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baked russet potatoes: what is the function of oil and foil?

I prefer butter, Cottage Cheese with Chives and a lot of fresh cracked pepper. My second is plain Greek Yoghurt, feta and pepper.

Dec 14, 2013
TsqdSF in Home Cooking

baked russet potatoes: what is the function of oil and foil?

De Sarge is correct in the standard procedure of "baked" 'taters. It reduces time, loss and shortage. The fact that the vast majority of customers either can't or don't know how to tell the difference makes this practice work just as well as a thick bottom or wall on glasses at the bar. If I am at home my "Baked 'Taters" usually start in the micro with no foil or paper. I then coat, depending on the protein's seasoning with lemon-olive oil or rosemary-olive oil, etc. and wrap in foil. I then grill over low-med heat, gas or charcoal depending on the application and turn every time I turn the meat. The skin is crisp and the flavor is all through with the foil holding the vapors. I have also "Smoked" 'taters by putting them in the smoker with their glory showing. Didn't impress my wife and her friends much but my hunting buddy's liked it when I smoked a venison hind quarter with it.

Dec 14, 2013
TsqdSF in Home Cooking

cast iron pans are great - REALLY????

Duffy is right about the chili, that would be my first suggestion. Beans and even chicken and dumplin's work. The other great use for cornbread is to let it dry and get pretty stale then crumble it to make the best dressing or stuffing you've ever had.

Aug 27, 2013
TsqdSF in Cookware

SOMEONE PLEASE HELP ME!!!!!!

Since you have an ice maker and you have water that needs filtering I would bet any money there are mineral deposits in the ice maker. I would suggest using white vinegar to scrub it clean as it sits in the fridge. It should work just as vinegar does to clean out a coffee pot. If you use CLR or Lime Away you will have a hard time washing all that out, but it will work as well. I think the smell might be trapped in mineral deposits as the meat fermented and the oils and juices went aerosol. The air cycles in both the fridge and the freezer. Give it a try. I put 30 years in a truck so I know how things can rot when left unattended...

Aug 25, 2013
TsqdSF in Cookware
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Early Dinner near theater 20th between Eighth and Ninth Ave

Salinas is very good. A Dirty Water Hot Dog great and there are a few nearby.

Aug 25, 2013
TsqdSF in Manhattan

cast iron pans are great - REALLY????

I agree with Will Owen and the many others who mention the difference in bacon from 40-100 years ago and now. With the changes in food production and packaging, i.e. 12-18% saltwater "ADDED FOR JUICINESS AND FLAVOR ENHANCEMENT", packaged meat has changed. My grandma's bacon fat she poured into a metal grease can and used to re-season a pan or fry supper was a different breed. I season a new or fire-cleaned pan with either " shortnin' " or lard with 2-3 coats inside and 1 thin coat outside with the oven method. I fry bacon in them at times, but I save bacon fat to re-season later. I also save fat rendered from salt pork since it usually has no added sugars at all. To clean I will deglaze with hot water in a hot pan and wipe dry. I will use dish soap when it is necessary and re-season if needed.

Aug 24, 2013
TsqdSF in Cookware

Favorite Guilty Pleasure near Financial District [San Francisco]

Mario's on Columbus at Union, next to Washington Square Park. Best panini in the city. Egg Plant Focaccia is out of this world. great people. All the locals wish it was on a hidden alley so it wasn't so packed with tourists. All-around greatest spot in North Beach to eat a sin against dietanity.

Jul 29, 2013
TsqdSF in San Francisco Bay Area

GRILLING - CLOSED OR OPEN LID?

Frying turkeys is great, depending on the preparation. I am a big fan of that. Whether you are right about everything, I will leave that to your humble self. Tell yourself whatever makes you sleep well at night... Like a great turkey dinner will.

Jun 07, 2013
TsqdSF in BBQ, Smoking, & Grilling

GRILLING - CLOSED OR OPEN LID?

BRAVO MAN! Propane is not for BBQ, it is for GRILLING. You are right there.

Jun 07, 2013
TsqdSF in BBQ, Smoking, & Grilling

GRILLING - CLOSED OR OPEN LID?

As all can see there are 25 responses and they amount to 25 different answers that all say the same thing in 25 ways. Thay are also all correct. Chef Flay is GRILLING, which is different from BBQ and SMOKING. Hot wood/charcoal or hot gas grill and quick cooking over direct heat as opposed to lower temps for direct or indirect heat and containment of heat and smoke. As all the posts before minr say it is different for each application. My preference is charcoal/wood and low and slow. Not a good approach to grilled veggies or bone-in rib steaks so those are hot, direct and quick. Either way is fine depending on the pieces and intended result. My advice would be to match the parts and the process together. Don't bring a knife to a gunfight.

Jun 07, 2013
TsqdSF in BBQ, Smoking, & Grilling

Where to Find Legit Steaks in the SF Bay Area

Mac's Old House in Antioch is the best Prime Rib there is. I grew up in Oakley and remember Mac's from 40 years ago up until I moved in '00. I visited the area in '09 and it was still incredible. They used to have a simple menu painted on the wall that only had two or three items but now they have expanded. Prime Rib that is always perfectly Medium Rare is the best there is. Meals were served Family style with salads and soups (excellent minestrone) in serving bowls but I am not sure about that now. The place is small, really an old house converted to a restaurant, but the wait is worth it. The bar serves some of the stiffest drinks you can imagine. Their claim to immortality is the triples they pour so be on your guard while you are waiting for a seat. They are a great time with the best prime rib around.

