloney, in my not-so-humble opinion.

The upper sprayer in my d/w doesn't turn now, presumably because something clogged it that should have been rinsed off. Some time ago I had an expensive repair because an olive pit got into the works.

There is nowhere near 20 gallons of water needed to get potentially harmful stuff of the plates, by the way.

2 days ago
GH1618 in Cookware

Storage Containers For Freezing Food That Are NOT Plastic

The reason there isn't more "hoopla" about leaching from SS or anything else is simply that, with rare exceptions, the phenomenon isn't significant.

Feb 26, 2015
GH1618 in Cookware

Morton's vs. Diamond Crystal Kosher salt?

I agree with joonjoon -- the notion that there is a taste difference between different brands of kosher salt is an illusion. If you taste it directly, differences in texture and in the amount of salt in a pinch can account for a different sensation which you might describe as a difference in taste.

To do a fair comparison, you would need to dissolve equal weights of salt in equal volumes of pure water, at equal temperature, then do a blind taste test. The test would have to be performed many times to be statistically significant. The order in which the samples were tasted would have to be randomized. You would need to make sure that the person providing the samples was not providing subtle clues. I doubt anyone who claims to have noticed a taste difference has gone to the trouble to perform a carefully controlled experiment like the one I described.

Feb 26, 2015
GH1618 in General Topics

How many at home dishes have you truly mastered?

Eggs, fried or scrambled.

Feb 26, 2015
GH1618 in Home Cooking

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

This thread is not about cheese made in America. It is about the product defined as "American cheese" in the US Code of Federal Regulations. I posted the link above, but here it is again:

http://www.accessdata.fda.gov/scripts...

Feb 26, 2015
GH1618 in Cheese

Storage Containers For Freezing Food That Are NOT Plastic

You just need glass Can or Freeze Mason jars:

http://www.goodmans.net/i/488/ball-66...

Stainless steel can leach nickel and chromium and would be less suitable than plastic freezer jars, which are designed for safe storage of food.

Feb 26, 2015
GH1618 in Cookware

Lucky's Market?

Not to be confused with Lucky Supermarket.

Feb 25, 2015
GH1618 in Chains

Morton's vs. Diamond Crystal Kosher salt?

Equal weights of Diamond and Morton have exactly the same amount of sodium. Both are sodium chloride. The difference is the size and shape of the crystals, not their composition.

Feb 25, 2015
GH1618 in General Topics
1

Dishwasher Detergent, is There an All in One that works?

"Don't rinse your plates. ..."? Where did you get that?

Feb 25, 2015
GH1618 in Cookware

dinner host responsibilities

You are completely missing the central point of the proper etiquette in the situation. This isn't about "demon rum.". It's about good manners.

Feb 25, 2015
GH1618 in Not About Food
1

We've all hit the Pyrex ceiling

Chefs discuss the relevance of Escoffier today:

http://www.eater.com/2012/7/24/656402...

Why do Restaurants Use Frozen French Fries?

I can't believe I made that mistake. I wrote it backward from what I intended.

Feb 23, 2015
GH1618 in General Topics

We've all hit the Pyrex ceiling

I don't make angelfood cake. Baking is more critical than other cooking. That is generally known. A roux is not critical. One can vary the proportions of a roux to satisfy oneself.

I'm not planning to cook in any sort of restaurant, but in such a place it is the chef whose recipe must be followed, not Escoffier.

Feb 23, 2015
GH1618 in General Topics
1

dinner host responsibilities

They should not have ordered alcoholic beverages unless offered. I would have said something privately afterward.

Feb 23, 2015
GH1618 in Not About Food

Should I Take My Hat Off at a Restaurant?

"Babushka" means "grandmother."

Feb 23, 2015
GH1618 in Features

Elysian Brewing Is About to Sell its Soul to Anheuser-Busch

I don't.

Feb 23, 2015
GH1618 in Beer

We've all hit the Pyrex ceiling

That's the right attitude, in my opinion. Escoffier is of historical interest, but there is no need for any modern cook to follow his recipes closely. For one thing, he was cooking in a large commercial kitchen. Home cooks can find more suitable sources of information.

As for the roux ratio, it's just a rule of thumb for a starting point anyway. Unless you are attempting to reproduce another cook's result precisely, you may adjust the ratio to suit yourself, and eyeball the measurements when it isn't critical. Often, I want a thinner sauce than equal parts will give and it is not up to Escoffier to tell me I'm wrong.

Feb 23, 2015
GH1618 in General Topics
1

Dishwasher Detergent, is There an All in One that works?

The drying agent has nothing to do with getting the dishes clean, except for eliminating water spotting as dishes dry. I stopped using it a few years ago just because I thought it was ridiculously expensive for what it is and does. Our water is relatively soft as well and I don't think an occasional spot on a glass is a problem.

As for cleaning, dishwashers aren't perfect. Sometimes food will remain stuck. This is not a big problem. You can run it through again, perhaps repositioning the item for better exposure to the spray. Presoaking things like casserole dishes helps a great deal, and there is no substitute for elbow grease.

My dishwasher has a "heavy duty" setting which extends the wash time. If you are planning on getting a new dishwasher, that feature is worth having.

Feb 23, 2015
GH1618 in Cookware
1