Apr 23, 2013
TsqdSF in Features

Lamb Pitas with Cucumbers and Yogurt Sauce

I wouldn't double the mint, but I would the cilantro. I would add 1/8 tsp. ground cinnamon and ground cloves as well. A bit more cayenne (if the intended recipients can handle it) and serve with some lime and lemon wedges to squeeze on the gyro. I would also add minced dill to the sauce.

Apr 04, 2013
TsqdSF in Recipes

Where to Find California-Style Pizzas in Manhattan

I grew up in CA. Lived in The Delta, which is more like Mississippi than Mississippi is. Not much of a racial problem like "Mississippi Burning" but you'd see more tractors and cows than you ever would people. "California Style" to us was tomato, corn, walnuts, almonds, artichokes and asparagus with crawdads, striped bass, catfish and any other protein available. (They are all available at all times) In the North Coast it is all these plus Dungeness Crabs, Cod and (in Mendocino County) Refer. In SF, Marin County and South Bay it is all these plus mussels and oysters. All three regions use wine quite a bit more per capita than the rest of the world. In the Foothills and the Sierra's it is this plus Trout, Salmon and other lake fish. In the southern hills and valley the crabs and the shellfish are not as popular. Santa Cruz to south of Monterey the wine and shellfish hold sway over nuts and figs. In Santa Barbara County the standard held by the North Coast applies as well. In all of the northern areas there is a great deal of Mexican influence so there is a lot of Mexican styles used. Guacamole is seen and is not MIA, just not as prominent as anything other than a condiment. In LaLa Land (That's Southern California in Delta Speak) there was sliced Avocado and Bean Sprouts on darned near everything in every restaurant trying ti fit into the "California Style" cookie cutter. That is why most CA Expatriates hate anything called CA Style. Print and broadcast media, Hollywood and export marketing have made it the only stereotype ever created that has no founding in reality at all. Perception aside, California Style sucks. The places listed in this article do not offer anything I have listed as really Californian, and also none of the sill attempts at conformity. Maybe I am still drunk from St. Patrick's Day, but where is the California Style coming from? I see weird, odd, interesting and a "Street Performer" sort of display. Any idea what the founding of that delineation is?

Mar 26, 2013
TsqdSF in Features

Anchovies Will Not Make Your Vinaigrette Taste Like Old Fish

I can't agree more about the glass jar of anchovies. I get mine at an italian meat market. Save the left over oil to use in sauces and dressings.

Mar 10, 2013
TsqdSF in Features

Peppadew peppers -- the best peppers ever?

Peppadew are fairly versatile and do have a good flavor base. You can make some incredible Horse Douvers (Hors D'Ouvres for all the un-Okiefied") with all the ideas mentioned here. You can also take Jalapenos and pickle them to taste just as good and with more or less kick by adjusting seed and vein amounts. Serrano chiles are my personal favorite for flavor and heat but Habanero are a close second, tied with Jalapeno because of versatility. Ghost Pepper (Bhut Jolokia) are beyond my comprehension for any reason other than trying to show how tough you are or trying to make it on Food Channel or Discovery. Those fool things will make a the Devil himself cry like a little girl. Most peppers and chiles have a good range of uses but so much depends on the application, ingredients and users expectation I think it is impossible to name any pepper, "Best In The World".

Mar 10, 2013
TsqdSF in General Topics

Eddie Huang's Show on VICE Is Fucking Rad

Puritanical tendencies aside, I must ask everyone to ask for themselves; Why is foul and filth necessary to make a very inspired and learned point heard? Why is a racial aspect needed to claim necessity and importance? These appear to be symptoms of a different malady that has nothing to do with the original intent of the subject. My grandmother told me when I was four or five, "A man with a foul mouth doesn't have the intelligence not to use it." I believe she was correct and I also believe the same applies to racial claims when they have no need. Brown Mexico, Black Haiti and Yellow Vietnam probably do not treat Chinese food and culture to this gentleman's liking, but racial accusations and connotations have no place there either.

Oct 19, 2012
TsqdSF in Features

The Best Pizza Stones for Home Ovens

I have used a 16"x16" terracotta stone for 15 yrs. It works great and I actually leave it in the oven at all times unless moving is absolutely necessary. Dust some corn meal on the stone just before you slide the pizza on from the board. No seasoning and the only cleaning needed is taking off any grease or cheese that sticks with a metal scraper while it is still hot. Wipe it off with a dry rag and you're done. I only use it for fresh pizza and fresh bread dough. I prefer to cook the frozen pizzas directly on the center rack with no pan. The crust is crispy and browned. If the pie is too thick or overloaded it can be a little tough to get out but you can use a large wooden cutting board as a peel and slide it on with a spatula just like using a stone.

Sep 14, 2012
TsqdSF in Features